This easy No Churn Ice Cream recipe uses only 4 simple ingredients, and there’s no need for a fancy ice cream maker! With just 10 minutes of hands-on time, you can let the freezer do the rest. It’s a delicious summertime dessert that everyone will love!

Homemade Vanilla Ice Cream really is the way to go, but it can often be time-consuming and complicated. 

As much as we love this Homemade Vanilla Ice Cream made from frozen custard or this Easy Homemade Ice Cream from the ice cream maker, sometimes we don’t have an ice cream maker handy.

This No Churn Ice Cream recipe doesn’t require any special equipment or ingredients. 

It is creamy, sweet, and utterly indulgent, and only requires 10 minutes of hands-on prep!

I’ve got a week full of new no churn ice cream recipes coming your way, including this No Churn Chocolate Ice Cream, this No Churn Biscoff Ice Cream, this No Churn Strawberry Ice Cream, No Churn Birthday Cake Ice Cream and this No Churn Oreo Ice Cream.

It’s the perfect make-ahead recipe, as it needs to be set for at least 6 hours, but you can store it in the freezer up to 3 months!

You can easily customize this easy recipe with your favorite flavors and toppings, too!

Try my Strawberry Shortcake Ice Cream Cake, these Frozen Chocolate Truffle Bars, or my Peanut Butter Cup Dessert Pizza (Treatza Pizza) for more frozen dessert ideas!

Ingredients Needed:

• Heavy Whipping Cream: use full-fat heavy cream for the creamiest flavor here. 
• Sweetened Condensed Milk: adds to the creamy texture and gives the dessert a bit of sweetness too. 
• Greek Yogurt: I like to add a bit of Greek yogurt to cut some of the sweetness. You can omit it if you like. Choose a high-fat plain yogurt so that it doesn’t become icy.
• Vanilla Extract: adds a warm sweet but subtle flavor to the ice cream. 

How to Make No Churn Ice Cream

This recipe only has a few easy steps! Full instructions are included in the recipe card below.

1. Combine all ingredients: Whip cream with an electric mixer, then add condensed milk, yogurt (if using), and vanilla and combine.
2. Pour and freeze: Pour mixture into a loaf pan and freeze until firm.

No Churn Ice Cream FAQs

Tips and Notes

• Stand mixer. You can mix the ingredients in the bowl of a stand mixer if you would prefer, just make sure you use the whisk attachment. 
• Whipping cream: there are no substitutions for whipping cream in this recipe since the high fat and air incorporated will make a smooth and creamy ice cream.
• Greek yogurt: I like to add a bit of Greek yogurt to cut some of the sweetness but you can leave this out if you like. Choose a high-fat plain yogurt so that it doesn’t become icy.
• Vanilla. Use vanilla bean paste for a more intense vanilla flavor if you prefer. 

No Churn Ice Cream Variations

Additions: there are so many ways to make this your own! Here are a few of our favorite mix-ins:

• Lemon zest or lemon curd
• Crumbled cookies
• Jams and jellies
• Nutella or cookie butter
• Cream cheese
• Mint extract or other extracts
• Mini chocolate chips or chunks of chocolate

Toppings: Add some toppings to your ice cream as you serve it.

• Dessert sauces! Some of our favorite sauces are the classic chocolate and Strawberry Sauce, but I also like caramel like my Dulce De Leche. 
• Mini chocolate chips or shaved chocolate are great on top.
• Candy like Reese’s pieces or M&M’s is great on top. 

Serving Suggestions

Serve your creamy vanilla ice cream with some fresh fruit on the side, or with ice cream syrup or candy toppings. 

Make an ice cream factory by putting different toppings into small bowls and letting everyone get their own favorite toppings! This is great for kids’ parties.

Try some of my other no-churn ice cream recipes to have a few different flavors on hand. Check out my No Churn Turtle Ice Cream, No Churn Peanut Butter Oreo Ice Cream, and this Easy No Churn Coconut Cream Pie Ice Cream!

More Easy Frozen Dessert Recipes To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

No Churn Birthday Cake Ice Cream

Desserts

No Churn Oreo Ice Cream

Desserts

No Churn Strawberry Ice Cream

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No Churn Ice Cream

This super easy No Churn Ice Cream recipe uses only 4 simple ingredients, and there's also no need for a fancy ice cream maker! With 10 minutes of hands-on time you can let the freezer work its magic to make this delicious dessert!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 servings

Calories 360cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream
• 14 oz can sweetened condensed milk (300 ml)
• ¼ cup plain full-fat Greek yogurt (optional)
• 1 tablespoon vanilla extract

US Customary – Metric

Instructions

• Whip cream with an electric mixer in a large bowl until stiff peaks form.
• Add condensed milk, yogurt (if using), and vanilla. Mix on low until combined.
• Pour into a loaf pan or medium-sized container and freeze until firm, about 6-8 hours.
• Remove from the freezer 10-15 minutes before serving.

Notes

Ingredients and Substitutions:

Whipping cream: there are no substitutions for whipping cream in this recipe since the high fat and air incorporated will make a smooth and creamy ice cream.

Greek yogurt: I like adding some Greek yogurt to cut some of the sweetness. You can omit it if you like. Choose a high-fat plain yogurt so that it doesn’t become icy.

Additions: there are so many ways to make this your own! Here are a few of our favorites:

• Lemon zest or lemon curd
• Crumbled cookies
• Jams and jellies
• Nutella or cookie butter
• Peanut butter
• Cream cheese
• Mint Extract or other extracts
• Mini chocolate chips or shaved chocolate

 

Storage

• Freeze: Store your homemade ice cream in an airtight container that’s also freezer safe and in the freezer for up to 2 months. Sit it at room temperature for about 10 minutes before serving it.

Nutrition

Calories: 360cal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 68mg | Potassium: 68mg | Sugar: 31g | Vitamin A: 999IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 0.1mg

The post No Churn Ice Cream appeared first on The Recipe Rebel.

This Greek Chicken Marinade is perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

When it’s warm out, grilled chicken is one of our favorite dinners to enjoy (especially if we can eat it outside while the sun is shining!).

This easy Greek chicken marinade recipe is perfect for making a healthy meal for the whole family with minimal fuss.

Made with very simple ingredients, in under an hour, it’s perfect for a busy weeknight dinner! Serve it with some store bought naan, this Greek Pasta Salad or this Instant Pot Jasmine Rice or Greek Pasta Salad with homemade Lemonade.

Because we’re marinating the chicken in yogurt, which is a foolproof method for making it creamy, juicy, and richly flavored, this Greek chicken is juicy and delicious every time.

It’s a great recipe to meal prep for later in the week because you can make extra marinade and store it to use in another meal a few days later (you can even freeze it — more on that later!).

This Greek marinade recipe is versatile, so you can use fresh herbs instead of dried ones, or change them up to suit your preference.

You can also cook your chicken any way you like — on the stove, in the oven, in the slow cooker, but we love it grilled!

For more Greek-inspired meals, check out my Spicy Baked Feta (Mpougiourdi), and this Feta Pasta with Dill. Alternatively, try another of these Grilled Chicken recipes or this Hawaiian Chicken Recipe for more grilled chicken goodness.

Ingredients Needed:

• Oil: since this is my interpretation of a Greek-style marinade, we are definitely using olive oil. Olive oil does add significant flavor, but you can swap this for another oil you have if you need to.
• Yogurt: only plain yogurt will do here, either Greek-style or Natural yogurt, but you can use any fat percentage: from 0% to ultra thick and rich.
• Lemon: use fresh lemon zest and fresh lemon juice for the best flavor. The acidity will help tenderize the meat.
• Seasoning: use classic Greek flavors with fresh garlic, dried oregano, dried parsley, kosher salt, and black pepper.
• Sugar: white granulated sugar will add a bit of sweetness to the marinade, to counteract the acidity.
• Chicken: I tend to use boneless, skinless chicken breasts, but chicken thighs or chicken with the skin on will work too. You can use chicken with the bone in, but the cook time may vary.

How to Make Greek Chicken Marinade

This recipe is simple to make! Full instructions are included in the recipe card below.

1. Make marinade: Combine marinade ingredients in a Ziploc bag or airtight container.
2. Add chicken: Place chicken in the bag or container, seal it, and shake it to coat the chicken.
3. Marinate: Let the chicken marinate in the refrigerator.
4. Cook chicken: Grill or bake the chicken until fully cooked. Let it rest before serving. 

Greek Chicken Marinade FAQs

Tips and Notes

• Type of Oil. It’s best to use an oil that best compliments the type of food you’re making. Olive oil is best for Greek, Italian, and Mediterranean dishes.
• Fresh Herbs: Got fresh herbs? Wonderful! Use 3 times the amount of fresh herbs (finely chopped) than you would dried ones. 
• Double it up: Make a double batch of this marinade, divide it, and store the excess marinade in an airtight container or jar, in the refrigerator, for up to 3 days to use on another meat later in the week!

Greek Chicken Marinade Variations

• Add some heat. Add some red pepper flakes, cayenne pepper, or hot sauce to the marinade, or sprinkle some on top before you cook your chicken to add a spicy kick to the meal.
• Chicken. You can use this marinade with any cut of chicken, or even another meat. It’s one of those great recipes you’ll use again and again for all sorts of foods!

Serving Suggestions

Serve this Greek Chicken Marinade dish with your favorite sides to make a complete meal.

It’s perfect for making Greek chicken gyros and wraps, or try it in one of these Pasta Salad Recipes!

If you’re using an outdoor grill to cook your chicken, you may want to pair it with this Southwest Potato Salad with tomatoes and Corn on the Cob, or another one of my BBQ Sides for Summer!

If you’re cooking it in the oven, or fancy something a bit different, try these Air Fryer Green Beans and Air Fryer Broccoli with this Cream Cheese Mashed Potatoes recipe.

More Easy Chicken Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Greek Chicken Marinade

This Greek Chicken Marinade dinner is rich, creamy, and perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

Course Main Course

Cuisine Greek

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 356cal

Author Ashley Fehr

Ingredients

• ⅓ cup extra virgin olive oil
• ¼ cup plain Greek yogurt
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 2 lbs chicken (I usually use breasts, but thighs or bone-in chicken will work just fine)

US Customary – Metric

Instructions

• Combine all ingredients in a zip-top plastic bag or a container just big enough to hold your chicken and marinade (too big, and the marinade doesn’t surround the chicken).
• Refrigerate for 30-60 minutes (with the pieces of chicken, I don’t like to let it go longer because the acid can break down the meat too much).
• Use your preferred method of cooking the chicken. Grill or bake at 400 degrees F for about 20 minutes, until a meat thermometer reaches an internal temperature of 165 degrees.
• Let the cooked chicken rest, covered, for 10 minutes before serving.

Video

Notes

*The nutrition information is difficult to estimate on this recipe, as most of the marinade will be discarded.

Stovetop: you can cook this chicken on the stove top in a covered skillet over medium-high heat, flipping once. It will take roughly 5-8 minutes per side depending on the thickness of your chicken.

Slow cooker: you can also cook this chicken in the slow cooker on low for 3 hours-4 hours. 

Storage: Store cooked chicken in the refrigerator in an airtight container for up to 3 days. You can store the uncooked marinade in the fridge for up to 4 days, to use on other meat, providing it has not already touched any raw chicken.

Freezer: you can freeze cooked chicken in an airtight container or freezer bag for up to 3 months. You can also freeze uncooked chicken right in the marinade for 3 months as well — it will marinate as it thaws!

 

Nutrition

Calories: 356cal | Carbohydrates: 6g | Protein: 50g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 850mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg

The post Greek Chicken Marinade appeared first on The Recipe Rebel.

This easy Lemon Bread recipe is packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top — this one is for all the lemon lovers out there! It’s the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert.

This is the BEST lemon loaf I’ve made, and it’s such an easy recipe to follow!

Filled with fresh lemon flavor, it’s got a great moist crumb and can be easily customized to suit your preference for sweet or tangy flavors.

This loaf of lemon bread is even better than the Starbucks Lemon Loaf, and I don’t say that lightly!

Just in case you aren’t aware, I LOVE lemons. They have such a unique, tangy flavor that cuts through the sweetness of traditional baked goods.

It’s perfect for brunches or afternoon tea, just like my Lemon Blueberry Cream Cheese Coffee Cake recipe.

It’s a versatile recipe that I know will become a new favorite! It’s also the perfect recipe to batch bake and store some in the freezer for later.

If you love this lemon bread recipe, you’ll also love my Orange Cranberry Bread, this Cinnamon Apple Bread, and this classic Banana Nut Bread.

For more lemon desserts, try my Lemon Blueberry Angel Food Cake Roll, this amazing Lemon Lush Dessert, and my Greek Yogurt Lemon Bundt Cake.

Ingredients Needed:

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

• Oil – Vegetable oil or canola oil will work well, but any kind of oil can be used. I have not tested this recipe with any other kind of fat. The oil keeps it very moist!
• Sugar – white granulated sugar is perfect for this recipe.
• Eggs – help the bread to rise and binds ingredients together.
• Yogurt – I have used 0% Plain Greek Yogurt, but you can swap this for full-fat sour cream. You can use a lower-fat, non-Greek yogurt, but keep in mind that a thinner yogurt will result in a wetter loaf.
• Lemon Juice – get fresh lemons that you juice yourself for the best flavor.
• Vanilla – vanilla extract gives the bread a subtle warm flavor that melds so well with the citrusy lemon.
• Flour – I’ve only tested this recipe with all-purpose flour, but you should be able to swap some or all of the flour with whole wheat without any problems. 100% whole wheat flour will result in a denser loaf. You can use Gluten-Free flour if you like, as long as it acts like normal flour in bread.
• Baking Powder – helps the bread to rise quickly!
• Salt – use kosher salt to enhance all the flavors in this loaf.
• Lemon Zest – you’ll need fresh lemons for lemon juice anyway, but we’re going to use the lemon zest as well for an amazing citrus tang!
• Powdered Sugar – this is the base of the simple lemon glaze that will go on top of your lemon cake.

How to Make Lemon Bread

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

Lemon Bread

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

1. Mix oil and sugar. In a large bowl whisk together the oil and sugar.
2. Add wet ingredients. Add eggs, yogurt, lemon juice, and vanilla extract.
3. Combine. Whisk until fully combined.
4. Add dry ingredients. Add flour, baking powder, salt, and lemon zest.
5. Stir. Stir until just combined to make a thick batter — don’t overmix or it could make your bread tough!
6. Bake. Spread the batter into a loaf pan and bake until golden. Allow the loaf to cool while you make the lemon glaze, then drizzle the glaze over the loaf before serving.

Lemon Bread FAQs

Tips and Notes

• Pan type. The citrus makes lemon bread brown more quickly than other types of quick bread. I recommend using a light-colored loaf pan or a glass pan rather than a dark non-stick one. If it is browning too quickly, you can tent the top with foil at the 30-minute mark.
• Pan size. A larger pan will bake more quickly. I prefer to use a 9 by 5-inch loaf pan for this recipe as it bakes in about 40 minutes and therefore doesn’t brown as much on the edges. An 8 x 4 inch loaf pan will work just fine, but you may need 50-60 minutes of baking time. It will yield a taller loaf.

Lemon Bread Variations

• Different Citrus. You can use different citrus fruits in this recipe. Try oranges, grapefruit or limes, for a flavorful twist.
• Berries. You can add fresh blueberries or chopped strawberries to this recipe without changing the recipe! Aim for about 1 cup. If using frozen berries, don’t defrost them before adding them in, and keep in mind it may need a longer bake time.
• Chocolate. Add some white chocolate chips to the cake batter for added sweetness, or drizzle some melted white chocolate on top for a fancy finish.
• Frosting. Use a cream cheese frosting or a sweeter sugar frosting for the top of the bread for a sweeter finish.

Serving Suggestions

We love having lemon bread with a hot cup of coffee for a sweet breakfast treat. Freezing individual slices of this bread makes it super handy to quickly defrost and enjoy as a snack whenever you like too.

If you want something and want to know How to Make Cold Brew Coffee then I’ve got you covered. This lemon loaf also tastes great with my Caramel Frappuccino, or you can try this Easy Frappe reicpe when summer hits!

Serve this glazed lemon bread warm with a scoop of Coffee Ice Cream for a decadent dessert twist on the classic lemon and coffee combination!

More Quick Bread Recipes and Desserts To Try

Breakfast

Healthy Banana Bread recipe

Soup

Drop Dumplings for Soup

Breakfast

Cinnamon Roll Bites

Quick Breads

Cheddar Bay Biscuits

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Lemon Bread recipe

This easy Lemon Bread recipe is the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert. Packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top, this one is for all the lemon lovers out there!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 212cal

Author Ashley Fehr

Ingredients

Lemon Bread

• ¼ cup canola oil 50 grams
• 1 cup sugar 200g
• 2 large eggs
• ¾ cup plain 0% Greek yogurt 180 grams
• ¼ cup lemon juice 1 lemon
• 1 teaspoon vanilla
• 1 ¾ cups all-purpose flour 227 grams fluffed and leveled
• 2 teaspoons baking powder
• ½ teaspoon salt
• zest of 2 lemons or 3, if you like things tangy!

Lemon Glaze

• ½ cup powdered icing sugar
• 1-2 tablespoons lemon juice

US Customary – Metric

Instructions

Lemon Loaf

• Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″) loaf pan (I recommend glass or light-colored as it will darken more quickly in a nonstick pan).
• In a large bowl whisk together the oil and sugar on with a hand mixer on low speed. Add the wet ingredients of eggs, yogurt, juice, and vanilla extract. Whisk until smooth.
• Now add in the dry ingredients. Add the flour, baking powder, salt, and lemon zest and stir just until combined.
• Spread batter into prepared loaf pan.
• Bake at 350 degrees F for 40-55 minutes (a larger pan will bake more quickly), covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread comes out clean or with moist crumbs.
• Cool to room temperature on a wire rack before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Lemon Glaze

• Gradually stir lemon juice into the powdered icing sugar until desired consistency is reached — you may not need all of the lemon juice!
• Drizzle over the loaf before serving.

Video

Notes

Storage

• Store: Store this lemon bread in an airtight container at room temperature for a couple of days or in the fridge for up to 5 days. Allow it to cool completely to room temperature before putting it in the fridge.

Freeze:

• To freeze slices – simply slice the loaf and wrap the slices individually in plastic wrap or parchment paper. Then store the slices in a Ziploc bag or freezer-safe container and freeze for up to 3 months. Take the slices out as you need them, letting them come to room temperature before serving them. You can heat them in the microwave for 30 seconds or so to speed this up if you like!
• To freeze the whole loaf – wrap it in plastic wrap or store it in a container in the freezer. Defrost overnight on the counter and slice once it is soft.

 

Nutrition

Calories: 212cal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 113mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

The post Lemon Bread Recipe appeared first on The Recipe Rebel.

This Orange Cranberry Bread is sweet, moist, and perfectly dense. It’s infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

If I’ve learned anything from my Cranberry Orange Trifle and my Slow Cooker Cranberry Apple Cider, it’s that I love cranberry and orange together. Especially in sweets!

I mean, what could be better than the tart flavor of cranberry and the tangy flavor of orange made better with some sugary sweetness?

This Orange Cranberry Bread is a new cranberry orange favorite! It’s moist and sweet, has just the right amount of cranberry and orange flavor, and is topped off with a super simple orange glaze.

It’s so good and takes just 15 minutes to prep! Perfect for Christmas breakfast or Thanksgiving brunch.

Ingredients Needed:

• Butter: melted butter gives the bread a moist, perfectly dense texture.
• Plain Greek Yogurt: yogurt is the key to an ultra moist sweet bread.
• Sugar: use 1 cup if you like it less sweet or 1 ¼ cups if you prefer it on the sweeter side.
• Eggs: binds everything together so the Cranberry Orange Bread can hold its shape.
• Vanilla: adds flavor depth and warmth.
• Orange Juice: use freshly squeezed orange juice for the best flavor.
• All-Purpose Flour: fluffed and leveled.
• Baking Powder: keeps the bread lighter and fluffier.
• Salt: cuts the sweetness and enhances the flavors in the bread.
• Orange Zest: add more or less to taste. The zest of 1 or 2 oranges will do the trick!
• Cranberries: fresh or frozen will work.
• Glaze: we’re topping our bread off with a two-ingredient orange glaze made with powdered sugar and orange juice.

How to Make Cranberry Orange Bread

This Orange Cranberry Bread recipe takes a quick 15 minutes to prep before you pop it in the oven. So simple and so perfect!

1. Make the batter: combine wet ingredients, then add the dry. Mix only until combined!
2. Stir in cranberries: halving the large ones ensures that you get an even distribution of berries!
3. Spread into a pan and bake: I like to dot with extra berries for a festive look!
4. Bake: Transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean or with a few moist crumbs. Remove from the oven to cool, then add the glaze.

Orange Cranberry Bread FAQs

Tips and Notes

• Grease the pan. This makes it so much easier to get the bread out when it’s done baking.
• Use 8×4 or 9×5. Either size of loaf pan will work, but it will bake more quickly in a 9×5 pan so it’s important to keep an eye on it in the oven.
• Use a glass or light colored non-stick pan. Darker colored pans can cause the outside of the bread to burn.
• Don’t over-mix. Overworked gluten can become tough and dry. Mix the batter only until just combined.
• Check for doneness. The cranberries you use, the oven you have, the pan you use, and even the elevation can affect the baking time. So, it’s important to focus on doneness rather than time. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s good to go.
• Halve the cranberries. Slicing your cranberries in half will prevent that big pop of sour cranberry flavor when you bite into one. I like that flavor to be more evenly distributed with smaller pieces.

Variations

• Use another fruit. This recipe works great with any other citrus or any other berries.
• Add nuts. Cranberry walnut is a classic! Feel free to add a handful of chopped walnuts (or another type of nut) to the batter OR sprinkle them over the top of the loaf.
• Frost it. Swap the glaze out for cream cheese frosting to make it even more dessert-y.

More Sweet Bread Recipes You’ll Love

Breads

Banana Nut Bread

Breads

Cinnamon Apple Bread

Breads

Blueberry Banana Bread

Breads

Coconut Bread with Cream Cheese Glaze + VIDEO

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Orange Cranberry Bread

This Cranberry Orange Bread is sweet, moist, and perfectly dense. It's infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Calories 239cal

Author Ashley Fehr

Ingredients

• ½ cup melted butter
• ½ cup plain Greek yogurt (100 grams)
• 1 cup sugar (200 grams) Use up to 1 ¼ cups for a sweeter bread
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup freshly squeezed orange juice (1 navel orange)
• 1 ½ cups all purpose flour (195-200 grams fluffed and levelled)
• 2 teaspoons baking powder
• ½ teaspoon salt
• zest of 1 orange (or 2, if you like things tangy!)
• 1 cup fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly)

Glaze

• ½ cup powdered icing sugar
• 1-2 tablespoons orange juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ — it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan).
• In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth.
• Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries.
• Spread into prepared loaf pan and dot with a few extra cranberries if desired.
• Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs.

Glaze

• Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze.
• Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Video

Notes

Tips and variations:

*This recipe works great with any other citrus and any berries!

*Frozen berries can slow down the baking time slightly — watching for doneness is more important than the actual bake time as that can depend on oven, type and size of pan, elevation, etc. 

*Halving large cranberries will prevent that big pop of sour cranberry flavor when you bite into one — this is easily done when fresh or frozen. 

*Tint the glaze pink by using cranberry juice instead of orange!

Nutrition

Calories: 239cal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 307IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

The post Orange Cranberry Bread appeared first on The Recipe Rebel.

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try

Desserts

No Bake Raspberry Cheesecake

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Blueberry Cheesecake

Bars & Squares

Lemon Cheesecake Bars

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Apple Crisp Cheesecakes

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 mini cheesecakes

Calories 184cal

Author Ashley Fehr

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup butter melted

Cheesecake

• 16 oz cream cheese 2 (8oz/250g) packages, room temperature
• 1 cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 granny smith apple peeled and finely chopped

Streusel

• 3 tablespoons salted butter melted
• ⅓ cup flour
• ½ cup oats
• ½ tsp cinnamon
• ¼ cup brown sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
• Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
• In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
• Bake for 20-22 minutes or until the centers are nearly set.
• Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Notes

These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.

 

Tips:

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

 

Storing:

These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.

To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.

Nutrition

Calories: 184cal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

The post Apple Crisp Cheesecakes appeared first on The Recipe Rebel.

This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.

Fall is here, which means it’s time for all things pumpkin!

If you’ve been around here for a while you might have heard me say that apple is always my first choice for fall baking. But, my husband and kids love pumpkin and it does make the house smell amazing.

Once September hits you can catch me in the kitchen baking up Pumpkin Muffins, Pumpkin Pie, Pumpkin French Toast, Pumpkin Pudding Cake, and now this Pumpkin Chocolate Chip Bread.

This sweet bread is so simple to make, has the perfect spiced pumpkin flavor, and is so insanely moist. You might just be baking this all year round!

Ingredients Needed:

• Unsalted Butter: melting the butter first makes the bread extra tender and moist.
• Sugar: plain old granulated sugar is our choice here.
• Pumpkin Puree: make sure you use pure pumpkin puree; NOT pumpkin pie filling. Pumpkin pie filling has sugar and other things added to it, so they are not the same.
• Greek Yogurt: Greek yogurt gives the bread a protein boost and makes the texture irresistibly moist.
• Eggs: holds everything together so the bread can hold its shape.
• Spices: a blend of cinnamon, ground ginger, ground nutmeg, and salt is perfect complement to the pumpkin flavor.
• Baking Powder and Baking Soda: keeps the texture light and fluffy.
• Vanilla Extract: adds flavor depth.
• Flour: all purpose and whole wheat both work great!
• Chocolate Chips: use your favorite variety of chocolate chips to mix in to the batter.

How to Make Pumpkin Chocolate Chip Bread

This delicious sweet bread is prepped and ready for baking in just 10 minutes. Full instructions are included in the recipe card below.

1. Fat + sugar: Mixing together the butter and sugar first adds air pockets and creates a lighter texture.
2. Combine the wet ingredients: Add in pumpkin, yogurt, eggs, baking powder and soda, and spices. Whisk to combine.
3. Add the dry ingredients: Add in the flour and stir until just combined.
4. Bake: Stir in the chocolate chips, transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean.

Pumpkin Bread FAQs

Tips and Notes for Pumpkin Chocolate Chip Bread

• Check the pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. Puree is just pumpkin while filling has other ingredients like sweetener.
• Grease the pan. Lightly greasing the pan makes it so much easier to remove the bread after baking.
• Don’t over-mix. Over-mixed batter can result in dense, dry bread. Mix until just combined for the best texture.
• Check for doneness. Use a toothpick to check if the bread is done. If it comes out clean, then it’s good to go. I recommend checking at 50 minutes, then adding time as needed.
• Cover with foil, if needed. If the top of the bread is browning too much, but it’s not fully baked in the middle yet, cover the loaf with foil and continue baking.
• Customize. Feel free to play around with different baking chips like white chocolate, cinnamon, or even butterscotch. This sweet bread would also be delicious topped off with Cream Cheese Frosting.

More Pumpkin and Chocolate Recipes to Try

Fall/Winter

Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO

Desserts

Double Chocolate Pumpkin Cheesecake Oreos

Desserts

Flourless Pumpkin Cheesecake Brownies

Desserts

Turtle Pumpkin Pie

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Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 273cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter (melted)
• 1 cup granulated sugar (200 grams)
• 1½ cups pure pumpkin puree (not pie filling) 300 grams
• ½ cup plain Greek yogurt
• 2 large eggs
• 3 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1¾ cups all purpose flour (228 grams)
• 1 cup chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a 9×5" will require less bake time).
• In a large bowl, whisk together the butter and sugar for 2 minutes.
• Add pumpkin, yogurt, eggs, cinnamon, baking powder, vanilla, baking soda, salt, ginger and nutmeg. Whisk until combined.
• Add flour and stir in just until combined. Stir in chocolate chips and spread into prepared loaf pan.
• Bake for 50-70 minutes, until a toothpick comes out clean or with moist crumbs. If necessary, cover with foil for the last 20-30 minutes of bake time if the top is browning too quickly.

Video

Nutrition

Calories: 273cal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 192mg | Potassium: 214mg | Fiber: 2g | Sugar: 22g | Vitamin A: 6053IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

The post Pumpkin Chocolate Chip Bread appeared first on The Recipe Rebel.

This Watermelon Smoothie is your new go-to refreshing summer smoothie! It’s fruity, creamy, and has just the right amount of watermelon flavor.

Is there anything more refreshing in the summer than watermelon? I don’t think so!

And while I do love my Raspberry Watermelon Sorbet for dessert, sometimes I want the refreshing flavor of watermelon in a slightly healthier way.

That’s where this Watermelon Smoothie comes in!

This breakfast smoothie is made with four simple ingredients and has the perfect amount of watermelon flavor with just a hint of strawberry. It’s creamy, fruity, and the perfect way to cool off on a hot day!

Looking for more smoothies? Check out this Healthy Strawberry Smoothie Recipe, this Peanut Butter Banana Smoothie, or this Mango Smoothie!

Ingredients Needed:

This fruity breakfast smoothie requires just 4 simple ingredients!

• Watermelon Juice or Milk: you’ll get a little more watermelon flavor with watermelon juice, but you’ll get a creamier texture with milk. Either one works great!
• Greek Yogurt: you can use plain or vanilla Greek yogurt to thicken this smoothie.
• Frozen Fruit: a combination of frozen watermelon chunks and frozen strawberries creates the perfect flavor.

How to Make this Watermelon Smoothie

This refreshing summer smoothie comes together in just 5 minutes! Check my ultimate list of tips and tricks in this post on How to Make a Smoothie.

1. Combine: Add all of the ingredients to the blender starting with the liquid, then the yogurt followed by the frozen fruit.
2. Blend: Blend it all up until smooth, adjusting the texture as needed.

Smoothie FAQs

Variations

• Add herbs. Maybe it sounds weird, but a few fresh mint or basil leaves gives this refreshing smoothie a delicious, herby flavor twist.
• Sweeten it. Some frozen watermelon isn’t super sweet so you may want to compensate a bit with a drizzle of honey.
• Thicken it up. Make this breakfast smoothie more filling with a handful of old-fashioned oats, ground flax or hemp hearts.
• Use a different liquid. Watermelon juice adds great flavor, but you can use milk, coconut water and strawberry juice are also great options.
• Make it green. Incorporate a veggie with a handful of fresh baby spinach. The color won’t be as pretty but the flavor won’t be affected.
• Boost the nutrition. Add some extra protein and fiber with a sprinkle of chia seeds or protein powder.

More Smoothie Recipes You’ll Love

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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Watermelon Smoothie

This Watermelon Smoothie is your new go-to refreshing summer smoothie! It's fruity, creamy, and has just the right amount of watermelon flavor.

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 112cal

Author Ashley Fehr

Ingredients

• ¾-1 cup watermelon juice or milk, any kind
• ½ cup Greek yogurt plain or vanilla
• ¾ cup frozen strawberries
• 1 cup frozen watermelon chunks

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring or adding more liquid as desired.

Notes

This recipe makes about 20-22 ounces of smoothie — two small or one very large.

Substitutions:

• You can use fresh watermelon but you may find you need to add ice to thicken it.
• If your watermelon isn’t very sweet, you may want to add some honey or sugar to sweeten your smoothie slightly.
• I like to add strawberries because watermelon has such a mild flavor, but you can use all watermelon or add in another berry.
• Watermelon juice adds great flavor but can be hard to find. Feel free to swap for another red juice, milk or even water.

 

Variations:

• Add herbs. Maybe it sounds weird, but a few fresh mint or basil leaves gives this refreshing smoothie a delicious, herby flavor twist.
• Sweeten it. Some frozen watermelon isn’t super sweet so you may want to compensate a bit with a drizzle of honey.
• Thicken it up. Make this breakfast smoothie more filling with a handful of old-fashioned oats, ground flax or hemp hearts.
• Use a different liquid. Watermelon juice adds great flavor, but you can use milk, coconut water and strawberry juice are also great options.
• Make it green. Incorporate a veggie with a handful of fresh baby spinach. The color won’t be as pretty but the flavor won’t be affected.
• Boost the nutrition. Add some extra protein and fiber with a sprinkle of chia seeds or protein powder.

Nutrition

Calories: 112cal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 332mg | Fiber: 2g | Sugar: 18g | Vitamin A: 442IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 1mg

The post Watermelon Smoothie appeared first on The Recipe Rebel.

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It’s thick, creamy, and makes the best sweet breakfast or snack!

In my opinion, blueberries don’t get enough attention in smoothies. They’re often part of a mixed berry smoothie, but rarely do they get to be the feature. Well, this Blueberry Smoothie brings the delicious sweetness of blueberries to the forefront! And it’s so good.

This recipe is made with four simple ingredients, perfectly creamy, and has just the right amount of blueberry flavor complemented by frozen banana. It’s ready in just 5 minutes!

Looking for more recipes featuring blueberries? Check out 30+ of the best blueberry recipes!

Ingredients Needed:

• Milk: any kind of milk will work! Don’t want to use milk? Try juice! Keep in mind this will change the texture of the smoothie.
• Greek Yogurt: plain or vanilla Greek yogurt is a great way to add extra flavor, a boost of protein, and to create an ultra creamy smoothie.
• Frozen Fruit: a combination of frozen banana and frozen blueberries creates delicious flavor and a creamy texture.

How to Make a Blueberry Smoothie

1. Combine: Add all of the ingredients to your blender in the order listed (see my post on How to Make a Smoothie for more ideas!).
2. Blend: Blend until smooth, adjusting the consistency as needed, then serve and enjoy.

Smoothie FAQs

Blueberry Banana Smoothie Variations

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

Serving Suggestions

A blueberry smoothie makes a great healthy snack or light breakfast, but it’s also a great addition to a bigger breakfast!

Serve it next to a slice of Lemon Blueberry Cream Cheese Coffee Cake, Baked Oatmeal, Whole Wheat Pancakes, you name it.

More Smoothie Recipes You’ll Love

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Strawberry Banana Smoothie

Breakfast

Metabolism Boosting Smoothie

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Blueberry Smoothie

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It's thick, creamy, and makes the best sweet breakfast or snack!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 161cal

Author Ashley Fehr

Ingredients

• ¾-1 cup milk (any kind, or juice)
• ½ cup Greek yogurt (plain or vanilla)
• 1 frozen banana (broken in chunks – about 100 grams)
• 1 cup frozen blueberries

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring or adding more liquid as desired.

Notes

This recipe makes about 20-22 ounces of smoothie — two small or one very large.

Tips: 

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

 

Storage:

I recommend serving smoothies right away for the best texture.
If you make one and don’t finish it, you can refrigerate it for a couple of hours, or store in the freezer for longer periods.
I recommend freezing in an ice cube tray or similar and then re-blending with additional liquid to serve.

Nutrition

Calories: 161cal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 471mg | Fiber: 3g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 1mg

The post Blueberry Smoothie recipe appeared first on The Recipe Rebel.

This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It’s made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Do you ever just want to drop everything and hop on a flight to the nearest tropical destination?

Unfortunately, sometimes that just isn’t in the cards. And that’s when I reach for this Tropical Smoothie!

It’s not quite the beach vacation we’re all dreaming about, but it sure tastes like one!

This smoothie is loaded with frozen tropical fruit, coconut milk or pineapple juice, and Greek yogurt. It’s refreshing, creamy, and if you close your eyes while you drink it, you’re basically soaking up some sun on the beach.

If you like this one, you’ll also enjoy this Mango Smoothie, this Pineapple Smoothie, and this Easy Homemade Pink Lemonade!

Ingredients Needed:

• Greek Yogurt: you can use plain or vanilla yogurt. Whichever you prefer! Vanilla will add more sweetness to the smoothie.
• Liquid: use either coconut milk or pineapple juice—or a mix of both! Coconut milk will make a thicker, creamier smoothie.
• Frozen Fruit: I use a blend of banana, pineapple, and mango which creates the perfect blend of tropical flavors.

How to Make a Tropical Smoothie

This Tropical Smoothie recipe makes the perfect easy and healthy snack. It’s ready in a quick 5 minutes!

1. Combine: Add all of your ingredients to the blender.
2. Blend: Blend until smooth, stirring as necessary.

Smoothie FAQs

Tips and Notes

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Tropical Smoothie Variations

While this Tropical Smoothie is great as-is, smoothies are also incredibly customizable. Make it your own!

• Use another liquid. I love the flavor of both coconut milk and pineapple juice, but feel free to play around with the liquid you use. Other great tropical options would be coconut water, mango nectar, orange juice, etc.
• Add other fruit. The banana, pineapple, and mango combination is insanely good, but other fruit combinations work great too. Try adding or subbing in frozen strawberries, peaches, kiwi, raspberries, you name it.
• Boost the nutrition. Give the smoothie an extra kick of nutrition with a scoop of old fashioned oats, a sprinkle of flax or chia seeds, or a handful of raw cashews.
• Make it green. Feel free to toss in a handful of fresh spinach or kale to turn this into a tropical green smoothie. You won’t even taste it!

More Smoothie Recipes

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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Tropical Smoothie recipe

This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It's made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 168cal

Author Ashley Fehr

Ingredients

• ½ cup Greek yogurt (plain or vanilla)
• ¾ cup coconut milk or pineapple juice
• 1 frozen banana (broken in chunks – about 100 grams)
• ½ cup frozen pineapple chunks
• ½ cup frozen mango chunks

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring and adding more liquid as necessary.

Notes

Tips:

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Nutrition

Calories: 168cal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 425mg | Fiber: 3g | Sugar: 25g | Vitamin A: 516IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 1mg

The post Tropical Smoothie appeared first on The Recipe Rebel.

How to Make a Smoothie: my formula for the thickest, creamiest, most delicious fruit smoothie every time! Tons of options for your liquid, your fruit and your add-ins!

Whether it’s a Strawberry Smoothie, a Peanut Butter Banana Smoothie, or an Apple Crisp Smoothie, smoothies make a great breakfast, snack, or even dessert.

But, as simple as they are to make, they’re also surprisingly easy to mess up. They can be too thick, too thin, too sweet, not sweet enough, too chunky, too icy…yeah, you get it.

Well, I’m going to show you just How to Make a Smoothie! This is my formula for making the perfect one every time with just the right amount of liquid, fruit, yogurt, and add-ins.

I’ve also included plenty of variation ideas so you can customize it just how you like!

What Should I Put in My Smoothie?

The great thing about a fruit smoothie recipe is that the customization opportunities are virtually endless. Here’s a quick run through of what I usually put in my smoothies:

• Milk or Juice: you can use dairy milk, non-dairy milk, juice, or even coconut water — really any liquid goes! You can even use cold tea.
• Greek Yogurt: yogurt is a great way to kick the protein up a notch and to make a deliciously thick and creamy texture. Dairy-free, plant-based yogurt works well, too, and you can skip it if you need (it just won’t be as thick).
• Banana: I love to keep frozen, sliced banana on-hand. The frozen banana makes it extra creamy and acts as a natural sweetener.
• Berries/Other Fruit: any frozen fruit work great in smoothies! Pineapple, mango, and berries are our favorites. You can even use watermelon like in this refreshing Watermelon Smoothie!
• Add-Ins: you can customize it with so many different add-ins. Protein powders, nuts or seeds, oats, extracts, sweeteners, even avocado!

Smoothie liquids:

We’ve gone over the basics above, but here are a few more fun options:

• Chocolate milk or chocolate almond milk
• Cold coffee or tea
• Pineapple or mango juice
• Oat, almond, soy or coconut milk.
• Kombucha or kefir — for some fermented goodness!

Smoothie fruits:

Frozen is best because they create a thick and refreshing smoothie! If you have fresh fruit, try to balance it out with a frozen banana or a cup of ice.

• I use frozen banana for almost all of my smoothies! It makes them rich and creamy.
• Apples (not peeled) or oranges (peeled)
• Berries — they are full of antioxidants and fibre! (this Blueberry Smoothie is one of our favorite berry smoothies!)
• Pineapple, mango, kiwi — these are fun tropical flavors (they pair well with coconut milk — like in this fun Tropical Smoothie!)
• Peaches, cherries or other stone fruits (grab a bag of frozen and skip paying the high price when they are out of season)

Smoothie Add-In Ideas

• Nut Butters: give it a boost of nutrition and nutty flavor with a scoop of peanut butter, cashew butter, almond butter, or sunflower seed butter.
• Seeds: add in a sprinkle of flax seeds, chia seeds, or hemp hearts.
• Grains: add a scoop of quick oats or even cooked brown rice or quinoa.
• Protein: make it more filling with a scoop of your favorite protein or collagen powder.
• Make it creamy: Cream cheese and cottage cheese make an incredibly thick and creamy smoothie.
• Veggies: a handful of fresh spinach or kale, half an avocado, or even a handful of frozen cauliflower is a great way to add some extra nutrition. Cauliflower and avocado also create an extra smooth and creamy texture!
• Sweeteners: prefer it sweeter? Try adding a drizzle of honey, agave, pitted Medjool dates, or simple syrup.
• Extracts: add a dash of vanilla, almond or maple extract to add some extra flavor.
• Spices and Powders: try Acai powder, maca powder, spirulina, cinnamon, nutmeg, you name it.

How to Make a Smoothie

This healthy snack comes together in a quick 5 minutes! Here’s how:

1. Add ingredients to the blender: Add all of your ingredients to a high powered blender in order from softest to firmest.
2. Blend: Blend until smooth, stopping to stir if needed.
3. Adjust as needed: Check the flavor and texture, adjust as needed, then serve right away!

Healthy Fruit Smoothie FAQs

More Recipes You’ll Love

Drinks

Mango Smoothie

Breakfast

Strawberry Banana Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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How to Make a Smoothie

How to Make a Smoothie: my formula for the thickest, creamiest, most delicious fruit smoothie every time! Tons of options for your liquid, your fruit and your add-ins!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 smoothies

Calories 142cal

Author Ashley Fehr

Ingredients

• ¾ cup milk or juice (dairy or non-dairy, high fat or low fat)
• ½ cup plain Greek yogurt (or flavored) about 125 grams
• 1 frozen banana (cut into or frozen in chunks) about 115 grams
• 1 cup frozen berries (strawberries, blueberries, or watermelon, cherries, pineapple, mango — options are endless!)
• add ins and extras as desired (protein, nut butter, oats and other grains, extracts, etc)

US Customary – Metric

Instructions

• Add ingredients to the blender in the order listed (from softest to firmest).
• Blend until smooth, stopping and stirring as necessary.
• If your blender is struggling, add a small splash of liquid and stir, then blend again. If you like your smoothie thicker (or colder!), add a handful of ice and blend again.

Notes

Add-in Ideas:

• Nut Butters: give it a boost of nutrition and nutty flavor with a scoop of peanut butter, cashew butter, almond butter, or sunflower seed butter.
• Seeds: add in a sprinkle of flax seeds, chia seeds, or hemp hearts.
• Grains: add a scoop of quick oats or even cooked brown rice or quinoa.
• Protein: make it more filling with a scoop of your favorite protein or collagen powder.
• Make it creamy: Cream cheese and cottage cheese make an incredibly thick and creamy smoothie.
• Veggies: a handful of fresh spinach or kale, half an avocado, or even a handful of frozen cauliflower is a great way to add some extra nutrition. Cauliflower and avocado also create an extra smooth and creamy texture!
• Sweeteners: prefer it sweeter? Try adding a drizzle of honey, agave, pitted Medjool dates, or simple syrup.
• Extracts: add a dash of vanilla, almond or maple extract to add some extra flavor.
• Spices and Powders: try Acai powder, maca powder, spirulina, cinnamon, nutmeg, you name it.

Nutrition

Calories: 142cal | Carbohydrates: 25g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 525mg | Fiber: 3g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 1mg

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