Pineapple Sorbet

Healthy no-fuss dessert: pineapple sorbet

Lately I have not been posting very much. Why? Because I have been eating.

The last few weeks I came out of hibernation and spent most evenings eating out with friends. I almost feel like I have been on a trip around the world:  enjoying Asian lounge restaurants, clattering dim sum eateries, pure Italian hospitality,  French Michelin starred luxury – just to name a few of the experiences I had.

On my couple evenings at home I balanced things out by eating healthy steamed fish and vegetables. But the contrast proved slightly too much of a shock.

Enter ….. my favourite healthy “emergency dessert”: pineapple sorbet.

This recipe really only has three steps: freeze tinned pineapple, allow to defrost a few minutes, blend. See below for the long version and maybe from now on you will also keep some pineapple in your freezer. Just for emergency purposes only of course 😉

 

Ingredients
(recipe found on the blog ‘Fat Free Vegan‘)
Serves 2-4

1 can of pineapple slices in their own juice (do not take the ones that are canned with syrup)
optional: fresh mint

Recipe

1. Place the pineapple and juice into a zip-lock freezer bag or -container.
2. Freeze until solid, overnight (or just keep some in your freezer at all times- for emergencies).
3. When ready to eat. Allow to defrost at room temperature for about 10 minutes.
4. Place in food processor and process until smooth.
5. If using add mint leaves when the pinapple is almost smooth.
6. Serve immediately. Any leftovers can be stored in the freezer. Just briefly process again before serving.

Advertisement

Frozen Yoghurt

Delicious and instant dessert

I am holding on to the feeling of late summer for as long as possible.  And what food epitomizes summer more than ice cream?

Frozen yoghurt! It is just as icy and creamy but its healthier and more refreshing.

What a fabulously tasty and easy way to have your daily serving of fruit! A desert that is actually good for you!

 

Ingredients
Serves 1-2

125g frozen cherries
100g non-fat Greek yoghurt (I like using 0% Total Yoghurt)
a few drops of vanilla essence
optional: a few drops of lemon juice

 Recipe

1. Place all ingredients into a blender.
2. Blend scraping down the sides regularly (this is the only effort involved).
3. Done!
4. You can prepare the frozen yoghurt before dinner and keep it in the freezer until desert. Take into account that after a while it will become solid.

 Tips & Variations

This recipe can be made with many types of fruit:

• blueberries
• strawberries (allow them to defrost for 15 minutes before putting them in the blender

If you are looking for extra sweetness you can add

• 1/4 tsp stevia
• 1 tsp agave syrup
• 1tsp honey

Playing with Food

“Do not play with your food!”
Nonsense!

 I love playing with my food! What do you think this whole blog is about?

But this specific post really is not mine – it is my nieces’.  I printed out some suggestions I found on this inspiring post. GE and ME chose the ones they wanted to make and then set to work…eh, play.

I had just enough time to take some snapshots before all the fruit was devoured.  (Goes to show: kids not only like to play with food – playing with food  makes them like it!)

So this post is not so much a recipe, as an invitation to play with your food…… and have your children start as early as possible.

(For a collection of more ideas visit the blog “this chick cooks”)

Raspberry Yoghurt

Creamy, dreamy (and really simple) Raspberry Yoghurt

To round off the parade of pink foods I served for a baby shower, I needed a simple, tasty desert. Something that could be prepared ahead and served in individual portions.

I really should be embarrassed that I served something this simple, but it tasted great and look lovely.

Ingredients
(hardly altered from the blog ‘I can cook that’)
Makes about 12 small shot glasses

3 tbsp cranberry juice
2 tbsp sugar
900g frozen or fresh raspberries, defrosted
250g vanilla yoghurt (choose a good quality, organic yoghurt)
For decoration: 12 fresh raspberries
Optional for decoration: whipped cream

 

Recipe

1. Add the cranberry juice, sugar and the raspberries to a blender (reserve the 12 raspberries for decoration). Blend until smooth.
2. Strain through a sieve and discard the seeds. (It takes a while to push the liquid through the sieve.)
3. Combine liquid with the yoghurt.
4. Fill the yoghurt into the shot glasses.
5. Refrigerate for at least one hour or even over night.

Other pink foods for a baby shower:

• Quick Pink Salmon Mousse
• Quinoa Beet Verrine with Smoked Salmon
• Pretty in Pink: Devilled Eggs
• Raspberry Chicken
• Beet Bread
• Mini Meatballs – Plain or Pink
• Beet Hummus