Fruit Smoothie

19 03 2012

I know that there are hundreds of smoothie recipes out there and all of them are different in there own ways. This recipe is however my favorite of all time and the main reason why is because it is super easy (I have the recipe in my head) and it is really easy to change it up based on your likes or dislikes.

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You can use whole milk, 2%, skim, and probably even soy or almond milk if you like (although I have never tried it with that). You use yogurt in this recipe so you can use full fat yogurt, low fat, or Greek based on your likes. Just keep in mind that if you use a lower fat yogurt you may need to sweeten your smoothie with a bit of honey if you like things sweeter. Again this goes back to what your likes are.

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When I can get a great deal on flats of berries I buy them in season and freeze them so that I can make smoothies all year round. Same thing goes for fresh peaches, nectarines, mangoes, or any other kind of fruit for that matter.

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Just wash and prepare your fruit then spread on a cookie sheet and freeze for a couple of hours. Once the fruit is set then dump into a Ziploc bag and stick back in the freezer. Then you are able to scoop out what you need when you need it and throw it into a blender.

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Fruit Smoothie

~ 1 cup milk

~ 1 cup yogurt

~ 1 banana

~ 1 cup frozen strawberries or any other fruit

~ 1 cup frozen peaches or any other fruit

Place all the above ingredients in a blender and blend until smooth. Makes two smoothies.

* For one smoothie use 1/2 a cup of all ingredients

Click Below to Print Recipe

Fruit Smoothie

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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.





Strawberry Popsicles

28 06 2011

Now that my kids are getting a bit older and are asking for things like Popsicle I really am starting to think about how much I give them and what I give them. When I found this recipe I was so excited to be able to make Popsicle from fresh fruit where I could control the ingredients that were in them instead of store bought where who knows what is in them. You can use regular yogurt, light yogurt or even Greek yogurt for this. Not to mention you can control the sugar content based upon how sweet your fruit is and how sweet you want the Popsicle. I froze mine in Dixie cups so they were the perfect size for the kids. Run under cool water and they slip right out of the cup when you are ready to serve.

Popsicles

Strawberry Popsicles

~ 1 pint strawberries (or any berries)

~ 1/3 cup yogurt

~ 1/2 cup sugar (more or less depending on your berries and yogurt)

~ 2 Tbsp. water

~ Popsicle sticks

~ Dixie cups or Popsicle molds

1. Wash strawberries and cut stems off. Place in blender along with yogurt, sugar, and water. Blend until smooth.

2. Pour mixture into the Dixie cups or Popsicle molds

3. Place in freezer until firm and insert Popsicle sticks in the center of the Dixie cups. Continue to freeze until frozen, about 4-5 hours.

4. To serve run Dixie cups under cool water until Popsicle pulls out of the cup.

Click Below to Print Recipe

Strawberry Popsicles





Strawberry Cake

25 04 2011

I have never had strawberry cake or even thought of making a strawberry cake until I saw this recipe on Two Peas and Their Pod. As soon as I saw it I knew that I had to give this a try and it was delicious. It was like having strawberry shortcake all rolled into one. A great summer recipe I am sure your family will enjoy!

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Start off in the typical cake fashion by mixing together all the wet ingredients then mixing in the dry ingredients. Once all mixed together transfer batter to a buttered pie plate or spring form pan. Then arrange strawberry slices on top of batter and sprinkle with sugar. Bake it in the oven and when it is done you have a great strawberry cake.

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Strawberry Cake

~ 6 Tbsp. unsalted butter, at room temperature

~ 1 1/2 cups all-purpose flour

~ 1 1/2 tsp. baking powder

~ 1/2 tsp salt

~ 1 cup sugar

~ 1 egg

~ 1/2 cup buttermilk

~ 1 tsp. vanilla extract

~ 1 pound strawberries, hulled and sliced

~ 2 Tbsp. sugar for sprinkling on top of the cake.

1. Preheat oven to 350o F. Butter a 10 inch pie plate or spring form pan. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

2. Put butter and 1 cup sugar in a bowl and mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. mix until combined.

3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325o F. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.

Click Below to Print Recipe

Strawberry Cake





Strawberry Lemonade

19 04 2011

When life give you lemons you make lemonade, but when Bountiful Baskets gives you lemons and strawberries you make Strawberry Lemonade. I simple and very refreshing drink. Makes me dream of warm summer afternoons sitting out and enjoying a the day.

Start off by juicing 6 lemons and add the juice to a 2 quart pitcher.

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Next place strawberries and 2 cups of water in a blender. I cut off the tops but you can leave them on.

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Blend until smooth and then add to the pitcher. Next add 1/2 cup sugar and 2 cups water to a small saucepan and heat until it dissolves. Let it cool and add it to the pitcher. Fill the rest of the 2 quart pitcher with water and stir well. You may need to adjust the sugar depending on how sweet your strawberries are and you liking.

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Sit back and relax and enjoy a refreshing summer time treat.

Strawberry Lemonade

~ 6 lemons, juiced

~ 1 pint strawberries

~ 2 cups water

~ 1/2 cup sugar

~ 2 cups water

1. Juice the lemons and add juice to a 2 quart pitcher. Place strawberries and 2 cups water in a blender. Blend until smooth. Add to pitcher.

2. Add 1/2 cup sugar and 2 cups water to a small saucepan and heat until it dissolves. Let cool and add to pitcher. Fill the rest of the 2 quart pitcher with water and stir well.

Click Below to Print Recipe

Strawberry Lemonade





Lemon Ricotta Pound Cake with Berries

14 03 2011

After getting a basket of strawberries and 2 containers of blueberries I was looking for something to make with them. I found this Lemon Ricotta Pound Cake which sounded amazing and reminded me a lot like strawberry shortcake but with a little more flair.  It was simple to make and reminded me of summer.  A great way to celebrate the warmer weather.

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Lemon Ricotta Pound Cake with Berries

~ 1 1/2 cups flour

~ 2 1/1 tsp. baking powder

~ 1 tsp. salt

~ 3/4 cup unsalted butter at room temperature

~ 1 1/2 cups ricotta cheese

~ 1 1/2 cups granulated sugar

~ 3 large eggs

~ 1 tsp. vanilla extract

~ 2 lemons zested

~ mixed berries, fresh or frozen

~ whipped cream

1. Preheat oven to 350o F. Grease a loaf pan with butter or non stick spray. In medium bowl combine the flour, baking powder, and salt. Whisk to combine

2. Using either an electric mixer or hand mixer, cream together the butter, ricotta cheese, and sugar until light and fluffy. About 3 minutes. Add eggs one at a time. Add the vanilla and lemon zest and mix until combined.

3. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared loaf pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

4. Meanwhile, place the mixed berries in a small bowl with 1 Tbsp. sugar. Stir well and set aside until serving time.

5. To serve, slice the pound cake and serve with a spoonful of mixed berries. Top with whipped cream, if desired.

Click Below to Print Recipe

Lemon Ricotta Pound Cake with Berries








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