Frozen Yoghurt Popcorn Bites

 

Looking for a sweet treat but wanting it to be healthy and a light summer delight? If so, we have the recipe that you are looking for! The charming Corina, of the blog Searching for Spice, created this refreshing recipe that will tickle you taste buds and dance on your tongue!

A Little Bit About Corina

Corina loves everything to do with food- cooking, reading and writing about food! Corina started the blog Searching for Spice to keep track of all her favourite meals and to document her cooking experiments inspired from different places throughout the world.

Corina’s Guest Blog

I can’t resist a sweet treat and neither can my children. They love snacking and it’s a challenge to come up with snacks that satisfy their cravings while not being overly sugar laden. I have to say, they both love popcorn so when I received some samples from Portlebay Popcorn I was excited to create a recipe with it that we’d all love.  

So how did I come up with the idea of frozen yoghurt bark with cinnamon popcorn?

Well, the first thing that sprang to mind was to make a kind of chocolate coated popcorn snack bar. I love cake pops and I considered making popcorn pops held together with melted marshmallows and maybe a little chocolate too. I also considered a decadent ice cream sundae with popcorn to provide that all important contrasting crunchy texture.

However, although I loved these ideas and I do encourage you to try them, I am always looking for healthier snacks and ways to get my two rather picky children to eat a balanced diet. I wanted to create a recipe that really was healthy, not just arguably so.

Although I started thinking about ice cream, I ended up thinking about yoghurt. Frozen yoghurt bark to be exact. Frozen yoghurt bark makes a brilliant healthy snack or dessert. You just spread thick yogurt onto a baking tray lined with  baking paper and then press your chosen toppings into it. I’d made it before with fruit and I just wondered what it would be like with popcorn.  I’d seen recipes online that used granola or biscuit pieces so what about popcorn?

My fear was that the popcorn would go soggy in the freezer. I had to test it out so I made a very small batch first. I was nervous. Would it work? Would I be making popcorn pops after all? Could it work? Yes! It could! It did!

Now, I wouldn’t advise you to make this and then leave it in the freezer for days.   Then it will go soggy! But, if you make it in the morning, it will still be crisp and crunchy a few hours later when the yoghurt has frozen solid. And the next day, although the popcorn touching the frozen yoghurt will not be as crunchy any more, the popcorn that sticks out will be.

Overall, this recipe is great as a snack for kids or as a healthy dessert. I flavoured the yoghurt with caramel as I think it goes brilliantly with the cinnamon in the popcorn. I then added sliced bananas and pineapple for an almost tropical Caribbean flavour.

With summer on the way, why not make a few variations using the same method? I think flavouring natural Greek yoghurt with lemon curd then adding raspberries and lemon sherbet popcorn would be a brilliant alternative for summer.  

Recipe for Frozen Yoghurt Bark with Cinnamon Popcorn

300g natural Greek Yoghurt

2-3 tbsp caramel sauce

1 banana

1 slice of pineapple, skin and core removed

Handful of Portlebay Popcorn

How to Make the Frozen Yogurt Bark

1. Line a baking tray with non stick baking paper.

2. Stir the caramel sauce into the yoghurt. Don’t add it all at first and taste to make sure you’ve got the flavour just right.

3. Pour the yoghurt onto the baking tray and spread it a little.

4. Top with the fruit and popcorn.

5. Place in the freezer for 4 hours or until completely frozen.

6. Remove from the freezer and break it up.

7. Put it in a container and return the freezer until you want to eat it. Preferably within the next 24 hours.

For more healthy recipe ideas, often with a touch of spice then do visit my blog or social media.  You can find me at:

www.SearchingforSpice.com

Instagram: @SearchingforSpice

Twitter: @CorinatheCook

Facebook: @SearchingforSpice

 

Nutritious Popcorn Bars!

These tasty Popcorn Bars are a must-try! They are full of lots of goodness but will still satisfy that sweet craving! For more yummy recipes and healthy ideas make sure you follow truthfullyhealthyfood on Instagram!

Ingredients:

-25g cinnamon swirl Portlebay Popcorn

-100g peanut butter

-25g almond butter

-1/2 teaspoon of coconut oil

-25g sunflower seeds

-25g pumpkin seeds

-20g chia seeds

-60g honey

-25g desiccated coconut

-Pinch of salt

-10g sugar free dark chocolate

Method:

-Melt the peanut butter, almond butter, honey and coconut oil on a low heat in a pan and stir until smooth.

-Add in the sunflower seeds, pumpkin seeds, chia seeds, desiccated coconut and pinch of salt and stir until coated.

-Compact the mixture into a pan lined with cling film then drizzle the melted chocolate on top. Freeze for 45 minutes then cut into 10 pieces.

Store in the fridge! (If you haven’t already gobbled up these deeeee-licious bars)

Banana Oat Pancakes

Bored of your regular smashed avocado on toast? Fancy kicking your pancake game up a notch? Using no flour and no sugar, these banana oat pancakes are a barely naughty alternative to your regular Sunday brunch!

For 1 person you will need:

 

• 1 banana

• 1 egg

• 65g of rolled oats

• ½ a teaspoon of baking powder

• A pinch of salt

• A pinch of cinnamon (depending on your cinnamon taste levels)

• Whatever you would like to serve! We used maple syrup, fresh raspberries and cherries, and a sprinkling of Cinnamon Swirl Popcorn.

Method:

 

• Use either a blender or tonnes of elbow grease to mush up the banana and egg, and then use your remaining strength to mix in the oats, baking powder, cinnamon and salt.

• It can be as smooth as you like it – we used a blender so it was silky smooth, but I’m sure it would be just as nice with a few chunks of banana inside!

• Let the batter have a little time out for 10-20 minutes so it can thicken.

• Heat a frying pan over a medium heat, and plop in a blob of coconut oil (or any oil you prefer).

• Fry generous spoonful’s of batter on both sides until golden brown, and good enough to wolf down in one bite.

• Serve with a drizzle of maple syrup and lashing of popcorn and fruit!

Easy peasey lemon squeezy!

The Bake is on!: Week 3

As soon as Autumn tumbles around it seems all of our internal tummy clocks start craving the gentle warmth of cinnamon; whether it be sprinkled over hot chocolate or dusted over pancakes, nothing quite beats the humble cinnamon cookie.

We had Lucy Rocks Paleo’s glorious popcorn and granola cheesecake last week, but for week 3 we’re heading back to biscuits, or more importantly cinnamon swirl and blush granola cookies (yay!).

For this recipe you’ll need to get yours paws on:

  • 225g of soft salted butter
  • 250g of demerara sugar
  • 1 large egg
  • 300g of self raising flour 
  • 1/2 tsp on baking powder 
  • 1 tsp of cinnamon 
  • 75g of Portlebay Cinnamon Swirl popcorn 
  • 40g of Lucy Rocks Paleo Blush Granola 
  • Chocolate or toffee sauce (or both) for decorating

Start off by preheating your oven to 180 °C, and lining a baking tin with baking paper. If you don’t have any, lining it with butter and flour works just as well.

Next, you’ve got to beat the butter and sugar together with an electric whisk; once it’s combined, whisk in the egg as well. This isn’t going to be you’re smoother-than-smooth cake batter; it looks a bit like sugary quinoa, so not the best for whisk licking based on personal experience…

sugar-and-butter-mix
From quinoa…

pou-pourri
…to edible pop-pourri!
Next, tip the flour, baking powder, cinnamon, Cinnamon Swirl Popcorn and Blush Granola in the bowl, and get your guns out because I would NOT recommend mixing this with an electric whisk. Popcorn and granola will fly everywhere, and you’ll end up with more of a popcorn dust than a popcorn crunch; that isn’t personal experience, but pure bakers intuition… and common sense.

Once that’s all combined and you have a stiff mixture of cookie dough, start rolling the dough into golfball sized balls, and put out on to your beautifully lined tray from earlier. Make sure there is a bit of a gap in between them, as they do tend to spread. Leave them there for 12-13 minutes, or until they’re golden brown; if they’re still a little bit soft on top not to worry, they will harden as they cool.

cookie-balls
From balls of dough…

freshly-baked
…too fully fledged cookies!
And they you have it! Decorate them as you like them; we drizzled ours with toffee and chocolate sauce, because we just couldn’t decide between them, and serve with a tall glass of milk or a nice cup of tea. The perfect little Autumn treat!

As with last week, show us your bakes on Facebook or Twitter, using our recipe or your favourite, and win some lovely samples from us and Lucy Rocks Paleo!

cookies-choc-toff-and-milk