2 Recipes from June 26th - ABC 33/40 - Birmingham News, Weather, Sports

2 Recipes from June 26th

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Peaches & "Buttermilk"

Cream Popsicles




2 ripe peaches, peeled and seed removed

½ cup low fat buttermilk

¼ cup whole milk

3 Tbsp. raw honey





Puree 1 ½ peaches, buttermilk, whole milk, and honey in a food processor or blender until smooth. Pour into a liquid measuring cup.


Dice the other half of the peach and add to the peach mixture.


Pour into the frozen (If using the ZOKU quick pop maker) popsicle maker or a traditional popsicle mold. Allow to freeze for 7 to10 minutes (ZOKU) or 5 to 6 hours (traditional mold).



Makes 5 to 6 popsicles


Grouper Parmesan


    • 2 lbs grouper fillets
    • 1 cup sour cream
    • 1/4 cup parmesan cheese, grated
    • 1 tablespoon lemon juice
    • 1 tablespoon onion, grated
    • 1/2 teaspoon salt
    • 1/8 teaspoon liquid hot pepper sauce
    • paprika
    • fresh parsley ( to garnish)


  1. Skin fillets if necessary and cut into serving size pieces. Place in a well-greased baking dish.


  1. Combine sour cream, Parmesan Cheese, Lemon juice, onion, salt and liquid hot pepper sauce. Spread mixture over the fish. Sprinkle with paprika.


  1. Bake at 350 degrees F. for 25 to 30 minutes or until fish flakes easily when tested with a fork.


  1. Garnish with parsley and serve hot or over a bed of grits/polenta.