I am once again back to living dorm-style, which means dorm room workouts and recipes are coming! Yesterday my parents drove me and all my belongings one state over to my new home sweet home for the next 9 months. It was quite a workout hauling heavy bins up stairs, but unpacking and decorating was actually fun and my new room is ready for the year! My roommate and I have a little “Kitchen-area” complete with a coffee pot and baking goods…Pictures to come : )
Until then, I will share a fun, healthy, summery dessert I made my last night at home: Peach n’ Pecan Greek Frozen Yogurt!
I was inspired by the recipe from Chocolate & Carrots, because I love frozen yogurt and it sounded too yummy to pass up.
(It does require an ice cream maker!)
I made this on my last night at home before leaving for school. I knew it was my last day in my (read: my parents) kitchen with all the ingredients at my disposal. Plus I wanted to make something extra special for my parents before they sent me to college! I think this was a hit, they are both peach fans and this was such a good summer treat without the fat and calories of ice cream.
The only fat in this dessert comes from the Pecans which combined with the greek yogurt makes this quite a protein-packed dessert! (Good, we would need our muscles for lifting my heavy boxes the next day!)
2 Cups non-fat Vanilla Greek Yogurt
5 ripe peaches, peeled and diced
1/2 cup water
1/2 cup sugar or sugar-substitute
1 cup Pecans
1 Tbs Cinnamon
1 tsp Vanilla extract
1 Tbs Agave Nectar
2. Remove from heat; add sugar and stir. Allow to cool in the freezer.
3. Once peaches are cool, combine the peach mixture and greek yogurt in the ice cream maker and set to mix for 25 minutes.
4. While the yogurt is mixing, blend the pecans and cinnamon in a food processor until crumby. Add in the vanilla and agave nectar until a doughy-ball forms. Then, shape the pecan mixture into mini-sized dough balls. Once the yogurt is done blending in the ice cream maker, turn off and add in the pecan bites. Stir in gently with a spatula, cover the ice cream maker bowl and freeze until ready to eat!
*I recommend removing the bowl from the freezer about 15 minutes before you are ready to serve to allow it to thaw a little bit, making it easier to scoop out.
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.
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.
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!