You Asked For It: Yogurt freeze
I would like some kid-friendly recipes. Can anyone share some that are tried and true? Rita Ponder, Palm Harbor
Last week we featured Tiny Cinnamon Rolls perfect for little hands and appetites, and this week we offer two more recipes that kids — and grownups — will enjoy. Yogurt freeze from Becky Eggers of Dunedin is a great after-school snack or dessert. The original recipe called for strawberry yogurt, but you can substitute your favorite. The small treats can also be lightened by using fat-free vanilla wafers, fat-free yogurt and light Cool Whip. This recipe is easily doubled or tripled.
When Dee Dee Gibson of Clearwater makes these pizza bites they disappear quickly. They are easily made with convenience foods that may already be in your pantry. I did not have a 3-inch cookie cutter so a glass from the cupboard worked perfectly.
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Paula Snow, culinary arts teacher at Williams IB Middle Magnet school in Tampa, would like a recipe that duplicates the nutty granola sold in Publix bakeries. She would like to make it for a fundraiser at the school. The recipe includes pecans, sunflower seeds, pumpkin seeds, dried cranberries and more.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail firstname.lastname@example.org. Please put "recipe request" in the subject line. Include your name, city and phone number.
4 vanilla wafers
2 tablespoons strawberry yogurt, or your favorite flavor
2 tablespoons Cool Whip whipped topping
Cover the bottom of 2 paper-lined muffin cups with 1 vanilla wafer.
Combine yogurt and whipped topping. Top each cookie with 2 tablespoons yogurt mixture. Add second vanilla wafer, inserted vertically into yogurt mixture. Freeze until firm, about 2 hours.
Source: Becky Eggers, Dunedin
13-ounce tube refrigerated pizza dough
1 cup pizza sauce
1 cup shredded mozzarella cheese
16 slices pepperoni
Preheat oven to 350 degrees. Roll out pizza dough to a rectangle, about 10 by 13 inches. Cut out circles with a
3-inch round cookie cutter. Press each circle in bottom of muffin tins and bake 10 to 15 minutes or until dough is golden. Remove from oven.
Top each piece of dough with 1 tablespoon each of pizza sauce and cheese and 1 slice pepperoni. Increase oven temperature to 400 degrees and return pan to oven for 5 to 10 minutes, until cheese is melted and dough is golden brown.
Makes 16 pizza bites.
Source: Dee Dee Gibson, Clearwater