My son used to be a picky eater when he was little and was very reluctant to try new things. Meal time was a real challenge back then. Luckily, he would never say no to fruits, especially strawberries and blueberries. He is now 12 years old, not as picky as before, eats more than me, almost as tall as I am and still loves his berries. Strawberries are in season right now and he can easily eat half to one pound a day ! I love fresh strawberries, they taste yummy as a fruit but can also be used for many desserts. With the warmer weather finally showing up, I brought out my ice cream maker and made this strawberry sherbet. Sherbet is like a cousin of sorbet. Sorbet is mainly made with fruit juice and sugar without any dairy. On the other hand, milk or cream is added to sherbet. Its texture is in between a sorbet and an ice cream. So if you are craving for a cool treat, but don’t want something too rich, a sherbet will be perfect. And this recipe is approved by the strawberry fan in my house !
Makes about 1 L
800 g fresh strawberries (after washed and hulled)
120 g granulated sugar (adjust according to taste)
1/4 teaspoon salt
250 mL milk
15 mL lemon juice
Blend all ingredients together and press mixture through a fine strainer with a spatula
Refrigerate for 3-4 hours or overnight
Pour into an ice-cream maker and churn according to manufacturer’s instructions
If you don’t have an ice cream maker, you can pour the mixture in a shallow tray, cover and put in the freezer for at least 4 hours or overnight; then break the frozen mixture into large chunks and blend again until smooth.
I love bake, cook or do crafts with my kids whenever they are free, especially my daughter. Spring break is here and it’s a perfect time to have some fun together. I love to do them with my son too, but I think he has “outgrown” that stage…Well, he would still cook some noodles for himself as he loves them. These banana pops are super easy and they made a great healthy snack. It can get a little messy with the melted chocolate but that’s the best part mom, right ?! Our favourite topping is the maple roasted pecans, you can find the recipe here…..Carrot Spelt Muffins with Maple Roasted Pecans.
Makes about 12-16 pops
300 g semi-sweet or dark chocolate
3-4 bananas (Do not use bananas that are too ripe, otherwise they will be too soft to work with)
Toppings of choice (sprinkles, roasted nuts, shredded coconut, etc)
Place toppings in separate dishes
Melt chocolate in a heat-proof bowl over a pan of simmering water, cool slightly
Slice bananas into big chunks
With the help of a fork, coat banana chunks with melted chocolate, tap off excess
For a lot of people, summer is a relaxing season, but if you are a mom, you would know, summer can be very busy too! For the last few weeks, I have been driving my kids to swimming and other activities almost every day, trying to keep them active and occupied….so they don’t spend too much time in front of the computer ! It’s busy, but they’ve been having a good time. For me, many days, by the afternoon, I am pooped ! And I need my afternoon “fuel” to keep me going, which is usually a light snack and a cup of iced coffee. It was so hot the last few days, so I decided to transform my “fuel” into popsicles ! Oh, and I found a bottle of Kahlua in my fridge so I added some extra boost ! Sorry kids, you can’t have these, but you know what ? When mom is cool, everything is cool !
Makes about 8-10 popsicles
1/2 cup hot brewed coffee
1/2 cup condensed milk
3/4 cup whole milk
3/4 cup half and half cream
1 teaspoon pure vanilla extract
2 tablespoons coffee liqueur (optional)
60 g semi-sweet or dark chocolate, melted (optional for drizzles)
Mix hot coffee and condensed milk together
Add all other ingredients except the melted chocolate, stir until blended
Pour into popsicle molds and freeze until set, about 4 hours
Happy Canada Day! Can’t believe I have been in this country for 26 years! I am so thankful that my parents made the decision to move to Canada. I love this country, the friendly people, the weather (especially for us who are in the west coast), the amazing scenery. It’s a fantastic place for my kids too, so many activities they can enjoy. (Well, only now I am worried they won’t be able to afford to have their own house when they grow up….)
Our weather has been really nice and today is a great day for a picnic or BBQ. These little popsicles make a perfect cool treat and are so easy to make.
Makes about 12 popsicles
850 g vanilla flavoured Greek yoghurt
1 kg fresh raspberries
200 g granulated sugar (adjust to your own taste)
3 tablespoons lemon juice
Prepare raspberries by heating them together with sugar and lemon juice in a non-stick pot over medium heat
Turn heat down to low when liquid starts to bubble
Gently mesh raspberries with a wooden spoon, cook until thickened
Strain seeds, let cool
To make popsicles, layer yoghurt and raspberry sauce alternately in small paper cups or popsicle molds, freezing in between layers (You can also swirl them together to make a marble effect). That’s it, enjoy!