My Mom was a terrific cook and baker, and I learned so much from her. I have so many memories of cooking with her, from learning to make bread and buns, roll cabbage rolls, pack pickle jars, and shell peas for freezing to baking cookies and cupcakes. She did so much to provide healthy delicious foods for her family. Food was love for the family. Continue reading Chocolate Chocolate Chip Cupcakes
I am quite familiar with kiwi fruits but mostly the green variety and I had not tried Zespri SunGold kiwi before. When the opportunity came up to participate in the Recipe Redux SunGold Surprise Challenge, I was excited to be part of it. I love finding new ways to enjoy fresh fruits and if I can find a way to dress them up into an elegant healthy dessert: even better. Continue reading Kiwi Blackberry Stacks with Honey Lime Yogurt
I feel so lucky to have a small but beautiful garden where I can grow strawberries and rhubarb. It was completely delightful to head outside and pick what I needed to make this recipe. Although I have only a small space, I continue to be impressed with just how much food we can produce in our compact garden. We just started to grow strawberries a few years ago, but the rhubarb I have had for a long time. It has in many ways become a travelling rhubarb plant. I have moved it many times, never ready to let go of it, but always leaving some behind for the new caretakers of my previous gardens. Do you have any plants like that? Continue reading Yogurt Cake with Roasted Strawberries and Rhubarb
Don’t you just love desserts that can be put together in about 5 minutes? Cobblers and crisps come together so quickly and easily, yet are so warm and comforting. It is a perfect week night dessert or snack. In fact, with only a little added sugar and butter, this delicious healthy cobbler could even pass for breakfast. Continue reading Cherry Chia Cobbler
These beautiful lemon ricotta cupcakes are so tender and moist they literally melt in your mouth. They are bursting with bright and sunny lemon flavour. For those of us who find lemon treats irristible this is a pretty healthy option as they have less fat and less sugar than a typical cupcake. The secrets are in some extra special ingredients: ricotta cheese and olive oil. Continue reading Lemon Ricotta Cupcakes
It is so exciting to make this cake, but hard to wait until it is finally set and ready to unveil. I was anxious to see all the layers. It is so pretty! I love this mix of pinks and purples with bright red strawberry sauce, and just a little dark chocolate. Perfect for Valentine’s Day.
The key to creating clean layers is to freeze each layer well before pouring the next so that the colours don’t blend together. I added some fresh raspberries and did a fun swirl pattern on the top layer by spooning drops of the strawberry sauce and using a toothpick to swirl them about. It only takes a few ingredients to make this healthy dessert: berries, yogurt, a little honey, dark chocolate and fruit spread.
Fruit spreads add sweetness and intensifies the fruit flavour and colour. They are made without pectin. Some brands are made without added sugar, and are a healthier choice than jam or jelly. Fruit spreads tend to be chunkier in texture and have a more spreadable consistency. Check the ingredient list and look for one that contains only fruit.
To add an extra special touch to decorate the plates we made some chocolate hearts and flowers. Melt pure dark chocolate, pour into a parchment cone, snip the end and draw your shapes onto a parchment paper covered cookie sheet. Pop them into the freezer and they will be firm in only a couple of minutes. I saved this part for an after school activity because I know the kids love it.
Triple Berry Frozen Yogurt Layer Cake
1 cup frozen raspberries
2 tablespoons Raspberry Spread (All Fruit)
1 cup Greek yogurt, plain, unsweetened
1 cup frozen blueberries
2 tablespoons Blueberry Spread (All Fruit)
1 cup Greek yogurt, plain, unsweetened
1/2 cup frozen strawberries
1 cup Greek Yogurt, plain, unsweetened
2 cups frozen strawberries
3/4 cups water
1 tablespoon honey (optional, depending on how sweet your strawberries are).
Directions: In a medium saucepan combine frozen fruit and water and cook covered on low until strawberries are soft and mushy. Remove from heat and purée with an immersion blender until smooth. Return to heat and cook down until desired consistency. Add 1 tablespoon honey (or more or less) depending on the sweetness of the berries and your preference) and let cool. Prepare loaf pan by lining completely with parchment paper. In food processor or blender, process frozen berries, Greek yogurt and fruit spread. Pour info prepared pan and freeze for at least 30 minutes. Rinse out food processor and repeat with other berries and preserves, freezing in between layers for at least 30 minutes. After the final layer, freeze until solid, about 4 hours. Because I was adding in the strawberry swirl to the top layer I did not add as much fruit to the top layer and also did not add any of the fruit preserves.
To serve, remove from freezer and let sit out for approx 10 minutes before slicing. Drizzle with strawberry sauce and decorate with chocolate hearts or flowers.