Kiwi · Pineapple · Popsicles

Healthy Popsicles with Kiwi & Pineapple

INGREDIENTS
For the healthy popsicles:
Additional ingredients:

INSTRUCTIONS

  1. Put all ingredients into a food processor or blender and blend until smooth.
  2. Cut the kiwi into very thin slices and put them on the inside of the popsicles molds. They will only stick if the slices are really thin.
  3. Carefully fill the smoothie into the popsicle molds, add a popsicle stick, and freeze them for about 12 hours. To get the homemade popsicles out of the mold, just put the popsicles molds under hot running water for a few seconds. Enjoy!

from Blogger http://day-diy.blogspot.com/2017/05/healthy-popsicles-with-kiwi-pineapple.html

Kiwi · Pineapple · Popsicles

Healthy Popsicles with Kiwi & Pineapple

INGREDIENTS
For the healthy popsicles:
Additional ingredients:

INSTRUCTIONS

  1. Put all ingredients into a food processor or blender and blend until smooth.
  2. Cut the kiwi into very thin slices and put them on the inside of the popsicles molds. They will only stick if the slices are really thin.
  3. Carefully fill the smoothie into the popsicle molds, add a popsicle stick, and freeze them for about 12 hours. To get the homemade popsicles out of the mold, just put the popsicles molds under hot running water for a few seconds. Enjoy!

from Blogger http://day-diy.blogspot.com/2017/05/healthy-popsicles-with-kiwi-pineapple.html

POPS

CREAMY WHOLE LEMON ICE POPS


INGREDIENTS:

  • 1 (14 oz) can fat free sweetened condensed milk (must use fat free! regular condensed milk will be too creamy and ice pops won’t freeze right)
  • 1/2 cup whole milk (you can use reduced fat but your ice pops will be icier)
  • 1 whole lemon minus seeds

DIRECTIONS:

1. Slice your lemon into thin slices and remove the seeds. Discard seeds. Place lemon slices into a blender.
2. Add condensed milk and whole milk into blender. Blend at high speed (I used my smoothie setting) until smooth batter forms and lemon is completely pureed. Pour into ice molds and freeze for several hours or overnight. To remove, run ice molds under warm water for a few seconds and then pop out of ice pop molds.

from Blogger http://day-diy.blogspot.com/2017/04/creamy-whole-lemon-ice-pops.html

DIY · fashion · summer

diy fashion collection for summer

One of the styles that love and I just is the DIY shortcut . I just love them . Love wearing them , they look so beautiful and so sexy and attractive a really enjoy them but the only problem I had is that they were a little costy but I found the solution to that I make my oun shirts from old fashion ones 
there is some models and some of the cutting techniques

from Blogger http://day-diy.blogspot.com/2017/04/diy-fashion-collection-for-summer.html

DIY · fashion · summer

diy fashion collection for summer

One of the styles that love and I just is the DIY shortcut . I just love them . Love wearing them , they look so beautiful and so sexy and attractive a really enjoy them but the only problem I had is that they were a little costy but I found the solution to that I make my oun shirts from old fashion ones 
there is some models and some of the cutting techniques

from Blogger http://day-diy.blogspot.com/2017/04/diy-fashion-collection-for-summer.html

Pie

Strawberry Rhubarb Pie

Ingredients:

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 3 cups sliced rhubarb (1/2 inch pieces)
  • 2 and 1/2 cups chopped strawberries
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish

Directions:

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Make ahead tip/Freezing: This a great pie to make 1 day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

from Blogger http://day-diy.blogspot.com/2017/04/strawberry-rhubarb-pie.html

cooking · dessert · Frozen Yogurt · Health

Healthy Lemon Raspberry Frozen Yogurt

5 Minute Lemon Raspberry Frozen Yogurt using only 4 ingredients – it’s healthy, sweet, delicious and so easy to make! | gluten free recipes
Author: Krista
Recipe type: Dessert, Kid Friendly, Gluten Free,
Serves: 4-6
Ingredients
  • 1 cup plain greek yogurt (regular)
  • 12 oz. frozen raspberries
  • ⅓ cup fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 3 tablespoons honey
  • Instructions
    1. To a blender add greek yogurt, raspberries, lemon juice, lemon zest, and honey.
    2. Blend until smooth.
    3. Serve immediately or for a more solid consistency place in an air tight container and put in freezer for 1-2 hours. Serve!
    Nutrition Information
    Serving size: ½ cup Calories: 101 Fat: 4 g Carbohydrates: 16 g Sugar: 13 g Sodium: 24 mg Fiber: 2 g Protein: 2 g Cholesterol: 10 mg

from Blogger http://day-diy.blogspot.com/2017/04/healthy-lemon-raspberry-frozen-yogurt.html

cooking · dessert · Frozen Yogurt · Health

Healthy Lemon Raspberry Frozen Yogurt

5 Minute Lemon Raspberry Frozen Yogurt using only 4 ingredients – it’s healthy, sweet, delicious and so easy to make! | gluten free recipes
Author: Krista
Recipe type: Dessert, Kid Friendly, Gluten Free,
Serves: 4-6
Ingredients
  • 1 cup plain greek yogurt (regular)
  • 12 oz. frozen raspberries
  • ⅓ cup fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 3 tablespoons honey
  • Instructions
    1. To a blender add greek yogurt, raspberries, lemon juice, lemon zest, and honey.
    2. Blend until smooth.
    3. Serve immediately or for a more solid consistency place in an air tight container and put in freezer for 1-2 hours. Serve!
    Nutrition Information
    Serving size: ½ cup Calories: 101 Fat: 4 g Carbohydrates: 16 g Sugar: 13 g Sodium: 24 mg Fiber: 2 g Protein: 2 g Cholesterol: 10 mg

from Blogger http://day-diy.blogspot.com/2017/04/healthy-lemon-raspberry-frozen-yogurt.html