GREEK YOGURT GELATO RECIPE (Yields eight 4-oz servings)
- 32 oz. non-fat Greek yogurt
- 1/4 cup sugar/Stevia or honey
DIRECTIONS:
Whisk the sugar or honey into the yogurt. Freeze according to the directions of your ice cream maker. If you don’t have one, just pour into shallow glass cups or popsicle trays and freeze for about 6 hrs.
NUTRITION:
1/2 cup or 4 oz = 1 serving
Sweetened with sugar: 78 calories, 15 g carbohydrates, 0 g fat, 5 g protein
Sweetened with honey: 85 calories, 18 g carbohydrates, 0 g fat, 5 g protein
Recipe for Greek Yogurt Cinnamon-Honey Ice Cream here.
Thanks to A Bird in the Kitchen for this recipe!
Cookies & Cream Pudding Pops; Each pop is only 120 calories! However, you can reduce the calories (plus fat, and sugar) and make these pops healthier by using skim milk, reduced fat (or sugar free) Oreo cookies, and fat free cool whip.
(click on picture for recipe)
Once I get my chocolate protein powder I’m making these all summer long!
beautifulpicturesofhealthyfood:
To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will last longer) a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top, and freeze again.
For ice that’s especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles, which make ice cloudy.
Use only edible flowers, such as orchids, nasturtiums, pansies, and snapdragons, that have been grown to be eaten (to ensure they haven’t been treated with chemicals). (via)
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