I realize I just got finished telling you how I eat so many raspberries standing in the garden that there are never enough to bring inside to do anything with. That is usually the case, but this year I seem to have just a few more than usual. I credit all those cute fat little bees I've been seeing out there. Thanks, bees.
The other night after completely gorging myself standing in the raspberry bed, I realized I had only made a small dent in the day's so-ripe-you-gotta-get-em-today-or-it's-too-late ones. I rolled my overstuffed belly into the house for a bowl and carefully picked a suprising (to me) amount more. It was getting late, it was still warm, and mostly I was feeling sort of lazy - but I really wanted to do something with them.
I briefly considered baking or cooking something, but then remembered having seen a lot of really yummy looking berry frozen yogurt recipes on Pinterest, and I thought I'd even seen some non-dairy ones using coconut cream (I've been on a major coconut binge lately, I just can't get enough). But for all those pretty little images in my head of beautifully-photographed 2- or 3-ingredient frozen fruity goodness just thrown into a cute vintage bread pan and frozen, I didn't seem to actually have pinned any of them.
So I improvised. My usual kitchen theory is that if the stuff you put together is all fresh and delicious enough on its own, rarely is the end result going to totally suck. I'm not saying you can't ruin perfectly lovely ingredients (oh, and I have) it's just my excuse for being a lazy cook and fortunately for those I cook for, it usually works out alright.
So, here's what I did, in case you'd like to try it yourself:
I threw 1-1/2 to 2 cups freshly-picked, cleaned raspberries into the Cuisinart
added 1 can coconut cream (the can has already gone off to recycling so I can't tell you what the measurement is, but it's the "standard" can-goods size can from Trader Joe's)
and about 1-1/2 cups nonfat Greek yogurt
I whirred that together and then started adding honey a little at a time, to taste. I wanted this to be tart-sweet, not overwhelmingly sweet-sweet. It may have been about 1/4 cup, but really this isn't rocket science - it's just making something taste good to you. I could have probably added a lot more berries, but I didn't. Next time I might try a more berry-heavy version, just to see which one we like best.
Don't ask me why I didn't get out the ice-cream maker for this. Ok, you can ask, and I'll even give you an honest answer: it's been so long since we've made ice-cream that I'm a little frightened at how deeply the inside-part of our ice-cream maker is buried in the basement chest freezer, and I was too lazy to go digging for it. This was just another example of how Past-Beth is sort of rude and thoughtless to Future-Beth, because it was probably just as much work cutting the rock hard, frozen finished product into slices and processing it a second time in the Cuisinart for that fluffy ice-creamy texture (and of course washing all its parts a second time) as it would have been to dig through the stuff in the deep-freeze for the ice-cream maker thingy in the first place.
Although, it's probably good to have learned that post-freeze processing does result in a nicely-textured goody, as if it had been made in a real ice-cream maker.
Tart-sweet, smooth, creamy, frosty, and raspberry-y. A hint of coconut goodness but not overwhelmingly coconutty. And actually pretty healthy. What's not to love?
Hope you're enjoying the yumminess of summer wherever you are!