The summer’s here….and I’m hooked on fresh berries!
Farm stand berries are a favorite treat of mine. I love stopping roadside when I realize I’ve got spare cash and the farm stand is open.
Pancakes. Muffins. Quick Breads. Frozen Yogurt. Oh yea, you read right: frozen strawberry yogurt. So refreshing on a warm summer day. I transform into a modern kitchen marvel when my guests receive a cup of homemade frozen yogurt. Smiles all the way around.
- 3/4 cup whole milk
- 1/3 cup evaporated cane juice sugar
- 4 cups low-fat vanilla yogurt
- 18 oz strawberries, pureed and strained to remove seeds (or puree in VitaMix/BlendTech blender and skip straining)
- 1 teaspoon pure vanilla or lemon extract
- In a medium mixing bowl, use a hand mixer to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low-speed.
- Stir in the yogurt, strawberry puree and extract. Turn the ice cream maker on; pour the mixture into freezer bowl, and mix until thickened, about 20 to 25 minutes.
- The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remover from freezer about 15 minutes before serving.
Another berry recipe must: scones. I adapted this recipe from Smitten Kitchen: Whole wheat raspberry ricotta scones; super moist, not overly sweet, and oh so beautiful to look at. Pair this with a french-press cup of coffee and the morning newspaper and I am good to go.
Smitten Kitchen Whole Wheat Raspberry Ricotta Scones
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 cup evaporated cane juice sugar
- 1/2 fine grain sea salt
- 6 tbsp unsalted butter, chilled (I use Straus Creamery: local butter)
- 1 cup fresh farm stand raspberries
- 3/4 cup whole-milk ricotta
- 1/3 cup heavy cream
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- In the bottom of a large bowl, whisk flours, baking powder, sugar, and salt together.
- Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your finger tips, or blender, until mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
- Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Then use your hand to knead the dough gently into an even mass, right in the bottom of the bowl. Don;t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
- With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough and pat it into a 7-inch square about 1-inch high. With a large knife, divide the dough into nine even squares. Transfer the scones to the prepared baking sheet with a spatula.
- Bake scones for about 15 minutes, then transfer them to cooling rack. It’s best to let them cool about halfway before eating, so they can set.