Friday, April 29, 2011

Yogurt Pops

These are great warm weather treats that are not super sweet.

Yogurt Pops

from Health Magazine


1 lemon

½ cup water

½ cup sugar

1 ½ cup plain 2% reduced-fat greek yogurt

2 tablespoons honey

2 cups blackberries, raspberries or strawberries

Popsicle mold (mine were from the dollar store)


*Rinse and peel lemon; reserve flesh for another use (I made a quick glass of lemonade with the flesh)

*Combine sugar and water in a small saucepan. Bring to a boil over medium-high heat until sugar has dissolved, stirring well.

*Add lemon peel; reduce heat, and simmer 5 minutes.

*Cool syrup to room temperature and strain syrup through a fine-mesh sieve (honestly..I just took out the lemon peel..)

*Chill in refrigerator

*Add yogurt and honey to the chilled syrup and stir well

*Divide the 2 cups of fruit among molds

*Pour yogurt mixture evenly into molds, leaving ¼-inch space at the top.

*Add in top pieces of the molds (or sticks) and freeze 3-4 hours

On another food note, my mom made these resurrection rolls last week. They were really good and the tomb was empty! He is Risen! Now if only I had a child to share that visual with...anyone have one I can borrow? : )

Resurrection Rolls

from Feathers from my nest


Frozen dough for dinner rolls - found in the freezer section of your grocer
Marshmallows - regular size
Melted Butter
Sugar and Cinnamon Mixture - I recommend about a 4:1 ratio. (4 being the sugar...mmmmm)

1. Thaw rolls - Spray a cookie sheet with non-stick cooking spray. Arrange dough balls, leaving about 2 inches between each ball. I usually plan on 3-4 rolls per person (we snack on them later in the day) so I place about 16 per cookie sheet. Spray some plastic wrap with non-stick spray (so the wrap doesn't stick to your dough) and cover them as they thaw. This will keep the dough from drying out and getting a hard crust. My house was fairly warm the day I made these and it took about 1 and 1/2 hours for them to thaw.
2. Add Marshmallow - Before the dough rises, flatten it to a 3" diameter circle. Place your marshmallow in the middle and pinch the dough closed around the marshmallow to completely cover it up. Roll the dough ball in the palm of your hand to smooth out the closure and seal it.
3. Roll dough covered marshmallow in butter. (Or brush it on.)
4. Sprinkle on cinnamon & sugar mixture. Or you can do like my family does and roll it on. We like them super flavorful, sweet and yummy. (By the way...I typically use raw unbleached sugar which is why mine has a darker color and a more coarse texture. You can use whatever style sugar you keep on hand.)
5. Place them on a greased cookie sheet, cover them again with your non-stick coated plastic wrap and let them rise until they double in size. This takes approximately 30-60 minutes depending on how warm the environment is. And not to worry...if they don't rise they'll still taste yummy. I'm not sure why yet...but it isn't often that I actually get my rolls to rise as they should. This particular time would be one of those times. They barely rose but left one of the better 'tombs' I've had in my rolls.
6. Don't forget to pre-heat your oven during the last 10 minutes of your rising step. When they are ready to bake, place them in a 350 degree oven for 15-20 minutes or until golden brown.
7. When they are done baking, remove them from the pan and cool on a wire rack.
8. Enjoy them together.
"The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay." Matthew 28:5-6

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