Homemade Peach Frozen Yogurt

We're just a week away from school starting back up and we're trying to enjoy every moment as much as possible. Getting back into routine, earlier bedtimes, waking earlier; you know, the usual. It's also prime peach season right now! I ordered a 25 pound box from a local farm back in June when we picked strawberries, it's become part of our summer routine. They have connections with another farm in Michigan where they get blueberries and peaches every summer for customers. We place our orders and they arrive all boxed and ready to go. It's quite wonderful, and these peaches are always so delicious! The ones you get from the grocery store just do not compare.

So now I'm playing the what do I make with all of these game? I slice and flash freeze the majority of them; we'll enjoy them all winter long in smoothies, oatmeal and just by themselves. I did make a peach crisp on Sunday that was fabulous. Our little 8x8 inch pan didn't make it long in our house between the five of us. But, if you've been following me on social media for any length of time, then you know I just cannot make all these desserts. It's not apart of my lifestyle anymore, and I just don't need them. I wanted to come up with a little healthier of an option. And I just haven't been feeling like canning much lately, even though jam is a great way to use up so many.

That's when I decided to try making my own frozen yogurt. A little bit healthier (when done right) than regular ice cream, and a way for me to be able to enjoy some without wrecking my weight loss goals. I don't know about you, but I feel like we go through a ton of ice cream in the summer months with the kids. They request it almost every night after dinner it feels like. And going out for a treat just adds up, it gets very expensive to feed that many people.

Made in the food processor, and with just four ingredients, this has quickly become a favorite in our house. In fact, I told you that the girls have already requested I try making strawberry next. I will say, Greek yogurt will definitely give it a pronounced tangy aftertaste, so if that's not something you like then just stick with regular yogurt. I liked the Greek batch, but the girls said it tasted funny. They're not big Greek fans though either. The agave syrup gives it just enough sweetness, plus peaches are typically sweet to begin with.

I just love the fact that I'm getting even more nutrients into my day and getting to enjoy a sweet treat all at the same time! You'll even notice in my pictures, that I keep the skin on when I freeze my peaches. Why not? They process just as well, and again, if I can get more nutrients into our day, then we will. This will certainly be a welcome treat come those long winter days. Feel free to experiment with different frozen fruits, the combinations are endless!

Peach Frozen Yogurt

Ingredients:
4 cups frozen, sliced peaches
1/2 cup plain regular yogurt (Greek also works)
1/4 cup agave syrup
Juice from half of a lemon


Directions:
In a food processor, dump in all ingredients. Secure lid and begin to process. It will take a good 5 minutes to come together, you will have to stop a couple times to scrape down sides. Once the mixture is all combined, you may transfer to a freezer safe bowl and enjoy immediately. Place the remaining frozen yogurt covered in the freezer and it will keep for one month.

Peach Angel Food Cake Jars

Summer vacation is just about over. I'm enjoying these last couple days off before I head back on Monday. The girls will be following behind and begin school on Thursday. It's been a good summer though, we were able to do some traveling, spent many afternoons in the pool and most of all, just relaxed. Last week I treated them one afternoon with these adorable little jars filled with angel food cake, freshly whipped cream and the sweetest peaches you've ever tasted! They were in heaven for those few minutes it took to inhale.

I mentioned last week how I was up to my eyeballs in peaches and spent much of the week preserving them. I made sure to keep plenty for us to enjoy eating with oatmeal, yogurt and just plain. And of course, for this dessert. Dessert hasn't been occurring often around here lately, and in fact, it's often fruit or maybe a slice of pie. So these jars were a much welcomed treat by the kids.

I often rely on much lighter desserts in the summer, making fresh seasonal fruit the shining star when possible. That's what I love about angel food cake. It's light and so versatile. You can create so many delicious creations, using any fruit you have on hand. And because berries and other fruit are so sweet during these summer months, you won't be needing any additional sweeteners.  If you're feeling ambitious, go ahead and even bake your own cake. But I won't judge if you purchase one from the bakery, in fact I did exactly that for this dessert. It's too hot to be turning on the oven more than absolutely needed!

We loved eating these out of small jam jars, but don't feel you have to use those. Any small bowls or glasses you have in the cupboard will work. If you're needing a dessert to feed a crowd, combine this into a trifle dish or a large glass bowl and I'm sure it will be the star of your meal.


Peach Angel Food Cake Jars

Ingredients:
1 angel food cake, homemade or store bought
4-5 medium, ripe peaches, diced
1 pint heavy whipping cream
2 tbsp sugar

Directions:
In a medium bowl, combine whipping cream and sugar. This is easiest to do using an electric mixer, but a whisk will also do. Whisk on high until cream reaches stiff peaks, about three minutes. Set aside.

Cut cake into large cubes. To assemble trifle: gather either one large bowl or several smaller ones for serving. Layer each one with cake, cream, peaches and repeat layers. End with the diced peaches on top.

Serve immediately.

Peach Blueberry Cake

Let me tell you, it's felt like one crazy week. Besides the girls starting school yesterday and everything that went along with that; I've also been busy processing forty pounds of peaches. But that's a post for another day.

So yesterday our oldest two daughters headed back to school, starting 1st and 8th grade. I'm honestly sad to see summer go, I love each and every day with my girls and always feel blessed that I'm able to work from home and be here for them. At the same time, it was a much needed break as well to have the house so quiet yesterday! With only our three year old home, it was peaceful.

She was a big helper in the kitchen, we had fun trying out some new recipes yesterday in attempt to use up the last of our peaches.

I made this on Sunday for dinner with my parents. It's a very unique dessert and everyone loved it. I don't know if cake is the correct term, it's made in a springform pan just as a cheesecake would be. The dough itself was almost like sugar cookie dough, yes I did taste it :)

When baked through the flavor and texture did remind me of pound cake. The middle is filled with lots of fresh blueberries and peaches and we enjoyed our slices with scoops of vanilla ice cream. It really was a perfect dessert for a warm summer day!

I would definitely recommend saving this dessert for an occasion when you can serve it all at once, having no leftovers. It's best enjoyed the day it's made and even while warm. Because there is so much fruit filling, there is some liquid and it just doesn't keep for very long.

Peach Blueberry Cake

Ingredients:
3 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 sticks butter, cold and cubed
2 eggs
1-1/2 tsp vanilla

for the filling:
3/4 cup sugar
3 tbsp flour
2 tbsp quick-cooking tapioca
6 peaches, pitted and sliced
1-1/2 cups blueberries
Juice from one half of lemon

Directions:
For the dough, combine flour, sugar, baking powder and salt into food processor. Pulse just to combine. Add in cubed butter and process until mixture is crumbly. Add in eggs and vanilla, process just until dough forms into a ball.

Remove dough and transfer to a 9-inch springform pan, press dough out covering the bottom and evenly up the sides. Place pan in fridge to chill while you make the filling.

In a large bowl, stir together sugar, flour and tapioca. Add in sliced peaches, blueberries and lemon juice. Toss everything together to coat fruit well. Spoon filling into prepared pan. Cover pan with foil, place on a cookie sheet and bake at 350 degrees for 1 hour and 45 minutes. Filling should be bubbling and crust will be golden brown by this time. Remove from oven to let cool at least 20-25 minutes before removing sides of the pan. Serve with ice cream or whipped cream if desired.

Slightly adapted from: Annie's Eats