We made these popsicles last summer and loved them. But popsicles are often messier than I’d prefer at the dinner table (especially with a few snail-pace eaters over here, AHEM, N), so I thought I’d whirl it into a frozen … Read More
[Whoo boy, first toddler eating and now toddler screen time? Since when did I become such a not-afraid-of-controversy blogger? (I didn’t; I’m still deathly afraid. This just happens to be important to me.)]A couple of months ago, Janssen posted about … Read More
Blouse/Necklace: Forever 21 (here and here); Skirt: Banana Republic (old); Shoes: Steve Madden (old); Belt: Target (came with another skirt) I’ve been a total bookworm for as long as I remember. My mom has vivid memories of spending … Read More
I’m generally a strictly hot-soup-belongs-in-the-wintertime sort of person (although chilled soups, such as peach and strawberry and cucumber are planted firmly in my mind’s summer, but one could say that’s more dessert than meal) (will I ever create parentheticals shorter … Read More
Tuesday was National Cheesecake Day! And I’m not one to let a holiday go un-celebrated, that’s just not right. So I took one for the team and made a dessert. And it was good. Very good. Blueberry Cheesecake … Read More
Growing up, any extended family gathering revolved around food. A long and late breakfast was followed by a multi-coursed lunch, and shortly after was a big dinner, either cooked at home or eaten out. Indians take food seriously, and I … Read More
I kind of have a thing for perfectly ripe tomatoes. As we’ve tried to eat more seasonally the last few years, I generally try to refrain from purchasing them during off months. This also means that I purchased no fewer … Read More
My family is from South India, and North and South Indian foods are surprisingly different. So much so that those from different sides of the country have a bit of a chip on their respective shoulders about which cuisine is … Read More
I often commented while I was nursing Nat that I felt it was easier dressing a pregnant belly than it was to dress while breastfeeding. You need easy access but still good coverage, some layers but not too many, nothing … Read More
I think people sometimes think I’m kidding when I tell them it’s one of Dan’s life goals to have a deep freezer, mostly for the purpose of ice cream storage. They would be wrong.Somehow, it just seems right and good … Read More
Today’s thoughts are c/o the originality gallery and mostly are that summer weekends are the best. Blueberry picking, a little friend’s baptism, practicing a violin duet for church, going to church, watching Sister Act, grilled pizza, finishing a fantastic book, … Read More
Remember how this weeknight vegetarian series was, in large part, motivation for me to plan meals ahead of time? Well, I am nothing if not very on top of all the things, and thus waited until 45 minutes before guests … Read More
We made these popsicles last summer and loved them. But popsicles are often messier than I’d prefer at the dinner table (especially with a few snail-pace eaters over here, AHEM, N), so I thought I’d whirl it into a frozen yogurt. We also have an entirely unreasonable number of peaches on hand because it is impossible for me to exercise any modicum of restraint at farm stands. So I threw those in along with some coconut cream and cream cheese and the result, it was not terrible. Not terrible at all.
4 large, ripe peaches, seeded and diced (I didn’t remove the skins, but you can if you want)
2 T lemon juice
2/3 cup sugar
6 oz cream cheese
6 oz coconut cream
12 ounces plain yogurt (I used full-fat)
2 teaspoons vanilla extract
Extra sugar, if needed, for adjusting sweetness to your preference
1. In a saucepan, combine the peaches, lemon juice, and sugar. Cook over medium heat, stirring occasionally, for
about 5 – 10 minutes, or until peaches are soft and the juices are
bubbling.
2. Stick in the immersion blender (or pour into a blender) and puree until very smooth. Add the cream cheese, coconut cream, yogurt, and vanilla extract. Again, puree until smooth. Taste and add extra sugar, if needed, to adjust sweetness.
3. Chill mixture in an ice bath in the fridge until cool. Pour the mixture into ice cream maker and churn/freeze according to manufacturer’s instructions. Freeze until mostly solid and serve.
