Wednesday, August 13, 2014

Back Around the Table: An "In the Kitchen with David" Cookbook

Back Around the Table: An "In the Kitchen with David" Cookbook

Picture the look on your family's faces when you surprise them with Blueberry-Lemon Ricotta Pancakes with Blueberry Syrup on a lazy Saturday morning. Think about how good Asiago Croutons would taste in a bowl of homemade French Onion Soup. And, how much would your best friend love you if you made her a Snickers Candy Bar Cheesecake or a Coconut Cream Pie this weekend?

Those recipes--and 150 more, like Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac' n' Cheese, and Mimi's Blackberry Cobbler--can be found in David Venable's second comfort food cookbook. QVC's resident foodie shows you how to transform recipes you know and love into exciting new dishes that still remind you of home.

  • David Venable, author
  • Hardcover
  • 156 recipes with color photos throughout
  • Nutritional information not included
  • Copyright 2014

Saturday, August 2, 2014


If you like blackberries, then this Fat-Free Blackberry Frozen Yogurt recipe is for you!
It’s packed with fresh, tart blackberry flavor, and it has a bright, vibrant purple color, too. No artificial flavorings or artificial food dyes here.
It’s tart like a bowl of berries and it’s sweet like regular frozen yogurt. One bite and you’ll swear there’s some sugar added in there, but there isn’t any!
Each bite is as refreshing as a splash of lemon or a slice of cucumber, only it’s way tastier and so much easier to make… the recipe requires only 4 ingredients!

Fat-Free Blackberry Frozen Yogurt
  • 15 frozen organic blackberries (unsweetened)
  • 1 cup plain, nonfat organic Greek yogurt (you can also use low-fat or whole)
  • 2 tbsp. unsweetened vanilla almond milk
  • 4 packets sugar-free sweetener (organic stevia, Stevia in the Raw®, Truvia®, etc.)
  1. If freezing your own blackberries, wash them, dry them off, then place them in a sandwich baggie and freeze until solid.
  2. In a small bowl, stir together the yogurt, almond milk and sweetener.
  3. Scoop the mixture into an ice cube tray or silicone cube mold (silicone molds work best for easy cube removal). Freeze until solid.
  4. Thaw the frozen blackberries and frozen yogurt cubes for about 20 minutes, then place them inside the Dessert Bullet chute.
  5. Place a large bowl under the Dessert Bullet spout, then turn the machine on. Gently press down on the plunger until the ice cream starts to come out. Run the ice cream through the machine 2-3 more times, or until the color is even throughout.
  6. Enjoy!
Yields 1 large serving.
Calories per serving: 180
Fat per serving: 0g
Carbohydrates per serving: 21g?
Protein per serving: 23g

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