• annkroeker

    posted on June 29, 2009 at 10:13 pm

    Mmmmm….mascarpone….

    You're a brave one to try grilling cantaloupe. I've never heard of that–and now, after reading the description of your experiment, I will never, ever try it. :)

    We happened to buy the very best most perfectly ripe cantaloupe I've had this season. If I'd had your sauce on hand, I might have died and gone straight to heaven.

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  • Amy Green

    posted on June 29, 2009 at 10:41 pm

    Ann – Thanks so much for stopping by to say hello. I had a great time perusing Food on Fridays & sharing, too! Will be back this Friday for some more fun. :)

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  • Sophie

    posted on June 30, 2009 at 8:52 am

    The mascarpone cream sounds fluffy and divine atop the yummy fresh fruit. Wow and a double berry sauce?! YUM!

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  • Amy Green

    posted on June 30, 2009 at 3:05 pm

    Sophie,
    So glad to hear from you! I do love this dessert – it's a simple way to feel indulgent without letting it go to your hips.

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  • Kristen

    posted on July 2, 2009 at 8:47 pm

    Wow, another no sugar gal. I gave up sugar about 6 years ago, too, when my blood sugar levels reached pre-diabetic levels. It is amazing how wonderful food is without the extra sweet of sugar. I totally agree that your taste buds reset themselves. About 2 years ago, I tasted a bite of one of my kids' ice creams and I immediately spit it out. It was gross. I continue to cook "normal" food for my family, but for me, give me a slice of ripe cantaloupe!

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  • Rachel

    posted on July 2, 2009 at 9:10 pm

    Wow, grilled cantaloupe never occurred to me, but now I'll have to try it. Last year I went wild over grilled mango cubes.

    Glad to hear you are enjoying Nicole Mone's "The Last Chinese Chef" and look forward to seeing your post for Cook the Books. A virtual book club is so much easier to follow than a real one for my life at this stage!

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  • Amy Green

    posted on July 2, 2009 at 9:58 pm

    Hi Kristen – Thanks for stopping by and saying hello. I had to give up sugar for health reasons too. I tried to cook with sugar for my hubby and while I could make great food I could never taste it so I gave up. Now he is my 'tester.' If it he likes it, then it's probably good. :)

    Rachel – I actually may try the grilled mango at your suggestion. I'm still a little tramuatized from the cantaloupe. It was bad.

    Yes, Cook the Books is perfect for me too. I still feel part of something and connected which is really neat.

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  • withoutadornment

    posted on July 8, 2009 at 1:53 pm

    That looks really good!

    I'm really impressed with all the things that you have been able to make without gluten and sugar! I would like to try living without refined sugars but since I've been taking a cake decorating class, it's quite difficult. Any tips on giving it up?

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  • Amy Green

    posted on July 8, 2009 at 2:22 pm

    Thanks so much…it's been a journey. It's funny that you left that post today – I want to take a cake decorating class and have spent the day trying to whip up a palatable icing without sugar that I can pipe. So far luck but I'm not giving up yet. :)

    Giving up refine sugar – honestly – my best advice is to just quit eating it. Yes, it's hard but once it's out of your system you won't believe how good you feel. The cravings will stop and one day you'll notice that you don't miss it at all. Simple, not easy.

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  • Mary W.

    posted on June 11, 2012 at 2:47 pm

    I am so happy to see that you have a simple recipe for a cream! I tried and tried to find a good GF recipe for cream…or wait. Is there such a thing? I found a recipe that said to make a good Cream Fraiche is to use unpasteurized cream..where would I find that? Thanks for sharing!

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    Amy Reply:

    @Mary W., I am not sure where one would find unpasteurized cream. I always use pasteurized. If you come across any please let me know.

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