Raspberry Cream Greek Yogurt Pops

These raspberry cream greek yogurt pops are so easy to make. With just 4 ingredients you’ll have these whipped up in no time! Plus, they’re healthy and delicious!

Author: littlespicejar.com

Total Time: 4 hours, 5 minutes

Yield: 10 big popsicles or 20 mini pops

Ingredients

♦12 oz fresh or frozen raspberries

♦1/4 cup + 2 tablespoons granulated sugar

♦2 1/4 cups vanilla greek yogurt (any fat content, 0%,1%, or 2%)

♦1/4 cup heavy cream (half and half works too)

Instructions

✖In a medium bowl, combine the raspberries with 2 tablespoons of sugar and let sit for 5 minutes. In the meantime, prepare the yogurt mix. Combine the 1/4 cup sugar, vanilla yogurt, and heavy cream in a large bowl. Whisk the mixture until all the sugar dissolves completely. 

✖Using a fork, mash the raspberries until they break down. Add the raspberries to the yogurt mixture. Using a spatula just fold the raspberries in for a marbled effect. This will provide both sweet and tart bites. Alternately, you can combine the raspberries with yogurt until an even color forms. This will result in an even flavor distribution.

✖Pour the mixture into the ice pop molds. Cover molds and insert popsicle sticks. Freeze for at least 4 hours or overnight. Remove from molds and serve immediately.

Wok Seared Cashews with Ginger, Scallions and Sesame

Wok-seared cashews with ginger, sesame and scallions. A fast, healthy and delicious snack! A fragrant warm appetizer, to get your juices flowing!

Author: feastingathome.com

Prep time: 10 mins 

Cook time: 10 mins 

Total time: 20 mins 

Yield: serves 4-6

Ingredients

♦2 Cups Raw Cashews (or peanuts)

♦1 T peanut oil

♦2 T finely minced ginger

♦2 T minced garlic - 5-6 cloves

♦¾ tsp kosher salt

♦8 dry red Thai chilies or chili flakes to taste

♦1 tsp soy sauce

♦½ tsp sugar

♦2 scallions -thinly sliced at a diagonal

♦1 T toasted sesame seeds

Instructions:

►Heat a wok over medium heat. 

►Add cashews and toast, stirring constantly for 5 minutes, turning heat down if necessary, until all sides are toasted, careful to not burn. 

►A little char is good, but do not burn. 

►Add peanut oil, turn heat up a bit, add ginger and garlic  and  sauté constantly 1-2 more minutes, until garlic and ginger are fragrant and just golden. 

►Add chilies, soy sauce and a generous three finger pinch of sugar and salt. 

►When sugar and salt dissolve, remove from heat, toss with toasted sesame seeds and scallions, adding some more salt if you like. 

►Serve warm.

Toasted Coconut and Brown Sugar Sorbet With Cardamom

A creamy coconut milk-based sorbet with toasted coconut pieces and warm spicy cardamom.

Author: ediblevegetable.com

Serves: 10 (2 scoops each)

Ingredients

♦5 cups thick coconut milk

♦1 cup water

♦2 cups brown sugar

♦¾ cup unsweetened coconut flakes, toasted

♦½ tsp cardamom

♦optional: 3 strands saffron

♦optional: toasted salted pistachios for topping

Directions

►Prepare your ice-cream maker in advance. If it needs to be frozen a day in advance, make sure it's ready for when you make the sorbet batter.

►Place the coconut milk and water (and saffron) in a large pot over medium heat. Whisk together well so that the coconut milk is completely combined (it sometimes separates in the can). Stir regularly as the liquid warms to make sure you don't scorch it.

►After the liquid is warm, add in the sugar and cardamom. Continue to whisk the liquid as the sugar dissolves.

►When the sugar is completely dissolved in the liquid, add in the toasted coconut pieces.

►Place the sorbet batter in the refrigerator and allow it to chill completely, at least three to four hours, or overnight.

►When the batter is completely chilled, set up your ice cream maker according to its instructions.

►Turn on the ice cream maker and allow it to begin mixing.Pour in the sorbet batter slowly. Allow the ice cream maker to mix for 20 - 30 minutes, depending on the consistency of the sorbet.

►At the end of 30 minutes, if the sorbet is still slushy, place it in a shallow lidded dish and place in the freezer until solid, about two to three hours more.

►Serve scooped in bowls with the pistachios sprinkled on top.

Notes

If your coconut is raw, simply spread it on a baking sheet and toast it at 350 degrees in the oven until somewhat golden brown (10-12 minutes).

My ice cream maker is the Kitchen Aid brand freezable bowl that attaches to a stand mixer. It brings ice creams and sorbets to a soft-serve consistency, but never much harder, so I usually freeze my ice creams and sorbets further in the freezer, per the recommendation in the instructions for that bowl. I imagine that the process is simpler for the old-fashioned ice cream makers with salt and ice, since you can keep them cold and mixing for much longer than 30 minutes.

After the sorbet has been in the freezer for a while, it will get very hard. To serve it at perfect consistency, place the sorbet in its storage dish in the microwave for about 30 - 45 seconds. This should not melt the sorbet at all, but make it very workable with a good ice cream scoop. Make sure you use a good ice cream scoop with a release lever for the perfect looking scoops when you serve it.

Nutrition information

Serving size: 2 scoops Calories: 335 Fat: 20.5g - 32% Saturated fat: 18.6g - 93% Trans fat: 0g Carbohydrates: 33.1g - 11% Sugar: 31.3g Sodium: 48 mg - 2% Fiber: .8g - 3% Protein: 1.9g Cholesterol: 0mg

Single-Serve Strawberry Cheesecake Sandwich

This healthier version of strawberry cheesecake only has 4 ingredients and is perfect for those who find themselves tempted.

Author: blog.anytimefitness.com

Serves: 1

Time: 5 minutes

Ingredients

♦2 graham crackers

♦¼ cup plain Greek yogurt

♦2 Tablespoons Cool Whip Lite

♦1 large strawberry

Directions

►In a small bowl, mix together Greek yogurt and Cool Whip Lite.

►Next, break 2 graham crackers in half and spread a layer of filling on all 4 pieces of graham cracker.

►Slice a strawberry and place a few slices on 2 pieces of graham cracker.

►Complete your sandwich by placing the other 2 pieces of graham cracker on top of the strawberries. Enjoy!

Nutrition Facts: 190 calories | 30g carbs | 4g Fat | 8g Protein | 12g Sugar

Strawberry Cucumber Salad Cups

Strawberry Cucumber Salad Cups - a delicious, fresh salad served in small portion won ton cup. Easy, healthy appetizer or family snack!

Author: somethewiser.danoah.com

Ingredients

•1 pound fresh strawberries, hulled and diced

•2 teaspoons balsamic vinegar

•1 teaspoon sugar

•2 tablespoons fresh basil, thinly sliced

•1 English cucumber, peeled and diced

•1 teaspoon freshly squeezed lemon juice

•1/4 teaspoon salt

•1/4 teaspoon freshly ground pepper

•24 (2 inch) won ton wrappers

Directions

►In a medium bowl, combine the first four ingredients and refrigerate for 1 hour. 

►Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 24 cup mini muffin tin. Place the wonton wrappers carefully into each cup of the muffin tin, shaping them gently into cups. Be sure to press back the edges and leave an opening for the filling. Bake for approximately 10 to 12 minutes, or until crispy and lightly golden. Cool and set aside. 

►Combine the remaining ingredients and toss gently with the strawberry mixture. Place a heaping spoonful of the salad into each won ton cup. Serve immediately. 

Note: The won ton cups maintain their crispiness for quite a while, even with the salad mixture. However, you do not want to place the salad in the cups too far in advance of serving them.