Tag Archives: yogurt

Yogurt Buttons

24 Jul

Yogurt buttons are a cool and refreshing treat during the hot summer months. I like this recipe because it is versatile, quick, and easy.

photo2 (4)

Ingredients

1 cup Plain Greek Yogurt

1/2 cup Fresh Fruit (I used mango)

1 tablespoon Fresh Lime Juice

Method

1. Puree yogurt, fruit, and lime juice using a blender, food processor, or an immersion blender.

photo1 (15)

2. Pour mixture in to a ziplock bag and cut off the corner. The yogurt mixture will begin to pour out once you cut the corner, have your cookie sheet ready.

photo4 (2)

3. Squeeze quarter sized dots on to a baking sheet lined with parchment or wax paper.

photo5 (2)

4. Freeze until ready to eat.

photo6

Other Considerations

  • Use any fruit you like
  • For more fruit flavor use 3/4 cups of fruit
  • For more sweetness use orange juice instead of lime juice
Advertisements

Breakfast

17 May

I eat this 6 days a week. It is quick and easy to prepare in the morning and it has everything my body needs: carbohydrate, protein, fat, fiber, and dairy.

20130514-222347.jpg

1 to 1-1/2 cup berries (the fruit I use depends on the season)
1/2 cup Nonfat plain greek yogurt
1/2 cup Kashi GOLean cereal
1/4 cup homemade granola (recipe below)
Top it off with nonfat milk ~ 1/4 cup

Granola Recipe

Yield: About 8 cups.

3 cups old-fashioned rolled oats

1 1/2 cups raw pistachios, hulled

1 cup raw pumpkin seeds, hulled

1 cup coconut chips

1/2 cup pure maple syrup

1/3 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

Method

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Let granola cool and store in an air tight container.

Recipe has been adapted from one featured in the NY Times