Tropical Coconut Smoothie
Aioli
Ingredients:
3 large pasteurized egg yolks
1/4 cup (60 ml) lemon juice
1 teaspoon salt
1/8 teaspoon white pepper
3 large garlic cloves, peeled
1 cup (240 ml) light olive oil
Directions:
Place egg yolks, lemon juice, salt and pepper into the Vitamix container and secure lid.
http://www.vitamix.com
Ingredients:
3 large pasteurized egg yolks
1/4 cup (60 ml) lemon juice
1 teaspoon salt
1/8 teaspoon white pepper
3 large garlic cloves, peeled
1 cup (240 ml) light olive oil
Directions:
Place egg yolks, lemon juice, salt and pepper into the Vitamix container and secure lid.
http://www.vitamix.com
Honey Butter
Ingredients:
1 1/2 cups (360 g) unsalted butter, softened
1 cup (240 ml) light olive oil
1/2 cup (120 ml) honey (or to taste)
Directions:
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 5.
Blend for 15-30 seconds until smooth.
Roll in plastic wrap and form a 6-inch (15 cm) log. Freeze until ready to use.
http://www.vitamix.com
Ingredients:
1 1/2 cups (360 g) unsalted butter, softened
1 cup (240 ml) light olive oil
1/2 cup (120 ml) honey (or to taste)
Directions:
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 5.
Blend for 15-30 seconds until smooth.
Roll in plastic wrap and form a 6-inch (15 cm) log. Freeze until ready to use.
http://www.vitamix.com
Pound Away the Pounds Tonic
Ingredients
1 Cup Spinach
1 Large Tomato
½ Stalk Celery
½ Carrot
½ Bell Pepper
¼ Small Onion
¼ Lime
2 Sprigs Cilantro
1 ½ Cups Water
Directions
Add all ingredients to your Tall Cup and extract for 40 seconds, or until smooth.
Enjoy!
https://www.nutriliving.com/recipes/pound-away-pounds-tonic#1k3ucv2j7LGtACfA.99
Ingredients
1 Cup Spinach
1 Large Tomato
½ Stalk Celery
½ Carrot
½ Bell Pepper
¼ Small Onion
¼ Lime
2 Sprigs Cilantro
1 ½ Cups Water
Directions
Add all ingredients to your Tall Cup and extract for 40 seconds, or until smooth.
Enjoy!
https://www.nutriliving.com/recipes/pound-away-pounds-tonic#1k3ucv2j7LGtACfA.99
Carrot Cake Smoothie
Makes 2 large smoothies
1 cup milk (I used unsweetened vanilla almond milk)
1/2 cup plain yogurt
1/2 cup rolled oats (optional)
3 carrots, cut into chunks (or see options above)
1 large banana
1 teaspoon pure vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch nutmeg
1-2 tablespoons honey, agave nectar, or maple syrup, to taste (optional, not pictured)
ice (you don’t need ice if you have a frozen banana and/or frozen almond milk)
Put everything except the ice into the blender. Blend until smooth (you’ll want to blend longer than usual to get rid of any graininess from the carrot). Add the ice and blend again until smooth.
http://happyhealthymama.com/2011/08/carrot-cake-smoothie.html
Makes 2 large smoothies
1 cup milk (I used unsweetened vanilla almond milk)
1/2 cup plain yogurt
1/2 cup rolled oats (optional)
3 carrots, cut into chunks (or see options above)
1 large banana
1 teaspoon pure vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch nutmeg
1-2 tablespoons honey, agave nectar, or maple syrup, to taste (optional, not pictured)
ice (you don’t need ice if you have a frozen banana and/or frozen almond milk)
Put everything except the ice into the blender. Blend until smooth (you’ll want to blend longer than usual to get rid of any graininess from the carrot). Add the ice and blend again until smooth.
http://happyhealthymama.com/2011/08/carrot-cake-smoothie.html
Green Monster Spinach Smoothie
Serves 1
Ingredients:
1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)
Directions:
Combine all ingredients in a blender and blend until smooth.
Nutritional stats:
350 calories, 10g fiber, 21g protein
www.iowagirleats.com
Serves 1
Ingredients:
1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)
Directions:
Combine all ingredients in a blender and blend until smooth.
Nutritional stats:
350 calories, 10g fiber, 21g protein
www.iowagirleats.com
Mango Pineapple Smoothie
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Directions:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
www.lonintheoven.com
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Directions:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
www.lonintheoven.com
Peanut Butter Chocolate Ice Cream
Ingredients:
2/3 cup half and half or heavy whipping cream . . . I will acquiesce to raw whole milk
2/3 cup natural peanut butter
1/2 cup cane sugar or raw honey
1 tsp vanilla (use one with real alcohol to lower the freezing point)
2 tablespoons cocoa
4 cups ice cubes
Directions:
Measure and pour the above ingredients into your Vitamix wet container in the order listed.
As always, place the black hat on your container. Turn Variable to #10 and flip the switch to HighIf necessary, use your tamper to plunge the ice cubes towards their heroic job.
If ice cream resembles a smoothie instead, good luck deciding that, add a few more ice cubes. BUT let me warn you . . . it does dilute the taste a bit.
www.granolamom4god.com
Ingredients:
2/3 cup half and half or heavy whipping cream . . . I will acquiesce to raw whole milk
2/3 cup natural peanut butter
1/2 cup cane sugar or raw honey
1 tsp vanilla (use one with real alcohol to lower the freezing point)
2 tablespoons cocoa
4 cups ice cubes
Directions:
Measure and pour the above ingredients into your Vitamix wet container in the order listed.
As always, place the black hat on your container. Turn Variable to #10 and flip the switch to HighIf necessary, use your tamper to plunge the ice cubes towards their heroic job.
If ice cream resembles a smoothie instead, good luck deciding that, add a few more ice cubes. BUT let me warn you . . . it does dilute the taste a bit.
www.granolamom4god.com
DARK CHOCOLATE, PEANUT BUTTER AND BANANA SMOOTHIE
YIELD: 4 SERVINGS
INGREDIENTS:
3 cups of soy milk (more if you like and you can use almond milk or regular milk as well)
2-3 frozen bananas, chopped
1 tablespoon unsweetened dark cocoa powder
1/4 cup dark chocolate chips (using 3-4 squares of 70% cocoa chocolate its better, I just didn't have any on hand)
1 tablespoon raw cacao nibs (optional)
2 tablespoons honey
1/4 cup flax seed meal (optional, sometimes I add it and sometimes I don't)
2-3 tablespoons peanut butter.
DIRECTIONS:
In a blender add the chocolate chips, cocoa nibs, cocoa powder, peanut butter and 1 cup of soy milk. Blend for about 30 seconds. Add other remaining ingredients and blend until liquefied.
You can also freeze these on individual 3 oz Dixie cups for the kids. I do sometimes.
www.eatgood4life.com
YIELD: 4 SERVINGS
INGREDIENTS:
3 cups of soy milk (more if you like and you can use almond milk or regular milk as well)
2-3 frozen bananas, chopped
1 tablespoon unsweetened dark cocoa powder
1/4 cup dark chocolate chips (using 3-4 squares of 70% cocoa chocolate its better, I just didn't have any on hand)
1 tablespoon raw cacao nibs (optional)
2 tablespoons honey
1/4 cup flax seed meal (optional, sometimes I add it and sometimes I don't)
2-3 tablespoons peanut butter.
DIRECTIONS:
In a blender add the chocolate chips, cocoa nibs, cocoa powder, peanut butter and 1 cup of soy milk. Blend for about 30 seconds. Add other remaining ingredients and blend until liquefied.
You can also freeze these on individual 3 oz Dixie cups for the kids. I do sometimes.
www.eatgood4life.com
APPLEBEE'S Frozen Lemonade
2 cups ice cubes
1 cup water
1 (6 ounce) can frozen lemonade concentrate
5 large fresh strawberries, hulled
Directions:
Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
2 cups ice cubes
1 cup water
1 (6 ounce) can frozen lemonade concentrate
5 large fresh strawberries, hulled
Directions:
Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
Basic Fruit and Yogurt Smoothie
Ingredients:
frozen fruit
1/2 cup liquid (or more for a thinner smoothie)
6 oz yogurt of choice (such as Wholesoy or So Delicious)
sweetener of choice, to taste
Flavors: Fruit Smoothie Recipes
Purple Dragon: Use 1 cup frozen blueberries as your fruit and 1/2 cup orange juice for the liquid.
White Unicorn: Use 1 large (over-ripe) banana for the fruit and 1/2 cup milk of choice for the liquid.
Goldilocks: Use 1 cup frozen mango for the fruit and 1/2 cup pineapple or orange juice for the liquid.
Pink Princess: Use 1 cup frozen raspberries as your fruit and 1/2 cup milk of choice (such as almond milk) for the liquid.
Green Frog Prince: Use 1 large (over-ripe) banana as your fruit, 1/2 cup pineapple juice, and add a handful of spinach or kale leaves. Optional: you can also add just a tiny pinch of spirulina.
Magic Fairy: Use 1 cup frozen pineapple, 1/2 cup canned coconut milk, and any tropical-flavor yogurt. Sprinkle fairy dust on top (such as acai powder or homemade sprinkles)
Ugly Duckling: Throw all the leftover frozen fruit (to equal 1 cup) you can find into a blender with 1 tbsp cocoa or cacao powder, your liquid of choice, and your yogurt, and see what comes out. Add a few spinach or kale leaves for maximum ugliness!
http://chocolatecoveredkatie.com/fruit-smoothie-calories-and-nutrition-facts/
http://chocolatecoveredkatie.com/2013/05/17/fairytale-fruit-yogurt-smoothie-flavors/
Ingredients:
frozen fruit
1/2 cup liquid (or more for a thinner smoothie)
6 oz yogurt of choice (such as Wholesoy or So Delicious)
sweetener of choice, to taste
Flavors: Fruit Smoothie Recipes
Purple Dragon: Use 1 cup frozen blueberries as your fruit and 1/2 cup orange juice for the liquid.
White Unicorn: Use 1 large (over-ripe) banana for the fruit and 1/2 cup milk of choice for the liquid.
Goldilocks: Use 1 cup frozen mango for the fruit and 1/2 cup pineapple or orange juice for the liquid.
Pink Princess: Use 1 cup frozen raspberries as your fruit and 1/2 cup milk of choice (such as almond milk) for the liquid.
Green Frog Prince: Use 1 large (over-ripe) banana as your fruit, 1/2 cup pineapple juice, and add a handful of spinach or kale leaves. Optional: you can also add just a tiny pinch of spirulina.
Magic Fairy: Use 1 cup frozen pineapple, 1/2 cup canned coconut milk, and any tropical-flavor yogurt. Sprinkle fairy dust on top (such as acai powder or homemade sprinkles)
Ugly Duckling: Throw all the leftover frozen fruit (to equal 1 cup) you can find into a blender with 1 tbsp cocoa or cacao powder, your liquid of choice, and your yogurt, and see what comes out. Add a few spinach or kale leaves for maximum ugliness!
http://chocolatecoveredkatie.com/fruit-smoothie-calories-and-nutrition-facts/
http://chocolatecoveredkatie.com/2013/05/17/fairytale-fruit-yogurt-smoothie-flavors/
Strawberry Pineapple Smoothie
Ingredients:
1 cup frozen strawberries
3/4 cup milk
3/4 cup pineapple juice
1/2 cup vanilla yogurt
2 tablespoons white sugar
6 ice cubes
1 teaspoon wheat germ (optional)
Directions:
Blend the strawberries, milk, pineapple juice, vanilla yogurt, sugar, ice, and wheat germ in a blender until smooth. You may need to scrape down the sides of the blender a couple of times. Pour into glasses and serve immediately.
http://allrecipes.com
Ingredients:
1 cup frozen strawberries
3/4 cup milk
3/4 cup pineapple juice
1/2 cup vanilla yogurt
2 tablespoons white sugar
6 ice cubes
1 teaspoon wheat germ (optional)
Directions:
Blend the strawberries, milk, pineapple juice, vanilla yogurt, sugar, ice, and wheat germ in a blender until smooth. You may need to scrape down the sides of the blender a couple of times. Pour into glasses and serve immediately.
http://allrecipes.com
PINEAPPLE SMOOTHIE
Recipe:
1 of cup skim milk
4 ounces canned pineapple chunks, with the juice
1 tablespoon of flaxseed oil
6 ice cubes
Put the milk, pineapple, and ice into the blender and blend until smooth, then add the flaxseed oil.
http://weightloss.allwomenstalk.com
Recipe:
1 of cup skim milk
4 ounces canned pineapple chunks, with the juice
1 tablespoon of flaxseed oil
6 ice cubes
Put the milk, pineapple, and ice into the blender and blend until smooth, then add the flaxseed oil.
http://weightloss.allwomenstalk.com
Sunny Hawaiian Smoothie
1 c. orange juice
1 can (10oz) of crushed pineapple with juice
2 med. bananas
1 8oz. carton plain or vanilla yogurt (We found coconut cream yogurt once and tried it and yeah… wish I could buy it in big size because it was amazing!!)
1 c. ice
splash of grenadine syrup for color, if desired
Add the ice, pineapple and bananas in a blender; process until smooth. Add the orange juice and yogurt and blend. Pour into glasses, and add a splash of grenadine syrup for color if desired. Serve immediately. You can garnish the side of the glass with a pineapple slice for decoration.
http://dailydishrecipes.com
1 c. orange juice
1 can (10oz) of crushed pineapple with juice
2 med. bananas
1 8oz. carton plain or vanilla yogurt (We found coconut cream yogurt once and tried it and yeah… wish I could buy it in big size because it was amazing!!)
1 c. ice
splash of grenadine syrup for color, if desired
Add the ice, pineapple and bananas in a blender; process until smooth. Add the orange juice and yogurt and blend. Pour into glasses, and add a splash of grenadine syrup for color if desired. Serve immediately. You can garnish the side of the glass with a pineapple slice for decoration.
http://dailydishrecipes.com
Banana Orange Pineapple Smoothie
1 banana
1 1/2 c. pineapple chunks, drained
1/2 c. orange juice
1 /2 c. milk
2 Tbs. honey
4 to 5 ice cubes
Place all ingredients into the blender. Blend until smooth. Serve. Delish!
http://dailydishrecipes.com
1 banana
1 1/2 c. pineapple chunks, drained
1/2 c. orange juice
1 /2 c. milk
2 Tbs. honey
4 to 5 ice cubes
Place all ingredients into the blender. Blend until smooth. Serve. Delish!
http://dailydishrecipes.com
Pineapple Whip
Ingredients:
1 fresh pineapple, peeled, cored and chopped
1 cup almond milk
1 tablespoon honey (optional, for authentic sweetness)
Instructions:
To get started, you’ll want to freeze the pineapple chunks. I chopped mine a day ahead of time, and froze the chunks overnight. You could also purchase frozen pineapple, if you prefer. As you can see from the picture below, the frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher.
This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the frozen pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.
Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.
For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!
Any leftovers can be frozen in an ice cube tray, and used in smoothies later.
Enjoy!
www.detoxinista.com
Ingredients:
1 fresh pineapple, peeled, cored and chopped
1 cup almond milk
1 tablespoon honey (optional, for authentic sweetness)
Instructions:
To get started, you’ll want to freeze the pineapple chunks. I chopped mine a day ahead of time, and froze the chunks overnight. You could also purchase frozen pineapple, if you prefer. As you can see from the picture below, the frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher.
This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the frozen pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.
Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.
For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!
Any leftovers can be frozen in an ice cube tray, and used in smoothies later.
Enjoy!
www.detoxinista.com
Strawberry Banana Smoothie
Recipe:
1 cup of strawberries
1 banana
1/2 cup of low-fat yogurt or milk
5 ice cubes
1/2 of a sliced orange
Place all the ingredients in the blender and blend until smooth.
http://weightloss.allwomenstalk.com
Recipe:
1 cup of strawberries
1 banana
1/2 cup of low-fat yogurt or milk
5 ice cubes
1/2 of a sliced orange
Place all the ingredients in the blender and blend until smooth.
http://weightloss.allwomenstalk.com
Watermelon Smoothie
Recipe:
6 cups of seedless watermelon, chopped
1 cup of lemon sherbet, non-fat milk, or low-fat vanilla yogurt
12 ice cubes
Put half the watermelon in the blender and blend until smooth, then add half of the ice and sherbet; blend until smooth. Repeat the process with the rest of the ingredients.
http://weightloss.allwomenstalk.com
Recipe:
6 cups of seedless watermelon, chopped
1 cup of lemon sherbet, non-fat milk, or low-fat vanilla yogurt
12 ice cubes
Put half the watermelon in the blender and blend until smooth, then add half of the ice and sherbet; blend until smooth. Repeat the process with the rest of the ingredients.
http://weightloss.allwomenstalk.com
Breakfast Smoothies
Ingredients:
1 1/2 cups (12 ounces) plain fat-free yogurt
3 to 4 bananas, peeled, cut into chunks
14 ounces strawberries, stems removed, roughly chopped to equal 3 cups
1/4 cup skim milk or soy milk
2 tablespoons honey
1 cup ice
Directions:
Gradually add all ingredients to the jar of a blender; puree until smooth. Serve.
http://www.marthastewart.com
Ingredients:
1 1/2 cups (12 ounces) plain fat-free yogurt
3 to 4 bananas, peeled, cut into chunks
14 ounces strawberries, stems removed, roughly chopped to equal 3 cups
1/4 cup skim milk or soy milk
2 tablespoons honey
1 cup ice
Directions:
Gradually add all ingredients to the jar of a blender; puree until smooth. Serve.
http://www.marthastewart.com
Skinny Strawberry Smoothie
Ingredients:
2 cups frozen strawberries
1 cup water flavored with Crystal Light Strawberry Lemonade
Directions:
Blend together until smooth.
Drink.
http://www.thistlewoodfarms.com/skinny-strawberry-smoothie
Ingredients:
2 cups frozen strawberries
1 cup water flavored with Crystal Light Strawberry Lemonade
Directions:
Blend together until smooth.
Drink.
http://www.thistlewoodfarms.com/skinny-strawberry-smoothie
Pumpkin Smoothie
Ingredients:
1/2 cup pumpkin butter
1/2 cup skim milk
1/2 cup crushed ice
6 oz nonfat Greek yogurt (or plain would work too)
2 tsp vanilla extract
1/2 tsp pumpkin pie spice or cinnamon (to taste)
2 tsp packed brown sugar (or maple syrup to taste)
Directions:
Put all ingredients in a blender and blend until smooth. Serve with a straw.
Serving Size: 1 cup
Calories: 185
http://www.skinnytaste.com/2010/10/pumpkin-smoothie.html
Ingredients:
1/2 cup pumpkin butter
1/2 cup skim milk
1/2 cup crushed ice
6 oz nonfat Greek yogurt (or plain would work too)
2 tsp vanilla extract
1/2 tsp pumpkin pie spice or cinnamon (to taste)
2 tsp packed brown sugar (or maple syrup to taste)
Directions:
Put all ingredients in a blender and blend until smooth. Serve with a straw.
Serving Size: 1 cup
Calories: 185
http://www.skinnytaste.com/2010/10/pumpkin-smoothie.html
Frozen Hot Chocolate
Makes 1 reeeaally big serving
1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
2 tbsp cocoa powder (10 grams)
scant 1/16th tsp salt (do not omit this)
1/2 tsp nunaturals stevia or 1 tablespoon agave, maple syrup, or sugar (or more, if you have a sweet tooth)
Optional: for an even richer flavor, try adding a little melted chocolate (Serendipity’s recipe calls for this) or chocolate syrup, peanut butter
Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze.
Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.) Do not add ice. I repeat: Do NOT add ice. You will dilute the flavor.
Top with homemade Vegan Whipped Cream.
And/or soyatoo, cacao nibs, chocolate syrup, sprinkles…
Fro-Co Nutrition Facts:
(For the entire thing)
Calories: 80
fat grams: 4.5
Protein grams: 3
Sugar grams: 0 (if using stevia)
I first made this using only almond milk. I liked it… but my taste-tester friends—some of whom have tasted the real thing from Serendipity—said it was more like frozen ice milk than hot chocolate. I agreed; the recipe was missing that rich, hot-chocolate flavor. Nothin’ a little fat couldn’t fix! So if you can spare the calories in your diet, try using at least 1/3 cup of full-fat coconut milk. It will still be much healthier than the Serendipity version (220 calories to their 850. I’m not sure what their serving size is… but my recipe makes a pretty big serving! And it has no cholesterol and can be sugar-free.)
Ideas for Variations:
Add almond or mint extract, blend in some banana, spike with rum, or even add peanut butter!
www.chocolatecoveredkatie.com
Makes 1 reeeaally big serving
1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
2 tbsp cocoa powder (10 grams)
scant 1/16th tsp salt (do not omit this)
1/2 tsp nunaturals stevia or 1 tablespoon agave, maple syrup, or sugar (or more, if you have a sweet tooth)
Optional: for an even richer flavor, try adding a little melted chocolate (Serendipity’s recipe calls for this) or chocolate syrup, peanut butter
Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze.
Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.) Do not add ice. I repeat: Do NOT add ice. You will dilute the flavor.
Top with homemade Vegan Whipped Cream.
And/or soyatoo, cacao nibs, chocolate syrup, sprinkles…
Fro-Co Nutrition Facts:
(For the entire thing)
Calories: 80
fat grams: 4.5
Protein grams: 3
Sugar grams: 0 (if using stevia)
I first made this using only almond milk. I liked it… but my taste-tester friends—some of whom have tasted the real thing from Serendipity—said it was more like frozen ice milk than hot chocolate. I agreed; the recipe was missing that rich, hot-chocolate flavor. Nothin’ a little fat couldn’t fix! So if you can spare the calories in your diet, try using at least 1/3 cup of full-fat coconut milk. It will still be much healthier than the Serendipity version (220 calories to their 850. I’m not sure what their serving size is… but my recipe makes a pretty big serving! And it has no cholesterol and can be sugar-free.)
Ideas for Variations:
Add almond or mint extract, blend in some banana, spike with rum, or even add peanut butter!
www.chocolatecoveredkatie.com
Frozen Hot Chocolate
INGREDIENTS:
4 ounces of your favorite chocolate (I used semi-sweet chocolate)
2 teaspoons store-bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
lightly sweetened whipped cream
chocolate shavings (optional)
DIRECTIONS:
Chop chocolate into small pieces and melt in microwave on low heat. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended. Slowly add 1/2 cup milk, stirring until smooth. Cool to room temperature.
In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice.
Blend on high speed until smooth and the consistency of a frozen daiquiri. Enjoy! (This recipe made a large blender full – I believe I got at least 4 8 oz. servings from one batch.)
http://www.melskitchencafe.com/2008/11/frozen-hot-chocolate.html
INGREDIENTS:
4 ounces of your favorite chocolate (I used semi-sweet chocolate)
2 teaspoons store-bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
lightly sweetened whipped cream
chocolate shavings (optional)
DIRECTIONS:
Chop chocolate into small pieces and melt in microwave on low heat. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended. Slowly add 1/2 cup milk, stirring until smooth. Cool to room temperature.
In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice.
Blend on high speed until smooth and the consistency of a frozen daiquiri. Enjoy! (This recipe made a large blender full – I believe I got at least 4 8 oz. servings from one batch.)
http://www.melskitchencafe.com/2008/11/frozen-hot-chocolate.html
Serendipity Frozen Hot Chocolate
Ingredients:
3 oz. very high quality chocolate
2 tsp. high quality store-bought hot chocolate mix
1 1/2 tbsp. sugar
1 1/2 c. milk
3 c. ice
For the Whipped Cream:
1 c. heavy whipping cream, cold
1 tsp. vanilla extract
1 1/2 tbsp. light corn syrup
Directions:
Melt the chocolate over medium heat in a small or medium saucepan.
Add the hot chocolate mix and sugar, stirring until blended.
Remove from heat and slowly whisk in the milk.
Let cool to room temperature.
Meanwhile, whip the whipping cream, vanilla, and corn syrup in a stand mixer on med-high until it holds stiff peaks.
Add the ice, remaining milk, and the chocolate mixture to a blender. Blend until smooth.
Pour into a large sundae glass, add whipped cream and chocolate shavings.
http://www.somethingswanky.com/serendipity-3-frozen-hot-chocolate/
Ingredients:
3 oz. very high quality chocolate
2 tsp. high quality store-bought hot chocolate mix
1 1/2 tbsp. sugar
1 1/2 c. milk
3 c. ice
For the Whipped Cream:
1 c. heavy whipping cream, cold
1 tsp. vanilla extract
1 1/2 tbsp. light corn syrup
Directions:
Melt the chocolate over medium heat in a small or medium saucepan.
Add the hot chocolate mix and sugar, stirring until blended.
Remove from heat and slowly whisk in the milk.
Let cool to room temperature.
Meanwhile, whip the whipping cream, vanilla, and corn syrup in a stand mixer on med-high until it holds stiff peaks.
Add the ice, remaining milk, and the chocolate mixture to a blender. Blend until smooth.
Pour into a large sundae glass, add whipped cream and chocolate shavings.
http://www.somethingswanky.com/serendipity-3-frozen-hot-chocolate/
Mocha Frappuccino
1/4 cup cold coffee
1 1/2 tablespoons sugar
1/4 cup milk
1 cup ice
1 1/2 tablespoons chocolate syrup
1/2 to taste whipped cream
Directions:
Combine all ingredients into an electric blender.
Blend the drink until ice is crushed and drink is smooth.
Serve drink in coffee cups and top with whipped cream and chocolate syrup (if desired).
Add straw for ease in drinking.
http://www.food.com/recipe/mocha-frappuccino
1/4 cup cold coffee
1 1/2 tablespoons sugar
1/4 cup milk
1 cup ice
1 1/2 tablespoons chocolate syrup
1/2 to taste whipped cream
Directions:
Combine all ingredients into an electric blender.
Blend the drink until ice is crushed and drink is smooth.
Serve drink in coffee cups and top with whipped cream and chocolate syrup (if desired).
Add straw for ease in drinking.
http://www.food.com/recipe/mocha-frappuccino
Coffee Smoothie
Serves 4
1 cup strongly brewed coffee, cooled
1 cup milk, cold (whole, 2 percent or skim, whatever you fancy)
2 heaping tablespoons instant vanilla pudding*
1-3 teaspoons of sugar, depending on how sweet you like your coffee
2 cups of small ice cubes (more to further thicken the smoothie)
Add all of the ingredients to the blender and blend until smooth and frothy.
* As we all know, chocolate makes everything better, so no doubt chocolate pudding would also make this a killer smoothie! I’m also quite curious to try butterscotch pudding.
This smoothie is awesome as is, but if you’re feeling adventurous here are some great additions:
* Half a frozen banana (this will thicken the smoothie up even further)
* 2 Tablespoons of chocolate syrup
* a dash of ground cinnamon
* 1 teaspoon instant coffee (for a little extra buzz)
* 1/4 teaspoon almond extract
* 1/4 teaspoon coconut extract
* whipped cream on top
http://thecornerkitchenblog.com/coffee-smoothie/
Serves 4
1 cup strongly brewed coffee, cooled
1 cup milk, cold (whole, 2 percent or skim, whatever you fancy)
2 heaping tablespoons instant vanilla pudding*
1-3 teaspoons of sugar, depending on how sweet you like your coffee
2 cups of small ice cubes (more to further thicken the smoothie)
Add all of the ingredients to the blender and blend until smooth and frothy.
* As we all know, chocolate makes everything better, so no doubt chocolate pudding would also make this a killer smoothie! I’m also quite curious to try butterscotch pudding.
This smoothie is awesome as is, but if you’re feeling adventurous here are some great additions:
* Half a frozen banana (this will thicken the smoothie up even further)
* 2 Tablespoons of chocolate syrup
* a dash of ground cinnamon
* 1 teaspoon instant coffee (for a little extra buzz)
* 1/4 teaspoon almond extract
* 1/4 teaspoon coconut extract
* whipped cream on top
http://thecornerkitchenblog.com/coffee-smoothie/
Healthy Starbucks Frappuccinos
(Serves 2)
2 cups milk of choice
1/2 tsp pure vanilla extract
2 tsp instant coffee (I use Mt. Hagen decaf, but regular is ok too.)
1/16 tsp salt (don’t omit)
sweetener, such as 3 nunaturals stevia packets (or 2-3 tablespoons sugar)
optional: a reader suggested adding 1-2 tsp fruit pectin for even extra thickness
Homemade Starbucks Frappuccino recipe:
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers. Thaw until just soft enough for your blender to be able to handle it. Blend each serving individually, until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy.
www.chocolatecoveredkatie.com
(Serves 2)
2 cups milk of choice
1/2 tsp pure vanilla extract
2 tsp instant coffee (I use Mt. Hagen decaf, but regular is ok too.)
1/16 tsp salt (don’t omit)
sweetener, such as 3 nunaturals stevia packets (or 2-3 tablespoons sugar)
optional: a reader suggested adding 1-2 tsp fruit pectin for even extra thickness
Homemade Starbucks Frappuccino recipe:
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers. Thaw until just soft enough for your blender to be able to handle it. Blend each serving individually, until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy.
www.chocolatecoveredkatie.com
Frappe Coffee Smoothie
Ingredients:
1 cup countertop yogurt made with heavy whipping cream
1 cup organic Half-n-Half (another Costco purchase)
2 cups ice
2 tbls Dutch-Pressed Cocoa
2 tbls local, raw honey
1 Starbucks Via Ready Brew
Directions:
Place all ingredients in the Vitamix Wet container, MINUS the ice. Attach lid.
Turn the machine on, dialing machine to 10, and then flipping switch to high. Add ice while machine is running. If a vortex is not formed, you can use your tamper to aide in mixing ingredients.
Blend until smooth.
(Serves 2)
http://www.granolamom4god.com/2012/06/five-days-with-your-vitamix-smoothies.html
Ingredients:
1 cup countertop yogurt made with heavy whipping cream
1 cup organic Half-n-Half (another Costco purchase)
2 cups ice
2 tbls Dutch-Pressed Cocoa
2 tbls local, raw honey
1 Starbucks Via Ready Brew
Directions:
Place all ingredients in the Vitamix Wet container, MINUS the ice. Attach lid.
Turn the machine on, dialing machine to 10, and then flipping switch to high. Add ice while machine is running. If a vortex is not formed, you can use your tamper to aide in mixing ingredients.
Blend until smooth.
(Serves 2)
http://www.granolamom4god.com/2012/06/five-days-with-your-vitamix-smoothies.html
Skinny Vanilla Mocha Frappe
Ingredients:
1 heaping teaspoon instant coffee
1 1/2 cups water
1/2 cup skim milk
3 tsp vanilla extract
1 tsp unsweetened cocoa powder
1 packet stevia or 1 tbsp. sugar (to taste)
Instructions:
In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.
Notes
You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it's 1 1/2 cups.
If coffee is to frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.
Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2
http://www.peanutbutterandpeppers.com/2012/06/18/skinny-vanilla-mocha-frappe/
Ingredients:
1 heaping teaspoon instant coffee
1 1/2 cups water
1/2 cup skim milk
3 tsp vanilla extract
1 tsp unsweetened cocoa powder
1 packet stevia or 1 tbsp. sugar (to taste)
Instructions:
In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.
Notes
You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it's 1 1/2 cups.
If coffee is to frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.
Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2
http://www.peanutbutterandpeppers.com/2012/06/18/skinny-vanilla-mocha-frappe/
Pumpkin Pie Frappuccinos
2 cups milk of choice (480g)
1/2 tsp pure vanilla extract
2 tsp instant coffee granules (decaf or regular)
scant 1/16 tsp salt
stevia extract to taste, or 3 tbsp sugar (or other sweetener of choice)
1/2 cup canned pumpkin (120g)
1/4 tsp cinnamon (or pumpkin pie spice)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers.
Thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached.
Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy. Note: the flavor and texture will obviously vary depending on your choice of milk. I’m sure many types of milk will yield a good result, but I’ve only tried the recipe with Silk almond milk.
http://chocolatecoveredkatie.com/2012/09/20/healthy-makeover-pumpkin-spice-frappuccinos/
2 cups milk of choice (480g)
1/2 tsp pure vanilla extract
2 tsp instant coffee granules (decaf or regular)
scant 1/16 tsp salt
stevia extract to taste, or 3 tbsp sugar (or other sweetener of choice)
1/2 cup canned pumpkin (120g)
1/4 tsp cinnamon (or pumpkin pie spice)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers.
Thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached.
Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy. Note: the flavor and texture will obviously vary depending on your choice of milk. I’m sure many types of milk will yield a good result, but I’ve only tried the recipe with Silk almond milk.
http://chocolatecoveredkatie.com/2012/09/20/healthy-makeover-pumpkin-spice-frappuccinos/
Birthday Cake Milkshakes
Ingredients:
Makes 2 milkshakes
1 cup milk
5-6 large scoops vanilla ice cream
3-4 tablespoon yellow or white cake mix
Sprinkles
Corn syrup
Instructions:
All the measurements are estimates, everyone scoops differently, do what works for your blender.
Prepare your glass. Place about 2 tablespoons of sprinkles in the bottom of a small bowl; you want your bowl just a bit larger than the mouth of your glass. Using your finger, rub corn syrup around the rim of your glass then place rim in sprinkles, moving around a bit to get good coverage. Repeat with second glass and set aside.
Place milk, ice cream and cake mix in blender and blend until, you know, milkshake consistency. Pour into prepared glasses and top with the remaining sprinkles in your bowl. No waste.
Add a straw and enjoy!
http://chocolatechocolateandmore.com/2012/08/birthday-cake-milkshakes/
Ingredients:
Makes 2 milkshakes
1 cup milk
5-6 large scoops vanilla ice cream
3-4 tablespoon yellow or white cake mix
Sprinkles
Corn syrup
Instructions:
All the measurements are estimates, everyone scoops differently, do what works for your blender.
Prepare your glass. Place about 2 tablespoons of sprinkles in the bottom of a small bowl; you want your bowl just a bit larger than the mouth of your glass. Using your finger, rub corn syrup around the rim of your glass then place rim in sprinkles, moving around a bit to get good coverage. Repeat with second glass and set aside.
Place milk, ice cream and cake mix in blender and blend until, you know, milkshake consistency. Pour into prepared glasses and top with the remaining sprinkles in your bowl. No waste.
Add a straw and enjoy!
http://chocolatechocolateandmore.com/2012/08/birthday-cake-milkshakes/
Lemon Icy
Ingredients:
3/4 cup filtered water
1 organic lemon, peeled and quartered (leave the seeds – the essential oil is in there!)
1 tsp lemon peel
1/4 – 1/2 cup cane sugar or raw hone
2 cups ice cubes
Directions:
Add the above ingredients to your wet container in listed order.
Put that lid on.
Turn machine to #10 and flip Variable to High.
Blend until smooth.
www.granolamom4god.com
Ingredients:
3/4 cup filtered water
1 organic lemon, peeled and quartered (leave the seeds – the essential oil is in there!)
1 tsp lemon peel
1/4 – 1/2 cup cane sugar or raw hone
2 cups ice cubes
Directions:
Add the above ingredients to your wet container in listed order.
Put that lid on.
Turn machine to #10 and flip Variable to High.
Blend until smooth.
www.granolamom4god.com
Mint Chocolate Chip Ice Cream
(Makes 1 huge serving)
1/4 tsp pure vanilla extract
scant 1/16 tsp salt (don’t omit)
sweetener (such as 1 stevia packet or 1tbsp sugar)
1 cup milk of choice (I used Silk unsweetened almondmilk. See directions below for other types that work.)
1-2 tbsp chocolate chips (or a big piece of your favorite chocolate bar), plus a few to mix in–post-blending–if desired
3 drops pure peppermint extract
optional: I like to add 1 tsp cocoa powder (I also added a little green food coloring for the photo shoot. But when I make this to eat, I leave it out.)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk. Or try this in your ice-cream maker.) Feel free to add more chocolate chips, post-blending. But be sure to add the 1-2 tbsp before blending!
***This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/2 c canned coconut milk (or maybe even non-dairy creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, scoop out with an ice-cream scoop.
www.chocolatecoveredkatie.com
(Makes 1 huge serving)
1/4 tsp pure vanilla extract
scant 1/16 tsp salt (don’t omit)
sweetener (such as 1 stevia packet or 1tbsp sugar)
1 cup milk of choice (I used Silk unsweetened almondmilk. See directions below for other types that work.)
1-2 tbsp chocolate chips (or a big piece of your favorite chocolate bar), plus a few to mix in–post-blending–if desired
3 drops pure peppermint extract
optional: I like to add 1 tsp cocoa powder (I also added a little green food coloring for the photo shoot. But when I make this to eat, I leave it out.)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk. Or try this in your ice-cream maker.) Feel free to add more chocolate chips, post-blending. But be sure to add the 1-2 tbsp before blending!
***This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/2 c canned coconut milk (or maybe even non-dairy creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, scoop out with an ice-cream scoop.
www.chocolatecoveredkatie.com
“Fairy Dust” Ice Cream
(Makes 1 huge serving)
1/4 tsp pure vanilla extract
scant 1/16 tsp salt (don’t omit)
sweetener (such as 1 stevia packet or 1 tbsp sugar)
1/2 tbsp sprinkles
1 cup almond milk or canned coconut milk (See below for substitution notes.)
If you want it to taste more like cake batter, add 1-2 tbsp coconut butter (You can also add 1/4 tsp butter extract, which is surprisingly vegan)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You can also use an ice cube tray.)
Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
www.chocolatecoveredkatie.com
(Makes 1 huge serving)
1/4 tsp pure vanilla extract
scant 1/16 tsp salt (don’t omit)
sweetener (such as 1 stevia packet or 1 tbsp sugar)
1/2 tbsp sprinkles
1 cup almond milk or canned coconut milk (See below for substitution notes.)
If you want it to taste more like cake batter, add 1-2 tbsp coconut butter (You can also add 1/4 tsp butter extract, which is surprisingly vegan)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You can also use an ice cube tray.)
Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
www.chocolatecoveredkatie.com
Peanut Butter Chocolate Ice Cream
Ingredients:
2/3 cup half and half or heavy whipping cream
2/3 cup natural peanut butter
1/2 cup cane sugar or raw honey
1 tsp vanilla (use one with real alcohol to lower the freezing point)
2 tablespoons cocoa
4 cups ice cubes
Directions:
Measure and pour the above ingredients into your Vitamix wet container in the order listed.
As always, place the black hat on your container. Turn Variable to #10 and flip the switch to High.
If necessary, use your tamper to plunge the ice cubes towards their heroic job.
http://www.granolamom4god.com/2012/06/5-days-with-your-vitamix-ice-cream.html
Ingredients:
2/3 cup half and half or heavy whipping cream
2/3 cup natural peanut butter
1/2 cup cane sugar or raw honey
1 tsp vanilla (use one with real alcohol to lower the freezing point)
2 tablespoons cocoa
4 cups ice cubes
Directions:
Measure and pour the above ingredients into your Vitamix wet container in the order listed.
As always, place the black hat on your container. Turn Variable to #10 and flip the switch to High.
If necessary, use your tamper to plunge the ice cubes towards their heroic job.
http://www.granolamom4god.com/2012/06/5-days-with-your-vitamix-ice-cream.html
Low Fat Peanut Butter Ice Cream
Ingredients:
⅔ cup skim milk (for creamier texture, mix milk and cream if desired)
⅔ cup peanut butter
½ cup sugar
1 teaspoon vanilla extract
4 cups ice cubes
Instructions:
I used “Vitamix” Blender to make this ice cream: To make it in the blender, combine all ingredients in the blender and turn the machine on, starting from variable 1, then slowly turn it up to variable 10, then high. Use the tamper to press ingredients into the blades. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Do not overrun the machine as the ice cream will start to melt if you do it too long.
If you do not own a Vitamix (I am not sure how this works in other blenders, it might work, it might not), try it in your ice cream maker instead. I would blend all ingredients in a blender and when it’s blended, then add it to your ice cream maker and run the machine until it forms an ice cream texture.
http://heartmindandseoul.com
Ingredients:
⅔ cup skim milk (for creamier texture, mix milk and cream if desired)
⅔ cup peanut butter
½ cup sugar
1 teaspoon vanilla extract
4 cups ice cubes
Instructions:
I used “Vitamix” Blender to make this ice cream: To make it in the blender, combine all ingredients in the blender and turn the machine on, starting from variable 1, then slowly turn it up to variable 10, then high. Use the tamper to press ingredients into the blades. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Do not overrun the machine as the ice cream will start to melt if you do it too long.
If you do not own a Vitamix (I am not sure how this works in other blenders, it might work, it might not), try it in your ice cream maker instead. I would blend all ingredients in a blender and when it’s blended, then add it to your ice cream maker and run the machine until it forms an ice cream texture.
http://heartmindandseoul.com
Peanut Butter Frozen Yogurt
2 cups plain or vanilla yogurt (such as So Delicious) (440g)
1/2 cup milk of choice (120g)
about 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (100g)
1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)
1/4 tsp salt
pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt)
The recipe:
Blend all ingredients except optional chips (or stir very well by hand) until completely smooth. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took 9 minutes.
Add chips if desired. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)
Calories: 148
www.chocolatecoveredkatie.com
2 cups plain or vanilla yogurt (such as So Delicious) (440g)
1/2 cup milk of choice (120g)
about 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (100g)
1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)
1/4 tsp salt
pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt)
The recipe:
Blend all ingredients except optional chips (or stir very well by hand) until completely smooth. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took 9 minutes.
Add chips if desired. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)
Calories: 148
www.chocolatecoveredkatie.com
Homemade Cherry Garcia Frozen Yogurt
1 1/2 cups plain yogurt of choice
1/16 tsp salt
sweetener to taste, depending on your yogurt. For a plain, sweetened yogurt, try 2 tbsp sugar, 2 NuNaturals stevia packets, or 2 tbsp pure maple syrup
2 tbsp milk of choice (omit if using the maple syrup option above)
1/4 tsp pure vanilla extract
3/4 cup pitted cherries, diced (fresh or frozen) (120g)
3-4 tbsp shaved chocolate
Frozen yogurt recipe:
In either an ice cream machine or a large airtight container, combine the first 5 ingredients. (For optimal creaminess and best texture, use the ice cream machine. However, it does work—and still tastes delicious—if you don’t have a machine.) Once churned (or simply stirred in the container), add the cherries and shaved chocolate. Stir (and transfer to an airtight container if it’s not already there). Seal the lid and freeze. If not using an ice cream machine, stir the contents every hour for up to three hours. Otherwise, eat immediately or freeze up to an hour for a firmer texture.
Store leftovers, in the airtight container, for up to a month, and thaw 15-30 minutes before eating.
www.chocolatecoveredkatie.com
1 1/2 cups plain yogurt of choice
1/16 tsp salt
sweetener to taste, depending on your yogurt. For a plain, sweetened yogurt, try 2 tbsp sugar, 2 NuNaturals stevia packets, or 2 tbsp pure maple syrup
2 tbsp milk of choice (omit if using the maple syrup option above)
1/4 tsp pure vanilla extract
3/4 cup pitted cherries, diced (fresh or frozen) (120g)
3-4 tbsp shaved chocolate
Frozen yogurt recipe:
In either an ice cream machine or a large airtight container, combine the first 5 ingredients. (For optimal creaminess and best texture, use the ice cream machine. However, it does work—and still tastes delicious—if you don’t have a machine.) Once churned (or simply stirred in the container), add the cherries and shaved chocolate. Stir (and transfer to an airtight container if it’s not already there). Seal the lid and freeze. If not using an ice cream machine, stir the contents every hour for up to three hours. Otherwise, eat immediately or freeze up to an hour for a firmer texture.
Store leftovers, in the airtight container, for up to a month, and thaw 15-30 minutes before eating.
www.chocolatecoveredkatie.com
Creamy Chocolate Fudgsicles
(makes 5-6 pops)
- 2 tbsp cocoa powder
- 1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)
- 2 small, very-ripe bananas (200g)
- scant 1/16 tsp salt
- 1/2 tsp pure vanilla extract
- sweetener of choice, to taste (stevia, agave, etc.)
- optional: feel free to add peanut butter!
Combine all items in a blender (I used a Magic Bullet). Pour into popsicle molds and freeze. Easy, right? As I said, the hardest part is waiting for them to freeze!
www.chocolatecoveredkatie.com
Frappuccino Pops
(Makes 4 popsicles)
1/2 cup yogurt or milk of choice (or full-fat canned coconut milk)
1/2 cup Silk creamer (see link below, for lower-calorie option)
1 tsp instant coffee (such as Mt. Hagan)
1 1/2 nunaturals stevia packets or 1 1/2 tbsp sugar
Feel free to add some chocolate syrup, for a mocha pop
Mix all ingredients in a cup, then microwave 30 seconds to dissolve coffee. Stir, then pour into popsicle molds (or paper cups!) and freeze. For the richest flavor, use only creamer as your liquid. Or you might even experiment with full-fat coconut milk. Or nondairy yogurt?
www.chocolatecoveredkatie.com
(Makes 4 popsicles)
1/2 cup yogurt or milk of choice (or full-fat canned coconut milk)
1/2 cup Silk creamer (see link below, for lower-calorie option)
1 tsp instant coffee (such as Mt. Hagan)
1 1/2 nunaturals stevia packets or 1 1/2 tbsp sugar
Feel free to add some chocolate syrup, for a mocha pop
Mix all ingredients in a cup, then microwave 30 seconds to dissolve coffee. Stir, then pour into popsicle molds (or paper cups!) and freeze. For the richest flavor, use only creamer as your liquid. Or you might even experiment with full-fat coconut milk. Or nondairy yogurt?
www.chocolatecoveredkatie.com