Orange Creamsicle Yogurt Bites

by Danielle Leavitt ’17

Summer is gone and fall is soon approaching, but there is still no reason not to have a great easy and summer-like dessert in the fall! Popsicles have been around since 1905 when a young man named Frank Epperson left soda, water, and a stick in a cup outside on a freezing cold night. He awoke to a frozen pop that he coined the “popsicle.” Many years later and 30 flavors later, the orange creamsicle was born. The creamsicle flavor is orangey, creamy, refreshing, and brings us back to our childhood memories of the ice cream man, the beach, and happy summer days. This recipe for Orange Creamsicle Yogurt Bites is so easy to make, is 100% gluten free, and can be done in a dorm room with only a microwave and refrigerator. You will think you are eating a creamsicle on a stick!

Ingredients

1 ½ cups vanilla yogurt (Chobani, or another gluten free brand)

1 (3 oz) package orange jello

cupcake liners

cupcake pan

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Instructions

  1. Line a cupcake pan with cupcake liners to fill all spaces.
  2. Combine yogurt and orange jello in a microwave safe bowl.

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3. Mix well and place into microwave on high for two minutes, stirring after each minute.

IMG_6818 4. Fill each cupcake liner about ¼ full.

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5. Place into refrigerator until the cups are set.

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6. Remove from liners and enjoy!!!

IMG_6821**Optional topping suggestions include whipped cream, any type of candy, and marshmallows.

I hope you enjoy this summer-like treat any time of the year!!!

Guilt-Free Cupcakes: Coming Soon to Lamont Café

By Dana Ferrante ’17

There’s nothing like going from HUDS café to HUDS café and realizing that each one, as you feared, is serving the same assortment of lackluster pastries. With the integration of Hi-Rise Bread Company items on its menu, the reopening of the Barker Café seemed promising, yet the jury is still out on whether or not the Barker Café is really worth one’s precious Board Plus.

For these, and many more reasons, I am excited to announce: there’s a new pastry on campus. Better yet, pastries.

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The Holistic’s Orange Chia Muffin with Chocolate Ganache

It’s called Feel Good Cake, and it comes in two equally tempting flavors: Chocolate and Orange Chia. Not your average cupcakes, these creations are completely guilt-free, meaning no matter if you’re gluten free, paleo, vegan, or just generally concerned about what you put into your body, you can enjoy the cupcakes without a second thought. Despite the common misconception that healthy versions of desserts never live up to original recipes, these muffins are rich, moist, and full of real flavor. Best of all, they are convenient, and will soon be available in Lamont Café, Cabot Café and Sebastian’s Café at the School of Public Health.

The masterminds behind these muffins are none other than two Harvard students. A little over a year ago, juniors Alice Han and Nina Hooper launched their company, The Holistic, in Harvard’s Innovation Lab, and have been perfecting their recipes ever since. Substituting avocado and ground chickpeas for the traditional butter and flour, Han and Hooper are committed to using organic, nutrient-dense ingredients in all of their products. Instead of sugar, the muffins are sweetened with agave nectar, meaning they are free from refined sugars, and have a lower glycemic index than normal cupcakes. In this way, Han explains, The Holistic products are also a good transition food for those with diabetes as they try to cut out foods that will raise their blood sugar too quickly. And the icing on the cake? A creamy chocolate ganache made from avocado, agave and cocoa.

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The Holistic’s Chocolate Muffin with Chocolate Ganache

Aside from being super-foodies, the duo has traveled around the world, most recently with a portable oven and suitcases packed with more ingredients than clothes, sharing their creations with people all over. Han explains, “we wanted to see how people reacted to our product,” while also trying to figure out “what makes people feel good about the food they eat.” Whether it was Dubai or Finland, Australia or Japan, Han says they spent a lot of time learning how other cultures eat healthfully and alternatively to the stereotypical American diet, with the hope of incorporating this knowledge into their future recipes.

Last year, The Holistic competed in the Harvard Undergraduate Women in Business Innovation Competition, making it to the second to last round with their guilt-less treats. They were also recently featured in Boston Magazine and hope to present their product to the regional division of Whole Foods later on in the semester.  In the meantime, The Holistic continues to offer catering for on campus events.

As previously mentioned, The Holistic recently approached HUDS about stocking their products, and the muffins will soon be sold in Lamont Café as part of a trial run. Based on their reception, HUDS could begin offering them at more locations on campus — now that would be a sweet deal.