Sunday, April 22, 2012

Fruit and Yogurt Popsicles

Let the kids help to make these easy, frozen treats, flavored with summer's sweetest fruits.
Popsicles are a great hot-weather treat, but the ones from the grocery store have a lot of sugar, artificial flavors and artificial colors. It’s just as easy to make your own from whatever seasonal fresh fruit you have on hand, and you control the sugar content.

Serve 8


  • 2 cups of fresh or frozen berries and sliced bananas, mixed
  • 2 cups of Thick Plain Greek Yogurt  (yogurt with probiotics makes them even better for you)
  • 1tsp of vanilla or juice from 1/2 lime (optional flavor)
  • 1/4 cup of sugar or your favorite natural sweetener to taste such as  3-4 tablespoons of honey or Agave...
  • Popsicle mold


  1. Place the mixed berries, sliced bananas, yogurt into a blender.   Cover, and blend until fruit is chunky or smooth, as desired.
  2. Pour fruit mixture into 8 3oz. popsicle molds and pop in the sticks and freeze until solid  (about 5 to 6 hours).  
No berries on hand? No worries. Try watermelon or more of your other favorite fruits
No "formed" Popsicle molds. Try small paper cups with wooden popsicle sticks or plastic spoons. If you are using cups, cover each cups with a piece of foil. Cut a small slit in the middle and poke the stick through.

Sunday, April 15, 2012

Whole Wheat Blueberry Buttermilk Pancakes

Fiber-rich whole wheat pancakes are ideal for more leisurely mornings.   The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.

Makes 10-12 medium pancakes     Serve 4


Butter, for greasing the griddle, about 1-2 tablespoons or butter flavor spray 

For the Flour Mixture:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 4 tablespoons wheat germ
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt

For the Buttermilk Mixture: 

  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1 12-oz package frozen blueberries, thawed, or about 1 1/2 cups fresh blueberries

  • For the Garnish:
  •  Pure maple syrup, for serving (optional)
    Fresh blueberries, for serving (optional)


  1. In a large bowl whisk together the flours, wheat germ, sugar, baking powder, baking soda, spices and salt. Set aside.
  2. In a medium bowl whisk together the buttermilk, eggs, olive oil and vanilla. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for 15 minutes.
  3. Heat your griddle or heavy skillet over medium heat and lightly grease with butter. 
  4. Use 1/4 cup of batter for each pancake, cooking 1-2 pancakes at a time.  Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes, until underside of the pancake is golden brown (you can check with your spatula by gently lifting an edge). Flip and cook for about 2 to 3 minutes on the other side.
  5. Serve with syrup and berries, if desired, or transfer to a baking sheets, and keep warm in oven heated to 200 degrees F.  
Extra pancakes can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. Place pieces of wax paper between the pancakes to keep them from sticking together and put them in an airtight container. To reheat them, place the pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees F for 5 to 10 minutes. you can also microwave them.