Even if you don’t stumble upon a four-leaf clover this March, green can be a very lucky color—when you cook with it. Though spring has not quite sprung, fresh herbs such as parsley, mint and cilantro are abundant. When blended with cool-weather mainstays, including celery, peas and green onions, and year-round faves such as green peppers and zucchini, they add bright flavor that brings a taste of the season we’re all waiting for.
KIWI, PISTACHIO AND MINT TRIFLE
Serves 8 l 30 minutes or fewer
This is a light but luscious version of the classic English layered desert.
3 large ripe bananas, sliced into 1/2-inch-thick pieces
1/4 cup finely chopped mint leaves
2 Tbs. lime juice
2 Tbs. honey
1 5.5-oz. pkg. lady fingers
3 cups low-fat vanilla yogurt
8 kiwis, ripe but still firm, peeled and sliced into 1/4-inch-thick pieces
1/3 cup chopped toasted pistachios Mint sprigs for garnish
1. Blend bananas, chopped mint, lime juice and honey in small bowl.
2. Line bottom of 5x12-inch ceramic terrine mold (or 3x9-inch loaf pan) with 1/3 of lady fingers. Top with layers of 1/3 of yogurt, 1/3 of kiwi slices, half of banana mixture and half of pistachios. Repeat all layers once. Top with remaining 1/3 lady fingers, yogurt and kiwis. Cover and chill up to 3 hours.
3. Garnish with mint sprigs; serve. To toast pistachios: Spread nuts in small baking dish and bake 7 to 10 minutes at 350F until lightly toasted and fragrant, stirring twice.
PER SERVING: 290 CAL; 9G PROT; 6G TOTAL FAT (1.5G SAT. FAT); 53G CARB; 76MG CHOL; 94MG SOD; 5G FIBER; 30G SUGARS