EatinEatOut : Summer 2012
WWW.EATINEATOUT.CA 47 aspberry Lemon Fouls Following directions from the package of gelatin, soften it. In a food processor or blender, puree raspberries with lemon juice, zest and sugar. Once pureed, turn on blender and pour in gelatin in a steady stream. Continue to puree until the puree becomes slightly thicker. Taste for seasoning, add more sugar if necessary. Next, whip cream using a stand mixer or hand mixer until soft peaks form. Gently fold in the raspberry puree. Using a spoon, fill the glasses halfway with cream mixture. Top with assorted berries. Refrigerate overnight for best results. /4 envelope of gelatin, softened with boiling ater as per directions /3 cup raspberries est and juice of 1/2 a lemon /4 tsp of sugar, or to taste cup whipping cream ssortment of berries for topping ivinglou.com inglou.com will be in our OD BLOG SPOTLIGHT July 2. to www.eatineatout.ca t week to get her recipe for leslaw. Louisa Clements is the face behind Canadian Food Blog Living Lou. Starting the blog two years ago when she was just 17, the now 19 year old balances her passion for food, photography and healthy living with her full time studies in Film Production. Through Living Lou, Louisa develops and shares a wide variety of recipes that are simple, taste great and are good for you. She has spent time as a Health and Wellness blogger for Toronto Star's The Kit and has been featured on Gourmet Live and Mushrooms Canada, you can also nd Louisa blogging at Sweet Potato Chronicles every Wednesday.