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Sunday, February 26, 2017

The Pistachio Nut Good for You and Great Tasting as well ===== Pistachio Fudge


Pistachio are actually kernels obtained from the Anacardiaceae fruit. This plant is a medium sized broad, bushy, deciduous tree. The tree originated in the mountain ranges of West Asia and Turkey region. The dry summer heat and cool winters help the pistachios grow. Pistachios are cultivated in the United States, Iran, Syria, Turkey, and China. The plant will normally bear fruit 8 - 10 years after being planted.



Like all nuts Pistachio Nuts are rich in protein A mere 49 pistachio kernels or 1 oz of pistachio nuts contains 6 grams of protein. The body uses the protein by breaking it down into amino acids. Amino acids are used to repair tissues or to create new molecules. Eating protein rich foods helps you feel satisfied, reduces your cravings for unhealthy foods later on.



Along with protein Pistachio nuts also have beneficial fatty acids These nuts are considered to be high fat but that is not bad. The truth is that pistachios contain 13 total grams of fat. Of these 13 there are 2 grams that are saturated fats which are unhealthy that leaves 11 grams of fat that are polyunsaturated and monounsaturated fats that helps protect the heart.

Pistachios also contain beneficial antioxidants. Our cells age and create oxidative damage. Pistachios can help turn this around. Pistachio possess beta-carotene that helps reap oxidative damage fighting effects. Pistachios in diet have proven to have a lower levels of harmful cholesterol.


Pistachio helps us out by offering B6. Our body requires B6 and without it the possibility of cardiovascular disease , some cancers and some cognitive functions can have bad effects. Vitamin B6 helps keep brain sharp and aids in cardiovascular health.



1 lb white baking chocolate
8 oz cream cheese, softened
3 c confectioners' sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp green food coloring
1/2 c chopped pistachios

Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
Spray with no stick cooking spray.
Melt chocolate as directed on package.
Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
Add melted chocolate, extracts and food color; mix well.
Stir in chopped pistachios.
Spread evenly in prepared pan.
Garnish with additional pistachios, if desired.
Refrigerate at least 1 hour or until firm.
Use foil to lift out of pan onto cutting board.
Cut into 25 (1 1/2-inch) squares.
Store in refrigerator.
Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

recipe source McCormick

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