pretty in pink

Goodbye frost

Goodbye sleet

Goodbye snow…well, for some

Hello sunshine-y Spring time! Shedding the layers, emerging from the depths of Winter and batting my eyes at warm rays of the sun. This is Spring. Spring warrants sweet treats. Cold sweet treats! Strawberry ice cream it shall be!

Did I mention it’s eggless? That’s right! No eggs in this creamy ice cream! You’d think it was witchcraft, but I assure you it’s fo’ real!

The strawberries I used were so plump and red (from TJs!) and I’m just so giddy at how the ice cream looks, smells and tastes. Guaranteed, you’ll enjoy the rich specks of crushed strawberry peering through the pale-pink creamy decadence. I took a lighter road with this recipe by halving the cream and adding low fat Greek yogurt and using 1% milk rather than whole milk. Yet, it’s still incredibly rich and delightful!

Nutritional perks –

Strawberry – the phenol content in strawberries makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit.
Greek yogurt – excellent source of protein and it’s low in carbohydrates.

Strawberry Ice Cream
Inspired from MyRecipes
Print Recipe

– 3 cups chopped strawberries
– 1/2 cup whipping cream
– 1/2 cup low fat Greek yogurt
– 1/2 cup evaporated cane juice sugar
– 1/2 cup 1% milk
– 1 tsp vanilla extract

Add the strawberries to a food processor and process until well blended.

Combine the blended strawberries with the remaining ingredients. Pour the mixture into the freezer can of an ice cream maker. Make the ice cream according to the directions of the ice cream maker.

ice cream being made...anticipation builds!

Spoon ice cream into a freezer safe container. Freeze for at least two hours.

Scoop and eat! Have seconds, it’s guilt-free!

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spinning for strawberry & chocolate pudding

The Beatles, Elvis, Tina Turner, Journey…all oldies but goodies; all classics! To me, “oldies but goodies” are the types of things that make you feel warm inside, make you blush a little and take you back in time to a specific moment or series of time. How about this as a classic: chocolate-covered strawberries! Chocolate-covered strawberries have been enjoyed by generations and across the globe. They’ve even taken on a life of their own. You can now find chocolate-covered strawberries dressed up in little tuxedos or wedding gowns, donning strips and multi-colored spots, or playing dress-up as ghosts for Halloween. I’ll vouch to say that the famous chocolate-covered strawberry is a classic! A good one too!

Well, I’ve decided to take a spin on the classic! Don’t get me wrong, I love love love chocolate-covered strawberries but sometimes a variation on a classic produces something quite extraordinary and incredibly different. So different that enjoying the variation doesn’t count as “cheating” on the classic!

Time to become friends with my strawberry and chocolate pudding! This pudding is surprisingly light and offers a number of textures such as the soft strawberries, gooey batter and morsels of chocolate chips that keep shape but collapse once it hits your tongue.

Nutritional perks on this delicious spin! –

Strawberry – good source of folate, potassium, dietary fiber and Vitamin C.
Dark chocolate – contains antioxidants, which are eight times higher than in strawberries. Flavanoids, which help relax blood pressure, reduces LDL cholesterol and stimulates endorphin production.

Strawberry and Chocolate Pudding – adapted from “oneordinaryday” on Tasty Kitchen.
2 individual servings in 6 oz ramekins

– 1/2 cup evaporated cane juice sugar, divided. Plus 1 Tbs sugar (evaporated cane juice sugar does not undergo the same degree of processing as refined sugar)
– 1 Tbs unsalted butter, softened
– 1/2 whole-wheat flour (original recipe suggested all-purpose flour)
– 1 Tbs unsweetened cocoa power (added this for a more chocolaty taste in the batter)
– 1/2 tsp baking powder
– 1/4 tsp sea salt or Kosher salt
– 1/4 cup nonfat milk (original recipe suggested whole milk)
– 1/2 cup sliced strawberries (original recipe used blackberries)
– 1 Tbs dark chocolate chips or more if you wish
– 1/2 cup boiling water

Preheat oven to 350 degrees. Lightly butter or spray two ramekins with non-stick cooking spray.

To get the simple syrup ready, boil the 1/2 cup water and add 1/4 cup of sugar. Remove from heat once sugar is dissolved.

Cream 1/4 cup sugar and butter until fluffy. Add the flour, cocoa powder, 1 Tbs sugar, salt, baking powder and milk into the sugar and butter mixture and mix well.

Add batter to bottom of ramekins. Layer sliced strawberries on top of batter. Sprinkle dark chocolate chips on top of strawberries. Pour the simple syrup evenly between the two ramekins.

Bake 50 minutes or until top is golden brown. Remove from oven and cool on a wire rack. Enjoy warm a la mode or at room temperature!

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