Mary’s Memo – July 11th


The third Sunday this month is National Ice Cream Day, a good reason to make something with ice cream such as Red, White and Blue Dessert Salad. It makes 12 to 14 servings, a good choice when entertaining this summer.


Red layer:
• 1 3-ounce box strawberry gelatin
• 1 cup boiling water
• 1/3 cup cold water
• 1 10-ounce box frozen strawberries

White layer:
• 1 3-ounce box lemon gelatin
• ¾ cup boiling water
• 1 teaspoon plain gelatin
• ¼ cup cold water
• 1 pint vanilla ice cream, slightly softened

Blue layer:
• 1 3-ounce box lemon gelatin
• 1 cup boiling liquid (blueberry syrup and water)
• 1 teaspoon plain gelatin
• ½ cup cold water
• 1 15-ounce can blueberries, drained and mashed, reserving juice

Dissolve strawberry gelatin in boiling water. Soften plain gelatin in cold water and add to hot gelatin mixture. Stir to dissolve. Add frozen strawberries and stir gently until fruit thaws and separates. Spoon into 9x13-inch glass dish and chill until set but not firm. To make white layer: Dissolve lemon gelatin in ¾ cup boiling water. Soften plain gelatin in ¼ cup cold water. Add hot mixture and stir to dissolve. Blend in ice cream, beating until smooth. Spoon over strawberry layer. Chill until set but not firm. Dissolve remaining box of lemon gelatin in ½ cup cold water and add blueberry juice and water mixture. When slightly thickened, add mashed blueberries and spoon over white layer. Chill until firm and cut into squares. Recipe makes 12 to 14 servings. Source: Thank You, I’m Glad You Liked It cookbook.


Nutrition experts frequently recommend eating cold water, fatty fish and salmon tops the list. ”Salmon is an excellent source of lean protein (a 3-ounce serving provides 23 grams) says Tanya Freirish, MS, RD, CDN, A dietitian at New York Presbyterian/Weill Cornell. It’s also a good source of omega-3 fatty acids that many Americans don’t get enough of in their diets, as well as potassium, phosphorus and zinc.” Rich in omega-3 fatty acids, a type of polyunsaturated fat that is linked with lower risk of heart disease, lower triglyceride levels, lower blood pressure and reduced joint pain due to rheumatoid arthritis. Salmon is also a good source of vitamin D, which is essential for bone health. Vitamin D deficiency is associated with kidney disease, diabetes, cancer, depression and dementia. A 3-ounce portion of salmon provides 447 International Units (IU) for adults age 51 to 70 and 800 IU for adults over 70. Frozen and canned are also good options. Source: Weill Cornell Medical College Women’s Nutrition Connection, July 1016.


Deprive yourself no longer! Researchers investigated how consumption of dairy products was associated with the risk of becoming overweight or obese, and whether consumption of high-fat, low-fat and certain types of dairy products caused a difference. Drawing from participants in the Women’s Health Study, researcherschose approximately 18,500 women with normal body mass index (BMI) of 18.5-24.9 at baseline. During an average follow-up of 11 years, 8,238 women became overweight (BMI 25-30) or obese (BMI>30). However, weight gain for the highest quintile of dairy consumption (at least 3.1 servings daily) was 1.65 kilograms (3 lbs. 10 oz.) versus weight serving daily. While the difference in weight gain was modest, the women who had greater intake of total dairy products gained less weight than those who consumed fewer servings of dairy products, confirming that a dietary intake of at least three daily servings of dairy does not increase the risk of becoming overweight. The women in the highest quintile of intake also appeared to consume higher-fat dairy products, specifically, whole-fat milk and butter. Included in the study were dairy products such as skimmed milk, whole milk, sherbet, cream, yogurt, cheese and butter. Researchers suggest that certain components of dairy products, including proteins, vitamin D, calcium and phosphorus, may contribute to a lower risk of becoming overweight or obese. The study confirms results of several other studies that higher total dairy intake (including yogurt) is associated with less weight and waist circumference gains over a nine-year period. Source: Duke Medicine Health News, July 2016.


The fewer the ingredients, the better that memo readers like the recipes; Mini Lemon Mousse Cups are sure to please!


• 2 cups soft Cool Whip
• 10-ounce jar lemon curd (available at Chief in the same area that peanut better products are located)

Fold jar of lemon curd into thawed Cool Whip. Spoon into dessert dishes Garnish with lemon slices, if desired. Refrigerate up to 24 hours before serving. Makes 9 servings. For more super-simple dessert ideas go to Source: Summer issue of Kraft Food & Family, 2016.

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