Monthly Archives: July 2009

Greek Yogurt: Kitchen Superstar

Hello sweeties! I hope this finds you enjoying your summer! I’m enjoying mine. 🙂 As you know, part of my summer fun involves visiting the farmer’s market. I went to my market in Courthouse on Saturday and made a major haul:

Market BootyI bought peaches, one little nectarine, blueberries, blackberries, cherries, an onion, yellow squash, zucchini, Brandywine tomatoes, beets, garlic scapes, tomatoes, some silver queen corn (my childhood favorite!!!), a container of Blue Ridge dairy Greek yogurt, and a pork shoulder that is barely peeking into the picture on the bottom right hand side. There’s also a little piece of cherry pie that I just couldn’t resist. It was a little one, I swear! 😉

I had a plan for the peaches, and they’ve been sitting in the box with their nectarine buddy and ripening a bit this week.

What a peach!

This was all gone. 😦

Cherry Berry "Ice Cream"Time to make more frozen loveliness! I peeled all but one of the peaches and the nectarine (5 fruits), and gave them a blitz in the blender along with 1/4 cup of unsweetened vanilla almond breeze, the juice of a lemon, the scrapings from a random vanilla bean I had in the fridge and a little can of fat free sweetened condensed milk. Today, I added a bit of extra love to the batch too: 1/2 cup of fat free plain Greek yogurt. I put the mix into the machine and flipped the magic switch.

Magic MachineWhile my mix was going for a spin, I peeled and chopped the remaining peach. It was SO ripe and juicy. YUM!

Peachy KeenAfter the freezer had been running for 30 minutes, I added my ripe peach chunks and let it run for 10 more minutes. 

ChunkyTake a look at this!:

Peachy Creamy LoveThis batch is bursting with fresh peach flavor, creaminess and tang from the Greek yogurt, and the smooth sweetness of the condensed milk. I will be sure to add Greek yogurt from now on. I couldn’t believe the difference it made! This is the creamiest batch I’ve made so far. I’ve tried more traditional recipes using eggs and full fat dairy before, but I can be quite happy with a slightly less creamy dessert that still tastes great and is virtually fat free. The Greek yogurt really upped the creaminess (as well as the protein!) without adding extra fat. Me likey. Me likey a lot!

Seriously, I don’t know how I made it for so long without Greek yogurt in my kitchen! It’s great for making potato salad, chicken salad and tuna salad creamy. It works well in baked goods. It makes a great salad dressing when mixed with a bit of mustard/vinegar/pomegranate molasses/hummus. It’s yummy with honey/maple syrup/agave/jam/nuts and fruit. It works great as a sub for sour cream. It adds creaminess to curry. It makes a great dip for fruit when mixed with a bit of PB2 and jam. I’ve never asked it to make my morning cup of coffee, but I wouldn’t be surprised if it could do that too. Yes. I believe Greek yogurt has officially become a staple in my kitchen. In case you can’t find it where you live, you can always make your own! Making your own might be a cheaper alternative as well, and that’s a good thing these days.

Aside from my frozen deliciousness, I’ve had a pretty uneventful week in the kitchen. I mentioned that I bought a pork shoulder at the market on Saturday, and I’ve been eating leftover pulled pork all week. While not as lean as a pork tenderloin, it isn’t too bad, and I tried to minimize the fat as much as possible. First, I trimmed off all of the visible fat using my kitchen scissors, and rubbed the pork with some mesquite grilling spice mix:

Pork!Then, I put it into the slow cooker with 1/2 an onion, 1/4 cup of apple juice, 3/4 cup of water, and 2 Tablespoons of balsamic vinegar. Then I let it cook on high for two hours. After two hours, I flipped it over and let it cook for a couple of hours more. 

In the PoolAt that point, my meat thermometer told me that it was done, and I pulled it out and let it rest. Easy! 

Yum!

I let it cool and then gave it a good shred with a couple of forks. 

This pork shoulder was about 2 1/4 pounds before cooking. I put in enough liquid to keep the meat moist, but the meat was really just dipping its toes in the puddle. My goal was to allow the fat and juices to run off into the bottom of the pan instead of later appearing on my plate. I grew up eating Memphis style barbecue, which isn’t typically swimming in grease or sauce. I saw a number of recipes on line for cooking a pork shoulder in a slow cooker, and most of them involved adding bottles of barbecue sauce. I think that is no bueno from a calorie perspective and also from a yumminess perspective. I didn’t need that much sauce, and there would have been no way to avoid any of the fat that had cooked off if the drippings and sauce were all incorporated. I wanted to be able to taste the meat, and I was surprised at how much I liked this given that I cooked it without the benefit of a smoker. It was moist, delicious and, maybe by virtue of its ecofriendly upbringing, it really tasted like pork. Perfect!

My friend, Inga’s mom, came over for dinner Saturday night, and we each had a big plate of summer:

Plate o' SummerI’ve enjoyed something similar for my dinners this week, but now it is all gone. 😦 I’m going to have to do this again sometime soon!

I’ve had one other blogworthy eat this week. I picked up a little package of this wondrous stuff at Whole Foods over the weekend:

Awesome!I nibbled some by itself, but quickly realized its proper place:

Outstanding Oat BranThe. Best. Oat bran. Ever. It has chocolatey nibs, coconut, sweet raisins, berries and oat bran goodness all in one big bowl. Sadly, I’m out of this yummy little mix, but I will definitely be buying more on my next Whole Foods visit!!

So, now you’ve seen the highlights from my week. I know I’ve become a once or twice a week blogger this summer, but I’m finding so many nice outdoor activities to keep me occupied. Last night, I decided to walk home from work instead of taking the metro. It took two hours, and I was pretty pooped when I got home. However, the weather was great, I enjoyed my stroll through the city, and I got some exercise without hitting the gym. I’m trying to find more opportunities for that sort of activity, and it was a fabulous day for a long trek home. What’s your favorite way to get in some exercise without going to the gym?

I’m also trying not to focus so much on food. I think that, while useful, keeping a photo journal of my eats each day was putting way too much of a focus on my food and making me a little crazy. I’m sure to go back to that eventually, but, for now, I want to focus on new dishes and treats in my posts. I loved everything in this post, and I loved telling you about it!

Now, it’s time for me to head to bed. I did something weird to my shoulder the other evening, and I don’t think this evening’s strength training workout did me any favors. I believe that some ice may be called for, and then I’m heading to bed. 

I hope you have a great weekend, and I hope you stick with me and my infrequent posts. I think I just need to take it easy a bit and go from there. I’m sure I’ll be in the kitchen this weekend, and I’ll want to tell you about it for sure. Until then, ciao for now, y’all! 🙂

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Filed under Arlington, Farmer's Market, Food, Greek Yogurt, Recipes, Slow Cooker, Weight Loss, Weight Loss Success Story

Lightened Squash Casserole a la Sweetie Pie

Squash Casserole

I try to eat a healthy diet. Really, I do. As I’ve mentioned before, I grew up eating lots of vegetables. They were just typically smothered in cheese or pork fat. I’m so happy that I now enjoy my vegetables naked or with simpler preparations. That’s not to say that… sometimes… I miss some of the old recipes.

Yellow squash might be one of my favorite vegetables. What’s your favorite veggie?

SquashAs a kid, we would sometimes have it boiled down and mashed with butter. Other times, it might find its way into a stir fry with other things from the garden. My faaaaavorite way to eat it, however, was in a cheesy squash casserole. 

I was recently reorganizing my pantry as part of my pantry clean out effort, and I came across a forgotten can.

Mysterious and DeliciousI bought these when making a green bean casserole for a holiday get together sometime back. Yes, the can has the word “New!” on it, but these are anything but. Anyway, I feel like this is a true confession of some sort. Yes. My name is Sweetie Pie, and I had a can of fried onions, that strange ingredient that shows up frequently in casseroles and at southern potluck parties, hanging out in my pantry. I decided to ignore the list of somewhat mysterious “ingredients” and whip up a lightened version of an old favorite. I can’t tell you for certain what these are really made of, but, um… I can tell you that I kind of dig them in a casserole. 

Din Din

Sweetie’s “Lighten Up” Squash Casserole

Ingredients:

1 pound summer squash, cut into 1/4 inch slices

1 cup chopped onions

cooking spray

3/4 cup egg beaters

2 Tbsp. skim milk

4 ounces grated light sharp cheddar (I used Cabot 75% reduced fat cheddar but any cheese (reduced fat or not) would work)

1/2 cup French fried onions

1/2 tsp. salt

1/8 tsp. black pepper

1/4 tsp. dried mustard

1/4 tsp. cayenne pepper

Directions:

Preheat the oven to 350 degrees.

Steam the squash until it is tender. It took about 8 minutes for my slices to steam in a metal steamer basket set into a pot of boiling water. 

While the squash is steaming, saute the onion in a skillet coated with cooking spray or a bit of olive oil.

Spray a 2 qt. casserole dish with cooking spray and set it aside.

When the onions are tender, probably after about seven minutes of cooking, add the steamed squash to the onions and continue to cook for about three minutes. During this time, use the edge of your spatula to break up the squash and incorporate it with the onions. This will also help to dry the squash out a bit which should help to prevent a soggy casserole. Remove from the heat.

Squash chopperyWhile the squash cools a bit, set aside half of the cheese and half of the onions to use as a topping. Combine the remaining half of the cheddar cheese and fried onions in a medium sized bowl along with the eggbeaters, milk, salt, pepper and spices.

Gradually add the squash and onion mixture to the egg beater mixture, stirring while you add the warm ingredients to keep the egg from scrambling.

Pour the mixture into your casserole dish, and then top it with the remaining fried onions followed by the remaining cheddar. Pop it into the oven and bake it for 35 minutes or until the egg is set and the cheese starts to brown on the top.

Oven Ready

I divided mine into six servings. 🙂 

I’ve got to get to bed, but before I go I want to say a big HAPPY BIRTHDAY to my Aunt Nancy. I ate some of my homemade ice cream this evening and had a little celebration of my own in her honor. 🙂 It was always so nice having my aunt and uncle close by, and I always looked forward to spending time with them in the Ozarks each summer. My brother and I would get to go swimming in nearby creeks and rock quarries, visit Branson and Silver Dollar City, pick blackberries in the woods, feed the flying squirrels and just generally have a great time at their house each summer. As the song goes…. “Thanks for the memories…” and a very happy birthday to you!

Now, I’m off to bed. Tomorrow is Friday. Woo hoo!!! Ciao for now, y’all and have a great weekend!

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Filed under Casserole, cooking, diet, Food, Lowfat, Recipes, Squash, Uncategorized, Vegetarian Recipes, Weight Loss

Making My ‘Scape

I finally made my ‘scape…. my garlic scape concoction! Hi!! I hope you had a great fourth of July!! My weekend has been quite busy, but I’ve had lots of fun. Here’s a recap!

Friday:

Having a Friday off is such a lovely thing. I got up, had a leisurely work out, and then I finally got around to mixing up a batch of garlic scape bean dip. You might recall that I bought some garlic scapes at the farmer’s market a long time ago, and I promised to share my favorite recipe. The original recipe was published in the New York Times last year, and the recipe can be found here. I’ve lightened it up a bit by using only 1 Tbsp. of olive oil, and I don’t think it’s missing a thing! The Times also had a very interesting article, that I really enjoyed. You can check it out here if you’d like to read more about scapes.ScapesScapes are the stems that grow out of the top of a garlic bulb, and they are the part of the garlic that would flower if left intact. They have a very strong garlic flavor, and can be used much as you would use garlic. The tips of my scapes had gotten a bit dried out from all of the time spent languishing in the crisper, but otherwise, they were good to go. 

I removed the dried out parts, and then chopped up 1/3 a cup of scapes. Those went into the food processor with 1/2 tsp. of sea salt and 1/4 tsp. of black pepper. The scapes have a pretty serious heat on their own, so it doesn’t take a lot of black pepper to spice it up. I also added the juice of a lemon. I whirred it around in the food processor until the scapes were pretty finely chopped.

BlitzThen, I added a can of great northern beans that I had drained and rinsed. I didn’t have cannellinis in the pantry, and I knew that these white beans would work just fine. Hooray for the pantry!!

BeansI continued to puree the mixture. When it was pretty well blitzed, I drizzled in 1 Tablespoon of olive oil with the processor still running and continued to puree until it was smooth.

Mmmm....I love this stuff and eat it as I would eat hummus! The scent of garlic really hits you when you take off the lid. Scapes are amazing!! If you can’t find scapes, you could make a similar mixture with a few cloves of garlic in place of the scapes. 

I put some scape dip into a La Tortilla Factory wrap (I was so excited to finally try these!!), along with some sliced cucumbers and Cabot 75% Reduced Fat Cheddar, and voila! I had  a tasty wrap to take to a little pre-National’s game tailgate. 

It's A Wrap!

I was wearing a new dress, and you can see part of it in the photo. It loved it because it had a lot of crazy colors, but… it might look like a tablecloth. 🙂 

I also made a batch of butterscotch blondies (sitting in the chair in the above photo), using a recipe from an old Cooking Light cookbook, “Low-Fat Ways to Cook Family Favorites,” and took some to share with my friends. Sadly, the recipe isn’t on-line and it isn’t my own, so the best I can do is tell you about the cookbook. It’s a good one, by the way!

Butterscotch BrowniesThe Nat’s lost to the Braves, but the game was still fun. The racing President’s are always a highlight.

Poor Teddy!Poor Teddy Roosevelt never gets a break. At least he keeps trying! Way to be a role model, Teddy!

Saturday:

Saturday morning, I went for a walk with my friend, Mrs. W, and then she and I went to the farmer’s market. I loaded up on berries this week, as well as cherries, summer squash, cucumbers, tomatoes, and some chive cheese. Yum.

After our walk and our visit to the market, we lunched on leftover gratin, garlic scape and white bean dip, farmer’s market cucumbers and tomatoes, and some Berry Cherry “Ice Cream.” It was a tasty lunch. I love having leftovers that I feel good about serving to a good friend. She happens to be a vegetarian too, so it was awesome that I had my vegetarian gratin to share. Yum!

Last night, I had another friend, MG, over for dinner. I “griddlered” a farmer’s market pork tenderloin, basted in a bit of barbecue sauce, along with some zucchini and yellow squash. I made some oven fries– both sweet and regular potatoes, and boiled up a couple of ears of corn.

Happy Fourth!It was a healthy dinner, but I think it had a fourth of July feel to it. Oh, Griddler. I love you! Did you eat something festive on the fourth?? I forgot to get watermelon, and I was bummed about it!

For dessert we had more blondies and more Cherry Berry “Ice Cream.” Then, we headed up to the roof of my building to watch the fireworks on the National Mall. There is a clear view of the mall and the monuments from our rooftop, and it’s fun to see all of the smaller displays along the banks of the Potomac as well. I wanted to show you my view, but I never figured out how to take a good photo. This should give you some idea:

Boom!!Directly below the fireballs, you can kind of make out the Washington Monument and the Capitol Building if you try. We have a great view, just not an awesome photographer. Ahem. 

While MG was over, I also made an overly gooey batch of brownies to repay him for watering my plants while I was in Alaska. I do have my kitchen flops, from time to time, and I shouldn’t have tried to do a minor tweak to a previously untested recipe! Silly junior mints. The brownies tasted good, but a spoon might not be a bad choice of utensil. 😦 Sorry, MG. I say– microwave them and top with with ice cream. Yes. I’d eat that for sure!

Sunday:

I woke up with a serious hankering for French toast. I haven’t had it in ages! I mixed 1/4 cup of eggbeaters, 1 1/2 T. of unsweetened vanilla almond breeze, 1/4 tsp. of sugar and 1/8 tsp. of vanilla extract together. I soaked two slices of multi-grain bread in the eggbeater mixture, and then I cooked the slices in a nonstick skillet coated with butter flavored cooking spray. I had some lovely raspberries that I bought at the farmer’s market yesterday as my side dish, and there was a little bit of maple syrup on the top. I love that I could taste the vanilla in the egg mixture. I didn’t completely drench it in syrup, the way I would have back in the old days, and I like that it stayed a bit crisp as a result. It really hit the spot!

French ToastAfter my special breakfast, I decided to take Coby out for a ride on the Custis Trail. Get ready for a quick switch from French toast to feet. I thought I’d warn you. There was no good segue that I could think of for this one! 

Along the way, I did something rather ungraceful while turning abruptly onto a little wooden bridge on the trail. Yes. My toenail is purple. Coby is fine, and the rest of me escaped unscathed, but I’m just not sure what this purple toe is going to do. I guess we will wait and see. I strongly suspect the toenail will not be with me much longer. Ewww, right? I hope I didn’t gross you out too much. At least I didn’t post a photo. I thought about it. 🙂

Ok, back to food…

I wanted to use the rest of my garlic scapes as well as two eggplants I bought at the farmer’s market so I decided to make a quick stew for dinner. I had to improvise a bit to avoid taking my purple toe to the store, so I used things from the pantry. Here’s what I came up with:

Din Din“Not Going to the Store” Garlic Scape, Eggplant and Red Lentil Stew

Ingredients:

1 tsp. olive oil

1 tsp. cinnamon

1 1/2 tsp. chili powder

2 tsp. cumin

1/2 tsp. salt

cooking spray

1/2 medium sized onion, chopped

1/4 cup of garlic scapes, chopped

2 medium sized eggplants, cut into 1/2 inch cubes

1 14.5 ounce can diced tomatoes (undrained)

1/3 cup dried red lentils

1 1/2 cups of water

Salt to Taste

Directions:

Heat the olive oil in a deep sided skillet. Add the cinnamon, chili powder and cumin, and heat the spices, while stirring, for thirty seconds. They should become fragrant. Add the onions, garlic scapes and a few sprays of cooking spray. Cook over medium high heat for seven minutes, or until the onions start to soften.

Add the eggplant to the pan, along with 3/4 tsp. of salt, stirring well to incorporate the onions, and let the mixture cook down for eight minutes, stirring occasionally. Add the can of tomatoes, the lentils and the water. Stir well. 

Increase the heat as needed to bring mixture to a boil. Cover, and reduce heat to low. Simmer, covered, for 20-25 minutes, testing to be sure the lentils are tender. If the lentils need longer, make sure that there is still some liquid in the pan, adding a splash more water if necessary, and let it simmer a bit more. Mine were done in 20 minutes.

Give it a nibble and add extra salt, if needed, to suit your tastebuds.

Red lentils are key in this dish when it comes to using dried lentils. They cook the fastest of all of the lentils, and they will get tender in the time it takes for your veggies to nicely stew. If you wanted to substitute any other lentils, I would recommend cooking them first. If you decide to do that, I would reduce the water in the stew to 3/4 a cup.

Makes approximately 6 one cup servings

FinThis stew made a yummy dinner atop a bowl of rice, and my apartment smells amazing!! I’ve used the rest of the scapes, and my eggplants have been saved from a few more days in the crisper drawer. Hooray!

I worked out with my trainer this evening, despite the purple toe, and I think I may need to put some ice on it now. The pain wasn’t bad during class, but now it is not feeling so happy. I’m off to find an ice pack.

Thanks for making it to the end of this very long post. I had a lot to tell you about!

I hope you have a great week!! Ciao for now, y’all. 🙂

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Filed under Cooking Light, D.C., Farmer's Market, Fitness, Food, Recipes, Uncategorized, Vegetarian Recipes, Washington, Weight Loss, Weight Loss Success Story, Weight Watchers

Ice Creamy Holidays

Hi, kids! Keeping my vow to put my gadget to good use, I put my ice cream maker to work today, and I wanted to tell you all about my easy formula for making a tasty frozen dessert. I also wanted to say “hello” as it has been a few days since my last post. Summer seems to be flying by, and I’m staying nice and busy. That means less posting for now, but I do hope you guys will continue checking in with me anyway! 

Check out today’s batch of ice cream in my very special bowl:

Berry Cherry "Ice Cream"

Some of my favorite food memories from childhood involve homemade ice cream eaten out of the very same bowls I used for my little treat this evening. I was thinking about my family while making my ice cream today, and wishing they lived closer so I could share it with them!

My grandparents had a wooden White Mountain ice cream maker with a crank that you turned by hand. It looked like this one:

White MountainMy mom, aunt and brother all have summertime birthdays, and since there are plenty of hot weather holidays too, we often had a great reason to make a batch of homemade ice cream. Sometimes I would just pester my memaw and papaw for homemade ice cream on any old random Saturday too. Ice cream making was always a festive holiday of its very own!

My favorite recipe was (is) a custard style vanilla ice cream from an ancient Southern Living magazine. I was most excited when we used that recipe, and, just to be sure it didn’t get lost, I wrote it in the margins of my mother’s Betty Crocker Cookbook. It’s there for safe keeping and peace of mind. 🙂

My memaw would keep empty milk cartons filled with water in the freezer so we would have plenty of ice on hand. When it was time, my papaw would get out his red handled hammer and break the ice into chunks in a big metal bowl that served many purposes. Sometimes that bowl was full of green beans for snapping, purple hulled peas for shelling or laundry headed to the clothesline. Talk about a multi-tasker! I loved watching the hammer tear the cartons into shreds and looking at the interestingly shaped chunks of ice. My papaw and my dad would pack the ice all around the metal canister full of our custardy ice cream mix, layering it with dingy, grey rock salt (I’d steal bits of it for nibbling purposes, of course… despite the dirty color… ) and then my papaw, my dad, and my uncle, if he and my aunt were in town for the weekend, would take turns cranking the ice cream.

I remember waiting and waiting and waiting until the handle became hard to turn. That was the signal that it was nearly done! Then, they would wrap an old quilt around the bucket and let it sit for a few minutes to let it firm up a bit more. This was always the hardest part for me. Oh, the waiting. It was torture!

There were lots of opportunities to have little science lessons during this process too. It seemed counterintuitive to me, as a kid, that putting a blanket on the ice cream would make it get colder. How could that be?? Blankets made you warm! What was the deal with the salt? Why would you want to melt the ice? Until I learned the reasons behind those things, it all seemed very mysterious and magical. Who am I kidding? Even after those science lessons were learned, it was still very magical to me!

Finally, after what seemed like forever, the salty ice water would be emptied out of the big wooden bucket, and the gleaming silver canister of ice cream would be brought into the kitchen. It would go straight into the kitchen sink, it’s metallic surface fogging up as it got hit by the hot and humid air of an Arkansas summer. Then, the lid would come off, and the bowls would come out of the freezer where they had been chilling. These bowls with their little grape pattern:

Bowl, Sweet BowlI love that I have these bowls, and that I can use them for my own little homemade ice cream.  

It took me years to wise up to the fact that my memaw would always volunteer to take on the tough task of scraping the ice cream off of the metal beater because the ice cream was more solidly frozen in the spots where it was stuck to the metal. She was wily for sure!!

She was also a great cook. We would often have brownies and cookies with our ice cream, and some favorite ice cream toppings were blueberry pie filling, a buttery praline pecan mixture that she would make on the stove, and fresh strawberries. Oh my! I will never forget those lazy summer evenings, and the celebration we would create by cooking together. 

When my parents were here a few weeks ago, we had a slightly different “citified” ice cream making experience when we made a batch of watermelon sorbet using my countertop ice cream maker. There were no milk carton shaped blocks of ice and no hammers were needed, but it was still… fun! Remember this?

Sweet Watermelon SorbetI shared the sorbet recipe with you, but I kept the recipe for what we did with the other half of the watermelon to myself. My mom and I seeded the whole watermelon and pureed it all at the same time. Half went into the sorbet, and we made another little batch of frozen goodness with the other half later in the week. We mixed the pureed watermelon, lime zest and lime juice with my special ingredient and, like magic, it made sweet and creamy watermelon ice cream. I wanted to experiment a bit more to see if it really was as easy it seemed. 

I’ve learned that it’s possible to make a tasty “ice cream” with pureed fruit, a bit of lemon or lime juice and this special ingredient:

Mmmm....Ah yes– one of my favorite summertime ingredients often found in recipes like lemon ice box pie and strawberry pizza. No southern picnic or church potluck is complete, in my opinion, without a dessert involving sweetened condensed milk! Mmm… I could eat it with a spoon, but I wouldn’t. No. I’d never do that. I might run my finger around the inside of the can, but never my tongue. Too dangerous. I might know from experience. 🙂 Anyhoo… 

I decided to use some cherries and berries from the freezer in today’s batch along with a few fresh blueberries to fill out the mix. Since the farmer’s market is still two days away, I was glad I had some nice frozen fruit in the freezer. If you catch them on sale, frozen berries and cherries can be a cheaper alternative for fresh berries when they aren’t in season. Plus, I love being able to keep some berries on hand.

Frozen FruitiesSince I only had about 3 1/2 cups of fruity goodness after I pureed my frozen and fresh berries, I added a cup of unsweetened vanilla almond breeze. I’d skip the almond breeze unless you are running a bit short of fruit like I was today. We had plenty of watermelon for our melon batch, and didn’t add any extra milk at all. It was still nice and creamy!

In addition to the berries and cherries, I added the juice of one lemon to the blender. A little bit of lemon or lime really brightens up the flavors. I could have added some zest, but I was feeling a bit lazy. 🙂 After I had my fruit, lemon juice and, in this case, almond breeze, all ready to go, I stirred in the little can of love. Then, I put the whole shebang into the ice cream maker, and let it do its thing for thirty minutes.

Cherry Berry Love

No hand cranking required! Once it was done, I scraped it into a freezer safe container and weighed it on my food scale in grams. If you notice, containers of store bought ice cream typically tell you the number of calories in cups and in grams. I plugged the nutritional information for my ingredients into the Sparkpeople recipe calculator, divided by the number of servings I wanted, and then divided the total number of grams of ice cream by my chosen number of servings. That allows me to measure out a bowl in grams and to know how many calories are in a serving. It takes a little bit of time, but it’s a great way to enjoy a treat responsibly. Since I’m probably going to be eating the whole batch over the next week or so, I knew that I would like to have some idea so that I could avoid going overboard, but still enjoy my little bowlful of berry cherry yum.

Weighty but Tasty

The grand total of grams was 1216. I calculated the NI for 10 servings, so I know the number of calories in a 121 gram serving. That made for a pretty nicely sized bowl! Perfect! Since I used the fat free sweetened condensed milk, it’s virtually fat free too. 🙂 Y’all know I really watch what I eat in order to avoid gaining back the 180 pounds I’ve lost, but I refuse to give up treats. Eating them responsibly is my compromise.

Drumroll Please...Now that I have a container of this in the freezer, continuing to firm up, I’m all set for dessert for the holiday weekend. Yay!! I would share this with friends in a heartbeat. Of course, if I end up eating it all myself, no tears will be shed. 🙂 Just to recap, here’s today’s recipe:

Super Simple Cherry Berry “Ice Cream”

3 1/2 to 4 cups of pureed berries and cherries (or melon, or peaches, or mangos, or bananas, or… you get the point)

1 cup of unsweetened vanilla almond breeze or skim milk (If you have 4 cups of pureed fruit, you could leave this out and still get a creamy result.)

Juice of one lemon or lime (you can add the zest too for more zing)

1 14 ounce can of fat free sweetened condensed milk

Combine all ingredients, and process in your ice cream maker following the directions for your machine. My Cuisinart ice cream maker took 30 minutes to freeze this to a nice consistency. Place it in the freezer to continue firming up until it’s time to serve! 

Makes 10-12 servings that are about 1/2 a cup each

Here’s wishing you all a very festive fourth of July! Tomorrow night, I’m going to the Nats game with some friends, and I’ve heard that there will be fireworks. Wheeee!!!! On the fourth, I will be watching the fireworks on the National Mall from the roof of my building on the other side of the Potomac. We have a pretty awesome view of the monuments and the Capitol from my little piece of Virginia, and it’s always fun to see the smaller displays going off in communities all along the river too. What are your plans?

Whatever you do to celebrate the fourth, I hope you enjoy some good food, friends, fireworks and family. Ciao for now, y’all!

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Filed under cooking, Cooking Light, diet, Food, Recipes, Sorbet, Uncategorized, Watermelon, Weight Loss, Weight Loss Success Story