Valentine's Day is just a few short days away, which means it's time to start thinking about what you're going to make your sweetheart for dinner. Chef Andrew Schloss, author of more than 14 cookbooks, has been kind enough to share with us his top choices and recipes for a delicious romantic dinner.

Entrees

* Pan-Grilled Rosemary Lamb Chops
* Beef Burgundy
* Chicken Risotto with Basil and Parmesan
* Tuscan-Style Pasta with Cannellini *
* Broiled Salmon with Olive Tomato Vinaigrette

Appetizers, Sides and Salads

* Watercress-Citrus Salad with Grilled Figs *

* Bowtie Salad Primavera with Fresh Basil and Toasted Pine Nuts
* Vegetable Pilaf
* Escarole Salad with Roasted Tomatoes and Warm White Bean Vinaigrette
* Savory Potatoes
* Mixed Endive Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts

Desserts

* Red Satin Cake with Peaches and Raspberries *
* Vanilla Ice Cream with Peaches and Gingered Cherry Sauce
* Raspberry-Peach Melba
* Pear And Ginger Crisp

Drinks

* Ginger-Pear Martini *
* Grapefruit-Lime Daiquiri
* Pomegranate Sherbet Shake (non-alcoholic) *

(see recipes below)

RECIPES:

Pan-Grilled Rosemary Lamb Chops

Protein-rich and easily prepared, this recipe provides a new flavor avenue for the traditional spring lamb entree.

Ingredients:

Non-stick cooking spray
4 lamb loin chops (about 4 ounces each)
2 tablespoons olive oil
2 tablespoons rosemary
Salt and freshly ground black pepper, to taste
2 garlic cloves, chopped
1 can (16 ounces) cannellini or great Northern white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, no-salt added, drained

Preparation Time: Approximately 5 minutes

Cook Time: Approximately 20 minutes

Preparation:

Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray.

Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper. Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness. Remove the chops from the skillet and keep warm on a plate.

Reduce heat. Add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.

Servings: 4

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Beef Burgundy
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Boeuf Bourguignon (Beef Burgundy) is as elegant as stew gets, and recipes typically call for a shopping list of ingredients and hours of careful cooking. But we think if you’ve got half a cup of drinkable red wine (you don’t need the best stuff for stew) and a reasonably well-stocked pantry there is no reason you can’t have Beef Burgundy on the table in about 30 minutes.

Our streamlining tricks include using some canned vegetables, which are just fresh vegetables that are precooked and sealed in the can, as well as relying on a tender cut of meat (sirloin or loin) rather than tough cubes of stew meat that need hours of cooking.
Ingredients:

2 tablespoons vegetable oil
2 medium red-skin potatoes, quartered and thinly sliced
1 medium onion, coarsely chopped
1 pound fully trimmed, boneless sirloin steak, cut in 3/4-inch cubes
3 tablespoons all-purpose flour
1/2 teaspoon dried Italian seasoning
1/2 cup red burgundy wine
1 1/2 cups canned, reduced-sodium beef broth
1 cup drained, canned diced tomatoes
1 can (8 ounces) sliced carrots, drained
1 can (4.5 ounces) sliced mushrooms, drained
Salt and pepper, to taste (optional)
Preparation Time: Approximately 5 minutes

Cook Time: Approximately 25 minutes

Preparation:

Heat the oil in a large saucepan over medium-high heat. Add the potatoes and onion and sauté until lightly browned, stirring often, about 4 minutes.

Add the beef and sauté until the beef browns, stirring constantly, about 3 minutes.

Add flour and Italian seasoning, and stir until the beef is coated and the flour is brown, about
1 minute. Stir in the wine and bring to a boil, stirring constantly and scraping any flour clinging to the bottom of the pan into the liquid. Stir in the broth and tomatoes, and keep stirring until the liquid is boiling and the sauce is lightly thickened. Turn down to a simmer, cover and simmer until the potatoes and beef are tender, about 10 minutes.

Stir in the carrots and mushrooms, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately.
Servings: 6

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Chicken Risotto with Basil and Parmesan

Convenience from your pantry – easy to make, good for you! With protein-rich, canned chicken on your shelf, you’re prepared to turn popular risotto into a hearty, protein-rich main dish. Just add a crisp, colorful salad and crusty Italian bread and dinner is complete!
Ingredients:

1 tablespoon olive oil
1 small white onion, chopped
1 cup Arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (8 ounces) peas, drained
1 can (6 ounces) chunk chicken, drained
1/2 cup chopped, fresh basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Preparation Time: Approximately 20 minutes

Cook Time: Approximately 15 minutes

Preparation:

Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.

Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
Servings: 4

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Tuscan-Style Pasta with Cannellini

Pasta is the perfect partner for nutrient-rich vegetables. High in fiber, this Tuscan-style pasta dish is gently tossed with a vegetable trio – fresh escarole and flavorful, canned cannellini beans and tomatoes.
Ingredients:

1 pound ziti or penne pasta
1/4 cup extra-virgin olive oil
5 large garlic cloves, finely chopped
1/4 pound curly escarole, sliced or 1 small bunch arugula
1 can (16 ounces) cannellini beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with juice, undrained
2/3 cup dry white wine
Salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, thinly sliced
Preparation Time: Approximately 15 minutes

Cook Time: Approximately 10 minutes

Preparation:

Cook pasta according to the package directions.

Heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly browned (less than a minute). Add escarole; stirring occasionally until wilted, about 2 minutes. Add beans, tomatoes with their juice and wine. Simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper; stir in basil and heat through.

Drain pasta and toss with the sauce.
Servings: 4

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Broiled Salmon with Olive Tomato Vinaigrette

Enjoy the heart-healthy benefits of this savory salmon dish. Broiled to perfection and topped with a zesty vinaigrette, this dish is not only rich in omega-3 fatty acids, but its bold flavor will captivate your senses.
Ingredients:

1 can (2 1/4 ounces) sliced black olives, drained
1 can (3 ounces) green olives stuffed with pimentos, drained and sliced
1/4 cup canned tomato paste
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup water
3 pounds salmon fillet, with skin
2 teaspoons Italian seasoning
Non-stick olive oil spray

Preparation:

Mix black and green olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in refrigerator if kept longer than 4 hours.

Heat broiler; position oven rack so salmon will be 5 to 6 inches from heat. Season flesh-side of salmon with seasoning, and spray liberally with oil. Spray broiler pan lightly with olive oil or use foil to minimize cleanup. Start fish flesh-side down; grill until browned, about 5 minutes. Broil, turning once, until fish flakes under gentle pressure. Depending on the thickness of the fillet, this will take anywhere from 5 to 10 minutes more.

Slip spatula between skin and flesh of fish. Lift fish onto a cutting board or serving platter; if skin sticks to broiler pan, it can be scraped off later. Spoon olive sauce over salmon and serve.
Servings: 8

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Watercress-Citrus Salad with Grilled Figs

Try figs in salads, desserts and fruit salsas – or as a fruit garnish. They tempt the palate with more than their trendy flavor; their small edible seeds also deliver fiber. Although fresh figs have a limited season, you can enjoy figs any time of the year; simply keep canned figs on your pantry shelf.

Ingredients:

1 can (15 ounces) Kadota figs in light syrup, drained and halved
1/4 cup vinaigrette dressing, divided
3 bunches watercress, trimmed
1 can (6 ounces) Mandarin oranges, drained
2 tablespoons chopped chives
1/2 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
1/4 cup toasted pine nuts or slivered almonds
1/4 cup crumbled feta cheese, optional
Freshly grated pepper, to taste

Preparation:

In a medium bowl gently toss figs with 2 tablespoons vinaigrette dressing; marinate for 10 minutes. Grill under broiler on high heat just until lightly browned; set aside.

Meanwhile, put 2 tablespoons vinaigrette dressing, watercress, Mandarin oranges, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates, top with figs, pine nuts, feta cheese and pepper.

Servings: 4
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Bowtie Salad Primavera with Fresh Basil and Toasted Pine Nuts

Colorful vegetables of all kinds make flavorful partners for Italy’s countless pasta dishes. In fact, the term “primavera,” a popular culinary term, refers to the flavorful cooked vegetables tossed with pasta. This delicious salad combines the convenience, nutrition and full flavor of canned diced red tomatoes and ripe olives, with summer-fresh zucchini, spinach and basil, all tossed with bowtie pasta. Among the nutrition benefits: canned tomatoes deliver health benefits from beta carotene, lycopene, vitamin C and more!
Tip: This easy, make-ahead salad can travel safely to warm-weather picnics.

Ingredients:

1 pound farfalle (bowtie) pasta
1 can (15 ounces) diced tomatoes*
2 small zucchinis, sliced
1 can (2 1/2 ounces) sliced black olives, drained
1/2 cup sliced green onions
2 garlic cloves, minced*
1/2 cup balsamic vinaigrette
1/2 teaspoon crushed red pepper flakes
2 cups baby spinach, slightly chopped
1/2 cup chopped, fresh basil
1/3 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 15 minutes

Preparation:

Cook pasta as directed on the package until tender but firm. Rinse with cold water; drain.

Toss pasta with tomatoes, zucchini, olives, green onions, garlic, vinaigrette and red pepper flakes. Cover and chill, if desired, for up to 24 hours. Just before serving, add spinach and basil; toss gently. Top with pine nuts and Parmesan cheese.

*For convenience use canned tomatoes with garlic in place of plain diced tomatoes and garlic.
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Vegetable Pilaf

Ingredients:

1 tablespoon olive oil
1 rib celery, diced
1 small onion, diced
1 teaspoon chopped garlic
1 cup quinoa, well rinsed*
1 bay leaf
Salt and freshly ground pepper
2 cups canned low-sodium chicken broth
1 can (15 ounces) peas and carrots, drained

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 30 minutes

Preparation:

Heat the oil in a saucepan over medium-high heat. Add the celery, onion, and garlic. Cook for 5 to 7 minutes, stirring often, or until the vegetables are softened, but not browned.

Stir in the rinsed quinoa, bay leaf, salt and pepper, as desired. Add the chicken broth and bring to a boil. Reduce to a simmer and cover. Cook for 10 minutes. Add the peas and carrots, cover and cook another 5 minutes, until all of the liquid is absorbed. Fluff with a fork, mixing the vegetables into the quinoa. Adjust the seasonings and remove the bay leaf.

* Quinoa is a grain that can be found in the grains section or healthy foods section of most grocery stores. It will taste bitter if it is not thoroughly rinsed.

Adapted from Get with the Program! Guide to Good Eating! by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.

Servings: 4

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Escarole Salad with Roasted Tomatoes and Warm White Bean Vinaigrette

A bed of crisp greens, topped with tarragon flavored plum tomatoes and drizzled with warm and creamy white bean vinaigrette dressing, makes this a one-of-a-kind healthful dish. Canned cannellini beans, pureed in the dressing, give a creamy texture without adding fat; instead they boost the fiber content of this tasty salad!
Ingredients:

For the tomatoes:
1 pound (about 6) large plum tomatoes, each cut in 6 wedges
1 tablespoon olive oil
Kosher salt and ground black pepper, to taste*
1/4 teaspoon dried tarragon or 1/2 teaspoon chopped, fresh tarragon

For the Warm White Bean Vinaigrette dressing:
1 can (about 15 ounces) cannellini beans, drained and rinsed
1 clove garlic, halved
1/4 cup white wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt, to taste*
1 teaspoon hot pepper sauce
1/4 cup hot water

For the salad:
1 pound escarole lettuce mix, including radicchio, escarole, frisée, chicory and mâche or
2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and
broken in bite-size pieces
3 scallions, trimmed and sliced
2 ounces (about 1/3 cup) pitted black olives, quartered

Preparation:

Heat oven to 450°F. Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.

To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.

Toss the lettuces and scallions in a large mixing bowl.

Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.
Servings: 6
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Savory Potatoes

This recipe makes a savory side dish to accompany your St. Patrick’s Day feast, or a meal any time of the year.

Ingredients:

Non-stick cooking spray
5 cups small red potatoes, diced
1 can (14 1/2 ounces) diced tomatoes
1 leek, washed & sliced, separated into rings
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon each salt and ground black pepper
1 can (14 ounces) beef broth
3 tablespoons butter, cut into 6 pieces

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 50 minutes

Preparation:

Heat the oven to 450 degrees F.

Lightly grease a 13 x 9-inch baking dish with cooking spray. Add the potatoes, tomatoes and leeks. Sprinkle with garlic, thyme, oregano, salt and pepper. Pour the beef broth over the vegetables and toss gently to mix. Scatter the butter pieces over top.

Bake uncovered, for about 50 minutes or until potatoes are tender. Serve immediately.

Servings: 6
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Mixed Endive Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts

Add a colorful, nutritious touch to any meal with this crisp salad made with crunchy walnuts and a sweet vanilla-pear vinaigrette. The healthful dressing replaces the oil traditionally found in salad dressings with puréed canned pears, cutting virtually all of the fat and unnecessary calories, while providing an unexpected dose of fruit. The salad itself is also a delicious source of vegetables as well.

Ingredients:

For the Vanilla-Pear Vinaigrette dressing:

1 can (15 ounces) pear halves or slices in juice (reserve 1/3 cup reserved juice)
1/3 cup white wine vinegar
1/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

For the salad:

1 small red onion, halved and thinly sliced
1 cup chopped walnuts
2 bags (about 8 ounces each) endive lettuce mix, including Belgian endive, radicchio, escarole, frisée, chicory or 2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and broken in bite-size pieces

Preparation:

To make dressing, purée all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.

Soak onion in ice water for at least 10 minutes; drain.

Toast walnut pieces. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes. Taste to check that they are toasted enough. If not, cook for another minute.

Toss lettuce and onions with dressing. Garnish with toasted walnuts.

Servings: 12

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Red Satin Cake with Peaches and Raspberries

Vegetables for dessert! This delicious Red Satin Cake gets its extra dose of rich flavor (and vitamins A, C and fiber) from puréed, canned beets. With a fruity filling of vitamin-rich, canned peaches between the layers, peach topping and raspberries decorating the top, a slice of this delicious cake brings a half-cup of fruits and veggies along with great flavors to your mealtime finale.
Ingredients:

Non-stick baking spray
1 can (14.5 ounces) no-salt-added sliced beets, not drained
1 box (18.25 ounces) devil’s food cake mix
1/3 cup 2% milk
3 large eggs
1 tablespoon red food coloring (optional)
1 can (15 ounces) sliced peaches in juice, not drained
3 tablespoons cornstarch
8 ounces low-fat cream cheese, softened
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
12 ounces fresh raspberries, cleaned
Preparation Time: Approximately 20 minutes

Cook Time: Approximately 30 minutes

Preparation:

Preheat oven to 350°F. Spray 2 (8-inch) layer pans with baking spray; set aside. Purée beets with their juice in a blender until smooth; set aside.

Mix the cake mix, puréed beets, milk, eggs and food coloring in the large bowl of an electric mixer. Beat on low speed for 30 seconds and on high for 2 minutes, until batter is thick and smooth.

Pour and scrape batter into the prepared pans and bake in the oven for 30 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pans on racks for 15 to 20 minutes, until cool enough to touch. Remove the cakes from pans and cool on racks until room temperature.

While the cake is baking prepare filling. Purée peaches with their juice and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes; cool completely

To make the frosting, purée cream cheese, 2 tablespoons cooled peach mixture, confectioners’ sugar and vanilla in a food processor until smooth; set aside.

To assemble cake, place 1 cake layer on a serving plate, top with the remaining peach mixture and half the raspberries. Place the second layer on top. Ice the sides and top of the cake with cream cheese frosting, and decorate with remaining raspberries. Refrigerate until serving. Cut in 12 wedges and serve.
Servings: 12
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Vanilla Ice Cream with Peaches and Gingered Cherry Sauce

Top ice cream (or angel food cake) with an easy, nourishing fruit sauce – no sugar added. Simply drain, then purée any juice-packed fruit in your pantry. It’s that easy!

Ingredients:

1 can (15 ounces) pitted, dark sweet cherries in juice or any other canned fruit, drained*
1 tablespoon freshly grated ginger or 1 teaspoon dry ginger
1/2 teaspoon cinnamon
1 pint (2 cups) low-fat vanilla ice cream
1 can (8 ounces) peach slices, in juice, drained*

Preparation Time: Approximately 5 minutes

Preparation:

Purée dark cherries, ginger and cinnamon in a blender or food processor. Scoop ice cream into four bowls. Spoon cherry sauce over ice cream. Top with peach slices.

* Tip: Save the drained juices to add a splash of flavor to your breakfast juice!

Servings: 4
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Peach Melba Salsa

This salsa will be a great addition to your next event. The combination of fresh and canned fruit will give you the nutrition you need.

Ingredients:

2 cans (15 ounces each) raspberry- flavored sliced peaches, in light syrup
1/4 cup sugar
2 tablespoons unsalted butter
1/2 teaspoon almond extract
1/2 pint fresh raspberries, washed and shaken dry

Preparation:

Drain juice from cans of peaches into a heavy saucepan. Whisk in sugar, and boil over medium-high heat, stirring frequently until the juices are slightly golden and are reduced to about 2/3 cup.

Remove from heat. Stir butter until melted, and almond extract.

Fold in raspberries. Chop peaches into rough, 1/4-inch pieces and stir into sauce. Serve at room temperature or refrigerate for up to 1 week and warm before serving.

Servings: 16
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Pear And Ginger Crisp

Ingredients:

2 cans (16 ounces each) sliced pears or pear halves in heavy syrup, drained
1 tablespoon minced crystallized ginger
2/3 cup old-fashioned oatmeal
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground ginger
4 tablespoons butter, cut into small pieces

Vanilla ice cream or frozen yogurt, optional

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 25 minutes

Preparation:

Heat oven to 400º F.

Arrange pears in an even layer in a shallow 1 1/2-quart baking dish; sprinkle with crystallized ginger.

For Topping: Combine the oatmeal, brown sugar, flour and ginger in the work bowl of a food processor. Add the butter and process in pulses until the mixture is crumbly.

Sprinkle the topping mixture over pears. Bake until topping is lightly browned and crisp, 20 to 25 minutes. Serve with vanilla ice cream or frozen yogurt.

Servings: 6
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The Ginger-Pear Martini
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This enlightening and refreshing cocktail is a hand-crafted masterpiece.
Ingredients:

Fresh gingerroot 1 fresh lime 2 canned pear slices in heavy syrup (from 15-ounce can)* 1/2 ounce (1 tablespoon) syrup from can of pears 2 ounces (1/4 cup) pear-flavored vodka Ice Equipment: Martini shaker or 16-ounce pint glass Shaking tin Strainer Muddler Grater

Preparation:

Do ahead: Peel skin from gingerroot with the side of a spoon. Finely grate enough ginger to prepare as many drinks as needed. To make one cocktail drink: Juice lime and pour into martini shaker. Add two pear slices to the martini shaker. Add thumbnail-sized portion of ginger and muddle ingredients together. Pour syrup from canned pears into shaker. Fill shaker with ice and add vodka. Shake vigorously 10 times and strain into chilled martini glass, making sure to keep solids out of the cocktail.
Servings: 1

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Grapefruit-Lime Daiquiri

Ernest Hemingway would be impressed by this smooth rum creation with a citrusy kick.
Ingredients:

1 fresh lime
3 slices canned grapefruit in light syrup (from a 15-ounce can)*
1/2 ounce (1 tablespoon) syrup from canned grapefruit
1 1/2 ounces (3 tablespoons) premium light rum
1/2 ounce (1 tablespoon) premium Triple Sec
Ice
Lime wheel slice, for garnish

Equipment:
Martini shaker or pint glass
Shaking tin
Muddler or blunt utensil (like a small rolling pin)
Strainer

Preparation:

Squeeze fresh juice from lime and pour into martini shaker. Insert 3 slices grapefruit into martini shaker, and muddle with lime juice. Add syrup from canned grapefruit into martini shaker. Add rum and Triple Sec. Fill martini shaker with ice and shake vigorously 10 times. Strain into chilled martini glass being sure to minimize pulp. Garnish with lime wheel.

Tip: Try substituting white cranberry juice in place of alcohol for a non-alcoholic treat for the kids to enjoy.

Serving glass: 10-ounce martini glass (chilled)
Servings: 1

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Pomegranate Sherbet Shake (Non-Alcoholic)

Sweet, tart and cool. This thick shake comes from puréed fruit and slushy ice so it’s sure to please.
Ingredients:

1 can (15 ounces) fruit cocktail in heavy syrup*
9 ounces (1 cup plus 2 tablespoons) 100% pomegranate juice
1/4 cup or 1/2 cup orange sherbet
Ice
Whipped cream for garnish (optional)

Equipment:
Blender
Ice cream scoop

Preparation:

Do ahead: In a blender, purée entire can of fruit cocktail. Set fruit cocktail purée aside in a separate bowl/pitcher. Rinse blender bowl and return to base.

To make three drinks: In a blender, add fruit cocktail purée, pomegranate juice and orange sherbet. Fill a 16-ounce glass with ice, add ice to blender and blend until smooth. Pour into pint glasses. Garnish with whipped cream.

Tip: Add 1-1/2 ounces pomegranate-flavored vodka to turn this into an adult-only treat.

Serving glass: 16-ounce pint glass
Servings: 3