Fruit Dip

7 07 2011

One of my favorite ways to eat apples is dipping it in this amazing fruit dip. Cream cheese mixed with marshmallow fluff, what could be better. It is great on any fruit! Strawberries that aren’t quite ripe and sweet, apples, cantaloupe, bananas, grapes, pineapple, any fruit your heart desires.


Fruit Dip

~ 1 jar of Marshmallow cream

~ 1 (8 oz.) pkg. cream cheese

~ Sliced fruit

Soften cream cheese and then mix with marshmallow cream. Enjoy with sliced fruit.

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Blackberry Cake

23 06 2011

I don’t know how I planned my trip to my parents house at the perfect time to enjoy home grown blackberries off the vine, but I managed to time it perfectly. The window for ripe blackberries is only a few weeks and that is when they are the best. The kids and I ate tons off the vine as well as enjoyed some great blackberry recipes. One of which is this blackberry cake. A great dessert, especially with a scoop of vanilla ice cream!

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Blackberry Cake

~ 1/2 cup butter

~ 1 cup sugar plus 1 Tbsp.

~ 1 cup flour

~ 1 tsp. baking powder

~ 2 eggs

~ 1/4 tsp. almond extract

~ 1/2 tsp. vanilla extract

~ 1 tsp. blackberry jam

~ 1 cup fresh or frozen sugar-free blackberries

1. Preheat oven to 350o F. Butter and flour a 9 inch spring form pan and set aside.

2. In a medium bowl combine butter and 1 cup sugar. Cream together until well blended and fluffy. In a separate bowl, sift together flour and baking powder.

3. Add dry ingredients to butter mixture. Add eggs, extracts and jam and mix until well blended. The batter should be stiff.

4. Scrap batter into the prepared cake pan and spread the top smooth. Scatter berries evenly over the batter and sprinkle the fruit with 1 Tbsp. sugar.

5. Bake on center rack of oven for 55-60 minutes or until cake begins to pull away from rim of pan. Run a thin-bladed knife between cake and rim. Allow cake to cool for 10 minutes before removing from pan. Serve with a scoop of ice cream or a dollop of whipped cream.

Click Below to Print Recipe

Blackberry Cake





Purple Cow Frozen Yogurt

8 06 2011

So I am sure I have stated this before but my husband is obsessed with ice cream or almost any variation of it. Ever since we got our ice cream maker he has been making ice cream at least once a week and then topping it with all kinds of goodies. Now I am a bit jealous because he can eat all the ice cream he wants and not even gain a pound and maybe even lose a pound. Me however can gain a pound just by looking at the ice cream much less eating it. But when you make it at home and you can control the ingredients you can get a healthier version of ice cream. For example this recipe is frozen yogurt and uses Greek yogurt which is not bad for you in moderation. On top of that using fresh blackberries gives it so much flavor and you even get a bit of chocolate in this recipe. Enjoy!

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Purple Cow Frozen Yogurt

~ 3 cups Greek yogurt

~ 1 tsp. vanilla extract

~ 2/3 cup plus 1 Tbsp. sugar, separated

~ 2 cups blackberries

~ 3 oz. semi-sweet chocolate, chopped

~ 1 oz. white chocolate, chopped

1. Combine yogurt, 2/3 cup sugar and vanilla in a large bowl, preferably one with a pour spout. Refrigerate for 1 hour. Meanwhile, puree blackberries in a blender or a food processor. Strain the blackberries using a fine mesh strainer, then stir in the remaining tablespoon of sugar. Refrigerate for 1 hour.

2. Add blackberry puree to the yogurt mixture and stir until combined. Freeze in an ice cream maker according to the manufacturer’s directions. To add the chocolate you can add it once the yogurt is about half way done freezing so that they don’t all fall to the bottom or you can mix in after the frozen yogurt is done freezing. Place in an airtight container and freeze until firm.

Click Below to Print Recipe

Purple Cow Frozen Yogurt








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