Yoo-Hoo Mix-Ups
A while back when I was rummaging through my pantry
I came upon several bottles of flavored Yoo-hoo that
I had scored from Wal-Mart and tucked away for over a year.
Each of the bottles was covered with a little dust and needed
a pretty fierce shaking, but the contents were very well
preserved and quite tasty. After some Web browsing of a few
unofficial Yoo-hoo Web sites, I discovered these worshipped
"Mix-ups" variety of the famous chocolate drink had since been
put to rest. Now, after a little work in the top secret
"lab," I've come up with a way to clone the flavor of these
bottled products which can no longer be obtained outside of
the ethereal food-world afterlife.
Ingredients
Chocolate-Banana
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 1/2 teaspoons sugar
1/2 teaspoon banana extract
Chocolate-Strawberry
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
3 cups cold water
1 tablespoon sugar
1 1/2 teaspoons strawberry extract
Chocolate-Mint
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 teaspoonn sugar
dash mint extract (less than 1/8 teaspoon)
Preparation Method
Combine all the ingredients in a blender for the flavor of your
choice in a container or jar with a lid. Shake until dry milk
is dissolved. Drink immediately or chill in the refrigerator.
Makes 1 14-ounce drink.
Yonah Schimmel Low-Fat New York City Knish
Here's a recipe that comes from a challenge issued by
the New York Daily News. They wanted to find out if a
West Coast boy could duplicate the taste of an authentic
New York City knish. But, mind you, not just any knish.
This knish comes from one of the oldest knisheries in the
Big Apple; a place which also takes pride in the low fat
content of its knishes, versus the popular deep-fried variety.
When I tasted the famous Yonah Schimmel knish (the first knish
I had ever sampled), I realized that not only could a simple
clone recipe be created, but that the fat gram count could
come in even lower. The Daily News even went so far as to have
a lab analyze the fat content of not only the original knish
and the clone, but also the fat grams in a street vendor knish
and a supermarket knish, just for comparison. The results are
listed below. If you'd like to check out the original article
that ran in the Daily News, click here.
Ingredients
6 medium russet potatoes
2 1/2 tablespoons low-fat butter
1/4 minced onion
3 tablespoons fat-free chicken (or vegetable) broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Seasoning blends, chives or pepper flakes to taste (optional)
6 sheets phyllo dough
Preparation Method
1. Peel, halve and boil potatoes until tender, 15-20 minutes.
Mash in a large bowl.
2. SautÈ onion in 1 1/2 tablespoons butter until translucent but
not brown. Add to mashed potatoes with broth, salt, pepper and
spices. Stir well.
3. Melt remaining tablespoon of butter. Pre-heat oven to 375
degrees.
4. Layer 3 sheets of phyllo dough and cut in half. Repeat with
remaining 3 sheets. Spoon 1 cup of potato mixture on each section
of phyllo, mold into a large ball and position off-center at one
end of strip of dough. Roll ball along the length of phyllo,
folding dough over bottom of filling and leaving some filling
poking through the top. (Trim and discard excess dough.)
5. Brush melted butter over edges of knish to seal the seams and
press down onto an ungreased baking sheet. Repeat with other
knishes. Bake 30-40 minutes, until golden brown.
Makes four knishes.
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