Gluten Free Frozen Yogurt Granola Cups

Oats!!! Oats are the main ingredient found in granola. But what’s so bad about oats you ask? Oats for gluten free consumers like myself were once considered taboo. The controversy surrounds the fact that most oats were not considered to be “pure” and were processed with a contaminant that people with gluten sensitivity could not tolerate. As the demand for more variety in gluten free foods rise, more research and refinement in the preparation of oats free of any gluten contaminants has become a booming and helpful source of fibrous nutrition for the gluten sensitive or allergic person. One of my favorite frozen desserts contains gluten free granola. These frozen yogurt granola cups are easy to prepare and taste great! They are creamy, sweet little treats that are perfect on a spring day.

Ingredients:

  • 1 cup granola
  • 1 Tbsp. melted butter
  • 1 Tbsp. honey
  • 24 oz gluten free yogurt any flavor (ie Chobani)
  • fruit of your choice (strawberries, blueberries, raspberries)
  • cupcake holders

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Preparation:

  • Combine 1 cup granola, 1 Tbsp. melted butter, and 1 Tbsp. honey. Mix well.
  • Line a muffin tin with the cupcake holders and line the bottom with equal amounts of the granola mixture.
  • On top of the granola mixture, fill each cup with yogurt.
  • Top with fruit.
  • Freeze for 2-4 hours.

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These refreshing gluten free treats can be kept frozen for a quick snack on the go, or for a light dessert after a meal. Oats have never tasted so good, and of course they are gluten free!

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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!!!

Sophia’s Greek Yogurt Makes the World Go ‘Round

by Eliza Hale

 

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            The other day I came across this ancient haiku that perfectly captures my thoughts:

 

Oh frabjous mouthful

Heals the soul and fights sorrow

Sophia’s yogurt

 

Sophia’s Greek Yogurt is, hands down, the best around.  You do have to venture slightly outside the square to get it, but it is oh, so worth it.

 

If you don’t know the difference between ‘normal yogurt’ and Greek yogurt, don’t feel too bad about yourself.  You are probably a totally normal person who is not weirdly obsessed with yogurt.

 

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Yogurt is made from milk that has been cultured by bacteria.  The milk is strained with a cloth to get rid of some of the liquid.  ‘Normal yogurt’ is strained twice, but Greek yogurt is strained three times so it has less liquid and whey than normal yogurt.  This makes Greek yogurt thicker, creamier, more flavorful, and higher in protein.

 

It’s just tasty.

 

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A cool thing about Sophia’s Greek Yogurt is that it’s actually made by Sophia, and she is actually Greek.  She makes over 200 pounds of the yogurt each day in Sophia’s Greek Pantry in Belmont, MA.  Sophia makes the three-hour drive to fetch the sheeps’ milk and goats’ milk to make the yogurt.  She then strains the yogurt for days until it becomes the rich, creamy, thick, tart, pleasurable thing that it is.  Sophia’s yogurt is sold by weight.  Gold is also sold by weight.

 

It is delicious all on its own; it’s great with granola and honey; it’s really good with fruit, or fruit and nuts.  For breakfast this morning I had Sophia’s Greek Yogurt on top of challah-bread French toast with strawberry jam.  I don’t have a picture of this, which is better.  It would make you too sad.

 

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You can, and you should, buy Sophia’s Greek Yogurt at Savenor’s Market on Kirkland Street.  It’s a 7-minute walk from the Science Center; just head towards William James Hall and keep going.

 

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So you’re craving Greek Yogurt and can’t make the walk to Sophia’s.  You have some options:

 

 

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Fage

 

This is my second favorite.  It’s almost as thick and creamy as Sophia’s.   You can buy it at 24-hour market, and sometimes at CVS.

 

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Chobani

 

This stuff is everywhere: CVS, 24-hour market, and Cardullo’s all carry Chobani.  The person who started Chobani wanted to make Greek Yogurt more accessible to people.  I prefer other brands, but …

 

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Dining Hall Greek Yogurt

It’s free, and you know, it’s not too bad.

 

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Muller

Don’t do it.  It’s not good.  It’s not thick or tart.  Chew on your desk instead.

If you want to make sure you’re eating real Greek Yogurt, read the ingredients.  If it has gelatin or pectin then it’s imposter Greek Yogurt.  Pectin and gelatin will make yogurt thicker, but it won’t be as delicious or high in protein as real Greek Yogurt.