#2,661: Berry-Granola Smoothie

Man the blue background is really giving off a weird color for this picture!  Oops.  I probably should have noticed that sooner!  If you read my previous post, you'll know we have a whole lot of homemade yogurt in our fridge that we now need to use up.  Since the consistency is a little bit thin, I figured it would be a great addition to smoothies...which it is!  My oldest has made a lot of smoothies lately!

I had also bought some granola because the kids like to put it in their yogurt, and this recipe called for granola in it too.  That scared me a little.  But my kids loved this smoothie recipe and even my non-smoothie loving middle child has asked me to make this again!  

I found this recipe in a little pull-out book in a recent issue of Food Network Magazine "50 Berry Treats."

1 c frozen mixed berries
1/2 c vanilla Greek yogurt
1/2 c granola
1/2 c almond milk
1 tbsp peanut butter
1 tbsp honey

In a blender combine all of the ingredients and blend until smooth.  

#2,660: Instant Pot Homemade Yogurt

At the end of the school year my co-worker suggested I try making yogurt in my Instant Pot.  She swore it was easy.  I'll admit, I scared me, so I kept putting it off.  But I'm really tired of buying store bought yogurt which I know is just filled with so much sugar.  I will often buy Greek yogurt for my kids, but they don't like it plain.  I'll put some honey or granola in it for them, but they still would prefer the regular flavored high sugar kind.  So in an effort to make some changes (little changes gradually!), and for the sake of it being a whole heck of a lot cheaper, I decided to make my own!  

For the sake of running high, this huge batch cost me $2 to make!  TWO DOLLARS.  All you need is a gallon of milk (I could have used an organic kind but I figured I'd go with regular whole milk for now to see if was even successful, and 1/2 cup of plain yogurt (I used greek yogurt).  That's it.  Seriously...that's it! 

Now the process took about all day, but most of that was just waiting for it to finish.  For my first batch, I was pretty happy.  It's a bit runny compared to store-bought Greek (or plain) yogurt, but I think that was user error!!  I don't think my milk got hot enough so next time I'll actually test it with a thermometer and not assume that the first time my Instant Pot told me it was ready that it actually was.

My kids are really like this.  I let them add a little spoonful of swerve sugar substitite or honey and a little bit of granola.  Some of my kids even like to add in fruit too.  PS...this yogurt is GREAT for making smoothies!!  

1 gallon of milk (I used whole milk)

1/2 cup store-bought or homemade yogurt (from a previous batch)

First you need to sterilize your Instant Pot. Add 1-2 cups of water to your Instant Pot. Turn the steam release handle to sealed, hit the steam button and set the time for 1 minute.

Your Instant Pot will take a few minutes to come to pressure and then will steam the water for one minute. Once it beeps at you that it's done, do a quick release to release the pressure. After the steam has stopped releasing, open the lid and dump out the water.

Add your gallon of milk to the Instant Pot. Turn the steam release handle back to the sealed position. Hit the yogurt button and push the adjust button until the displays says "boil." The Instant Pot will now boil your milk. This usually takes about 45 minutes, but may take a little longer or shorter for you.  This is where you need to check your milk with the thermometer.  It needs to be at least 180 degrees.  Supposedly the longer it's boiled, the thicker your yogurt will be.  

After the milk has boiled, your Instant Pot will beep and the display will read “yogt.”

You now need to cool your milk down to 110 degrees.  There are 2 ways to do this...
1. Take the lid off your Instant Pot and remove the pot to somewhere on your counter. Stick a liquid thermometer into the pot so you can keep an eye on the temperature. Wait a long time for it to cool. 
2. Fill your sink with some cold water and a bunch of ice cubes.  Place your instant pot into the water to give it a cold water bath.  Periodically stir the milk.  This took maybe 15 minutes for mine to cool down.  I was shocked when I checked on it that it was already done. 

Once your milk has cooled to about 110 degrees, you need to add your yogurt starter.  Grab a medium sized bowl or larger measuring cup (you know the glass kind!).  Add half a cup of the yogurt starter (this is where I just used store bought greek yogurt I already had in the fridge, and add some of the cooled milk from the instant pot.  Stir it together so the yogurt is fully incorporated).  Now, stirring continuously, slowly add your yogurt starter/milk mix to your Instant Pot and make stir gently to combine.  

Return your pot to the Instant Pot and put the lid back on. Hit the yogurt button again and then hit the adjust button until it displays a number. This is the number of hours that your yogurt will culture. You can use the “+” and “-” buttons to adjust how long you want your yogurt to culture. Supposedly the longer it cultures the tangier your yogurt will be.  They suggest 8-10 hours.  I did about 9. 

After you’ve selected the number of hours, your Instant Pot will beep and then display 0:00. It will then start counting UP as it cultures. When your yogurt is done culturing, the Instant Pot will beep a final time and then display “yogt.” 

That's it!  Now you can now transfer your yogurt to storage containers (like glass mason jars).  Get a lot, because you will have A LOT of yogurt to store! 

Store finished yogurt in the fridge. It should keep for several weeks.

#1,818: Strawberry Yogurt Fluff

This fluff/salad is so simple to make, the kids have been in charge of making it and are loving it!  I think we've made it 3 times already now.  Once, I was out of strawberries so I added blueberries to it.  Both ways were just as good.  This one is so simple.  You can mix up your fruit and yogurt combinations too! 

1 8oz Container of Cool Whip

1/2 Bag of Mini-Marshmallows

2 containers of Strawberry flavored Yogurt

Fresh Strawberries 

Wash and chop strawberries into bite sized pieces. Mix all ingredients together. Refrigerate until ready to use.  This can be made ahead of time.  (We find this is good for 2 days in the fridge).  

#1,623: Banana Granola Yogurt Bowls

My kids eat a lot of Greek yogurt at our house, but they aren't big PLAIN Greek yogurt fans.  So I wanted to try this recipe on them, but thought a flavored yogurt might go over well.  So I decided to try this with blueberry flavored yogurt and omit the honey.  My kids devoured this recipe!  They even asked for seconds.  Here is another recipe going into my "kids favorite" file!

1 cup of nonfat plain Greek yogurt (I used blueberry flavored Greek yogurt)
1 banana, sliced
1-2 table spoons of pure raw honey (I omitted)
1/2 cup of organic granola

In a bowl, add Greek yogurt.  Mix in banana slices and honey if desired.  Top with granola and serve.  

#1,588: Blueberry & Greek Yogurt Parfaits with Granola

This recipe got mixed reviews from my kids, but I realized that as long as they were eating bites of yogurt with either a blueberry or piece of granola in it, then they liked it.  So although they claimed they "really didn't like it", what they really didn't like was the plain Greek yogurt.  Honestly, next time, I think I'm going to try this with blueberry Greek yogurt instead.  Yes that will probably have a little more sugar in it compared to plain Greek yogurt, but my kids like flavored Greek yogurt better.  This was so simple to make and was a nice alternative to regular yogurt cups (or tubes) they generally eat in the morning.  I will definitely be making this again for them. Besides, I've got some granola to use so it gives me an excuse to make it again. :) 

1 1/2 cups fresh blueberries
2 tablespoons raw sugar
1 lime, zested, plus 2 tbsp. juice
2 cups Greek yogurt
1 cup granola

In bowl, toss blueberries, sugar, lime zest and juice; let sit 20 minutes. Serve yogurt topped with granola and berries.

#1,503: Oatmeal Yogurt Breakfast Blend

During our farm unit in Pre-k, one of my students' grandma came and did a presentation from the Dairy Council.  When she came, she gave me a small recipe booklet with different dairy related recipes in it.  This was one of the recipes, and since I had all of the ingredients on hand, I was super excited to try it.  Sadly none of my kids like this, but I sure did.  I love the texture of this, the tartness of the yogurt, and sweetness from the fruit.  Delish!

1/2 c old fashioned oats
3/4 c plain non-fat yogurt
1/2 c diced apple
2 tbsp raisins
2 tbsp sliced almonds (I omitted)
2 tsp brown sugar
dash of cinnamon

Mix all ingredients together and serve.  For best results, prepare the night before and let flavors meld in the refrigerator.

#1,408: Chocolate Fudge Yogurt Cookies

These cookies have the potential of being REALLY rich and chocolaty!  I cut down the amount of cocoa powder by half, and then I totally forgot to add in the chocolate chips.  :(  Bummer.  But, it really didn't need it.  If anything, the chocolate chips would have made it more sinful and rich, but overall, these are still really, really good.  The kids loved these, and I told them they can eat them for breakfast tomorrow...which they were excited to hear.  :)   These are a little dense and not the prettiest of cookies, but my crew liked them, so that's all that really matters to me.  

1 egg
1 and ½ cup powdered sugar
1 and ¼ cup greek yogurt, you can add a little more if you feel the dough is too thick
1 and ½ cup flour
1 cup unsweetened cocoa powder (I used ½ cup)
1 tsp baking powder
1 tsp vanilla powder or extract
A pinch of salt
1 cup chocolate chips (I omitted…because I forgot to add it!)
2 teaspoons sea salt

Preheat oven to 180C (350F). Line an oven tray with parchment paper.

Whisk the egg and sugar together until smooth.

Mix flour, cocoa powder, baking powder, vanilla powder and salt (not the sea salt) in a separate bowl. Add it in the egg mixture gradually and stir with a spatula well.

If the dough gets too thick to stir, add a little extra Greek yogurt and combine it with the dough well.

Fold in chocolate chips. Drop batter in the tray with the help of two teaspoons and bake for 10 minutes.

Transfer them on a wire rack right after you remove them from oven, sprinkle sea salt on each. You can keep these 5-7 days in an airtight container.

#1,318: Cookie Dough Greek Yogurt

This is a super simple, tasty recipe that I found and made for my kids to add to their Greek Yogurt.  I give the kids yogurt and Greek yogurt often, especially since I don't give them many carbs at dinner anymore.  I especially give it to Matthew who is a very picky meat/protein eater.  They all loved this recipe and I've probably made it 3 times now.  So simple,yet so good. 

The recipe below is for one serving and is suggested to be added to an individual serving (6 oz cup??) of plain or vanilla flavored Greek Yogurt.  I tend to use more yogurt than the recipe calls for so that it's even healthier.  In my opinion one single serving of yogurt does not need an additional 3 tablespoons of sugar/sweeteners (nut butter, sugar, chocolate chips).  So alter the recipe as you see fit. 

To an individual serving of plain Greek yogurt, add:
1 tbsp nut butter (we use peanut butter or Nutella)
1 tbsp sweetener (I used a little organic sugar)
1 tbsp mini chocolate chips
1/4 tsp of vanilla

#1,244: Funfetti Yogurt Dip

I was looking for a recipe for the kids to enjoy with our Easter menu and came across this recipe.  I loved that it used Greek Yogurt in it, although that pretty much just get null and void with the addition of the Funfetti Cake mix.  :)  I LOVED this.  The kids did too, but I really enjoyed eating this with a spoon, right out of the bowl.  I will definitely make this again....soon.  

1 package of Funfetti or vanilla cake batter mix (box variety)

2 cups of vanilla nonfat Greek yogurt

1 1/2 cups of non fat Cool Whip (or any other whipped cream freshly made or store-bought)

1 teaspoon of vanilla extract

2 tablespoons of rainbow sprinkles (I omitted)
Graham crackers for serving

In your stand mixer, paddle attached, blend all of the ingredients.  Place in a tupperware container, cover and refrigerate for at least 2 hours.  Serve with graham crackers.

#587: Frozen Yogurt Drops

I don't know if I can actually call this a recipe.  There isn't any cooking involved in this at all.  Regardless, I found this on Pinterest (thanks to it originally being pinned by my friend Amy), and as soon as I saw it, I went to my fridge got out some yogurt and made these. 

I was so excited for the girls to try these today, and am so happy to report that they LOVED it; especially Allison!!  She couldn't stop talking about the "ice cream yogurt."  That's pretty much what it tastes like, little yogurt ice cream balls.

Mine were not nearly as pretty as the original recipe photo, but my kids don't care what it looks like!

Yogurt, any kind or flavor (although I wouldn't use low carb because it's so thick)
Sandwich size Ziploc bag
Wax paper

Spoon or pour the yogurt into the ziplock bag.  Snip off a tiny bit of the corner and pipe little yogurt circles onto a cookie sheet lined with wax paper.  Place in freezer until firm. 

Pop off the wax paper and enjoy frozen.  Easy AND delicious!

Guest Post by Allison: Yogurt Sticks

Allison made "Yogurt Sticks" for dessert for her and Chloe tonight.  Below you will find her recipe (courtesy of PBS Sprouts) and comments.

"You have to have some yogurt.  Then stick the spoon through and put it in the freezer.  Then it's done."

Review: "These were good.  I liked them because we made them out of yogurt.  Chloe thinks it's ice cream."

The real recipe:
Small Danimal Yogurt Cups
Plastic Spoons or small popsicle sticks. 

Poke the spoons through the lid of each Danimals cup.  Freeze until firm.  When ready to eat, peel off the lid, pop out of the container and enjoy. 

#252: Carrot-Cake Parfait

The picture of this "parfait" does not do it justice.  I tried getting a side view photo but they all came out blurry.  Regardless, this is YUMMY!  Oh my goodness, did I enjoy this for breakfast!  Who knew carrots and raisins in your yogurt would taste so good.  I found this recipe in my recent Parents Magazine...so glad I ripped this one out!  I asked Allison if she wanted to try it and below is our conversation (yes I lied to her more than once...don't judge me!)

Allison:"What's that orange stuff?  Is that carrots?" 
Tracy: "I don't think so." 
Allison: "Is it oranges?"
Tracy: "It might be."
Allison: "Okay, I'll try it then."
And guess what?  She LOVED it.  She loved it so much, she told Chloe about it and then asked if she could have some with her lunch.  Of course she could!  :)

6 oz non-fat vanilla yogurt
2 tbps shredded carrots (I grated mine)
1/8 c raisins
1 tbsp chopped walnuts (I used about 7 walnut halves)
1/2 tsp honey
Cinnamon to taste


WW+ pts: 5 (if you use 1/16 c raisins this would be 4 pts)