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Frozen Fruit Yogurt Bites

Finding snacks that are just as much fun to make as they are to eat can be challenging.  While our frozen fruit yogurt bites did not turn out exactly as anticipated, Addi, Max and Mimi had lots of fun in the kitchen and still enjoyed the end result.  This post is a tad different as I will fill you in on the right way to make these….and the wrong way! 🤣

I am notorious for just “winging it” in the kitchen.   The kids used to sit and watch at the kitchen island and marvel at how I just added a little of this and a little of that.  They have now learned that as you get more comfortable in the kitchen, it becomes easy to guesstimate while cooking.  However, sometimes one should really follow the directions.

Frozen Fruit Yogurt Bites Ingredients ~

  • 1 Cup Plain Greek yogurt
  • Handful of Frozen fruit of choice
  • 1 tsp. Honey (or more to taste)
  • Spinach (let’s get real sneaky!)

Directions ~

  • Place frozen fruit and honey (and spinach if you choose to add) in blender to puree.  We love our Ninja Personal Smoothie Blender… it makes smoothies so much easier to make.  By using the personal size, each person can choose their own fruit flavors.  Check it out here➡➡➡ Ninja Personal Smoothie blender – we LOVE it!

  • Scoop the puree into a bowl and add 1 cup greek yogurt.  Stir until well mixed.
  • Pour the yogurt mixture into a baggie (or a piping bag if you have one).  I definitely suggest a zip type baggie to alleviate any future messes.

Of course, even with a zip type baggie you can still get leakage out of the top if it isn’t sealed well.  Oh well, at least this is a recipe that is safe to eat even before you freeze!⬇⬇

  • Put in freezer for 3 to 4 hours or until solid.  These will melt fairly fast, so be sure to have them completely frozen before enjoying.

Very Important Tips ~

***Do not add water when making the puree.  This is the first step I messed up on.  I told Addi to add water to her cup to make the puree process easier.  Instead, we should have let the frozen fruit thaw a bit and NOT add water.  By adding water, the mixture came out runnier than it should have been! 

***Puree completely as small chunks will create a hole in your bag later….which you do NOT want!

***Greek yogurt helps with the consistency.  

***Let the kids use a whisk to blend.  They enjoy that so much more than a spoon and it blends better.  We started out with a spoon and switched once we realized it wasn’t mxing well.

***When letting kids help, as I highly recommend that you do, be prepared for the fact that you may not get “dots” as you originally intended.  That is ok!

***Add that spinach….it will make a very fun green color frozen yogurt bite and yet the kids won’t realize it’s coming from spinach.  Unless of course, you let them take part in the puree step as the spinach should be pureed with the fruit and honey.

End Result ~

Ok, so ours did NOT end up in the cute little button style.   I realized very early on that this step was not going as planned.  So, I put on my big girl panties and said to myself, “That’s ok!”  Afterall, isn’t learning in the kitchen part of this whole process?

Seriously, look at that determination in his face.  Who cares that they weren’t perfectly formed.  They still taste the same.  It was time for a little improvision.

We smeared that stuff around and decided to cut little squares instead.   This way, they got to use Addi’s new kid-safe kitchen knife that I talked about for her birthday post.  Did you catch that post?  If not, check it out here as I showed several great kitchen tools for kids….Great ideas for kids in the kitchen!

Does it look like she cared that her yogurt bites weren’t in the button shape?  Who can resist the happiness in that face?

Quick and Easy Version ~

While it is so much fun to create your own flavors, there is an easier version.   Using store bought Go-Gurts , snip off a small corner as mentioned earlier(do not use the precut pull tab they provide).  Proceed to squeeze small dots on wax paper and freeze until solid.  This is quick and easy!

These frozen fruit yogurt bites are a big hit with the kids and adults alike.  Everyone chooses their favorite flavors.  You can get creative and mix different fruits to make new fun flavors.  Have fun and enjoy!

Hugs ~

Mimi

 

 

Velvety Potato Leek Soup

What a tantalizing soup to serve with salad and a sandwich or just a crusty piece of bread!!!  Make it lunch or dinner….just MAKE it!   Blend the sweet delicate flavor of leeks with potatoes to create this creamy soup.  Velvety potato leek soup will quickly become a family favorite!

Have you cooked with leeks before?  They are a member of the onion family and look like a very large green onion.  Leeks add a mild yet sweet flavor to any dish.  You will, however, need to take time to clean them as dirt and grit get caught in the layers easily.  It is best to clean them by cutting off the end and then slice in half length-wise from root to top.  Pull the layers of the onions apart and run each under the water to clean thoroughly.

Velvety Potato Leek Soup Ingredients ~

  • 1 Stick Butter
  • 2 Medium Leeks (sliced)
  • 1 Medium Onion (diced)
  • 3 Green Onions (diced)
  • 5 Russet Potatoes (peeled & sliced or cubed)
  • 32 Ounce Chicken or Vegetable Broth
  • 1 1/2 tsp. Thyme
  • 3 Cloves Fresh Garlic (minced)
  • 2 Cups Heavy Cream
  • Salt & Pepper to taste

Directions ~

Melt stick of butter in stock pan. Add sliced leeks, green onions, garlic and onion to pan.  Saute over medium heat until vegetables are translucent (be careful not to brown).

Add potatoes, thyme and broth and bring to a boil.  Reduce heat to medium and simmer until potatoes are softened (about 20-25 minutes depending on thickness of potatoes).

Using a food processor or immersion blender, blend about 3/4 of the soup until it is pureed.  *You can puree the whole batch, but I prefer to leave a small portion of it a bit chunky.  If you are using a food processor, ladel portions at a time to the processor depending upon the size of your processor bowl.

Return puree to pot and add heavy cream.  Season with salt and pepper to taste.  Cook over low heat until heated through.

Garnishments ~

  • crumbled bacon, bacon and more bacon!!!
  • shredded gruyere, parmesan or cheese of your choice
  • sprinkle of cayenne pepper
  • chives
  • cracked black pepper

Notes ~

You can omit the heavy cream or substitute half and half for a more low-fat version of velvety potato leek soup.  The soup will still have a creamy texture to it as the pureeing process creates a creamy a nice cream consistency.

Slice or dice the potatoes to your preference.  Whichever method you choose, you will not want them to be real thick or it will take longer for the potatoes to soften while cooking.  The picture belows shows slices, but I actually prefer dicing the potatoes.  Small chunks of potatoes give a nice texture for that 1/4 of the soup I do not puree.

Don’t let the idea of pureeing turn you away.  This soup is super easy to make and is well worth that extra step.  I love my Ninja.  Get your Ninja Mega Kitchen System Here!

  • Includes: 1500-Watt Motor Base, 72-Oz. Total Crushing Pitcher, 8 Cup Food Processor Bowl, Dough Blade, (2) 16-Oz. Nutri Ninja Cups with To-Go-Lids

As mentioned earlier, you can also use an immersion blender instead.  Check out the immersion hand blender here!

  • Hand-held immersion blender for mixing soups, sauces, smoothies, and more

Both of these gadgets have numerous benefits, you only need to decide which one works best for you!  In fact, maybe you already have one of these.  MAYBE, you have it tucked away and haven’t used it in a while.  Do me a favor, get it out and use it for this amazing recipe!

Serve this luscious soup with a leafy green salad or a side of pasta salad.  Add  some crusty bread that is great for dipping for a hearty and cozy dinner.  What’s even better is that this fun idea is coming to you right before St. Patrick’s Day.  Afterall, it is also called Irish Potato Leek soup!  Enjoy!

Happy Cooking ~

Mimi (Shelly)

 

 

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