Berry Frozen Yogurt {w/o ice cream maker!}

For those of you without an ice cream maker -- this recipe is for you!

I've been in a smoothie making mood lately, and this recipe was born out of my inability to finish an entire smoothie in one sitting.  When I make a smoothie, I make enough for two servings -- sometimes Frog Prince enjoys his half, and other times, he'd rather have a cup of tea.

I poured half of the berry smoothie into our ice cream storage containers and set it in the freezer.  In a matter of 3-4 hours in the freezer, I had our own creamy version of frozen yogurt made without an ice cream maker!

Now, when I make a berry smoothie, I enjoy half right away and freeze the other half.  Then, I'll pop that frozen half in my lunch box and take it with me to my office and stick it in the fridge.  In time for a mid-morning snack the smoothie is now partially thawed and makes a great bowl of frozen yogurt I can enjoy in my office.  This really works well for me as it switches things up in my lunch and it's an easy way to increase the fruits I eat each day.

Berry Frozen Yogurt

1 recipe berry smoothie

Storage container

Freezer

Prepare the berry smoothie according to directions. 

 

Pour the smoothie into a freezer-proof storage container.  

Freeze for 3-4 hours.  

Before serving, remove from the freezer and allow the frozen yogurt to thaw a bit.  Alternatively, remove from the freezer and place in the fridge for 3-6 hours before serving.  

Enjoy your homemade frozen yogurt without using an ice cream maker!

Linked to: Tasty Tuesdays, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Kitchen Tip Tuesday

Raspberry Blueberry Banana Muffins

A simple, fantastic breakfast (or afternoon snack).

Bananas.

Raspberries.

Blueberries.

Applesauce.

Whole Wheat Flour.

Honey.  

The list of goodness in these muffins just grows and grows.  Hope you enjoy them too.  

Raspberry Blueberry Banana Muffins - Inspired by Bake for Happy Kids

1 C white whole wheat flour
1 C whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 C honey
1 medium overripe banana, mashed
2 eggs
1/4 C applesauce
1/2 C milk
1 tsp. vanilla
1 C blueberries
1 C raspberries

Begin by combining the flours, baking powder, and salt in a large bowl.

Mash up the banana.

Add to the mashed banana, the applesauce, eggs, milk and vanilla.  Stir well.

Mix the moist ingredients together with the dry ones.

Then, stir in the berries.

Scoop into lightly greased muffin tins; fill 2/3 of the way full.

Bake at 350 for 20-22 minutes, until a toothpick inserted comes out clean, and muffins are lightly browned on the top.

Makes 12 muffins + 1 mini loaf

Linked to: Made from Scratch Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Muffin Monday, Melt in Your Mouth Monday, Mouthwatering Monday, Your Recipe, My Kitchen

Berry Smoothie

With the weather getting nicer, I've been getting back into my habit of walking to work. This smoothie makes an excellent walking companion.

One recipe fits perfectly in my travel mug. But, it looks prettier in the glass.

Berry Smoothie
{Makes 1 smoothie}

1 container of homemade Greek yogurt {~6oz}
1 C frozen fruit {I used blueberries, raspberries and strawberries}

Combine the yogurt and frozen fruit in your blender.

Blend until smooth.

Pour into a glass or insulated mug and serve.

What I love about this smoothie is that it uses protein packed Greek yogurt {we use homemade}, which has a thicker consistency than regular yogurt.  This means I can eliminate the need for a banana in my smoothie.  This is great because (a) bananas make my mouth itch (oral allergy syndrom), and (b) bananas tend to over-power the other flavors.  This smoothie has a delicious berry flavor, and the frozen berries give a nice texture to the smoothie.

Enjoy!




Linked to: Ingredient Spotlight,

Raspberry Frozen Yogurt

Yesterday, I shared our recipe for homemade yogurt.

If we're being completely honest, 90% of the reason I wanted to get into making our own yogurt was so that we could make our own frozen yogurt :)

Don't get me wrong, this girl loves her yogurt. But, when it comes down to it -- frozen yogurt wins every. single. time.


Raspberry Frozen Yogurt - Inspired by Lucy

2 C plain, unsweetened yogurt
3 C raspberries (I used frozen)
3/4 C sugar (or 1/2 C honey)
1/2 C milk

Begin by blending together the yogurt, sugar and milk.

Puree the berries, along with a little bit of milk/yogurt mixture, if needed. My frozen berries pureed much better once I added a bit of the yogurt.

Then, stir the berry mixture into the remaining yogurt mixture. Blend well.

If desired, strain out the seeds.  I didn't, but if seeds bother you in the smooth consistency of frozen yogurt, then I recommend straining the puree before continuing.

Assemble your ice cream maker according to directions, and then pour in the yogurt fruit mixture.

Allow the yogurt to freeze up for about 20 minutes in the maker.  Then, pour into a freezer-safe container.  Allow the frozen yogurt to set up in the freezer for about 30 minutes.  Then, enjoy!

Linked to: Recipe Swap Thursday, Full Plate Thursday, It's a Keeper, URS, What's Cooking Thursday, Family Friendly Fridays, Sweets for a Saturday, Sweet Tooth Friday,  Slightly Indulgent Tuesday

Raspberry Oat Bars

These bars don't need much of an introduction.  Raspberry.  Oats.  And, dark chocolate - if you'd like.  They're tasty, and best the first day or so after baking.  But - they won't last that long.

Raspberry Oat Bars - Finding Joy in My Kitchen

Bars
1 C whole wheat flour
1 C quick cook oats
2/3 C brown sugar
1/4 tsp. baking soda
3 T butter
1/4 C applesauce*

Filling
1 C raspberries
1 T corn starch
3 T sugar
1/2 C dark chocolate chips, optional

Begin by combing the oats, baking soda and flour together in a large mixing bowl.  Then, add the brown sugar.

Take 1/3 of the mixture and transfer it to another bowl.  Add the 3 T of butter, softened or melted, and mix to combine.  

With the remaining 2/3 of the oat mixture, add in the applesauce, and mix until clumps form.

Press the mixture into a lightly greased 11x7 baking dish.

Then, prepare the sauce.  Mix the berries, corn starch and sugar in a sauce pan.  You may need to add 1/8 C water to the mixture.  Heat over medium heat and stir constantly until the berries have a nice thick sauce.  

Pour the sauce over the oat crust mixture.

Then, spread out the mixture using a spatula.

If you desire, sprinkle chocolate chips over the top.  I did half and half.  

Take the remaining butter-crumb oats and sprinkle them over the top.  

Press the oat mixture lightly so it presses into the raspberry layer.  

Bake at 350 for 30 minutes, until the top is golden brown.  

Allow to cool a bit before slicing and serving.  

Oh. My.  Please do, share these with friends.

But not too many friends.

You'll want one or two yourself.  

*If you wish, you can use all butter in this recipe.



Linked to: Recipe Swap, Feasting in Fellowship Friday, Fun with Food Friday, Sweet Tooth Friday, Sweets for a Saturday, Made By You Monday.