Pending places to visit in NYC

7 Rivington St (between Bowery and Chrystie street)

New York, NY 10002

http://www.loreleynyc.com/locations.html

Low Calorie Avocado Smoothie recipe

170 calories per serving. This recipe contains 3 servings.

Ingredients:

• 1 whole avocado
• 1 cup skim milk (low- or reduced-fat okay)
• 1 cup ice
• 1/2 tsp vanilla
• 2 tbsps sugar (I use Stevia)

Directions:

1. Put all ingredients into a blender.
2. First pulse blender to aid in crushing the ice well.
3. Blend until a smooth consistency.
4. Taste to see if it is sweet enough. Depending on the size of the avocado, you may need more.
5. Pour into cups and enjoy promptly. This recipe is best not left sitting because of the ice and the avocado.

Mexican Grilled Corn recipe

Ingredients

• 4 ears corn
• 1/2 cup mayonnaise
• 1 1/2 cups sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1 cup freshly grated Parmesan
• 1 lime, juiced
• Red chili powder, to taste
• 2 limes cut into wedges, for garnish

Directions
Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Mango frozen yogurt recipe

Ingredients:

• 2 (32-ounce) containers whole milk plain yogurt
• 2 cups chopped ripe mangoes (about 2 medium mangoes)
• 1 to 1 1/4 cups super fine sugar, plus 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups freshly whipped cream

Directions:

1. Place the yogurt in a large fine mesh strainer or colander lined with cheesecloth set over a large bowl.
2. Refrigerate and let drain overnight. Discard the whey that has dropped into the bowl or reserve for another use.
3. In a blender, puree the mangos and 1 cup of the sugar. Taste and adjust sweetness, depending upon the ripeness of the fruit, adding more sugar as needed.
4. In a large bowl, whisk together the yogurt cheese, pureed mangoes, and vanilla. Refrigerate until well chilled, about 2 hours.
5. Fold in the whipped cream. Transfer to an airtight container and freeze until ready to use.

Homemade Frozen Yogurt recipe

Ingredients:

• 6 cups yogurt (I used low fat yogurt, but other recipes call for Greek-style or whole milk yogurt)
• 1/3 cup sugar

Directions without an ice-cream maker:

1) Using a large fine-mesh strainer over a large bowl, pour 6 cups of yogurt into the strainer. This will make approx. 3 cups of strained yogurt.

2) Cover top of bowl with plastic wrap, set in refrigerator for 2 hours as it drains.

3) Take out of fridge, discard water. Mix yogurt and sugar together. Refrigerate for 1 hour.

4) Take out of fridge, stir, put into freezer for 45 minutes. Take out, stir, put back into freezer for 30 minutes. Keep doing this in 30 minute increments until it is the consistency of firm frozen yogurt. Serve immediately, or store in airtight containers.