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Greek Yogurt


Pumpkin Soup


Oh my word, y’all!  Have you ever wondered what to do with Pumpkin?  Other than the usual celebrity,  Pumpkin Pie, my mind can sometimes go blank when it comes to that question.

Well,  no more!

I have the answer!…………..  Drumroll please…………


If you haven’t tried Pumpkin Soup, you simply haven’t lived!


This recipe has a savory, slightly sweet taste to it that you simply cannot pass up!

I paired dinner rolls with it and the kids devoured it.  The cute design on top was done using a small snack size ziplock bag filled with Greek Yogurt.

Get this!  Pumpkin has all of these surprising health benefits:

1).  It is good for your eyes.

2). It is good for your heart.

3). Aids in weightloss.

4). Helps protect against cancer.

5). Helps protect your skin.

6). Boosts your immune system AND your mood.

7). Can help you recharge after a hard workout.


Did I mention this recipe is VERY figure friendly?  Not only good for your health, but good for your waistline too!

That alone is worth trying this recipe out!


I certainly hope you do!


– Esther

Recipe:  Pumpkin Soup

Serves 6-8             Prep Time:  10 minutes                   Total Time:  30 minutes
•  2 Tbsp. olive oil
•  4-4 1/2 cups canned pumpkin, ( I had some left over canned mason jars, I used three of them)
•  2 small onions, chopped
•  4 cups vegetable stock
•  3 cloves garlic, minced
•  2 cups low fat milk
•  4 Tbsp honey
•  2 Tbsp dried sage
•  salt and pepper to taste
•  Blender
•  Heat 2 Tbsp. Olive Oil on medium heat in a large pot and add onions and garlic.  Saute’ until translucent ( 3-4 minutes).
•  Add remaining ingredients and bring to a simmer.
•  Remove from heat and working in small batches, add liquid mixture to a blender and blend until smooth.  *Make sure not to fill blender more than half     way to avoid over flow and cover with a small towel for extra measure.
•  After all liquid mixture has been blended and smooth, return to pan and heat through for 5-10 minutes.
•  Serve with dinner rolls and garnish with a dollop of sour cream or greek yogurt.


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4th of July: Yogurt “Ice Cream” Pops


There is nothing more Patriotic then RED, WHITE, and BLUE!  Even if you are talking about Ice Cream!

However, making Ice Cream is not really my forte’.  Even though I am a self proclaimed lover of gadgets, the one thing I do not have is an Ice Cream Maker. *Have to put that one on my list!

A couple of Saturdays ago, I was watching my cooking shows and one had a recipe for Strawberry Yogurt Ice Cream Pops!  I thought to myself, “That would be an AWESOME idea for July 4th!”

So with some tweaking here and there, I had it!


I just took some strawberries and mixed with some sugar and a splash of vanilla.  *Not to worry!  Recipe will follow! 😉

Allow to sit for 15-20 minutes.


Then, I took  1   1/2 cups blueberries.


Mixed with a 1/2 cup of regular Yogurt.  (I generally eat Greek Yogurt, but for this, I used regular.  The Greek is just to sour.)


Then, I tried it and realized it needed a little dash of sugar for the kids to like it.  I would have been fine without it.  But I did it anyway.


Then, I cleaned out the blender and repeated the same steps with the Strawberries.  Since I already added sugar and vanilla to this, I just blended with another 1/2 cup of Yogurt.


Time to assemble the Pops!

I bought the molds for $1.50 each at Walmart.


I layered everything in a Red, White, and Blue pattern.  Strawberry Mixture, a little regular Yogurt, then Blueberry Mixture.


Insert tops!  By the way, I love these!  They have a little sipper on the ends for anything that melts.


One lick ……….


And little babies everywhere are SUPER HAPPY!  Who doesn’t love that?

RECIPE:  4th of July Yogurt “Ice Cream” Pops

– 1 Cup Fresh Strawberries, Sliced

– 1/4 Cup Sugar

– 1 1/2 Cups Fresh Blueberries

– Tbsp. Sugar

– 1 Tsp. Vanilla Extract

– 1  Cup Plain Yogurt, Divided plus Additional for Layering Pops

– 2 (4 count) Ice Cream Molds



– Combine Strawberries, 1/4 Cup of Sugar, and 1 Teaspoon Vanilla.  Set aside for 15-20 minutes.

– Meanwhile, combine Blueberries, 1 Tbsp. Sugar, and  1/2 cup Yogurt in a blender and blend until smooth.  Set aside.

– Rinse out Blender and add Strawberries and remaining 1/2 cup Yogurt.  Blend until smooth and set aside.

– Take Ice Cream molds and layer a small amount of Strawberry mixture, then a little Regular Yogurt, and then top off with Blueberry Mixture.  If you still have room, start to repeat layers in a Red, White, Blue pattern.

– Top molds with tops and place in the freezer for atleast 4 hours or until firm.



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