Tag Archives: dessert
Spring is one of those times of year when you’re ready for lots of fresh produce but at the same time (since it can still be a little chilly) you’re not quite committed to chowing down on crisp salads just yet. I think these 5 Spring recipes give you a good mix of both warm/soothing with some healthy options like Vegetarian Chili! That will still keep you cozy during the beginning of Spring. So now the only question is, are you ready to eat?
There’s something about a holiday that makes me want to eat! Seriously, it doesn’t matter the actual holiday, just give me food + something to drink and I’m happy. That’s possibly the reason that I often find myself sharing recipes around the holidays. For this Valentine’s Day (tomorrow yay!) is no exception. Get inspired by these 10 dessert and drink recipes to share with your valentine or even your galentine!!
These holiday recipes are just waiting to be tried and tasted! Not only that but they’ll look perfect with your Christmas table-scape. There’s a nice collection of recipes here that offer up delicious cocktails, tasty desserts and even a meatless shepherd’s pie.
1 ¼ cups lemonade
3 – 4 kiwis, peeled and sliced
- Blend the mangoes in a blender or food processor until pureed. Add the lemonade and blend well.
- Fill your popsicle molds ⅔ of the way full.
- Place the sliced kiwi into the molds. I fit two slices per mold.
- Freeze for about 1 ½ hours before inserting popsicle sticks
- Freeze until solid, about another 3 – 4 hours.
2/3 cup Water
2/3 cup Granulated Sugar
1 cup Fresh cilantro
2 1/2 cups Frozen mango cubes (let sit out and defrost for about 5 minutes)
1 13.5 Can of full fat coconut milk
juice of one lime
1 pinch salt
Toasted coconut flakes for garnishing
Extra cilantro for garnishing
In a small saucepan, set on high heat, bring the water and sugar to a boil, stirring constantly. Remove from the heat and add the cilantro.
Set aside and allow to steep for 15-20 minutes. Drain through a fine sieve and toss the leaves. If the syrup still feels warm, pop it into the fridge or freezer for a few minutes. Otherwise, proceed to the next step.
Add the cilantro syrup, mango, lime juice, coconut milk and salt to a blender. Puree until smooth (about 60 seconds). Pour into the bowl of an ice cream maker and churn according to the manufacture’s manual.
Once you have finished churning the sherbet, transfer the mixture to a loaf pan. Use a spatula to smooth the mixture out, then cover with plastic wrap (press the wrap down so it’s completely touching and covering the surface of the sherbet).
Place the pan in the freezer until the mixture is solidly frozen, at least 2 hours. Scoop and serve.
Transfer leftovers (if you manage to actually have any) to an airtight container and store in the freezer.
Via Sugar and Cloth
I have to warn you before you read this post that half the recipes include strawberries. So if you don’t like or care for strawberries, the time to turn back is now. 🙂 For those of you who love that delicious red berry, please continue…
I’m not sure what it is about Springtime that makes me obsess over little cute desserts! It must have something to do with the warmer weather and the sun shining just a little bit brighter. I’ve put together a list of my top 7 Springtime desserts and you can bet your beach bag that they’re all adorable. Check it out: