Yummy Recipes Using Frozen Fruit!

We all know that fresh is always the best...we New Englander's also know that the cold and snow can sometimes keep us indoors. With a little bit of planning ahead and keeping a stocked fridge and freezer, here are some tasty recipes that are sure to please! Enjoy!
(all photos and recipes found here)

Peach Frozen Yogurt

From EatingWell:  May/June 2010

We like to use chopped frozen peaches, but you can use frozen berries or whatever frozen fruit you have on hand in this ultra-quick frozen yogurt that is made without an ice cream maker.

4 servings, 3/4 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 3 1/2 cups coarsely chopped frozen peaches (about 16 ounces)
• 1/2 cup sugar, preferably superfine (see Note)
• 1/2 cup nonfat plain yogurt
• 1 tablespoon lemon juice

Preparation

1. Combine peaches and sugar in a food processor; pulse until coarsely chopped. Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides once or twice. Serve immediately.

Nutrition

Per serving : 159 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 40 g Carbohydrates; 3 g Protein; 2 g Fiber; 24 mg Sodium; 241 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: Exchanges: 2 1/2 carbohydrates (other)

Tips & Notes

Note: Superfine sugar dissolves instantly, preventing a grainy texture in cold desserts and beverages. It is available in the baking section of most supermarkets, but if you can’t find it, simply process regular granulated sugar in a food processor or a clean coffee grinder until ground very fine.

Chocolate-Raspberry Frozen Yogurt Pops

From EatingWell:  July/August 2009

Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally well.

About 10 (3-ounce) freezer pops | Active Time: 15 minutes | Total Time: 6 1/4 hours

Ingredients

• 2 cups fresh or frozen raspberries
• 2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
• 3-5 tablespoons sugar
• 1/2 cup mini chocolate chips

Preparation

1. Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
2. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Nutrition

Per serving : 87 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 5 g Protein; 2 g Fiber; 18 mg Sodium; 69 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 nonfat milk, 1/2 carbohydrate (other)

Tips & Notes

• Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

• Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

Peach & Blueberry Cobbler

From EatingWell:  July/August 2008

This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet.

10 servings | Active Time: 20 minutes | Total Time: 1 1/4 hours

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons canola oil
• 1 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup reduced-fat milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
• 2 cups (1 pint) fresh or frozen blueberries

Preparation

1. Preheat oven to 350°F.
2. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
3. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
5. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

Nutrition

Per serving : 182 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 11 mg Cholesterol; 26 g Carbohydrates; 3 g Protein; 3 g Fiber; 212 mg Sodium; 140 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 1/2 carbohydrate (other), 1 1/2 fat