Measure, cover, and let the yogurt warm to about room temperature.
Bloom your gelatin by putting spreading both packets evenly over the cold water and letting the gelatin soften. I usually do this in the mixing bowl where I intend to dissolve the gelatin with hot water.
Heat the remaining water. To speed up preparation and reduce the supervision required, I usually heat my water in the microwave in a large microwave-safe glass measuring cup.
Combine the boiling water with the bloomed gelatin and stir until completely dissolved.
Set aside the dissolved gelatin let the gelatin to cool down to warm room temperature; about 30 minutes. Do not refrigerate the gelatin or the gelatin may set; especially, you get distracted by life for a few more minutes than planned.
When the gelatin mixture cold to room temperature, whisk in the yogurt until evenly combined.
Divide the mixture into serving contains or an appropriately sized serving dish if serving the gelatin family-style.
Refrigerate the gelatin until set, about 3 hours or more.
When serving, If desired, garnish with whipping cream and a slice of lime.
gelatin is best served cold.
Makes 11-12 half-cup servings
For richer gelatin replace yogurt with 3/4 cup (180 ml) plain, full-fat or Greek yogurt and 3/4 cup (180 ml) heavy cream, mixed together.
You make this work with any flavor gelatin, which your family likes, but you may also want to change the garnish, as well.
We make our own yogurt and the way I make yogurt, the yogurt is nearly as thick as Greek yogurt.
If you want to skip the unflavored gelatin, then reduce the hot water from 3 ½ cups to 2 ¾ cups and you should be fine. I use the because I want the full batch and the unflavored gelatin also adds a measure of safety, ensuring the gelatin will set and be firm.
It is important to let the dissolved gelatin cool, so don’t run it. If the gelatin is too heat it will kill the living yogurt culture, which gives this dessert some health benefits.
We always leave plenty of space at the top of the dish to have room for lots of whipped cream.
While reviewing an old recipe for strawberry blonde I
realize that it would be super easy to convert that to a protein shake or
smoothie depending on how you want to think about it. So, I thought I would
give it a try and it worked out nicely. So, here’s my take on the 1960
strawberry blonde high-protein version using minimal ingredients.
one measuring cup
one paring knife
1 eleven-ounce strawberry protein shake, chilled
1 cup fresh strawberries washed, hulled, and diced
1 cup crushed ice
1 scoop of strawberry protein powder (Optional)
1 tablespoon raspberry, red grape, pomegranate juice or red jamaica tea (optional)
wash, hull, and diced fresh ripe strawberries
put strawberries in blender container
get crushed ice from your refrigerator or other source and add ice to the blender container
poor in a strawberry protein shake (I used Atkins)
cover blender container
pulse blender until desired texture is achieved, normally a few seconds
pour into serving glasses and garnish, if desired
If working with frozen strawberries, use 2 cups diced
frozen strawberries and skip the crushed ice in a recipe. This will make a
little richer, a little colder, and denser.
Lemon Meringue Pie seems to say summer because of Lemon
Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is
easy to love.
Here’s a lemon meringue pie recipe which is quick and
easy. Starting with a lemon bar mix
simplifies the recipe and gives it the lemon flavor, while eggs and sugar make
the lemon meringue pie taste rich and fresh.
1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
1/3 cup water
3 whole eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
3 egg whites
Preheat the oven to 350°F.
Press complete pouch of crust mix firmly into
bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square
Bake 8 minutes, until crust is light brown.
In a medium mixing bowl, whisk full pouch lemon
filling mix, water, and eggs together until thoroughly mixed.
Pour over warm crust.
Bake 22-26 additional minutes or until center
does not jiggle when shaken and top begins to brown.
With an electric mixer whip cream of tartar and egg whites on medium until froth appears.
Then, gradually add sugar, about a teaspoon, at
a time while continuing whipping at high speed, until stiff glossy peaks start
to form –be careful not overbeat your meringue.
Spread over the baked pie. Be sure to carefully seal meringue to edge of the
pie crust. If desired, use the back of a spoon to make swirls and peaks in the meringue.
Return new topped pie to the oven
bake the pie an additional 10-15 minutes until
light golden brown.
Remove from oven and cool on a rack, until the
pie reaches room temperature
Contrary to popular belief, Irish soda bread didn’t
originate from Ireland. In fact, it was the Native Americans who first used
soda to make their bread before European colonization. These indigenous people
leaven the food from ashes of wood rather than yeast.
Due to hunger and poverty as a result of the potato famine,
soda bread was gradually adopted and became a popular staple in many Irish
kitchens. This economical recipe required only a few ingredients, including
sour milk, salt, baking soda, and flour. It was also a great option for rural
families which had limited access to ingredients and cooking equipment.
Since most of the farmhouse and lower-class kitchens didn’t
have access to an oven at that time, soda bread was prepared on griddles with
open hearths or in iron pots. This unique method allowed for the signature hard
crust, slight sourness, and dense texture that today Irish soda bread is
typically known for.
Traditional soda bread was typically marked with a cross on
its top for superstitious reasons. Most Irish families believed that this would
help to ward off evils and protect their family. However, typical shapes and
patterns of the loaves could vary greatly by region. Today, Irish soda bread
has gained widespread popularity all over the world. Modern versions sometimes
include other ingredients like seeds, raisins, sugars, or butter to enhance its
taste and flavor.
Despite its short story and humble origin, Irish soda bread
still plays an essential role in the culinary of the country. Now it’s time to
get started and make a loaf of this bread for this season’s green-tinted
4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons butter or margarine
1 1/2 cups dark seedless raisins (optional)
1 tablespoon caraway seed (Optional)
1 1/2 cups buttermilk
Preheat oven to 350 F.
Grease 2-quart round casserole dish or preheated baking stone.
In large bowl mix flour, sugar, baking powder, salt and baking soda.
With pastry blender, cut in butter until mixture resembles coarse crumbs.
Stir in raisins and caraway seed. (optional)
In small bowl with fork, beat eggs slightly.
Remove 1 tablespoon egg and reserve.
Stir buttermilk into remaining egg.
Stir into flour mixture just until flour is moistened (dough will be sticky).
Turn dough onto well-floured surface.
Shape into a ball.
Place in casserole dish.
In center of ball, cross 4-inch cross, 1/4 inch deep.
Gently, brush dough with reserve egg.
Bake about one hour and 20 minutes, until golden brown.
Cool in casserole dish on cooling rack for 10 minutes.
Gently, turn out of casserole dish and return bread to cooling rack to finish cooling.
Soda bread goes stale very quickly and should be used on the day of baking or the day after.
Use tips to make perfect Irish soda bread
Baking your own Irish soda bread at home can be exciting and
challenging at the same time. Here are a few helpful tips that you can try to
yield better loaves.
Start with choosing the best ingredients. It is suggested to use locally milled, fresh, unbleached pastry flour or flour of the soft wheat. Avoid purchasing hard flour or self-rising flour as it already contains salt and baking powder. For baking soda, you should use a fresh box to prevent dense bread. If you don’t have cultured or soured milk on hand, consider making your own with low-fat milk and lemon juice.
While many people often stir the dough with a fork, it’s better to use your hand which can be stiffened into a “claw”. You should thrust the claw in the middle and work in circles outwards. Stop when the mixture gets evenly moistened.
You shouldn’t knead the dough. Instead, make sure to be gentle with it.
Also, don’t forget to cut the cross in the middle of the bread.
Once the bread has been baked and cooled, slice the bread into wedges, then eat with butter. It is a must-have option for St. Patrick’s Day, which can be served with a Dublin coddle, beef stew or Irish stew.
Every year, millions of Americans join the rest of the world
in celebrating St. Patrick’s Day on March 17th. Other than wearing green, St.
Patrick’s Day celebrations cannot be complete without traditional St. Patrick’s
Day foods in America, and possibly everywhere in the world. Whether it is a
small family gathering or a party filled with friends and family,
Irish-inspired foods take the center stage of every St Patrick’s day feast.
With lots of Irish delicacies to choose from, you can never
be short of meals to prepare for a March 17th party. Below are some traditional
St. Patrick’s Day foods in America that are worth trying to add that Irish
feel. You don’t have to be in Ireland to indulge in Irish-inspired inspired
A traditional Irish breakfast consists of a
large selection of food. It comprises of fried eggs, bacon, white pudding, and
black pudding. You can also include baked beans, tomato slices and Irish potato
bread for a truly Irish feel. Down this hearty meal with tea and begin your St.
Patrick’s Day celebration the right way.
Beef and Cabbage
Corned beef and cabbage are undoubtedly one of
the most popular traditional St Patrick’s Day foods in America. You can decide
to purchase ready-made corned beef or cure it yourself. The brined brisket and
cabbage combination is easy to make and full of flavor. Add potatoes and
carrots to the corned beef and cabbage. Cut them into large chunks before
adding them to your cooking corned beef to prevent them from being mushy.
Irish soda bread uses bicarbonate soda to make
it rise. Made from only salt, buttermilk, flour and salt, the traditional Irish
soda bread is uncomplicated and can be baked even by beginners. Give the soda
bread a twist by adding spices, berries or nuts to give it a unique,
distinctive flavor. This traditional Irish classic can be served for breakfast
It’s almost impossible to mention Ireland
without potatoes coming to mind. Irish nachos are basically potato chips topped
with cheese and bacon and then baked. Add sour cream and tomatoes to it and you
are set. The Irish nachos make for the perfect appetizers or side dish as one
of the traditional St. Patrick’s Day foods in America. You have the option of
adding whatever toppings fits you and your loved ones.
Colcannon is mashed potatoes with a little twist
to it. Prepared by mixing kales or cabbage with butter and mashed potatoes,
colcannon is a creamy delicacy best for a St Patrick’s day feast. Substitute
butter and cream with low-fat milk and olive oil for a low-calorie dish. Take
it a notch higher by adding sautéed onions, chives and leeks then serve it
garnished with parsley.
Being one of the traditional St Patrick’s day
foods in America, the shepherd pie is meat pie topped with mashed potatoes. You
can use cauliflower mash for a lighter topping and add a pinch of green in the
form of peas and other green vegetables. If you are vegan, you can do away with
the meat and opt for lentils or mushrooms.
Chocolate Mint Shamrock Cupcakes
Incorporate both mint and chocolate into your
cupcake recipe for a St Patrick’s day celebrations. Add shamrock decorations to
really bring out the mood of the day.
Sautéed cabbage or cabbage soup is a common way
most people eat their cabbage. Another way to enjoy a cabbage delicacy is by
making it into rolls. Prepare cabbage rolls by stuffing cabbage leaves with
vegetables or meat fillings.
Bacon and Cabbage
The bacon used in this St Patrick’s Day meal is
Irish bacon from the loin and comes cured and unsmoked. This dish is prepared
by boiling the bacon with cabbage and potatoes. It is then finally topped with
Although they came up as a way of using leftover
foods, coddles are an Irish comfort food that you can add to your St Patrick’s
Day menu. Prepare coddles by boiling sausages and Irish bacon with potatoes and
onions. You can also add parsley if it suits your taste.