Easy Melon Bar

May 24, 2011 § Leave a comment

melon bar with yogurt swirl

I bought these popsicle molds a year ago and finally decided to try them. I wasn’t a big fan of honeydew until I had the Korean melon pop. It’s a creamy honeydew flavored popsicle, refreshing and perfect on a hot day. 

Yesterday my mom gave me some honeydew so I decided to make my version. When I took a bite, it felt like being sprinkled with cool water on a hot day.

It’s simple and delicious! The hardest thing was waiting for them to freeze.

I bought these from Bed, Bath and Beyond. They come with sipping straws attached to the base, which have been useless. These look cooler.

Serves: 4

Ingredients:

  • 1/4 of a medium-sized honeydew melon
  • 2 tsp of brown sugar
  • 1 tbsp of honey
  • 1/2 cup of non-fat greek yogurt

To Make:

Step 1: blend honeydew and set aside

Step 2: in a bowl, mix sugar, honey and yogurt

Step 3: pour honeydew mixture covering 80% of the mold

Step 4: evenly divide the yogurt mixture into each mold covering remaining 20%

Step 5: with a knife or stick (I used chopstick) swirl yogurt inside mold

Step 6: freeze for 4-5 hours

blending honeydew

after freezing


Enjoy! 🙂

Creamy Yogurt Pesto

May 13, 2011 § 3 Comments

yogurt pesto on crusty multi-grain 

This is an untraditional pesto. The only things similar are the basil leaves and garlic. I like this pesto because it is creamy and a bit tangy. It’s just as versatile, but gives you a slightly different taste. You can use this recipe as a spread or dressing and it also makes an amazing pesto pasta.

Ingredients:

  • ~3 loose cups of basil leaves
  • ~3/4 cup of walnuts*
  • ~1/4 cup of pecans*
  • 2 cloves of garlic
  • 3 tbsp of olive oil
  • ~1 cup of greek yogurt (I used Fage Total 0%)
  • 1/2- 1 tsp of chili flakes (depends on your tolerance)
  • salt and pepper to taste

*I wanted to use my extra walnuts and pecans; hence the weird ratio. Feel free to play with the ratio or use different nuts.

Step 1: add your walnuts, pecans and garlic

Step 2: add your basil leaves

Step 3: add everything else

Step 4: blend (I’m using the Ninja)

creamy yogurt pesto (she’s not photogenic)

To Serve:

Step 1: dice some cherry tomatoes

Step 2: toast some bread

photo taken from Healthy Bread in Five Minutes (PBS)

Step 3: serve with some cracked black pepper

I used the whole grain loaf from La Brea Bakery.

serve it alone

with some hummus (learn to make hummus)

or serve it together!

Enjoy!

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