I am all about hassle-free, fast and easy breakfast dishes—especially when I have to feed a crowd. This dutch baby recipe meets all those criteria and more by always being a huge hit whenever it is served.
The original recipe that can be found here is made with a cherry almond profile, but since I had a surplus of berries I went with what you see here: blueberries and raspberries. If I had some blackberries, those would have gone in there too. I did have some strawberries, but I’m not huge on strawberries in cake since they tend to leave sinkholes because of their high moisture content.
Now that we have the berries spoken for, lets talk pans. For best results use a cast iron pan or one that has a heavy bottom. Furthermore, for maximum rise and curl use a pan with straight sides. It will coax the dutch baby to rise and climb, the hallmark of a well made dutch baby.
Other than the berry tweak I made to this recipe, I did swap out the all-purpose flour for whole wheat; used vanilla extract in place of the almond extract; and used skim milk for whole milk. And if you go for the mixed berry variation like I did, pour the batter into the pan then sprinkle 4oz. of raspberries and blueberries on top. As you can see the recipe is highly adaptable, so get creative and make this your own. Pssst . . . next time, I’m going to go for a grilled peach and candied basil tweak.
Yes, indeed. Creamy ricotta is the secret to this towering stack of flapjacks studded with fresh strawberries and blueberries. So how do you go from a few pantry essentials to a breakfast touchdown? Check out the original recipe and read on for my easy adaptations.
All you need is flour, eggs, sugar, ricotta and your choice of chopped fruit for these Mixed Berry Ricotta Pancakes. While the original recipe kept it classic with blueberries, I’ve added a pop of color and flavor with chopped strawberries. But I couldn’t stop there…
Ricotta does well with a citrus complement, so I’ve stirred in 2 heaping teaspoons of freshly grated lemon zest for just a taste of tang. And then it’s time to guarantee those flapjacks fluff. Cue the egg whites!
Egg whites are whipped to stiff peaks then folded into the pancake batter, which puffs up the pancakes while keeping them light and tender in texture.
Once your batter hits the pan, feel free to sprinkle on a few extra pieces of chopped fruit. Then give those flapjacks a flip and top off your stack with a drizzle of warm maple syrup or honey.
- Kelly Senyei, Just a Taste
Hey everybody!! My name is Jessica and I blog over at Desserts with Benefits – a healthy dessert recipe blog where I use good-for-you ingredients to make dishes that you can feel good about eating! I like to make my recipes high in protein, high in fiber, refined sugar-free and as allergy-friendly as I can. I like to think my blog is like a sinless love affair between decadent desserts and healthy eats.
You know, so we can indulge… no strings attached :)
I like fro yo and I like guilt-free desserts.
I presume you do too, I mean, you’re here aren’t ya? ;)
So, naturally, I fell in love this Greek Frozen Yogurt recipe. It looks so incredibly smooth, creamy, light and refreshing. And absolutely delicious of course.
Dying of happiness.
So I got right onto healthifying that fro yo. Most of the readers who visit my blog like guilt-free treats that taste just like the real deal (aka unhealthy), so I usually make a few substitutions here and there when recipe-testing.
The original recipe calls for plain, low-fat Greek yogurt, but I only had a tub of plain, nonfat Greek yogurt in the fridge, so I used that instead. Feel free to use low-fat if you got it! I wanted to make a large batch too (I tend to “breathe in” my frozen treats, if ya know what I mean), so I increased the amount of yogurt from 24oz to 32oz, while increasing the salt from 1/8 teaspoon to 1/4 teaspoon for flavor. We need to increase the amount of salt since the batch is larger, otherwise you won’t get a fully rounded out flavor.
I also wanted more of an “ice cream” feel rather than a tangy yogurt flavor, so I added 16oz of organic half-and-half and omitted the lemon juice.
And, since I had just finished making a batch of DIY Vanilla Paste, I substituted the 2 teaspoons of vanilla extract with 1 teaspoon of vanilla paste. I absolutely love how you can see little black speckles throughout the fro yo!
Finally, I substituted the granulated sugar with 2 teaspoons of organic vanilla-flavored stevia extract – an all-natural, calorie-free, sugar-free sweetener. I always try to cut out the excess calories and sugar from the desserts I make, and stevia is my favorite go-to sweetener.
All you need to do is freeze your ice cream maker bowl for 24+ hours (I use my KitchenAid ice cream maker attachment). After that, add the Greek yogurt, salt, half-and-half, vanilla paste and stevia extract to a bowl and whisk together until it’s nice and even. Place the frozen bowl onto the stand mixer and turn on the “stir” speed. Pour the fro yo mixture into the frozen bowl and churn until it’s a creamy and dreamy soft-serve consistency. Scoop the fro yo into a freezer-proof container, cover, and freeze until it’s the texture you like (~2-4 hours). Scoop into bowls and serve!
This easy, 5-ingredient, healthy Vanilla Bean Greek Frozen Yogurt is sweet, yet refined sugar free. Even though it’s delicious as is, you can serve it with fresh fruit (sliced strawberries, whole raspberries and blueberries are all great), fresh mint, mini dark chocolate chips, granola, DIY sugar-free Strawberry Syrup or my personal favorite, natural rainbow sprinkles!
Now here is some sprinkle action!
(And for those of you who might be asking, “Wait, WHAT? Frozen yogurt in October?!?” Nope, that’s not weird at all. Just like chocolate and cake, there is never a bad time for a lil’ bit of fro yo… especially when it’s made secretly healthy!)
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Over on my blog, Inspired by Charm, I’ve been sharing recipes in a series called A Year of Pie. So, when I saw one of BHG’s newest recipes for Peach and Blueberry Slab Pie, I knew I had to give it a try!
This particular recipe, is made with a store-bought crust. Even though I enjoy making pie crust, some days are crazy, and you want pie in a hurry. I mean, like, pie … right now. I also realize that some of you may be a bit intimidated by crust. Although nothing beats homemade, a store-bought crust is a good alternative.
One detail I love about this recipe is the unique crust. To give this crust a little something special, use a glass to create a scalloped edge. Simply go around the dough pressing the rim of the glass into the crust, making sure not to cut the whole way through. After removing the excess dough, you have a beautiful and unique crust.
That’s what I like about semi-homemade recipes. With just a little attention to detail, you can have something that looks like it took hours to make.
Beyond that, the rest is basic pie work. I love the combination of blueberries and peaches. Served warm with a big ol’ scoop of vanilla ice cream, you can’t go wrong. A delicious taste of summer!
You can get the full recipe for this Peach and Blueberry Slab Pie here.
Michael Wurm, Jr. – Inspired by Charm
Hi Delish Dish readers; my name is Sylvie Shirazi and I’m the recipe developer, food photographer and real food lover behind Gourmande in the Kitchen.
I love spending time in the kitchen creating simple, seasonal, whole-food recipes that are fresh and free of processed ingredients with minimal preparation. I’m especially excited to share this Blueberry Pineapple Smoothie recipe with you today as it has quickly become one of my favorites.
As temperatures climb frosty drinks offer a welcome salvation from the heat, especially when you can barely stand the thought of a hot meal. Even when it’s hot outside and my appetite isn’t what it used to be, I’m always happy to sip on something cool and refreshing like a smoothie.
Blueberries and pineapple are a winning combination and this meal in a glass is bursting with berries, pineapple and greens.
Super refreshing and filling thanks to the fiber from the greens and fruit, it really hits the spot on a hot summer day. I absolutely love it for breakfast; quick, easy and nutritious it’s a great way to start off the day. Pour it into a thermal cup if you’re running low on time in the mornings and need to get out the door in a hurry.
I used this Better Homes and Garden Blueberry-Pineapple Smoothie recipe as a base to build my own creation by swapping out a few fruits and adding in a couple extras:
- First I swapped out the baby spinach for an equal mix of greens like kale and chard.
- I left out the banana and yogurt and used a cup of coconut milk instead for a similarly creamy feel.
- I sometimes add a scoop of protein powder or chia seeds for an extra boost.
- Next I upped the pineapple to ½ a cup for a more prominent taste which adds a nice hit of acidity that balances out the richness of the coconut milk.
- Lastly I left out the orange juice as I found the smoothie to be sweet enough without it.
The result is a cool, colorful and satisfying smoothie that just might become your new favorite too!
Hi there, it’s Jocelyn of Grandbaby Cakes, and I am so excited to share some wonderful recipes with you on Delish Dish!
Pound cake is considered a delicacy in my family. It appears on every Sunday dinner table and is the cornerstone of my family’s vintage recipes. Pound cake was also the first thing I ever learned how to bake. A classic and simple sour cream pound cake is a treat that I love to indulge in, and this recipe from BHG is the classic done oh so right.
What I love about cake recipes like this traditional sour cream pound cake is how easy it is to put your own spin on like I did with my blueberry lemon flavor combination. This recipe was calling my name, and I definitely wanted to give it a beautiful twist for the summer.
With these simple changes, I created a delightful cake ready for any celebration you have during this gorgeous season:
- First, I doubled the recipe to fill my beautiful bundt pan. I wanted a showstopper cake like the ones I grew up on. Doubling the recipe perfectly filled my 10 cup bundt pan.
- Next, I added two cups of gorgeous fresh blueberries. Toss the blueberries in 1 teaspoon of all-purpose flour to keep them for sinking to the bottom.
- Then I added in the zest and juice of two lemons which really gave a lovely citrus compliment to the berries.
- The baking time will range from 1 hour and 15 minutes to 1 hour and 25 minutes.
- Lastly, I made a quick and easy lemon glaze of 1 cup of confectioner’s sugar and 2 tablespoons of lemon juice and drizzled on top.
Blueberries and lemon are one of my favorite baking combinations, and the pair ended up being absolutely perfect in this recipe. Once baked, the berries create this gorgeous spotting all over the cake.
You definitely want to give this recipe a try!
For the original recipe, click HERE!