Many years ago (I’m talking 1989) I authored Life’s Simple Pleasures: Healthy Cooking for Sharing and Celebration, a collection of vegetarian recipes arranged by season and divided into six menus dedicated to the simple pleasures of life like family, holidays and events. You can still order copies of this out-of-publication book on Amazon.com here. I laugh about it because you’ll have to spend more for shipping than for the book itself, but it’s there. I loved the collaborative effort of this book between publisher, photographer and food stylist. They made it come alive with beautiful food photography and editing. My job seemed easy, but I got most of the credit. Although it was a long time ago, it set events in motion for me to begin writing for national magazines and cookbooks. You just never know what doors will open when you take a leap into new territories.
It’s the last week of school here in Boise; that means summer time and frozen treat time! I’ve chosen one of my favorite recipes from my cookbook. I’ll share more recipes down the road, for sure. I love this frozen yogurt combination with fresh fruits. It’s worth it to buy an electric ice cream freezer, even a little one so you can make this refreshing treat.
- Tropical Strawberry Frozen Yogurt
- 2 cups fresh strawberries, tops removed and halved
- 2 cups sliced bananas
- 1/4 cup sugar or agave nectar
- 1 (6-ounce) can frozen pineapple juice concentrate, thawed and undiluted
- 1/4 tsp almond extract
- 1/2 cup plain low-fat yogurt
- Combine strawberries, banana, sugar, pineapple juice concentrate and almond extract in a food processor fitted with a metal blade. Cover and process until smooth.
- Transfer to a medium bowl; add yogurt and stir well.
- Pour mixture into a freezer container of a 1-gallon ice cream freezer (hand-turned or electric). Follow manufacturer's instructions to freeze the mixture.