Blueberry Cream Cake
Berry Frozen Yogurt
This is a recipe for not only healthy but very delicious frozen yogurt made with two different berries and Greek yogurt. The combination for strawberries and blueberries is just fantastic in the tangy base of yogurt.
Lately I see all kind of berries in the grocery store…they sure add so much color and life to the stores…before the summer is over, I would like to share this simple recipe, which uses non-fat Greek yogurt, therefore there is not a drop of fat in this dessert…it is so creamy and rich that you will not miss the fat…I love scooping into this frozen yogurt and have chunks of strawberry and blueberries.
You can make this frozen yogurt with any kind of berry…for this recipe I used my Cusinart Ice Cream maker…
- 1 lb strawberries, hulled and cut in half
- 8 oz blueberries
- ⅔ cup sugar
- 2 tsp lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon rum (omit if serving to kids)
- 1 ½ cup plain non-fat Greek yogurt
- Mint leaves for garnish
A full 24 hours before you make your frozen yogurt, place your ice cream maker bowl insert into the freezer.
In a medium pan place the strawberries, blueberries, sugar, lemon zest, lemon juice, and cook under medium heat until boil. Reduce the heat to low and cook for about 3 to 5 minutes, until the berries are soft.
Let it cool down and add the rum. Mix gently. Place berry mix in the refrigerator to chill for approximately 1 hour.
Mix the yogurt with the berry mix and add the mixture into the ice cream bowl. Follow your ice cream maker instruction.
Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
Garnish with mint leave and serve immediately or place in the freezer for several hours until hard enough to scoop.
Thank you for visiting Color Your Recipes…have a colorful day!
French Toast with Blueberries
This is a pretty classic and traditional recipe for French toast…so what’s special? Well, I used the yolk custard bread…which is soft, fluffy and rich. Great for breakfast or brunch!
When living in Brazil, we would use a kind of bread similar to baguette to make “rabanada”, and I got very intrigued after moving to US and discovered the similarity between “rabanada” and French toast, mainly because the shape was totally different, round versus square. Moreover, we would dust the “rabanada” with cinnamon and sugar and it was mostly served during Christmastime for breakfast.
I do not make often French toast, after being in a baking frenzy mood lately I decided to use the Egg Yolk Custard Bread to make this simple and easy French toast, especially that I have a whole loaf of bread and I am already itching to bake more. This is a very simple recipe…although I still have to see a “difficult” recipe for French toast…yes, it came out very creamy, rich and it is such a treat for breakfast.
- 2 thick slices of yolk custard bread (brioche, baguette, challah or white bread)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon sugar
- 1 egg
- 2 tablespoons milk
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon butter
- Fresh blueberries
- Whipped cream or maple syrup
- Or whatever you want on your French toast
In a deep pie plate whisk together cinnamon, egg, nutmeg, milk, sugar, vanilla extract and heavy cream.
Dip the bread in the egg mixture by coating both sides.
In a skillet, melt the butter over medium heat. Fry the bread slices until golden brown, then flip to cook the other side.
Serve with fresh whipped cream, blueberries and/or syrup.
If you enjoy this simple recipe for French toast you might want to try Waffle Iron Churros recipes.
Did you know that in France and some other countries, French toast is called “pain perdu”? Pain perdu means “lost bread”, by dipping the bread in an egg mixture it is a way to recover the stale bread.
Thank you for stopping by Color Your Recipes…have a colorful week!
Yogurt Cake with Blueberry
This is a recipe for a cake mainly made with yogurt and heavy cream. The cake is light, moist and loaded with fresh blueberries.
When I saw this cake on Ann’s blog (Annco Journal) I told myself that I had to try it…somehow my blueberries sank and did not turn out as pretty as Ann’s cake, but tasted delicious…this cake is light and fluffy and it will be a great addition to your Labor Day celebration.
This is such a simple recipe for such a great cake. I made two small ones and a few changes on the original recipe.
- 3 eggs, separated
- 120 g Greek yogurt, room temperature
- 20 g heavy cream
- 35 g butter, melted
- ½ tablespoon Lemon juice
- 30 g cake flour
- 15 g corn flour
- 50 g sugar
- Approximately 6 oz blueberries
Prepare a 6 and a 4 inch round pan, but lining it with parchment paper
In a small bowl, sift together the cake flour and the corn flour and set aside.
Mix the Greek yogurt, butter together and lemon juice together until smooth. Add in the heavy cream and egg yolks, blend well.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, beat the egg whites until foamy. With the mixer running, slowly rain in the sugar in 3 batches. Continue to beat the whites until stiff peaks form when the beater is lifted.
Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.
Pour gently half of the batter into a cake pans and place some blueberries on it then pour the remaining batter over it. Place some more blueberries on top of the batter.
Bake the cake in water-bath in a preheated oven at 325F for approximately 30 minutes and a toothpick inserted into the comes out clean.
Leave the cake in the pan to cool before removing. Serve it cold.
For all my friends living is US…
Did you know that blueberries are loaded of antioxidant? Apparently there are studies claiming that consumption of blueberries might improve cognitive functions.
Thank you for visiting Color Your Recipes…have a colorful week!
Lemon Blueberry Muffins
This is a very simple and easy recipe for muffins, since I have lots of lemons (they came from my sister’s backyard) I wanted to make something that uses lemon, and here I am with these muffins. They came out great, moist and lemony.
½ cup canola oil
1 cup sugar
2 tablespoon fresh squeezed lemon juice
1 cup Greek yogurt
1 teaspoon vanilla
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup blueberries
In a medium bowl sift all the dry ingredients. And in another larger bowl, mix together the oil, sugar, yogurt, vanilla extract, lemon juice and eggs. Add the sifted dry ingredients and stir until combined.
Add the blueberries and mix gently. Spoon batter into the prepared muffins cups. Bake in a preheated 325F oven for 15-20 minutes or until toothpick inserted into center of cake comes out clean.