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Posts Tagged ‘frozen treats’

Firecracker Ice Pops Sweet ripe berries of summer combine with wholesome yogurt to create swirling frozen treats. These ice pops will refresh you even on the hottest days of summer. They’re pretty good at soothing the mouths of teething baby granddaughters too!*

Firecracker Ice Pops
Martha Stewart

INGREDIENTS
1/2 pound strawberries, hulled and quartered (1½ cups)
1/4 cup sugar
1/2 pound blueberries (1½ cups)
1¼ cups low-fat plain yogurt

DIRECTIONS
1. In a food processor, purée strawberries with 1 tablespoon sugar. Transfer to a small bowl.

2. In processor, purée blueberries with 1 tablespoon sugar.

3. In another small bowl, whisk together yogurt and 2 tablespoons sugar.

4. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each.

5. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion.

6. Insert ice-pop sticks and freeze until solid, 2½ to 3 hours (or up to 1 week).

Cook’s Notes: for tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.

LINNELL’S NOTES
1. Taste your fruit before adding any sugar. There’s no reason to add extra sugar, if the fruit is already sweet.

2. I used nonfat plain yogurt, because that is what I had on hand. The pops turned out fine without the additional fat.

3. My ice pop molds are smaller, so I was able to get a dozen pops from one batch of recipe.

4. *These pops are great for teething babies, providing that your baby is able to eat dairy products.

Enjoy!

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Homemade Ice Cream: Almond Butter Crunch Ice Cream The subject line of an email to my husband read, “Make this for me.” The body of the email was blank, except for a link to an online recipe. Possessing a sweet tooth and being the thoughtful man that he is, my husband came home from work with a shopping bag filled with necessary ingredients. In our family, not only does he bring home the bacon, he makes the ice cream, too!

Almond Butter Crunch Ice Cream
The Noble Pig

INGREDIENTS
1 cup almond butter
3/4 cup sugar
1/2 teaspoon table salt
2 cups heavy cream
2 cups whole milk
2 teaspoons vanilla bean paste or regular vanilla
1 cup vanilla almond crunch granola (large almonds removed) or your favorite granola

DIRECTIONS
1. Add almond butter, sugar and salt to the bowl of a stand mixer. Blend on medium speed for at least 5 minutes.

2. Add cream, milk and vanilla and mix another 2 minutes until fully incorporated.

3. Add cream mixture to the freezer bowl of your ice cream maker and freeze according to manufacturer’s directions. Right before removing, add your favorite granola and let mix in. (If your granola has large chunks, just stir it in rather than pour into the ice cream maker while it’s running.)

4. Place into a container when it’s done and freeze for 3 hours in the freezer.

Makes 1¼ quarts

LINNELL’S NOTES
1. To me this had the saltiness of salted-caramel. Next time, I’ll ask my husband to cut back on the salt and we’ll see which version we like better.

2. I chopped up some toasted almonds that I had on hand and added it to the leftover granola. The additional nuts and granola made a great topping for this ice cream.

3. For those of you wondering if the granola remained crunchy, I can positively say it did–down to the very last spoonful!

Enjoy!

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Fresh Banana Sorbet

“Can I throw these away?” my husband inquires. I look at the bunch of dark bananas in his hand and scream, “Noooooooooooo!” Guilt washes over me at the thought of wasting food. I come from a long line of “savers.” Nothing gets wasted, everything is saved. So when my husband sees a bunch of ugly and disgusting bananas, I see something with potential. Normally, if I’m on top of my game and I see brown bananas with freckles sitting on the kitchen counter, I’ll put them in the freezer for future baking projects. But occasionally, I’m too preoccupied to notice their demise and I end up sending them to the compost bin instead. When I came across this recipe for banana sorbet, I was thrilled. The only ingredient in this recipe are very ripe bananas! You’ll need a blender or a food processor – no ice cream maker is required. This frozen treat couldn’t be easier, healthier, and less wasteful!

Fresh Banana Sorbet
Recipe from Chocolate and Zucchini

Ingredients:
Very ripe bananas

Directions:
1. The day before, peel the bananas, slice them, and place them in a freezer-safe container in the freezer.

2. Remove the frozen banana slices from the freezer and process them in a sturdy food processor or blender. At first it will look like a mess, but if you press on, it will soon come together and become smooth.

3. At this point, you could choose to add mix-ins, such as candied nuts, chopped chocolate, dried coconut flakes, caramel sauce or melted chcolate to create swirls, etc.

4. Serve immediately or return to the freezer for later consumption.

Yields: A single medium banana will yield two small scoops or one large scoop.

Linnell’s Notes:
1. My husband likes to eat ice cream while watching television at night. I think this sorbet would be a healthier alternative for him. For the initial taste test, I presented him with a bowl of banana sorbet with chopped candied pecans sprinkled over the top. He gave it a thumbs up.

2. Because this sorbet does not contain anything artificial, it would make a great frozen treat for babies and young children. You could make a large batch and freeze it in small paper cups to make mini fruit pops for the kids.

ENJOY!

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