Posts Tagged ‘Strawberry recipes’

Berry Quinoa Parfait

Tuesday, May 6th, 2014

Berry Quinoa Parfait from MomAdvice.com

Berry season is just right around the corner in Indiana! Today I am showing off a delicious gluten-free Berry Quinoa Parfait that you can enjoy all summer long. I am partnering with Walmart today to showcase a fun new idea that you can do with berries and I knew that this would be the ticket.

Since going gluten-free, I have learned that the key to beating hunger pains (without eating gluten-free junk food) is a protein packed meal or snack. Quinoa is one of my favorite foods whether it is just cooked as a basic, in a yummy Greek Quinoa Salad, in my favorite Lemony Spinach & Tomato Quinoa Salad, in my Quinoa Berry Bowl, or even using those quinoa flakes in my Pumpkin Nut Quinoa Breakfast.

Combining the protein power of quinoa with the protein power of Greek yogurt makes this healthy treat more filling. Did you know that a typical 6-ounce serving of Greek yogurt contains 15 to 20 grams of protein? That is approximately the equivalent of two to three ounces of lean meat.  Just as a reference, one cup of cooked quinoa (185 g) contains 8.14 grams of protein, which means the quinoa paired with the Greek yogurt definitely will help you feel fuller longer. 

Not to be outdone, berries have many health benefits, but the biggest health benefit is the antioxidants that they have which help you fight off illnesses. Berries are filled with potent antioxidants that can help with arthritis, age-related memory loss, and cataracts and other eyesight problems. They also are said to assist with weight-loss because they are filled with so much water. 

A sprinkle of toasted slivered almonds adds the perfect finishing touch since almonds are a great source of vitamin E, copper, magnesium, and (as if you needed more!) they are another great protein source.

Berry Quinoa Parfait from MomAdvice.com

If you haven’t tried quinoa in a sweet dish, it is just as delicious and satisfying as it is in a savory dish. It reminds me a little of one of my favorite dishes… rice pudding.  To add to its sweetness, I cooked it in a little vanilla and with a little dash of cinnamon. Make sure that you allow the quinoa to cool before adding it to the yogurt. Once you have made your assembly line of treats, wrap each one in plastic wrap and pop it in the fridge for a healthy snack after your workout or as a healthy dessert with your family.

I hope you love this delicious treat as much as I did and be sure to take advantage of all of those yummy berries in your local Walmart store!

Berry Quinoa Parfait from MomAdvice.com

Berry Quinoa Parfait
Author: 
Prep time: 
Total time: 
Serves: 2
 
A gluten-free protein-packed parfait that is both healthy and satisfying. Try this fun new idea to enjoy your fresh berries this summer.
Ingredients
  • ½ cup quinoa
  • ½ cup water
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon
  • 1 cup greek yogurt
  • 2 tablespoons honey
  • 1 cup (or more) of your favorite berries (I love blueberries & strawberries)
  • 2 tablespoons sliced almonds, lightly toasted
  • Mint leaves (optional)
Instructions
  1. Use my directions for cooking quinoa as a basic (linked to above) or follow package directions adding the vanilla and cinnamon to your water. Allow to cool.
  2. Mix the greek yogurt and honey together in a small bowl.
  3. Using a spoon add a ⅓ of the yogurt mixture into your glass.
  4. Top with ⅓ of sliced strawberries and blueberries then add ⅓ of the quinoa. Sprinkle with toasted almonds.
  5. Repeat with the remaining yogurt, berries, quinoa and almonds until you have three layers.
  6. Finish with your mint leaves.

Looking for more great berry ideas? Check out these Baked Strawberry Donuts, my Blueberry Sangria Lemonade, these 8 unique blueberry recipe ideas, & (of course!) a guide to freezing your berries this year! Happy berry-eating!
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Strawberry Swirl Cheesecake Bars

Monday, May 5th, 2014

From our food contributor, Shaina Olmanson.

Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com
Strawberry season where I live comes late. We wait until June, patiently watching as the tufts of green leaves poke through the dirt and then expand. Little white flowers with soft petals and fuzzy yellow centers come next, singing in the May breeze.

When the berries finally arrive there is a fevered rush to fill as many flats as possible with sun-warmed berries. I enlist my kids as field workers, promising them they can eat the literal fruits of their labor. We spend early mornings on our knees between the rows of fragrant plants, lifting leaves to find the glistening reward beneath.

As we carry our prizes home, I make lists of all the things to do with them. I clean and freeze as many as possible for use in smoothies. I make a few jars of jam to get us through the next year. Sometimes I make a few varieties, combining spring berry and rhubarb or vanilla beans before tucking them away on a shelf. I stuff several heaping cups of berries in between pastry crust and freeze those, too, to be pulled out after the berries are long gone. Plenty are eaten straight from the flat, still warm from being on the plant in the sun. Still others get made into sauce or baked into doughnuts or stirred into muffin mix.
Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com

Before I know it, strawberry season has come and gone, and I am left waiting for it to appear again. The fleeting weeks in June that always signaled the true beginning of my Midwestern summer.

Cheesecake is a family favorite, requested for birthdays and family gatherings. Here it gets a bit of swirl treatment over the top and is baked into bars. Cheesecake bars are great for swirling strawberries because the low profile means more berry-to-cheese ratios without having to add it directly to the center, and this dessert that usually requires a fork becomes finger food at backyard barbecues.

Strawberry Swirl Cheesecake Bars
Author: 
Recipe type: Dessert
Serves: 20
 
Ingredients
For the crust:
  • 3 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 stick butter, melted
For the cheesecake:
  • 4 8-ounce packages cream cheese, softened
  • 1⅔ cups sugar
  • ¼ cup arrowroot
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ½ cup cream
For the strawberry swirl:
  • 2 cups sliced strawberries
  • ¼ cup sugar
  • 2 tablespoons water
Instructions
  1. Preheat your oven to 350ºF.
  2. In a medium bowl, mix together the graham cracker crumbs and the granulated sugar. Add in the melted butter and stir to combine until all the crumbs are coated and moist.
  3. Pour the crumbs into a 9x13" cake pan. Using your hand or the bottom of a flat-bottomed glass, press the crumbs tightly into the pan to cover the bottom evenly.
  4. In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Beat in the sugar and arrowroot powder until thick and creamy. Then add the vanilla and eggs, beating after each egg until incorporated. Stir in the cream.
  5. Pour the mix into the crust and use a spatula to spread it evenly.
  6. In a medium saucepan, mix together the strawberries, sugar, and water. Simmer over medium-high heat until thick and syrupy. Using an immersion blender, blend until smooth. Spoon tablespoons of strawberry syrup over the cheesecake topping. Using a long skewer or a thin knife, run it through the cake to create swirls. You can make a pattern or swirl it randomly.
  7. Place a baking pan with 2 cups of water in the oven under the cheesecake to create steam. Bake for 55 minutes or until cooked through but still slightly wobbly. Turn the oven off, prop the door open, and allow it to cool slowly.
  8. Transfer the cooled cheesecake from the oven to the refrigerator. Refrigerate for at least 4 hours before serving.

 

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