Dayspa

MAY 2019

DAYSPA is the business resource for spa & wellness professionals! Each issue covers the latest in skin care, spa treatments, wellness services and management strategies.

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Y i e l d s 6 p o p s 12 @dayspamagazine • May 2019 TASTE COURTESY ERIN CLARKE, WELLPLATED.COM THANKS TO BUSY SCHEDULES, many of us often overlook the fi rst meal of the day. When there's no time to cook before your morning appointments, opt for a pre-made delight like these Berry Parfait Yogurt Popsicles from Erin Clarke of the healthy food blog, Well Plated (wellplated.com). "Not only does the recipe provide a helping of fruit, lean protein and whole grains in a portable form, eating one makes me feel like I'm sneaking in an extra serving of dessert (a.k.a. winning at life)," says Clarke, noting that any fresh or frozen fruit can be used— berries, cherries, peaches or even plums. "Popsicles for breakfast? Yes please!" she enthuses—as do we. Breakfast of Champions by Jasmine Brown In a small saucepan, combine fruit and 2 tbsp. honey. Stir gently to combine. Simmer over medium-high heat, stirring often, until it has a thick, jammy consistency (about 8 to 10 minutes). Remove from heat, add vanilla extract and let cool to room temperature. In a separate bowl, stir together yogurt, milk and 1 tbsp. honey (can add more honey to taste). Mix ¼ cup of yogurt mixture with granola to coat. Use a small spoon to place a generous dollop of yogurt into the bottom of each popsicle mold. Next, add a small scoop of granola, then a spoonful of cooked fruit, lightly tapping the mold on the counter between layers to remove any air pockets. Continue layering until the molds are fi lled. Insert popsicle sticks and freeze until solid. u Berry Parfait Yogurt Popsicles Yields 6 pops 3 cups fruit (roughly chopped if large) 2-4 tbsp. honey 1 tsp. vanilla extract 1½ cups plain Greek yogurt ¼ cup milk ²∕ 3 cup granola

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