Coffee Frozen Yogurt

coffee frozen yogurt

Lately it has been warm and sunny in the city, so I made some coffee frozen yogurt to celebrate this beautiful summer weather we’ve been having. I don’t have an ice cream maker, so I tried my best and it came out pretty good! If you have an ice cream maker, it will probably turn out better than just putting it in the freezer like I did. The texture is not as creamy as the kind you get when you go to a frozen yogurt shop, but it was still a refreshing treat on a warm summer day. I love the combination of chocolate and coffee, so the chocolate chips are a must for me in this recipe. It freezes very hard, especially if left overnight, so you have to let it sit well before you want to enjoy some. This is always a challenge for me, because when I get a craving for something I need to have it right away! Last night, I wanted some frozen yogurt, so I just microwaved it for 30 seconds and it worked out. It’s also important to use espresso or strong coffee. I don’t think drip coffee will give you the same depth in flavor, but you are more than welcome to try it!

coffee frozen yogurt 1

frozen yogurt scoop

Coffee Frozen Yogurt


  • 1 cup espresso or strongly brewed coffee
  • 1 cup whole milk Greek yogurt
  • ½ cup half and half
  • ⅔ cup sugar
  • 1 tbsp coffee grounds
  • Pinch of salt
  • ½ cup semi-sweet chocolate chips (minis work the best)


  1. In your Magic Bullet cup, add all ingredients except the chocolate chips and blend well.
  2. Pour into a freezer-safe bowl and seal.
  3. Freeze for 30 minutes, then open and drop chocolate chips in a few at a time.
  4. Reseal and freeze for at least 4 hours.
  5. Let stand 30 minutes just prior to serving.

Makes 2 cups


You should already be salivating. This recipe by the awesome Edgy Veg combines the sweet cake-batter flavors of strawberry shortcake with the healthful benefits of high-protein ingredients to make a smoothie reminiscent of a classic dessert.

Strawberry Shortcake Smoothie


  • 1 cup almond milk
  • 1 handful of strawberries
  • 1 pitted date
  • 1 handful cashews
  • 1 scoop protein powder
  • splash of vanilla
  • 1 teaspoon of maca
  • 1 sprinkle cinnamon


Add all ingredients to your Magic Bullet and blend until smooth.


I’m baaaaack!



Didyamissme? It’s been awhile, people. But now that it’s summer, I’m back with some blend-a-licious recipes you must make, like, pronto. Want to know why? Well, I’ll tell ya. Number one: they’re delicious. Number two: most of them are dessert (like, for example, these popsicles) that you could totally eat for breakfast. Number three: no ovens (or, like, even stoves) required. Because it’s summer. And that’s how summer should be.


So. let’s get started, shall we?

Cherry Berry Yogurt Pops 

Perfect for any 4th of July celebration!

These pops are really similar to the peach pops I made last summer. 


  • 1/2 cup each of cherries (pitted) and blueberries [~100g each]
  • juice of one lime
  • 4 tbsp honey [or more to taste]
  • 3/4 cup plain greek yogurt


  1. Blend together cherries, blueberries, lime juice, and 1 tbsp of honey. 
  2. In a separate bowl, stir together yogurt and remaining 3 tbsp honey.
  3. To make layered popsicles: Scoop 2 tsp of berry mixture into dixie cups or popsicle molds and freeze for 3o minutes. Remove from freezer and scoop 1 tsp of yogurt mixture on top of berry mixture, freeze for 30 minutes. Continue process until you have 2 layers each of berry and yogurt mixture, when you reach the top, put a stick in (if you’re using dixie cups, you can cover the tops with foil and poke a stick through so it stays upright]
  4. Freeze for several hours or overnight. Then pop out and enjoy! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].



It’s good to be back.


Chocolate Cake for One

Admit it. We’ve all had those days where we just want to come home, put on some sweats and indulge in a piece of chocolate cake. The problem is, who actually bakes a whole chocolate cake for just him/herself? If you have done that before, I must say, I am impressed!! Instead of baking a whole cake for myself, I turn to this Chocolate Cake for One recipe. All you need is your handy Magic Bullet and a ramekin (or other individual-sized baking dish). To make it even better, this recipe is super low-fat. Don’t let that scare you; it still tastes good, even without fattening butter/oil. Plain non-fat yogurt serves as the base and makes this chocolate cake really moist.

So, did I solve your chocolate cake craving dilemma? I hope so!

Chocolate Cake for One


  • 3 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup plain non-fat yogurt
  • 1/8 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to a small Magic Bullet cup and blend well.
  3. Grease a 4-inch ramekin (or other small baking dish) with cooking spray.
  4. Transfer the batter from the Magic Bullet cup to the ramekin using a spatula.
  5. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  6. Note: if you prefer it more gooey (like a lava cake!), remove from the oven sooner than later.
  7. Serve with whipped cream and strawberries.

Makes 1 4-inch chocolate cake


Peppermint Mocha

Today marks half-Christmas and we thought we’d celebrate this half-holiday with a little something that takes us back to Christmas time – can’t you just hear the jingle bells? Well, it’s cloudy here on the west coast so the weather’s definitely with us on this one! Test it out and let us know what you think of this scrumptious Peppermint Mocha!

peppermint mocha

Peppermint Mocha


  • milk
  • fresh hot coffee
  • 3-4 Tbs chocolate syrup (or cocoa powder)
  • 1-2 peppermint candies
  • 1-2 tsp sugar (optional)


  1. Grind your own dark roasted beans using the Flat Blade. The finer the grind the stronger the coffee, so blend into a coarse sand texture for lighter brews or a fine powder for strong coffee.
  2. Brew a pot of coffee.
  3. Fill 1/4 of the Tall Cupwith milk and the peppermint candy blend with the Cross Blade for about 7 seconds.
  4. Microwave the milk on high for 35-45 seconds (be careful not to let the milk foam up and out of the cup; stop it before it reaches the top).
  5. Open the cup and add the chocolate syrup, then fill the Tall Cup just about to the top with coffee and Pulse 3 or 4 times.
  6. Pour into cups and serve.

Serving Suggestion

This recipe serves 2, double or triple the ingredients (and use the Blender Attachment) for more servings.

Once I finished my work today, I was craving something sweet. The entire way home, I contemplated if I should make cookies or not. Basically, the debate was over making something healthy (like a fruit bowl vs. buttery, fattening, no-good-for-you cookies that I wanted so badly!) to satisfy my craving for sweets. Usually when I crave an unhealthy dessert, I try searching the web for a lower fat version. After an unsuccessful search for a low-fat cookie recipe (I couldn’t convince myself cutting the calories was worth ending up with suboptimal taste), somehow my mind went to chocolate mousse. I know what you are thinking. Mousse is way worse for you than cookies! All of that heavy cream…arrghhh. BUT, there is such a thing, using TOFU as the base. Ever since I tried mousse using tofu, I will never make mousse the traditional way again – who needs all of that fattening heavy cream when you can’t even tell the difference swapping it with tofu? It is so easy too, the hardest part is waiting for it to chill (I didn’t and it was still amazing!). You seriously have to try this…

Low-Fat Dark Chocolate Mousse


  • 6 ounces tofu, drained and cubed (silkened works the best!)
  • 3 ounces semi-sweet Baker’s chocolate, chopped
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • Light whipped cream for topping, if desired


  1. In a Magic Bullet cup, pulse tofu until smooth.
  2. Add chocolate and sugar to a small bowl and microwave for 30 seconds x3 (or until melted). Do not microwave all at once without taking breaks or it may burn.
  3. Transfer the chocolate to the Magic Bullet cup and add the cocoa powder.
  4. Blend until smooth.
  5. Transfer to dessert dishes and chill for 1 hour.
  6. Top with light whipped cream and dark chocolate shavings, if desired.

Makes four 3-oz shot glasses

Averie Cooks has been my recent go-to for some great, healthy recipes. It’s a nice break from the norm and Averie always has a nice mix of ingredients that are already in my pantry, plus maybe one fun item for the week.

This No Bake Oatmeal Raisin Carrot Cake Bite is no exception!

No-Bake Oatmeal Raisin Carrot Cake Bites


  • 1/ 2 cup dry old-fashioned oats + 2 tbsp reserved
  • 1/4 cup carrots
  • 1/4 cup pitted medjool dates (I used 4 large, moist dates)
  • 1/4 cup raisins + 1/4 c reserved
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract


  1. Add all the ingredients into your Magic Bullet and blend. Be careful not to overblend!
  2. Take the “dough” and form into small gumball size bites.



Now take them as a convenient and quick snack to go!

The other day, my mom and brother were raving about these incredible vegan chocolate chip cookies. I’m not a vegan, but after I heard they didn’t have ANY butter or eggs, I just had to try to make some for myself to see what they were like. They came out chewy and really delicious, so I was pleasantly surprised before making them and after my skepticism. The Magic Bullet makes it so easy – just blend up the ingredients and scoop out the dough onto a baking sheet after mixing in the chocolate chips by hand. These are so fast to make, you will have yummy, chewy, vegan cookies straight out of the oven to enjoy in less than 20 minutes!

Vegan Chocolate Chip Cookies


  • 1/4 cup vegetable oil
  • 2 tbsp unsweetened applesauce
  • 3 tbsp granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp soy milk
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pinch of cinnamon (optional)
  • 1/2 cup dairy-free chocolate chips


  1. Preheat oven to 375 degrees F.
  2. Add vegetable oil, applesauce, sugar, brown sugar, vanilla extract, and soy milk to a large Magic Bullet cup or pitcher cup and blend together well.
  3. In a small bowl, combine flour, baking soda, cinnamon and salt.
  4. Add the flour mixture to the cup and pulse until well blended.
  5. Transfer back to the bowl and stir in chocolate chips by hand.
  6. Drop teaspoonfuls of dough on a baking sheet.
  7. Bake for 10 minutes.
  8. Transfer the cookies to a wire rack to cool.

Makes 24 cookies

Strawberries and bananas might possibly be the best flavor combination in the world (Okay, fine, maybe a close second to chocolate and peanut butter!) These strawberry banana muffins are super moist and low-fat. You heard me correctly: there is absolutely NO BUTTER or OIL in these muffins. Each bite is packed with juicy strawberries and banana flavor. Whole wheat flour is added in place of some of the all-purpose flour adding more fiber, but you can’t taste it at all.

The Magic Bullet makes these incredibly easy to make – just toss all of the ingredients in a Magic Bullet cup, blend it up, and pour the batter into the paper muffin liners (or greased muffin pan). You can add chocolate chips, nuts, or shredded coconut for variations of this recipe. This recipe only makes six strawberry banana muffins, but you can double or triple it to make more.

By the way, these are the perfect on-the-go breakfast! Keep them in the refrigerator and heat them up before serving again (I prefer eating them warm instead of room temperature/chilled).

Low-Fat Strawberry Banana Muffins


  • 1 ripe banana
  • 1 egg
  • ¼ cup plain non-fat Greek yogurt
  • 2 tbsp unsweetened applesauce
  • ¼ cup whole wheat flour
  • ½ cup and 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp cinnamon
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • ½ cup chopped fresh organic strawberries


  1. Preheat oven to 375 degrees F.
  2. Line a muffin pan with 6 paper liners, or grease with cooking spray.
  3. Add all ingredients EXCEPT THE STRAWBERRIES to a Magic Bullet pitcher and blend until batter is smooth and all ingredients are well combined (a few minutes).
  4. Add chopped strawberries (and chocolate chips or nuts, if desired) and stir with a spoon.
  5. Pour batter into each liner until ¾ full.
  6. Top the muffins with a few pieces of chopped strawberries for a nice decorative effect.
  7. Bake for 20-25 minutes, until tops are golden brown and a toothpick comes out clean after piercing the center.

Makes 6 muffins

And the No-Bake recipes just keep on coming!

The best part of no-bake is no wait! These are ready to go the moment you’re done blending.

I mean, you’re supposed to make them into little balls, but if you’re making this just for yourself you could just eat them out of the blender with a spoon… I mean, I didn’t do that or anything…

For these White Chocolate & Mango Bites, you’ll need:

No-Bake White Chocolate Mango Bites

(makes about 18 bites)


  • 2/3 cup cashews (unsalted, and raw if possible)
  • 1/3 cup dry oats
  • 3 tbsp agave or maple syrup (or combination)
  • 1 tsp vanilla extract
  • 1/4 cup dried and diced mango
  • 1/4 cup white chocolate chips/chunks


  1. Blend cashews and oats until they become a fine powder.
  2. Add the agave and vanilla extract and blend again.
  3. Add the mango and white chocolate and pulse until you reach the desired consistency. If it’s too sticky, you can refrigerate for a bit so that it’s easier to work with.