The Foodie Physician

The Foodie Physician

Physician, Chef, Recipe Developer & Board Certified Foodie

Dining with the Doc: Key Lime Pie Frozen Yogurt

Cool down this summer with my Key Lime Pie Frozen Yogurt.  Making frozen yogurt has never been so fun!

#stonyfield #froyo #keylimepie

Disclosure: As a Stonyfield Blogger, I received the YayLabs Ice Cream ball and a sample of Stonyfield Organic Yogurt free to develop this post.  All opinions expressed are my own.

As the mother of a very active toddler, I’m always looking for new and fun activities to do with her.  So when Stonyfield teamed up with YayLabs!, I jumped at the chance to try out their SoftShell Ice Cream Ball.  A fun summer activity to share with my daughter and at the end of it all, we would have a delicious frozen yogurt treat- how can you beat that?

This unique ice cream maker lets you make delicious frozen yogurt or ice cream anytime or anywhere and it’s all encased in a soft, colorful ball that will keep your kids entertained.  Simply pour your ingredients into the inner canister and fill the other end with ice and rock salt.  Then, the fun begins.  Grab your kids and roll, shake or pass the ball around as the ingredients mix and freeze. 

#stonyfield #froyo #keylimepie

Living in sunny south Florida, I decided to go with a flavor based on a favorite hometown treat- key lime pie.  I mixed Stonyfield Smooth & Creamy French Vanilla Yogurt with fresh key lime juice and a touch of honey to counteract the tartness of the limes.  We have lots of lovely, fresh key limes at the market this time of year but if you’re not so lucky, you can substitute regular lime juice.  To make things even more delicious, I decided to stir in some white chocolate chips and crushed graham crackers.  Yum!

#stonyfield #froyo #keylimepie

Sienna had a lot of fun rolling the ball around but being only two years old, she got a little bored after a while.  So mommy and daddy finished up the job for her.  Be careful not to let your kids throw, kick or drop the ball as they could injure themselves or damage it.  Also, we found that a little bit of water leakage occurred so you may want to make this an outdoor activity.  It’s actually a great way to entertain kids at parties, picnics or even on camping trips.

After 20-25 minutes, we were delighted to open up the Ice Cream Ball and be greeted by a delicious tub of creamy, frozen yogurt.  I scooped it up into bowls and topped it with some more white chocolate chips, crushed graham crackers and lime zest for extra measure.  Needless to say, it didn’t last long!  

#stonyfield #froyo #keylimepie

Key Lime Pie Frozen Yogurt
Makes 4 servings

2 cups Stonyfield Smooth & Creamy Whole Milk French vanilla yogurt*
¼ cup fresh key lime juice
2 tablespoons honey or other sweetener
¼ cup white chocolate chips plus extra for garnish
¼ cup graham crackers broken up into small pieces plus extra for garnish
Ice cubes
1 cup rock salt
Equipment: YayLabs SoftShell Ice Cream Ball

Mix the yogurt, lime juice and honey together in a large bowl.  Stir in the white chocolate chips and graham crackers. 

Pour the mixture into the metal cylinder of the SoftShell Ice Cream Ball and close the lid.  Fill the outer chamber with ice and then add the rock salt.  Close the lid securely. 

Roll, shake or pass the Ice Cream Ball around for 15 minutes.  Scrape down the sides, close and repeat until you achieve the consistency you want (it took about 20-25 minutes to get the texture of soft serve).  Scoop the frozen yogurt into bowls and top with crushed graham crackers.  Enjoy!   

*Note- I used whole milk yogurt because I was making this for my daughter, but you can also use low fat yogurt.  The texture of the finished product will be lighter and you will need to roll it a little longer.

One serving: Calories 229; Fat 7.6g (Sat 4.4g); Protein 5.1g; Carb 35.8g; Fiber 0.3g; Sodium 95mg

#stonyfield #froyo #keylimepie

Dining with the Doc: Cherry Lime Granita

An incredibly refreshing dessert, my Cherry Lime Granita just sings summer!

This month, the Recipe Redux challenged us to share how we showcase lovely July fruits and veggies, whether it comes from the farmers’ market, a CSA share or a plot of dirt in our backyard.  Unfortunately, I don’t have my own garden but this time of year, the local farmers’ markets are just brimming with beautiful, vibrant produce. 

One of my favorite summer treats are fresh cherries with their lovely red hue and sweet flavor.  Cherry season comes and goes in the blink of an eye so when I see them in the store, I don't hold back.  Cherries are also incredibly nutritious and are packed with antioxidants as well as fiber and Vitamin C.

My Cherry Lime Granita is the perfect way to celebrate summer’s bounty.  Featuring sweet cherries and bright lime juice, this grown up slushy is a great way to beat the heat.  A granita requires no special equipment like an ice cream maker.  Rather, it’s made by freezing a flavored liquid or puree in a shallow container and occasionally scraping it with a fork to give it a flaky consistency.  It can be an elegant dessert or a fun, refreshing snack on a hot day.  It’s also a perfect palate cleanser in a multi-course meal. I like to serve this granita in bowls or even shot glasses for a fun presentation.  You can top it with a dollop of whipped cream and some lime zest for an extra treat.

Cherry Lime Granita
Makes 4 servings

12 ounces fresh, pitted cherries (can substitute frozen cherries off season)
1 cup cold water
4 teaspoons honey or sweetener of your choice (adjust to taste)
1 tablespoon lime juice
Optional garnishes: whipped cream, lime zest

Blend all of the ingredients together in a blender.  Adjust sweetness to taste.  Pour the mixture into a shallow glass baking dish and place in the freezer.

Remove the dish after 30 minutes and using a fork, scrape the mixture, breaking up any icy clumps.  Return the dish to the freezer.  Repeat the process every thirty minutes or so, scraping the mixture with a fork to break up the ice crystals and create a light and fluffy texture.  It should take about 2 hours total.

Scoop the granita into dessert bowls or glasses.  Serve plain or garnish with whipped cream and/or lime zest.  Serve immediately. 

One serving: Calories 79; Fat 0.1g (Sat 0g); Protein 1.1g; Carb 20.4g; Fiber 2.1g; Calcium 15mg; Iron: 0.4mg; Sodium 1mg; Folate 4mg

And since we're talking granitas, my Mocha Espresso Granita is the perfect treat for all you coffee lovers out there!

Check out below to see how my fellow Reduxers celebrate summer produce.

Dining with the Doc: Mojo Pork Tenderloin

My Mojo Pork Tenderloin is packed with bright Cuban flavors.  Cook it in the oven or on the grill for the perfect summer meal.

#mojopork #theotherwhitemeat

If you’re looking for a nutritious summer recipe that the whole family will love, then this dish is for you!  My Mojo Pork Tenderloin is packed with classic Cuban ingredients. Fresh citrus juice is combined with garlic and spices to infuse the pork with bright flavor as well as a hefty dose of Vitamin C.   

Pork tenderloin is a lean cut of pork that’s a healthier alternative to higher fat cuts like bacon, sausage, pork belly or spareribs. It’s low in fat and rich in protein, B vitamins, and minerals like zinc and selenium.  Nutritionally, it’s similar in profile to chicken breast with even fewer calories per ounce.   

Dining with the Doc: Avocado Yogurt Dip

This easy Avocado Yogurt Dip is the perfect, no-cook summer recipe!

#stonyfieldblogger #dip #greekyogurt

Summertime is the perfect time to enjoy casual, no-cook dishes like chips and dip.  This month Stonyfield paired up with Late July, a company that makes delicious snacks with all organic, non-GMO ingredients.  We sampled their organic sea salt multigrain snack chips and even my 2-year-old daughter loved them!

Dining with the Doc: Introducing New Flavors to Kids

I was recently asked to write a post for the Tasty Bite blog.  If you're not familiar with Tasty Bite, it is a wonderful, socially responsible company that makes all-natural, ready-to-eat, vegetarian dishes with great taste, convenience and value.  All of their products, which include Indian entrees, Asian noodles and rice dishes, can be heated in the microwave in minutes, making them a great option for days when you want a nutritious meal but are short on time.  The subject of my post?  One I am very familiar with... how to introduce new flavors to your kids.  Below is a little snippet of my post.  Click on the link to read the full post and get my recipe for Tasty Bite Taquitos.    

As the parent of a toddler, I know from personal experience how challenging mealtime can be. I make plenty of dishes that I know my daughter Sienna would enjoy if I could just get her to try them. It’s a timeless conundrum that many parents face. How do you get your young children to try new foods and flavors that they stubbornly refuse to eat because they are unfamiliar with them?  CLICK HERE TO READ MORE

Dining with the Doc: Spicy Thai Chili Tuna Meatballs

Packed with Asian flavors, these mini tuna meatballs are perfect for summer entertaining!

#tunameatballs #tunastrong #bumblebeetuna

I love summer cooking, don’t you?  When I think of summer recipes, I think of simple dishes that are easy to make and even easier to eat.  I think of recipes that can feed a crowd for a casual backyard get-together, a picnic or even a trip to the beach.  When summer comes around, I definitely prefer dishes that can be popped in the oven or cooked on a grill rather than those that involve sweating over a hot stove! 

Dining with the Doc: Blueberry Peach Cobbler

For a tasty finale to any meal, try this delicious cobbler that’s brimming with summer fruit.

This month’s Recipe Redux theme is “Pie Love” and we were challenged to create a healthy makeover of our favorite pie recipe.  I love pie- apple, pumpkin, cherry, blueberry, you name it.  But that flaky, buttery pie crust that’s oh so good, is usually made with flour and lots of butter or in some cases, lard.  So for my healthy makeover, rather than go the traditional route, I decided to do a twist on a pie and make a fruit cobbler.  With a cobbler, you have a higher fruit to topping ratio so it’s a lot healthier.     

Dining with the Doc: Spaghetti Carbonara with Cremini Mushrooms and a Warm Poached Egg

Featuring eggs in two different ways, this pasta dish is the ultimate comfort food.

#reciperedux #pasta #carbonara

By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time. 

I love a good recipe contest.  So when I heard about the new “Light and Lean Recipes” contest through the Recipe Redux, I got really excited.  Sponsored by Davidson’s Safest Choice eggs, this contest challenged us to come up with delicious recipes showcasing these pasteurized eggs. 

Dining with the Doc: Pan-Roasted Cowboy Steak with Espresso Sea Salt and Balsamic Reduction

This Father's Day, celebrate the most important man in your life with this show-stopping steak dish that's sure to be a hit!

With Father’s Day just around the corner, are you still trying to figure out what to get that special guy?  Instead of the typical gifts, this year why not get him something unique that he’ll really enjoy?  I’m talking steak.  Big, beefy, marbled, meaty goodness.  If he’s a steak lover, then Snake River Farms and Double R Ranch have the perfect Father’s Day gifts to please the most important man in your life.

Cooking with Sienna: Strawberry Apple Compote

With only two ingredients, this simple and nutritious fruit compote is equally suited for babies or adults!

#babyfood #naturalbabycookbook

I'm in the midst of testing recipes for my upcoming book, Natural Baby Cookbook, which means I'm up to my ears in baby purees!  When Sienna was younger, I made all of her food.  CLICK HERE to see my post on making homemade baby food.  Now that she’s older, she’s moved on from purees but still enjoys dishes like this Strawberry Apple Compote. 



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