At Rosh Hashanah, my favorite part of the holiday is Tashlich, where we take bread and cast it into water, reciting things we want to leave behind from the previous year. In this way, we are ready to take on the new year with a clean slate. Although New Years Eve comes and goes, with exciting parties or not, the new year forges ahead and we think of what we will change and make promises to ourselves about the months ahead. It is important when making our “new years resolutions” that we allow ourselves a clean slate – letting go and forgiving ourselves for things of the past, so we can fully enjoy the splendor of the new year.
For me, new years resolutions must be simple and attainable. Making short term goals allows me to find success sooner, which often buoys me to continue in my pursuits throughout the year. So with no regrets from last year (no should haves or could haves), here are two of my goals for the remainder of January:
- post at least twice a week here
- make a dent in my pantry and freezer
Luckily, these are two very compatible goals. The first fruits of this are this incredible frozen yogurt; it’s tangy and bursting with juicy blueberries and dark chocolate chunks. It’s made completely from items in my fridge, freezer, and pantry and, with under 8 ingredients, practically no fat, and no refined sugar, it’s sure to meet someone else’s new years resolution. (It also allowed me to use my ice cream maker that had been gathering dust. Another possible resolution for the year: breakout all my fancy cookware?)
4 cups nonfat plain greek yogurt (32 oz)
1/3 cup agave syrup (more if you want it less tart)
pinch of salt
1 tsp vanilla extract
1 pound frozen blueberries
1.5 Tbsp honey
1.5 Tbsp lemon juice (I used a Meyer lemon – yum)
2 oz chopped dark chocolate (about 1/2 cup – I used 1.5 bars TJ’s 72% chocolate)
MAKE SURE YOUR ICE CREAM MAKER BOWL IS FROZEN. (Yes, I had to wait an extra day to make this.)
In a saucepan, heat the blueberries, honey, and lemon juice on low for about 15 minutes. The berries should be soft. Strain (save the liquid for yummy blueberry drinks later) and let berries cool.
Meanwhile, whisk together the yogurt, agave, salt, and vanilla in a large bowl. Once the berries are cooled, stir them into the yogurt mixture. Cover and refrigerate for about 2 hours.
Turn your ice cream maker on and pour in the mixture. After about 7 or 8 minutes, when the mixtures starts to thicken, add in the chocolate chunks. Let the machine run another 5-10 minutes (until it has a thick soft serve consistency0. Eat immediately if you like this gooey texture, or freeze in a plastic container. Let soften a bit before you serve.
Adapted from the Cuisinart Recipe Booklet (for the “automatic frozen yogurt-ice cream & sorbet maker”)