Sometimes you just have to think of desserts and sometimes you have to have some simple ones available just in case.
That’s the case with Strawberry Frozen Yogurt. Strawberries are great in providing a lot of Vitamin C, potassium, folic acid, fiber and a lot of beta carotene and even some lutein.
The original recipe calls for agave nectar as the sweetener used with strawberries and yogurt, but you might want to substitute honey instead. Or use a simple syrup. Or if you’re daring, maybe maple syrup for yet another taste.
Strawberry Frozen Yogurt
3 Cups chopped Straw berries
1 1/3 Cups low-fat plain yogurt
¼ Cup agave nectar or some other sweetener.
Put them all in a food processor until smooth. Put into a container (9X13” works great) and refreeze, stirring every hour until it’s firm around the edges, around four hours. Just before serving, put back into the food processor and process until smooth again.
That’s it! Serve pretty glass dishes, perhaps with a sprig of mint on top.
If you have blueberries instead, use 3 Cups of fruit, 2 Cups yogurt, ½ Cup sugar and add ¼ teaspoon of vanilla extract, omitting the agave. Follow the same freezing and processing procedures.
Blueberries will add fiber, manganese and antioxidants along with all that blue beauty of the fruit.
Even quicker, easier, and full of Vitamin C and beta carotene are Sweet Oranges. Couldn’t be simpler, yet elegant and different.
Sweet Oranges
4 navel oranges, peeled
2 Tablespoon confectioners’ sugar
Cinnamon
Simply slice the peeled oranges in half, dust with cinnamon and sugar and serve.
How easy is that?
For all my friends in Georgia the Peach State, why not try Peach Soup and take advantage of those lush, furry and sweet peaches that grow so well there. It’s called the Peach State for good reason, and the Georgians are quite proud of it as they should be. It’s been recognized that Georgia-grown peaches for some reason are really superior to all others not only in flavor but in texture and appearances, to say nothing of all those nutrients packed in. Peaches are also the state fruit of Georgia, and they’re even featured on the Georgia state quarters. I like peanuts as well, but Peach State sounds so much better than Goober State, though that is still the official crop of the state.
Peach Soup
1 Lb. Peaches, pitted and halved (about 2 cups, either fresh or frozen)
2 Cups yogurt
1 Tablespoon honey
1 Tablespoon lemon juice.
Combine in a blender until smooth. Serve in soup bowls, with perhaps a few blueberries sprinkled on top, or a sprig of mint.
