• Do you like carrot cake? Is the banana loaf your favourite cake? If yes you won’t be disappointed. This is the same kind of cake - moist, spicy and not very sweet. Carrot and banana give natural sweetness and moistness and match perfectly each other because of their subtle vegetable taste. You may use the same batter either for muffins or for a loaf and preparing is quick and easy so you can try it any time. Frosting is not necessary however it gives some sweetness and taste. Enjoy!

     

    16 classic muffins or one loaf

     

     Ingredients:

    • 2 bananas
    • 1 ½ cups shredded carrots
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon mixed pumpkin pie spices
    • 2 large eggs
    • ½ cup oil
    • ¾ cup brown sugar
    • ¼ cup plain yogurt
    • 1 tablespoons vanilla extract

     Cream cheese frosting:

    • ¼ cup butter
    • ¼ cup icing sugar
    • 125 g cream cheese
    • 1 tablespoon milk
    • 1 teaspoon vanilla extract

     

     

    Preheat oven to 350°F and line a pan.

    Smash the bananas with a fork. Stir in the shredded carrot.

    In a medium bowl, whisk together flour, salt, baking powder, soda and spices. Stir in banana-carrot mixture. In separated bowl mix together eggs, oil, sugar, yogurt and vanilla. Pour wet ingredients over flour-vegetables mixture. Whisk together just until combined. Pour batter into prepared pan. Place the pan in the oven and bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

    Frosting: whisk together all ingredients until smooth. Frost 1 tablespoon portion over every muffin (or loaf) and (optional) decorate with chocolate carrot.

     

     

     

     

    The recipe is based on stylesweetca.com but modified by me.

    Category: Cupcakes/muffins.

    Tags: banana, carrot, yoghurt.

  • Homemade, healthy ice cream tasted like banofee pie. Just to remind: banofee has crackers crunch base, caramel layer, bananas and whipped cream on the top. These ice pops have the same ingredients and simulate the pie’s taste. They are fatless and egg-free and have large batch of fruits and yogurt. My children are crazy about 'cause what would be better than ice cream made of candies? Enjoy!

     

    12 ice pops

     

     Ingredients:

    • 2 frozen bananas*
    • 1 cup fullfat yogurt (plain or vanilla)
    • ¾ cup whipping cream
    • 180 g sof caramels (I used Soft Caramels Werther’s Original)
    • 2 tablespoon milk
    • 2 tablespoon crushed crackers
    • 50 g  (1½ oz) dark chocolate

     

     

    *Peel bananas and divide in three part each. Place in a plastic container and put into the freezer for 4-5 hours. 

    Frozen bananas and yogurt place in a blender and blend until smooth. Melt caramels with milk over low heat.  In the bowl of a stand mixer whisk cream until stiff peaks forms. Pour the cream over banana-yogurt mixture and gently mix with rubber spatula until combined. Gradually add melted caramels still mixing. Caramels have to be warm and some of them will be combined with mixture and some will set creating pieces of caramel. That is fine. Spoon ice cream mixture into molds, put the stick in each and sprinkle with crashed crackers.  

    Before serving melt the chocolate, set aside to cool slightly but do not let to set completely. Remove ice pops from molds. Place the chocolate  in a piping bag and drizzle over popsicles.

     

     

     

    Category: Desserts/icecream.

    Tags: banana, caramel, glutenfree, yogurt.

  • Well, in fact that is only frozen yoghurt and frozen fruits but firstly shaped as icepops, secondly decorated with edible flower – pansy. You can add sugar or plant syrup or do not depending on your taste, preferences and fruits’ sweetness. These pops look attractive and original – my children like them very much and I am happy knowing it is health cold snack. Recipe includes also vegan version. Enjoy!

     

    6 small popsicles

     

     Ingredients:

    • 250 g natural Greek yoghurt or coconut plant yoghurt
    • 300 g fresh blueberries
    • 2 tablespoons sugar or plant syrup (or not)
    • few fresh washed pansies

     

     
     
    Blend blueberries until puree. Add sweetener if desired. Damp one pansy with water and glue it to the icepop’s mould’s side. Pour yoghurt and blueberry puree alternate between them to create stripes. You can also mix together both mixtures and have one-colour icepops. Repeat to the top of the mould.  Stick the sticks and place all moulds in a freezer for overnight. You can see on pictures also pansies frozen in ice cubes – they could be used to cool Summer soft drinks.

     

    Category: Desserts and ice creams.

    Tags: blueberry, glutenfree, vegan, yoghurt.

  • This cheesecake is a perfect treat for hot, summer days. Firstly – you do not need to bake it what is a big advantage having hot kitchen. Secondly – it is a light, fruity and fresh dessert which uses seasonal fruits. Thirdly – could be served as frozen. This cheesecake is not very sweet, tastes distinctively of blueberries and is pretty sour because of good amount of yoghurt. And do not forget about white chocolate topping and its drop of sweetness. I found the recipe on Instagram account @aniarosiak_ and just loved it. Try and love too. Enjoy!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round springform 8 inch

     

     Base:

    • 150 g graham wafers
    • ¼ cup butter, melted

     Cheesecake:

    • 250 g cream cheese
    • 400 g greek yoghurt, natural
    • 150 ml whipping cream
    • 2 cups blueberries (fresh or frozen)
    • 4 tablespoons icing sugar
    • 4 tablespoons gelatine

    Topping:

    • 100 g white chocolate
    • 2 tablespoons milk
    • 1 tablespoon greek yoghurt, natural

     

    Base: process wafers in a food processor until fine. Mix in melted butter. The mixture should look like wet sand. Line the bottom of a spring pan with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.

    Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend blueberries until smooth. In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add blueberries, mix shortly. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it over the bowl of blueberry-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to blueberry-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.

    The next day remove cheesecake from the pan and place on a serving plate. Melt the chocolate and 2 tablespoons milk in double boiler or microwave. Mix until smooth. Add yoghurt, mix. Top the cheesecake with chocolate and decorate with some blueberries.

     

     

     

    I spied the recipe by Ania Rosiak @aniarosiak_ however a little changed ingredients' size because of smaller pan.

    Category: No-bake cakes.

    Tags: blueberry, chocolate, yoghurt.

  • No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Filled with fruits with cream cheese and yoghurt. Very pretty in its triple purple colour and yummy and triple tasty. I made it in silicon rose shaped mould but you may also use just round mould. Enjoy! !

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    silicon rose shaped mould about 9 inch

     

     Ingredients:

    • 500 g cream cheese
    • 20 tablespoons (about 300 g) natural Greek yoghurt
    • 300 ml whipping cream
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • 1 cup blackberries (fresh or frozen)
    • 1 ½ cups blueberries (fresh or frozen)
    • 20 tablespoons icing sugar
    • 8 tablespoons gelatine

     

    If using frozen fruits heat them in a saucepan until thawed. Blend in a blender (separately blue- and blackberries). Fresh fruit just blend (separately).

    Place 2 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add lemon juice and zest. Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour cheese-cream mixture to the mould and chill in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and mix together. Add blackberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blackberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blackberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the lemon mixture and place the mould in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add blueberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the blackberry mixture and place the mould in the fridge for overnight.

    Note: the amount of sugar provided is an instance. You can try all mixtures in any time of preparing and add more/less sugar depending on your taste. Sweetness in dessert is less detectable if chilled or frozen.

    The next day place chilled cheesecake on the plate (blueberry part as a bottom) and carefully remove the mould. Decorate with/or blue- and blackberries.

     

     

     Category: No-bake cakes.

    Tags: blackberry, blueberry, lemon, yoghurt.

  • Lately I posted here no-bake blueberry cheesecake and today similar dessert with redcurrants. Actually this is almost the same recipe because my children love this kind of treats but I changed fruits to avoid the boredom. As the currants are far more sour than blueberries I needed to change proportion of ingredients and add more sugar. The cheesecake is still nice sour and light and perfect for any Summer treat. The cheese mixture is not totally smooth because I saved redcurrants’ seeds and skin but you can also use puree only. On the top is vanilla sugar icing which gives sweet balance to this dessert. Enjoy!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round springform 8 inch

     

     Base:

    • 150 g graham wafers
    • ¼ cup butter, melted

     Cheesecake:

    • 250 g cream cheese
    • 300 g greek yoghurt, natural
    • 200 ml whipping cream
    • 2 cups fresh redcurrant
    • 1 ¼ cups  icing sugar
    • 4 tablespoons gelatine

    Topping:

    • ½ cup icing sugar
    • 2 tablespoons warm water
    • 1 teaspoon vanilla extract

     

    Base: process wafers in food processor until fine. Mix in melted butter. The mixture should be like wet sand. The bottom of a spring pan line with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.

    Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend redcurrants until smooth (or not blend and rub through a sieve to get redcurrant puree). In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add redcurrants, mix shortly. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of redcurrant-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of redcurrant-cheese mixture, mix well. If the gelatine is smooth and well combined pour it over the bowl of redcurrant-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to redcurrant-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.

    The next day remove cheesecake from the pan and place on a serving plate. Mix the icing sugar, water and vanilla extract until smooth. The sugar icing should be thick but still liquid, add more water if needed. Top the cheesecake with icing and let it stream down. Decorate with some redcurrants.

     

     

     Category: No-bake cakes.

    Tags: yoghurt, redcurrant.

  • This is a bundtcake but will fit a loaf pan as well. The cake is tangy and slightly spicy given by orange and cardamom joined together, however is still light and subtle in taste. This is a perfect treat for a picnic or trip because the texture is firm and you can eat it without a fork. The cake is moist and will stay fresh for few days. Oh, and not forget, very easy and quick to prepare. Enjoy!

     

    10 cups bundtcake pan

     

     Ingredients:

    • ¾ cup butter, softened
    • 1 ½ cups + 1 tablespoon sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 1 ½ teaspoon ground cardamom
    • 2 cups minus 2 tablespoon all-purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 50 ml freshly pressed orange juice
    • 190 ml greek yogurt, plain

     Icing:

    • ½ cup icing sugar
    • 2-3 tablespoon pressed orange juice

     

     

    Grease and dust with flour baking pan.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in orange zest, cardamom and vanilla extract. The mixture could look curdled but it should be so.

    In a medium bowl, whisk together flour, salt, soda and baking powder. In separated bowl stir together orange juice and yogurt. Gradually add flour mixture to butter mixture alternately with juice-yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 55 minutes (until a wooden pick inserted in center comes out clean). Once is baked let cool in pan for 1 hour than remove from the pan and transfer onto a wire rack.

    Icing: whisk together sugar and orange juice. Drizzle over cooled cake.

     

     

     

     

    Category: Tea and bundt cakes.

    Tags: cardamom, orange yoghurt.

  • This is not classic fruit cake like sponge with fruits on top. Small pieces of strawberries are one of dough’s ingredients. That causes intensive strawberry taste in every slice of cake and moistness for few days. The cake is easy and quick to prepare in order to have more time to spend outside when warm days come. Enjoy!

     

    bundtpan 9 inch

     

     Ingredients:

    • 2 cups flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • a pinch of salt
    • ½ cup butter, melted
    • ½ cup sugar
    • 1 tablespoon vanilla extract
    • 120 g plain yoghurt
    • 100 g sour cream
    • 200 g strawberries, chopped finely

     Icing:

    • ½ + 2 tablespoon icing sugar
    • 2 tablespoon warm water
    • a drop of pink food coloring

     

     

    Preheat oven to 350°F.

    In a medium bowl whisk the egg with fork. Add sugar, melted butter, yoghurt, sour cream and vanilla extract. Whisk until combined. In separated bowl mix together flour, baking powder, baking soda and salt. Add strawberry, mix carefully. Pour wet ingredients over the flour mixture. Mix until combined. Transfer the dough into the prepared pan and bake for 30-35 minutes. Cool 15 minutes In pan then transfer into a wire rack.

    Icing: beat sugar and water until smooth. Add a food coloring (if desired) and mix. If the icing comes to thick add water (1/2 tablespoon at time). Pour the icing onto cooled cake.

     

     

     

     

    Category:Fruit cakes.

    Tags: strawberry, yoghurt.

  • This is one recipe for two bundtcakes: lemon with raspberries and orange with blackberries however you may choose your favourite one and bake one bigger cake. I could not decide between them because both are very yummy. The texture is moist, fluffy and full of fruits. Tangy notes very correspond well with berries creating delicate and flavorous combos. I suppose they will work also with red- and/or blackcurrants. Enjoy!

     

    two small bundtcake pans about 0.8-1 l

     

     Ingredients:

    • ½ cup butter
    • 1 cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • ½  tablespoon orange zest
    • ½  tablespoon lemon zest
    • 1 ¼ cup all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ¼  teaspoon baking soda
    • ¼  teaspoon salt
    • 1 ½ tablespoons orange juice (freshly pressed)
    • 1 ½ tablespoons lemon juice (freshly pressed)
    • 130 ml natural plain yoghurt
    • 10-12 raspberries
    • 10-12 blackberries

    Icing:

    • ½ cup icing sugar
    • 1 ½ tablespoon orange juice (freshly pressed)
    • 1 ½ tablespoon lemon juice (freshly pressed)

     

    Preheat oven to 350°F (180°C). Grease pans and dust with flour.

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add vanilla extract. If the mixture looks curdled do not be worried about. In another bowl mix together flour, baking powder, soda and salt. Add the flour mixture to the butter mixture in three batches alternate with yoghurt. Mix until all ingredients well incorporated. Divide the mixture in half. Add to the first half orange zest and orange juice. Add to the second half lemon zest and lemon juice. Spoon the orange dough into the first pan, the lemon into second. Place on the top of orange mixture 6-7 blackberries and press them lightly with the hand to cover a little with the dough. Place on the top of lemon mixture 6-7 raspberries and press them lightly with the hand to cover a little with the dough. Bake for 40-45 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

    Make icing: mix one half of the icing sugar with orange juice until smooth mixture. Make the same with the second half with lemon juice. Pour each icing over the top of correct cake and decorate with remaining fruits.


     

    Category: Fruit cakes.

    Tags: blackberry, lemon,orange, raspberry, yoghurt.

  • Very tasty, light and delicate cake for less official occasions or even for everyday coffee time. On the bottom we have very chocolate, moist but still light sponge. On the top cloud like airy lime panna cotta. The taste combination did good, the texture differences match perfectly so ready, steady … bake! And my home inspectors (kids) who love store bought sweets ate 3 pieces each.

     

    springpan ø 8 inch

     

    Sponge:
    • ½ cup + 1 tablespoon( 120 g) butter, softened
    • ½ cup + 2 tablespoons (120 g) granulated sugar
    • 2 eggs
    • ½ cup + 2 tablespoons (100 g) flour
    • 2 tablespoons dark cocoa (alkalized)
    • 2 teaspoons baking powder
    • 1 tablespoon sour cream
    • 1 teaspoon vanilla extract

     

    Panna cotta:

    • 4 tablespoons freshly pressed lime juice (from 2 limes)
    • 2 tablespoons gelatine
    • 300 ml whipping cream
    • zest from 1 lime
    • ½ cup (100 g) sugar
    • 200 g Greek yogurt

     

    Decoration:

    • 50 g dark chocolate
    • chocolate drops or balls

     

    Grease and line the springpan (bottom only). Preheat oven to 325°F.

    Sponge: in a medium bowl, whisk together flour, cocoa powder and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until light and fluffy. Add eggs, one at time, beating well after each addition. Mix in flour mixture. Stir in vanilla extract and sour cream.  Spoon cake mixture into prepared pan and even the surface. Bake for 25-35 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 1 hour then transfer into a wire rack and cool completely.  

    Make panna cotta: place the gelatine powder in a small bowl and pour over the lime juice. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. In a small saucepan heat the cream with lime zest until hot (do not boil). Place the sugar in a heatproof bowl and pour over the cream. Mix until sugar is dissolved. Mix in liquid gelatine and mix until combined (you can slightly heat the mixture if needed). Mix in the Greek yogurt and beat together until smooth.  

    Remove the parchment paper from the sponge. Clean the springpan and grease and line sides only (important). Place the sponge back to the pan. Pour the panna cotta mixture over the sponge. Place the pan in a fridge for 4 hour at east (or overnight).

    On the next day remove the cake from the pan and discard the paper. Melt the chocolate in a double boiler or microwave. Place it in a piping bag and decorate the top of panna cotta. Sprinkle with chocolate drops or balls.


     

    Category: Layered.

    Tags:chocolate, lime, yoghurt.

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