Amy's Happy Tummy

You can call it yogurt.  You can call it pudding.  We call it yummy! You can use it on so many things!  We love it on granola, pancakes, and oatmeal.  We also love it plain. We even use it as one of the toppings when we make oatmeal bananas splits.  While the base is tofu, I don't think you'll be able to tell. Ingredients: 1 16 oz block of firm water-packed tofu 4 C (heaping) of frozen strawberries (can throw in other berries) 1/2 C honey 1/4 C canola oil (or other neutral flavored oil) 1 T lemon juice 1 tsp vanilla Instructions: Put all ingredients into a blender and run until completely smooth and mixed thoroughly.  Put into a sealed container and store in refrigerator for an hour or two.  It will get a bit thicker as it sits in the refrigerator. Enjoy!

This Fruit'cream' is so good you'd think that is was real ice cream. Of course it is, just minus the dairy! That's even better! Now you can have your favorite food guilt-free! This is all fruit.  All you need is any type of frozen fruit and a champion juicer (pictured below).  You push the frozen fruit through the juicer and it comes out creamy and good! For those of you who don't have a champion juicer, this type of fruit "ice cream" is great too!! Ingredients: 2 bananas, frozen and cut in 1" pieces 1/2 C strawberries, frozen 2 T soymilk 1/2 tsp vanilla Instructions: Combine all ingredients in a food processor and whiz until thick and creamy.  So yummy right after blended up.  It also freezes well.  Just let it set out for 10 minutes before you're ready to eat it.  :)  This was a hit as a Vacation Bible School snack!

This is YUUUMMMMY!  We made this for Vacation Bible School, and it was a big hit! This is a perfect snack that is completely healthy! Just roll 'em up and stick 'em in a bag. Ingredients: 3 C unsweetened applesauce 1 pound fruit of your choice (fresh or frozen) 2-3 T 100% juice concentrate Instructions: Preheat oven to lowest setting (170-200), and line a cookie sheet with parchment.  Blend all ingredients.  Spread the puree over the parchment-lined cookie sheet, about 1/4 inch thick.  Bake in the oven for 4-8 hours.  When fruit is no longer sticky to the touch remove from the oven.  It should be dry but not crisp.  use a sharp knife or scissors to cut into strips.   You can also do this in a dehydrator.  I have an Excalibur dehydrator with liners for wet things like this.  I spread it on and dehydrate it at 130 degrees for 8-10 hours.  I did have trouble with the three different flavors wanting to separ...

So many yummy fruits in the summer call for many different kinds of crisp!  This crisp topping is so versatile and can be used on any fruit.   It can be made gluten-free by substituting the flour with brown rice flour. Ingredients:  1/4 C flour 3 T margarine 1/4 C cane sugar 3/4 C rolled oats Instructions: Cream margarine and sugar. Mix in flour and oats to form a crumble mixture.  Sometimes I just substitute oil for the margarine and it works great.