Strawberry Passionfruit Breakfast Parfait Pops!


Summertime breakfast on the go! School’s out, let’s have some fun! ~Amy

Strawberry Passionfruit Breakfast Parfait Pops

1 cup sliced strawberries lightly puréed
2 tbsp sugar or honey

1 cup vanilla yogurt
1/2 cup passionfruit juice

1/4 granola, homemade or purchased

Blend strawberries with sugar or honey. Set aside.

Whisk together yogurt and passionfruit juice together. Set aside.

Pour into layers freeze according to manufacture’s instructions. When frozen, remove from molds and place in individual bags or wrap in wax paper to keep. Or just eat!

Recipe by Amy Richardson

Breakfast Strawberry Pineapple Frozen Yogurt


I have had so much fun coming up with these healthy frozen yogurts, because really, who doesn’t want ice cream for breakfast?!~Amy

Breakfast Strawberry Pineapple Frozen Yogurt

2 cups pineapple juice
1 1/2 cups vanilla yogurt
1 cup sliced strawberries
2-3 Tbsp sugar or honey
1/4 tsp vanilla
Juice of 1/2 small lime

Granola
Fresh strawberries

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Breakfast Raspberry Guava Frozen Yogurt


I had no idea how much I love the flavor of guava untilI went to Hawaii. Paired with the fresh taste of raspberries and a hint of lime it is paradise! ~Amy

Breakfast Raspberry Guava Frozen Yogurt

1 cup raspberries, fresh or frozen and thawed
2 cups guava juice
1 1/2 cups vanilla yogurt
2-3 tbsp sugar or honey
1/4 tsp vanilla
Juice 1/2 a lime

Fresh fruit
Granola

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Breakfast Blueberry Tangerine Frozen Yogurt


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Who doesn’t want ice cream for breakfast?!?! This guilt free and healthy recipe will make your morning something to look forward to! ~Amy

Breakfast Blueberry Tangerine Frozen Yogurt

2 cups tangerine or fresh orange juice
1 1/2 cups vanilla yogurt
1 cup frozen blueberries, thawed with juice
2-3 Tbsp sugar or honey
1/4 tsp vanilla
Juice of 1/2 small lime

Granola
Fresh blueberries

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Fresh Banana Coconut Crunch Yogurt Creme Brûlée


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The idea of a breakfast creme brûlée is so much fun, with homemade granola and fresh fruit, the options are endless!~Amy

Fresh Banana Coconut Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced fresh bananas
1 cup Crazy for Coconut Granola Crunch

8-10 tsp raw sugar

In small ramekins, layer sliced bananas, granola, and yogurt. Repeat, ending with yogurt. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Crazy for Coconut Granola Crunch

8 cups old fashioned oats
1 cup shredded coconut

1 cup honey
1/2 cup sweetened cream of coconut,
2 tbsp coconut oil
1 tsp vanilla
1 tsp salt

Large flake Thai Coconut
Macadamia nuts, chopped
Fine shredded coconut

Heat oven to 225 degrees

In a large mixing bowl, stir together oats, coconut.

In a small saucepan, heat honey, cream of coconut, coconut oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir, Thai coconut, macadamia nuts, and fine shredded coconut, into granola and store in a air tight container.

Recipes by Amy Richardson

Morello Cherry and Mascarpone Puff-Tarts


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Morello cherries are delicious! Paired with creamy mascarpone, and a light flaky puff pastry, makes for a delightful twist on the classic pop tart! ~Amy

Morello Cherry and Mascarpone Puff-Tarts

1 cup morello cherries in light syrup
1/4 cup sugar
2 tsp cornstarch
1/4 cup mascarpone
2 sheets puff pastry, thawed
1 egg + 1tbsp water, beaten

Heat oven to 400 degrees
Line 2 baking sheets with parchment

In a small saucepan pan, whisk together sugar and cornstarch. Pour in some of the cherry juice, and whisk until smooth. Add remaining juice and cherries and cook on high until bubbly and thick. Set aside to cool.

On a lightly floured surface, even out pastry sheets cut each sheet into evenly into eight rectangles. Brush all edges with egg wash. Place small even amounts into the center of 8 pastry rectangles and evenly top with cherries. Cover with remaining pastry rectangles, egg wash side down, pressing edges to seal. Brush with egg wash and bake for 15 minutes or until puffy and golden brown.
Cool slightly and frost with icing.

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

In a small food processor, or hand mixer, beat butter until smooth. Add 1 cup sugar, and milk. Beat until smooth and vanilla, beat again. Add remaining sugar and beat until light and fluffy. Add a small amount of additional milk to reach desired consistency.

Recipe by Amy Richardson

Cinnamon and Pear Porridge with Fresh Blackberries, Maple Syrup, and Pistachios


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Perk up your breakfast! A little pear, pistachios, fresh blackberries, and maple syrup will liven up even the most boring breakfast, go on, it’s worth a try!~Amy

Cinnamon and Pear Hot Cereal with Fresh Blackberries, Maple Syrup, and Pistachios

1 1/2 cups pear juice
1 1/2 cups Almond milk
1 cup uncooked Bob’s Red Mill 10 Grain Cereal
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp salt
Pistachios, coarsely chopped
Fresh pear
Fresh blackberries
Maple syrup

In a medium sized saucepan, bring to a boil, pear juice, almond milk, brown sugar, cinnamon, and salt. Stir in cereal, return to a boil. Reduce heat to lowest boiling point, cover and cook for 8 minutes, stirring occasionally. Pour into individual serving bowls. Top with blackberries, pears, pistachios and drizzle with maple syrup.

Makes 4 servings

Recipe by Amy Richardson