Berry Yogurt Popsicles
c/o Skinny Taste
For the purple:
- 1 cup blueberries
- 1/2 cup blackberries
- 6 oz fat free blueberry yogurt
- 1 cup crushed ice
- 14 oz fat free vanilla yogurt
- 2 tbsp agave or sugar
- 1 cup crushed ice
- 3/4 cup raspberries
- 3/4 cup strawberries
- 6 oz fat free strawberry yogurt
- 1 cup crushed ice
Blend each color smoothie separately in a blender and set aside.
Pour the first color into the popsicle mold
1/3rd of the way and freeze for 30 minutes. Remove from the freezer and insert the sticks, then freeze one hour.Add the white yogurt into each popsicle mold
1/3 of the way and freeze an additional hour. Add the purple smoothie and fill it to the top of the mold and freeze until ready to eat. Summer Risotto
c/o Stephanie Cooks
1/2 pint grape tomatoes, sliced in half (about 1 cup)
1 zucchini, sliced in coins and cut in half
Olive oil
Salt/garlic powder
1 tsp. olive oil
1 tsp. minced dried onions
1 cup arborio rice
4 cups broth (chicken or vegetable)
1 cup pecorino romano cheese, freshly shaved
Salt/pepper
Directions
1- Preheat the oven to 350. In a small dish toss the tomatoes and zucchini together. Drizzle olive oil over the mixture, season with salt and garlic powder. Bake for 45 minutes or so.
2- Meanwhile, bring the broth to a boil and lower the heat to a simmer.
3- In a large skillet, heat the 1 tsp olive oil and add the onion. Once it's hot, add the rice and stir well. Once it begins to lightly toast, add 1 cup of broth and lower the heat to medium/low. Allow the rice to absorb the broth. Once it's absorbed, add another cup. Continue until all broth is added.
4- When the last cup of broth is cooking with the rice, remove the veggies from the oven and stir into the rice mixture. Add the cheese, stirring well. Season with salt and pepper.
5- Allow to continue cooking until most of the liquid is absorbed. Serve hot.
French Apple Dessert Square
c/o Annie Bakes
1 cup Bisquick or Jiffy mix
1/2 cup packed brown sugar
1/4 cup butter or margarine
Fruit Mixture:
6 cups sliced, peeled, tart apples
2 teaspoons ground cinnamon
1 cup Jiffy or Bisquick mix
1 cup sugar
1 cup milk
2 tablespoons butter margarine, melted
4 eggs, beaten
Directions
Preheat oven to 350 degrees. Lightly spray a 13 x 9 pan with cooking spray. In medium bowl, mix 1 cup pancake mix and the brown sugar. Cut in 1/4 cup butter, using a pastry blender, until crumbly; set aside. In a large bowl, mix apples and cinnamon; spoon into pan. IN a medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel. Bake for 45-55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes before cutting squares. Store in refrigerator.
