I always seem to struggle with entitling the salads I create for the blog. On the one hand, the recipe title should encompass the main ingredients so that you know – at a glance – what the salad is comprised of; on the other hand, the title shouldn’t be so long that you lose interest halfway through reading it.
I attempted to find the middle ground with this one!
I love including grains in salads, not only for the nutritional boost but also for the textural element. True, quinoa isn’t technically a grain, but its chewy texture and satiating quality mimic that of brown rice, bulgur, wheat berries, couscous, etc. Quinoa cooks in about 10 minutes and is filled with protein.
If you have yet to try the ancient Inca staple, here’s the perfect opportunity!
The tender quinoa – along with sweet red cherries, crunchy sliced almonds, and tangy soft goat cheese – is dressed with a simple vinaigrette and served atop a bed of peppery arugula.
A light – but filling – summer salad, this works equally well as a packed lunch or as a side dish at an evening BBQ (simply double, triple, or quadruple the ingredients as necessary).
Name
Cherry, Arugula, & Quinoa Salad with Goat Cheese and Almonds
I spent a while brainstorming different titles for this pizza:
Guacamole Pizza
South of the Border Pizza
Tex Mex Pizza
Pizza with Avocado, Corn, Red Onion, Pepper, and Chorizo
Everything-But-the-Kitchen-Sink Pizza
Name
Southwestern Pizza
Cuisine
Italian/Southwestern Fusion
Prep Time
20 minutes
Cooking Time
15 minutes
Total Time
35 minutes
Servings
4
Yield
1 12-inch pizza
Call it what you will…
… this pizza is nothing short of delectable.
I used my typical pizza crust method, by par-baking a rolled-out store-bought whole wheat pizza dough before loading on the toppings… which include all sorts of goodies:
Guacamole packed with corn kernels, cilantro, jalapenos, lime juice, garlic, and spices.
Monterey Jack cheese, red onions, yellow bell pepper, and chorizo.
And finally a scattering of green onions.
Mid-chowing down, John went into the kitchen and returned with the perfect finishing touch.
Chipotle pepper hot sauce!
I gotta hand it to him, my husband has a discerning palate ;).For a recipe that literally came together as I poked around the fridge, this pizza turned out incredibly well. I kept on finding ingredients that fit the southwestern flavor profile, and the combination of salty, sweet, and spicy was awesome. I also enjoyed the contrasting textures: crisp whole wheat crust, chewy chorizo, creamy avocado, gooey cheese, and slightly softened veggies.
If you’re someone who has difficulty stopping at just two slices of pizza, this might be the pie for you. Each piece is loaded with non-refined carbohydrates (whole wheat crust), healthy fats (avocado), and vegetables (red onion, yellow bell pepper, & green onions); and just the right amount of indulgences (cheese & chorizo). In other words, this Southwestern Pizza is satiating for both your belly and mouth.
Filling and flavorful? Yes, please.
Southwestern Pizza
Ingredients for the guacamole sauce
1 large ripe avocado
1 seeded and minced jalapeno chile pepper
1 large garlic clove, minced
2 Tbsp chopped fresh cilantro
1 Tbsp freshly squeezed lime juice
1/4 tsp ground cumin
pinch cayenne pepper
1/2 cup frozen and thawed (or fresh) corn kernels
Kosher salt and freshly ground black pepper, to taste
Ingredients for the pizza assembly
1 – 1 lb ball pizza dough, whole wheat or regular, store-bought or homemade
1 cup freshly grated monterey jack or jalapeno cheddar cheese (I went light on the cheese, given the richness of the guacamole sauce… but feel free to add more to your liking)
1/4 cup thinly sliced red onions
1 medium-sized yellow bell pepper, cut into slices (can substitute orange or red… green can be used as well, although it won’t be as sweet)
1/2 cup sliced chorizo
2 whole green onions, sliced thin
hot sauce, optional (I used Tobasco Chipotle Pepper Sauce, and it was an awesome addition!)
Nutrition Facts (Per Serving):
Calories: 350-400 calories
Total Fat: 12-15g
Saturated Fat: 6-8g
Cholesterol: 40-50mg
Sodium: 800-1000mg
Total Carbohydrates: 40-45g
Dietary Fiber: 4-6g
Sugars: 3-4g
Protein: 20-25g
Please note that the provided nutrition values are estimates and can vary based on the specific ingredients and brands used in your recipe. To get more accurate nutrition information, you may want to use a nutrition calculator or consult the packaging of the ingredients you use.
Directions:
Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours (this step will ensure ease of rolling out the dough)
Heat oven to 450°F.
Mash avocado in a bowl or malcojete. Stir in remaining guacamole sauce ingredients. Set aside.
On a lightly floured surface, roll the pizza dough out to 1/4-inch thickness. Carefully transfer to a rimless baking sheet. Pierce the dough lightly with a fork all over the surface (about 10 times) and place in the oven. Pre-bake the dough for 2 minutes.
Remove the baking sheet from the oven, flip the pizza crust over, and spread the guacamole sauce evenly over the top. Scatter cheese on top of the guacamole sauce, followed by the red onions, bell pepper and chorizo.
Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet and transfer the pizza directly onto the oven rack, and cook 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp. Top pizza with green onions.
Allow the cooked pizza to cool for a couple of minutes before slicing and serving.
S’Mores Pancakes for One are the perfect breakfast treat when you’re craving the classic flavors of a campfire s’more but want to enjoy them in the comfort of your own kitchen.
This single-serving pancake recipe combines the irresistible combination of graham crackers, marshmallows, and chocolate into a fluffy and indulgent pancake.
You’re cooking for yourself or looking to surprise someone with a delightful breakfast, these S’Mores Pancakes are sure to satisfy your sweet tooth.
So I’m a little late coming to the s’mores party that food bloggers have been attending for the past year or so…
… but now that I’ve arrived, I certainly won’t be the first to leave!
Actually, I just remembered these S’mores Crispy Bars I made a while ago; I had completely forgotten about those! And I did profess my adoration of combining graham cereal and chocolate chips as a s’mores inspired snacky dessert.
So, I guess I have actually posted a couple of s’mores-style desserts.
But today I want to talk to you about breakfast.
Pancakes to be precise.
Chocolate pancakes studded with graham cereal (Three Sisters Graham Crackerz cereal).
Chocolate pancakes studded with graham cereal and smothered in an all-natural marshmallow creme sauce.
Chocolate pancakes studded with graham cereal, smothered in an all-natural marshmallow creme sauce, and finished off with additional graham cereal & a scattering of grain-sweetened chocolate chips.
The pancakes themselves are not very sweet, but they do have a rich chocolate flavor thanks to unsweetened cocoa powder. The cereal – which is a healthier version of Golden Grahams – is sweet but not overly so, and adds a nice crunch to the pancakes.
As for the marshmallow creme sauce, (which consists of all-natural marshmallow creme + a touch of water), it is undeniably an indulgent ingredient for breakfast, but it is also totally necessary in order to replicate the classic s’mores treat.
Trust me.
Make these on Saturday morning. Don’t share.
Then make a double batch on Sunday morning to split with your boyfriend/girlfriend/husband/wife/kid/mom/dad/roommate.
1/4 cup coarsely crushed all-natural graham cereal, such as Three Sisters Graham Crackerz (available at Whole Foods)
canola oil cooking spray
2 Tbsp all-natural marshmallow creme, such as Tiny Trapeze
1 tsp warm water
Instructions
Prepare the Pancake Batter
In a mixing bowl, combine the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. Mix well to combine all the dry ingredients.
Whisk Wet Ingredients
In another bowl, whisk together the buttermilk, vanilla extract, egg, and melted butter until well combined.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
Heat the Griddle or Pan
Heat a non-stick griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
Cook the Pancake
Pour the pancake batter onto the hot griddle to form a 4 to 5-inch round pancake. Cook until bubbles form on the surface, which should take about 2-3 minutes.
Add Toppings
Sprinkle mini marshmallows and chocolate chips evenly over the pancake while it’s cooking. Allow them to slightly melt into the pancake.
Flip and Finish Cooking
Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes, or until the pancake is golden brown and cooked through.
Serve
Transfer the S’Mores Pancake to a plate and sprinkle crushed graham crackers on top for that authentic s’mores flavor.
Enjoy
Dig in while the pancake is still warm to enjoy the gooey marshmallows and melted chocolate. You can also drizzle some maple syrup over the top for an extra touch of sweetness.
Our semi-suburban apartment building is situated right behind a popular local Indian restaurant.
Although our apartment itself doesn’t smell like the Indian fare cooked a few dozen feet away, (this is probably a good thing), we do often catch whiffs of the fragrant aromas when walking Shelby outside in the backyard.
Rich, spicy, and intoxicating, the scent of curry never fails to leave me craving Indian food.
I’m not well-versed in cooking Indian cuisine at home, but curry powder I can handle.
There are many varieties of curry powders available for purchase on stores’ shelves, but I recommend opting for Madras curry powder.
On a whim, I attempted to make homemade curried ketchup using unseasoned tomato sauce, sugar, vinegar, and curry powder… but it just didn’t do it for me. I settled on regular ol’ organic Trader Joe’s ketchup with Madras curry powder mixed in & sprinkled on top.
Done and done.
Although not super crispy, these fries are seriously addictive.
I’ve tried many techniques for crispy homemade sweet potato fries (soaking them in water prior to baking, coating them with egg white, coating them with cornstarch or arrowroot powder…) all with semi-successful results, (nothing seems to get them über-crisp), so I think I’ll try one of those methods with these butternut squash fries the next time a curry craving strikes…
… which will most likely be very soon given the fact that temptation lurks literally in front of me every day!
1. My parents threw John and me a [coed!] baby shower down in PA this weekend, and it was lovely! It was really more like a party with friends and family than a traditional baby shower; full of good food and great company =).
6 more weeks to go until our little girl is due to come!
2. The incredibly generous guys of Santa Barbara Chocolate Co. sent me a package chock full of fantastic chocolate items to try out.
Four 3.5 oz organic chocolate bars (milk chocolate, dark chocolate, milk chocolate mocha, & extra dark chocolate)
Four 1.25 oz organic chocolate bars (2 each milk chocolate & dark chocolate)
One 20 count box of chocolates
So far everything I have sampled has – of course – been delectable. Thank you SO MUCH Justin and Jason for the fabulous collection of chocolate goodies! I can’t wait to use some of them to bake this holiday season… the rest will be eaten as snacks/desserts ;).
3. Along with being thrilled that Obama was elected back into office for a second term, I’m also giddy that there will be no more political campaign ads. It seemed like there were a lot more this year than other election years, and I will NOT miss them.
4. I made Baked Sweet Potato Chips for The Back Burner this week, and they were gooood.
Sure, it takes a little bit of prep work, but the resulting crispy chips are so worth it. Head on over to get the recipe!
Yesterday was ridiculously hot & humid here outside of Boston – you know, the kind of heavy heat that causes your legs to stick to the leather sofa and your blowout to frizz uncontrollably – and I was craving something cold and sweet something fierce.
Ok, so I probably shouldn’t have chosen a 90° evening to photograph this granita… by the time I actually got around to eating a serving, it was more akin to a half-melted slushy. But when a craving strikes, I oblige.
I suggest serving the granita immediately before it literally starts to melt before your eyes.
It struck me as I was photographing the granita that the shards of ice crystals kinda sorta look like grated carrots. Do you see the resemblance?
Indulge me and say yes ;).
This marks my first time making granita, and I’m proud to declare it a resounding success!
It couldn’t be easier, really. All you do is dissolve brown sugar, a few carrot cake-inspired spices, and a bit of maple syrup in a mixture of 100% carrot and pineapple juices, place the mixture in the freezer, scrape the ice to form crystals a few times, and voila! An icy, refreshing, and delicious summertime dessert.
I loved the bright orange hue of the granita, but it looked a little, well… naked.
I realized – right before digging into a frosty glass of the granita – that I had almost overlooked an essential component to carrot cake: the cream cheese frosting.
How dare I? The frosting used to be the only part of the cake that I ate. Nowadays, I’ll gladly tuck into a thick slice of carrot cake with a thin layer of frosting… but the sweet and creamy accompaniment has gotta be there.
One problem. I didn’t have any cream cheese; and even if I did, it seemed like a rather heavy accompaniment to such a light dessert.
Then I spotted the jar of coconut butter. In the heat, the coconut oil had separated from the solids, but it wasn’t anything a quick stir couldn’t fix.
… which resulted in a magic shell-like hard frosted topping.
Uh-huh. Yep. That was a goooood call.
I think you should try it too!
Name:
Carrot Cake Granita
Cuisine:
Fusion
Prep Time:
30 minutes
Cooking Time:
20 minutes
Total Time:
4 hours
Servings:
6 servings
Yield:
Varies
Ingredients
2 1/4 cups 100% carrot juice
3/4 cup 100% pineapple juice
1/3 cup packed light brown sugar
1 Tbsp pure maple syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
well-stirred coconut butter for drizzling on top, optional
Instructions
1. Prepare the Carrots
Start by peeling and chopping the carrots into small pieces. This will make them easier to blend later.
2. Cook the Carrots
In a medium-sized saucepan, combine the chopped carrots, sugar, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the carrots until they are tender, which should take about 15-20 minutes.
3. Blend and Spice
Once the carrots are soft, transfer them to a blender or food processor. Add the ground cinnamon, nutmeg, cloves, and ginger. Blend until the mixture is smooth and well combined.
4. Add Fruits and Nuts
Pour the carrot mixture into a large bowl. Stir in the crushed pineapple, raisins, chopped walnuts, orange zest, lemon zest, and the juice from both the orange and lemon. Mix everything together thoroughly.
5. Freeze
Pour the carrot cake mixture into a shallow, freezer-safe container. Cover it with plastic wrap or a lid and place it in the freezer.
6. Scrape and Serve
After about an hour, use a fork to scrape the granita, creating icy flakes. Repeat this process every 30 minutes for about 2-3 hours or until the entire mixture has turned into light, fluffy ice crystals.
7. Garnish and Enjoy
Spoon the Carrot Cake Granita into serving bowls or glasses. If desired, top it with a dollop of whipped cream and some extra chopped walnuts for a delightful crunch. Serve immediately and enjoy!
Directions
Combine all of the ingredients, except for the coconut butter, in a saucepan set over medium-high heat. Whisk until the sugar has completely dissolved, about 3 minutes. Mixture should not come to a boil, or even to a simmer.
Pour mixture into a baking dish (I used an 11 x 7 inch dish). Let cool at room temperature for about 10 minutes, and then place dish in the freezer until ice crystals form around the edges, about 1 hour.
Using a fork, scrape the ice crystals on the edges towards the center of the dish. Place dish back in the freezer, and freeze an additional 1 hour.
Repeat step 3 until ice crystals have developed throughout the mixture (about 4 hours total freezing time).
Spoon granita into glasses or serving dishes, drizzle with coconut butter (if using), and serve immediately.
Nutritional Information Per Serving (without the coconut butter)
Calories: 250 calories per serving.
Fat: 8 grams of fat per serving.
Carbohydrates: 40 grams of carbohydrates per serving.
Protein: 3 grams of protein per serving.
Fiber: 4 grams of dietary fiber per serving.
Sugar: Varies depending on the amount of added sugar but typically around 25 grams of sugar per serving.
Sodium: Minimal sodium, usually less than 10 milligrams per serving.
If you’re at all familiar with the — ahem – fantastic city of Boston, you probably know about the North End. Our version of “Little Italy”, this bustling section of the city offers Boston’s best Italian cuisine. Bostonians and tourists alike have been known to brave frigid temperatures to stand in hour + lines for a seat at Giacomo’s or a spot at the counter at Mike’s Pastry. During the summer months, lines of hungry people snake down Hanover Street in both directions, making navigating the sidewalks nearly impossible.
The aforementioned restaurant Giacomo’s is easily my favorite of the North End eateries. With about 10 tables nestled into one tiny room, Giacomo’s doesn’t boast the most serene ambiance, but the food… ah, the food. Many ubiquitous Italian staples grace the menu, but I remain undyingly faithful to two sensationally special dishes: butternut squash ravioli with diced asparagus in a prosciutto mascarpone cheese cream sauce & pumpkin tortellini in a fresh sage mascarpone cheese sauce. Just conjuring up a mental image of the tender pasta, sweet & savory fillings, and silky mascarpone sauces makes my mouth water.
Although I fully enjoy these rich pasta dishes when we dine at Giacomo’s, I prefer to prepare lighter Italian cuisine when I cook at home. These stuffed shells are a basic Italian favorite, but man-oh-man are they tasty. I’ve revamped the typical recipe for stuffed shells by subbing in sautéed fresh spinach for thawed frozen spinach and 1% whipped cottage cheese for ricotta. If you haven’t yet had the pleasure of trying this type of cottage cheese, I urge you to do so ASAP. With smaller curds and a thicker consistency than regular cottage cheese, the whipped version is pretty darn similar to ricotta cheese… minus all of the unnecessary fat.
If you find yourself with a hankering for traditional Italian food, come on up/down/over for a visit to the North End. You know I’d be more than happy to join you for a big plate of ravioli or tortellini. But if you’re craving a lightened version of an Italian classic, gather together the ingredients for these stuffed shells and in 45 minutes you’ll have a delicious homemade meal without having to wait in any lines.
Heat olive oil in a large skillet over medium heat. Add garlic and saute until fragrant, about 30 seconds. Add in spinach and cooking, stirring, until wilted down. Remove from heat and set aside to cool.
Cook pasta shells until al dente, about 10 minutes (a few minutes less than called for on the package). Drain and set aside.
In a mixing bowl, combine the sauteed spinach, whipped cottage cheese, beaten egg, grated Parmesan cheese, and seasonings. Mix well to combine.
Spread 1/2 cup marinara sauce over the bottom of a baking dish.
Spoon cottage cheese mixture evenly into the cooked pasta shells; place stuffed shells side-by-side in the baking dish. Spoon the remaining 1 cup marinara sauce over the stuffed shells, and top with the shredded mozzarella cheese.
Bake for 30-40 minutes, or until the cheese is lightly browned and bubbly.
This right here, my friends, is quite possibly the most addictive peanut butter (both homemade and store-bought) that I have ever tasted. I easily consumed at least a couple of tablespoons just during the photo shoot.
I could not keep my fingers out of it.
Peanuts, coconut butter, a touch of cane sugar, and vanilla bean paste are the only ingredients you need to make this delectable concoction.
Creamy, lusciously smooth, slightly sweet, and dotted with vanilla bean specks, this peanut butter is the perfect consistency for drizzling over oatmeal or yogurt…
… and for eating straight from the jar.
Want a taste?
I’ll go ahead and answer that question for you: Yes. Yes, you do.
Let me just warn you that after you have a spoonful, it will be nearly impossible not to go back for another one.
1/4 cup coconut butter, at room temperature and well-stirred (to make at home: toss some unsweetened dried coconut flakes in the food processor and blend until liquified and smooth; measure out 1/4 cup)
2 tsp organic cane sugar
1 tsp pure vanilla bean paste (you can sub in 1 tsp pure vanilla extract)
Directions
Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes.
With the motor running, stream the coconut butter in through the feed tube and process until well-combined and smooth.
2 Tbsp adobo sauce from a can of chipotles in adobo
1 cup freshly grated monterey jack cheese
Kosher salt and freshly ground black pepper, to taste
Fresh cilantro leaves and chipotle hot sauce for serving, optional
Instructions
Heat olive oil in a heavy-bottomed saucepan set over medium-high heat. Add onions to saucepan and cook, stirring occasionally, until soft and translucent, about 3-5 minutes.
I was first introduced to cranberry ice cream on Cape Cod… ya know, the nation’s capitol for cranberry bogs.
Well, maybe not officially – but I’m pretty sure the vast majority of this country’s fresh cranberries hail from our humble little state.
Anyway. Cranberry ice cream. Have you ever had it?! I really enjoyed the tiny cup I had out in Truro, and have been waiting for fresh cranberries to grace stores’ shelves so I could make a healthier frozen yogurt version.
Though it may not be the best time for a frozen yogurt recipe, it most certainly is appropriate to post a cranberry recipe given the holiday season.
Cranberries. Greek yogurt. Sugar. Salt.
That’s all it takes to make this fuchsia-hued dessert.
Plus a little patience – always patience when it comes to homemade frozen yogurt! BUT I can tell you that the end result is well worth the wait. Every time I make a frozen dessert I prepare myself for the demise of my 5+ year old ice cream machine, and every time it mercifully proves me wrong. Keep on truckin’ little guy =).
Sweet, slightly tart, creamy, and luscious, this cranberry fro yo tastes much more decadent than it actually is.
Plus, you can’t beat that color. In a world overrun by artificial food coloring, it’s important to remember that food with gorgeous colors do actually exist in nature.
As is true with most homemade frozen yogurts, this one is best if served either straight from the ice cream machine or after a brief (1-2 hours) sojourn in the freezer. Any longer and the frozen yogurt will freeze almost rock-hard, (yes, I’ve tried the vodka trick… it makes just a tiny bit of difference), rendering it a bit tough to scoop. However, if you do end up with leftovers – as I did – simply remove the container from the freezer about half an hour before you intend to serve the frozen yogurt. I’m not a huge fan of the microwave thaw method, but it will do in a pinch if you absolutely must have cranberry frozen yogurt rightthissecond (I wouldn’t blame you if this is the case).
Name:
Cranberry Frozen Yogurt
Cuisine:
Dessert
Prep Time:
15 minutes
Cooking Time:
0 minutes (Chilling time)
Total Time:
3 hours
Servings:
6
Yield:
1 quart
Ingredients
8 oz (about 2 cups) fresh cranberries, picked over
2 Tbsp water
2 cups plain 2% fat Greek yogurt
1/2 cup cane sugar
pinch of salt
Instructions
1. Prepare the Cranberries
Start by rinsing the cranberries thoroughly if using fresh ones. If you’re using frozen cranberries, allow them to thaw for a few minutes.
2. Blend the Ingredients
In a food processor or blender, combine the cranberries, Greek yogurt, granulated sugar, vanilla extract, lemon juice, and a pinch of salt.
Blend the mixture until it becomes smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor to ensure all the ingredients are well incorporated.
3. Taste and Adjust
After blending, taste the mixture. Depending on your preference, you can adjust the sweetness by adding more sugar or tartness by adding more lemon juice.
4. Chill the Mixture
Transfer the blended mixture into a bowl and cover it with plastic wrap. Place it in the refrigerator for about 2-3 hours to chill. Chilling allows the flavors to meld and gives you a creamier texture.
5. Churn in Ice Cream Maker
Once the mixture is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning, which typically takes about 20-25 minutes. During this time, the mixture will thicken and become more like frozen yogurt.
6. Serve or Store
You can serve the Cranberry Frozen Yogurt immediately for a soft-serve consistency or transfer it to an airtight container and freeze it for a firmer texture.
If frozen for a longer period, allow it to sit at room temperature for a few minutes to soften before scooping.
7. Garnish and Enjoy
Garnish your cranberry frozen yogurt with fresh cranberries, a sprig of mint, or a drizzle of honey for an extra touch of flavor and presentation.
Enjoy your homemade Cranberry Frozen Yogurt as a refreshing dessert or snack!
Directions
Combine the cranberries and water in a small saucepan set over medium heat. Bring to a boil, reduce heat to low, and cook until the cranberries are very soft, about 10 minutes, stirring occasionally. Let mixture cool for 10 minutes. Puree mixture very well in a food processor and then pass through a fine mesh sieve set over a bowl. You should have 1/2 cup of perfectly smooth cranberry puree in the bowl. Discard solids left in the sieve. Chill cranberry puree until very cold, at least 2 hours and up to overnight.
In a large bowl, whisk together the strained cranberry puree, yogurt, sugar, and salt until well-combined and smooth.
Chill mixture in the fridge for an hour, or until very cold. Churn frozen yogurt according to ice cream manufacturer’s instructions.
Serve immediately OR transfer to a sealable glass container and place in the freezer for 1-2 hours. The consistency is best when the fro yo is served the same day/night, but if you have leftovers, just be sure to take the container out of the freezer about 1/2 hour before scooping as the fro yo will freeze pretty hard.
Nutritional Information Per Serving (about 1/2 cup)
Calories: 180 calories
Protein: 6 grams
Carbohydrates: 39 grams
Dietary Fiber: 3 grams
Sugars: 32 grams
Fat: 0.5 grams
Saturated Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 20 milligrams
Potassium: 115 milligrams
Vitamin C: 13% of the Daily Value (DV)
Calcium: 10% of DV
Iron: 1% of DV
If you’re thinking that this cranberry frozen yogurt would go beautifully well with a warm Spiced Sweet Potato Blondie, you would be 100% correct!
