I was contacted not long ago by Ryan from POM Wonderful, who offered to send me a case of the company’s 100% pomegranate juice. Never one to turn down something delicious, (I’ve tasted – and really liked – POM in the past), I immediately responded in the affirmative. A week later, a box of chilled POM bottles was delivered to my door and I set to work brainstorming what tasty treats I could make featuring the sweet & tart juice.

I’ve been fixated on homemade tart frozen yogurt since churning the batch of basic vanilla, so I figured my first POM experiment might as well be a pomegranate flavored yogurt. Although my friend and fellow blogger Shannon beat me to it, (I love her addition of the chocolate chips!), I decided to go ahead and post my own version.

The pomegranate flavor infused into the yogurt comes from a homemade pomegranate syrup, which couldn’t be simpler to make as evidenced below.  I find homemade frozen yogurt to be at its best consistency when served straight from the ice cream maker; but if timing dictates a trip to the freezer first, the yogurt softens up nicely if kept out out on the counter for a little while prior to serving.

Tart Pomegranate Frozen Yogurt

Ingredients

• 2 cups plain 0% fat Greek yogurt, (such as Fage)
• 1 cup plain 2% fat Greek yogurt, (such as Fage)
• 1/4 cup evaporated cane juice (or granulated sugar)
• 1/4 cup pomegranate syrup (recipe follows)

Directions

1. In a large bowl, combine yogurts, evaporated cane juice, and pomegranate syrup. Stir until the evaporated cane juice is completely dissolved.
2. Freeze according to ice cream maker manufacturer’s instructions.
3. Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Pomegranate Syrup

Ingredients

• 2 cups 100% pomegranate juice, such as POM Wonderful
• 1 Tbsp pure maple syrup

Directions

1. Combine pomegranate juice and maple syrup in a small saucepan over medium-low heat.
2. Cook until the mixture has thickened slightly and has reduced to approximately 1/2 cup, about 1 hour.

Instructions

1. Extract the Pomegranate Juice

• Start by extracting the fresh pomegranate juice. Cut the pomegranates in half and gently squeeze the juice out using a citrus juicer or by manually pressing and rolling the seeds against a sieve. Discard any solids, leaving you with pure pomegranate juice.

2. Mix the Yogurt and Sugar

• In a mixing bowl, combine the Greek yogurt and granulated sugar. Stir well until the sugar is completely dissolved into the yogurt. You can adjust the amount of sugar to your desired level of sweetness.

3. Add Pomegranate Juice

• Pour the fresh pomegranate juice into the yogurt mixture. Stir until the yogurt and pomegranate juice are fully combined. The mixture will have a beautiful, pinkish hue.

4. Flavor with Vanilla and Lemon Zest (optional)

• For an extra layer of flavor, add the vanilla extract to the mixture. If you want a subtle citrusy twist, grate the zest of one lemon into the mixture and mix well.

5. Freeze the Mixture

• Pour the yogurt and pomegranate mixture into a freezer-safe container. Make sure it’s spread evenly.

6. Freeze Until Firm

• Cover the container with a lid or plastic wrap and place it in the freezer. Let it freeze for about 4-6 hours or until it’s firm.

7. Serve and Garnish

• When the Tart Pomegranate Frozen Yogurt is ready, scoop it into bowls or cones. Top it with fresh pomegranate arils and a few mint leaves for an extra burst of flavor and a touch of elegance.

Estimated Nutrition Per Serving

• Calories: 120 calories per serving
• Total Fat: 4 grams
• Saturated Fat: 2.5 grams
• Cholesterol: 15 milligrams
• Sodium: 30 milligrams
• Total Carbohydrates: 15 grams
• Dietary Fiber: 0.5 grams
• Sugars: 12 grams
• Protein: 6 grams

Please note that these are approximate values and can vary based on the specific brands of ingredients used and any modifications to the recipe.

Frozen yogurt is generally lower in fat and calories compared to ice cream, making it a healthier dessert option. Enjoy your Tart Pomegranate Frozen Yogurt in moderation as part of a balanced diet!

These delectable little bites are – if you will – the love child of my Coconut-Oat Macaroons and chocolate truffles.

They are almost completely raw, sweetened only with maple syrup, and easy to make. No oven. No refined sugar. No long hours spent in the kitchen.

Sounds like a pretty good summer dessert, no?

The filling is simply unbaked macaroon dough – which is egg-free, so no worries about salmonella! – and the coating is a mixture of coconut oil, cocoa powder, and maple syrup. Yep, we’re actually making our own chocolate “sauce” for these truffles! It may sound like too much trouble to go to, but I promise you it’s just as easy and quick as melting store-bought chocolate.

Just a note: if your maple syrup is cold, the chocolate will seize up because coconut oil solidifies when cool. A quick round in the microwave softens it right back up. You probably won’t end up with perfectly smooth and shiny chocolate-coated truffles, but their flavor absolutely makes up for their appearance. You’ll want to keep the truffles in the fridge if – like here in Massachusetts lately – it’s hot where you live.

Next time I’ll have to add some finely chopped almonds for an Almond Joy version!

Macaroon Truffles

by Lauren Zembron

Ingredients (24 truffles)

• 1 batch unbaked Coconut-Oat Macaroon dough
• 2/3 cup organic virgin coconut oil, melted until liquid
• 2/3 cup unsweetened dark cocoa powder, sifted to remove any clumps
• 1/4 cup pure maple syrup, preferably grade B

Instructions

Make macaroon dough through step 3 according to recipe directions. NO NOT BAKE.

Using a mini ice cream scoop or spoon, scoop out dough and roll into balls with your palms. Place dough balls onto cookie sheet, cover with plastic wrap, and refrigerate until chilled & hardened, at least 30 minutes.

In a microwave-safe bowl, combine the liquid coconut oil, sifted cocoa powder, and maple syrup. If the mixture seizes up, (like mine did – this happens if your maple syrup is cold), heat in the microwave until pourable, about 15-20 seconds.

Dunk dough balls into chocolate sauce, roll around until completely coated, remove with a fork, and place on a parchment paper-lined cookie sheet.

Place truffles in the refrigerator and chill until fully set, at least 10 minutes.

Store in refrigerator.

Estimated Nutrition Per Serving

• Calories: 120 calories
• Total Fat: 7g
• Saturated Fat: 6g
• Cholesterol: 4mg
• Sodium: 18mg
• Total Carbohydrates: 13g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 1g

Please note that these nutrition values are approximate and may vary depending on the specific brands of ingredients used and the size of the truffles.

This is my first venture into the field of cake pops – yet another foodie trend that took over the blogosphere this past year or so.

You can probably guess from the photos that I didn’t actually use cake for the pops… but rather Cake Batter Cashew Butter “truffles”.

I combined Ashley’s cake batter-flavored cashew butter with Medjool dates and rolled oats to form “truffles”…

… which I then pierced with wooden skewers and coated in melted white chocolate.

If you don’t have lollipop sticks or wooden skewers, no problem; just drop the truffles into the melted chocolate, roll ‘em around until evenly coated, and remove with a fork, allowing any excess chocolate to drip off.

Although the texture of these little pops aren’t similar to cake, their flavor is!

Just imagine orbs of super dense almond cake enrobed in sweet white chocolate.

Oh. Yes.

Fun. Cute. Portion-controlled. Decadent. Delicious!

White Chocolate Cake Batter Truffle Pops

Printer-Friendly Recipe

Ingredients

• 6 soft Medjool dates, pitted
• 1/2 cup of Ashley’s Cake Batter Cashew Butter (I didn’t add in the sprinkles)
• 1/4 cup old fashioned rolled oats
• 1/2 cup white chocolate chips (I’m partial to the Sunspire brand)

Instructions

Step 1: Prepare the Cake Batter Mixture

1. In a mixing bowl, combine the white cake mix, softened butter, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix everything together until you have a smooth and creamy cake batter consistency.
2. Gently fold in the rainbow sprinkles, adding a pop of color and a burst of fun to your truffle pops.

Step 2: Shape the Truffles

1. Using your hands, scoop out small portions of the cake batter mixture and roll them into bite-sized truffle balls. Place them on a baking sheet lined with parchment paper.
2. Insert a lollipop stick into each truffle ball, making sure it’s secure but not poking through the other side.
3. Once all the truffles have sticks, place them in the freezer for about 30 minutes to firm up.

Step 3: Coat the Truffle Pops

1. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring each time until the chocolate is completely melted and smooth.
2. Remove the truffle pops from the freezer. Dip each one into the melted white chocolate, allowing any excess to drip off.
3. Place the coated truffle pops back on the parchment paper-lined baking sheet.

Step 4: Decorate and Set

1. Before the chocolate coating sets, you can add extra sprinkles or decorations for a festive touch.
2. Allow the truffle pops to cool and harden. You can speed up the process by placing them in the refrigerator for about 15-20 minutes.

Step 5: Enjoy!

Your White Chocolate Cake Batter Truffle Pops are now ready to enjoy! These sweet treats are perfect for any celebration, and they make great gifts too.

Directions

1. Place the dates and cashew butter in the bowl of a food processor; process until well-mixed, scraping down the sides of the bowl as necessary. Pulse in the oats until the mixture comes together as a crumbly “dough”.
2. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 10 balls using your palms.
3. Push lollipop sticks (or small wooden tester sticks) into the truffles. Place on a plate and chill in the refrigerator until firm, about 1 hour.
4. Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.
5. Holding on to the sticks, dip each truffle pop into the melted chocolate and place on a piece of wax or parchment paper. Chill in the fridge until set, at least 30 minutes.

Nutritional Information Per Truffle Pop

• Calories: 120 calories per truffle pop
• Total Fat: 7 grams per truffle pop
• Saturated Fat: 4 grams per truffle pop
• Cholesterol: 10 milligrams per truffle pop
• Sodium: 75 milligrams per truffle pop
• Total Carbohydrates: 14 grams per truffle pop
• Dietary Fiber: 0 grams per truffle pop
• Sugars: 10 grams per truffle pop
• Protein: 1 gram per truffle pop

Please note that these values are rough estimates and can vary based on the specific ingredients and portion sizes used.

It’s always a good idea to calculate precise nutritional information based on the exact brands and quantities of ingredients you use, especially if you have specific dietary requirements or restrictions.

For all of you fans of my dried fruit and nut “truffles”: I am sorry for abandoning you for so long. It’s been about two months since I posted the Ginger and White Chocolate Truffles, and it’s high time for another version.

Consider these truffles the more decadent, evil, dark chocolate cousin to those angelic white chocolate treats.

Of course, these two-bite brownie impostors aren’t as indulgent as they sound… or taste for that matter; they are actually quite healthy.

Ground peanuts and medjool dates comprise the bulk of these truffles; an ingredient combination that is delicious enough all by its lonesome… but when you add in cocoa powder and chocolate chips, you get a healthy snack that truly does taste like dessert.

So the next time you’re contemplating baking a pan of brownies, (which, don’t get me wrong, certainly shows up in my kitchen from time to time… in fact, I just made these), consider whipping up a batch of these truffles in the same time it would take to preheat your oven.

Chocolate Chip Peanut Butter Brownie Dough “Truffles”

Printer-Friendly Recipe

Ingredients

• 1 cup roasted salted peanuts, (alternately, you can use unsalted peanuts + 1/4 tsp salt, or to taste)
• 6 large soft Medjool dates, pitted
• 2 Tbsp unsweetened cocoa powder
• 1/2 Tbsp pure maple syrup
• 1/4 tsp pure vanilla extract
• 2 Tbsp grain sweetened chocolate chips, such as Sunspire, coarsely chopped

Instructions

Making the Brownie Dough

1. In a large mixing bowl, combine the all-purpose flour and cocoa powder.
2. In another bowl, cream together the granulated sugar, brown sugar, softened butter, and 1/4 cup of peanut butter until the mixture is smooth and creamy.
3. Add the vanilla extract and milk to the sugar-butter mixture, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth brownie dough forms.
5. Fold in the mini chocolate chips.

Forming the Truffles

6. Using your hands, shape small portions of the brownie dough into bite-sized truffle balls and place them on a baking sheet lined with parchment paper.
7. Place the tray in the freezer for about 30 minutes to firm up the truffle balls.

Coating the Truffles

8. In a microwave-safe bowl, melt the semi-sweet chocolate in 30-second intervals, stirring after each interval until it’s smooth and glossy.
9. Stir in 1/4 cup of peanut butter until fully incorporated.
10. Remove the brownie dough truffle balls from the freezer.
11. Using a fork, dip each truffle ball into the chocolate-peanut butter mixture, ensuring it’s evenly coated. Allow any excess chocolate to drip off.
12. Place the coated truffles back on the parchment paper-lined tray.

Finishing Touches

13. If desired, sprinkle crushed peanuts on top of each truffle while the chocolate coating is still soft.
14. Allow the truffles to set in the refrigerator for at least 30 minutes or until the chocolate coating is firm.

Serve and Enjoy

15. Once set, these delectable Chocolate Chip Peanut Butter Brownie Dough Truffles are ready to be enjoyed. Share them with friends and family or savor them all to yourself!

Directions

1. In the bowl of a food processor, process the peanuts until finely crumbled – mixture will resemble coarsely sand. Remove from food processor bowl and set aside.
2. Place dates in the food processor bowl, and blend until sticky clumps from. Add in the cocoa powder, maple syrup, and vanilla extract and blend until a thick paste forms. Add the ground nuts to the date paste and process until the mixture comes together to form a crumbly “dough”.
3. Add in the chopped chocolate chips and pulse until incorporated. Remove mixture from food processor, making sure to scrape the sides of the bowl.
4. Form mixture into a large ball, wrap tightly in plastic wrap, and refrigerate for about 5-10 minutes.
5. When the dough has chilled for a bit, take it out of the fridge and roll into 12 balls.
6. Store in an airtight container in the refrigerator.

Nutritional Information Per Truffle

• Calories: 120
• Total Fat: 8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 25mg
• Total Carbohydrates: 11g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 2g

Please note that these nutritional values are approximate and can vary based on the specific brands of ingredients used and the size of the truffles.

It’s always a good idea to consult the packaging of individual ingredients for precise nutritional information if you have dietary restrictions or specific dietary needs.

Pinkberry. Red Mango. BerryLine. Chances are you are geographically close to one of these tart frozen yogurt shops that keep gaining in popularity throughout the nation. Touting a lower fat and sugar content than ice cream, frozen yogurt is obviously a lighter choice than its traditional frozen dessert counterpart.

Now, I am a devout ice cream fan. Always have been. Probably always will be. That being said, I eat the sweet treat only on occasion given how rich it is. I indulge in fro-yo more frequently, but up until now I hadn’t found a variety that I absolutely loved. This easy recipe for tart vanilla frozen yogurt has changed that. I’m IN LOVE with the surprisingly creamy and slightly sweet concoction that I spooned out of my ice cream maker.

If you have yet to jump on the fro-yo bandwagon, I suggest following this recipe as your first jaunt; but be forewarned: you might not want to go back to ice cream.

Tart Vanilla Frozen Yogurt

adapted from Heidi Swanson’s Vanilla Frozen Yogurt Recipe, originally from David Lebovitz’s The Perfect Scoop

Ingredients

• 2 cups plain 0% fat Greek yogurt, such as Fage
• 1 cup plain 2% fat Greek yogurt, such as Fage
• 1/2 cup evaporated cane juice (or granulated sugar)
• 1 tsp pure vanilla extract

Instructions

1. Prepare your Equipment

Before you start crafting this delicious frozen yogurt, make sure you have all the necessary equipment on hand. You’ll need a mixing bowl, a whisk, a spatula, and an ice cream maker.

2. Mix the Ingredients

In a mixing bowl, combine the Greek yogurt, granulated sugar, pure vanilla extract, fresh lemon juice, and a pinch of salt. The Greek yogurt provides creaminess and a tangy flavor that’s perfect for frozen yogurt.

3. Whisk it Together

Use a whisk to thoroughly blend all the ingredients. Make sure the sugar is completely dissolved and the mixture is smooth. Taste the mixture and adjust the sugar to your liking. If you prefer it sweeter, you can add a bit more sugar.

4. Chill the Mixture

Once the mixture is well combined, cover the bowl and place it in the refrigerator. Let it chill for at least 1-2 hours. Chilling the mixture not only enhances the flavor but also helps it freeze more efficiently in the ice cream maker.

5. Freeze the Yogurt

After the mixture has chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for churning. Typically, it takes about 20-25 minutes for the mixture to achieve a creamy, frozen yogurt consistency.

6. Serve or Store

Once your Tart Vanilla Frozen Yogurt is ready, you can serve it immediately for a soft-serve texture, or transfer it to an airtight container and place it in the freezer for a few hours for a firmer consistency.

7. Enjoy!

Scoop your homemade frozen yogurt into bowls or cones, and garnish it with fresh berries, a drizzle of honey, or some crushed nuts for that extra crunch. Your taste buds are in for a treat!

Directions

1. In a large bowl, combine yogurts, evaporated cane juice, and vanilla extract. Stir until the evaporated cane juice is completely dissolved.
2. Freeze according to ice cream maker manufacturer’s instructions.
3. Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Estimated Nutrition Per Serving

• Calories: 180 calories per serving
• Total Fat: 2g (Varies depending on the type of Greek yogurt used)
• Saturated Fat:1g
• Cholesterol: 10mg (Depends on the type of Greek yogurt)
• Sodium: 50mg
• Total Carbohydrates: 35g
• Dietary Fiber: 0g
• Sugars: 30g (Natural sugars from yogurt and added sugar)
• Protein: 8g

Please note that these are approximate values and can vary based on the specific ingredients and brands you use. Additionally, the nutrition values can change if you adjust the recipe, such as by using low-fat Greek yogurt or reducing the amount of sugar.

Always check the nutrition labels on the ingredients you use for the most accurate information, especially if you have dietary restrictions or specific health concerns.

Rice pudding – to me – is a dessert that transcends seasonality.

Whether you cozy up to a steaming bowl of the comforting dessert on a blustery winter evening or relax with a dish of the chilled treat on a sweltering summer afternoon, rice pudding is a delicious indulgence.

Here I offer you a vegan version that is fantastic served either warm or cold!

A combination of light coconut milk and homemade brown rice milk strikes the ideal balance between rich and light, and a moderate amount of added sugar renders this rice pudding breakfast-appropriate.

Brown sweet rice is cooked right in the coconut milk/rice milk mixture, and the resulting pudding is perfectly thick and creamy right out of the saucepan.

Even though they’re not quite in season up here in Massachusetts (and won’t be until June) I couldn’t help but pick up a package of juicy & sweet organic strawberries to serve with the rice pudding.

Other serving options include crumbled graham crackers, granola, sliced banana, drizzled maple or brown rice syrup, and all-fruit preserves… but honestly the rice pudding is scrumptious all on its own.

How would you enjoy this rice pudding?

Vegan Brown Rice Pudding

By Lauren Zembron

Keywords: simmer dessert breakfast vegan coconut rice pudding rice pudding

Ingredients (4 servings)

• 1 (13.5 oz) can light coconut milk, well-shaken
• 1 1/2 cups unsweetened rice milk (I used homemade brown rice milk)
• 1/2 cup brown sweet rice, such as Lundberg
• 1/4 cup unrefined granulated sugar, such as evaporated cane juice
• pinch of salt
• 1 Tbsp brown rice syrup
• 1 tsp pure vanilla extract

Instructions

Combine coconut milk, non-dairy milk, rice, sugar, and salt in a medium saucepan set over medium heat.

Bring to a simmer; reduce heat to low, partially cover, and cook until the rice is tender and the mixture is thick, stirring often, about 1 hour. If a “skin” forms on the top of the pudding while cooking, just stir it back into the mixture. It is especially important to tend to the pudding near the end of cooking, as it could burn.

Remove from heat, stir in the brown rice syrup & vanilla extract, and let cool for a bit. Serve warm, at room temperature, or chilled.

Nutritional Information Per Serving

• Calories: 240 calories per serving.
• Total Fat: 5g
• Saturated Fat: Less than 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g

Keep in mind that the nutritional content may vary based on the type of plant-based milk and sweetener you use in your recipe.

Adjustments can be made to meet your dietary preferences and requirements. Enjoy your vegan brown rice pudding in moderation as part of a balanced diet!