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Strawberry Papaya and Blackberry Peach Frozen Yogurts

Strawberry Papaya and Blackberry Peach Frozen Yogurts


Strawberry-Papaya Frozen Yogurt


Can’t find the right flavor you want in a yogurt? Just grab two of your favorite fruits, freeze and blend with some plain non-fat yogurt. Or try these two great combinations. Add raw agave nectar to sweeten.

1 Cup Plain Non-Fat Greek Yogurt 
1/4 Cup Strawberries, halves frozen 
1/4 Cup Papaya Chunks, frozen
2 Tbsp. Raw Agave Nectar


Blackberry Peach Frozen Yogurt

1 Cup Plain Non-Fat Greek Yogurt 
1/4 Cup Blackberries, frozen
1/2 Peach, sliced frozen
1 Tbsp. Raw Agave Nectar

Preparation

Blend ingredients in a blender (recommend Nutribullet) until smooth. Place in an air-tight container and freeze for an hour. Stir and serve immediately. Each batch makes two cups.  Enjoy!


Strawberry Papaya Frozen Yogurt


Blackberry Peach Frozen Yogurt


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Blended Southwestern Potato Soup

Blended Southwestern Potato Soup





Pureed potatoes serve as the base for this creamy southwestern soup blend. Garnish with plain non-fat yogurt, cilantro and tortillas for an extra boost of flavor.

Ingredients

5 Red Potatoes, petite sliced
1 Medium White Onion, diced
1 Medium Red Pepper, diced
1 Cup Black Beans, canned
1 Cup Corn Kernels, frozen
1/4 Avocado
1/2 Cup Fire Roasted Tomatoes
2 Cups Reduced Sodium Vegetable Broth 

1/4 Cup Lime Juice, fresh squeezed
3 Jalapeños, fresh diced with seeds


Preparation

Prepare vegetables. Lightly coat a large pot with olive oil. Sauté potatoes, onions and bell peppers in pot on medium heat. Stir in avocado. Add corn and stir until thawed. Add beans, tomatoes and jalapeños. Pour in vegetable broth and lime juice. Season as desired and simmer for 20 minutes. Transfer to blender when cool enough to do so. Blend until smooth. Makes three servings of about 1 1/2 cups. 


Blended Southwestern Potato Soup



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