SANDRA'S SAVORY CURRIED PUMPKIN SOUP

OMGoodness!! My favorite soup creation to date!

A culmination of ingredients I had on hand today,

and usually do most days,

so I'll be able to remake this delectable delight quite often...

Prep: 15 Mins.

Cook: 30 Mins.

Servings: (4)

INGREDIENTS

1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil)

1 medium yellow onion, diced

1 cup sliced celery

1 red bell pepper, diced

1 garlic clove, minced

1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st)

1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth)

1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine)

2 teaspoons fireweed honey

1 teaspoon yellow curry powder

2 teaspoons Worcestershire

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

--2 cups baby spinach leaves, obvious stems removed, roughly chopped

--1 tablespoon cold, unsalted butter, cut into quarters

METHOD

In 3-quart saucepan, heat over medium-high heat, add the bacon and brown until crispy (do not drain drippings or remove bacon). Add onion, celery, and bell pepper and cook 5-7 minutes, stirring frequently, until onions are translucent. Add the garlic and cook 30 seconds, while sautéing.

Stir in all remaining ingredients, except fresh baby spinach and cold butter. Heat soup to boiling; reduce heat to low, cover, and simmer 12-15 minutes, stirring occasionally, until vegetables are crisp-tender. Add chopped spinach, stir to incorporate and cook, covered, for 3 minutes. ~ Remove saucepan from heat; fold in cold butter cubes, and gently stir just until incorporated. 

Serve with toasted, warm homemade bread slices. ~ Enjoy!

SANDRA'S PUMPKIN TOFFEE OAT COOKIES

An amazing combination of ingredients all rolled into once terrific cookie recipe, 

you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)

Prep: 15 Mins.

Bake: 10 to 12 Mins.

INGREDIENTS

Wet

1 cup unsalted butter, room temperature

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

Dry

1-3/4 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder

Pinch of salt

Additions

3 cups quick-cooking oats

1/4 cup toffee bits

METHOD

Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

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Tip:

Store cookies, once they're completely cooled, in an airtight container.

SANDRA’S EASY PUMPKIN LOG ROLL with a CREAMY MAPLE FILLING

A phenomenal dessert that freezes well,

so the pumpkin log roll can be made ahead of time

and sliced while frozen into pieces for a stunning presentation...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 12-15 Mins.

INGREDIENTS

Roll:

Wet Mixture:

3 large eggs, slightly beaten

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature

2/3 cup pure pumpkin
1 teaspoon vanilla extract

Dry Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

1/8 teaspoon salt

Filling:

1 (8 oz. tub), cold, whipped cream cheese

1 cup confectioners' (powdered) sugar, sifted

6 tablespoons unsalted butter, at room temperature

1 teaspoon mapleine

--Additional confectioners’ sugar (for decoration)

METHOD

Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).

Beat eggs, granulated sugar and butter in large mixer bowl until thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.

Bake for 12 to 15 minutes, until top of cake springs back when touched.

Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.

Turn onto working surface. Carefully peel off parchment paper.

Roll up cake and towel together, starting with shorter end.

Cool seam-side down on wire rack for 15 minutes.

Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1 cup sifted confectioners’ sugar, butter and mapleine in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake to within 1/2” of all edges. 

Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.

Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!

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Tip:

If freezing pumpkin log roll, defrost first to serve whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve individually.

SANDRA’S OOEY-GOOEY CINNAMON ROLLS with CARAMEL ICING

Decadent cinnamon rolls packed with ooey-gooey deliciousness

that you’re bound to end up craving as we do...

Yields: 12 Rolls

Prep/Rise: 2 to 2.5 Hrs.

Bake: 25 to 30 Mins.

INGREDIENTS

Dough:

1-1/8 cup condensed milk (not sweetened)

2 tablespoons unsalted butter
1 teaspoon vanilla extract

1/2 cup canned candied sweet potatoes, drained and mashed

1/4 teaspoon freshly grated nutmeg

3 teaspoons pumpkin pie spice

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1 large egg, slightly beaten

1 tablespoon agave (or 2 tablespoons honey)

3 teaspoons fresh, dry yeast (be sure to check expiration date)

3 cups unbleached bread flour, (or all-purpose flour)
--approximately, to reach desired consistency...bread flour provides for lighter rolls vs all-purpose

Filling:

6 tablespoons unsalted butter, melted

3/4 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3/4 cup raisins

Icing:

1/4 cup unsalted butter

1/2 cup dark brown sugar, packed

3 to 4 tablespoons condensed milk (not sweetened), enough to reach desired icing, not frosting, consistency

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Pinch of salt

3/4 cup sifted confectioners' sugar (important)

METHOD

Turn on light in oven (no heat though).

Lightly spray a large glass bowl, and set aside.  Spray a 9x11" baking dish; set aside as well.

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is 'almost' melted, stirring constantly (do not boil); remove from heat and add vanilla extract; set aside to cool to lukewarm.

Meanwhile, in stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add lukewarm milk mixture and beat on low until incorporated. Beat in egg, agave or honey, and yeast.

Switch to dough hook attachment. Add the flour 1 cup at a time to pumpkin mixture and beat over medium speed for 5 minutes, while frequently scraping sides. Dough will form a ball around hook. 

Turn into lightly greased large glass bowl, then lightly spray surface of dough.  Cover and let rise in a (no-heat) oven with only the light on until doubled in size, about 45 minutes to 1 hour. 

Punch dough down, and turn onto very lightly floured surface. Knead a few turns to form a smooth and soft dough. 

In a small bowl, combine brown sugar, cinnamon, and cardamom; whisk to combine.

Roll dough into an 18”x16” rectangle. Brush surface with room temperature melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge closest to you with no filling. Use rolling pin to gently roll over filling mixture to press into dough (this ensures the filling won’t pool to bottom of pan when baking).  

Beginning with long side of dough, roll up jellyroll style toward you, then pinch seam to seal. Using kitchen scissors or a very sharp knife, cut into twelve equal 1-1/4” slices. 

Place rolls cut-side-up in prepared baking dish. Cover and let rise a final time in the (no-heat) oven with only the light on, until nearly doubled, about 1 hr.  

Before rise...

After rise...

Preheat oven to 350 degrees.

Bake rolls for 25 to 30 minutes until golden brown; turning half way though to ensure even baking.

Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 3 to 5 minutes while whisking until you reach a slight simmer and sugar has fully dissolved.  Remove from heat, pour in a bowl, and add vanilla extract. Add sifted confectioners’ sugar, pumpkin pie spice, and salt. Vigorously whisk until well blended and smooth enough to sufficiently drizzle; adding more milk if needed, for about 3 mins.

Use the back of a spoon to spread icing over piping hot rolls (this makes them ooey-gooey delicious). 

Enjoy!

SANDRA’S PEANUT BUTTER N’ PUMPKIN ‘Small’ DOG TREATS

Save money and concern

for what you're giving your pet

by preparing your own dog treats

using wholesome ingredients...

Yields: 100 (½” x 2” treats)

Prep Time: 15 Minutes

Cook Time: 17 to 20 Minutes

INGREDIENTS

2 cups whole-wheat flour

¼ cup cornmeal

¼ cup dry milk

2 large eggs

1 cup canned pumpkin

3 heaping tablespoon creamy peanut butter

¾ cup old-fashioned rolled oats

½ teaspoon ground cinnamon

¼ cup water

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper, and set aside.

In a food processor using the stainless steel blade, add the whole-wheat flour, cornmeal, dry milk, eggs, pumpkin, peanut butter, rolled oats, cinnamon, and water. Pulse to combine, until dough starts to pull away from edges.  Dough should still remain rather stiff (more so than people cookie dough). 

Roll the dough so it is ½” thick on a floured surface. Cut into ½” x 2” pieces, or use mini dog bone shaped or other cookie cutters dipped in flour.

Place treats on baking sheets, and bake for 17 to 20 minutes, or until crispy and golden brown (doing so in 3 batches.)  Cool treats completely before storing.

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Tips: Store homemade treats in an airtight container in the refrigerator.  Also, if you choose to make 'Large' 1"x4" Dog Treats (yields about 50), just increase the baking time to 30 to 35 minutes at the same oven temperature.

SANDRA’S WINTER SQUASH-PEAR-APPLE SOUP

A fulfilling, healthy, velvety, and comforting
soup that's guaranteed to warm your soul...

Servings: (4)
Prep: 10 Mins. |
Cook: 15 Mins.

INGREDIENTS

1 tablespoon light olive oil
1 yellow onion, chopped
1 (2.5 lb.) winter squash (butternut, kabocha, pumpkin, etc.), peeled, seeds removed, and chopped
1 apple, peeled, cored, and chopped
1 pear, peeled, cored, and chopped
2-1/4 cups vegetable broth
1 teaspoon lemon juice
¼ teaspoon cinnamon
Pinch of freshly grated nutmeg
Sea salt and freshly ground pepper, to taste

METHOD

Heat olive oil in a heavy-bottom medium saucepan to medium-high heat. Add, onion, and saute until translucent. Add squash, apple, pear, broth, and lemon juice. Add the cinnamon, nutmeg, and sea salt and ground pepper, to taste. Bring to boil; reduce heat to low, cover, and simmer for 10 - 15 minutes, until squash is tender. Puree in a blender, food processor, or with an immersion stick blender. Taste for seasonings, adding more, if needed (as different squash have varying levels of sweetness). Serve with your favorite buttery crackers. – Enjoy!

SANDRA'S QUICK PUMPKIN SPICE LATTE GRANDE at HOME

I simply have an adoration
for anything pumpkin, thus
the creation of this hot
and tasty beverage...

Servings: (1 Grande, or 2 Regular Latte's)
Prep. 5 Mins.

INSTRUCTIONS

Pumpkin Spice Latte:
1 cup milk
1 heaping teaspoon dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice (for recipe, click here:  Sandra's Pumpkin Pie Spice Blend)
¼ cup hot espresso (or double-strength coffee)

Topping Ingredients:
---1 heaping tablespoon sweetened whipped cream
---A pinch pumpkin pie spice

METHOD

Set out the blender on the counter. Begin brewing your hot espresso (or double-strength hot coffee.)

Meanwhile, heat the milk, brown sugar, vanilla extract, and pumpkin pie spice in a 2-cup glass measuring cup in the microwave on high for 2 minutes. Add the hot milk mixture to the blender. For safety, remove center of lid, and cover the blender with a kitchen towel to prevent splashing, and puree until mixture becomes frothy, about 15 seconds or so.

Pour hot espresso into a large mug, and then pour hot milk mixture from blender on top of espresso, reserving some of the top froth to spoon over top of latte, and then add a heaping dollop of sweet whipped cream, and a sprinkling of pumpkin pie spice. – Enjoy!

EASY PUMPKIN CRÈME BRÛLÉE

This is one of my most favorite desserts of all time...

Yields: (6 individual ramekins)
Prep: 15 mins. | Bake: 30 to 35 mins.

Posted: By Sandra http://sandrarecipeblogsite.blogspot.com/

INGREDIENTS

· 3 cups heavy or whipping cream
· 2 tablespoons dark Jamaican rum, (optional)
· 1 teaspoon pumpkin-pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· pinch of salt
· 1 cup granulated sugar, divided
· 8 large egg yolks
· 1 (15 oz.) can pure pumpkin, (not pumpkin pie mix)

METHOD

Preheat oven to 325 degrees F.

In heavy-bottom medium saucepan, with wire whisk, mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat.

Meanwhile separate the eggs, retaining just the yolks in large bowl. With a whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.

Place six (8 oz.) broiler-safe ramekins or custard cups in large roasting pan. Pour cream mixture evenly into ramekins. Carefully pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven, and bake for 30 to 35 minutes, just until set (mixture will still be slightly soft in center). Remove from oven and transfer ramekins to wire rack to cool at room temperature. Cover and refrigerate until well chilled, at least 3 hours.

Remove from refrigerator and allow to reach room temp., about 30 minutes. Just before serving, from remaining 1/4-cup sugar, sprinkle 1-1/2 teaspoons evenly over the top of each custard.

Preheat broiler in oven.

Place ramekins on baking sheet for easier handling. With broiler rack at closest position to heat source, broiling custard 2 to 4 minutes, just until sugar melts and caramelizes– watch closely (see photo).

Serve immediately – you’ll be in heaven!

SANDRA'S PUMPKIN CREAM CHEESE and BAGELS

I'm a pumpkin anything fanatic so hence the recipe
that I make year round, along with homemade bagels
using my pumpkin pie spice blend...

Yields: (1 cup)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

4 oz. pkg. cream cheese, at room temperature
½ cup canned pure pumpkin puree
1/3 cup dark brown sugar
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
½ teaspoon vanilla extract

--Cinnamon whole wheat bagels, toasted
-(or your favorite flavor) -
or for my bagel recipe, click here: Sandra's Homemade Bagels)

METHOD

Combine all the ingredients in a small bowl with a hand mixer, beat until the mixture is smooth. Cover and put in the refrigerator for at least 30 minutes for flavors to meld, and mixture is chilled enough to spread.

Spread this pumpkin cream cheese on toasted bagels in the morning or as snack later in the day – enjoy! Please be sure to store any leftovers in the refrigerator in an airtight container.


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Tips: Children love to help, especially because there are so few ingredients in this recipe – have fun with your family ;-) ~ it’s a bonus because kids tend love these!


Also, this chilled spread is wonderful with butter-flavored crackers, such as ritz, club crackers, etc., or you can serve this at room temperature as a dip with sliced apples, bananas, and so on.

SANDRA'S PUMPKIN PIE SPICE BLEND

A perfect blend of spices
that you'll find I refer to in many
of the recipes posted on this site...

INGREDIENTS

3 tablespoons ground cinnamon

1-1/2 tablespoons ground ginger

1-1/2 teaspoons ground cloves

1-1/2 teaspoons ground allspice

1-1/2 teaspoons freshly grated nutmeg

1/2 teaspoon of ground cardamom

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

You are able to add this to many baking recipes, such as homemade fruit and berry pies, cookies, cakes, and many
other dishes (I feel that this blend is much improved over
the store-bought brands).

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TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S EASY and SCRUMPTIOUS PUMPKIN MOUSSE TORTE

A perfectly easy torte to prepare
that is so impressive
and utterly light and very tasteful...

Servings: (8)
Prep/Bake Time: 15 mins.
+ 2-hours refrigeration time

Posted by Sandra

INGREDIENTS:

***Crust:

1-3/4 cups finely ground graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

1/2 teaspoon ground cinnamon

***Filling:

1-1/2 cups cold milk
1 (2.9 oz. pkg.) instant vanilla pudding
1 tablespoon pumpkin pie spice (For my homemade blend, click here: Sandra's Pumpkin Pie Spice Blend)
1 (15 oz. can) pure pumpkin puree (not spiced pumpkin pie mix)
1 (8 oz. tub) cool whip, thawed, and divided (or make your own whipped cream)

METHOD:

Preheat oven to 375 degrees.

For the crust, mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into an 9” torte pan or pie plate using a flat-bottomed measuring cup to press down bottom and along edges to form crust. Bake pastry shell for 7 minutes.  Cool for 15 minutes.

Meanwhile, in a medium bowl with a hand mixer beat the milk, pudding mix and spices for 2 minutes. Add the pumpkin puree, and half of the cool whip; gently folding with a spatula to combine. Pour mixture into cooled crust and spread out so it is even. Top with remaining cool whip. Refrigerate for 2 hours to set and for flavors to meld. – Enjoy!

SANDRA'S PERFECT PUMPKIN CREME BRULEE

I used to wait for pumpkin creme brulee
to be served only during Thanksgiving 
at a local restaurant. I wanted it more often 
so I decided to create my own recipe...

Yields: (6 individual ramekins)
Prep: 15 mins. |
Bake: 30 to 35 mins.
Broil: 2 to 4 mins.

INGREDIENTS

3 cups heavy or whipping cream
2 tablespoons dark Jamaican rum, (optional)
1 teaspoon pumpkin pie spice
--(For a my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
Pinch of salt
1 cup granulated sugar, divided
8 large egg yolks
1 (15 oz. can) pure pumpkin puree, (not pumpkin pie mix)

METHOD

Preheat oven to 325 degrees.

In heavy-bottom medium saucepan, with wire whisk mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat.

Meanwhile separate the eggs, retaining just the yolks in large bowl. With a whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.

Place six (8 oz.) broiler-safe ramekins or custard cups in large roasting pan. Pour cream mixture evenly into ramekins. Carefully pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven, and bake for 30 to 35 minutes, just until set (mixture will still be slightly soft in center). Remove from oven and transfer ramekins to wire rack to cool at room temperature. Cover and refrigerate until well chilled, at least 3 hours.

Remove from refrigerator and allow to them to reach room temp., about 30 minutes. Just before serving, from remaining 1/4-cup sugar, sprinkle 1-1/2 teaspoons evenly over the top of each custard.

Place ramekins on baking sheet for easier handling. With broiler rack at closest position to heat source, broiling custard 2 to 4 minutes, just until sugar melts and browns – watch closely (to resemble the photograph above).

Serve immediately – you’ll be in heaven. - Enjoy!

(6) Recipes: SMOOTHIE FROZEN BERRY/FRUIT/YOGURT POPS

A fabulously healthy and tasty treat...

RASPBERRY AND BANANA YOGURT POPS (Shown in Photo)

Yields: (12) pops

· 1 cup of frozen raspberries
· 1 banana, peeled and quartered
· 2 (6-oz. containers) raspberry yogurt
· 1 cup milk

Peel the banana and slice it in quarters, then place berries in blender. Spoon in the yogurt, and then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 2 minutes. Spoon mixture into molds (or paper cups with pre-purchased popsicle sticks) and freeze for a minimum of 6 hours, or overnight. Peel pops away from orka molds (or paper cups) and enjoy!

-Note: These are “orka ice pop molds” that are bpa free as they are made of silicone so are flexible and easy to peel away from popsicles, including no-drip handles...Bonus! – I purchased three sets for about $12 ea. (4/set) sometime ago on Amazon.com, whereby I received them in 3 days; plus they last forever ;-)

♥ KIDS AND ADULTS LOVE UM’ ♥
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PUMPKIN POPS

Yields: (12 pops)
· 2 (15 oz.) cans pumpkin puree
· 1/2 cup pure maple syrup
· 2/3 cup milk
· 1/2 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· ½ teaspoon vanilla extract

Place the pumpkin puree into a medium-size bowl. Add pure maple syrup, milk, umpkin pie spice, and vanilla to the bowl and mix well. Spoon mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.
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CREAMY RASPBERRY POPS

Yields: (12 pops)

· 1 cup milk
· 1 (1 oz.) package vanilla pudding mix
· 1/2 cup milk
· 1 cup frozen raspberries
· 2 cups raspberry sherbet
· 2 cups cool whip, thawed

Pour 1 cup of milk into a bowl, and stir in pudding mix, beating with an electric mixer for about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree 2 minutes until smooth, and add to bowl with pudding mixture, stirring to combine. Spoon the mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.

-Note: If desired, use chocolate pudding in place of the vanilla, try a different flavored sherbet, or use canned crushed pineapple in place of the raspberries.
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YOGURT JUICE POPS

Yields (10 pops)

· 3/4 cup milk
· 1 cup (any flavor) frozen juice concentrate (do not add water)
· 1 cup plain yogurt

Mix all the ingredients using a blender. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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ORANGE AND MANGO POPS

Yields (12 pops)

· 4 large ripe mangoes, peeled, pitted and roughly chopped
· 1 cup freshly squeezed orange juice

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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FRUIT AND BERRY YOGURT POPS

Yields (12 pops)

· 4 (6-oz) containers of vanilla yogurt
· 2 cups frozen fruit (or berries)
· 2 tablespoons honey

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!