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Ingredients
1 C. vanilla almond yogurt
½ C. orange juice
3 Tbsp tupelo honey
2 C. frozen pineapple chunks
Fresh pineapple for garnish
Preparation
Blend in a high speed blender. Secure lid, select frozen yogurt, and serve. If desired top with fresh pineapple. Can later be frozen.
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Ingredients
¾ C. vanilla almond yogurt
1 medium mango, seeded, peeled, cut up
¼ C. tupelo honey
2 tsp almond extract
2 C. frozen mango
Preparation
Add first four ingredients in order listed to a high speed blender and secure lid. Press Pulse 6-8 times to blend fresh mango. Add frozen mango, secure lid, select frozen yogurt and serve.
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Ingredients
½ tsp grated lemon rind
3 Tbsp lemon juice
½ tsp Tupelo honey
½ tsp mustard
½ tsp dried oregano
1 Tbsp minced shallot or garlic
⅛ tsp Himalayan salt to taste
Freshly ground pepper
¼ C. olive oil
(to lessen the fat try ⅛ C. olive and ⅛ C. water)
Preparation
Blend together ingredients, excluding oil. Add oil very very slowly so vinaigrette thickens. Allow to sit for about 15 minutes. Drizzle over salad. Can be made a day ahead.
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Ingredients
1 C almond milk
2 C frozen mangoes
1 peeled lime
2 tsp almonds
2 Tbsp tupelo honey
Preparation
Blend together in a high speed blender (like Blendtec). Pour into two wide stemmed glasses. For added sweetness, drizzle a little tupelo honey over the top but do not stir in.
