Cantaloupe-Yogurt Sundae Bowl

I got this idea from one of my favorite foodie bloggers, Snack Girl.

I didn’t make many modifications to her breakfast version of this cantaloupe bowl.

Ingredients

1/2 to 1/3 cantaloupe, filled with your favorite yogurt and topped with blueberries or other fruit.

But I have a frozen little secret I’ve been sharing with friends for quite a while that turns this breakfast bowl into a sundae one!

A few nights a week, I pop a cup of Greek yogurt in my freezer, churning it with a spoon every 20 minutes or so until it reaches a frozen consistency similar to ice cream.

Pretty smart, right? It’s lower in sugar than most frozen treats you’d buy in store, plus it’s got more protein, too!

I often mix in fresh fruit as a topping. Blueberries are a regular feature in this frozen yogurt design.

But if you go for this sundae bowl, you could have a bit more fun with it…

Idea: Freeze the bowl (the cantaloupe bowl), too!

Idea: Add in a frozen banana for a real sundae effect.

Idea: Freeze into several chunks and mix with frozen fruit in a blender for a smoothie-like consistency.

Idea: Ditch fresh fruit and indulge in richer toppings (think chocolate…)

Idea: Try other frozen fruit bowls by carving out all or part of the center (of apples, oranges, pear, peach, etc.)

Fruit really does make for a delicious dessert. It’s naturally sweet, naturally the best choice.

Mango Ice Cream

It’s beginning to look like I’m going to try every fruit-ice-cream or sorbet combination possible.

When I made this ice cream, mangoes were in season.

I wish they still were. So sweet for your health.

…and they taste pretty sweet, too!

Ingredients

-1 mango, diced into small pieces (skin optional, but I think it gives a fun confetti effect & it’s good for you!)

-1 t stevia

-scant pinch of salt

-2 T non-dairy milk

-small splash of vanilla

-1/4 cup organic yogurt

Directions

-Liquefy mango in the blender ’til very liquid-y. Then blend in remaining ingredients.

-Once mixed well, transfer to ice cream maker and prepare as directed. If you don’t have an ice cream maker, you can do one of two things:

1. Place mix in freezer, scraping and churning occasionally until you achieve a thick ice-cream-like texture.

2. Freeze chunked mango before hand. Freeze liquids in ice cube trays. Then place all ingredients–frozen and not–in blender and process ’til smoothie like. Freeze for a bit to let the mixture firm up.