Tag: Cream

Guiltless Banana Ice Cream



The ultimate “guilt-free” frozen ice cream treat made with only ONE ingredient, over-ripe bananas! No cream, or sugar added. Finally it’s OK have ice cream for breakfast.


You know those bananas sitting on your counter, the ones with all those brown spots that you think are passed their prime. Well those bananas make the BEST dairy-free, vegan, gluten-free, fat-free, frozen ice cream treat.  (Cute spoons can be found on Etsy For Such A Time Designs[1] )

On my recent trip to the Dole Banana Summit, I was introduced to my first Yonanas Ice Cream Treat Maker[2] – coolest machine EVER! You basically take your over-ripe bananas, freeze them, then run them through this simple machine. Out comes a healthy frozen, soft-serve banana ice cream. 

So easy, and fun to make with the family. Ever since I got my Yonanas, we’ve been experimenting with all the possibilities but quite honestly my favorite is some chopped walnuts and berries. I put some colored sprinkles on my toddler’s and she loves it.



You can also add other frozen fruit such as berries, pineapple, mango or if you want something a little more decadent you can add some dark chocolate, or peanut butter. Think of the possibilities! 


Now, if you don’t own a Yonanas[3], you can still make this frozen treat in a food processor , simply freeze the bananas and process until smooth and creamy. Thanks to the kind folks over at Dole Bananas, they are giving away ONE Yonanas Ice Cream Treat Maker[4] to a lucky Skinnytaste fans. For a chance to win, head on over to Skinny Bits[5], the giveaway ends Friday, November 16th.


The ultimate guilt-free snack, breakfast or dessert!

Guiltless Banana Ice Cream
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 banana • Old Points: 0 pts • Points+: 0 pts 
Calories: 105 • Fat: 0 g • Carb: 27 g Fiber: 3 g • Protein: 1 g Sugar: 14 g
Sodium: 1 mg 



Ingredients:

  • 4 medium over-ripe bananas

Optional Toppings (not included in nutritional info):

  • berries
  • nuts
  • chocolate syrup
  • sprinkles



Directions:


Peel bananas and place in the freezer until frozen.

When the bananas are frozen, place them through the onanas Ice Cream Treat Maker[6] and enjoy alone, or with your favorite topping.


If using a food processor, follow the same steps, and process until smooth.

References

  1. ^ For Such A Time Designs (www.etsy.com)
  2. ^ Yonanas Ice Cream Treat Maker (www.amazon.com)
  3. ^ Yonanas (www.amazon.com)
  4. ^ Yonanas Ice Cream Treat Maker (www.amazon.com)
  5. ^ Skinny Bits (su.pr)
  6. ^ onanas Ice Cream Treat Maker (www.amazon.com)

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Smashed Potatoes with Sour Cream and Chives

Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious.  I served this side dish with the Italian Meatloaf[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan[2] for a delicious and comforting meal.  We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling.  Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through.  Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste.  Mash by hand with a potato masher until creamy.  Serve immediately.  Enjoy.

Print[3]



Smashed Potatoes with Sour Cream and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.



Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.



References

  1. ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
  2. ^ Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

by Pam on September 18, 2012

I wanted to make a special treat for the kids today but I didn’t want to go to the store.  I finally found this recipe on Andrea Meyers[1] site that wasn’t filled with sugar and butter and used whole wheat flour and oatmeal to make these bars tasty and sweet while being a little bit healthier.  They were fun and easy to make and they put a huge smile on both of my kids faces.

Preheat the oven to 350 degrees.  Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth.  Add the egg, peanut butter, and vanilla and beat until creamy and well combined.

Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl.  Add the oatmeal mixture to the butter mixture and mix well.  Spoon the mixture into the prepared baking dish.  The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined.  Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base.   Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips.  Allow to cool before cutting into bars and serving.  Enjoy.

Print[2]



Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips




Yield: 8

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.



Ingredients:

Cookie Base:

4 tbsp unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 small egg, slightly beaten
2 1/2 tbsp smooth peanut butter
1/2 tsp of vanilla extract
1/2 cup quick oats
1/2 cup whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
6 oz semisweet mini chocolate chips

GLAZE:

1/4 cup powdered sugar, sifted
2 tbsp smooth peanut butter
1-2 tbsp milk (depending on how thick you want the glaze)

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth. Add the egg, peanut butter, and vanilla and beat until creamy and well combined.
Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl. Add the oatmeal mixture to the butter mixture and mix well. Spoon the mixture into the prepared baking dish. The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined. Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base. Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips. Allow to cool before cutting into bars and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Andrea Meyers

References

  1. ^ Andrea Meyers (andreasrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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