Acai Pops!!

 

Frozen Yogurt with Raw Acai. Make your healthy snack filled with creativity! 😄
Ingredients:
– Strawberry Yogurt (Pinkie’s Farm)
– Raw Acai (The Healthy Grocery)
– Natural Oats
– Honey
Procedure:
– Blend all the ingredients.
– Pour it in the popsicle mold.
– Freeze overnight.
Thanks to no added sugar, we have a super healthy, refreshing tasty snack. Made with 100% natural and fresh ingredients. 👍
#HealthySnack #FroYoPop #PinkiesFarm

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Yogurt Cheese For A Healthy Snack

 

Our #yogurt #cheese is wonderfully versatile as a dip or spread, and #healthy too! No sugars, no preservatives, and full of healthy #probiotics. Keep it simple like this: yogurt cheese, good olive oil (that heavenly smell!!), salt, and pepper. Or add spices and herbs for more ooomph! I personally add a squeeze of lemon or lemon zest because i like it a bit tangy. Anyway you choose, it’s dreamily creamy, but not cloying or chokingly thick. Great as a snack on bread or veggie sticks. PM for other ideas we’ve tried (but haven’t posted yet) or google labneh for other ideas.

Breakfast Bowl Challenge: Are You Up For It? Last Day Tomorrow!

 

⚠️ GIVEAWAY ALERT! ⚠️
What’s your favourite breakfast bowl? Get a chance to win and make your own yogurt bowl using: Take Root’s banana chewies and champorado granola with Healthy Grocery’s raw acai!

⚠️TO JOIN OUR CONTEST:⚠️
1. Follow @takerootph @pinkiesfarm @thehealthygrocery
2. Like this photo and tag 3 friends
3. Post a photo of your most blissful breakfast bowl idea, and tell us a little something about it or share the recipe in your caption!
4. Don’t forget to tag us and use the hashtag #BfastBowlChallenge
The contest will run from September 15 to 22. Open to Metro Manila residents only. Good luck! 💙

Baking Tip!

For a tender and fine crumb, most bakers recommend using buttermilk. Its acidity reacts with baking soda to create a lighter cake while imparting a tanginess to add to the flavor.

We made this marbled cake using our buttermilk, but left out the icing. Bundt cakes, after all, are pretty enough to go without icing, and a simple dusting of confectioner’s sugar will suffice.

The result: a very soft and tender and MOIST cake, which remained delicious even after 4 days.

Recommendation: use UNSWEETENED chocolate for a more dramatic contrast. We used 74% dark chocolate and felt it could have used more bitterness.

For the recipe for this marbled bundt cake, click here.

Love Flakiness!

For effortless flakiness in biscuits, scones, and shortcakes, use REAL buttermilk! Of course, the basics of making biscuits and scones remain the same: use COLD (as in straight-out-of-the-freezer cold) ingredients, from butter cubes, dry ingredients (we stick ours in the freezer for a bit), and the buttermilk. The colder it is, the more the butter won’t melt and the flakier it becomes.

Buttermilk will make the biscuits tender and puffy (because of its reaction with the baking soda).

Here is a recipe for a versatile biscuit. Click here.