Saturday, June 30, 2012

strawberry-blueberry coconut popsicles

this tasty popsicle recipe is super easy and very healthy too!

makes about 12 popsicles

1 cup fresh strawberries, washed and hulled
1 cup fresh blueberries
1 can coconut milk
1 cup apple juice
1/2 cup honey

5 oz Dixie cups
wooden popsicle sticks

1. Add strawberries, blueberries, coconut milk, apple juice and honey to a blender and puree until smooth. Pour mixture into cups, filling 2/3 of the way. Place in the freezer for 30 minutes.
2. Insert sticks and continue to freeze until the popsicles are completely frozen, about 6 hours.

when you are ready to enjoy, cut or tear the Dixie cups off the popsicles.

I am pretty sure that this recipe would be equally good substituting raspberries or blackberries for either of the other fruits.

strawberry shortcake popsicles

these yummy layered treats are fun to make and eat with the kids (or by yourself)

makes 12 popsicles

2 cups fresh strawberries, washed and hulled
1/2 cup crushed Nilla wafers
2 cups plain whole milk yogurt
1/3 cup honey (more if desired)
12 5 oz Dixie cups
12 wooden popsicle sticks

1. In a medium bowl, combine the crushed Nilla wafers, yogurt, and honey. Fill each Dixie cup with 2 Tbsp of the yogurt mixture. Set in the freezer to chill for 30 minutes.
2. In a blender or food processor, puree the berries. Add a little honey if the berries are not sweet enough. Divide among the 12 cups and freeze for another 30 minutes.
3. Divide the remaining yogurt mixture among the cups, add a popsicle stick to each one, and chill completely (several hours).
To serve, just cut or tear the cup off.

Thursday, June 28, 2012

Strawberry salad with candied almonds and strawberry balsamic vinaigrette

As you can tell from the title, this salad is mouthwatering.  Local strawberries really make this combination so perfect! The recipe calls for goat cheese. I really really want to be a fan of the stuff because there are so many delicious recipes that use it. I am still working on it. If you are in the same boat just substitute goat cheese for another kind.

(amounts aren't exact, just use what you think is right for how many servings you need)
mixed greens
chevre (goat cheese)
strawberries, sliced
strawberry balsamic vinaigrette (recipe follows)
candied almonds (recipe follows)

arrange desired amounts of each ingredient on separate plates or toss in a large bowl.

Strawberry Balsamic Vinaigrette (makes about 1/2 cup)
5 large strawberries
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp maple syrup or honey
1/4 tsp salt
1 Tbsp freshly squeezed lemon juice
-combine all ingredients in a blender or food processor

Candied Almonds
3 Tbsp brown sugar
1 Tbsp water
1/4 cup sliced almonds
-sprinkle brown sugar in a skillet set over medium heat. As it heats up add the water to help in dissolve. When the water boils off you will notice that the bubbles will start to thicken and turn darker. When the mixture turns thick add in the almonds. Toss to coat and allow to cool.

Friday, June 15, 2012

mint and melon salad

This may be the easiest recipe you will ever make.
It requires only a few ingredients and is delicious and refreshing; a perfect summer salad
serves 6-8

1 small cantaloupe
1 small honeydew
juice of 1 lime
handful of mint leaves, cut into slivers

1. Cut the melons in half, remove seeds and make melon balls with a melon baller (or you can cut into bite sized chunks if you don't have one). Place melon in bowl and refrigerate until cold and ready to serve.
2. Drizzle with the lime juice and toss to evenly coat. Sprinkle with mint and toss lightly.