With Mother’s Day just around the corner, it’s a perfect time to break out a couple of the easy recipes I’m always conjuring up that the kids can make without the use of sharp knives, ovens and stovetops.
In the past, I’ve shared several breakfast ideas for Mom’s special day, but this year I’m leaning toward a dessert menu that is stress-free and fun to assemble. These mini frozen yogurt cakes have delicious layers of flavor but take very little time to put together and are fun to serve. You can make one or all of them for a family taste-testing feast. Mini springform pan (4 inches in diameter)
Rubber spatula
Mini chopper
Waxed paper
Cherry-Almond Combo
(Makes one mini cake)
1 cup yogurt
1/3 cup frozen cherries, thawed
1 teaspoon almond extract
1 cup fat-free whipped topping
Place the cherries into a mini chopper and chop them. Fold the cherries and extract into the yogurt until all of the ingredients are evenly distributed. Pour the mixture into a mini springform pan. Place a piece of waxed paper on top and freeze the cake overnight. Let the cake set out for 10-15 minutes before removing the sides of the pan. Ice it with the whipped cream. Optional: Add sliced almonds and a cherry on top before serving.
Strawberry-Lime
(Makes one mini cake)
1 cup yogurt
_ cup strawberries
1 tablespoon lime juice
1 teaspoon vanilla extract
Optional (1 tablespoon honey)
1 cup fat-free whipped topping
Place the strawberries into a mini chopper and chop them. Fold the strawberries, lime juice and vanilla extract together. Pour the mixture into a mini springform pan. Place a piece of waxed paper on top and freeze the cake overnight. Let the cake set out for 10-15 minutes before removing the sides of the pan. Ice it with the whipped cream. Optional: Add sliced grated lime peel and a strawberry on top before serving.
Confetti Creation
(Makes one mini cake)
1 cup yogurt
_ cup rainbow sprinkles
3 Oreo cookies
1 tablespoon chocolate syrup
1 cup fat free whipped topping
Fold the yogurt and sprinkles together and set it aside. Place the Oreo cookies into the mini chopper and chop them into small crumbs. Or, place the cookies into a Ziploc bag and let the kids crush them. Stir the cookie crumbs and chocolate syrup together. Place half of the yogurt mixture into the mini springform pan, add the cookie crumb mixture and top with it off with the remainder of the yogurt. Place a piece of waxed paper on top and freeze the cake over night. Let the cake set out for 10-15 minutes before removing the sides of the pan. Ice it with the whipped cream.
Optional: Add rainbow sprinkles and a cookie on top before serving.
You can join Jodie monthly and get more recipes through the online Price Chopper Kids Cooking Club that is free and can be found at www.pricechopper.com under the program sign up section of the site. Jodie also visits local communities with Price Chopper for fun programs and events. To learn more about her, visit www.jodiefitz.com.