A father and the best fro-yo sandwich he's ever had!

This past Father's Day I decided to make a real special desert for a real special father, my husband! An awesomely delicious treat that we all enjoyed!


So after surfing my favourite blogs, I came upon this most amazing desert that I knew he would absolutely love. Homemade Lemon Blueberry Frozen Yogurt Sandwiches.... never attempted before, but hey, he's worth it!

Check him out with his Father's Day loot: FIFA shirt, BBQ toys and omellete maker in hand!

So this is how you start. Get two 8 inch square pans. Cut some parchment paper and layer it so it will hangover on each side, then spray with a pit of Pam.

Make the batter and divide it between 2 pans and spread evenly (a little tricky because of the paper moving and slipping.... but it's worth it!)

Bake using the directions below and let cool completely in the pan.

Make the blueberry compote and let cool as well.

Having prepared the froyo- or ice cream as directed with the lovely lemon zest and juice, get ready to assemble it all together.

Blend the blueberry compote into the lemon froyo and make nice swirls.

Then dollop the froyo onto the bottom cookie.

Spread it all around in an even layer.

Flip the top layer over the froyo and press gently. Wrap it in foil and leave place in freezer for at least 3 hours ( I left mine overnight).

So easy and simple... take this little present out of the freezer, it just comes out so nicely because of the parchment paper.

Cut the edges so it's smooth, try not to eat all the edges!!!!

And there you have it. A fabulous healthy alternative to store bought ice cream sandwiches. Portion controlled, and lower fat with with Frozen yogurt.

See Brent loving it... yummmmm!!!

I served it with a few berries on the side and ate it with a fork... but you can just pull them out of the freezer and enjoy them as a cool and creamy snack!

Here's the recipe:

LEMON BLUEBERRY ICE CREAM SANDWICHES

Adapted from http://www.shutterbean.com/2013/lemon-blueberry-ice-cream-sandwiches/ who adapted it from Gourmet Magazine 

For lemon ice cream:

2 pint premium vanilla ice cream ( I used frozen yogurt for half the calories and all the taste!)

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

For blueberry compote:

1 cup blueberries

1/8 cup sugar

2 (3-by 2 1/2-inch) strips lemon zest

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

For sandwich layers:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

Make lemon ice cream:

Let ice cream sit out for 10-15 minutes at room temperature, until it reaches the consistency of soft serve. Transfer ice cream to a large bowl and stir in lemon zest and juice. Cover the bowl with plastic wrap and freeze while making compote and sandwich layers.

Make blueberry compote:

Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.

Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).

Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers while compote chills:

Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil ( I used parchment paper and cooking spray).

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 3 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 12 pieces. 

Check out this live testimonial!

Sunday Spinach Omellette

At my house, we love Sunday Brunch!!!! So when we can make it healthy and gorgeous... even better!

Here's what I did:
Take a couple of eggs, some light mozzarella, some chopped tomatoes, some chopped ham, a bit of milk and whisk it all together, when it's halfway done (2-3 minutes) add some fresh baby spinach.  Then flip it ( or try), I always break it and call it a 'omellettatta'.

Serve with some small toast point to push it around and there you have it! An amazing protein-rich brunch!

These are a few of my favourite salads

Ok, are you ready for the greatest pop of colour your eyes can see??
Check out some of these favourite summer salads packed with great colour, nutrition and taste!

Here's my fresh fruit salad. It gets gobbled up, not only because it's delicious, but because it's served in my favourite Anthropologie bowl! And set against my new summer placemat.... it's a photographer's dream!

Now check out my Greek inspired Veggie Salad!

It's a blend of cucumbers, peppers, shredded carrots and feta.... of course, kalamata oilves! And lightly dressed with Greek dressing.

Ok, but here's my new favourite. It includes a totally healthy, delicious and new to our family- Edemame- soy beans.... Yes, I am eating beans, but these beans are delicious. And so full of protein you won't believe it. So here's what I did!

Nice eh!, Of course, against my other new summer placemat.

So this is what I did.... used some leftover grilled corn, chopped red pepper and cilantro, mixed it all together. Then I created a dressing with the juice of one lime, some oilve oil, salt and pepper... and there you go! Full of nutrition- this ain't no traditional garden salad!

Light Lemon Cheesecake

Here's the light lemon cheesecake recipe I promised you.

Nice, delicious, creamy and light, and don't forget that zing from the lemon.  This recipe called for blueberries, but I just used raspberries instead. Delicious!

Mini Lemon Cheesecakes

(adapted from www.shape.com)

Serves: 12

Ingredients:

1 ¼ cup graham cracker crumbs

2 tbsp melted butter

1/2 teaspoon table salt

1 1/4 cup light cream cheese, at room temperature

1 1/4 cup lemon 2% Greek yogurt, at room temperature

10 tbsp of sugar

2 eggs

4 teaspoon lemon zest

 

For topping:

1 ½ cup blueberries (or raspberries)

4 teaspoon sugar

2 teaspoon lemon juice

Directions

1. Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners.

2. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture into bottom of cupcake liners, pressing down lightly with the back of a spoon to flatten. Bake for 5 minutes.

3. Meanwhile in a medium bowl beat together cream cheese, yogurt, sugar, eggs, and lemon zest until smooth. Pour evenly into baked cupcake liners and bake for 20 minutes or until set on top.

4. In a small bowl toss together blueberry topping ingredients. Microwave for 30 seconds and mash lightly with a fork to release juices.

5. Chill mini cheesecakes and blueberry topping. Garnish cheesecakes when ready to serve.

 

I chose my square brownie pan... you know, for that sophisticated square shape.

Here are the cooked and cooling cuties.
 

... and the grand finale, a close-up of the raspberry sauce.

 

 

 

 

 

The Queen of all Mothers... and Light Lemon Cheesecakes

Look at this gorgeous mother of mine. The Queen of all Mothers. So full of love and life with the kindest, most generous soul...

 ...not to mention a gorgeous new outfit (matching her youngest grand-daughter) straight back from her trip to Myrtle Beach (hence, the tan)!

 I made the boys take this photo of all the girls... Grand-mamans, moms and future moms. I LOVE IT!

 Meanwhile, some boys supporting their fav' hockey team/colours were hanging out.

 Mums for my Mom!

 Silly Snackers...

 Just love this little guys' Osh Kosh!

 ...and he and his sister just love their daddy so much!

 ...oh, and don't forget a gorgeous smile for the celebrated one! Nice!

 Julie always makes the best salads, this one is super enhanced by the candied pecans from South Carolina!

 Delicious steak dinner for the grown ups...

 ...while this little guy was real busy...

 ...and so was this guy... and Julie, loves her ketchup, I think she might still put some on her steak?

The wonderful evening, hosted by my sister and her family, was of course topped off with a light and delicious Lemon Cheesecake with a raspberry coulis... (recipe to follow).
So much love, so much laughter, like when Stephanie led us in songs and giggles, and most of all, so much family togetherness and craziness it all filled our hearts (and bellies)! Merci for all the love you give us Maman!

A Grillin' Mothers Day Celebration!

I'm having so much fun... I'm needing to catch up on my posts. Here's a little glimpse into my wonderful Mother's Day celebration. A day filled with love, treats, excursions and BBQ goodness!

It all started with a wonderful breakfast in bed. Brent and Melanie made me homemade French toast, bacon (treat!!!!) strawberries and coffee. Gave me a wonderful card and a pretty flower! Nice Bed Head eh?

 I received a wonderful apron, some more flowers, candles and a purse (of course)!!!! Spoiled, I know!

I wanted to go for a walk downtown Oakville, and of course browse through my favourite store- Anthropologie, wait... let me take a selfie!

 Brent made us a wonderful dinner on the BBQ. Some delicious grilled corn. He found a recipe on the web and it turned out great! All you need to do is shuck the corn and soak it in water for 30 minutes. Dry the corn and brush lightly with olive oil and grill on the top rack for about 15 minutes and then bring it down to the bottom rack for a little bit at the end to get those nice char marks.

 Of course, a family favourite- CHICKEN!

... all plated nicely with a little salad too! And for desert... what do you think? A special treat- Red Velvet Cupcake! What a wonderful day it was, and what a wonderful family I have. Thank you so much for making me feel like a Queen! Love you so much.

Pineapple Boat Fantasies

Your saying, "WHAT???".
Well, when you invent your own recipe, you get to name it!
When you are your very own Master Chef... at home... You also get to buy what's on sale and create magic with it! Well, this is what I did when pineapples went on sale...

I created 'Pineapple Boat Fantasies'... and took some pretty pictures... Well, it's real easy when you have such colourful and juicy models!

Here's what you do. First, carefully cut your pineapple in half lengthwise, these will become your boats. Carefully cut out the inside of the pineapple and cut up into chunks, add to a bowl of cut up fresh fruit of your choice. I chose cantaloupe, strawberries and blackberries.

Toast some coconut in the oven, get some vanilla or plain yogurt ready and assemble.

... and there you have it, gorgeous Pineapple Boat Fantasies. Ok, now this has got me thinking... what other kind of boats can I make. Well, I remember wayyyyyyyyyyy back in the '80's, we used to go to Mother's Pizzeria and I would get this fabulous fresh desert. It was a half cantaloupe in a bowl, and in the centre was some orange shertbet. Oooooooh, it was so good!!!! Might have to invent some more 'vessels' this summer for sure!