Lemon Cardamom Froyo

 

This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!

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Lemon Cardamom Froyo

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
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Ingredients

  • 2 cups half & half yogurt
  • 2 small (6″ to 6 7/8″) bananas
  • 1/4 cup honey
  • 1/4 cup coconut cream
  • 2 tsp cardamom, ground
  • 2 tsp vanilla extract
  • 1 tsp lemon oil
  • optional: zest of 1 lemon

Directions

  1. Blend all ingredients together until smooth. If using lemon zest, mix this in before adding to the ice cream maker.
  2. Add to an ice cream maker and wait for the finished froyo.
  3. Serve immediately or freeze for later use.


Credit: MyUCandMe.com

Cherry Yogurt Jello

I am exploring new breakfast ideas and want to make sure I am getting more protein in my diet. Please note that you may use whatever juice you want to use for this recipe. I used the Lakewood Organic brand of cherry juice. My preferred gelatin powder is from Great Lakes. Enjoy!

cherryjello1

Cherry Yogurt Jello

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 1 + 1/2 cups black cherry juice, or juice of choice
  • 1/2 water
  • 2 tbsp unflavored gelatin
  • 2 cups half & half yogurt or dripped whole milk yogurt

Directions

  1. Heat the cherry juice in a small saucepan until it reaches 120 degrees Fahrenheit. Remove from heat.
  2. Add the gelatin to the water and allow to bloom for about a minute. The liquid will solidify.
  3. Pour the cherry juice into the bloomed gelatin and stir until dissolved completely.
  4. When the cherry gelatin mixture cools to under 110 degrees Fahrenheit, add the yogurt and whisk together until no more yogurt lumps exist and everything is liquid.
  5. Pour the gelatin mixture into 6 single serving containers and allow to set in the refridgerator for at least 4 hours.


Credit: MyUCandMe.com

How to Save Burnt-Flavored Yogurt

Posting from my cell, so please forgive any grammatical errors.

Have you ever scorched your milk, perhaps unknowingly, and proceeded to make 24 hour yogurt only to discover it tastes god-awful burnt?

You can obviously throw it out and start over, if you wish. However, we all know the pain this causes us when a batch of takes-forever yogurt has to be tossed.

Would you rather salvage it? I didn’t really have a choice this week because I’m on bactrim for the worst sinus infection ever and don’t want to miss any probiotics.

Well, my mistake is your gift because I just made 2 awesome modifications to my plain yogurt that salvaged the entire gallon’s worth. One is savory and one is sweet. The measurements are approximately and you’ll likely need to adjust as you see fit.

I dripped my whole milk (1 gallon) yogurt for 9 hours and then separated the remainder into about 4 cups for each recipe below. Add your ingredients for sweet or savory, mix well, and enjoy!

Sweet

  • 1/3 cup honey
  • 1 tbsp coriander
  • 1tsp vanilla extract
  • 3-4 drops doterra wild orange essential oil OR the zest of 1 orange
  • 1/2 tsp nutmeg
  • 1 tsp ginger

Savory

  • 1 tbsp onion powder
  • 1 tsp basil
  • 1 tsp cilantro
  • 1 tbsp honey
  • 2 tsp salt
  • Optional: black pepper

The sweet reminds me of an orange spice dip and the savory is like onion dip. This is how you turn lemons into lemonade… I suppose.