Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

There’s a joke here in the Pacific Northwest that summer doesn’t start until after the Fourth of July. Usually that’s true, weather wise, but this year we’ve had some surprisingly sunny days in May and June.

I’ll take it.

Today I’m sharing one of my favorite parts of summer and the Fourth of July: Food in red, white, and blue. I mean, it’s important to eat patriotically, am I right?

It’s our civic duty.

Here, we’ve got a super simple red, white, and blue situation. It hardly warrants a recipe, but sometimes the simplest ideas resonate the most, so here we are.

For these granola parfaits, we’ve got strawberries, blueberries, vanilla yogurt (vegan if you prefer), and granola.

And then a few star-shaped strawberries for topping, because America!

I love that this parfait makes for a super easy, fruit-packed, satisfying breakfast. I’m actually thinking I’m going to want to do this patriotic thing all year long.

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Granola Parfait

So easy, it doesn't really need a recipe, but here it is! Strawberries, blueberries, granola, and yogurt (vegan if you prefer), layered up and decorated with star-shaped strawberries. I'm seeing fireworks!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 parfait

Author Kare

Ingredients

• 3/4 cup chopped strawberries about 6 medium strawberries
• 1/3 cup fresh blueberries
• 1 5-ounce container vanilla yogurt (or vegan yogurt)
• 1/3 cup of your favorite granola

Optional garnish:

• The sides of a large strawberries sliced off and cut with a tiny star-shaped cookie cutter
• 4-5 extra blueberries

Equipment:

• 1 12-ounce glass or mason jar (I love these quilted mason jars for parfaits [affiliate link])

Instructions

• Add half the granola to your cup or jar, then half the strawberries and blueberries. Spoon half the yogurt over the top. Layer again with granola, then berries, then remaining yogurt. Top with star-shaped strawberries and blueberries if desired. Serve with a long spoon.

The post Simple Granola Parfait with Yogurt & Berries appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Summer Fruit Salad
• Tip for Success
• More Fruit Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Not much of an exciting story, here! Basically, I’ve always loved making fruit salads with creamy yogurt-based dressings, and I thought few summery fruits tossed in a light, citrusy dressing would be perfect for the season … and for some reason, I’d been into poppyseeds lately – especially the lemon poppyseed combo.

So I stirred some lemon zest, lemon juice, and poppyseeds along with a vanilla yogurt … just as I suspected! YUM.

Then, I tossed in a bunch of fresh fruit, and yep. So good.

The end of an ultra-exciting story about how I developed this summer fruit salad.

(Seriously, though, you need to try this).

Ingredients

For the summer fruit salad:

• Pineapple – I like to use fresh pineapple, but canned will work in a pinch instead.
• Honeydew melon – I love juicy honeydew in this salad, and the pale green is so pretty.
• Red grapes – Seedless please! Green will work, too.
• Nectarines – Juicy nectarines scream “summer!” Peeled peaches will work too.
• Plums – The summery stone fruit is juicy and perfect in this summer fruit salad.
• Blueberries – I love the color and sweet burst of flavor that blueberries add.

For the creamy lemon poppyseed dressing:

• Vanilla yogurt – Your favorite dairy or non-dairy vanilla yogurt.
• Lemon juice & zest – Zest your lemon with a microplane grater, then cut it in half and juice it. Done!
• Poppyseeds

Adaptations/Variations

Honestly, while I adore the combo listed above, you can add whatever summer fruits you like to this one! Swap in blackberries, cantaloupe, green grapes, peaches … sky’s the limit.

For the dressing, make it dairy-free & vegan by simply swapping in a dairy-free yogurt.

How to Make Summer Fruit Salad

First, mix up the dressing by whisking together the yogurt, lemon zest, lemon juice, and poppyseeds.

Lemon poppyseed fruit salad dressing being mixed up with a whisk.

Add all your fruit to a big bowl and drizzle the dressing over the top. Toss and enjoy!

Tip for Success

• Keep the dressing and fruit separate until right before serving. This helps keep the fruit crisp and fresh.

More Fruit Recipes

• Fall Fruit Salad
• Overnight Berry Baked Oatmeal
• Strawberry Chia Jam
• Strawberry Salsa
• Berry Yogurt Parfaits
• Raspberry Lemonade Smoothie

Print

Summer Fruit Salad

Super fresh and easy! Juicy summer fruits tossed in a zingy, lemony yogurt dressing.

Course Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 142kcal

Author Kare

Ingredients

Dressing:

• 2/3 cup vanilla yogurt about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon poppyseeds

Fruit Salad:

• 1 1/2 cups pineapple cubed
• 1 cup honeydew melon cubed
• 1/2 cup red grapes halved
• 2 ripe nectarines pitted and cubed
• 1 black or red plum pitted and cubed
• 1/3 cup blueberries

Garnishes:

• Thinly sliced lemon
• Fresh mint

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 433mg | Fiber: 3g | Sugar: 27g | Vitamin A: 387IU | Vitamin C: 47mg | Calcium: 98mg | Iron: 1mg

The post Summer Fruit Salad appeared first on Kitchen Treaty.

So here’s an idea. It’s so simple, easy, and really kind of obvious that I’m sure I’m not the first to think of it. But I’ll just keep deluding myself for awhile that I’m the first brilliant blogger to dream up the idea.

Pick up a 4-ounce, kid-sized yogurt like Yo-Baby from Stonyfield Organic or L’il Yami. Make sure it’s a delicious flavor – I’m partial to peach and strawberry, and I like the whole milk versions best.

Now grab a chopstick. Stab the chopstick through the foil lid, right into the yogurt, all the way to the bottom.

Now freeze for a couple of hours until solid. Remove it from the freezer, run a little water over the container, and gently pull the container off.

By Georgina, you’ve done it! Frozen Yogurt Pops!

These are the perfect healthy, warm-weather treat for kids. They taste like they should be a naughty dessert, but, of course, they’re really good for you. I say they’re ideal for the little ones, but they’re pretty great for adults, too. I mean, my child is all of three months of age, a little young to partake of after-school snacks. So I ate hers for her. I’m selfless like that.

Here’s the “recipe,” and a photo collage to Pin if you want to bookmark this for later – just click the Pin It button at the top of the post and select the image. (Are we following one another, by the way? Follow me and be sure to let me know so I can follow you!)

Originally shared on my old blog, The Hazel Bloom, on March 30, 2012

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The post The Simplest Frozen Yogurt Pops Ever appeared first on Kitchen Treaty.

As far as I’m concerned, breakfast for dinner is a completely legit way to close the day. It’s fast, it’s easy, and it’s pretty hearty and satisfying too. Around here, we like to take it to the next level by changing into our pajamas for the night. We strive for authenticity!

Thanks to foods like eggs, oatmeal, nuts, yogurt, avocados, and fresh produce, vegetarian breakfast-for-dinner recipes are plentiful. So plentiful, in fact, that I’ve rounded up 40 of them right here!

Table of Contents

• Oatmeal Breakfast for Dinner Ideas
• Egg Breakfast for Dinner Ideas
• Pancakes, Waffles, & More
• Cheesy Breakfast for Dinner Ideas
• Vegan Breakfast for Dinner Ideas
• More Breakfast for Dinner Ideas

Oatmeal Breakfast for Dinner Ideas

A bowl of oatmeal might sound like a strange dinner, but these hearty numbers might just convince you otherwise.

• Pan-Seared Oatmeal Wedges with Warm Plum Sauce – Ricki Heller
• Crock Pot Overnight Pumpkin Pecan Steel Cut Oatmeal
• Savory Oatmeal with a Basted Egg Recipe – Epicurious
• Carrot Cake Steel Cut Oatmeal
• Pumpkin Pie Baked Oatmeal

Egg Breakfast for Dinner Ideas

Incredible, edible … I sound like a commercial, don’t I? Versatile, protein-packed eggs are the quintessential breakfast food, and for good reason. Here are dozens of ways to enjoy them for dinner.

• Idaho Sunrise: Baked Egg in a Baked Potato – Like Mother Like Daughter
• Avocado Toast Eggs Benedict
• Shakshuka – Israel’s Favorite Breakfast (Eggs cooked in veggies) – Masala Herb
• Crustless Brie, Vegetable, & Egg Bake – Recipe Girl
• Savory Cheesy Kale Tart with Chiles – Shockingly Delicious

• Bagel Quiche – Recipe Girl
• Mexican Breakfast Bowl – Everyday Maven
• Poached Egg and Avocado on Sourdough with Jarlsberg Cheese – Home Cooking Memories
• Individual Spinach Frittatas – Alida’s Kitchen
• Easy Vegetable Frittata – Alida’s Kitchen
• Avocado Manchego Cheese Omelette – Recipe Girl
• Multifaceted Chickpea “Quizza” – Ricki Heller
• Salsa Egg Tacos – Cupcakes and Kale Chips
• Huevos Rancheros – Simply Recipes
• Grab & Go Bagel Breakfast Sandwiches

• Moroccan Eggs – 24 Carrot Life
• Greek Yogurt Scrambled Eggs with Fresh Dill & Feta
• Lemony Eggs in a Spinach-Chickpea Nest
• Black Bean, Mushroom, & Avocado Breakfast Scramble

• Mushroom Swiss Breakfast Strata
• Mini Margherita Quinoa Frittatas
• Chiles Rellenos Breakfast Strata
• Leftover Crudite Frittata

Pancakes, Waffles, & More

Breakfast for dinner be on the sweet side on the rare occasion, yes? These sweet – yet still hearty – options make for a splurge-worthy feast.

• Hazelnut-Pistachio Granola with Dried Cherries & Candied Ginger (served with milk or yogurt)
• Yogurt & Granola Breakfast Parfaits (Three Ways) – Completely Delicious
• Overnight French Toast Casserole – Julie’s Eats & Treats

• Light & Fluffy Buttermilk Pancakes – Chocolate, Chocolate, and More
• Carrot Cake Pancakes – Alida’s Kitchen
• Gingerbread Waffles – The Kitchen Is My Playground
• Lemon Cream Cheese Gluten-Free Crepes with Raspberry Sauce – What Jew Wanna Eat

• Chocolate Chip Chia Pancakes
• Whole Wheat Vanilla Yogurt Pancakes
  

Cheesy Breakfast for Dinner Ideas

Okay, so there are only two recipes in this category, but they both look so scrumptious, they deserve their own designation. I may never go back to dinner-for-dinner again.

• Smoked Cheddar Grits with Broiled Heirloom Tomatoes – Oh My Veggies
• Cheesy Spinach Quiche – Sally’s Baking Addiction

Vegan Breakfast for Dinner Ideas

No cheese, no eggs – just pure plant-based deliciousness.

• Tofu Scramble with Spinach & Tomato – The Garden Grazer
• Southwestern Tofu Scramble – The Kitchn
• Chocolate Peanut Butter Chia Breakfast Parfaits – Oh My Veggies

More Breakfast for Dinner Ideas

• Did you know there’s a whole book dedicated to Breakfast for Dinner (affiliate link)?! Brilliant.
• Noble Pig shows you how to throw a “Breakfast-for-Dinner” bash, recipes included. Pajama party, anyone?!
• Even more breakfast-for-dinner recipes and ideas from marthastewart.com.

Print

40+ Vegetarian Breakfast for Dinner Ideas

Breakfast for dinner is easy, hearty, fun, and delicious! Here are 40 different ideas for meatless breakfast for dinner. Good evening, sunshine!

Author Kare

Ingredients

• Pan-Seared Oatmeal Wedges
• Crock Pot Pumpkin Pecan Steel Cut Oats
• Shakshuka
• Crustless Brie, Vegetable, and Egg Bake
• Yogurt & Granola Breakfast Parfaits
• Carrot Cake Pancakes
• Cheesy Spinach Quiche
• Southwestern Tofu Scramble

Instructions

• Pick a vegetarian breakfast-for-dinner recipe to try.
• Enjoy, and come back to find another for next time!

The post 40 Vegetarian Breakfast for Dinner Ideas appeared first on Kitchen Treaty.

Um, it worked. Basically, our child now needs to be weaned from chocolate chips. “What do you want for breakfast?” I ask. “Chocolate!” she says. Note: I will not feed my child straight-up chocolate for breakfast. However. I will feed her chocolate chips in things, because we slid a long time ago down that slope, and I’ll be honest: I’m not exactly sure how to climb back up to the top.

So I wave to you from the bottom of this hole I’ve dug, where I have created an alternative to your standard chocolate chip pancakes – a healthier version in disguise. The kid sees something to dip into maple syrup; I see whole wheat flour and yogurt. She sees chocolate; I see nutrient-packed chia seeds.

If you’re craving chocolate chip pancakes but don’t want the carb-and-sugar crash a hour later, consider these Chocolate Chip Chia Pancakes.

We find them to be super-hearty and satisfying, yet plenty chocolaty – but not so chocolaty that a post-breakfast stomachache is inevitable. Mini chocolate chips – only 1/3 cup in the entire batch – lend just enough chocolate to each bite to make these pancakes special but not sickly sweet. I love how the chia seeds help thicken up the batter a bit, too, making the pancakes a tad fluffier. The seeds just sort of blend into the pancakes – they’re not overt at all. They’re just a hidden nutritious part of the sweet deal.

Sneaking nutrients into my toddler’s diet, Trojan horse style. Yeah, it’s not ideal, and if we were to have any more kids, I’d know better.

But it also resulted in these delicious pancakes. So there is that.

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Chocolate Chip Chia Pancakes

Chia seeds, whole wheat flour, and yogurt healthify your typical chocolate chip pancakes. They’re tender, slightly sweet, and just plain irresistible. Kid-tested, parent approved. (Okay, we like to “test” them a lot, too).

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 pancakes

Calories 137kcal

Author Kare

Ingredients

• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1 egg
• 1 cup milk*
• 1/2 cup plain yogurt*
• 3 tablespoons unsalted butter or coconut oil melted and cooled slightly
• 1 tablespoon pure maple syrup or granulated sugar
• 2 teaspoons pure vanilla extract
• 1/3 cup mini chocolate chips
• Butter maple syrup,and or fruit (strawberries are excellent!) for topping
•  

Instructions

• To a large bowl, add flour, baking powder, baking soda, salt, and chia seeds. Mix together with a whisk.
• To a medium bowl, add the egg. Beat with a whisk. Add the milk, yogurt, butter, maple syrup, and vanilla. Whisk together.
• Add wet ingredients to dry ingredients and whisk together just until blended. Stir in the chocolate chips.
• Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 – 2 more minutes.
• Serve with butter, maple syrup, and/or fruit if desired.

Notes

*Dairy-free option

Use coconut oil instead of butter and replace the dairy milk and yogurt with a non-dairy buttermilk. To make, stir together 1 1/2 cups almond milk and 1 tablespoon vinegar and let sit for about 5 minutes, then add instead of milk and yogurt as directed.

Freezer tips

These pancakes are so great for freezing. I make a double batch and just pile them in a zippered freezer bag, then pull a couple out at a time when breakfast time gets crazy. I let them thaw at room temperature or, if I’m really in a hurry, I just pop them in the toaster. Because super busy mornings need chocolate and chia seeds, darnit!

Nutrition

Serving: 2pancakes | Calories: 137kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 257mg | Potassium: 111mg | Fiber: 3g | Sugar: 6g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1mg

The post Chocolate Chip Chia Pancakes (a Healthier Chocolate Chip Pancake!) appeared first on Kitchen Treaty.

When I decided to start packing more protein into my recipes, naturally, smoothies were one of the first things to come to mind. I mean, I’m already on a smoothie kick. So: smoothie kick, meet protein kick. And then hello, Peanut Butter Protein Power Smoothie.

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The post Peanut Butter Protein Power Smoothie appeared first on Kitchen Treaty.

It’s also made with – you guessed it – olive oil. Which may seem like a strange ingredient in a cake, but stick with me here. It’s worth it.

(Incidentally, olive oil cakes aren’t necessarily an uncommon thing. And thank goodness for that.)

I originally wanted to make a lemon yogurt cake to use up some of the homemade yogurt that I made thanks to Julia’s fabulous new book. And then I started eyeing the pretty orange-hued meyer lemons gracing my fruit bowl. And then, in the midst of mixing together the ingredients, I decided, thanks to my new perspective, to use olive oil instead of vegetable oil. I didn’t even use light olive oil – I went with the strongest-flavored choice, extra virgin olive oil. Livin’ on the edge, that’s how I roll.

For extra lemon goodness, after the cake comes out of the oven, you drizzle a tart lemon syrup on the still-warm cake so that it soaks in and gets even more lusciously lemony. And with that, I have officially used the word “lemon” three times in a sentence – and I wasn’t even talking about Hart of Dixie!

The combination of the syrup, yogurt (two full cups of it!) and olive oil give this cake an incredible big crumb and luxe, super-moist texture. And, yes, you can taste the olive oil if you go with extra virgin – I love it and think it’s a fine fruity-tasting companion for the sweet-but-tart meyer lemon, but if you’re not sure, try it with a lighter olive oil. You don’t taste as much of that green-y olive oil flavor that way. Either way – good stuff.

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Meyer Lemon Olive Oil Loaf

Yogurt and olive oil join forces to give this loaf its luxe, super-moist texture; fresh Meyer lemons give it that unbeatable tart-sweet flavor. Recipe makes one loaf.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 slices

Calories 420kcal

Author Kare

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups plain low-fat yogurt
• 1 1/3 cups granulated sugar divided
• 3 eggs
• 1 tablespoon grated meyer lemon zest from 2-3 meyer lemons
• 1 teaspoon pure vanilla extract
• 1/2 cup olive oil I like the taste that extra virgin gives the cake; if you’d like a milder taste, consider a lighter olive oil

For the syrup:

• 1/2 cup freshly squeezed meyer lemon juice from about 4-5 meyer lemons, but it can really depend on how juicy they are
• 1/3 cup granulated sugar

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed meyer lemon juice

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Oil a large loaf pan – approximately 8 inches by 4 inches by 4 inches.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir with a whisk until incorporated, and then fold in the oil. Stir until well-incorporated.
• Pour into the baking pan and cook for 50 minutes or until golden brown and a cake tester or toothpick inserted into the middle comes out clean.
• Remove from oven and let cool for 10 minutes.
• While the cake is cooling, make the syrup. Place the 1/2 cup Meyer lemon juice and 1/3 cup sugar into a small saucepan over medium heat. Heat, stirring occasionally, until sugar dissolves. Set aside.
• Set a wire cooling rack over paper towels or into a baking sheet to catch drips. Carefully loosen the sides of the cake and flip the pan upside down over the wire rack to remove the loaf. Carefully flip the loaf so that it is sitting right side up on the wire rack.
• Now, while the cake is warm, spoon the syrup over the cake, allowing it to soak in. Let cool for one hour.
• Make the glaze. Place the confectioner’s sugar and lemon juice in a small bowl and stir with a fork until combined. Spoon over the top of the cake. Let sit for several minutes until mostly hardened.
• Slice and serve. Cake keeps in an airtight container or zipper bag at room temperature for 3 – 4 days. To freeze, wrap tightly with plastic wrap and transfer to freezer. Allow to thaw for a couple of hours at room temperature before serving.

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 68g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 282mg | Potassium: 63mg | Fiber: 1g | Sugar: 47g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg

The post Meyer Lemon Olive Oil Loaf appeared first on Kitchen Treaty.

And so fiddling brings us to today’s recipe, Whole Wheat Vanilla Yogurt Pancakes. Let me first say: I LOVE THESE VANILLA PANCAKES! I know that’s not terribly profound or descriptive, but darn it, I do.

I love that they’re made with all whole wheat flour, but you really can’t tell. Certainly, my toddler doesn’t know the difference. I love that they’re moist but not heavy – they’re puffy and boast those wonderful little bubble pockets that catch the maple syrup in all the right places. I love that you can really taste the vanilla.

I love how, with this recipe, I discovered that drizzling yogurt over pancakes instead of slathering them in butter could result in pancake nirvana. I might need to do this forevermore.

I love that you can take any leftover pancakes and freeze them for future breakfasts. Or lunches. Or dinners. Or snacks.

Love. These. Pancakes. If you try them, I hope you do too.

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Whole Wheat Vanilla Yogurt Pancakes

With vanilla yogurt AND vanilla extract, these fluffy pancakes are all about the vanilla. A little breakfast bonus: they're also made with 100% whole wheat flour. Yay!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 cup buttermilk or 1 tablespoon vinegar plus enough milk to make one cup total
• 3/4 cup lowfat vanilla yogurt plus more for topping
• 1 tablespoon vanilla extract
• 2 eggs
• 3 tablespoons unsalted butter melted
• 2 cups whole wheat flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Pure maple syrup or berries for topping if desired.

Instructions

• Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
• Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry and stir just until blended.
• Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They’re ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
• Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.

The post Whole Wheat Vanilla Yogurt Pancakes appeared first on Kitchen Treaty.

But. But! Our new house? A dozen, maybe more, mature raspberry plants line one of the fences in the backyard. 20 feet, maybe more, of pure happy raspberry bliss. So, you know what? I’m good with this trade. And there will be plenty of room for blueberry bushes, too. Lots of them.

And then I will make Blueberry Oatmeal Smoothies all summer long. (And raspberry ones too!)

This is my first foray into oatmeal smoothies, and I’ve gotta say, I am kind of smitten. With school year activities about to begin, great, super-quick, grab-and-go breakfasts are totally perfect. At least, for me … I’m still working on getting my toddler to come around to smoothies. The last time I tried to give her a smoothie, she looked at me with pieces of bacon clutched in both hands, looked at the smoothie, dipped a piece of bacon into the smoothie, then declared it all “garbage.”

I promise, though, she’s wrong. This smoothie is quite the opposite of garbage.

The fiber from the berries and oatmeal, the protein from the milk and yogurt, the pure awesomeness that is frozen bananas – all combine to make the perfect filling, satisfying, grab-and-go breakfast. And it takes, oh, maybe 5 minutes to make. Total win. Totally not garbage, Toddler!

Oh, and plus, it’s a really pretty color. So it’s nice to look at, too.

With the oatmeal, the texture of this smoothie isn’t perfectly smooth – I like that, though. It makes it seem more hearty. If you’re unsure, try soaking the oats with the milk overnight first. That should soften your oats right up and give you the smooth smoothie you desire.

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