Kimber's Korner: Double-Berry Ice Pops

I looooove sweet treats! When my mommy was looking through her cooking magazine (EveryDay with Rachael Ray) the other day, I was so excited to see pages full of fruity frozen treats! I told her we just had to make some and share with you guys here at Kimber's Korner. As usual, we put our little "Cookin' Lean" spin on the recipe and came up with something special. Here we are whippin' up a batch of Double-Berry Ice Pops!





DOUBLE-BERRY POPS
Makes 4

INGREDIENTS

1 cup sliced strawberries
1/2 cup fresh blueberries
1 cup FAT FREE Greek yogurt
2 tablespoons honey or agave nectar
1/4 cup water

DIRECTIONS

Place fruit, yogurt, honey and water in a blender or food processor. Blend until smooth. Pour equally into popsicle molds. Place in freezer for at least 5 hours. Enjoy!

**Note: When they are ready, allow to thaw for a couple minutes before removing from the mold. Otherwise, you might end up losing a stick like we did. : (

RESULTS

These were super yummy! Mommy said that are really good for me because they don't contain any added sugar or artificial coloring like most frozen pops from the store. She also said the yogurt has this stuff called protein, which is great for building muscles and making me a strong little girl. Now that is what I call "COOL"!

Thanks for stoppin' by Kimber's Korner! Try making these at home. If you test out any other flavors, come back and tell us all about it!
~KIMBER

Recipe inspired by the "Cool!" article found in the June/July 2011 issue of EveryDay with Rachael Ray Magazine.

Livin' Lean Topic Tuesday: Sweet Chic

I know I am not alone by saying that fashion and food are at the top of my "Things I Love" list. My weekly trips to the LOFT where I find a great deal are just as exciting to me as testing out a new recipe (and having it work out). I am a woman that loves her food and loves her clothes.

One thing I have learned about my wardrobe is that simple items like a black dress or a scoop tee can go a long way with accessories. Take the same dress and wear it three different ways just by changing up the shoes, adding the always wonderful jean jacket or using the power of fashion jewelry. It is amazing how one can stretch her clothing potential by starting with basic fashion staples and adding flare with accessories. With time and money restraints, it is the only way to get the most out of what's in my closet. Well guess what?!!? Author and confectioner Rachael Schifter Thebault has applied this same concept to desserts!

In her new book Sweet Chic: Stylish Treats to Dress Up Any Occasion, author Rachel Schifter Thebault developed a time-saving baking philosophy that is simple and comparable to the advice of many fashion experts: Use a few staples as the foundation for your wardrobe and change “accessories” to dress it up or down.  A former investment banker turned owner and head confectioner of the chic Manhattan bakery Tribeca Treats,  Thebault caters to the trendsetting host--celebrities from Cameron Diaz to Paris Hilton to Zac Posen.

If desserts were on the runway what would they be?


*The little black dress: a luscious devil’s food cake -- easily dressed up or down.


*The crisp oxford shirt: cut-out vanilla cookies -- clean and classic.


*The statement necklace: a bold and memorable banana cake -sure to elicit oohs & ahhs.

Combining a confectioner's expertise with fashion sense, she shares a scrumptious cache of popular dessert recipes that can be accessorized to fit any occasion.



What's more, transforming a basic dessert into a masterpiece brimming with personality and flair can be easy, quick, and fun. In the same way you'd plan an outfit, Sweet Chic pieces together a Devil's Food Cake -- the little black dress of delights -- with such irresistible accessories as Caramel Buttercream (think knee-high boots) for ultimate decadence, turns Vanilla Cookies (the crisp oxford shirt) into Strawberry “Shortcakes” ideal for casual or dressy occasions, and blends brownies (the cashmere sweater of confectionery) with a swirl of mint for a showstopping number.

Gorgeous and appetizing color photos throughout reveal how a change of icing here and a substitute topping there can take a simple dessert from Sunday brunch to a date-night treat. Mix and match more than seventy recipes for cookies, cakes, and confections, including Peanut Butter and Chocolate Thumbprint Cookies, Brownie Sundae Parfait, Mini S'mores Cupcakes, Wasabi-Black Sesame Truffles, and so much more.

This is the perfect little book for anyone who loves fashion or sweets. Even if you aren't an expert, Rachael will sure help you to bake and talk fashion like one. Just the look of this book alone is a fashion statement; one that would add a great pop to your kitchen!

To learn more about Thebault and Sweet Chic: Stylish Treats to Dress Up Any Occasion, please visit http://www.rachaelthebault.com/ . Be sure to keep up with her on TWITTER and FACEBOOK too!


Have a sweet Tuesday!

Cooking Light with Rachael Ray: Feta-Watermelon Quinoa

This recipe makeover comes right outta the pages of EveryDay with Rachael Ray Magazine (June/July 2011 issue). The original recipe is a Feta-Watermelon Tabbouleh side. However, I didn't have any bulgur wheat on hand. So, with a little improvisation, I subbed the healthy and delicious quinoa for the bulgur wheat and PRESTO!... I had a healthy and light side dish that didn't require another run to the grocery store.

FETA-WATERMELON QUINOA
Serves 6

INGREDIENTS

• 1 cup quinoa, uncooked
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• salt and pepper
• 1/4 cup extra virgin olive oil
• 1-1/2 cup flat leaf parsley, finely chopped
• 8 ounces fresh peeled watermelon, chopped into 1/2" cubes
• 4 ounces REDUCED-FAT crumbled feta cheese
• 1 medium cucumber, cut into 1/2" cubes
• 1/2 cup red onion, finely chopped
• 1/3 cup fresh dill,chopped

DIRECTIONS

Cook quinoa according to package directions. Place the cooked quinoa in a large bowl.

In a small bowl, combine vinegar and lemon juice. Season with a pinch of salt and pepper. Whisk in the 1/4 cup of extra-virgin olive oil. Toss the dressing with the quinoa in the large bowl.

Add the watermelon, feta, cucumber, red onion and dill. Toss to combine. Season with additional salt and pepper....if needed. But just remember to go easy on the salt! (wink-wink).

RESULTS

Just look at it! It's beautiful! The colors are gorgeous and flavors just scream summertime. It is the perfect light side for those summer cookouts. A MUST-TRY!

This was already a pretty healthy side, so to lighten it up a little more, I only changed a few things. First, I reduced the amount of olive oil by 3 tablespoons. I also cut down on the amount of feta and switched to a reduced-fat variety. Quinoa was just a change of convenience. Either way, you are going to get tons of nutrition with the bulgur wheat or quinoa.

The nutritional breakdown...

NUTRITION FACTS (per serving):

BEFORE: 342.8 calories;  22.83g fat;  27.79g carbohydrate;  7.96g protein;  4.55g fiber

AFTER: 234.67 calories;  12.49g fat;  26.3g carbohydrate;  6.71g protein;  2.55g fiber

SAVES: 108.13 calories;  10.34g fat;  1.49g carbohydrate

From a nutritional standpoint, if you have the option of bulgur wheat or quinoa, go with the bulgur. Although they are close in calories, protein and carbohydrates; using bulgur will cut the overall fat content of this recipe by 9.2 grams of fat. Bulgur wheat also has more fiber. And as we discussed on Tuesday...WE LOVE FIBER. Using bulgur will increase the overall recipe fiber content by 10 grams! So to put it simply, use bulgur if you have it. However, if you or someone in your family is GLUTEN FREE, go with the quinoa.

*PRINT~FRIENDLY*

Enjoy!