Thanks again to Janet for the idea.
1 cup plain yogurt
1/2 cup frozen orange juice concentrate
In a small bowl, mix yogurt and juice concentrate until well combined and smooth. Pour into popsicle molds. Allow to set in the freezer for 3-4 hours.
Makes 8 popsicles (2-ounce).
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3 tablespoons nut butter (such as peanut or almond)
1/4 cup semi-sweet chocolate chips
1 1/2 cups crispy brown rice cereal
1 1/2 cups vanilla frozen yogurt, slighly softened
In a small saucepan, stir the chocolate chips and nut butter over medium low heat until smooth. Remove the chocolate mixture from heat. Add cereal to saucepan and stir with a rubber spatula until well coated.
Divide the cereal mixture between the cups of a muffin pan (preferably silicone for easier removal). Each muffin cup should be approximately 1/2 full. Cover and place in freezer for 30 minutes or until hard.
Fill the remaining half of each muffin cup with the vanilla frozen yogurt. Do not mound the yogurt; rather keep it somewhat level. Place the muffin pan back in freezer and allow yogurt to refreeze for approximately one hour or longer.
To serve, carefully dislodge frosties from the muffin pan using fingers or a knife to loosen the edges.
Makes approximately 8 frosties.
Note for Young Ones:
Right out of the freezer, these treats can be a little tough to eat. If your kids are on the small side, let them thaw for a minute or cut them up for them. In addition, roughly break up some of the rice cereal with a metal spoon as you are coating it with the chocolate mixture. That way it might be less likely to be rough on your little one’s mouth.
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I believe the picture says it all (red grapes and watermelon on a stick). Leave in the freezer for at least 3-4 hours. Thanks to Janet for the idea.
Note for Young Ones:
As far as toddler safety goes, the grapes did not freeze solid during my experiment so they would be fine peeled and cut to the size your child prefers. The watermelon freezes very well and eats a lot like a popsicle at first. If your child is coordinated enough to hold on to the popsicle stick, it should work out well.
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1 ripe mango, peeled, pitted, and chopped
2 tablespoons fresh cilanto, chopped
1/2 ripe haas avacado, chopped (optional)
Juice of 1/2 lime
A couple of pinches of salt
Mix all ingredients in a bowl. Make sure the avacado is well coated with the lime juice as it will prevent it from browning. Serve with tortilla chips. Ole!
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Walnuts + Brown Sugar + Butter = Love
1 cup unsalted walnut pieces
1/3 cup rolled oats
1/4 cup whole wheat pastry flour
1/8 teaspoon salt
1/4 cup brown sugar, lightly packed
1/4 cup unsalted butter, cold
Preheat oven to 350 F.
Place walnuts, oats, flour, salt and sugar in the bowl of a food processer. Run the processer for 15-20 seconds. Chop the cold butter into large pieces, add to the walnut mixture, and process 10 seconds more.
Remove the blade from the processer bowl. Squeeze the walnut mixture into 1 1/2-inch balls with your hands. Press the balls 1/4 to 1/8-inch flat on an ungreased cookie sheet. Space the flattened balls about 2-inches apart. There will be some crumbs, but for the most part the mixture should stick together with some good squeezing and the heat from your hands.
Bake for 15 mintues or until the edges are golden. Allow to cool on baking sheet. Remove very gently with a spatula. Serve or store in an airtight container.
Makes 18 wafers.
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If you don’t have champagne vinegar, try replacing it with fresh squeezed lemon juice. I’m in love with the sauce just the way it is though.
1 cup frozen organic unsweetened strawberries, thawed
1 teaspoon champagne vinegar
1 teaspoon sugar
4 ripe organic peaches, pitted and sliced
Whipped cream (optional)
In a blender, puree strawberries, vinegar, and sugar until smooth. Set aside. Divide the peach slices between four small bowls. Top with 2-3 tablespoons of the the strawberry puree. Add a dollop of whipped cream if desired. Serve.
Makes 3-4 servings.
Prep time: 10 minutes
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1/3 cup heavy cream
2 teaspoons agave nectar or honey
1/2 teaspoon vanilla extract
4 medium ripe organic peaches, pitted and chopped
In a small bowl, mix cream, agave nectar, and vanilla. Divide peaches between 4 small bowls and pour 1 1/2 tablespoons of the cream mixture over each. Garnish with berries if desired. Serve.
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1 cup heavy cream
3 tablespoons pure maple syrup
1 teaspoon freshly squeezed lemon juice
1 pint fresh blueberries (approximately 2 cups)
Chill metal bowl and metal whisk by placing them in the freezer for a few minutes. Remove bowl and whisk from freezer. Put cream, syrup and lemon juice in bowl and whip with whisk (standing or hand-held electric mixer is easiest) until the cream forms soft peaks.
In ramekins or small bowls, layer a large dollop of the whipped cream, 1/4 cup of the blueberries, and a small dollop of the whipped cream. Top with a few extra berries. Serve immediately.
Makes 8 servings.
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1 cup plain greek-style yogurt
1 teaspoon lemon zest, chopped fine
2 teaspoons fresh squeezed lemon juice (approximately 1/2 of a lemon)
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
Pinch salt
1 cup fresh blueberries
In a small bowl, mix yogurt, zest, lemon juice, maple syrup, cinnamon and salt. Fold in blueberries. Divide between 4 ramekins or small bowls and top with a few additional blueberries. Serve.
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2 tablespoons powdered sugar
2 teaspoons cocoa powder (preferably dutch process)
1 teaspoon ground flaxseed
2-3 bananas cut into 2-inch thick slices
Popsicle sticks
Mix sugar, cocoa powder, and flaxseed in a small shallow bowl. Roll the banana slices around in the powder mixture until coated. Transfer to plate and insert popsicle sticks. Serve immediately. The banana can sometimes slip around on the popsicle stick, but just eat it and try another one.
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