Browsing Tag:

dessert

Preserves

Frozen Vanilla Mango Yogurt with Lime

frozen vanilla mango yogurt with lime

 

This Frozen Vanilla Mango Yogurt with Lime is about the quickest sweet treat you will ever make. It’s so quick it’s almost instant, but I like to put it in the freezer for about an hour or so to firm up.

My sister reminded me recently of how we would buy an ice cream cone from our local mall in the middle of winter and eat it while we walked home. We would still be eating it when we got home which would give our Mom the shivers.

I know that frozen yogurt isn’t usually the first thing people think of for a sweet treat in the middle of the winter. Especially when it’s – 30 ° out. But, I don’t really mind the cold so much. I stay nice and warm bundled up in all my favourite winter gear. What I miss during the long winter months is colour. I miss the green grass, leaves on the trees, a burst of colour from my garden and even the colourful clothes that everyone wears. So, that’s what appeals to me with this Frozen Vanilla Mango Yogurt with Lime. I love the tropical mango, the heavenly scent of vanilla, the fresh burst of lime and the coolness of the frozen yogurt. It is very refreshing, even on a cold winter day.

You can make this Frozen Vanilla Mango Yogurt with Lime in a snap. Just take a tub of your favourite vanilla yogurt, a bag of frozen mangoes and puree in your food processor or blender.  Blend it together until all the mangoes chunks are blended into the yogurt.

You can eat it right away, as a kind of soft serve ice cream…but I like it firmer, so I pop it in the freezer for about 1-2 hours.

frozen vanilla mango yogurt with lime

Bon Appetite!

Frozen Vanilla Mango Yogurt with Lime

Print Recipe
Serves: 8-10 Cooking Time: 10 minutes

Ingredients

  • One 600 g bag of frozen mangoes
  • One 650 g tub of Vanilla Yogurt
  • juice from 1/2 lime

Instructions

1

Pour frozen yogurt into food processor or blender.

2

Add frozen yogurt.

3

Blend until all frozen mango is blended thoroughly with yogurt.

4

Add lime juice, and pulse for 30-60 seconds.

5

Transfer to a shallow rectangular container.

6

Place in freezer until firm (about 1-2 hours, depending on your freezer).

Preserves

Honey-Vanilla Ice Cream with Cherry-Galliano Swirl

honey vanilla ice cream with cherry galliano swirl in waffle cups
With all this hot weather we’ve been having, all I want to eat is ice cream. I just want to sit in a floaty chair in the pool and eat a big frosty bowl of ice cream – summer at it’s finest.

So, when I bought my annual 20 pound bucket of sour cherries awhile ago from our local supermarket, ice cream was the first thing that I thought of to make. This combination of Honey-Vanilla Ice Cream with Cherry-Galliano Swirl is so perfect on a hot summer day!

When we were little, my sister and I always chose the wildest flavours of ice cream we could find. We had a favourite ice cream parlour, Donna’s Lunch in Burford, Ontario, which was on the way to our grandmother’s house. We loved going there and were always excited to see what new flavours she would have.

Everyone one else in our family ordered the traditional vanilla, strawberry or chocolate flavours. But Ruth and I loved the craziest, at the time, of flavours: bubble gum, cotton candy, blueberry swirl and our favourite to this day, tiger tail.

A few wild flavours that I’ve seen in Ottawa lately are: Hong Kong Milk Tea, Fruit Loops Cereal Milk from Moo Shu Ice Cream Shop; Unicorn and Pink Grapefruit from The Beachconers Microcreamery; and Ferrero Rocher and Raffaelo + Coconut from Stella Luna Gelato Shop. It seems like when it comes to ice cream, anything goes.

 

honey-vanilla-ice-cream-with-cherry-galliano-swirl

The Galliano in this recipe is optional, but really boosts the flavour. Galliano is a vanilla flavour liqueur. It was originally produced in 1896 in Tuscany, Italy by a local distiller named Arturo Vaccari. He named this liqueur after Giuseppe Galliano, an italian hero of the First Italo-Ethiopian War.

If you don’t have Galliano you could substitute it with brandy or another vanilla liqueur, or just leave it out. It will still taste amazing.

What’s your favourite flavour?

Enjoy

Honey-Vanilla Ice Cream with Cherry-Galliano Swirl

Print Recipe
Serves: 8-10 Cooking Time: 15-20

Ingredients

  • For the Honey-Vanilla Ice Cream
  • 2 cups cream
  • 1 cup milk
  • 1/2 cup honey
  • Cherry-Galliano Swirl
  • 140 grams sour cherries, pitted
  • 20 grams sugar
  • 2 T Galliano

Instructions

1

Heat 1 cup of cream and 1 cup of milk together with the honey until warm and honey is melted. You can do this on the stove top or in the microwave. Don't get the milk too hot to avoid forming a skin on top of the liquid.

2

Place the mixture in a container in the refrigerator for a few hours, or overnight, until it is very cold.

3

After it is cold, add the remaining 1 cup of cream.

4

Place in your ice cream maker and follow instructions.

5

For the swirl, heat the cherries and sugar until the sugar is dissolved thoroughly. This can also be done in the microwave or on top of the stove.

6

Place this mixture in a container in the refrigerator for several hours or overnight until cold.

7

When the cherry/sugar mixture is cold, blitz in your food processor or blender until the cherries are very finely chopped. Add the galliano.

8

Pour churned ice cream into a rectangular or square container that can go in the freezer.

9

Pour the cold Cherry-Galliano mixture in two lines on top of the soft ice cream. Draw figure eights through the cherry and ice cream to create a swirly pattern. Do this until the cherries are swirled throughout the ice cream. If you do it too much, you will have less of a swirl, but the ice cream will still taste amazing.

10

Place in freezer for several hours or preferably overnight. Serve in a bowl, cone or waffle bowls.

11

Enjoy!

 

 

Baking

Mum’s Traditional English Trifle

close-up-of-traditional-english-trifle

My Mum always made a Traditional English Trifle for New Year’s Day. Every year. I can still recall the big bowl of glistening trifle in my mum’s fridge. The colours of the trifle were illuminating. Sparkling. It was like a prized possession taking up most of the room on the top shelf of the fridge. I’m not even sure my Mum allowed anything else to be beside it in the fridge. It. Was. That. Special. Candied cherries glistened on top of delicious sweet whipped cream. Below the cream were cubes of sherry-spiked pound cake suspended in colourful jello. Rainbow coloured fruit cocktail and golden custard swirled in the centre. I couldn’t wait for New Year’s Day dessert.

As I was making it this year, I was thinking how it seems like an odd winter dessert: cold jello, cold custard and cream and cold fruit cocktail. It seems like it should be more of a traditional summer dessert, like for the Queen’s birthday, or perhaps Canada Day. But I realized that what is special about having this very colourful cold dessert in the middle of winter, is that it’s a little reminder that summer will soon be here. It’s reassuring that these arctic temperatures won’t last forever and before we know it all the birds will be back, the bulbs will pop up and all the colours of spring and summer will surround us once again. People often complain about our long cold winters. I don’t mind the cold so much, but what I really miss are the colours of summer.

The first time I made this trifle was many many years ago, for my friend’s daughter’s 5th birthday. She must have heard her mother talk about my Mum’s trifle and wanted that for her birthday cake. So my friend asked if I could make a Traditional English Trifle for the big party. My Mum helped me of course. I had a lot of fun making the trifle and decorating it. I went out and bought the pound cake, jello, whipping cream and candied cherries , as that’s what my Mum used to decorate the top. I used my Mum’s special glass trifle bowl and worked hard to make it as pretty as could be. As it was close to Christmas I chose a lovely lime jello for the bottom and decorated the top with red candied cherries cut in half. It had a lovely red and green theme.

Well, I suppose I underestimated how some children react to green food, because as this lovely trifle was brought to the table of 10 girls, one of them shouted out, ‘Oooh, it’s green! I’m not eating that.” Well, that was a surprise!! In the end, after we explained it was just green jello with cake and whipped cream, a few of the girls tried some. Luckily there were plenty of adults there and we polished it off very quickly. It was very, very delicious.

It doesn’t need to be New Year’s Day to make a trifle. Though trifle truly makes a lovely winter dessert. Try some and you’ll see why.

traditional-english-trifle

Mum's Traditional English Trifle

Print Recipe
Serves: 8-10 Cooking Time: 30 minutes

Ingredients

  • 1 pound cake
  • sherry or your favourite liquer
  • 1 box of jello
  • 3 tablespoons of custard powder
  • sugar
  • milk
  • 500 ml whipping cream
  • fresh fruit, sprinkles or your choice for decorating the top

Instructions

1

Cut the pound cake into one inch cubes. You can sprinkle some sherry or liquer on the pound cake, however, it is not essential. The trifle tastes fine without alcohol. Place the cubed pound cake in the bottom of the bowl.

2

Mix the jello by following the package instructions.

3

Pour the jello over the cubed pound cake. The jello should cover the pound cake cubes. If it doesn't, make some more jello and pour overtop until just covered.

4

Put in the fridge until set.

5

Mix up the custard powder following package instructions. Let the custard cool down a bit, to about room temperature. You don't want the custard too hot or it will melt the jello when you pour it on top.

6

Pour the custard over the jello-pound cake mixture.

7

Put back into the fridge until cold.

8

Whip the cream until stiff peaks form. Half way through whipping, add sugar to taste, about 2-3 tablespoons. It should taste sweet.

9

Cover the bowl with saran wrap and place back in the fridge until cold. Decorate with sprinkles, or fresh fruit on the top.

Notes

The amounts for this trifle are very flexible and are completely dependent on the size of your bowl. Ideally, each layer should be about 1/3 of your bowl.