Recipe for Gluten Free, Sugar Free Red, White, & Blue Yogurt Popsicles

Recipe for Gluten Free, Sugar Free Red, White, & Blue Yogurt Popsicles

Ingredients

• 2 1/3 cups Greek yogurt, divided
• 1/2 cup organic sliced strawberries
• 1/2 cup organic blueberries
• choice of sweetener to taste: stevia, agave, or thawed white grape juice concentrate

Instructions

1. Puree 2/3 cups of the Greek yogurt and the strawberries in a mini-food processor with sliced strawberries. Sweeten to taste.
2. Place the strawberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze into the bottom of 6 (4-ounce) popsicle molds, being careful not to get any on the sides of the molds.
3. Freeze for 20 minutes.
4. Puree 1 cup of Greek yogurt then sweeten to taste.
5. Place in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the strawberry layer, being careful not to get any on the sides of the molds.
6. Freeze for 20 minutes.
7. Puree the remaining 2/3 cups of the Greek yogurt and the blueberries in a mini-food processor. Sweeten to taste.
8. Insert 1 popsicle stick into the center of each popsicle.
9. Place the blueberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the white layer being careful not to get any on the popsicle stick.
10. Freeze for 4 hours or until solid.

Notes

If you don’t have popsicle molds, use paper cups or even ice cube trays.

Preparation time: 20 minute(s)
Cooking time: 0 minutes(s)

Diet tags: Gluten free

Number of servings (yield): 6

Peach and Blackberry Pie with Gluten Free Crust Recipe

Peach and Blackberry Pie with Gluten Free Crust Recipe

For the crust:
1 1/2 cups gluten free flour mix (I used Bob’s Red  Mill)
1 cup rice flour
1/2 cup oat flour (make sure it’s gluten free)
3/4 teaspoon unflavored gelatin (I prefer Bernard Jensen gelatin)
1 1/2 teaspoons sea salt
1 cup unsalted butter, cold, cut into tablespoons

For the filling:
3 cups peaches, peeled, pitted, and sliced
3 cups blackberries, washed and patted dry
3/4 cup coconut sugar (also known as palm sugar)
3 tablespoons tapioca
2 teaspoons lemon juice
Zest of one lemon
3 tablespoons butter, cut into small cubes

Directions:
Place gluten free flour mix, rice flour, oat flour, gelatin and sea salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each addition. Pulse until dough gathers into large clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate 30 minutes.

Place peaches, blackberries, sugar, tapioca, lemon juice and zest in a large bowl and stir until incorporated. Let fruit sit for 15 minutes to allow the fruit mixture to macerate.

Preheat oven to 400ºF, adjust rack to middle position, and place a large baking sheet on the middle rack (you will bake your pie on top of this baking sheet). Roll out one disk of dough on a generously floured surface into a 12-inch disk. Carefully roll dough loosely around the rolling pin and then unroll into pie dish. Fold the overhanging dough under itself and then crimp with your fingers or press against the lip of the pie dish with a fork. Pour filling into pie plate and scatter butter pieces on top.

Remove the second disk of dough from the refrigerator. If it’s stiff and cold, allow it to sit on the counter for a few minutes to soften. Roll out dough on a generously floured surface into a 12-inch disk. Cut dough into 10 1/2-inch strips (long enough to span the length of the pie dish). Go to Elise’s tutorial to see how to lay a lattice top for your pie.

Bake for 20 minutes at 400ºF then reduce oven temperature to 350ºF and bake until juices bubble and crust is golden brown, about 30-35 minutes longer. Allow pie to cool almost to room temperature before serving so the juices can thicken about 1-2 hours. The pie is best served the day it’s baked.

Hot On Raspberries — Kath Eats Real Food

Hot On Raspberries — Kath Eats Real Food

The Mix

• 1/3 cup raw rolled oats
• 1/2 cup plain low-fat organic yogurt
• 1/2 cup milk
• 1 tbsp chia seeds
• Pinch salt
• Pinch cinnamon
• 1 whole small banana

STIR

• Berries on top

FRIDGE OVERNIGHT