Posts Tagged 'Snack Recipes'



BLT Bites

Hey there, strangers!  Between a trip to the Kentucky Derby, a milestone birthday, two sets of house guests, and a trip back home, May has been a crazy busy month. As much as I love the adventure and the company, I’m hoping to bring in June with some semblance of a routine (and lots of cooking, of course!).

I made today’s recipe – BLT Bites – for last month’s gourmet club meeting.  We each made recipes from our respective Junior League cookbooks: Louisville, Denver, and Omaha (mine!).  Of the three appetizers I made, this one was definitely my favorite…  Each piece was a little taste of heaven.

BLT Bites

Creamy mayo, smoky bacon, juicy tomatoes - heaven!

There are some awfully similar recipes floating around online, but I couldn’t find the exact recipe I used anywhere else.  Here it is:

BLT Bites
Makes about 14 appetizers

Ingredients:
14 large cherry tomatoes
1/4 teaspoon salt
4 slices bacon, cooked and crumbled
1/4 cup romaine lettuce, shredded
2 tablespoons green onions, sliced
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons breadcrumbs

Method:
Cut an 1/8-inch slice from the bottom of each tomato with a serrated knife.  Gently scoop out pulp and seeds from the cut end with a melon baller cutter or a grapefruit spoon; discard.  Sprinkle tomato shells with 1/4 teaspoon of salt and invert on paper towels to drain.  In a small bowl, combine bacon, lettuce, green onions, mayonnaise, salt and pepper.  Spoon mixture evenly into tomato shells and sprinkle with breadcrumbs.

Source: Toast to Omaha

Notes:

  • I could not for the life of me figure out why the recipe wanted me to scoop out the pulp and seeds from the bottom of the tomatoes.  I ended up cutting a thin sliver from the bottom of the tomatoes to help keep them upright, then I sliced off the tops and scooped out the pulp and seeds from there.
  • I had five slices of bacon and couldn’t see throwing one lonely slice back into the refrigerator, so I used it all.  How can more bacon be a bad thing?
  • I used light mayonnaise, coarse salt, and plain dried breadcrumbs.  (I bet homemade breadcrumbs would be especially fabulous.)
  • Despite having two other appetizers on the table, I don’t think the 14 pieces this recipe made were enough for six people.  We were calling dibs and wanting more.

Make these!  You’ll love ’em.  They’ve definitely earned a permanent spot in my summer buffet rotation.

Chocolate Cupcakes (aka A Cupcake Recipe That Actually Works in Denver)

I have had a major love-hate relationship with cake since we moved back to the Denver area.  I love it, of course, because I love to eat it.  I hate it because most sea-level cake recipes produce cupcakes that either (a) have sunken-in tops or (b) practically explode all over the muffin tin.  I’ve had some moderate success with the “standard” high-altitude recipe adjustments (oh, if only there truly were standard adjustments), but most of my attempts have resulted in failure.

Recently, I inherited a high-altitude baking cookbook – High Altitude Baking (original title, eh?) by Patricia Kendall – from my friend Hilary.  I knew from my experience with Pie in the Sky by Susan Purdy that recipes don’t necessarily work well at altitude just because they’re published under that claim…  While I had great success with her Independence Pass Brownies, the 1-2-3-4 Cake was dry, dense, and practically inedible.  I wanted to make cupcakes for the Super Bowl, though, so it was time to take a chance on a new recipe.  I chose Chocolate Sour Cream Cupcakes as the first recipe I would attempt from High Altitude Baking, mostly because I had all the ingredients except an easy-to-purchase cup of sour cream. My first rumbling of trouble came when I realized that I had purchased light sour cream (habit!) instead of full-fat for the recipe.  I forged ahead with the recipe anyway and ended up with predictably less-than-fantastic cupcakes: while they did have decent crowns, they were exceptionally airy and almost chewy from the lack of fat.

Dr. O had put in a request for a few more Super Bowl snacks and we needed to head back to the store, so I decided I’d pick up some full-fat sour cream and try the recipe again.  This time, I ended up with delicious but ugly results; the cake was far more moist, but the batter had overflowed (even with the cups only half full!) and the tops of the cupcakes were crusty and misshapen.  (Sigh.)  Even with lots of icing, there was no covering that up.

Thankfully, I had also replenished my supply of baking cocoa while we were at the grocery store, which meant I had everything I needed to try one more recipe from the book: Chocolate Cupcakes.  After my two sour cream cake failures, I had higher hopes for this recipe because it had a traditional ingredient: oil.  (The only fat in the sour cream recipe came from two squares of chocolate and the sour cream itself.)  I followed the hand mixer instructions (see below), baked them for 23 minutes (instead of 25) and guess what?  I had beautiful, moist little cupcakes – with crowns!

Unfrosted Chocolate Cupcakes

I frosted them with my favorite icing (see below), topped them with sprinkles, and added them to the Super Bowl spread.  Mmmmm.

Chocolate Cupcakes

I think I might have preferred chocolate icing with these cupcakes, so I’ll try that next time.  I was just so freakin’ excited about finding a high-altitude cupcake recipe that worked, though, that I would have happily eaten them without icing.  I’m looking forward to making these again and again…  Cupcakes, minus the frustration!

Chocolate Cupcakes
Makes 24

Ingredients:
2 cups sifted cake flour
1/2 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 cup milk (I used whole milk)

Method:
Preheat oven to 375F.  Grease and flour two 9-inch cake pans, one 9 x 13-inch baking pan or muffin cups.  Mix and sift flour, cocoa, sugar, and baking powder together into a bowl.  Add oil, vanilla, eggs, and milk; beat for 30 seconds with a mixer at low speed, scraping the bowl frequently.  Beat for 7 1/2 minutes more with a stand mixer at medium speed or 6 minutes with a hand mixer at high speed, scraping the bowl 4 – 5 times.  Pour batter into pans.  Bake for time recommended below, or until a toothpick inserted in center comes out clean.* Remove cakes from oven and cool in pans for about 12 minutes.  Remove cakes from pans and finish cooling on a wire rack.

*Two 9-inch cakes: About 28 minutes.
One 9 x 13-inch cake: Lower oven temperature to 350F.  Bake for 30 – 35 minutes.
24 cupcakes (1/2-full): About 25 minutes.
(Update 12/31/10: Based on several visitor comments, I would recommend checking your cupcakes at the 18- or 20-minute mark if you bake them at 375F.  If they need more time, just put ’em back in.)

Altitude adjustments:
6,500 – 8,500 feet: Decrease baking powder to 1 3/4 teaspoons.
8,500+ feet: Decrease baking powder to 1 1/2 teaspoons.  Increase milk by 1 tablespoon.

Source: High Altitude Baking by Patricia Kendall  (Amazingly, this link displays the entire cake section of the cookbook for free!)

Toba Garrett’s Decorator’s Buttercream Icing
Make 2 1/2 quarts (2.37 L) (This is an absolute ton of icing!  Feel free to cut it in half or even quarter it.)

Ingredients:
2 cups (1 pound or 454 grams) unsalted butter, room temperature
1 cup (230 grams) vegetable shortening or hi-ratio shortening
1 tablespoon fresh lemon juice or 1 1/2 teaspoons lemon extract, pure vanilla extract, or almond extract
3 pounds (1.36 kilograms) 10X confectioners’ sugar
1/2 cup + 1 tablespoon (4 1/2 fluid ounces or 135 millilitres) water, milk, or clear liqueur
3 tablespoons meringue powder
1 teaspoon salt

Method:
Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)

Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.

Storage:
Store the icing in an airtight container and freeze for up to 3 months.

Source: The Well-Decorated Cake by Toba Garrett

Bacon Onion Cheddar Biscuits

Whew.

After hosting book club last week (Kielbasa Black Bean Chili and White and Dark Chocolate Bread Pudding with Irish Cream Sauce!), making sugar cookies for my sorority alumnae group’s white elephant party, making appetizers for my gourmet club, and hosting my mom at my house for a week (including a Runza lesson), I’ve been doing an awful lot of cooking and not a lot of blogging.  I’m sneaking this hour between starting a new batch of cookies for a party tomorrow and going to the store for a brunch I’m having on Sunday.  Does anyone out there know if you can teach a cat (or a husband) to cook?

Anyway, I’m ready to talk bacon, cheese, and the gooey goodness that is Pioneer Woman.  My friend Katie chose her recipes as the theme for gourmet club this month, so I did a bit of experimenting before the big day.  My primary goal (as it almost always is) was to find ridiculously appetizing food that could be made ahead.  Her Bacon Onion Cheddar Biscuits fit the bill.  Here’s how I made them:

First, I fried up 10 slices of thick-cut bacon, drained it on paper towels, and chopped it into small pieces.  (Crumble it if you want; I was in a chopping mood.)  I drained off most of the bacon fat and then sautéed 1 cup of finely diced onion in the same skillet until browned (about 5 – 7 minutes over medium heat).  I transferred the onions to a plate to cool.

With the cooked ingredients ready to go, I sifted together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 3/4 teaspoon of table salt.  Using a pastry cutter, I cut in 1/4 cup of Crisco until everything was combined.  (The mixture should look a bit like coarse meal.)

In a large bowl, I whisked together 10 tablespoons of whole milk, 4 tablespoons of vegetable oil, and 1 egg.  I added the dry ingredients to the wet ingredients, along with the bacon, onions, and 1 cup of grated sharp cheddar cheese.  (PW is normally about fresh-grated cheese, but she says the cornstarch coating in packaged grated cheese can help suspend the cheese in this batter.  I used packaged cheese.)  I stirred the mixture gently to combine.

The original recipe calls for full-size muffins, but I thought mini muffins were more appropriate as appetizers.  I greased my 24-cup mini muffin pan with butter and then used my cookie scoop to portion out the dough.  (With slightly heaping scoops, there was about a muffin’s worth of dough left over.)  I baked the muffins for 20 minutes at 375F and cooled them in the pan for about 5 minutes before transferring them to a wire rack.  Since mine wouldn’t be served until later in the day, I cooled them completely and transferred them to an airtight container.  If you’re ready to eat, though, serve them warm!

Bacon Onion Cheddar Biscuits

This is just another one of those recipes where it’s practically impossible for the results to be bad because only delicious things went into the batter.  (Cheese?  Bacon?  Sautéed onions?  Heaven.)  Initially, I was actually pretty worried that these wouldn’t work as a make-ahead appetizer because PW made them sound through-the-roof delicious when they’re warm.  I enjoyed them warm (of course!), but I almost felt like I could taste the bacon and cheese better when they were room temperature.  Texturally, they were slightly crusty on the outside and fantastically moist on the inside.  Mmmm.

Although I think it worked really well to make them ahead, they’re definitely best the day they’re made.  After spending the night in an airtight container in the refrigerator, they lose that yummy crispness on the outside.  If you want to make them ahead AND serve them warm, I’d recommend wrapping them in foil and heating them in the oven for about 15 – 20 minutes at 300F when you’re ready to eat.

TIPS:  If you try this recipe, I would strongly recommend reviewing Pioneer Woman’s step-by-step instructions before you attempt the printable recipe.  I’m sure it was an accidental omission, but the printable recipe doesn’t say a word about sautéing the onions.  Somehow, I don’t think raw onion in the batter would taste quite as good. 😉

Recipe link: Bacon Onion Cheddar Biscuits

Maple Roasted Pumpkin Seeds

It took so much work to crack open those pie pumpkins that I wasn’t going to waste one bit of them, including the seeds.  I’ve never actually eaten pumpkin seeds before (much less roasted them), so I did some searching online to uncover the best way to turn my byproduct into a snack.  The recipe I came up with is a hybrid of information I found on Simply Recipes (my favorite Spanish rice source!), 101 Cookbooks, and Adventures in Shaw.

Maple Roasted Pumpkin Seeds
Yield: 1 cup

Ingredients:
1 cup pumpkin seeds (cleaned of pumpkin pulp and unhulled)
4 cups water
2 tablespoons kosher salt
1 tablespoon butter
1 tablespoon pure maple syrup
1 tablespoon pumpkin pie spice
Table salt
Cooking spray

Method:
Rinse seeds in a colander.  Combine seeds, water, and kosher salt in a medium saucepan and bring to a boil.  Reduce heat to medium and simmer for 10 minutes.  Remove from heat and drain.  Press seeds between paper towels to remove excess moisture.

Melt butter in a medium bowl.  Toss seeds with butter.  Add maple syrup and pumpkin pie spice; toss to combine.

Spray a rimmed baking sheet with nonstick cooking spray.  Spread seeds in a single layer on baking sheet.  Bake for 20 – 25 minutes at 350F (until somewhat dry and crisp), tossing seeds every 5 minutes to prevent sticking.  Sprinkle with table salt to taste.  Serve warm or at room temperature.

Maple-Roasted Pumpkin Seeds

These turned out to be pretty tasty.  The pumpkin pie spice and maple flavors are definitely evocative of fall.  Boiling the seeds with salt and then adding the sprinkle of salt at the end created a saltiness that meshed well with the sweetness of the maple syrup.  I might try adding a bit of brown sugar next time to make things even more sweet (and perhaps a bit gooey).

Marshmallow Bones

Drumroll, please…  I actually made marshmallows from scratch!  And I’m (obviously) so excited about it!

I picked up the October 2008 issue of Martha Stewart Living a few weeks ago because I wanted so badly to make batches and batches of Halloween treats.  There were so many cute ideas and I even collected a few ingredients, but I’m still in “move mode” and the month really got away from me.  This week, I realized it was now or never (or maybe 2009).  I kind of have a “thing” for marshmallows (I’ll eat the big ones straight from the bag as a treat), so I thought it would be fun to try the Marshmallow Bones recipe from the magazine.

To start, I lined 2 baking sheets with wax paper.  Next, I combined 1/2 cup of cold water and 1 teaspoon of vanilla extract in the bowl of my stand mixer.  I sprinkled 1/2 ounce (1 tablespoon) of unflavored gelatin over the top and let it stand until it was softened (5 minutes).

Meanwhile, I brought 1 1/2 cups of sugar, 1/2 cup plus 2 tablespoons of light corn syrup, and 1/4 cup of cold water to a boil in a small saucepan.  I attached a candy thermometer to the side of the pan and cooked the mixture until it was about 235F.  As soon as it hit that temperature, I removed it from the heat.

Using the whisk attachment of my stand mixer, I whisked the gelatin mixture on high for 30 seconds.  With the machine running, I poured the hot sugar mixture down the side of the bowl in a slow, steady stream.  I continued whisking the mixture on high until it was very fluffy and almost stiff (9 minutes).  I transferred the mixture from the mixing bowl to a large pastry bag fitted with a 1/2-inch tip.

In a continuous motion, I piped a small figure 8, then a straight 5-inch line, then another small figure 8 onto the baking sheets to form the bones.  Getting a consistent shape was definitely the hardest part!  I also left quite a few “tips” after I piped the bones, so I used a small paintbrush to smooth them out.  I let the bones stand, uncovered, for 8 hours.

When they were sufficiently dry, I generously sifted powdered sugar over the tops, turned them to coat, and brushed off the excess.  (“Turned them to coat” sounds easy, but I actually used a small, offset spatula dipped in powdered sugar to help pry them off.  They didn’t resist *too* much and they held their shape quite well in the process, but it’s not like they slid effortlessly off of the wax paper.)

(Oopsie on the upside-down plate!)

Oh, my.  If you love marshmallows, this is the recipe for you.  They have a classic marshmallow taste – nothing unusual there – but the texture is just amazing.  They’re so incredibly fresh.  I’ll admit the recipe is a bit of work and you do need some special equipment (I wouldn’t want to give this a whirl without a stand mixer and a candy thermometer), but I think it’s worth it.  Plus, the marshmallows keep for 2 weeks in an airtight container, so you can continue to enjoy the fruits of your labor for days and days.

Now that I have a good basic recipe, I’d like to shake things up with different shapes and maybe some toasted coconut or chocolate ganache.  The possibilities are endless!

TIPS: The marshmallow mixture becomes harder to work with as it cools, so it’s a good idea to use a large pastry bag to get as much mixture as possible in the bag.  If you have to keep stopping to load a smaller pastry bag, you’ll lose precious time.

Recipe link: Marshmallow Bones

Cinnamon-Baked Bananas

I’ve noticed that when Dr. O goes out of town, I still make an effort to cook for myself, but I tend to make simpler food.  It might be a bit healthier, too! 🙂  Today’s dessert – Cinnamon-Baked Bananas – is no exception.  I tore this recipe out of Shape magazine months and months ago…  It seemed like a great way to treat myself with minimum effort using ingredients that I pretty much always have on hand.

Leaving the banana in its peel, I cut through the fruit lengthwise, leaving the bottom peel intact.  I also made two small horizontal slits at the top to make opening the fruit a bit easier.  I pulled the sides of the banana apart, dotted it with 1/2 teaspoon of butter, and then sprinkled it with 1/2 teaspoon of brown sugar and 1/4 teaspoon of cinnamon.

To cook it, I closed the banana and wrapped it in foil.  I put the foil packet directly on my center oven rack and baked it at 400F until it was hot and soft (10 minutes).  I (carefully) removed the foil, opened the banana, and enjoyed my treat!

Yum-my!  This was so simple but so delicious.  If you’re trying to “be good,” this is a great way to trick your body into thinking you’re eating something more extravagant.  The banana was hot and soft, and the butter-cinnamon-sugar combination is so comforting.  The only change I’d make is that I might cook the banana just a bit longer next time.  The recipe said 10 – 15 minutes, so I went with 10; 12 might be just right.  I can’t wait to make this again to find out!

TIPS: “Dotting” something with butter just means cutting the butter into small pieces and placing the pieces randomly (or not so randomly!) on or in the dish.

Recipe link: Cinnamon-Baked Bananas
(This link has the original version of the recipe and the lighter version; I used the lighter version.)

Sweet Sundays: Raspberry-Yogurt Ice Pops

Last summer, I was a popsicle-making fool. I found a cute set of popsicle molds at Crate & Barrel and basically went crazy. Strawberry pops, pineapple pops, watermelon pops… You name it, I froze it. This summer has been considerably more chaotic, so my popsicle molds sat empty – until a few days ago. I wanted to make myself a cool, creamy treat when Dr. O was out of town, so I decided to give Raspberry-Yogurt Ice Pops from the September 2007 issue of Everyday Food a try.

This one isn’t online, so here’s what you’ll need:

2 cups plain low-fat yogurt
1/2 cup sugar
1/2 cup frozen raspberries (about 3 ounces)

In a medium bowl, I whisked together the yogurt and sugar. I put 1 cup of the yogurt-sugar mixture in my blender, added the frozen raspberries, and pureed until the ingredients were well blended. (I set the rest of the yogurt-sugar mixture aside.) I pressed the raspberry mixture through a fine-mesh sieve into a separate medium bowl.

Dividing evenly, I layered the yogurt-sugar mixture and the raspberry mixture in six 3-ounce popsicle molds. I inserted the mold sticks and froze the popsicles until they were solid (5 hours). To unmold them, I ran warm water around the outside of the molds for about 15 seconds and wiggled the sticks until the popsicles released.

Strawberry pops are still my favorite, but these were delish *and* cute. They’re definitely for yogurt lovers… The pops are tangy, slightly tart, and very creamy. Next time, I may use low-fat vanilla yogurt or add 1/4 – 1/2 teaspoon of vanilla extract to the yogurt-sugar mixture. A hint of vanilla would take these to the next level!

TIPS: The layering part of the recipe is much easier if you can put the two mixtures into liquid measuring cups or other containers with spouts.

Sweet Sundays: Peanut Butter Granola Balls

This Sunday, I decided to head back to the healthier side of sweet with Peanut Butter Granola Balls from the April 2007 issue of Everyday Food. I was drawn to this recipe because I have an unfortunate addiction to Quaker Peanut Butter Granola Bites (soooo good!) and I wanted to see if the texture would be similar. Plus, I actually had every ingredient on hand, which made it a nice “pantry project.”

In a small saucepan over medium heat, I warmed 1/3 cup of honey, 1/4 cup of peanut butter (the recipe specified “natural” peanut butter, but I just used Jif), and 2 tablespoons of unsalted butter. I stirred the mixture until it was loosened and smooth (2 minutes). I removed it from the heat and stirred in 1 cup of Rice Krispies, 1 cup of rolled oats, and 1/4 cup of dried cherries. (Any dried fruit is fine.)

Using a rounded tablespoon, I dropped spoonfuls of the mixture into 24 mini muffin liners. I put the liners on a baking sheet and refrigerated the balls until set (15 minutes). Once they were set, I transferred them to an airtight container and stored them in the refrigerator. (They’ll last up to 1 week, if we don’t eat them all first!)

These didn’t turn out much like the Quaker Granola Bites, but they’re a terrific bite-sized snack. The texture is soft and chewy and the Rice Krispies provide a slight crunch. They have a strong peanut butter fragrance, though I’d say honey is the dominant flavor. The sweetness from the dried fruit cuts through everything nicely.

I was worried that these would set up hard – kind of like those original Nature Valley granola bars, which are perfect if you want to break a tooth and cover yourself in crumbs – but it didn’t happen. They’re as soft as Rice Krispie treats, if not softer. The mixture is a bit loose when it’s warm, so the mini muffin liners are essential for helping the balls hold their shape. Plus, the cute factor is pretty hard to resist!

TIPS: Cut the butter into 4 cubes so it melts faster in the saucepan. Also, be sure to use old-fashioned rolled oats, not quick oats.

Recipe link: Peanut Butter Granola Balls

Request Line! Marshmallow Fruit Dip

When I was back home a couple of weeks ago, my mom asked me to find a good fruit dip recipe. (Thanks for the request, Mom!) I started combing my favorite recipe sites and saw that many of them had the same basic ingredients – like cream cheese, sour cream, sugar, and vanilla – with differing quantities. Some had “special” ingredients, like orange juice concentrate, ginger, or maraschino cherry juice. Some even had mayonnaise or butter, which aren’t ingredients I would typically want to put on my fruit.

I ended up choosing a recipe from a site that offered a basic recipe with four variations – almond, raspberry, lemon, and marshmallow. The marshmallow recipe sounded especially delish, so I decided to give it a whirl.

This was so, so easy and it only took about 5 minutes. I used reduced-fat ingredients to lighten up the dip a bit, but you can use regular ones if you want. (I wouldn’t go with fat-free sour cream or cream cheese, though. I think fat-free dairy usually lacks in texture and flavor.)

In the bowl of my mixer, I combined 1 8-ounce package of reduced-fat (neufchatel) cream cheese, 1 cup of reduced-fat sour cream, 3 tablespoons of sugar, 1 teaspoon of vanilla extract, and 1/2 cup of marshmallow creme. I beat the mixture on medium speed for about 30 seconds, scraped down the sides of the bowl, and then beat it again until smooth (about another 30 seconds). I let it chill in the refrigerator for an hour so the flavors could blend, and then served it in a hollowed orange. Pretty, huh?

Marshmallow Fruit Dip

This dip had great texture and flavor. I could really taste the vanilla and cream cheese, and the sour cream made it slightly tangy. If you don’t like cream cheese frosting, this probably isn’t up your alley, but if you do, watch out. 🙂 I can see this as a yummy addition to a shower or picnic menu as part of a fruit plate.

TIPS: Bring the cream cheese to room temperature before making the dip for best results. If you don’t have time, just soften it in the microwave.

Also, I have to say I enjoyed this best with apple slices.  Dr. O liked it with strawberries, but I think super sweet fruit might overpower the flavor of the dip.

Recipe link: Marshmallow Fruit Dip

Pineapple-Banana Smoothie

Here’s a delicious way to kick off your weekend (or any day!). I made the Pineapple-Banana Smoothie recipe from the January/February 2006 issue of Everyday Food as a quick breakfast for Dr. O earlier this week, but it would make a great snack or brunch accompaniment as well.

The recipe only serves 2 people, so just multiply the ingredients to fit your needs. In a blender, I combined 1 can (8 ounces) of crushed pineapple in juice, 1 banana, 6 ounces of plain nonfat yogurt, and 1/2 cup of ice cubes. I pureed the mixture and then served it with a sprinkle of nutmeg on top. Talk about simple and quick!

Pineapple-Banana Smoothie

This smoothie is really delicious; it’s actually the only Everyday Food smoothie recipe I’ve tried so far where I haven’t had to add extra honey or sugar for sweetness. I think the pineapple makes it perfect.

TIPS: Low-fat or regular yogurt will work just fine, if that’s what you have on hand. I prefer the consistency and flavor of nonfat yogurt in this particular recipe, though. It might be fun to experiment with vanilla or fruit-flavored yogurt here as well.

Recipe link: Pineapple-Banana Smoothie




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