5-Minute Strawberry Sorbet

SORBET

  • 1 (16 oz.) bag frozen whole strawberries
  • 1/2 cup non-fat vanilla yogurt
  • 3-4 tablespoons honey or sugar
  • bananas or other frozen fruit, optional

 

1.  Place whole strawberries in food processor and pulse until (mostly) smooth. 30-45 seconds.

2.  Note: mixture will be gritty at first, just keep pulsing.

3.  Spoon in vanilla yogurt and pulse until smooth and incorporated.

4.  Add in 3 tablespoons honey. Taste and add more honey or sugar as needed.

Serve immediately, or transfer to an air-tight container and store in the freezer.
Note: if keeping in the freezer, let sorbet sit for 10 minutes to soften a little before serving.  Yield: approx. 3 cups

Recipe adapted from Just A Taste

 

Super easy 3-minute buttermilk ranch dressing – Canadian Living

buttermilk-ranch-dressing

Ranch dressing is so delicious on any crisp lettuce and it makes a fantastic dipping sauce for a vegetable platter, but did you know that you can whip it together in just a few minutes with stuff you probably have at home?

This dressing is so good, you’ll forget about buying anything in a bottle ever again. If you don’t have buttermilk on hand, check out our tip to make a quick substitute using milk here.

The secret is to this recipe is the onion and garlic powder. I’ve tried this dressing with freshly grated garlic and it’s far too overpowering. Powdered garlic delivers a subtle garlic flavour that won’t have you digging through your pockets for a mint afterward.

For an extra twist, throw in some chopped dill, tarragon, basil or parsley.

Here’s what you’ll need:
2/3 cup sour cream (full fat)*
1/3 cup buttermilk
2 tsp Dijon mustard
1 tsp liquid honey next time start with 1/2 tsp.
1/4 tsp each garlic powder and onion powder
1/4 tsp each salt and pepper

In bowl, whisk together sour cream, buttermilk, Dijon, honey, garlic powder, onion powder, salt and pepper. (Make-ahead: Refrigerate for up to 5 days).  (makes about 1 cup)

*You can substitute with low fat or no fat sour cream, but the dressing won’t be as thick, or tasty.

Quick Buttermilk Substitute

Pour 1 tbsp of white vinegar into a 1-cup liquid measure. Top with enough milk to make 1 cup; stir. Let stand at room temperature for 10 minutes.

OBradyRanch2

Basil Buttermilk Ranch Dressing from food52

  • tablespoons minced shallot
  • tablespoons chopped basil
  • tablespoons chopped chives
  • tablespoon chopped parsley
  • small clove garlic, minced
  • teaspoons teaspoons lemon juice or white wine vinegar
  • 1/2  cup mayonnaise
  • tablespoons yogurt or sour cream
  • cup well-shaken buttermilk
  • Salt and freshly ground black pepper
  • 1/4 teaspoon smoked paprika, optional
  • Honey, as needed
  1. In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
  2. Cover and refrigerate for an hour before using, to allow the flavours to blend and develop. Makes about 2 cups

Fresh, Fruity Summer Porridge from “The Family Cooks”

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Summer porridge? It may sound like an oxymoron, but this hearty mix of raw oats, yogurt, and fresh fruit is cool and tangy. Spoon it into pretty glasses or mason jars, pop them into the fridge, and let chill overnight so the oats soften and all the flavors get to know each other. The next morning, enjoy breakfast in the sun, or just tuck a jar to go into your pocket–or into little hands–if time is tight.
1 cup old-fashioned rolled oats (not “instant”)

3 cups plain yogurt (whole or low-fat) or kefir

3 tablespoons honey or maple syrup

2 large apples (not peeled), grated

1 cup mixed fresh fruit, such as sliced kiwi or strawberries, raspberries, blueberries, or blackberries (save a little extra for garnish)
1. Combine the oats, yogurt, honey, apples, and mixed fruit in a bowl, making sure that the apple is completely folded into the yogurt .

2. Divide the porridge evenly among six 8-ounce glasses or mason jars, cover tightly with wrap or lids, and refrigerate overnight. Have a good night’s sleep.

3. The next morning, as the sun rises, garnish the porridge with more fresh fruit and call the troops to breakfast.

 

makes 6 servings

 

prep time: 15 minutes; chill out time:overnight