Jasmine Tea and Kiwi Sorbet

3 cups water
2 1/2 tablespoons jasmine green tea or unflavored green tea leaves
3/4 cup sugar
1/4 teaspoon lime or lemon extract
8 kiwis, peeled and halved

• Bring water to not quite the boiling point in a small saucepan of glass, enamel, stainless, or a non-stick coating -- do not use aluminum. Remove from heat and stir in tea leaves. In place of loose tea, leaves removed from a tea bag can be used, but must be measured before brewing, as the amount of tea can vary according to both brand and type. Cover and allow tea to steep five minutes.
• Strain tea then return it to the saucepan. Add sugar. Over medium heat, stir until sugar is dissolved.
• Raise heat to high and simmer tea about five minutes, or until it becomes syrupy. Stir in extract. Set aside until room temperature.
• Place kiwis and tea syrup in a blender or food processor and purée until smooth. Taste and, as desired, blend in a little more sugar or extract.
• Pour mixture into an ice cream maker and follow manufacturer's directions for making sorbet. (Ice cream makers create a slightly less icy texture.) Or, use a shallow pan and cover mixture with plastic wrap, pressing wrap down so it makes contact with the mixture. Place in freezer.
• Using a fork, mash and reblend mixture every hour for about four hours, recovering pan with plastic wrap after each remixing. After the fourth hour, transfer sorbet to a 5-cup container.
• Cover and store in freezer until ready to use. Allow frozen sorbet to slightly soften before serving.
• If desired, serve with slices of kiwi or fruit of a contrasting color, such as strawberries, peaches, or nectarines.

Makes 10 1/2-cup servings.

Per serving: 102 calories, 0 g total fat (0 g saturated fat), 26 g carbohydrates, less than 1 g protein, 2 g dietary fiber, 4 mg sodium.

Green Tea Dip and Spread

3 green tea bags
1 cup reduced-fat cream cheese or ricotta cheese
2 tablespoons finely-minced fresh chives or basil leaves

• Place tea bags in a heat-proof glass or ceramic container that holds more than 1 cup. Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about one minute before using.) Pour water over tea bags and allow the tea to steep for three to five minutes.
• Remove tea bags, squeeze out liquid and discard. Allow tea to cool to room temperature. If not using immediately, refrigerate (covered) until ready to use. Allow refrigerated tea to come to room temperature before using.
• Place cheese and minced herb in a blender and mix on medium-high to incorporate herbs into the cheese. Continue blending until mixture is smooth.
• Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired. Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking, or stored, chilled, for another use.
• Transfer the tea-cream-cheese mixture to a covered container and refrigerate for at least one hour to allow flavors to meld. Bring mixture back to room temperature before using as a spread for toasted bagels or bread at breakfast; a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudités and toasted tortilla chips.

Makes 18 tablespoons.

Per tablespoon: 31 calories, 2 g total fat (1 g saturated fat), 1 g carbohydrate, 1 g protein, 0 g dietary fiber, 39 mg sodium.

Jasmine Tea Pound Cake with Ginger

Canola oil spray
1/4 cup loose jasmine green tea leaves or unflavored green tea (do not use tea from tea bags)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
Zest of 1 small lime
4 eggs
1 cup sugar
3/4 cup canola oil
2 tablespoons fresh lime juice
2 teaspoons vanilla extract

• Place rack in lower third of oven and preheat oven to 350 degrees. Lightly oil a 9-inch loaf pan with canola oil spray, then line bottom with waxed or parchment paper.
• Using a blender, food processor, or nut grinder, pulverize tea leaves as fine as possible, preferably into a powder.
• In a large bowl, sift together flour with the powdered tea, ginger, baking powder, salt and baking soda. Stir in the lime zest.
• In a separate large bowl, beat the eggs, first at low/medium speed to blend, then at high speed until light in color. Slowly add sugar, beating after each addition, until mixture becomes thick, pale and creamy. At high speed, gradually beat in the oil, lime juice and vanilla.
• Fold in the dry ingredients, 1/3 at a time, until just well-blended. Transfer batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. (If edges of tea bread begin to turn dark brown before the bread is done in the center, lightly cover top of loaf with foil to avoid overbaking at the perimeter.)
• Remove the pan from the oven. Place the baked bread on a rack for 10 to 15 minutes, or until cool enough to handle. Remove bread from the pan, peel off paper and allow to cool completely on the rack.
• To serve immediately, cut the bread into slices with a serrated blade. The tea bread can be stored at room temperature or in the refrigerator or freezer if tightly wrapped in plastic wrap and then foil. Frozen bread should be thawed in the refrigerator before being brought to room temperature.

Makes 12 slices.

Per serving: 289 calories, 16 g total fat (2 g saturated fat), 33 g carbohydrate, 4 g protein, less than 1 g dietary fiber, 277 mg sodium.