What’s Cookin’ at Callie’s Cabin: Sweet treats for the Easter Bunny
Next weekend Easter will greet us on the South Shore. This is the time of year when chocolate rabbits, big and small, show their colors in the grocery stores. Lately, in between nibbling jelly beans and milk chocolate eggs (it’s the kid in me), I’ve been thinking, “What would I serve the Easter Bunny if he came to visit?” It’s a no-brainer. I sense something healthy and something sweet would be appropriate. So I got my ingredients all in a row like those yellow marshmallow Peeps.
Speaking of visitors, several years ago I was booked to do a health book signing at Barnes & Noble in Reno. A woman came up to my signing table and asked me how she could get her personal health story published. One week later, we planned for her to come to my cabin for a book consultation. While I put together a book outline and details of a number of options appropriate to her situation, I also did more.
I spent hours and hours spring cleaning, from vacuuming, dusting, washing windows, and tending to the deck. And I hit the kitchen. I prepared appetizers including a store-bought vegetable dip, whole grain crackers, fresh fruit, and herbal tea(s). I wanted to offer an ice cream Spring Bunny cake, but I was the “health author” and she was into healing so I passed. Then, when all was done, I waited and waited. My guest never arrived. I was exhausted and sad, sort of like waiting for the Easter Bunny that never came.
So, this week during our on and off snow flurries, I opted to make snow white-like healthful treats with a sweet kick (or two) for you and the Easter Bunny – me.
Honey-yogurt Dip and Carrots
1 cup plain low-fat plain yogurt
1/2 cup sour cream
1 tablespoon honey (I used lemon blossom)
3 tablespoons fresh chives, chopped
2 tablespoons green onions, chopped
1 tablespoon fresh garlic, chopped (optional)
1-1 1/2 cups baby carrots (celery sticks optional)
In a bowl, combine yogurt, sour cream, and honey. Fold in chives and onions. Put in fridge for an hour or two. Serve with carrots. Serves 4-6.
Ice Cream Truffle Coconut Eggs
14 ounces all natural vanilla ice cream
14 ounces all natural coffee ice cream
1 cup white chocolate chips
1-2 tablespoons 2 percent organic reduced fat milk
1 cup sweetened flaked coconut
Set aside an 8-inch-by-8-inch square baking dish. Take a 1/4 cup ice cream scoop and make six balls each of vanilla and coffee ice cream. Place in dish, cover and freeze for several hours. When ready to make truffles, melt chocolate in the microwave. Let sit till cooled. Roll each ball into chocolate (use your hands). Then, roll in coconut. Place each chocolaty, coconut truffle on a cookie sheet. Freeze till firm and serve from the freezer. Serves 6.
The cool thing about these Easter treats is that they’re fun to make and won’t pack on unwanted pounds. Yogurt contains protein and calcium, while carrots boast vitamin A and are low-cal. Ice cream, in moderation, has its merits of calcium and protein – as does white chocolate. Back to the day when I was flying solo after all my efforts, the AWOL woman did motivate me to do spring cleaning and have good eats. Better still, she did come through one week later. But the big food presentation was MIA. Blame it on sweet karma (or the Easter Bunny).
Motto: Sometimes, things don’t happen as we plan. If you don’t believe in the Easter Bunny, who brings candy and toys to your home, creating DIY sweet treats may make your holiday sweeter.
– Cal Orey, M.A. is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate, Honey, and Coffee) published by Kensington. Her website is http://www.calorey.com.
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After a period of dry, warm weather, winter returns this week to Lake Tahoe.