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Double Ginger Frozen Yogurt Sandwiches – Thank You First 100

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gingerI’d like to take a moment to give a quick shout-out to my first 100 followers.  Thank you, from the bottom of my heart for your support.  I started this venture last August I believe (??) and have had a total blast ever since.  I started this blog because I kept clogging up the news feed on Facebook with pictures of dinners and desserts I had made that day.  Also, I was needing some kind of creative outlet.  I am sure some of you parents out there can relate -  when you have small children, although they are blessings, they are draining!  I find myself completely wrapped up in their little worlds as well as in my Mommy world that I had forgotten I needed to do something solely for me.

I love to write.

I love to cook.

I love to bake.

I love to invent.

I love to vent.

I love to read.

I love to share my thoughts on the books I read.

I love my family.

I kind of like me.

Since I kind of like me, I know I need to take care of me.  Hello blog.  Thank you for being the outlet I needed.  You are healthy, not that time-consuming and you are a blank slate for which I get to turn you into the art I so desperately needed to display.  If nobody reads this blog, I am fine with that.  This blog is not for my ego.  It is not for me to compete with other blogs.  I am not naive, I get that most blogs have hundreds of followers.  But, no.  This blog is simply a place for me to share me.  In a healthy way.  A place where my sons can come to in later years to see what Mom was up to or to hear stories about themselves when I have passed.

This blog has taken several shapes since I started it.  At first it was solely a food blog.  I felt that my touch of adding altitude changes what you can compost, recycle and reuse was a good “catch” but it has morphed into a place where I am able to share my stories, thoughts, experiences, writings and book loves.  I love this blog.  I love you for taking the time out of your busy lives to read some of my stuff.

Thank you.  And for you I present to you a delectable dessert, compliments of Eating Well Magazine June 2013.  Easy to make, easy on the body and a fairy tale for the taste buds.  I am making this especially for my sister-in-law who is trekking up to the house with my nephews for a fun sleep over.  One nephew is 3 the other is growing perfectly in her belly.  We are doing a barbecue and I felt to help in any digestive issues that may occur from large dinners, I would make a dessert.  I remember being 7 months pregnant.  Stuff starts to get crowded in there.  Ginger always did the trick for me.  And if she does not have any issues, well, this dessert rocks.  Especially on a warm night, after a fantastic barbecue.  I’m also thinking the cousins will like these “sandwiches” as well….perfect for small hands thirsting for ice cream (when in fact it’s fro-yo…shhhhhh!).

Happy to you, my 100 followers.

Ingredients

1 cup low-fat vanilla frozen yogurt, softened

2 tablespoons finely chopped crystallized ginger

1 tablespoon lemon juice

16 thin ginger crisps, such as Anna’s brand

Preparation

  1. Mix frozen yogurt, ginger and lemon juice in a medium bowl. Spread 2 tablespoons of the mixture on 8 cookies, then top each with another cookie. Freeze in a single layer until firm, at least 1 1/2 hours. Individually wrap once frozen solid.

Make Ahead Tip: Individually wrap and keep in the freezer for up to 1 week.

High Altitude Adjustment

  • None

Compost

  • None

Recycle

  • Cookie box
  • Yogurt container/lid

Reuse

  • Make a ton to keep individually wrapped in plastic wrap in the freezer for afternoon delights.


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