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From the FasterSkier archive — posts syndicated from athletes’ and coaches’ own blogs between 2004 and 2012, kept online as published. Current coverage is at fasterskier.com.

Tag: dessert

The Hungry Skier: Peaches & Cream Greek Yogurt Popsicles
Peaches & Cream Greek Yogurt Popsicles by Maya Evoy/Alaska from Scratch

The following recipe comes from the “Alaska from Scratch” blog. Really, what could be better than a protein-packed, peaches-and-cream, frosty summer dessert?

“The inspiration for these came simply from a handful of overripe peaches sitting in the fruit bowl,” writes Maya Evoy, the blog’s author and food columnist for the Anchorage Daily News. “Popsicles are a fantastic use of overripe fruit in the warmer months, when we’re less likely to feel like using the oven for baking a quick bread or standing over the hot stove boiling a batch of homemade jam.”

For the complete description of the recipe, click here.
Peaches & Cream Greek Yogurt Popsicles

Ingredients

For the peach layer:
For the cream layer:
Special equipment needed:
- Popsicle mold
- Popsicle sticks
Instructions
1. For the peach layer: Add the peaches, yogurt, extract, and sugar (or sweetener of choice) to a blender or food processor. Blend until smooth. Taste for sweetness and adjust as needed. Set aside.
2. For the cream layer: In a small bowl, stir together the 1 cup yogurt, coconut milk, vanilla, and sugar (or sweetener of choice) until smooth and well combined. The mixture should be just thinned out enough to pour into the popsicle molds. If too thick, add more coconut milk as needed until pourable. Taste for sweetness and adjust as needed.
3. Pour cream and peach mixture into the molds alternately, beginning with cream, followed by peach, then a little more cream. Freeze for 30 minutes. Insert popsicle sticks into the popsicles and return the mold to the freezer until firm, at least 2 hours. Enjoy.
Note: *You can use a lighter, shelf-stable boxed coconut milk for this
Have a recipe for The Hungry Skier? Send them to info@fasterskier.com with the subject line: “Recipe”.
July 11, 2014
Make This For Mom: Wheaties Bars
Wheaties Nougat Bars by from Betty Crocker’s 1959 guide. (Photo and recipe: BettyCrocker.com)

Not so fast — this won’t exactly count as a Mothers’ Day gift, but if you’re looking to do something extra sweet for mom on Sunday, then give these Wheaties bars a try.

These were my favorite go-to dessert to make growing up: just a couple ingredients, no cooking necessary, and the word “breakfast” made me think they were healthy. While they’re not the most decadent thing you could eat, they might not be the best breakfast choice, either (but on Mother’s Day, anything goes!)

I whipped these up today without chocolate on top so that mom could eat these for breakfast (she’ll freak if there’s chocolate). I’ve included a second recipe found in a 1959 Betty Crocker cookbook, which includes other options for sweets (marshmallows, nuts and shredded coconut) and no corn syrup.

Do you have a recipe or recommendations for things to do with Mom on Mother’s Day? Email alex@fasterskier.com and we’ll publish them this weekend!

— Alex (Matthews) Kochon

1. Wheaties Breakfast of Champions Bars

(adapted from the back of a Wheaties box)

You need:

10 c. Wheaties cereal

3/4 c. sugar

3/4 c. light corn syrup

1/4 c. olive oil

1/4 c. peanut butter

1/4 c. honey

1 tsp. vanilla extract (optional)

1 c. semisweet chocolate chips

1 c. butterscotch or peanut butter chips

(You can also cut the recipe in half and make in a smaller 8 or 9” pan.)

Instructions:
- Grease a 13 x 9” pan. Measure cereal into large bowl; set aside.
- In medium microwavable bowl, combine sugar, corn syrup and olive oil and microwave on high for about 2 minutes, stirring after a minute until melted and smooth. (Can also heat in a saucepan on a stove over medium heat, stirring frequently.)
- Add peanut butter; stir until smooth (microwave for another 30-45 seconds if peanut butter is cold.) Stir in honey.
- Pour entire mixture over cereal in bowl; stir until evenly coated.
- Transfer and press cereal mix into pan.
- Microwave chips in small microwaveable bowl, uncovered on high for about 2 minutes (stir after 1 minute) until melted and smooth.
- Spread melted chips over bars.
- Refrigerate, covered loosely with plastic wrap, until firm (at least an hour).
2. Wheaties Nougat Bars:

You need:

3 tablespoons butter (or margarine or olive oil)

8 oz. regular marshmallows (4 c.)

4 c. Wheaties cereal

1/2 c. coarsely chopped nuts

1/2 c. shredded coconut

1/2 teaspoon salt

4 oz. sweet or semisweet baking chocolate, melted

Instructions:
- Butter 8 or 9” square pan
- In double boiler over hot water or in 3-quart saucepan over medium heat, melt butter and marshmallows, stirring occasionally, until completely melted. Remove from heat.
- Fold in cereal, nuts, coconut and salt. Pat mixture evenly in pan.
- Pour melted chocolate over top; spread evenly. Refrigerate about one hour before cutting into 4 rows by 3 rows.
May 9, 2014
The Hungry Skier: Apple Crisp
A little sugar and a lot of oats go a long way with this homemade apple crisp recipe.

Note: This is part of an occasional series of heart-healthy and fitness-ready recipes for skiers. Have a favorite recipe of your own? Share it with us by emailing alex@fasterskier.com.

***

Nothing quite says fall like a warm serving of apples with a dollop of whipped cream, or if you’ve really had a good workout, ice cream. Here’s a simple recipe for apple crisp, with a little less sugar to keep you up at night and less butter than most recipes call for. Adapted from simplyrecipes.com.

You’ll need
- 7 tart apples, peeled, cored and sliced
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats (or more if you like)
- 2 tablespoons butter, room temperature
Prep

1. Preheat oven to 375 F. In a large mixing bowl, combine apples, lemon juice and vanilla. Toss to combine.

2. Coat 9 x 12-inch baking pan (or something similar in size) with a little canola or baking spray, then layer sliced apples in pan.

3. Combine brown sugar, cinnamon and oatmeal in a bowl. Cut in the butter and use your hands to work it evenly through mixture. Sprinkle mixture over apples.

4. Bake 45 minutes or until topping looks crunchy and apples are tender.
October 3, 2013
Recipe of the Week: Blueberry Crisp
When summer hits, one of my favourite things to do is stock up on in-season fruits, especially blueberries! Here’s a simple but sweet recipe for blueberry crisp, one of my top-5 favorite desserts. It has a nice combination of carbs, fats and antioxidants. If you want to pack a bit more nutrition punch, you can add other fruits in as well, such as peaches or other berries. As a topping, you can add ice cream or yogurt.

Blueberry Crisp

Ingredients:

– 3/4 cup of white flour (you can try mixing in a bit of whole wheat, though it makes for a different texture)

– 1/2 cup of sugar

– 1/2 cup of butter at room temperature

– 1 cup of oats

– 1/2 cup chopped walnuts

– 4 cups of blueberries (I used frozen because they’re easier to get, but you can also use fresh)

Directions:
1. Preheat oven to 350 degrees.
2. In a bowl, mix the flour, cinnamon and sugar.
3. Slice butter into the mix and blend until the mixture is crumbly. Get right in there with your hands! Just make sure you’ve washed them before!
4. Add oats and nuts.
5. Take out roughly 1/4 of the mixture and mix in a separate bowl with the blueberries.
6. Put blueberry mixture into a buttered baking dish.
7. Top with the rest of the crumble mixture.
8. Bake for about 40 minutes or until the top is browning. If you used frozen berries, you might have to cook it a bit longer to get the same consistency.
9. Maw down. It can be eaten hot or cold but I prefer hot with vanilla ice cream.
Blueberries – Antioxidant Powerhouses

– Blueberries are ranked among the highest source of antioxidants, which minimize the amount of free radicals in the body. Free radicals are unstable molecules in the body linked to the development of a number of diseases, including cancer, cardiovascular disease and other age-related conditions such as Alzheimer’s.

– They’re a good source of dietary fiber, which helps keep cholesterol in check, contributes to a healthy heart, and aids in digestion.

– They’re an excellent source of manganese, which plays a role in the development of bones and in the metabolism of protein, carbs and fat.
June 18, 2010