− Sweet Crepes. <div class="greet_block wpgb_cornered"><div class="greet_text"><div class="greet_image"><a href=" rel="nofollow"><img src=" alt="WP Greet Box icon"/></a></div>Hello there! If you are new here, you might want to <a href=" rel="nofollow"><strong>subscribe to the RSS feed</strong></a> for updates on this topic. <div style="clear:both"></div></div></div> After picking fresh raspberries and strawberries the other day, I was looking for a nice dessert to use them in for company. I decided on crepes, always a crowd pleaser, and pretty easy to make. SWEET CREPES (Joy of Cooking) Ingredients: 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup lukewarm water 2 large eggs 2 tablespoons butter, melted 1 1/2 tablespoons sugar 1 pinch salt Directions: Combine all ingredients in a blender or food processor, process until smooth.
To Cook Crepes: Vegan Banana Coconut Ice Cream. Ice Cream, Gelato, Frozen Yogurt + Sorbet – Oh My! May28 Ahhh, the unofficial start of summer is finally here! After months of above average high temperatures and global warming we can all sit back and rest easy. Time for less clothing, more barbecuing, and all things chilled and refreshing. To get you started here are 47 types of ice creams, gelatos, frozen yogurts, and sorbets. (I know, I’m sort of impressed too.) You can check out last summer’s ice cream roundups here and here if you’d like to add some more fuel for the fire. Click on the image to be taken to the recipe source. All photos and recipes copyright of their respective source unless otherwise noted. 7 Comments on “Ice Cream, Gelato, Frozen Yogurt + Sorbet – Oh My!” Leave a Comment. French Press: nutella {fudge pops} Creamy Chocolate Banana Frozen Yogurt. Roasted Rhubarb and Lemon Frozen Yogurt with Ginger and Pistachios | SnailsView.
Food Photography & Styling Workshop I returned from my (amazing, yet extended) road trip just in time to teach another Food Photography and Styling Workshop at Galerie Jenner. Lots of food to photograph (and eat!) , everyone left with full bellies and memory cards, what a fun day! I want to thank Jeremiah for sharing his gallery space (and snapping these shots of us!) And all the wonderful students who attended. Road Trip! [Chorus:] I’ve been everywhere, man. 36 days, 7466 miles, 162 cups of coffee, 373 gallons of gas, 2 oil changes, 13 states (some twice), 68 hotel rooms, 1 fleabag motel, 64 free breakfasts, 3 doggy baths, dodged a few tornadoes, a 2 day dirt storm through Texas followed by snow, 2 packs of allergy pills, towed once, celebrated St.
Those of you who didn’t read my last post, (oh, so long ago….) Like this: Like Loading... Lime in the Coconut Yogurt Pops - Shrinking Kitchen : Shrinking Kitchen. So I kind of need a vacation. Desperately. Unfortunately, basking on the beach on a tropical isle is just not in the cards right now. So, in the meantime, I whipped up a batch of these lovely tropical treats to tide me over. Light and tangy, these yogurt pops are a perfect escape. Lime and coconut just go SO well together. Excuse me while I go lounge by the kiddie pool.
Lime in the Coconut Yogurt Pops Gather 1 can light coconut milk 1 cup fat free greek yogurt 1/4 cup fresh squeezed lime juice zest of 1 lime 1/3 cup honey Step by Step Blend all ingredients in a blender. Nutrition WW PP 5; Calories 172; Total Fat 12.1g; Saturated Fat 10.7g; Trans Fat 0.0g; Cholesterol 1mg; Sodium 19mg; Total Carbohydrates 15.7g; Dietary Fiber 1.2g; Sugars 14.4g; Protein 2.9g Copyright Sisterhood of the Shrinking Jeans LLC Tags: coconut, featured, honey, lime, popsicles, tropical, yogurt Category: Desserts. Chocolate-Cherry Ice Dream. Warmer weather has arrived, bringing with it my craving for ice cream, which seems to go into remission over the winter but comes back with a vengeance when the temp goes over 80. I don’t own an ice cream maker, and I when I get near the vegan ice cream section of the grocery store, I look the other way, so when the craving for a decadent frozen treat hits, I have only one recourse: Pull out the frozen fruit and get to blending!
My daughter E says I’ve become “too weird” lately because I’ve been putting greens into my frozen desserts. I like the idea of getting a little extra nutrition in my daily dose of decadence, but I leave the spinach out when E’s partaking because she says she doesn’t believe in blended vegetables. (My rejoinder, “I don’t believe in the Easter Bunny, but you still get a basket of candy every year,” doesn’t impress her.) Honestly, if she would just give it a try, she would never notice the spinach in this chocolate-cherry treat. Ingredients Instructions Notes. Aunt Maria's Almond Parfait. Almond parfait is my favourite semifreddo. I love the crunch of the almond that contrasts with the otherwise soft ice cream like texture! It is a traditional Sicilian dessert, very popular in the area of Trapani, the city where my mum was born. I have already shared a recipe for almond parfait when I first started blogging, but the following version is my Aunt Maria’s recipe and is slightly different to the recipe I used to make before and it is perfect for all the people who are uneasy about eating raw eggs.
Serve it with the warm chocolate sauce and you will be in heaven! Enjoy! For the almond parfait Ingredients: 150 gms – 5.25 oz. sugar 300 ml – 10.5 oz. cream to whip with 2 tbsp icing sugar 5 egg yolks 125 ml – ½ cup water 120 gms – ½ cup toasted almonds, minced For the warm chocolate sauce Ingredients: 250 ml – 1 cup heavy cream 10 ml – ½ tbsp milk 200 gms – 7 oz. dark chocolate, chopped Put the water and sugar in a pot. Whip the cream with the icing sugar. Mince the toasted almonds. Curry Cashew Ice Cream | The Incuisition.