Vanilla Berry Frozen Yogurt Pops

Summertime. Otherwise known on our back deck as popsicle season. Icy treats go fast around here - like multiple times a day fast. I can't really blame the little blue-tongued bandits. Popsicles are awesome. They're nice to look at, fun to eat, sweet, cold, refreshing, satisfying, and thirst-quenching all in one cute little party of a package. The red, white, and blue ones scream 4th of July.

Of course the astronomical sugar content and food dyes in most grocery store brands leave something to be desired, but who needs them anyway? Assuming you have a freezer in the vicinity, homemade popsicles are just about the easiest thing in the world to make with kids. 

Fruit juices and purees, frozen bananas, lemonade, coconut milk and yogurt, preferably chunked up with plenty of fresh fruit, all make for amazing popsicles with less than half the parental guilt (as evidenced by my own personal and totally unscientific study) of grocery store brands. So go ahead. Embrace the stick this summer. Bonus points if you serve these red, white, and bluish frozen yogurt pops for the 4th of July.

We opted to use Stoneyfield Organic Greek Fat Free Yogurt but low fat or full fat plain Greek yogurt would work well too.

Despite what my little ham of a son would lead you to believe, Stoneyfield did not sponsor this post. I paid for my own yogurt fair and square, though I do admit to using a coupon to cover part of the cost of the Wholesome Sweeteners Organic Blue Agave we're going to talk about in a minute.

I like to use agave here rather than honey because of its thinner, runnier consistency. The agave swirls into the yogurt effortlessly for uniform sweetness throughout the pops. We used Wholesome Sweeteners Organic Blue Agave and pure vanilla extract since that's what I had on hand. If you are so inclined you could save yourself a step, skip the vanilla and use Wholesome Sweeteners Organic Vanilla Blue Agave Syrup instead of plain.

Vanilla Berry Frozen Yogurt Pops

16 ounces plain Greek yogurt
4-6 tbsp Wholesome Sweeteners Organic Blue Agave
2 tsp real vanilla extract
1&1/2 cups raspberries and/or blackberries, fresh or frozen

In a small bowl, stir together the yogurt and 2-3 tbsp of the agave, depending on how sweet you like your pops. At this point the yogurt should taste slightly sweeter than you want it. The flavor will mellow once it's frozen. Set aside.

In a separate bowl, mash the berries with a fork. Stop when you still have some chunks of whole berry and plenty of bright, colorful juice. Stir in the remaining 2-3 tbsp agave.

In popsicle molds (or paper cups if you don't have popsicle molds) layer the yogurt and berry mixtures, starting and ending with yogurt. Use a chopstick or anything with a slim, long handle to gently swirl the yogurt and berries together in the mold. Insert the sticks and freeze for at least 4 hours and up to several days.

To release the pops from the mold, run them under cool to lukewarm water for about 30 seconds and gently wiggle out of the mold.

Makes 5 large pops.

Happy 4th!

Panna Cotta with Strawberry-Rhubarb Sauce

The little KC kids are obsessed with jello. Like a lot of kids, the infatuation has more to do with the slip and jiggle than any particular flavor profile. I mean, when you assert preference by color, how important, really, is taste? I'm going with not very.

Given the penchant for wiggle, I thought panna cotta might be right up their alley, especially topped with a glossy bright strawberry-rhubarb sauce. And bonus, real vanilla and fresh strawberries taste so much better than red.

Disclaimer time. The original recipe calls for creme fraiche, which while picking up rhubarb and buttermilk at Whole Foods, I could have sworn was happily residing in my fridge just waiting to be called into action. Alas, when I got home, that very creme fraiche mysteriously had morphed into mascarpone! I hate when that happens. Fortunately there's almost always some Greek yogurt hanging around our house, which valiantly stood in for the mysterious traitor.

Buttermilk-Yogurt Panna Cotta with Strawberry-Rhubarb Sauce
adapted from Bon Appetit 

For the Panna Cotta

1 & 1/4 tsp unflavored powdered gelatin
1 & 1/4 cups heavy cream
1/3 cup granulated sugar
1/4 tsp kosher salt
1 vanilla bean, halved lengthwise
1 & 1/4 cups buttermilk
1 & 1/4 cups full-fat plain Greek yogurt

For the Sauce

1 & 1/2 cups (about 10 ounces) strawberries, hulled
1/4 cup granulated sugar
2 cups rhubarb, (about 8 ounces) sliced 1/4-inch thick
1/2 tsp unflavored powdered gelatin

For the Panna Cotta, pour 1/4 cup of cold water into a little bowl and sprinkle the gelatin over the top. Let is sit for about 10 minutes until the gelatin swells and softens.

In a medium saucepan, combine the cream, sugar, and salt. Scrape the gooey seeds from the vanilla bean into the liquid, then toss in the pod too.

Bring the mixture to a simmer then add the softened gelatin mixture. Stir to dissolve all the gelatin, then remove the pan from heat and let it cool. Once cool, remove the vanilla bean pod. Whisk in the buttermilk and yogurt. Pour the mixture into small ramekins or dessert glasses. Chill in the refrigerator until firm, at least 2 hours.

For the sauce, combine the strawberries, rhubarb, and sugar in a medium heat-proof bowl. Toss everything together so the sugar coats the fruit.

Cover the bowl tightly with plastic wrap, folding and pressing the wrap so it extends just along the top edge of the bowl. If it helps, you can wrap a large rubber band around the rim of the bowl to hold the plastic wrap in place.

Set the bowl over a pot of simmering water, careful not to let the plastic wrap touch the pot. Heat the berry-rhubarb mixture without stirring for about 45 minutes, until the rhubarb looks pale and the fruit is soft.

Use a fine sieve to strain the fruit mixture, reserving the liquid only. Don't press and push on the fruit to get more juice out or your sauce won't be nearly as lovely. Get what you can, then add water to make 1 cup total.

In a separate small bowl, sprinkle the gelatin over 2 tablespoons cold water. Let it stand for 10 minutes.

While the gelatin is softening, bring the strawberry-rhubarb liquid to a boil in a small saucepan for about 3 minutes, stirring every now and then to prevent burning. Add the softened gelatin mixture and stir well to dissolve any stubborn gelatin granules. Remove from heat and let stand until completely cool.

Top the cold, set panna cotta with the cooled sauce and chill until the sauce is thickened, at least 2 hours.

Frozen Yogurt Drops

You need to make these. Seriously, make them right now. I'm betting you already have everything you need in the fridge. If you take 5 minutes now, they'll be ready by the time your kids get home from school, and you, my friend, will be sitting pretty on that pedestal reserved for Superstar Parent of the Week. You can thank me later.

On that day you're feeling guilty because you don't have time for paper mache butterfly crafts and building marble runs, you will make these. When you can't steal 15 minutes to read the next installment of the Boxcar Children to your twins because they don't want their sister to read it out loud to them they want you to read it out loud, you will make these. When the kids are asking, what are we going to do today while you need an oil change, have 15 emails to answer, grocery shopping to do, a school fundraising meeting, and a workout to fit in? That's the day you're going to make these. And everyone's going to wind up happy.

Here's the drill:

Pull some yogurt out of the fridge. See, I told you you already have everything you need! Any flavored yogurt will do, full fat, no fat, some fat, Greek, vanilla, strawberry, pineapple, goji berry papaya coconut swirl, pretty much anything but plain.

Now, and this part is purely optional, stir a drop of food coloring into the yogurt. I used orange for mango, yellow for pineapple, purple for blueberry, you get the idea. It's totally unnecessary but if you want to jazz things up and have some food coloring on hand, I say go for it. Who can't use a little extra color in mid-January?

Scoop each flavor of yogurt into a plastic baggie. Snip a corner off each bag with scissors and pipe bite size rounds onto a sheet pan.

Don't like using plastic bags? Fear not. Just use a teaspoon and drop dollops onto a tray like you would cookie dough instead.

Now put them in the freezer for a couple of hours. When they're frozen solid, pop them off the pan with a spatula (if like me, you require said pan for dinner) and toss them into a clean plastic freezer bag or other container and keep them frozen until you're ready to serve. That's it!

Super cute, healthful, crazy delicious to snack on while blogging doing homework and preposterously easy!

Kids seem to like them.

But make some extra for the grown ups!

Lamb and Lentil Mini-Meatballs with Cumin Yogurt Dip

Meatballs are usually a hit with the Kid Cultivation crew, but since Roo is allergic to eggs, my go-to substitution is silken tofu. It works beautifully in these Asian-Style Pork Mini-Meatballs, but given Beans love for beans and Looly's hatred of them, I thought I'd try something new.

I was hoping lentils would bind the meatballs and keep them from drying out. Mission accomplished. What I hadn't anticipated was the nice little bite the lentils would give the lamb, such a pleasant snap with each mouthful. They're a little unexpected and boast great flavor with or without the tangy yogurt dip. Cocktail parties, Christmas, New Year's Eve, I'm keeping this one in my back pocket for the holiday party potluck scene.

So, like I said, Looly abhors beans. She possesses a particular vehemence for lentils. She loves a plump sauce-covered meatball, however, especially if it came from Noodles & Company, but I digress. Even at home, she'll eat a meatball with sauce on it most of the time. I was fully prepared to drizzle marinara over these bad boys in anticipation that she would complain about yogurt sauce but I never got a chance. All three kids took down the meatballs before I got any sauce on the table - cumin yogurt or marinara. That never happens!

Now aside from Mufasa's praises, there were no rave reviews, choruses of delight or requests for second helpings from the six and under set. But the important thing is that the meatballs disappeared - no prodding, arguments, threats or negotiations. Of course Looly has no idea she ingested lentils, but I'm already eying a can of chickpeas.

Lamb and Lentil Meatballs

1 cup cooked lentils
1 pound ground lamb
3/4 cup Panko or other bread crumbs
2 tbsp chopped cilantro
2 tbsp chopped fresh mint
1 small onion, grated or finely diced
2 cloves garlic, minced
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper

1. Preheat the oven to 375 degrees.
2. Put the lentils in a large bowl. Using your hands, mash the lentils a few times until about half of them are mashed into a paste and half are intact.
3. Add the lamb and all other ingredients to the bowl with the lentils. Mix well with your hands until everything is nicely combined.
4. Line a large baking sheet with parchment paper. Roll the meat mixture into small balls, about 1 & 1/2 inches in diameter. Place on baking sheet and cook approximately 15 minutes or until cooked through. Serve with Cumin Yogurt Dip (recipe below)

 Cumin Yogurt Dip

1 cup plain yogurt
1 tbsp chopped cilantro
1 tbsp chopped, fresh mint
2 tsp ground cumin
1 tsp kosher salt

1. Combine all ingredients in a small bowl and mix well. Serve with Lamb and Lentil Meatballs.

Michigan Blueberry Crisp Parfaits

These three are champion pickers. They've labored over buckets of sweet tiny strawberries. They've sported scars from thorny raspberry bushes and prickly cucumbers from the garden. They've plucked peppers and tomatoes from the vine, apples from the tree, and countless leafy herbs, but for this bunch nothing beats the late summer ease of blueberry picking.

You can't go to Michigan in August without picking blueberries. In our case, thirteen pounds of blueberries. Despite Mufasa's many mumblings to the contrary, thirteen pounds would have been a perfectly reasonable amount if we hadn't been on vacation and without a way to freeze or can those succulent little blues.

As if the idyllic peninsula setting weren't enough, the berries were perfectly sweet prompting Looly to confess she felt like she was picking candy. But to say the blueberries at Buchan's Blueberry Hill were abundant would be unfair. The blueberries were literally falling off the bushes into our buckets. I picked five pounds without moving my feet. Incredible. I don't know how long the season will run but if you're anywhere near Traverse City and able, go to Buchan's. Go now.

So in addition to blueberries for breakfast, lunch, dinner, snacks, a blueberry crisp was an absolute requirement.

But just as northern Michigan is blueberry country, it's also pie country. Really good pie. So despite all those blueberries I simply could not help myself when a buttery crumble-topped cherry pie leaped into my arms at Grand Traverse Pie Company.

Berry dessert overload was setting in when my dear friend, Rhea, offered a most brilliant suggestion: Blueberry Crisp Yogurt Parfait. Suddenly blueberry crisp is a perfectly acceptable breakfast form.

Forget scones, muffins, and pancakes. Make me a parfait.

Blueberry Crisp Yogurt Parfait

6 cups fresh blueberries
1/2 cup granulated sugar
1 tbsp lemon juice
2 cups flour
2 cups rolled oats
1&1/2 cups brown sugar, packed
1 tsp cinnamon
1/2 cup butter
2 cups plain lowfat yogurt

1. Preheat oven to 350 degrees. Toss together the berries, granulated sugar, and lemon juice.
2. In a separate bowl, combine the flour, oats, brown sugar, and cinnamon. Stir to combine. Cut butter into small cubes, add to the flour mixture and using two knives or a pastry cutter, cut into the dry mixture until nice and crumbly.
3. Place berry mixture in the bottom of a 9x13-inch pan (or slightly larger - it's a big crisp!). Sprinkle the flour mixture over the berries. Bake 35-40 minutes until the berries are bubbling and the topping is golden brown.
4. Cool completely (or eat some with ice cream while it's warm and save the rest for breakfast).
5. Spoon 1/2 cup of yogurt into 4 bowls. Top with a generous scoop of cooled blueberry crisp.

Makes 4 parfaits, with plenty of crisp to spare.

Bring on the Beets

As much as I want to be that mom that drives a hybrid and outfits my children in hemp and secondhand organic cotton, I spend a lot of time at Target. And Starbucks. And while I'm making confessions, sometimes I don't turn the engine off on the minivan while I'm waiting to pick up the kids. Yup. I idle.

But, I do buy organic as much as I can. Dairy and meat almost always, skincare most of the time, produce when it makes sense. I turn off the water while brushing my teeth. The kids color on recycled paper that goes back into the recycling bin. And we subscribe to a weekly CSA box from Angelic Organics. That's a whole share, people. No half-boxes here.

I adore our weekly CSA box. Opening the flaps of that waxy cardboard to a chorus of oohs and ahhs from dill-sniffing, lettuce munching munchkins is pure joy. But there is one problem. The beets.

That's one week's worth, people. There will be more to come in six days and counting. Another confession. I can't stand beets. Yes, I've tried them with goat cheese. I've tried them in salads, roasted, candied. And you know what? I still don't like beets.

But in all fairness I've been calling out the kids a lot lately claiming that they can't say they don't like something until they've tried it in every possible preparation we can find. So, I've got some work to do. Beet chips. It worked for the kids with kale chips. Let's go.

Okay, they are freakishly beautiful. If the chips don't go over well maybe I'll just use the next batch to make some natural dyes. I mean come on, look at those things.

Beet Chips with Curried Yogurt Dip*

4-6 beets, thinly and uniformly sliced on a mandolyn
Canola or vegetable oil for frying
1 tsp. salt
1 cup Greek yogurt (fat content of your choice)
1 tbsp. curry powder
1 tsp. salt
2 tbsp. cilantro, finely chopped

1. Heat oil in a deep, heavy bottomed pot to 350 degrees. Add beet slices in small batches and fry until bubbling subsides and edges curl and brown. Interestingly I found different colored beats needed varying frying times with the dark purple beets taking the longest. I'm assuming this has to do with different water content but use your judgement. I recommend frying batches of one color at a time. Nobody likes soggy chips. Burned ones, I kind of dig, but the choice is yours. Drain on paper towels and sprinkle with salt while still warm.

2. For the dip, combine the remaining ingredients in a small bowl and mix until well combined. Serve alongside the beet chips.

*My kids struggle to gain weight and I was really trying to sell these so I fried our chips. You could save yourself a heck of a lot of calories and oil by baking them instead. Just toss the beet slices in a little oil and place them in a single layer on a baking sheet. Bake at 350 degrees for about 20 minutes, or until crisp and nicely browned.

Verdict? They. Were. Awesome. I'm still not ready to dig into a bowl of borscht, but seriously, these were perhaps the most delicious chips I've ever eaten. The sweetness from the beets really enhances the salty crispiness we're used to in chips. Bean couldn't get enough. Roo, upon tasting his first chip, instructed me to make all of the rest exactly like the one in his mouth. High praise from a boy who fasts like a martyr much of the time. And Looly, well, she was the lone holdout but it's no surprise. She's a slow sell and she's finally coming around to kale chips so give us a few months.