- 1lb (450g) strawberries
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- Place strawberries in a bowl and toss sugar over them to coat. Allow them to macerate for approx. 30 minutes; when you see juice in the bowl you can move on
- Add the strawberries and lemon juice to a food processor and blend them until pureed
- Pour the mix into popsicle molds (or any other container that would work; shot glasses, for example)
- Freeze them for 4-24 hours (the more the better).
Making this tomorrow, I’ll fill you guys in on the recipe then so stay tuned!
(Click the link above for the article)
This article makes a great point, and it’s not only true for the US; I divide my time between London and Stockholm, and find the exact same problem here. This is why my grocery shopping trips usually take twice or even thrice the amount of time they should, as I carefully read through all the labels (and that is also why others hate shopping with me).
If you’ve ever looked at the ingredients listing of store-bought dips/dressings, you’ll know there are plenty of things in there that you probably don’t wanna put in your system. This dip is great for vegetables, sweet potato fries and for anything else you’d like a chilled yummy sauce with.
This recipe yields 2 servings.
- 2 tbsp light mayonnaise
- 2 tbsp fat free plain Greek yogurt*
- 2 tbsp fresh chopped scallion or spring onion
- salt and fresh pepper
Combine all the ingredients and season with salt and pepper to taste.
*If you don’t have greek yoghurt, you can always strain regular plain yoghurt;
1. Place a disposable coffee filter/cheese cloth/a clean white kitchen towel over a container so that there is space beneath for the liquid that will come out
2. Pour the yoghurt in your chosen filter (use a bit more than 2 tbsp as you’ll be losing liquid)
3. Leave it for at least an hour and the half, approx. 2-3 hours best though.
4. Voila, now you have a thick creamy greek-yoghurt-like yohurt.