yoghourt granola rasberry snack.

Healty Snack!

1/2 cup Granola

2 cups Yoghourt

1/2 cup Rasberry's

Put it in a bowl,
Mix it,
and ENJOY!!

Strawberry Peach Smoothie

This is a healthy small snack that is the easiest thing to make ever! It took me maybe 3-5 minutes to make, but it does only make 1 serving.

INGREDIENTS:

 - handful of strawberries

 - handful of peaches

 - a yogurt cup (any flavour you like) (I used strawberry) 

 - a liquid (you can use milk or water or juice) 

 - you can also add chia seed which is really good for you.

INSTRUCTIONS:

 - mix it all together in a blender, it doesn't matter what goes in first or second.

Chocolate Peanut Butter Chessecake:

Ingredients:

Base:                                 Filling:                                  Topping:

7 oz graham crackers       16 oz cream cheese                 1 cup sour cream             
½ cup salted peanuts        3 large eggs                             1 cup chocolate chips                            
½ cup chocolate chips     3 large eggs yolk                      2tbs brown sugar                                             
½ cup chocolate chips     1 cup superfine sugar                                                           
                                        ½ cup sour cream
                                        1 cup creamy peanut butter                                                         

Method:

1. Preheat the oven to 170°C/gas mark 3/325°F.
2. Then process the biscuits, peanuts, bittersweet chocolate chips and butter for the base in a food processor.
3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
4. Put in the fridge while you make the filling.
5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
7. Take the cheesecake out of the oven while you make the topping.
8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
10. Put it back in the oven for a final 10 minutes.
11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Chocolate Meringue Pie

My friend, Kate, gave me this recipe. I don't know where she got it but I tried it and it was great. I made it for my little brothers birthday party as a treat and he and his friends all loved it. It was a little messy though especially for younger kids. It also takes a long time to make but I think that it is well worth it. 

Ingredients:
Pie crust:
-1 pie pastry (single crust)

Pudding:
-2 cups sugar
-6 TBSP flour
-6 TBSP cocoa
-1 tsp salt
-6 egg yolks
-4 cups milk
-2 tsp vanilla extract
-2 oz unsalted butter

Meringue:
-5oz egg whites
-10oz sugar
-1 tsp vanilla extract

Directions:
Pie Crust: Roll out pastry into a 12 inch circle and put into a 9 inch pie pan. Place in freezer for 20-25 minutes. Line with foil and fill it with dried beans (used as weights) and bake for 20 minutes at 400 degrees. Lower temperature to 350 and cook for another 15 minutes or so. Remove foil and beans and continue baking for 10-20 minutes or until fully baked. Let cool.

Pudding: Mix flour, cocoa, salt in medium bowl. Add egg yolks. Add milk (1/2 cup at a time to prevent lumps). Pour into saucepan and cook on medium heat, stirring constantly until thickened and starting to boil. Remove from heat and stir in the butter and vanilla. Pour through strainer into bowl. Pour into the pie shell and chill in fridge for 4 hours or until firm.

Meringue: Place sugar and egg whites in a kitchen-aid bowl (The first time I was hoping to make these, I didn't have it so I just bought it at Walmart). Place bowl in a pan of simmering water. Heat, stirring constantly. Check temperature regularly. When the whites of the egg reach 140 degrees, remove from heat and whip until the meringue has cooled and tripled in volume. Beat in vanilla. Spread over pudding and shape peaks using fingers. Use a propane torch to lightly toast the peaks. Keep refrigerated until ready to serve.

Sun-Dried Tomato and Artichoke Dip

I loved this recipe because it didn't take long to make (only 10-20 minutes) and it is a great and healthy snack. My younger sister, the only one home at the time, tried it and didn't like it as much as me. I tried it right after I made it and the day after also. It was a lot stronger the day I made it (which I liked) than the day after I made it. I found this recipe here. I also forgot to take a picture of the dip so I used the picture from the same site.

Ingredients:

-box of frozen artichokes (thawed and chopped)

-1/2 cup of feta (crumpled)

-1 clove of garlic

-2 tsp. fresh lemon juice

-1/2 cup sun dried tomatoes

-1/4 toasted pine nuts

-1/2 cup basil leaves (torn)

-pinch of salt and ground pepper

-toasted peeta (to dip in)

Directions:

In a bowl, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 tsp water. Puree all until smooth. In another bowl, combine tomatoes, pine nuts, basil, the rest of the artichokes and feta, and the artichoke puree. Season with salt and pepper. Serve with toasted peeta.

Nutritional Peanut Butter Balls

I found this recipe from Googling "healthy snacks" it was the best one I could find that was more than plain fruit and still healthy. I got it off of All Recipes.


Ingredients
1/2 C peanut butter
1/4 C skim milk powder
*1/4C flaked coconut
1/3C rolled oats
1/2tsp cinnamon
1/4C wheat germ
1/4C unsweetened apple juice concentrate

Directions
1. Combine peanut butter, milk powder and coconut. Stir in oats, cinnamon, wheat germ and apple juice concentrate until thoroughly combined.
2. Shape the mixture into 1 inch balls. Chill before serving, store extras in refrigerator.

These tasted... interesting. I think it was the wheat germ that gave it a bit of a funny after taste. It does taste healthy
 though. They aren't gross, but most of the people in my family would rather eat fruit for a healthy snack. It tasted a bit like this healthy all-natural cereal stuff that my dad keeps in the fridge, so I think I'll leave it to him to eat them.

*I don't love coconut so I decided to substitute it for Rice Crispies which worked well and gave a nice crunch to the balls. Although when I was finished rolling the balls they looked kinda nasty, a little bit like poop, so I rolled them in coconut and put a few pieces of shredded almond on top to make them look more aesthetically pleasing.

Lemon Squares

This Martha Stewart recipe is an easy recipe for a dessert but it does take some time to make. 

Prep Time: 20 minutes

Total Time: 2 hours and 15 minutes

Serves: 16

 

 

Ingredients

For the Crust

• Non-stick cooking spray
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Lemon Filling

• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

 

Directions

1. Step 1

   Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.

2. Step 2

   Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.

3. Step 3

   Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.

4. Step 4

   Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.

5. Step 5

   Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.