greek yogurt

Dessert, Gluten Free, Summer


Cantaloupe & Mint Yogurt Pops . Sprouted Kitchen

It may be beach season but our past few weekends have been spent working on the yard. I am hosting one of my best friends' baby shower here next month and while I can't completely overhaul it how I'd like, it has been in need of some sprucing. Curran runs around naked with the hose, Cleo rolls around on a blanket under a striped umbrella, yelling when she's on her tummy for too long but refusing to flip over. Hugh is sore and his back is completely sunburnt from weeding and planting ground cover but the "American dream" or something right? I trim the few plants that I haven't killed yet and water judiciously given the drought situation. Everything looks on the brink of being completely parched - which I am not sure whether to blame on my water conservation or lack of interest in gardening all together. Probably both. Naps. Food. Work. Crying. Laundry. The days are spent so quickly and I go to bed regretting that we didn't do anything "special" today. Maybe it's the news lately or my sensitive spirit but I know that our days are finite. I've been teary over the recent tragedies in Istanbul and Orlando. It could be any of us, really. And while I can't guarantee my people are safe at all times, I want our days to feel rich in love. At the end of each one, I want to feel like that day was marked by something and it's tough to keep in perspective that sometimes those marks are delicate and small and don't necessarily have to take much effort. I want some sort of miraculous balance between fun and new and intimate and social and productive but I know we don't get to have all that in the scope of the day. It is only when I can sit alone and quiet, that I see that even these days in the backyard with the baby buns and sunburns ARE a beautiful part of our finite days. Our memories and photos of these first few years with young kids may largely be at home and I am only recently starting to come to terms with that. I do need a vacation, but watching my boy giggle through the sprinklers and request that his sticky popsicle be cut in pieces because it hurts his teeth is it's own brand of wonderful. 

As a major fan of fruit in desserts, I was so excited to flip through Yossy's new cookbook. It's divided by season and then ingredient but still has adaptations for other fruits within the recipes. It's admittedly on the richer side of my normal fare but I find desserts to be more crowd-pleasing that way anyhow. And sometimes Hugh and Curran are my crowd. She has this pistachio pound cake in there that looks amazing and a super simple looking strawberry tart. It'll be perfect for summer meals outside. Curran chose these popsicles and while I'm sure he would have eaten anything from the book, they were perfect for these warm summer days.  

Cantaloupe & Mint Yogurt Pops . Sprouted Kitchen
Cantaloupe & Mint Yogurt Pops . Sprouted Kitchen

CANTALOUPE AND MINT YOGURT POPS // Makes 6-12 depending on molds
Recipe from Sweeter off the Vine by Yossy Arefi

Yossy asks for a teaspoon of orange-flower water which I do not stock. I went for the zest and juice of one lime which I thought was a perfect substitute with the melon and mint though I am sure the original is wonderful. We have a small, flimsy $1 popsicle mold from Walmart as our freezer is configured in such a way that makes it hard to fit in a full size mold. If you don't have molds, you could churn it in an ice cream maker for frozen yogurt or even just drink it as a smoothie. The sweetness dulls once frozen so keep the mix a little sweeter than you'd like your finished product.

12-ounces seeded and chopped cantaloupe
1 cup full fat greek yogurt
1/3 cup mild honey, to taste
1 Tbsp. fresh mint leaves, packed
zest and juice of one lime or 1 tsp. orange-flower water

Combine all ingredients in a blender or food processor and blend until smooth. Taste the mixture and adjust the level of sweetness if necessary by adding more honey, one teaspoon at a time (I did not find it needed any more). Pour into frozen pop molds and freeze the pops until completely firm, at least 6 hours or overnight. 

Cantaloupe & Mint Yogurt Pops . Sprouted Kitchen
Cantaloupe & Mint Yogurt Pops . Sprouted Kitchen
Cantaloupe & Mint Yogurt Pops . Sprouted Kitchen

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Dessert, Snack



The season does not matter, it is ALWAYS an appropriate time for ice cream. I know there are a few wackies out there who are ‘not dessert people’, but ice cream… greek yogurt… cookie chunks and cinnamon? Come on. I will MAKE you a dessert person.


The original thought was to do a light, refreshing frozen yogurt. But somehow, seeing as it was Hugh’s birthday and all, we ended up with rich, creamy goodness with big chunks of fresh cookie strewn throughout. It seemed the best option, since I normally get scolded for digging out the cookies from our store bought cookies n’ cream. This was my turn to give back after all the caverns I’ve carved through many ice cream cartons past.

GREEK YOGURT ICE CREAM WITH GOODIES // Makes a rough half gallon // Ice cream maker necessary, organic dairy products preferable

2 Cups Heavy Whipping Cream

2 Cups Whole Milk

2 Cups Greek Yogurt

6 Extra Large Organic Egg Yolks

1 ½ Cups Granulated Sugar, Divided

1 Tbsp. Ground Cinnamon

2 Cups Fresh Chocolate Chip Cookies, Roughly Chopped*

Pinch of Salt


*Make your own chocolate chip cookies if you have time to spare. If you use store bought, Immaculate Baking Co. makes a natural product , as does Pillsbury with their new ‘Simply’ branding.

1. In a heavy saucepan, bring the cream, milk and one cup of sugar to a simmer. Stir to dissolve the sugar and scald the cream. Turn off the heat and let it sit a moment. Stirring to cool off.

2. In a large heat proof bowl, whisk the egg yolk with remaining half cup sugar. Add a half cup of the warm cream mix to the egg yolks and whisk to bring the temperature up as to not scramble the eggs. Add remaining cream mix to the yolks and incorporate.

3. Pour the mix back into the saucepan, and simmer on medium low and whisk periodically. The mixture should thicken enough to coat the back of a wooden spoon. About 10 minutes. Turn off heat.

4. In a larger bowl, make an ice water bath. Put the saucepan in the ice bath to cool to room temperature. Stir every once in awhile. This will take about ten minutes.

5. Add the cinnamon and greek yogurt and whisk well to combine. Put in the fridge to cool for a half hour.

6. While this is cooling, bake your cookies. Bake them a good two minutes less than normal so you get a very soft, delicate, almost raw cookie.

7. Pour the cold cream mixture in the ice cream maker, and turn it on. All makers are different, it will probably take about a half hour for it to firm up. Add in the cookies when it is the consistency of soft serve. Transfer to a container and freeze for a few hours to harden, or overnight. Stays fresh about 4 days.

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