Blueberry Froyo + More Frozen Desserts for Fit Girls

This post is sponsored by Foodie.com, but the featured recipe and opinions are all my own!

Check out Frozen Desserts for Fit Girls

by The Fit Fork at Foodie.com

Cool off with a scoop, slice or slurp of sweet, creamy goodness without any regrets – in fact, these healthy dessert recipes are GOOD for you, filled with wholesome ingredients including fresh fruits, Greek yogurt and hydrating coconut water. I’ve put together a collection of frozen summertime treats for Foodie.com that will satisfy cravings for sweet flavor and frosty refreshment without making you slow on your feet. A fit girl needs to fuel up right to tackle all her favorite warm weather recreation, many of these recipes feature extra protein to help with muscle-making after an intense outdoor workout.

light blueberry frozen yogurt

Blueberry Frozen Yogurt Recipe

  • 3 cups milk of choice (I used cow milk, but almond, soy, coconut milks are other options)
  • 12 ounce plain Greek yogurt
  • 2 cups fresh or frozen blueberries
  • ½ – 1 teaspoons liquid Stevia, to taste

Add all ingredients to a blender; blend until smooth. Place in electric ice cream maker and freeze according to manufacturer’s instructions (typically about 20 minutes).  Serves 4.

frozen blueberry yogurt desesrt

 

Yeah, that's right -- Dean still can't believe I got these abs from healthy desserts -- that and a zillion 'floor sweepers" and crunches.

Yeah, that’s right — Dean still can’t believe I got these abs from healthy desserts — that and a zillion ‘floor sweepers” and crunches.

I love snorkeling at the beach, paddle boating on the lake, and trail running under the shady trees. I’d also never say “no” to a river tubing trip,kayaking, water skiing, or hiking the canyon. How about you, what are your favorite fun ways to stay fit in the summer? Please share in the comments below!

 

{Personal-Sized} Tipsy Cranberry Crisps Recipe

Well, I thought I was done blogging about healthy desserts and sweet yummy things for the holiday season, but these {Personal-Sized} Tipsy Cranberry Crisps came out of the oven begging to be shared! Just look at the way the naturally sweet berry juices are bubbling down the sides, sigh. I can’t believe I have to wait until this evening to dig it.

tipsy cranberry crisp thefitfork large

There are a couple reasons why I like making “personal-sized” servings, especially with desserts. First, there is portion control – I’m only going to eat what my little ramekin holds and no more. Really. The parameters are clearly defined, unlike with whole-sized desserts where I might find myself (ahem) nibbling away at the rough edges. Another reason is just plain and simple-peace keeping with three teenage boys at the table. With individual portions, there is no fighting over whom (literally) has a bigger slice of the pie. And finally, I just adore the way personal-sized portions look. We’re dining upon an elegant beef tenderloin roast for dinner tonight and I was worried that making a “crisp” in my old cast-iron skillet (the way I typically would with this peach pecan crisp) might look a little out of place with Mom’s fine holiday china. But, in these single-serve ramekins, my humble cranberry crisp now looks like it deserves to be spooned up with the real silverware.

Fresh cranberries contain a lot of air and will "pop" as they cook! It's normal!

Fresh cranberries contain a lot of air and will “pop” as they cook! It’s normal!

oats crisp topping thefitfork

Use a pastry knife, the tines of a fork or a food processor to cut the butter into the oat mixture.

{Personal-Sized} Tipsy Cranberry Crisps Recipe

For topping:

  • ½ cup whole wheat flour
  • 1 cup old-fashioned oats
  • ½ cup packed brown sugar
  • ¼ cup butter, cut into small bits

For filling:

  • 12-ounces fresh cranberries
  • ¾ cup granulated sugar
  • ¼ cup Grand Marnier (or water, if preferred)
  • ½ cup raisins, any variety
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

 

Preheat oven the 350 F degrees.

In mixing bowl, add flour, oatmeal and brown sugar; stir to combine. Cut butter into small chunks and use the back of fork or pastry knife to cut in butter until mixture has a coarse consistency.

For filling, add cranberries, liquor (or water) raisins, and corn starch to medium saucepan. Bring to boil over medium-high heat, stir constantly. Reduce heat and simmer mixture for approximately 6 to 8 minutes or until cranberries “pop.” Remove from heat and stir in vanilla.

Divide filling evenly into ramekins that have been lightly misted with baking spray. Spoon topping evenly on top of cranberry filling and lightly pat down with back of spoon. Place all ramekins on a rimmed baking sheet and bake for approximately 35 – 40 minutes in 350 degree oven.

Remove from oven and cool for 15 minutes before serving. For a special treat, serve with a dollop of fresh whipped cream.

Serves 8.

So, what was on my workout agenda this Christmas Eve?  An EASY 4 mile run and a few minutes of planking. I’ll be taking a few days off to enjoy time with family. What about you?

jennifer plank