By JODIE FITZ
It’s been an unusual baseball season, to be sure, but this dessert combo promises to be a home run of flavorful fun.
Making this recipe is a lot like crafting with food – and it’s even more fun to create this treat together as a family. When it’s complete, sit back, enjoy a few good bites and a little more conversation.
Kids helping out will gain some valuable kitchen skills like preparing fruit, hulling strawberries, stovetop safety and more.
Get more recipes from Jodie Fitz through the Price Chopper Kids Cooking Club at www.pricechopper.com. To learn about her, visit www.jodiefitz.com.
Cookies and cream frozen yogurt homerun
- ½ cup vanilla frozen yogurt
- 4 chocolate cream-filled cookies
- 1 tablespoon chocolate syrup
- Strawberry gel (see below)
Grind the cookies in a mini food processor or blender until they are crushed and look like dirt.
In a bowl, stir the cookie crumbs and syrup together.
Spread the cookie mixture on to a plate.
Using an ice cream scoop, scoop the frozen yogurt onto the cookie base.
Use the chilled strawberry gel in a piping bag with a writing tip to create the baseball lines.
- 1 cup fresh strawberries, sliced
- 2 tablespoons honey
- 1 tablespoon tapioca
- ½ teaspoon vanilla extract
Wash the strawberries, hull them and slice them. Measure 1 cup of fresh strawberries. Place them into a mini food processor or blender. Puree the strawberries very well.
Pour the strawberries into a saucepan. Over low heat, stir in the honey and vanilla extract until they are mixed well.
Stir in the tapioca. Continue to stir until the tapioca softens and the mixture begins to gel. Remove it from the heat and let it cool completely before using.
You can make this the day before. Or, let it cool until a lukewarm state, put it into a piping tool with a writing tip and put it in the refrigerator until it’s ready to use.