Shrimp Mozambique
Ingredients:
- 2 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
Categories
🤩🐙 Shrimp Mozambique 🤩🐙
Tag: hralty food
Categories
🥰🥰 Fruit Salad Cheesecake 🥰🥰
Fruit Salad Cheesecake 🥰
Refreshing Fruit Salad Cheesecake Delight
Ingredients:
For the Cheesecake Base:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the Fruit Salad Topping:
Assorted fresh fruits (strawberries, blueberries, kiwi, grapes, pineapple, etc.), chopped
1/4 cup granulated sugar
2 tbsp lemon juice
Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream until fully incorporated.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 45-50 minutes, or until the edges are set but the center still slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
Combine the chopped fresh fruits, granulated sugar, and lemon juice in a large bowl. Toss gently to coat the fruits evenly.
Just before serving, spread the fruit salad over the chilled cheesecake.
Slice and serve the fruit salad cheesecake chilled. Enjoy!
Prep Time: 20 minutes | Cooking Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes
Kcal: 350 kcal | Servings: 10 servings
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Peach and Blueberry Greek Yogurt Cake
This Peach and Blueberry Greek Yogurt Cake is wonderfully moist and tender thanks to Greek yogurt, with fresh peaches and blueberries adding vibrant flavor. Ideal for any occasion, this cake is both delicious and inviting.
Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 4 oz butter, softened
– 1 cup sugar
– 2 eggs
– ½ teaspoon vanilla extract
– ½ cup low-fat Greek yogurt
– 2 peaches, sliced into wedges
– 6 oz blueberries
– 1 teaspoon granulated sugar
Instructions:
1. Prepare the Oven and Pan:
– Preheat the oven to 350°F (175°C) and place the rack in the middle position. Grease and line the bottom of a 9×3-inch springform pan (or a 9-inch round cake pan) with parchment paper, then grease the parchment paper.
2. Mix Dry Ingredients:
– Sift the flour, baking powder, and baking soda into a medium bowl.
3. Cream Butter and Sugar:
– In another bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes on high speed. Add the eggs, vanilla extract, and Greek yogurt, continuing to beat until the mixture is creamy and smooth.
4. Combine Ingredients:
– With the mixer on low speed, gradually incorporate the dry ingredients until just combined. Be careful not to overmix.
5. Assemble the Cake:
– Pour the batter into the prepared pan. Arrange the peach slices on top and scatter the blueberries evenly. Sprinkle with granulated sugar.
6. Bake:
– Bake for approximately 1 hour, or until the cake is golden and a toothpick inserted into the center comes out clean. If desired, add extra peach slices and blueberries halfway through baking for a decorative touch.
7. Cool and Serve:
– Let the cake cool in the pan on a wire rack for about 40 minutes. If using a springform pan, carefully release the cake and transfer it to a cake plate using the parchment paper. For a round cake pan, invert the cake onto a plate after it has cooled.
8. Enjoy your Peach and Blueberry Greek Yogurt Cake!
In the bustling streets of urban centers worldwide, the sight and smell of fast food permeate the air, beckoning busy individuals with promises of quick and easy meals. However, beyond the allure of convenience lies a stark reality: the harmful effects of consuming street fast food on both individual health and broader societal well-being.
At the forefront of concern is the nutritional content of street fast food offerings. Often high in calories, saturated fats, and sodium, these meals prioritize taste and affordability over nutritional value, contributing to a myriad of health problems. Regular consumption of such fare is linked to obesity, a pervasive issue with far-reaching consequences for public health. From heart disease and diabetes to hypertension and metabolic disorders, the toll on individuals’ well-being is significant and enduring.
Compounding this concern is the lack of stringent hygiene standards in the production and preparation of street fast food. With limited oversight and regulation, vendors may inadvertently or deliberately compromise food safety, increasing the risk of contamination by harmful pathogens. Instances of foodborne illnesses, ranging from mild gastrointestinal discomfort to severe infections, are not uncommon, posing acute threats to consumers’ health.
Environmental concerns further compound the issue. Street fast food is often packaged in single-use containers and wrappers, contributing to the proliferation of plastic waste and environmental degradation. From littered streets to polluted waterways, the repercussions of this disposable culture extend far beyond individual health, impacting ecosystems and communities alike.
Addressing the harmful effects of street fast food necessitates a comprehensive approach that addresses both individual behavior and systemic factors. Education campaigns promoting healthy eating habits, stricter enforcement of food safety regulations, and initiatives to increase access to affordable, nutritious options in underserved areas are essential components of any solution.
Additionally, fostering collaboration between policymakers, public health experts, urban planners, and community stakeholders is crucial for implementing sustainable change. By advocating for policies that prioritize public health and environmental sustainability, we can create healthier, more equitable food environments for all.
In conclusion, while street fast food offers convenience and affordability, its consumption exacts a heavy toll on both individual health and the broader community. By acknowledging the hidden costs of convenience and working towards systemic solutions, we can build a future where access to healthy, sustainable food is a fundamental right, not a luxury.