Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

It’s Been Too Long July 10, 2017

Filed under: Uncategorized — foodfaithandfinds @ 9:23 PM
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Wow, it’s been 4 months since I last posted.  Obviously, this was never my intention, but his year, I’ve really struggled with my personal schedule and priorities.  And though I’m completely happy with my choice to begin selling Jamberry, the additional work involved didn’t help my scheduling issues.  I’m definitely trying to work on my scheduling issues, and hopefully I’ll get a handle on things where I can start posting regularly again.  For today, I’m planning to share two VERY long overdue recipes.  I made these last year, but didn’t get around to posting them before cherry season had ended.  For the past couple of weeks, cherries have finally been available for less than $2 a pound, and since I’m finally getting to post again, I thought it would be the perfect time to share these two delicious (decidedly not Trim Healthy Mama) recipes.

Let’s start with a super simple recipe for a frozen yogurt.  Though the recipe calls for cherries, I have a feeling that you could substitute almost any fruit with equally delicious results.  (I haven’t actually gotten to try that yet, so be sure and let me know how it turns out if you tweak it!)  I really love how short the ingredient list is here, so you can feel good about the frozen treat that’s helping you stay cool.

Cherry Frozen Yogurt (from Whole Foods)

1 lb. pitted cherries

2 c. nonfat Greek yogurt

1/2 c. sugar

2 tbsp. lemon juice

2 tsp. vanilla

  1. Combine all the ingredients in a food processor and blend til smooth.  Transfer to a freezer safe bowl, cover, and freeze for 2-3 hours, whisking vigorously every 30 minutes til frozen.

  (I bet if you had one of those high-powered blenders, yours wouldn’t have quite so chunky a texture.  You could also strain the mixture if that bothers you.  I didn’t really mind the texture myself, and I really appreciated that it wasn’t too tart.)

The really exciting recipe though is this next one.  It was my first time making a cherry pie from scratch, and (like all Smitten Kitchen recipes) it turned out just perfect!  For someone who doesn’t like anything cherry flavored, I do like real cherries and (surprisingly) canned cherry pie filling.  But this beats canned filling right out of the water, and it was so easy to do (especially if you use a store-bought crust)!!  I thought it had just the right amount of sweetness, and the addition of the lemon juice was perfect.  As you can imagine, this pie didn’t last long at all, and I would definitely make it again.  (Sometime when I’m not on THM, of course.)

Sweet Cherry Pie (from Smitten Kitchen)

Enough pie dough for a double crust pie (If you don’t have the time or energy to make a pie crust, there’s absolutely no shame in store-bought.)

4 c. pitted cherries

4 tbsp. cornstarch

2/3 – 3/4 c. sugar (depending on the sweetness of your cherries)

1/8 tsp. salt

Juice of 1/2 lemon

1/4 tsp. almond extract (I don’t like almond extract, so I replaced this with vanilla.)

1 tbsp. butter (diced in small pieces)

1 egg beaten  with 2 tbsp. water

  1. Preheat the oven to 400 degrees.  In a large bowl, stir together the cherries, cornstarch, sugar, salt, lemon juice, and extract.
  2. On a floured surface, roll out half the pie dough to a 13 inch round and place it gently in a 9 inch pie pan.  Trim the edges to leave a 1/2 inch overhang.
  3. Spoon the filling into the crust, discarding the liquid at the bottom.  Dot the filling with the little pieces of butter.
  4. On the floured surface, roll the remaining dough into a 12 inch round, drape it over the pie, and trim it to a 1 inch overhang.  Fold the overhang under the bottom crust, press to seal, and crimp decoratively.  Brush the crust with the beaten egg and (if desired) sprinkle with coarse sugar.
  5. Cut slits in the crust and bake for 25 minutes.  Reduce the temp to 350 degrees and bake another 25-30 minutes or til golden.  Let cool on a wire rack.

We actually have some cherries in the house right now!  I turned half of them into a sauce for my hubby’s drinkable yogurt (a healthy and super quick breakfast), and the other half have been marinating in Greek yogurt and a little stevia for a yummy treat (THM:E).

The last thing I wanted to share today was a verse in Nahum that really spoke to me during my devotions last week.  Nahum 1:7 says “The LORD is good, a stronghold in the day of trouble; and he knoweth them that trust in him.”  I am so grateful that I have a refuge in God from whatever big or small things are troubling me.

Have a blessed night!


2 Responses to “It’s Been Too Long”

  1. Jenna Lehman Says:

    Do you think we could sub the sugar for on plan sweetener and still enjoy the cherry fro-yo?

    • Yes and no. I think flavorwise that would be just fine, but I think the texture would be very icy and hard. Sugar is part of what keeps ice cream from freezing solid, and I don’t think there’s enough just in the cherries. 😦 BUT, we might be able to work with some techniques from other THM ice cream recipes. 🙂

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