This is a very quick, easy and healthy dessert that tastes fantastic. Instead of watermelon, you can also use frozen berries. The amounts in the recipe are approximations – you’re going to have to experiment a little to get the consistency right. I haven’t included the nutritional information because I never bother to calculate it :p. It should be easy enough to do yourself, though.
Frozen watermelon yogurt
Often people who embark on a fitness journey find that they spend a lot more time cooking and preparing food than they used to. The convenience of running down to the next fast food joint (or, more likely, pulling up to the drive-thru in your car) is lost once you make it a point to use primarily whole foods and fresh ingredients.
How much time do you spend preparing and cooking your food every day? Which foods are both conducive to your goals and convenient? Are there tips you can share on how to cut back on prep time?
A few weeks ago I made pan pizza using Alton Brown’s pizza crust recipe. Recently, I decided to try a different crust recipe, which I got at Slashfood but which originally comes from Cook’s Illustrated. This crust uses no oil and includes part cake flour.
Pizza
Comments
So far I’ve always kneaded my doughs by hand but this time I went and followed the instructions that called for a food processor. From now on, I think I will use my food processor whenever I make dough – it makes the whole process much more convienent and I thought the dough had a much better consistency than when kneaded by hand.
I prepared the dough in the morning and then popped it in the fridge for a slow rise. The recipe says you should let it rise at room temperature for an hour, but the fridge method worked just fine. It’s a good way to do things if you’re pressed for time and need to get dinner on the table quickly.
While this crust was better than the other one, I’m still not 100% satisfied with the result, so stay tune for “Pizza, Take 3″.
