Happy Monday my sweet Fruit and Veggie fans!
Wow, this week has flown by! I’m busy preparing for another trip to visit my grandson. I’m so excited! I haven’t seen him since June! We facetime at least once each day but it’s not the same; I can’t hug and kiss him through the screen, lol It’s truly amazing to see how fast they grow and learn, such a blessing.
Of course I’m prepping for the trip, it wouldn’t be right for Grandmother to show up without treats right?
Our last facetime chat revealed a need suggesting Grandmother make a quick trip to the bookstore before hitting the kitchen.
It’s seems our little one has learned something new this week…biting!
We’ll see if this helps a bit! They grow up so fast, every opportunity we spend together brings back both the good and not-so-good times we all have experienced as parents. I remember how hard it was when you’re rushed for time, tired, frazzled and don’t seem to have enough time in the day!
This hurry and scurried pace of daily life reminds me of the famous Proverb which tells us to....
Take time to smell the roses!
As I took a moment to walk around the lawn this morning I noticed one tiny rose smiling up at me, just waiting to grace my day! Size certainly didn’t matter with this little bud, it smelled heavenly! Seeing this rose, I knew what I would share for our weekly Fruits and Veggies Monday gathering.
Chocolate and Raspberry Lemon Cream Roses!
- Thai Coconut Milk (1 can)
- Kite Hill Vegan Cream Cheese (1/3 cup)
- Fresh Lemon Juice (2 tbsp.)
- Vanilla (1 tsp)
- Organic Yacon Syrup or Maple Syrup (2 tbsp.)
- Fresh Raspberries (1 1/3 cup)
- Dairy Free Dark Chocolate Chips (1 cup)
I purchased these silicone rose molds long ago and it’s been fun using them to create both ice cream and baked treats. Both cleanup and storage are great. After melting ½ of the chocolate chips I began “painting” the rose which appears on the top of each rose cup. This I must say was the most challenge stage of rose creation, requiring steady hands.I just have to say, they weren't steady after that! Into the freezer they went to allow the chocolate to solidify. By the way.... Did you know the cocoa used in dark chocolate comes from the cocoa seed found in the Cocoa fruit?
I had refrigerated the can of coconut overnight so I could use just the coconut cream which solidified overnight. Blend the Coconut cream, cream cheese, lemon juice, vanilla and Yacon syrup. Yacon Syrup is a wonderful natural sweetener. The Yacon plant is native to South Africa but with its anti-hyperglycemic affects Yacon is quickly gaining popularity all around the world. Especially beneficial to diabetics, in syrup form it can easily be a sugar substitute in most recipes. Containing high levels of potassium makes Yacon a healthy choice for those with blood pressure and chloresterol issues
Now we blend the raspberries! Natures Candy! Packed with Vitamins!
Did you know raspberries are one of natures berries which are low in sugar, great for your fruity treats!
Using a few tablespoons of coconut water…
along with the raspberries enabled me to blend them into a dreamy fruity cream! Feel free to add a touch of Yacon if you prefer! The chocolate had solidified, time to fill the molds!
I carefully filled each mold…
with the lemon cream and then swirled the raspberry around the the top. Using a toothpick I swirled the raspberry throughout the cream. Now back to the freezer! After the cream solidified I capped each rose with melted chocolate!
And there you have it! Roses, Chocolate and Lemon Ice Cream! Enjoy!
Oh, I almost forgot! I have to share my sweet little rose!
Just a little reminder as you begin the week…take a moment to stop and smell the roses!
So glad you stopped by today and so thankful for my fruits and veggie friends! What fresh fruits are available right now where you live? I would love to hear! I hope you all have a wonderful week of fresh fruits and veggies!
And as always, blessings to you all!