The next few months are going to be an exercise in simplicity and restraint. Simplicity because I don’t have time to make elaborate — even borderline complicated or time-consuming — meals. Restraint because creating new dishes and spending time in the kitchen is my passion.
I had heard that studying for the bar exam would be like a full-time job. Somehow I thought I would be able to post as often as I’ve been posting — even cook almost as often — on the side. I’m beginning to think I was wrong. So, I’m going to try to show a bit of restraint in the coming months. I’m really trying to make this my first and last bar exam. Therefore, for the next few months, less recipe-creating and more quick, easy and healthy recipes to get me through the summer. This is one of those recipes.
This two-ingredient frozen yogurt recipe is vegan, gluten-free and sugar-free. It’s a wonderful, healthy and filling summer dessert, with probiotics, fiber, protein and Omega-3s. At first I was a bit hesitant to post a recipe for yogurt that calls for two things: 1) yogurt and 2) sweetener. Can we say duh? But then again, some of my favorite “recipes” are not recipes at all but rather ideas I never thought of: the idea of strawberries stuffed with peanut butter that I found on this site, or Mario Batali’s “asparagus a la plancha,” which is really just asparagus rubbed in olive oil, cooked over a skillet and lightly salted. Next time you’re craving something slightly sweet and healthy, try this quick and simple yogurt topped with fresh, summer berries.
1 24-oz. container unsweetened, plain Wildwood Probiotic Soyogurt
1 teaspoon vanilla-flavored liquid stevia
1. In a large bowl, stir together yogurt and stevia until incorporated.
2. Turn yogurt mixture out into ice cream machine and turn on machine.