Strawberry Yogurt Pops

 

 

Ingredients

1 pkg	16 oz. frozen unsweetened strawberries thawed and crushed
1	8 oz. carton strawberry lowfat yogurt
2/3 c	cranberry juice cocktail
1 Tbsp	sugar
10	3 oz. size paper cups
10	wooden sticks

 

Directions

1

Combine first 4 ingredients in a medium bowl, stirring well

2

Spoon mixture evenly into cups.

3

insert wooden sticks in each one, freeze until firm, then toss into a freezer bag. keep frozen until ready to serve

4

Calories : 53

Texas Sheet Cake-CHOCOLATE!!

Texas Sheet Cake

Recipe adapted from "Vintage Cakes" by Julie Richardson (Ten Speed Press)

Makes one 10-by-15-inch sheet cake Start to Finish: 3 hours 30 minutes (including cooling time) INGREDIENTS DIRECTIONS Cake 1 cup (2 sticks) unsalted butter ½ cup (1¾ ounces) lightly packed premium unsweetened cocoa (preferably Dutch-processed) 3 tablespoons canola oil 1 cup water 2 cups (10 ounces) all-purpose flour 2 cups (14 ounces) granulated sugar 1 teaspoon baking soda ½ teaspoon fine sea salt 2 large eggs ½ cup buttermilk 2 teaspoons pure vanilla extract Frosting ½ cup (1 stick) unsalted butter ¼ cup (1 ounce) lightly packed premium unsweetened cocoa (preferably Dutch-processed) ⅓ cup whole milk 2 teaspoons pure vanilla extract 3 cups (12 ounces) sifted confectioners’ sugar ½ cup toasted chopped nuts, such as walnuts, pecans or hazelnuts 1. Arrange an oven rack in the center of the oven and preheat the oven to 375°. Grease a 10-by-15-inch baking pan with nonstick cooking spray. 2. Make the cake: In a large saucepan, melt the butter over medium heat. Whisk in the cocoa until combined. Add the canola oil and water, then bring to a rolling boil for 30 seconds. Remove the saucepan from the heat and set it aside to cool slightly. 3. Meanwhile, in a large bowl, sift the flour with the granulated sugar, baking soda and salt, then whisk until combined. Pour the warm cocoa mixture into the flour mixture, then whisk until just combined. 4. In a small bowl, whisk the eggs with the buttermilk and vanilla. Using a rubber spatula, stir the buttermilk mixture into the batter until just combined. Pour the batter into the prepared baking pan and bake on the center rack for 32 minutes or until the top is firm and a tester stick inserted in the middle of the cake comes out with moist crumbs. 5. Make the frosting: When the cake is nearly done, in a small saucepan, melt the butter over medium heat. Whisk in the cocoa and bring to a rolling boil for 30 seconds. Remove the saucepan from the heat, then whisk in the milk and vanilla. Add the confectioners’ sugar, 1 cup at a time, whisking constantly. 6. Remove the cake from the oven and pour the frosting evenly over the top. Sprinkle with the nuts. (Try not to jiggle the cake before it sets or you’ll leave waves in the frosting.) Let the cake cool to room temperature before cutting into squares and serving. SHARE:

Well-wrapped in plastic and stored at room temperature, this cake keeps for up to five days. The author’s favorite retail brands of cocoa powder are Valrhona, Green & Black’s, Droste and Dagoba. In addition to Robertson’s new book, check out her first hit, Rustic Fruit Desserts.

Banana-Nutella S'Mores

8 whole graham crackers
1/4 cup Nutella
1/4 cup marshmallow fluff
2 small, ripe bananas, sliced 1/4 inch thick
2 tablespoons salted, roasted hazelnuts, chopped
Four 8-inch squares of parchment paper
Four 12-inch squares of heavy-duty aluminum foil

1. Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff. Press the bananas onto the Nutella and sprinkle with the hazelnuts. Sandwich the graham crackers together. Wrap them in the parchment paper and then in foil.
2. Grill the s'mores over moderate heat for about 10 minutes, turning once or twice, until the marshmallow fluff is gooey and lightly toasted. Remove the foil, peel back the parchment and serve.