Blog Archives
Summer’s Ending, Make Frozen Yogurt
It’s already the middle of September, and the Pumpkin Spice Latte is already back at Starbucks. I guess that means summer is wrapping up, huh? Well it hasn’t completely started cooling down yet, so I think we can get away with one more batch of frozen yogurt before switching pumpkin-and-apple-flavor-everything.
This weekend has been the most productive couple of days… There was the first home football game of the season, a complete shut out by our boys! My suitemates switched up roommates, (lots of heavy furniture moving involved) and now I have a wonderful new roomie! The Price is Right Live show was a fun and different way to start a Saturday night, but I sadly walked away empty handed. Then there was my first strength training workout, my first James Bond movie (a homework assignment- I would rather be watching old episodes of Grey’s Anatomy) and a ridiculous amount of homework plus some other fun stuff here and there. I wasn’t ready for this Monday morning alarm clock but here I am, hair curled and all, ready to share a super-healthy-super-sweet-summer-dessert : )
You will need:
1 1/2 Cups Vanilla non-fat Greek Yogurt
1 Cup fresh strawberries, diced
1/2 cup water
1/2 cup sugar
1 chocolate bar, broken into pieces
6 graham crackers, broken not crushed
*An ice cream maker
1. Heat diced strawberries, water and sugar in a saucepan over medium heat until they start to soften. Drain and refrigerate until cool.
2. Once the strawberries are cold, stir in the greek yogurt.
3. Pour yogurt mixture into the ice cream maker and allow to mix together in the machine for 20 minutes.
4. By hand, mix in the graham cracker and chocolate pieces; place the whole bowl in the freezer for at least 60 minutes before serving.
If you like greek frozen yogurt, you may also want to try: Peach n’ Pecan Greek Frozen Yogurt
Now we can welcome autumn. Onto all things cinnamon & spice :)
Pin this recipe here! 
Make Your Own Coffee Creamer
This morning started out with a experiment in my kitchen that included cinnamon and coffee. What a wonderful way to wake up! I can hardly wait 10 months of the year for the delicious Pumpkin Spice Latte. So I decided to make my own Pumpkin Spice Creamer with no idea how it would turn out. I am happy to report that the experiment was a success and I am drinking some Pumpkin Spice Coffee at this very moment.
I’ve had cans of fat-free sweetened condensed milk in my baking cupboard for about a year with no idea what to use them for. Into the creamer they went!
In a medium saucepan, heat 7 oz. fat-free sweetened condensed milk with 3/4 cup non-fat milk until well-blended.
Next, add in a dash of nutmeg, a pinch of cloves, 1/2 tsp. all-spice, and 1 tsp cinnamon. YUM! Smells like Autumn…
Continue to whisk together and allow to heat until it begins to steam (not boil!). Cool for 5-10 minutes before pouring into container and refrigerating. Lasts in fridge approx. 10 days.
Pay no attention to the fact that it is August and I am already bringing out Fall decorations ;)
I used an emptied water bottle for my creamer container, and this recipe makes about 1 1/4 cups of creamer (10 servings of 2 Tbs). Though it is fat-free, there is still a significant sugar content because of the sweetened ccondensed milk. A serving of 2 tbs is 60 calories, 13 grams of sugar and 0 grams of fat. A homemade pumpkin treat? Priceless.
I would imagine this would be pretty darn tasty in a bowl of oatmeal too…There will be more creamer flavor experiments in the future!
Pin this recipe here:
