Mairlyn’s Frozen Yogurt


This is SO easy, SO delicious, SO healthy and SO kid friendly it’s ridiculous.  Our friend Mairlyn Smith writes wonderful cookbooks, and this quick breakfast/snack/dessert is worth sharing.  Ready?   Take 2 cups of frozen fruit and 1 cup of vanilla yogurt and blend it all in a food processor.  You’re welcome.


This entry was posted by Women Fully Clothed on Thursday, January 9th, 2014 at 10:29 pm and is filed underRecipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.


  1. Mira says:

    It’s great to find somenoe so on the ball

  2. Chuck Sanford says:

    You ladies have been very generous with your recipes—I’m a frequent visitor to your RECIPES section. As a single dad, I appreciate your posts in this section—it helps keep things interesting for my family. And, as a former professional trumpet performer and vocalist who has performed in 18 other nations,and extensively in the U.S., over a 20-year period, I truly appreciate what you’re doing now in the western U.S.


    Slow Cooker recipe (or, crock-pot—don’t know what you call it)

    Southwest Turkey Tenderloin Stew (or, pork tenderloin)

    1 1/2 pounds tenderloin, cut into 3/4 inch pieces
    1 Tablespoon chili-powder
    1 teaspoon ground cumin
    1/4 teaspoon salt (optional)
    1 can (abt. 15 ounces) chili beans in spicy sauce, undrained
    1 can (abt. 14 ounces) chili-style stewed tomatoes, undrained
    3/4 cup salsa or picante sauce (mild)
    1 red bell pepper, cut into 3/4 inch pieces
    1 yellow bell pepper, cut into 3/4 inch pieces
    3/4 cup chopped red or yellow onion
    3 cloves garlic, minced
    Fresh cilantro (optional)

    Cooking Instructions:
    1) Place tenderloin in slow-cooker. Sprinkle with chili-powder, cumin, and salt. Toss to coat. Add beans, tomatoes, salsa, bell peppers, onion, and garlic. Mix well.
    2) Cover, cook on LOW 5 to 6 hours. Ladle into bowls, garnish with cilantro.

    Chuck from Texas

  3. Chuck Sanford says:

    Great recipe! I’m a single dad, and even one of my adult sons liked it. Thanks, Kathy….Chuck from Texas.