Quick Peach Frozen Yogurt

When was the last time you had frozen yogurt that actually tasted like, you know, yogurt?

For me, it had been a while.

I have a tendency to fill my styrofoam cups with the frozen yogurt whose character has been entirely masked by flavors that have more of a five-year-old appeal, such as cake batter.  I also have a tendency to then cover my adulterated yogurt in at least twice as many rainbow sprinkles as would be reasonable.  Oops...they spilled? 

While cake batter has its place, on hot summer afternoons a tangy, barely sweetened fro-yo cannot be beat. 

This frozen yogurt is so straightforward that you really have no excuse not to treat yourself.  It all comes together in a matter of minutes with the help of your food processor. 

I blanched and sliced 10-12 peaches a couple weeks ago and tucked them away in the freezer for just such an occasion. Using fruit that I froze myself always feels so satisfying. 

The peaches are followed by thick, greek yogurt, and several spoonfuls of honey. 

In a couple of minutes we have frozen yogurt.  

Why, why, WHY, have I not been doing this my whole life?!

I take no credit for this genius, it is purely a copycat move.  I saw Joy the Baker make a lemon-strawberry rendition several weeks ago on SnapChat and decided that it would be the perfect use for my frozen peach slices. 

The tanginess of the yogurt is so refreshing alongside the sweet peaches. 

While you could certainly freeze this yogurt for future enjoyment, it will become rock solid very quickly.  Because it has not been churned at all and has very little air, it loses it's soft texture and becomes icy in the freezer.  This fro-yo is best when enjoyed in its soft-serve state.  That's no problem in my world because I happen to be a big fan of instant gratification. 

If you would like a serving for one, feel free to half or quarter the recipe. 

So now we know how to make instant fro-yo... You may decide whether that is a blessing or a curse.

Sincerely, 

Pedantic Foodie

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Quick Peach Frozen Yogurt

serves 4

- 4 medium, ripe peaches - peeled, sliced, and frozen (about 4 cups)

- 1 cup unsweetened greek yogurt 

- 1/4 cup honey*

Place frozen peaches, yogurt, and honey in the work bowl of your food processor.  Pulse until smooth.  Serve immediately.  

Yes, it’s really that simple.  

*You can adjust the amount of honey based on your taste.  1/4 cup left it on the tangy side. 

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Watermelon Sorbet

I am not sure how many recipes I have published in the past four years of running this site, but I know it is a lot.  Yet somehow, I still have several, long-loved favorites that I have yet to be shared.

That is not because they are some sort of secret family heirloom that can only be passed on through whispers.  (In fact, many of my frequently-made recipes are outsourced feats of genius.)  It is simply because I have made them so many times that they have become my comfort recipes and sadly, are so familiar that I often forget how wonderful they truly are. 

These "comfort recipes" are what I turn to when I am tired of testing, shooting, and doing ridiculous amounts of dishes.  

That's not to say that many of the recipes I have shared on this site have not become "comfort recipes."  But there is something unmistakably refreshing about borrowing from another man's inspiration after a long day of creativity.

This sorbet is one of my comfort recipes.  It is embarrassingly easy, it makes a huge amount (which is great for large crowds or hungry ladies with no willpower), and it is so refreshing on a hot Saturday afternoon.  It also makes a fine breakfast.  I speak from experience.  Lots of experience.

My Aunt Meredith passed it onto me ages ago and it quickly fell into my rotation of easy Summer recipes, along with this summer vegetable pasta.  

Let's begin.  When it comes to desserts that are pink and frozen, there is no time to waste.

I think you might be excited to know that this sorbet is made in your blender!!  I always love when I can make an entire recipe in the blender.  It's so satisfying. 

Of course, you will have to pull out a saucepan to make a batch of simple syrup, but we can handle that, right?  Right. 

While making this recipe I realized that I am the world's worst watermelon-cutter.  Such a mess.  Uneven cubes, sticky juice on my feet (how?)...ugh.  I know it's awful, but I am really all over the idea of square watermelons.  

Thankfully, those of us with no melon-cutting skills whatsoever can hide our shame because, all of this watermelon will go into the blender along with simple syrup and some pink lemonade - for a bit of acidity.

Simple syrup is just a heated mixture of water and sugar.  I like to keep a jar of it in my refrigerator at all times, for iced coffee. 

After the blended melon mixture has chilled and been churned in your ice cream maker, you will have an overabundance of fresh, hot pink sorbet, just begging for you to grab a spoonful every time you pass through the kitchen. 

You'll notice that the sorbet in these glasses is not nearly as firm as it is pictured in the ice cream scoop above.  That's because I actually prefer to eat mine when it has not fully set up.  Depending on your make and model, your sorbet may come out of the ice cream maker looking more on the slushy side, or what I like to call "soft-serve sorbet."  You are supposed to place it in containers and allow it to set up for a couple of hours before serving.  But...it's my sorbet and I happen to have no patience and a great propensity for brain-freezes.  So, the slushy version is what I like best. 

This color makes me really happy.  Let this be your new comfort recipe, and save the leftovers for breakfast. No regrets. 

Sincerely, 

Pedantic Foodie

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Watermelon Sorbet

recipe adapted from Taste of Home / makes about 3 quarts

- 8 cups seedless watermelon, cut into 1-inch cubes

- 2 cups granulated sugar 

- 4 cups water 

- 1 1/2 cups pink lemonade 

- fresh mint, optional

In a large, heavy-bottomed saucepan, combine water and sugar.  Place over medium-high heat and cook, stirring often, until the sugar is dissolved.  Allow to cool completely.

Place watermelon cubes in the base of your blender and blend until completely pureed.  Transfer to a large bowl or pitcher and stir in the cooled syrup and pink lemonade.  Cover and refrigerate until chilled.

Prepare in your ice cream maker according to the manufacturer’s directions.  Transfer to sealed containers and freeze until firm.  Serve with fresh mint, if desired.  Enjoy! 

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Cherry Pie Pops

For the first time in forever, I am thoroughly loving Summer.  I am taking deep, appreciative breaths of the warm air, waking with a vigor and excitement that lasts through the ups and downs of the day, trying to avoid sunburns, and even daydreaming about dipping my toes into blue water on occasion.

I am mystified by this unfamiliar enthusiasm for warm weather, but rather than questioning it, I am drinking as much iced coffee and coconut cream as one lady can hold and trying to balance responsibility with spontaneity.  That is very much a work in progress, but I am trying.

I carry around a big purse full of tiny notebooks that hold the endless ideas I’ve jotted down in moments of insane hunger (read: during church), but often those scribblings never evolve past their pen and ink state.  I make my way to the market with every intention to make whatever my mind dreamed up over the weekend.  I pick out my weekly bouquet of flowers, and then, in one swift change of mind, an entirely new idea captures my fickle mind and my grocery list is cast away with reckless abandonment. 

Since this has become quite a pattern with me, I have often forgone the practice of list-making altogether, since they often become nothing but crumbled confetti in the depths of my purse.  Last week, on one such list-less trip, I walked past these jars of shiny, candy-apple-red pie filling.  Then, I took several steps back to examine. 

I love Trader Joe’s.  I do not need to be paid or sponsored or coerced in anyway to write that.  I absolutely love that store.  So, while I would never, ever, EVER buy pre-made pie filling, and while I have given my dear mother many a condescending stare upon seeing the cans on her shelves (my father adores it), I knew that this filling, was likely something special.  Seemingly everything my good friend, Joe (you know, Trader Joe) puts his label on promises to please.

My faith was by no means unfounded, because this pie filling is truly excellent.  Unlike the sickening sweet, bitter, and overabundant with gluey cornstarch, pie fillings of my youth, this filling is lightly sweetened, perfectly acidic and is full of natural cherry flavor. 

Of course, I was not going to make a pie with pie filling, that would be atrociously predictable.  I had something else in mind.

In fact, I have had that same something in mind ever since I bought this popsicle mold.  Two popsicle recipes in a row might be too much, but then again, it might be just what we need. 

Especially because these are extra pretty, Fourth of July-esc popsicles.  It is true, there is no sign of blue in these treats, but if you paint your finger nails blue you can get the full Instagram-worthy experience. I can’t do everything for you. 

When I saw that filling, I knew I wanted to create a popsicle that would taste like classic cherry  pie (Daddy's favorite) served with vanilla ice cream.  This is that popsicle.

Its retro essence is blended with just enough modern to make it perfect.  That's math right there.

The buttermilk provides a welcome tang that balances the sweetness of the fruit, making it just sweet enough to still be refreshing.  The block of cream cheese does not hurt one bit either. 

The creamy base of this popsicle is flavored with vanilla and just a teeny bit of almond extract to really play up that cherry flavor.  

After you place the cherries and buttermilk base in your popsicle molds, you will have a decision to make.  You may either leave the two components layered, or use a chopstick or butter-knife to swirl the parts together.  I left my first batch layered, as you can see.  It was delicious and beautiful, but there was something to be said about the swirled versions that allowed you to have the flavors of cherries and buttermilk in each bite.  The choice is yours. 

Rolling these popsicles in graham cracker crumbs imitates the crust of the pie.  I let the popsicles sit at room temperature just for a minute or two to soften, and then rolled them so that the crumbs would stick.  You could return them to the freezer at this point, but I would opt for rolling each one as you are serving it.  Of course, you could forgo this step all together, but I always have room for more crunchy texture in my life. 

Cherry pie.  On a stick.  Clearly, we know how to Summer. 

Sincerely, 

Pedantic Foodie

This post was not sponsored by or done in collaboration with Trader Joe's, I just happen to like that store, a lot!  The opinions stated here are entirely my own, as always. 

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Cherry Pie Popsicles

makes twelve popsicles

- 1 cup whole milk

- 2/3 cup granulated sugar 

- 1 cup buttermilk 

- 8 ounces cream cheese, softened 

- 1 1/2 teaspoons vanilla extract 

- 1/4 teaspoon almond extract 

- 1 1/2 cups of your favorite cherry pie filling (I like Trader Joe's) 

- 1 cup graham cracker crumbs (about 9 crackers pulsed in a food processor)

In a small saucepan, combine whole milk and sugar.  Place over medium heat and cook, stirring often, until the sugar has completely dissolved.  Allow to cool for 5-10 minutes, until warm, but not hot. 

Pour the milk mixture into the pitcher of your blender, along with the buttermilk, and cream cheese.  Blend until smooth.  Transfer the mixture to a bowl with a spout and stir in the extracts. 

Place 2 tablespoons of your cherry pie filling in each popsicle mold.  Cover with the buttermilk base and use a chopstick or butter-knife to swirl, if desired.

Cook’s Note:  Leaving the components layered creates a beautiful popsicle, but there is also something to be said about the swirled version that allows you to have the flavors of cherries and buttermilk in each bite.  The choice is yours. 

Place in the freezer for 1 1/2-2 hours (depending on your freezer)* and then insert your wooden popsicle sticks.  Freeze for an additional 2-3 hours, until the popsicles are frozen. 

Place the molds in warm water for 1-2 minutes to loosen, and then remove.  Wrap the popsicles in parchment and place them in zip-top bags until ready to eat.

Before serving, allow the popsicles to soften slightly, then roll in the graham cracker crumbs.  Serve immediately.  Enjoy! 

*The popsicles should be about half-way frozen when you insert the sticks.  This will keep the sticks in the center of the popsicle, and will prevent them from moving around. 

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