Serves 2
1 banana
3/4 cup frozen grapes
1/4 cup blueberries
4-6 pitted dates, to taste
1/2 cup 2% Greek yogurt, plain
1/4 cup almond milk or soy milk
4 ice cubes
Blend all the ingredients in a blender until smooth.
Serves 4-6
30 frozen grapes
30 toothpicks
1 - 7 oz. container 2% Greek yogurt, plain
1 cup ground hazelnuts
Cut off the tip of each grape so it can sit cut side down. Push one toothpick into each grape, working quickly so the grapes stay frozen.
Before dipping each grape into the yogurt, wipe off the frost on the grapes with paper towel. Doing so will help the yogurt better stick to the grapes. After dipping a grape in yogurt, quickly dip the bottom of the grape in a bowl of ground hazelnuts.
Set the dipped grape onto a pan lined with a sheet of wax paper/parchment. Finish rest of the grapes in the same way.
Return to freezer for one hour prior to serving.
Serves 4
2 cups fresh blueberries
1 tablespoon honey, plus more for drizzling
1 cup ricotta cheese
1 large lemon, juiced
1 tablespoon lemon zest
1 French baguette, thinly sliced and toasted
Preheat oven to 400°F. Place blueberries on a large baking sheet. Pour two tablespoons of fresh lemon juice and 1 tablespoon of honey over blueberries. Gently toss. Roast for 7-10 minutes until they are soft. Let cool at room temperature.
In a small bowl, combine the ricotta cheese, remaining lemon juice, and one tablespoon lemon zest. Spread over the baguette slices. Add the blueberries on top of the cheese.
Drizzle each baguette with honey and serve.
Serves 2-4*
*recipe can be easily doubled or tripled
8 oz. frozen grapes
1 tablespoon maple syrup
1 tablespoon lemon juice
Place all ingredients in a food processor. Process until as smooth as possible. Stop the machine and scrape down the sides 4-5 times.
If the mixture gets too thick to process, add a little water, one tablespoon at a time.
You can serve immediately or scoop out individual scoops on a baking tray and freeze until ready to use.