I just made these tonight, and just finished one. Excellent. A few comments. One, I used Fage 2% (lower fat varieties do not have enough flavor imho and I no longer use them for most things). Two, I sweetened the berries with honey, as directed. But I sweetened the yogurt w maple syrup I had never roasted berries before, and they were wonderful, prepared as per the recipe. I then mixed the yogurt with lemon juice, and added maple syrup until it was just a tad sweet. I wondered how the two would be together, but it was very good. I didn't use honey because I don't like honey that much and I didn't want it overpowering the flavor. The next time I make it, I very well may stop right at that point, get out some artisanal granola, and serve brunch. Roasted berry greek yogurt granola parfait? Definitement. As it were, I froze them in the Zoku and 10 min later, Voila. I liked it very much. My kids did too, but they are pretty sugar deprived, I am not sure if all kids would.

Well, thank you. I've been waiting for CindyMac to step in here as she's the one who posted the recipe link over on Kswl's Valentine's Day thread. She may be off working in her garden today and hasn't seen this yet. Anyhoo, here's the link to the recipe over on this great recipe website SmittenKitchen.com. The recipe is Lemon-Yogurt Anything Cake. Like I said, I try to use Bob's Red Mill Low Carb Baking Mix instead of white or wheat flour whenever I can. I also use unsweetened applesauce in place of oils when I bake. Works like a charm and between the two, the cake was very moist. I'm definitely making it again, but next time will not use the warm lemon juice-sugar mixture over it after it's baked. Instead, I'm going to try a lemon juice, powdered sugar glaze on top and see how that is. I like to experiment when I cook. Again, thanks to CindyMac for the recipe link. And, through it, I've found this great new recipe website, SmittenKitchen, and many more recipes I now want to try.

sushipup, whatever are you talking about? Did I miss something? I bought one of those Cusiinart ice cream makers some years ago to make frozen yougurt for Hubs. I have never had any success with it for making yogurt and I just quit trying. I have little success for making ice cream other than just, basically, frozen pure sweetened cream. That was a bit too rich for my family. Everything that I have tried has just turned into a frozen block. Since I don't let any thing with milk in it pass my lips, I don't care. Just the thought of even touching sweet milk makes me gag. It has to be cultured dairy and I love cheese. Once in a while, maybe a bit of heavy whipped cream, very rarely. Sorry, just had to add that "topping" of dislike is something that I thought was relevant to the discussion of making ice cream.. Lots of folks love it. I wish you happy eating. I was so disappointed with the results but I have not tried one of the cooked custard recipes. I have heard that the structure of the yogurt gets broken up when it is churned, and, of course the water in it freezes hard. I see all of these recipes of soft creamy ice cream being served up and that has never been my experience. My Cusiinart ice cream maker is one of the few remaining objects in my kitchen that does not get a lot of use. I am. not sure how much longer it will survive the declutter cuts. When I was a kid we had the old fashioned one that you had to turn. Mom always used canned milk in it and I would never even go near it. Have always had a deep intolerance for milk and my family knows it is my Achilles heel and they tease me with it. I watched a history program last evening and learned that one reason that Mongols conquered over the Chinese is that the Mongols had a diet based on the milk of horses. It was said that each Mongol soldier rode one horse and tended another one for its milk. They would make it into a fermented beverage that they could carry with them, and they made curd from it also. The Chinese army, on the other hand, had to use their horses to carry immense amounts of foodstuffs to feed the army and that greatly hampered them. For the Mongol soldier his horses were not only what gave him wings, but also provided his sustenance. The Chinese were mostly lactose intolerant, according to the program. I see that you can buy powdered mare's milk on Amazon. To milk a mare you have to make the mare believe that it is her foal that is nursing. I looked it up because I really wanted to know how do you milk a mare? Mare's milk ice cream, anyone?

My new individual molds came and I made the green bean popsicles a few days ago. They're fab! Green beans are a fruit, after all. I'm the only one eating the popsicles. When I want something frozen, it's usually the freeze I'm looking for, not sugar, so I didn't make any invert sugar or simple syrup. I was just winging it, and didn't measure, but I think I had about a qua of a pound of green beans after cleaning, maybe a pint loose, and I'm guessing about 36 mint leaves on the stem. Into the Vita-Mix. It was clear that after a quick chop I was going to need more liquid just to run the blender before enough was released from the beans. At this point it tasted really good, with the flavors of both the mint and the beans playing well together, and I didn't want to change the proportions. Water sounded wrong and juice sounded too sweet, until I bethought me of a small bottle of unsweetened pomegranate juice lurking in the back of the fridge--it's less sweet than the raw beans. Maybe a third to half a cup of that. Not enough to change the color or flavor, but added a lot of depth of flavor to the minty green beanness, and maybe a hint of an idea of sweetness, mostly from the latent bitterness. When I checked it at the pulpy sludge state it was so delicious I didn't press my luck and go on to liquefy. The only tall space I had to stand up the new molds for freezing was the top shelf of the main freezer right in front of the air vent. That's often the coldest place. I think the fiber and pulpiness kept it from getting to that overhard icy place we were talking about. Even right out of the main freezer it was nicely biteable, or suckable, without being drippy melty. I have since moved them to the warmer, ice cream chiller for space management and so I'd have the tall space available for other popsicles. but haven't had one at the warmer temp. As to the general outcome, it's just as delicious as before it was frozen, with that lovely freeziness added. The bottom of the mold had some minty water separated out. I think it was more than the residual water that might have been left on the ingredients from cleaning, but probably separated out from the pulp. It's pleasant, though without it the pulpy part a bit too pulpy and needed more chewing than a popsicle should. Next time, I'll make it liquidier. There will definitely be a next time. I don't know what mad faerie prompted me to make green bean popsicles, but they're really good!