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Icy, Creamy, Healthy, Sweet: 75 Recipes for Dairy-Free Ice Cream, Fruit-Forward Ice Pops, Frozen Yogurt, Granitas, Slushies, Shakes, and More Hardcover – April 5, 2016
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From the Publisher
- 2 cups plain whole milk yogurt
- 1/3 cup honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups fruit of your choice (such as blueberries, strawberries, cherries, raspberries, chopped peaches)
Frozen Yogurt Bark
Makes 10 To 15 Pieces Of Bark
This bark is a take on traditional chocolate bark, and it works perfectly as a fun-size frozen treat. The yogurt base is simple—plain whole milk yogurt sweetened with a bit of honey and a dash of vanilla extract—and from there this recipe is open for experimentation. You can simply throw in a couple cups of berries or chopped peaches, or you can get fancy, combining fruits, even adding nuts, chocolate chips, or seeds for crunch. Just be sure the mixture is spreadable—that’s the key!
1. In a large bowl, whisk together the yogurt, honey, vanilla, and salt.
2. If the fruit you’re using is large and has pits or stems (such as strawberries, cherries, or peaches), prepare the fruit by pitting/hulling/peeling and roughly chopping it. Raspberries and blueberries can be used whole. Gently stir the fruit into the yogurt mixture until just combined.
3. Pour the yogurt onto a baking sheet lined with parchment paper, using a spatula to spread it out smoothly and evenly. Give the fruit a bit of a press with the spatula to even out the surface. Freeze the baking sheet overnight and, when ready to serve, cut or break the sheet of yogurt into pieces. Store the yogurt bark in a lidded freezer-safe glass container with the layers of bark separated by parchment paper in the freezer for up to 2 weeks.
Blueberry Lemonade Snow Cones
Makes 1 cup syrup
Plump, sweet blueberries pair with tart lemonade in this refreshing syrup perfect for drizzling over shaved ice. First a blueberry sauce is made by simmering down berries with a dollop of honey; once strained, the rich blue liquid is added to freshly squeezed lemonade for a refreshing sweet-sour combination.
1. In a small bowl, whisk together 1 tablespoon of the water and the arrowroot starch until dissolved. Set aside.
2. In a small saucepan, combine the blueberries, the remaining 1 tablespoon water, and the honey. Place over medium-low heat, bring to a simmer, and cook until the berries begin to soften and release their liquid, 5 to 7 minutes. Add the arrowroot slurry to the pan and stir to incorporate. Remove from the heat and allow to cool and thicken. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids to make sure you extract all the berry juice. Compost the solids. Add the lemon juice to the syrup and stir.
3. Using a shaved ice machine, a hand ice shaver, or a blender, prepare your shaved ice.
4. For serving, add about 2 heaping cups of shaved ice to a small cup or paper cone and drizzle the syrup over the ice just enough to color it but not enough to melt the ice, about 1/3 cup. Note the juice is quite strong on its own but works perfectly when drizzled over shaved ice.
5. Store the syrup in a glass bottle with a tight-fitting top. It will keep for up to 2 weeks in the refrigerator.
- 2 tablespoons water, divided
- 1 teaspoon arrowroot starch
- 2 cups blueberries
- 2 tablespoons honey
- 2/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
- About 2 heaping cups shaved ice per person
"Before you crank up the AC, crack open this book. Icy, Creamy, Healthy, Sweet is chock full of creative and flavorful recipes guaranteed to help you stay cool when the mercury soars. I, for one, will be forever grateful for these words, images, and clever, delicious suggestions."—Ashley English, author of Quench
About the Author
CHRISTINE CHITNIS is a writer, photographer, mother, and home cook, who lives with her husband and two young sons in Providence, Rhode Island. Her writing and photography are inspired by the farmland and coasts of her adopted home state, though her love of the natural world dates back to childhood summers spent in northern Michigan. Her writing has appeared in Country Living, the Boston Globe, and Edible Rhody, among many other local and national publications. Christine's first book, Markets of New England (The Little Bookroom, 2011), highlights fifty of the most unique and vibrant farmers' markets and art events in the region. For adventures in cooking, gardening, mothering, and crafting, visit ChristineChitnis.com.
Top customer reviews
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Christine brought samples of her chocolate fudge pop, which has a little cinnamon, and it was exquisite. A pop of flavor and a nice texture made them, in my mind, perfect. I will be gifting this book for several friends.
By the way, Christine has done all of the photography for the book in her own home. It's a beautiful, hefty book.
Oh, and don't forget to keep this book on your shelf all winter, because warm almond coconut chocolate chip cookies are a staple all year round!