Berryful Freezer Pops Coming Right Up!

These berryful freezer pops are a perfect treat for Canada Day or the 4th of July celebrations... especially if it is a hot sunny day in your neighborhood.  I first made them a few years ago when I won some new freezer pop molds in a giveaway from spabettie and wanted to try them out with something special and new.  I have used the molds a lot since then, but this recipe is still one of our favorites.  It is a great way to cool down on a hot Summer day.

They do take a few hours to set up so if you can, make them the day before you want to eat them.

These molds hold a total of 3 cups.  If you plan to make some pops for yourself, you will want to measure your molds and then adjust the amounts of the ingredients accordingly.  When I made them, I didn’t put enough water in the food processor, so I just added some more to the mixture once it was in the molds and then stirred it a bit.

Berryful Freezer Pops

Ingredients:

• 2 cups frozen berry mixture (blueberries, blackberries, raspberries, strawberries)
• 1-1/2 cups water
• bit of Stevia (this is optional of course)

Instructions:

1. Place water and berries into a heavy-duty blender and process until smooth and thick.
2. Pour into freezer pop molds and freeze overnight.

Mine came out to about 23 calories each… and of course they are zero Smart Points for my Weight Watchers buddies. 

Of course you could use any fresh berries that you find in your local markets instead of frozen. I know there are still strawberries and raspberries and blueberries in my area.

How do you celebrate your national holiday?

Cool Breakfasts for Hot Mornings

We are having an unusually warm Summer on the South Island this year. I am not complaining!

Actually I am enjoying every steamy degree on the thermometer... but I have certainly changed my eating habits in this heat.  I am not interested in my usual breakfast fare these days... eggs, pancakes, and even waffles are just not appealing.  I have been coming up with other things to enjoy as the temperatures soar... cold breakfasts are just better right now.

I like to select some fruit, occasionally nuts or seeds, some protein, a bit of cinnamon and sometimes stevia.  The combinations are endless.

Here are a few of my favorites so far... of course they are all gluten free.

Chocolate Cherry Smoothie

chocolate protein powder, unsweetened original Almond Breeze, frozen cherries

WWP+ = 4

Fruit and Seed Yogurt Bowl

fat free plain Greek yogurt, goji berries, hemp seeds, sunflower seeds, flax meal

WWP+ = 5

Cottage Cheese and Berries

fat free cottage cheese with thawed frozen mixed berries

WWP+ = 2

Egg White and Flax Muffins

egg whites, ground flax, cinnamon, stevia

WWP+ = 4

addition PPV for the cheese

I also like these slathered with PB2 or nut butter

Protein Pudding with Cherries

Greek yogurt, vanilla protein powder, thawed frozen cherries

WWP+ = 4

Chia Pudding with Yogurt and Berries

Greek yogurt, thawed frozen berries, chia pudding made with 2 Tbs chia seeds and 1/3 cup Almond Breeze.

WWP+ = 4

A couple of weeks ago, I even had a big kale salad!

What do you like to have for breakfast on a hot morning?

Paleo Pops are Tops!

These tasty frozen pops are chock full of antioxidants and just the perfect icy treat for a hot Summery day.  The original recipe is in a book I am reading called The Protein Power Plan, but I did make a little change so will share how I put them together.

These freezer molds are great!  I won them from spabettie last year and use them a lot.

They hold a total of 3 cups.  If you plan to make some pops for yourself, you will want to measure your molds and then adjust the amounts of the ingredients accordingly.  When I made them, I didn’t put enough water in the food processor, so I just added some more to the mixture once it was in the molds and then stirred it a bit.

Paleo  Pops

• 2 cups frozen berry mixture (blueberries, blackberries, raspberries, strawberries)
• 1-1/2 cups water
• bit of Stevia (this is optional of course)

1. Place water and berries into a heavy-duty blender and process until smooth and thick.
2. Pour into freezer pop molds and freeze overnight.

Mine came out to about 23 calories each… and of course they are zero PointsPlus for my Weight Watchers buddies. 

The authors suggest that you use a mixture of frozen and fresh berries, if you have some on hand.

Do you make your own freezer pops?

Oatmeal Quinoa Breakfast Bake

This recipe intrigued me when I first saw it on Frolic Through Life.  

I am making a real effort to eat more oats again because I keep reading how good they are for us!  They just never stick to my ribs till noon though so my oats always need some dressing up with protein. I am already a quinoa fan so the combination of oats and  protein-rich quinoa in this Oatmeal Quinoa Baked Breakfast looked very good to me.

I don't like to have leftovers around for more than a day or two, so I did halve the ingredients to make up just 4 servings.... and because the recipe calls for one egg, and I couldn't figure out how to halve an egg, I used 2 Tbs of egg whites (the equivalent of one egg white) instead and just 2 tsp of coconut oil.  Also, I used one cup of frozen berries, slightly thawed, instead of the fresh berries that Sylvia  used in the original.  That is what gives my dish the purplish hue.



Partway through the baking time, I took the dish out of the oven and stirred it because I didn't like the idea of having crunchy bits of quinoa on the top... even so, there were a few.  A little crunch is okay

I let it cool for about 10 minutes after I took it out of the oven and then served it for breakfast with some vanilla yogurt.  It was really good!



This dish takes 40 minutes to bake in the oven so make it on a day when you have lots of time or in the evening, and store it in the fridge.  It is quick and easy to heat in the mike so a great breakfast to have on hand already made for a busy morning when you don't have a lot of time to cook.

Wet ingredients, dry ingredients, and berries... mix together and bake!

 

Served with a bit of vanilla yogurt.... a complete and satisfying breakfast.

 

If you use certified gluten-free oats, the dish is gluten-free.

 

And for my Weight Watchers friends, cause I know you wanna know...  I am going to share the N.I. as I made it - remember, only half the ingredients and with the changes I cited above:

 

Per serving without yogurt.

Weight Watchers P+ = 4.

Calories 156; Protein 5g; Carbohydrates 22g; Fat 5g; Fibre 3g.

 

Have you ever mixed oats with quinoa before?

 

 

 



Quick and Skinny Fruit Crisp

Have a yen for something sweet?

This makes up so easily and so quicky you will make it again and again.  The basic idea came from one of my Weight Watchers buddies... the one who shared the jellied salad recipe a while back.  She suggested using 1 Tbs brown sugar but I wanted to lower the P+ value somewhat so I substitued 2 packets of Splenda for it..

Use any kind of fresh fruit you like.  Today I chopped up a ripe nectarine and tossed that with 1 cup of blackberries.  I think mixed berries, peaches, apple, rhubarb, cherries, or even plums would be lovely.

Quick and Skinny Fruit Crisp
Makes 4 servings

• 2 cups fruit of choice, cut in 1/2 chunks
• 3 packets of Splenda
• 1/2 cup quick oats
• 1 Tbs flour, any kind
• 1 Tbs butter
• 1 tsp cinnamon

1. Preheat oven to 350°F.
2. Lightly coat a medium small casserol dish with non-stick spray.
3. Place 2 cups of fruit in the bottom of the dish.  Sprinkle with 1 packet of Splenda.
4. In a separate bowl, mix the oats, flour, cinnamon and 2 packets of Splenda. 
5. Cut in the butter or mix in with your fingers, till resulting mixture is crumbly.
6. Spread the mixture over the fruit in the casserole dish and place in the oven.
7. Bake for 20 minutes, or until it bubbles and is golden brown.
8. Serve with yogurt or a bit of light whipped topping on top.

Per serving, not including topping.
Weight Watchers P+ = 3.
Calories 105g; Protein 2g; Carbohydrate 17g; Fat 4g; Fibre 4g.

Place your fruit in the dish you will use for baking.

Baked and topped with vanilla yogurt.

Printable Recipe

A Date Night Dessert

I found this recipe on a blog I really like called In Good Taste.  It particularly appealed to me because it makes up just 2 single servings - no tempting leftovers.  There is  just enough to share with a special someone, or you could easily make a single for yourself, of course.

I did substitute Splenda for some of the sugar in Maris's original version, as I wanted to lower the calories and P+ values as well. 

We had some fresh blackberries and I was saving this recipe just for them.

This is how I prepared it.

Mixed Berry Crisp for Two
Makes 2 servings

• 1 cup mixed berries, fresh or frozen (use any combination of blueberries, raspberries, strawberries and blackberries)
• 6 packets of Splenda
• 4 tablespoons flour, divided
• 1 teaspoon fresh lemon juice
• 2 tablespoons old-fashioned oats
• 2 tablespoons light packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg (optional)
• 1/8 teaspoon salt
• 1 tablespoon chilled butter 

1. Preheat oven to 375°F.
2. Combine berries, 3 packets of Splenda, 1 tablespoon flour and lemon juice in large bowl; toss to blend well.
3. Transfer berry mixture to two oven-safe bowls or ramekin dishes, at least 8-ounce capacity, that have been lightly coated with a non-stick spray.
4. Combine remaining 3 Tbs flour, oats, brown sugar, 3 packets Splenda, cinnamon, nutmeg, and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
5. Bake crisps until berry mixture bubbles thickly and topping is golden brown, about 20 minutes.
6. Let stand 5 minutes before serving. Serve warm or at room temperature – and they’re even better with a big scoop of vanilla ice cream or yogurt.

Per serving, without topping.
Weight Watchers P+ = 5.
Calories 199; Protein 3g; Carbohydrate 34g; Fat 7g; Fibre 5g.

Mix the berries with  some flour, Splenda and lemon juice.

Mix flour, Splenda, brown sugar, oats, cinnamon, nutmeg and salt together.

Then add the chilled butter in pieces, and work in with your fingers.

Serve baked crisp with a topping such as yogurt or ice cream and garnish with more berries.

It's sure to become a favorite!

Printable Recipe