By Saturday evening, the graduates had graduated and our weekend events had come to a happy close. Sunday was ours to with what we wished. A hike in the local state park? A picnic with the doggies? Reading and relaxing in the back yard while sunning our legs? Uh, no. Mother Nature had other ideas. Rain. Wind. Grey skies. It’s June but it looks more like March around here.
So what’s a family to do?
Tori and I decided to dust off some of our favorite kitchen toys and give them a workout.
Our cute little local strawberry patch is open for business. I bought three pints and made some of David Lebovitz’s Strawberry Frozen Yogurt. This recipe is ridiculously easy and tastes ridiculously good. The key is to start with strawberries that are full of flavor and use a good quality Greek yogurt. I used a 2% instead of whole milk. David likes using whole for a richer flavor and creamier texture, but I think it’s just as good with 2%, and it has less fat and calories. I have never tried 0%, but I think it might make the frozen yogurt too crumbly.
Strawberry Frozen Yogurt
From David Lebovitz
About 1 quart (1l)
French yogurt is astoundingly good and I suggest you use a good-quality, whole milk or Greek-style yogurt for best results.
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
optional: 2 teaspoons vodka or kirsch
1 cup (240g) plain whole milk yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Isn’t that simple? And it tastes wonderful. Trust me. You will love it.
I “like” David on Facebook and boy am I glad. He is constantly posting great links to food related blog posts and French news items. In fact, I found out about the Dominique Strauss-Kahn scandal and that Carla Bruni, First Lady of France, is pregnant from David. He is a wealth of my kind of important information.
Recently, he posted a link to a one ingredient recipe for banana ice cream on.
That is not a typo. ONE ingredient.
As soon as I told Tori about it, her eyes lit up, she grabbed my iPad out of my hands and started peeling bananas.
• Peel your bananas first (Tori used two large bananas and it was enough for the three of us).
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate (Don’t freeze them too long or they will be too hard to blend)
• Blend, blend, blend – scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!
Please visit the the kitchn website to see the beautiful slide show detailing the step-by-step instructions.
The results: It was tasty, creamy and refreshing, but our bananas lacked flavor. Riper bananas will give the ice cream much more sweetness. Ours were also very big, which makes me think they may have contained less natural sugar.
|One-ingredient Ice Cream and Strawberry Frozen Yogurt taste great together.|
I enjoyed mine plain, while Tori jazzed hers up with a big scoop of natural creamy peanut butter and mini dark chocolate chips. Bill drizzled chocolate syrup on his.
While we savored our frozen treats, we brainstormed other ways to serve the banana ice cream:
*Honey and toasted almond slivers
*Shredded coconut and small pineapple chunks
*Chocolate syrup, roasted chopped peanuts with a touch of whipped cream and a maraschino cherry
*Raisins and a splash of rum
*Pureed fresh strawberries and a few slices of strawberry for garnish
*Fresh sliced mango with minced candied ginger pieces
*Maple syrup and walnut pieces
*Caramel sauce, pecans and a pinch of fleur de sel
What would you add to the list?
Both recipes are fun to make and much healthier and lower in calories and fat than traditional ice creams. And the One-ingredient Ice Cream is vegan.