Handfuls of Sunshine Smoothies

Printable Recipe

Prep time: 5 minutes
Makes 2 cups

Ingredients
½ cup (or one small handful) frozen blueberries (picked them myself last August)
½ cup (or one small handful) frozen mango chunks
½ cup non-fat plain yoghurt (I used thick Greek style)
1 tsp honey
Orange mango juice (or whatever your favorite “wake up” juice is) to cover the rest of the ingredients. The amount depends on how thick or thin you like your smoothie.

Directions:
1. In a blender combine everything and give it a whir. Pulse until the mango has been crushed.

2. Check for consistency. If it’s too thick, add a bit more juice or some milk. If it’s too thin add some yoghurt or more fruit. Taste – it might need more honey.

Blueberry Banana Smoothie

Adapted from Healthy Starts Here

Printable Recipe

Prep time: 5 minutes
Makes 4 cups

Ingredients
2 cups frozen blueberries (picked them myself last August)
1 cup ice cubes
½ cup milk (I use 1%)
1 very ripe banana, cut into chunks
½ cup non-fat plain yoghurt (I used thick Greek style)
2-3 tbsp honey
Juice & zest of 1 large lemon

Directions:
1. In a blender combine everything but the ice cubes and give it a whir. Once combined, add the ice cubes and whirl until the ice is pulverized.

2. Check for consistency. If it’s too thick, add a bit more milk. If it’s too thin add some yoghurt or more fruit. Taste – it might need more honey.

Frozen Fruit Crisp

Frozen Fruit Crisp
Inspired by Chef Michael Smith

Serves 4
Prep time: 5 minutes
Baking time: 45-60 minutes

Ingredients:
Filling:
4 cups frozen fruit (they have so many delicious mixes these days, so whatever you prefer. The photo is a combo of Caribbean Fruit mix and some wild blueberries)
¼ cup all purpose flour
¼ cup sugar
2 tbsp lemon juice
Topping:
¾ cup brown sugar, packed
¾ cup all purpose flour
½ cup butter, chilled (and I used Chef Michael’s trick of grating using the coarse grater side of my box grater – super easy, super easy clean up too!)

Directions:
1. Preheat the oven to 375°F/180°C

2. Toss everything for the filling together in a mixing bowl, scoop into an oven-proof dish. (The secret is to fill the dish just to the brim, so choose your dish appropriately) and then place on a rimmed baking sheet lined with aluminum foil (easy cleanup).

3. In a separate bowl combine the topping ingredients and blend with a fork. Pour over the filling, spreading so that no fruit is exposed.

4. Roast for 45 minutes, or until the top is golden and there is some bubbling below.

Now there’s never an excuse for no dessert.

Grate some chocolate over the top and it’s even FANCY!!!