Blackberry, Honey, and Yogurt Pops | Vegetarian Recipes

Blackberry, Honey, and Yogurt Pops

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Ingredients:

  • 2/3 cup water
  • 2/3 cup sugar
  • 3 6 ounce containers fresh blackberries 3 1/2 - 3 3/4 cups
  • 1 cup plain nonfat yogurt preferably organic
  • 5 teaspoons honey
  • 4 teaspoons fresh lemon juice

Steps:

  • Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat stirring until sugar dissolves Move simple syrup to small bowl and chill until cold about 1 hour
  • Place blackberries in processor; puree until smooth Pour blackberry puree into strainer set over medium bowl Using rubber spatula press on solids to extract as much puree as possible Discard seeds in strainer
  • Measure 2 cups blackberry puree and place in another medium bowl for pops reserve any remaining puree for another use Add chilled simple syrup yogurt honey and lemon juice to puree; whisk to blend
  • Divide mixture among 10 molds each about 1/3 - 1/2 cup capacity Top with mold cover if available and insert stick into each If cover is not available cover top of mold with plastic wrap pulling taut; freeze until partially frozen then insert stick into center of plastic wrap and into pop mixture in each
  • Freeze pops until firm at least 8 hours or overnight
  • Dip bottom of mold into hot water 10 to 15 seconds to loosen pops Remove pops from molds and serve
Gluten Free White Texas Sheet Cake | Vegetarian Recipes

Gluten Free White Texas Sheet Cake

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Ingredients:

  • 1 cup butter
  • 1 cup water
  • 2 cups gluten-free flour mix
  • 2 cups granulated sugar
  • 2 eggs beaten
  • 1/2 cup gluten-free sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons xanthan gum
  • 1/2 cup butter
  • 1/4 cup milk
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon almond extract

Steps:

  • Preheat oven to 375F and lightly grease a 15 x10 jelly roll pan
  • Bring butter and water up to a boil in a large saucepan
  • taking care not to scorch
  • Remove from heat; whisk in remaining cake ingredients until smooth
  • Pour into prepared baking pan
  • Bake for approximately 20 minutes or until cake is golden brown and tests done
  • Cool for 20 minutes
  • While cake is baking
  • bring milk and butter just to the boil in a medium saucepan
  • taking care not to scorch
  • Remove from heat
  • Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake