Featured Ingredient: Raspberries
I think if I had to pick my cast-away island food it would be raspberries. Sure, I would be facing a serious case of protein deficiency, but my taste buds would be completely satisfied. Tabi and I picked a bunch recently from a local Mennonite farm so we have a good supply in the freezer for the weeks ahead.
As for their varied health perks:
A cup contains half the daily requirement for vitamin C and a whopping 8 grams of fiber thanks largely to all those tiny seeds. A recent study found that those who nosh on the most fiber daily have a significantly lower risk of death from chronic disease. Sadly, the vast majority of us don’t eat nearly enough daily. We all should aim for 25 to 30 grams daily. Like other berries, these red gems provide a smorgasbord of antioxidants including the powerful ellagic acid to help fend off those pesky disease-provoking free radicals.
In keeping with my theme of frozen muffin tin creations lately, here are some really refreshing raspberry pops I whipped up. Who needs popsicle molds when you have a trusty muffin tin? The yogurt adds a dose of fiber with almond extract offering a unique flavor twist. I like to suck out all the juice and then chomp down on the ice.
Raspberry Yogurt Pops
1 1/2 cups raspberries
1 cup orange juice
1 cup plain, low-fat yogurt
1 teaspoon almond extract
2 tablespoons honey
Place all the ingredients in a blender and process until smooth.
Divide mixture among12 medium sized or 24 mini sized muffin cups and cover with aluminum foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in popsicle sticks. (This holds the sticks in place as the mixture freezes). Place in freezer and freeze until solid.
Unmold popsicles and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water, being careful not to thaw the contents.