Yummy Sugar Free Tart Frozen Yogurt

I fell in love with tart frozen yogurt many years ago when I had my first bite of tart gelato in Italy.  This is not exactly gelato, but it is extremely tasty.  Since I'm watching my sugar intake I took a recipe I found online and modified it.  The following recipe is the original, and includes my modifications just in case you prefer not to use sugar substitute.

Tangy and creamy Tart Frozen Yogurt 

Ingredients

•    8 ounces (1 cup) 2% plain greek yogurt

•    8 ounces (1 cup) nonfat vanilla greek yogurt

•    5 3/8 ounces (5/8 cup) lowfat buttermilk

•    4 1/8 ounces (1/2 cup) heavy cream

•    2 5/8 ounces (3/8 cup) granulated sugar

•    1 tablespoon vodka

•    1/2 teaspoon vanilla extract

•    pinch of salt

Instructions

1. Combine all ingredients in a large bowl and stir together until smooth. Cover and refrigerate for 30 minutes.*

2. Churn in an ice-cream maker according to manufacturer's instructions. Once done churning, transfer to an airtight container with a layer of plastic wrap placed directly on top of the frozen yogurt, under the lid of the container.

Take frozen yogurt out of freezer 10-20 minutes before serving, allowing it to soften at room temperature until scoopable. Makes about 1 quart

My modifications:

*I added 1 tsp vanilla to 16 oz plain whole milk yogurt.  Beware of "low fat" yogurt if your concern in sugar, as the low fat varieties that are flavored have more carbohydrates.

*buttermilk was made from adding 1 T lemon juice to milk and allowed to stand for 5 minutes.

*sugar was substituted with same amount of combo (erythritol, stevia, splenda).  I need to 
mention that, if I were strictly using stevia or Splenda, I would reduce the amount as I find it quite a lot sweeter in amounts equal to sugar.  Erythritol is my favorite:  more closely resembles sugar and about 70% as sweet as sugar.  Hard to find in stores, but you can get it on amazon.  Link here.

(for the 2nd batch I bought some at the grocery store!)

Why vodka?  At first, I thought it was to help keep the frozen yogurt a bit softer.

I am not convinced it matters.

Sugar substitute added.

This is a Cuisinart ice cream maker.  I have had the base in the freezer for several hours 

prior to adding the ice cream ingredients.

The ice cream maker ran for 20 minutes...

After it finished blending I put the frozen yogurt (still in the blending base) back in the freezer for an hour before serving.

Here is my first batch!  Yum!

I served it with slices of a fresh peach.

In the second batch I mashed about 1/4 cup fresh blackberries and used the zest of a Meyer lemon and about 2 tablespoon of the juice, added right at the end of the blending.

This, too, is absolutely delicious.  It still has that tart yogurt taste, but the fruit and zest 

give it a little "zing"!

Fresh Fruit Crisp

I have come to love a fresh fruit crisp for dessert on the weekends.  There's cobbler, with a crust, and then there is crisp with an oatmeal topping, which is crispy and delicious.  I used a deep dish pie pan, and kinda eye balled it on the amount of fruit to cut up.  So, say about 3 cups of strawberries (more), raspberries and blueberries.  Set aside.  I used a baking spray in the pan first.

The crisp consists of 3 cups of oatmeal, 1 cup of flour, 2t salt, 2 cups of brown sugar, 1t baking soda, 1 cup melted butter (2 sticks).  Mix altogether, and then scoop about 1/4 of it into the bottom of the pie pan.  Then spoon the fruit over that.  Top with the remaining crisp topping.

Bake at 350 degrees for about 45 minutes, or until the fruit bubbles

Cooked and out of the oven

I served it with Trader Joes Vanilla Ice Cream!  It will be excellent for breakfast in the morning, with a good cup of coffee!

Brownie Oreo Chocolate Dessert

Recipe:
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.  Note:  I made a double recipe and topped it with more oreos, but I really, should have just had the top layer be batter.  But, I do think this looks more festive!  Recipe from my niece's blog http://www.southernatheart.com/2011/07/cookies-n-cream-oreo-fudge-brownies.html

Chocolate Bundt Cake

1 package of Devil's Food cake mix

1 (3.9 oz) package of Instant Chocolate Jello

1 C Wesson oil

4 eggs

1/2 C hot water

1 C sour cream

1 t vanilla extract

1 C chocolate chips - you can use semi-sweet, I used milk chocolate

Powdered Sugar

Bundt Cake Pan (think of the movie "My Big Fat Greek Wedding)

Mix everything together and add chocolate chips at the end.  Grease the Bundt pan well.  I use Pam spray for baking, or if you can find it "Bakers Joy" is a great one!  Add the chocolate deliciousness to the pan, pouring it in as evenly as you can around the pan.

Bake at 350 for one hour, let is sit in pan for 45 minutes and then turn it onto a plate.  Using a wire strainer, sprinkle powdered sugar over the top.  Serve with vanilla ice cream and a good cup of coffee

B U N D T   H I S T O R Y

This Pillsbury Bake Off winner is generally credited for putting the bundt cake on the American culinary map.
"Did you know that until Ella Helfrich's recipe for her tunnel of fudge cake won second place the Pillsbury Bake-off in 1966, the bundt cake was virtually unknown? Bundt pans were originally made by Nordic Ware (and they still hold the trademark for the name) which was a small baking supply company that made specialty ethnic Nordic baking pans like the Rosette Iron, Ebleskiver Pan and Krumkake Iron. It wasn't until the tunnel of fudge cake recipe became famous that people started looking for bundt pans, which then was a specialty item. Nordic Ware had to open new production plants and hire workers around the clock to keep up with the demand caused by the recipe. Bundt pans were also given away with Pillsbury products as a special promotion. Now the bundt pan is standard in many kitchens although you can no longer make the exact recipe for the tunnel of fudge cake: it calls for packets of instant icing mix (Double Dutch Fudge Buttercream Frosting Mix) that is no longer made."
Arthur Schwartz, The Food Maven
ORIGINAL RECIPE CIRCA 1966:

"Tunnel of Fudge Cake
1 1/2 cups butter or margarine, softened
6 eggs
1 1/2 cups sugar
2 cups Pillsbury's Best All Purpose Flour
1 package Pillsbury Two Layer Size Buttercream Double Dutch Frosting Mix
2 cups chopped walnuts or pecans
Oven 350 degrees F. Bundt Cake
Generously grease Bundt pan. In large mixer bowl, cream butter at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; beat at high speed until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into prepared pan. Bake at 350 degress F. for 60 to 65 minutes. Cool 1 hour; remove from pan. Cool completely before serving. Tips: Buttercream Double Dutch Frosting Mix and walnuts are essential to the success of this recipe. Since the cake has the softened tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cake may be baked in 10-inch tube pan at 350 degreees F. for 60 to 65 minutes. Serve cake right side up as for a pound cake. *Pillsbury's Best Self-Rising Flour is not recomended for use in this recipe. High Altitude Adjustment--5,200 Feet. Bake at 275 degrees F. for 60 to 65 minutes."
---A Treasury of Bake Off Favorites, Pillsbury Company, 1969 (p. 62) [recipe booklet]

Updated version, courtesy of Pillsbury:

Delicious Low-Carb Pannacotta

Low-Carb Pannacotta                       

Serves 6

Ingredients:

3 sheets gelatin (9x2.5 inch sheets)

1 cup whole milk

2 cups heavy cream

½ cup sugar substitute*

6 teaspoons molasses

6 teaspoons balsamic vinegar (blackberry preferred)

assorted seasonal berries, for serving

Place the gelatin sheets in a bowl and cover with cold water.  Soak for 2 to 3 minutes, until softened.  Drain and squeeze any excess water from the sheets.

In a large saucepan or double boiler over medium heat, combine the milk and heavy cream, stirring continuously.  Add gelatin and gradually add sugar substitute.  Bring to a gentle boil.  Stir mixture, making sure that the gelatin is well-dissolved, and remove from heat.

In 6 small glass custard bowls, put 1 teaspoon of molasses and 1 teaspoon of balsamic vinegar.  Carefully ladle equal portions of the heated mixture into each bowl and cover with plastic wrap.  Refrigerate overnight, or at least 8 hours.

Unmold onto individual serving plates.  If pannacotta does not unmold easily, use a knife to loosen the edges and this will usually do it.  I find that inserting a knife all the way to the base of the bowl, placing the plate over the bowl and inverting usually unmolds the pannacotta.  Dress with miscellaneous berries and serve.

*I use a combination of Splenda and Wholesome Organic Zero for this dish.

add 1 tsp each of these to bottom of custard dishes

here are the 2 sweeteners I used is place of sugar, in equal parts

gelatin sheets

hydrate them in cool water until soft, then squeeze excess water before adding to double boiler

double boiler

bring to a gentle boil after adding ingredients.

Stir continuously, making sure that the gelatin is completely dissolved

ladle equal portions into prepared custard dishes.

Cover with saran wrap

Place in refrigerator and chill for between 8-24 hours prior to serving

gently turn pannacotta onto plate.

You may run a knife around the edge prior to plating.

Got Basil? Make pesto!

My basil is growing so rapidly I decided to give it all a "haircut" and make some pesto for dinner:
recipe:
5 cups loosely packed basil leaves
1/2 cup nuts (I combined toasted pinons and pecans)
1 cup freshly grated parmesan cheese
approximately 5  garlic cloves
1 to 1.5 cups good olive oil
salt and pepper to taste

wash basil and remove leaves from stems.  Remove any discolored edges.

prepare garlic cloves (not this much!)

add nuts and garlic to food processor

add basil

start food processor and drizzle olive oil to emulsify

extra pesto can be divided and frozen in an ice cube tray.

Once frozen, pop the pesto "nuggets" out into a ziploc bag.

These are great for adding to soups!

also for dinner:  sauteed onions

....and crimini mushrooms

grilled steak topped with fresh pesto, caesar salad, veggies, 

and fresh strawberries for dessert.  Yum!

Easy fig appetizer or dessert

It is fig-season in South Texas and this is a banner year.  The conditions have been perfect for large, juicy figs.  Lucky me:  I have friends with fig trees!

As I have an embarrassment of figs at the moment, I threw these little morsels together for an easy dessert to serve my family last night.  Everyone agreed that they were wonderful!

Ingredients:
fresh, ripe figs
soft goat cheese (chevre)
lemon curd (or substitute a fruit preserve of your choice)

Look at these beauties!  Aren't they gorgeous?

Small dollops of goat cheese is stuffed into the center of the fig,

and a very small (think 1/4 to 1/2 tsp) amount of lemon curd is layered over the cheese.

All of this takes approximately 15 seconds to construct.  They would make great, colorful little "bites" for a party.  For me, they were a perfect ending to a nice meal.  The figs are sweet and very little is needed to make them into a tasty dessert.

Another lovely way to serve figs is to quarter them and serve them on arugula salad accompanied by freshly roasted red beets and herbs.  Enjoy them while they are in season!

Tilapia with lemon-garlic sauce, roasted beets, Peach-Tomato crumble

Today's meal came straight from the Farmer's Market.  I'm so thankful that we now have a large, vibrant market every Saturday at the old Pearl Brewery.  

Tilapia with Lemon-Garlic sauce.

Fish is the most basic "fast food".  The beautiful filets came from a local purveyor and were so fresh they didn't smell like fish.  

Ingredients:

zest of one lemon

Lemon, cut in half, sliced thinly to create 8 "wafers" (and lemon reserved for juicing over fish).

Butter

olive oil

3 garlic cloves, coarsely minced

4 tilapia filets

zesting the lemon

sauteing the garlic

zest is added to the garlic

fish are carefully added to the pan with thinly sliced lemon on top

In a non-stick skillet or saute pan, heat olive oil (about 1 Tablespoon) and melt 1-2 Tablespoons butter.  Add garlic and saute until fragrant, then add half the lemon zest, saute another minute. 

Add fish filets, place one of the thin slices of lemon on each filet.  When the fish begins to turn opaque in color on the bottom, gently turn them over in the pan, taking care not to break the filet in pieces.  At medium heat, this will only take a few minutes. Once turned, lay the remaining lemon slices on fish, scatter remaining zest, and squeeze a small amount of lemon juice over the filets.  Saute until cooked through.  Fish will be opaque in color.  Don't overcook!  The fish will continue to cook even after you remove it from the pan.  It should be lovely and tender.  Serve immediately.

You might think this fish would be soaked in butter, but not so!  It had a buttery taste, but most of it was left in the pan after cooking.

Beets:

Beets were scrubbed, then sliced into 1/4 inch cross-sections, tossed in olive oil, then laid out in a roasting pan and lightly salted and peppered.  Roast in oven for approximately 30 minutes @ 350'F until slightly tender.  Serve.

Salad greens:

tossed with a light vinaigrette made of equal parts grapeseed oil and apple cider vinegar, a dash of turmeric, a dash of salt and pepper.  The mixture is emulsified and then tossed over the greens just before serving.  I like to plate the greens and serve the roasted beets on top of them.

Yum!

Dessert:

Peach-Tomato Crumble

This may not sound good, but trust me, it is!  I don't know what got into me this afternoon.  I started thinking about how the acidity of the tomato might enhance the flavor of the peach in this dish.  And the colors looked so good together!

Beautiful peaches and slices of tomato

tossed with Wholesome Organic Zero Carb Sweetener

This dish is sugar and gluten-free.  No one will ever know because you won't miss the flour or sugar!

Ingredients:

2 peaches, sliced

1 tomato, seeded and sliced

approximately 1/2 cup Sugar substitute, half directly on fruit, half mixed with dry ingredients*

1 cup Rolled oats

1/4 cup ground hazelnut flour

1/2 cup ground almond flour

3 Tablespoons vanilla flavored whey protein powder

dash salt

approx 6 Tablespoons butter, very cold

*if you are using a sugar substitute, add with caution.  Some have a much-sweeter taste than real sugar, some less.  The Wholesome organic zero calorie sweetener is about equal to (or slightly less) sweetness as sugar.  Here's a link to a bulk source on amazon: http://tinyurl.com/25uovu2

Slice peaches and tomato, toss with some sugar substitute, distribute in a baking dish that has been sprayed with a release agent.

In a separate bowl, mix remaining dry ingredients until well-blended

With a paring knife, shave bits of the butter onto the dry ingredients.  Mix into dry ingredients by hand by rubbing butter and ingredients together until well assimilated.  Pour over the top of the fruit.

Place in oven preheated to 350'F and bake until crust is golden brown, approximately 30 minutes.

Cool on rack.  May be served with ice cream or creme fraiche.  

This dish can be expanded to accommodate a larger number of servings.  Note:  I guessed at the amounts of these ingredients because I never measure it.  I just sort of "eyeball" it and go for it.  I guarantee you will have something good!  The family was pleasantly surprised by how good it tasted.  I didn't mention the tomatoes but they noticed them immediately.  My theory was correct: the tomatoes amped-up the flavor of the peaches. 

dry ingredients

butter before being mixed into the dry ingredients

mixing....

mixed

adding the crumble mixture to the fruit

ready for the oven

after baking

plated, topped with a dollop of creme fraiche

Let me know if you give any of these dishes a try.  Enjoy!

Also:  here is a link to the Pearl Farmer's Market, in case any readers live in the San Antonio-area:

http://www.pearlfarmersmarket.com/

A link to the Hollywood Farmer's Market, another favorite of mine:

http://www.hollywoodfarmersmarket.net/