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Slushie","publishDate":1310510336,"status":"inherit","parent":30221,"modified":1310510336,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/07/watermelon-slushie300.jpg","width":300,"height":450}},"fetchFailed":false,"isLoading":false},"bayareabites_26800":{"type":"attachments","id":"bayareabites_26800","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"26800","found":true},"title":"lick smacking almond milk ice cream","publishDate":1303409643,"status":"inherit","parent":26798,"modified":1303409643,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg","width":500,"height":375}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_30221":{"type":"posts","id":"bayareabites_30221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30221","score":null,"sort":[1310500800000]},"guestAuthors":[],"slug":"watermelon-slushies","title":"DIY Watermelon Slushies","publishDate":1310500800,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\u003c/p>\n\n","blocks":[],"excerpt":"No matter what you call them -- ICEEs, Slurpees or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.","status":"publish","parent":0,"modified":1310533725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":656},"headData":{"title":"DIY Watermelon Slushies | KQED","description":"No matter what you call them -- ICEEs, Slurpees or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Watermelon Slushies","datePublished":"2011-07-12T20:00:00.000Z","dateModified":"2011-07-13T05:08:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30221 http://blogs.kqed.org/bayareabites/?p=30221","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/12/watermelon-slushies/","disqusTitle":"DIY Watermelon Slushies","path":"/bayareabites/30221/watermelon-slushies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30221/watermelon-slushies","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1246"],"tags":["bayareabites_8231","bayareabites_9501","bayareabites_305","bayareabites_2355"],"featImg":"bayareabites_30233","label":"bayareabites"},"bayareabites_29824":{"type":"posts","id":"bayareabites_29824","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29824","score":null,"sort":[1309893052000]},"guestAuthors":[],"slug":"farmers-market-profile-sf-pops-rebecca-rouas","title":"Farmers Market Profile: SF Pops' Rebecca Rouas","publishDate":1309893052,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\" alt=\"SF Pops\" title=\"SF Pops\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29982\">\u003c/a>\u003cbr>\nRebecca Rouas of \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">SF Pops\u003c/a> has a contagious enthusiasm for her business, her product, and just for people in general. It's obvious she's a former educator; kids practically flock to her farmers market booth and it's not just for the popsicles themselves: her warm smile and encouragement to try new, potentially unfamiliar flavors (chocolate avocado!) elicit excitement from customers and vendors alike. On an average afternoon, you'll see Rebecca's chalkboard sign advertising flavors including Strawberry Chocolate, Vanilla Orange, Strawberry Lemonade, Mandarin Beet, and Blood Orange Mint. New additions appear when inspiration hits or when new seasonal fruits hit the stands. \u003c/p>\n\u003cp>On an early Saturday morning full of little sleep and lots of schlepping, Rebecca and husband Sean's warm smile and positive energy are always a welcome sight. And some of this absolutely must be one of the reasons their business has taken off so quickly, so I set out to learn more about the origin of the company, why Rebecca and Sean hang in there even on rainy days at the market, and how she envisions the business growing. \u003c/p>\n\u003cp>\u003cstrong> 1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\n SF POPS makes seasonal fruit ice pops made from locally-sourced produce. Our goal is to provide a sustainable, tasty treat for kids and adults alike. I really enjoy experimenting with innovative flavor combinations like plum honey cardamom, but it is also a pleasure to make the kid pleasers like strawberry lemonade. The idea for SF POPS stems from a recent trip to Oahu where I had an Ono Pop-- a locally sourced fruit pop. I had the Passion-Orange-Guave (POG), and it was incredible. I realized that the abundance of awesome local produce in California would allow me to do something similar in the Bay Area. \u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so? \u003c/strong>\u003cbr>\n Absolutely. Bay Area folks appreciate a healthy, local, sustainable product. Also, the love of food in the Bay Area results in a lot of interest in my product. Finally, and most important to me, I am able to get all of my produce from within a 200 mile radius of the North Bay. \u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nThe social aspect. For me, I am able to interact with people when I work, which beats sitting at a computer any day. I have also become educated about local produce, seasonal availability and varieties, and I also use my business as an opportunity to educate my customers about the same. Finally, I enjoy watching people eat a Meyer Lemon Honey Mint pop so I can watch them pucker at first lick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon chat with SF Pops' Rebecca Rouas about her new successful seasonal popsicle company, SF Pops. ","status":"publish","parent":0,"modified":1309893052,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":685},"headData":{"title":"Farmers Market Profile: SF Pops' Rebecca Rouas | KQED","description":"Megan Gordon chat with SF Pops' Rebecca Rouas about her new successful seasonal popsicle company, SF Pops. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farmers Market Profile: SF Pops' Rebecca Rouas","datePublished":"2011-07-05T19:10:52.000Z","dateModified":"2011-07-05T19:10:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29824 http://blogs.kqed.org/bayareabites/?p=29824","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/05/farmers-market-profile-sf-pops-rebecca-rouas/","disqusTitle":"Farmers Market Profile: SF Pops' Rebecca Rouas","path":"/bayareabites/29824/farmers-market-profile-sf-pops-rebecca-rouas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\" alt=\"SF Pops\" title=\"SF Pops\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29982\">\u003c/a>\u003cbr>\nRebecca Rouas of \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">SF Pops\u003c/a> has a contagious enthusiasm for her business, her product, and just for people in general. It's obvious she's a former educator; kids practically flock to her farmers market booth and it's not just for the popsicles themselves: her warm smile and encouragement to try new, potentially unfamiliar flavors (chocolate avocado!) elicit excitement from customers and vendors alike. On an average afternoon, you'll see Rebecca's chalkboard sign advertising flavors including Strawberry Chocolate, Vanilla Orange, Strawberry Lemonade, Mandarin Beet, and Blood Orange Mint. New additions appear when inspiration hits or when new seasonal fruits hit the stands. \u003c/p>\n\u003cp>On an early Saturday morning full of little sleep and lots of schlepping, Rebecca and husband Sean's warm smile and positive energy are always a welcome sight. And some of this absolutely must be one of the reasons their business has taken off so quickly, so I set out to learn more about the origin of the company, why Rebecca and Sean hang in there even on rainy days at the market, and how she envisions the business growing. \u003c/p>\n\u003cp>\u003cstrong> 1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\n SF POPS makes seasonal fruit ice pops made from locally-sourced produce. Our goal is to provide a sustainable, tasty treat for kids and adults alike. I really enjoy experimenting with innovative flavor combinations like plum honey cardamom, but it is also a pleasure to make the kid pleasers like strawberry lemonade. The idea for SF POPS stems from a recent trip to Oahu where I had an Ono Pop-- a locally sourced fruit pop. I had the Passion-Orange-Guave (POG), and it was incredible. I realized that the abundance of awesome local produce in California would allow me to do something similar in the Bay Area. \u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so? \u003c/strong>\u003cbr>\n Absolutely. Bay Area folks appreciate a healthy, local, sustainable product. Also, the love of food in the Bay Area results in a lot of interest in my product. Finally, and most important to me, I am able to get all of my produce from within a 200 mile radius of the North Bay. \u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nThe social aspect. For me, I am able to interact with people when I work, which beats sitting at a computer any day. I have also become educated about local produce, seasonal availability and varieties, and I also use my business as an opportunity to educate my customers about the same. Finally, I enjoy watching people eat a Meyer Lemon Honey Mint pop so I can watch them pucker at first lick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29824/farmers-market-profile-sf-pops-rebecca-rouas","authors":["5072"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_95","bayareabites_1875"],"tags":["bayareabites_2172","bayareabites_8231","bayareabites_1506","bayareabites_9479","bayareabites_9478","bayareabites_9477"],"label":"bayareabites"},"bayareabites_26798":{"type":"posts","id":"bayareabites_26798","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26798","score":null,"sort":[1304002842000]},"guestAuthors":[],"slug":"vegan-almond-milk-ice-cream-3-recipes","title":"Vegan Almond Milk Ice Cream: 3 Recipes","publishDate":1304002842,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli> In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. ","status":"publish","parent":0,"modified":1496878616,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1090},"headData":{"title":"Vegan Almond Milk Ice Cream: 3 Recipes | KQED","description":"I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version "This is better than store-bought ice cream! It's my favorite!" I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Vegan Almond Milk Ice Cream: 3 Recipes","datePublished":"2011-04-28T15:00:42.000Z","dateModified":"2017-06-07T23:36:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26798 http://blogs.kqed.org/bayareabites/?p=26798","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/28/vegan-almond-milk-ice-cream-3-recipes/","disqusTitle":"Vegan Almond Milk Ice Cream: 3 Recipes","path":"/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli> In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_49","bayareabites_9225","bayareabites_8231","bayareabites_312","bayareabites_1871"],"featImg":"bayareabites_26800","label":"bayareabites"},"bayareabites_14751":{"type":"posts","id":"bayareabites_14751","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14751","score":null,"sort":[1277996401000]},"guestAuthors":[],"slug":"froyo-how-to-make-homemade-frozen-yogurt","title":"Froyo: How to Make Homemade Frozen Yogurt","publishDate":1277996401,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n","blocks":[],"excerpt":"After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ","status":"publish","parent":0,"modified":1278002837,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1307},"headData":{"title":"Froyo: How to Make Homemade Frozen Yogurt | KQED","description":"After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Froyo: How to Make Homemade Frozen Yogurt","datePublished":"2010-07-01T15:00:01.000Z","dateModified":"2010-07-01T16:47:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14751 http://blogs.kqed.org/bayareabites/?p=14751","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/","disqusTitle":"Froyo: How to Make Homemade Frozen Yogurt","path":"/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_2638","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2203","bayareabites_8233","bayareabites_8231","bayareabites_456","bayareabites_2267","bayareabites_2826","bayareabites_2890"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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