This is really not so much a recipe as it is an idea for a treat for the kiddos. My kids love this. I guess it’s kind of a simple, stupid idea, but it just goes to show that you can find some pretty tasty things if you just play with your food. I came up with this idea because one of my family’s favorite desserts is called pretzel salad. It’s a dessert made with crushed pretzels and butter for the crust and then it’s topped with jello mixed with frozen fruit and a whipped topping sort of topping. This one is a lot healthier. We love the Glutino gluten free pretzels in our house. I don’t usually let the kids have them though, because there’s not much that I can eat, so I tend to covet what I can. I haven’t been eating bread items too much lately, so I’ve been coveting things like pretzels a lot less. So, here’s my recipe for pretzel parfait:
4 Ounces Gluten Free Pretzel Twists (can use regular pretzel twists for the family members that aren’t gluten free)
½ Cup Chopped Strawberries
(4) 6 Ounce Cups Low-fat Greek Yogurt (can use coconut milk yogurt or soy yogurt for a dairy free option)
Turn the yogurt upside down into a bowl. Top with the chopped strawberries. Crush the pretzels and sprinkle over the top of the parfait.
Makes 4 Servings: 295 calories, 3g fat, 5mg cholesterol, 316mg sodium, 52g carbohydrates, 3g dietary fiber, 17g protein
My daughter is a bacon fiend. She actually used her own money this summer to buy herself chocolate covered bacon at our county fair. This is an adaptation of a recipe I found on the internet. It’s basically the same recipe, except I added xanthan gum to it so it makes it a little creamier and easier to scoop when it’s fully frozen.
Seriously, what better combination is there? Maple. Bacon. You can thank me later….Enjoy!
1 Can Coconut Milk
½ Cup Maple Syrup
¼ Cup Turbinado Sugar
1 Tbsp. Vanilla
¼ Tsp. Salt
4 Egg Yolks
¼ Tsp. Xanthan Gum
½ lb. Bacon, cooked and crumbled
Put a metal or glass dish over a pot of water and bring the water to boil. Add the coconut milk, maple syrup, sugar, vanilla, xanthan gum, and salt to bowl. Whisk with fork until mixture is hot. Beat the egg yolks. Temper the egg yolks by adding a few generous spoonful of the coconut milk mixture to the egg yolks and stirring until the egg yolks are almost up the same temperature as the milk mixture. Slowly add the egg yolk mixture to the coconut milk in the bowl and stir until the mixture is velvety looking and slightly thickened, like a thin pudding consistency. Completely cool mixture in refrigerator for a couple of hours. Don’t try to hurry this step because you want the mixture to be fully cooled before processing in your ice cream machine (unless you happen to have a restaurant quality ice cream maker and then it doesn’t matter). Process the coconut milk mixture according to your ice cream maker’s manufacturer. When the ice cream is about half done, add in the crumbled bacon. This is a very rich ice cream, so you can get a lot of servings out of this little bit of ice cream.