Tag Archives: recipe

Strawberry Greek Yogurt Popsicles

Oh hi friends! Long time. What better way to come back than with a tasty recipe to get your summer started.

So here’s a confession, I’m not a big fan of chocolate. I’m also not a big fan of ice cream. I know. I’m basically a traitor to my gender, right? Don’t get me wrong, every now and then I get a craving for it, but by and large, I don’t think about it. I’d much rather have a chocolate dipped frozen banana (Yeah, I know i just said I don’t like chocolate. Exceptions are made for chocolate with peanut butter and banana.) or a popsicle. Plus, ice cream doesn’t sit very well with me anyway so it’s better for everyone that I don’t eat it.

Unfortunately, most popsicles are high in sugar and low on nutritional value. A while ago I picked up a box of those Yasso Greek Yogurt bars in an attempt to find a healthier alternative. They were good, but I didn’t love them. Enter my healthier Strawberry Greek Yogurt pops!

strawberry greek yogurt pops

This past weekend, it got pretty warm. We broke out the smoker for the first time this season, and it really felt like summer was in full effect. So I decided to bust out the popsicle molds
we got as a wedding gift and try my hand at some homemade Greek yogurt bars with what I had on hand. Let me just say, my first attempt at popsicle was a major success. I’m looking forward to making many more popsicles this summer. They’re the perfect treat on a hot day.

These pops come together with 4 simple ingredients: 2 containers of strawberry Greek yogurt, some sliced, fresh strawberries, about a half cup of almond milk, and a splash of vanilla.
 

Strawberry Greek Yogurt Popsicles
Serves 6
These popsicles come together quickly and make an awesome healthy treat on a hot summer day.
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 - 6 ounce containers of strawberry Greek Yogurt
  2. 8 - 10 medium strawberries
  3. 1/2 cup vanilla almond milk
  4. 1 teaspoon vanilla extract
Instructions
  1. Wash and hull strawberries before thinly slicing.
  2. Whisk together yogurt, vanilla extract, and 1/4 cup of the milk.
  3. Slowly whisk in remaining milk until the mixture thins to the consistency of regular yogurt.
  4. Fold in strawberry slices.
  5. Fill popsicle molds making sure to leave some space at the top for expansion.
  6. Freeze popsicles at least 6 hours, or overnight.
Running In Chucks http://runninginchucks.com/

This post contains affiliate links. When you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Purchasing through affiliate links is an easy, painless way to help out your favorite bloggers. Thank you so much for your continued support!

Apple and Pumpkin Soup with Sausage

It’s been a long time since I’ve gotten creative in the kitchen…a really long time. But yesterday, I decided to honor the start of fall by whipping up a fall-tastic soup (or if we’re being totally honest, I hadn’t gone grocery shopping yet and was trying tomake something out of the random ingredients in my kitchen. apple & pumpkin soup

Enter Apple and Pumpkin Soup with Sausage. This soup puts all my favorite fall flavors into one delicious bowl. It’s got a little bit of salty from the sausage, some savory spices, and a hint of sweetness from the apples. I think it would be good with a bit of gouda or extra sharp cheddar sprinkled on top for a bit of extra creaminess. Plus it’s quick and easy to make, for the nights just you need to get dinner on the table.

 

Apple and Pumpkin Soup with Sausage
Serves 6
Favorite fall flavors come together in a warm and creamy soup.
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 links Italian Sausage, casings removed
  2. 1 1/2 teaspoons olive oil
  3. 1 medium onion, minced
  4. 3 cloves garlic, minced
  5. 2 medium apples, roughly chopped
  6. 4 cups broth (vegetable or chicken)
  7. 1 15 ounce can pumpkin puree
  8. 1 teaspoon dried sage
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 1/4 teaspoon smoked paprika
  12. 1/2 teaspoon thyme
  13. 1/4 teaspoon rosemary
  14. 1/2 teaspoon nutmeg
Instructions
  1. In dutch oven over medium heat, brown sausage breaking up into small chunks while it cooks. Once sausage is done, remove from pan and set aside.
  2. Heat oil and add onions, sauteing 5 minutes. Add garlic saute another 2 - 3 minutes.
  3. Add apples and saute 5 - 7 minutes.
  4. Pour in broth, stir in pumpkin, and add all spices. Bring to low boil cooking until apples are tender.
  5. Once apples are tender, use a blender or immersion blender to puree apples until smooth.
  6. Add sausage and cook an additional 3 - 5 minutes.
Running In Chucks http://runninginchucks.com/
Related Posts Plugin for WordPress, Blogger...