June is National Papaya Month
In this week’s “Swap Shop,” from the Chicago Sun Times, Sandy Thorn Clark reminds us that June is National Papaya Month. Papaya is both rich in Vitamin C and high in fiber, making it a healthy ingredient choice for many summer desserts. Swap Shop’s featured recipe this week is Papaya Cream, courtesy of Fogo de Chao, a popular Brazilian based steakhouse chain with six US locations. This rich and creamy dessert is quickly and easily constructed, and will refresh (and impress) your summer party guests.
FOGO DE CHAO PAPAYA CREAM
Makes 2 servings
Ingredients:
1 papaya, peeled, seeded and cut up
4 scoops vanilla ice cream
1 ounce Creme de Cassis liqueur
Mint leaves
Peel, remove seeds and cut up papaya. Put papaya pieces and ice cream in food processor; process with quick on-and-off pulses, just until ice cream and papaya are roughly combined.
Pour mixture into 2 goblets or brandy snifters. Garnish each drink with Creme de Cassis and a mint leaf.
Nutrition facts per serving: 424 calories, 16 g fat, 9 g saturated fat, 63 mg cholesterol, 59 g carbohydrates, 5 g protein, 125 mg sodium, 3 g fiber.
