Mango Yogurt Popsicles

janjbakes_mangopopsicle

It is summertime and that means it is hot! This is my first summer living in the Midwest and boy are the summers much warmer and more humid than on the West Coast. I’ve been eating popsicles like crazy for a nice cool treat. When I saw some posts on a couple of my favorite blogs about making your own popsicles I immediately bought my own popsicle maker. I was inspired by Dessert For Two’s Greek Yogurt Popsicles and the Berry Yogurt Popsicles on Skinny Taste. I thought yogurt + fruit = yummy. I didn’t have any berries on hand so I decided to use the mango I had. It was delicious! But I’m sure it would also be good with berries or a different fruit. These were so easy to make and very delicious to eat. Plus if you use greek yogurt that makes them healthy right?

janjbakes_mangopopsicle3

I got my popsicle mold from Amazon (specifically this one). I read that if you soak your popsicle sticks in water for about an hour that will prevent them from floating to the top while freezing. Also, I noticed that after soaking the sticks they had expanded and it was tough to fit them into the slots on the top of my mold. To get around this you can use tin foil with slots cut in it instead of the topper that comes with the mold.

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Ingredients:
1 ripe mango
Splash of water or juice
About 1 1/2 cups of your favorite greek yogurt (I used vanilla)
Honey, to taste

Directions:

1. Peel the mango and cut into chunks. Toss into a blender with a splash of water or juice (this helps it blend up easier). Blend until smooth, or you can leave it a little chunky if you would like chunks in your popsicle.

2. In a small bowl, mix the greek yogurt with a little honey. Greek yogurt is a bit tart so adding a little bit of honey can take the edge off. Add more or less depending on your preference.

3. Divide the mango puree among the popsicle molds and then top off with the yogurt.

4. Insert your popsicle sticks and freeze according to the manufacture’s recommendations.

—–Makes 8 popsicles (depending on your mold)

 

GmaT’s Banana Muffins

Banana Muffics

My fiance Seth’s grandma goes by the name GmaT, as in Grandma  Thomas. She is one of my favorite people. She is sweet, funny and is a fantastic cook! Seth has been raving about her cooking since I met him. Last weekend I mentioned to her that I made some banana bread and she sent me a recipe for banana muffins. All week I’ve been looking forward to trying it out and I finally had the chance today! They were so easy to make and really yummy! They are very soft and have a great flavor. They can be perfect as a snack or even for breakfast.

When making these muffins be sure to have really ripe bananas. Then instead of mashing them like you might for banana bread cut the banana into small chunks.

banana_bit

Here is the recipe:

Ingredients:
1 1/2 C flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch salt, cinnamon & nutmeg
1 egg, beaten well
1 C. plain yogurt (I used lowfat greek)
1 C white sugar
1/3 C vegetable oil
1 1/2 very ripe bananas, roughly sliced or cut into little cubes

Directions:

Preheat the oven to 400 degrees. Spray/grease a tin for a dozen muffins. Set aside.

In one bowl, sift together the dry ingredients. Set aside. In another bowl, mix together all of the wet ingredients. Pour wet ingredients into the large bowl of dry ingredients; mix well. Pour approximately 1/3 cup batter into each muffin cup. Bake for about 20 minutes, or until golden brown and a toothpick comes out clean.

After baked, let cool for 5-8 minutes. Then carefully remove each muffin and allow to cool on a cooling rack. Enjoy!

—–Makes 12 muffins

Calories: 202, Weight Watchers Points Plus Value: 6