December 22, 2024

Blueberry Frozen Dessert

July 22, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  We continue our series of summer recipes featuring in-season ingredients.  Our featured ingredient this week is blueberries!  Check out just some of the healthy benefits of this tiny but powerful fruit!  Today’s recipe is for a blueberry frozen dessert—not quite ice cream but it fits perfectly into our ‘healthy but oh-so-yummy’ category!

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Here in the NorthEast, we are in the midst of berry season.  Blueberries are so plentiful that I have six four pints sitting in my refrigerator.  A few weeks ago, we had a recipe for Blueberry Almond Muffins.  But we are also in the midst of a heatwave; so I went looking for a recipe for a frozen treat to make for Robert.  Oh, I found m-a-n-y recipes for blueberry ice cream, sorbet, sherbert, and frozen smoothies…and they all looked so good!  However, I really wanted to keep it light, simple, and healthy but oh-so-yummy!  Over on Amy Green’s website, simplysugarandglutenfree, I found a quite easy recipe that I have tweaked just a bit.  Enjoy!

Ingredients:2013-07-18 21.01.21

1/2 very ripe banana, cut into 1/2″ slices and frozen
1/2 cup blueberries, frozen
1/2 cup ricotta
1 teaspoon maple syrup, or to taste
1/2 teaspoon almond extract

Toppings:
1 tablespoon sliced almonds
1-2 dollops whipped cream
Additional blueberries

Directions:

  • First things first: if you haven’t already…place the cut-up banana and blueberries in the freezer for a couple of hours.
  • Put the frozen fruit into the small bowl of a food processor or blender. Process just until it’s in small chunks.
  • Add the ricotta and flavorings; process until smooth, stopping to scrape down sides as necessary.
  • Put your “ice cream” in a bowl and top with chopped nuts, whipped cream, and additional (non-frozen) blueberries.  Best if eaten immediately as a ‘soft-serve’ type dessert!

Substitutions:
For the blueberries – almost any flavorful summer fruit (I am going to try peaches tonight!)
For the ricotta – cottage cheese
For the maple syrup – agave nectar or honey
For the almonds – any of your favorite nuts

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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Blueberry Almond Muffins (Gluten Free)

July 1, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  As promised, for the next few weeks I am sharing some gluten free treats that you can bring to your bbq’s, picnics, hoedowns, and block parties.  Perhaps your family loves to hike or go backpacking—this recipe is perfect for you!  

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Today’s recipe is for gluten free Blueberry Almond Muffins.  These are full of protein, contain no refined sugars, and have no added fat (except the 1 tablespoon used for the topping).   Also, a nice substitution for the blueberries would be raspberries…don’t forget to see the tip about freezing them!

Blueberry Almond Muffins

makes 10 muffins

Ingredients2013-06-25 15.23.16
• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 6 eggs
• 1/2 cup honey, agave nectar or maple syrup
• 12 drops liquid vanilla stevia (or additional sweetener of your choice)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup blueberries, frozen*

Topping Ingredients
• 1 tablespoon butter, softened
• 1 tablespoon coconut sugar

Directions

  1. Put blueberries into freezer
  2. Preheat oven to 350. Put liners into muffin tin
  3. In a large mixing bowl, whisk together almond flour, coconut flour, salt and baking powder
  4. In a separate bowl, whisk eggs; then add honey, stevia, and extracts
  5. Stir liquid ingredients into dry ingredients and blend thoroughly
  6. Gently fold in frozen blueberries*
  7. Spoon batter into lined muffin cups
  8. Lightly pat tops down into rounded heaps; use a pastry brush to dab with butter and sprinkle with coconut sugar
  9. Bake for 22-25 minutes; the tops should be springy yet firm when they are done
  10. Remove from muffin tin immediately and let cool on a rack
  11. Keep in the refrigerator, or place into freezer storage bags or a container

* The purpose of freezing (or using pre-frozen) blueberries is that this batter is very thick; if you used non-frozen berries, they would smoosh. 🙂

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , , , , ,