Mixed Berry Ice Cream

Oh well, frozen yogurt, to be exact... Makes 6 servings.

In my food processor, I whirled together:

- 1 cup raspberries (~ 100 g)

- 2 cups strawberries (~ 200g)

- 3 cups blueberries (~ 300g)

- 1 tbsp (15 ml) lemon juice

- 1/4 cup agave syrup *

When fruits were well pureed I added:

- 2 cups plain yogurt (Balkan style)

The mixture was placed into a porcelain container (glass would work as well, but metal is ideal) and frozen for about 1 hour and a half, until almost solid.

The mixture was then broken up again and smoothed into the food processor. This step helped getting rid of the ice crystals that usually forms with fruit ice creams.

When pureed, I scraped it back into the container and placed back in the freezer for at least 4 hours.

* I found the 1/4 cup agave syrup to be a bit to sweet for my taste

Nutritional info per 1 of the 6 servings: Calories: 200, Total Fat: 5g, Saturated Fat: 2.7g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 42 mg, Total Carb: 38.7g, Dietary Fiber: 3.7g, Sugars: 9.6g, Protein: 3.5g,

Vitamin A: 6%, Vitamin C: 61%, Calcium: 12%, Iron: 3%

Plum Squares (Whole Wheat)

Makes 16 really quick! Smells like Autumn, tastes like Summer!

In a large bowl mix together in this order:

- 2 whole eggs

- 6 tbsp agave syrup

- 1/2 cup oil (such as light olive oil)

- pure vanilla extract

- 1/2 cup plain yogurt

- 2 cups whole wheat flour

- 1/2 tbsp magic powder

Pour mixture into a 8 in. (20 cm) square baking pan lined with parchment paper.

Over the batter, distribute evenly:

6 plums, pitted and cubed

Bake at 350F for ~ 40 minutes.

Nutrients per 1 of 16 squares: Calories: 163, Total Fat: 8.5g, Saturated Fat: 1.2g, Trans Fat: 0g, Cholesterol: 28mg, Sodium: 12mg, Total Carb: 20.2g, Dietary Fiber: 2.2g, Sugars: 2.8g, Protein: 3.3g

Vitamin A: 3%, Vitamin C: 4%, Calcium: 2%, Iron: 4%

Cherries to Blame

Huge, sweet, organic cherries have been sabotaging my (healthy) baking lately.

Promise to get back on track ASAP.