Butternut Squash Lasagna

This butternut squash lasagna recipe is a little different than others I have tried because of the basil-white sauce. The basil pairs perfectly with the butternut squash. I was really surprised by how colorful this dish was, but I really liked it. It was easy to throw together and came out warm and delicious. Also, the leftovers reheated perfectly. I made the full recipe, but I baked it in two 9-inch square pans. I took one pan to a friend and we ate the other for dinner and lunches during the week.

If you enjoy basil, butternut squash or are looking for a delicious vegetarian main dish make this recipe.

Fresh Cranberry Salsa

This salsa is beautiful! It  is the perfect appetizer for the holidays because it uses cranberries. It also is fresh tasting, sweet, tangy and delicious. If you enjoy cilantro or cranberries I think you will love this.


I feel that this dish gets better as it sits, but not for so long that the cilantro goes soggy. Really, if you have extra cranberries or need an impressive, simple and tasty appetizer for a holiday party--this salsa should be your new best friend.

Quick Chocolate Pudding

Cool. Smooth. Chocolatey comfort. Wow, aren't those the same words they use to describe heaven?

This quick homemade chocolate pudding comes together in a flash (about 15 minutes without chilling time), has real ingredients in it, satisfies intense chocolate cravings and reminds you that sometimes the simple things are life's greatest pleasures. Seriously, if you have any fond memories of chocolate pudding as a kid or an adult...make this. You owe it to yourself.

Greek Cucumber Bites

          Greek cucumber bites are the perfect appetizer when you need something flavorful, fresh and only want to use your fingers. These are little Greek salads that you can eat without a fork and knife. These are a delicious gluten-free finger food. These little bites are crunchy, savory and have all the flavors of my Layered Greek Dip without needing pita chips and other items to dip.


          If you are a fan of Greek flavors, fresh healthy appetizers or you are looking for a different item to bring to a holiday party. You might find yourself in luck with these delicious salad bites.

Stir-Fried Beef with Peas and Peppers

 

 Stir-fry is a go-to meal for me. Protein - Check. Veggies - Check. Quick - Check. 


My family likes stir-fry and I usually have the ingredients on hand for a quick Asian-style sauce. I recently saw this recipe on America's Test Kitchen and decided to try it. I'm really glad I did, because it was easy and really tasty. Plus it made enough food for dinner and lunch the next day. I love it when a recipe can feed the whole family twice. Budget friendly is always a 'good thing'.

Pumpkin Bread Pudding

This bread pudding is up there with bright copper kettles, warm woolen mittens and brown paper packages. Seriously, this is one of my favorite dishes. I love it. I made it for the first time a couple of years ago and now make it every single autumn. It is like a rite of passage in my mind and on my taste buds. I cannot fathom harvest time, leaves changing and wind blowing without eating this warm dessert at least once.

This bread pudding isn't super wet. It provides ample moistness for the bread, but it is not sloppy. I like bread pudding that isn't mush. I like it to have texture. As I type this I wish I had a bowl in front of me, instead of fond memories from a few weeks ago.


One of the only words that comes to mind with this sweet, but not-too-sweet, spiced dessert is ideal. If the pictures haven't convinced you yet let me just say that on rainy, windy Sunday (or any day) afternoons this dessert is unparalleled. It is like going home after being away for too long.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic in your blog post.

Spaghetti Squash with Jalapeno Cream Sauce

Spaghetti Squash with Jalapeno Cream Sauce is delicious, creamy and zippy. It tastes like jalapenos without the heat. It sounds different, but the flavors combine perfectly. You are probably thinking this dish is loaded with cheese and fat. But, you would be wrong. This dish is actually pretty light. It doesn't have any cream and I used 1% milk to make the "cream" sauce. 

If you like spaghetti squash try this. If you don't care for spaghetti squash TRY THIS. This dish reminds me of a 'Mexican' flavored Mac 'n Cheese without the white-flour pasta. It was warm and satisfying and makes a delicious and different side dish to any dinner, be it holiday or weekday.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.

Pumpkin Smoothie - Healthy Enough for Breakfast

Pumpkin has been a large part of our diet this month. Pumpkins are loaded with vitamin A, beta-carotene and fiber. They are also low in calories. This pumpkin smoothie is healthy, satisfying and packed with protein. It is great on-the-go and keeps you full for hours. Don't be deceived: it tastes great. Bean loves this and Cale pounds it as if it were a milkshake. If you enjoy pumpkin, you may find yourself wanting to start every morning off with this glorious, nutritious smoothie.

One note before you make this...this isn't a pumpkin milkshake. You won't find tons of sugar and ice cream in this smoothie. It is more breakfast than dessert, but I  wouldn't say no to it for dessert either.

Green Bean Salad/Side Dish

This dish is a little different. In some cases, such as this recipe, different can be very, very good. The recipe starts out in traditional form by caramelizing the onions and then adding fresh rosemary and garlic while cooking the green beans. It changes from traditional at the end, while finishing the dish you add sliced peaches and a squeeze of fresh lime juice.


Peaches are hard to come by right now, but if you find a bumper crop somewhere be sure to make this side dish. It was so different and really tasty. The peaches add sweetness and the lime gives the dish a zip. I love sweet/savory dishes and this side dish doesn't disappoint. It also looks gorgeous on the dinner table.

Applesauce - Made Easy

           We go through tons of applesauce in our house. Bean consumes at least 1 cup per day. He loves it. I don't mind making applesauce, but I've always made it in the oven and I find I don't always have the time to watch it and make sure it doesn't burn. I didn't have the time, until I found this new simple recipe. 


           Now, it takes a couple minutes to prepare the apples; I throw them into a slow-cooker (Crock-Pot) with a couple of cinnamon sticks and I'm set. A couple of hours later... warm, fresh, slightly-cinnamony applesauce emerges with no fussing or watching required.  


Just make sure to use a softer apple ie: Mcintosh, Macoun, Pink Lady, Jonagold and Rome make great applesauce. Don't use apples that hold their shape when baked ie: Granny Smith, Cortland, Honeycrisp, or Red Delicious.

Pumpkin Baked Oatmeal

This is especially for you Jamie. 


The temperature outside dropped and Halloween is around the corner. Which puts me in  full pumpkin mode. If you don't like pumpkin, I hope by the end of October something 'pumpkinny' will spark your interest. This recipe is an autumn version of baked oatmeal. 


Baked oatmeal is one of my favorite breakfasts. The oatmeal bakes up into slightly sweet, 'sliceable' pieces. It takes about an hour to bake, but I prep everything the night before and then combine the wet and dry ingredients in the morning and pop it in the oven. It is usually ready to eat 15 minutes before everyone in the house runs out the door.


My family likes this breakfast three different ways...


Cale enjoys it warm and covered in syrup. 
Bean enjoys it warm with a little whipped cream on the side for dipping.
I really like this with a scoop of plain Greek yogurt sweetened with maple syrup. 


Any way you eat this I'm sure you'll enjoy the healthy fiber-rich breakfast that keeps you full for hours after breakfast. Also, this makes a great breakfast bar. It holds its shape nicely and you can eat it out of hand or in a napkin. Great for munching while walking to the bus stop (poor Cale) or eating on the go.


This fall breakfast is warm and filling. It also re-heats well so feel free to make it one day and eat the remainder during the week.

Classic Chicken and Rice with Carrots and Peas

            For some reason, I can't photograph main dishes. The pictures never look appetizing. Most likely it is because they are hot, steaming and my family is waiting around for me to "Take the picture already." However, this dish is tasty, economical (read: BUDGET friendly) and the perfect dish to bring to someone. I'm currently on the prowl for tasty and healthy (no canned soup) one-dish meals that I can share with others. 


         This all started when I brought a meal to a family with a newborn. I ended up carrying BEAN and 5 small containers up a bunch of stairs and the dinner still needed to be assembled. That night I swore off typical meals with lots of fixings. Now, I bring all-inclusive type meals plus a salad and dessert. This recipe fits my new criteria. 


         Chicken and rice with carrots and peas was simple to make. It was flavorful, but not spicy or exotic (perfect for kids and non-ethnic foodies (oxymoron?)) and it made enough for my family as well. Feeding two families with one recipe in a small amount of time is my kind of take-to-a-sick-person meal.


         Don't worry this dish isn't heavy. It is finished with fresh lemon zest and juice and fresh parsley to brighten all the flavors of the dish. Try this, I don't think you'll be disappointed for a "classic" tasting meal.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset.

Pumpkin Chocolate Chip Cookies

 Warning: These cake-like cookies go down way.too.easily. Seriously, these are "pumpkinny", tender, chocolate-studded, addictive morsels. If you like cakey cookies...you must try these. I made the full batch for a Church function (about 20 people) and the ENTIRE batch, almost 5-6 dozen cookies were consumed in mere minutes. Consider yourself warned.

I had two+ trays of these!

Cucumber Lime Cooler

       This is not a thickened smoothie, but it is a really, really refreshing drink. I made this the other day before I exercised and it was the perfect drink post workout. It was tart, sweet, fruity and rejuvenating. I made a glass for Cale and one for myself. Cale really loved his. It tastes like a kicked up version of limeade, but not quite as sweet. In fact, I've been craving it every time I exercise. There is something about this drink that made me want more. Hopefully, you'll feel the same way too.

Butternut Squash Spread with Cheese Toasts

      I brought this appetizer to a get-together recently and it was very good. This appetizer is perfect for fall. It is creamy, warm and satisfying. The ingredients seem like an odd combination of flavors, but they worked together beautifully. The addition of pecans, rosemary and thyme really help this spread taste like autumn. 

      The spread looks really creamy, but it only uses 4 ounces of cream cheese. Please note that the Parmesan/Asiago cheese is actually divided among the cheese toasts and the spread. This is actually a pretty healthy dip for how creamy it tastes.

      I had about 1- 1 1/2 cups of spread leftover, you can toss the leftover spread with pasta for a delicious fall sauce or seal it in wonton wrappers for butternut squash ravioli. Or you can spread it on bread and eat it as open faced sandwiches all week.

Protein Pancakes

        These pancakes are filled with protein. They have very little flour, a lot of flavor and Bean loves them. Seriously, Bean can eat close to 6 of these pancakes by himself. These pancakes are really thin, but they are soft and flavorful and most people won't believe the entire batch only has 1/2 cup of flour. These pancakes also turn out well using oat flour, my whole grain flour blend, whole wheat flour or you can make these gluten-free using your own favorite flour. No matter the flour blend I'm sure you will like them. 


       They come together really quickly using a blender. It makes me feel like a great mother when I send Bean to school with a protein packed breakfast; instead of a sugar-filled, hungry-within-an-hour bowl of cereal. Which has happened a few times. Plus, Bean likes these pancakes as much or more than Lucky Charms...so its a win-win.


       One last thing, Cale HATES cottage cheese. It is on his 'never eat' list. He can't stand the texture. But, I didn't tell him what was in these pancakes and he liked them. In fact, he ate as many as Bean did, maybe more. So, if you or someone you cook for dislikes cottage cheese still try these. You may find yourself as surprised as I was. 


        I calculated the nutritional facts for a serving and typed them below the recipe.

Apple Upside-Down Cake

This is a simple, easy-to-make cake that is perfect with a cup of tea or for a quick weeknight dessert. It looks pretty (most of the time). The sweet-tart apples are delicious and the cake is moist without being mushy. The cake has sour cream in it which lends a slight tartness and makes the crumb tender. 

This is essentially an apple upside-down cake. The apple slices are golden and shimmery on the top of the cake. It really is beautiful.

When you turn the cake over, make sure you have a tight hold on it and that your 4-year old is not hanging on your leg whining and crying. Otherwise, you may end up with half the cake on the platter and the other half on the counter (see photo below). Luckily, on or off the platter this apple cake still tastes great.

Quinoa and Black Bean Salad

I have been using and making quinoa for years. It was one of the first grains that Bean ever ate. I love that it is still one of my favorite foods; super healthy and easier-than-ever to find. One of my favorite things to do with quinoa is make simple salads with it.

This salad also has other yummy ingredients...corn, black beans, red peppers, limes and cilantro. This dish provides a complete protein and can stand alone as a luncheon or light dinner entree. This salad is quick to throw together and tastes amazing, I hope you enjoy it as much as we do.

Mexican Sweet Potato Salad

This sweet potato salad is really good. Cale doesn't care for most potato salads, but he asks me to make this one at least twice every summer (which in our household...might as well be every.single.day). The combo of roasted sweet potatoes, corn and black beans with a unique chipotle-sweet chile dressing is addictive.  The dressing is sweet, tangy and spicy at the same time. In fact, talking about this salad makes me wish I had some for lunch right now. 


This sweet potato salad is loaded with vitamins, protein and fiber. Making it a go-to recipe around our house. It keeps well for up to a week in the fridge and is a perfect dish to bring to a potluck or picnic, because it is easy to eat and doesn't wilt or need to be served cold.


I hope you make an opportunity to try this salad, because if you like 'Mexican' flavors I imagine you would love this healthy and nutritious salad.

Best Basic Muffin

 Get ready...I think you will love these muffins. They are simple and delectable. The crunchy sugar coating takes them to the next level and I believe you will enjoy these as much as my family did.

These aren't the healthiest muffins, but they are great for taking to a brunch or breakfast gathering. Because they don't have any mix-ins most kids really like them. I love that they have a high crown and look like the 'picture-perfect' muffin. They really are beautiful to look at.

These muffins have a tender crumb and a mild, but truly delicious flavor. I hope you make them for your next gathering. Be forewarned though...the recipe only makes 10 muffins. If you give a few away, the remainders seem to go too fast.

Green Chicken Enchiladas - Enchiladas Especiales Tacuba Style

First things first...Happy Birthday Mom!!

Rick Bayless is a recipe God. I have been wishing on stars for good Mexican food since I moved to New England. Because of the lack of good Mexican restaurants, I decided to finally take matters into my own hands. [Enter Rick Bayless' cookbooks]


There are tons of green enchilada recipes in Bayless' multiple cookbooks, but this enchilada recipe stood out to me because it was so different. It doesn't use a tomatillo green sauce, but more of a spiced up Béchamel sauce with spinach for color and roasted poblano chiles for flavor. These enchiladas were SIMPLE to make and they tasted great. Don't be afraid of 'blackening the poblano' it is simple to do under the broiler. It seems like there are a lot of steps, but it came together in under 30 minutes of prep time.

Cale at first was expecting traditional tomatillo green sauce with its tangy flavor. However, he found he was pleasantly surprised with the almost "creamy" green sauce and new flavor.


If you find yourself craving Mexican food and you don't have much time, seriously, try this recipe. You might find that you like the new sauce and flavor.

Grilled Pizza - My favorite Pizza Dough

This has been my go-to dinner all summer. 


Grilling pizza takes it to a whole new level. It is easy, cooks outside and my family loves it. Bean has had a lot of fun with the dough as well, making shapes and layering toppings. This pizza dough has a wonderful flavor and chew with a slight crunch. It is delicious. 


A few tips: 

• Make sure to oil the grill grates.
• Once you put the dough on the grill the next few steps happen rapidly, so be prepared.
• Use flavorful, fast cooking or pre-cooked ingredients. I love fresh mozzarella and tomatoes.
• Don't go overboard with the toppings. Less is more!

Blondies

Year after year, I'm amazed how quickly time flies during the warm months of summer. I'm also amazed with how busy my summer has been. Bean and I were going to the pool and park almost every day. Between all the playing and the incredibly warm weather...I haven't been cooking. It has been nice actually. I love how life is unhurried during the warm days of summer. 
I am making a commitment right now, to stop neglecting this food blog. Most likely, I won't post as often as I did in the winter and spring, but I'll try not to let an entire month go by without a post.

To welcome September in I decided to post about blondies. This is my favorite recipe for blondies, because they taste wonderful and its a cinch to prepare. I hope you like them as much as our household does. 

Strawberry, Pistachio and Goat Cheese Pizza

      When Cale asks "What's for dinner?" One of his favorite responses is: homemade pizza. The only thing that might furrow his brow would be...homemade pizza almost never means traditional pizza with mozzarella cheese and pepperoni.  I've always got a few tricks up my sleeve, even when I'm making a standard dish. 
       This pizza is different, but really good. It is a refreshing departure from a traditional pizza. It is like having pizza and your favorite strawberry salad with vinaigrette dressing in each bite. Feel free to substitute your favorite soft cheese or greens. I love arugula and wanted to have a peppery bite with the pizza.
      I have a couple pizza crust recipes in the works, but for now use your personal favorite or buy a pre-baked crust from the store.

Blueberry Salsa

      If you're wondering if I'm on a blueberry kick, the answer is Yes. I got organic blueberries for a killer deal and now I'm on a quest to use the berries that aren't being stolen by grubby little fingers. Hopefully, you will be as pleased with this recipe as I was. It's a delicious twist on traditional tomato based salsa. Plus, I'm such a salsa fanatic that I have been itching to make this ever since I found the recipe.
     The salsa has sweet and fruity flavors from the blueberries. The fresh lemon juice adds a tartness that balances the sweetness of the berries. The cilantro, bell pepper and red onion meld out the flavors for a wonderful fresh tasting summer salsa.

Corn and Blueberry Salad

       Apparently, I've turned into a goddess. At least that is what some of the church ladies at a recent barbecue are saying. Be forewarned this salad is a goddess creator. You may think the combination of corn and blueberries is strange, but few flavors marry as nicely as corn and blueberries. This salad is light, refreshing and a great side dish for any barbecue. Not only does it taste good, but it also looks pretty. Make this salad for your next barbecue and I'm sure you will be called a goddess as well.
       I made this for dinner a second time and I roasted a salmon fillet to have on the side, but ended up breaking the salmon into pieces and tossing it in the salad. It was amazing. The salmon blended well with the flavors and I thought the salad was as good or better as a main coarse, than as a side dish.
Remember, salads are meant for adapting. Have fun with this, it makes a lot and it keeps well in the refrigerator for a couple days.

Roasted Broccoli

     Wow, if you think you don't like broccoli you haven't tried roasting it. I never thought I would say the words "love" and "broccoli" in the same sentence. All that has changed.  
      This is a simple side dish that pairs well with just about anything from fish to steak. If you are short on time you can purchase pre-cut broccoli for an even quicker prep. The other couple of ingredients are pantry staples, so it is a great dish when you need one more thing to round-out your meal. 
 The broccoli is cooked through, but still remains a little firm. Not mushy like overcooked steamed broccoli. The high heat helps to bring out the natural sweetness of the vegetable. Enjoy.

Manti Chicken

            Manti Turkey is a well known recipe in Utah. Manti is a city in Utah which has turkey farms and I believe that is where this recipe got its name. However, I make this with chicken breasts instead of turkey breast.  No matter which type of poultry you use, this marinade is delicious.
          My mom has been making this for as long as I can remember, and I still enjoy it. The first time I made this for Cale, he had seconds. It became a family favorite from that point on. It is quick to prepare, uses standard easy-t0-find ingredients and produces juicy full-flavor grilled chicken or turkey. Hopefully, you like it as much as we do.

Oat Flour Crepes

        Crepes are wonderful vessels for sweet or savory filling. I love them with whipped cream and fresh berries for a light summertime dessert and also rolled up with ham and cheese. They work perfectly with my Mu Shu Pork and Bean loves them. 
        Crepes are light, soft and have a barely-there flavor. I like them even more when I make them wheat-free using whole-grain oats. They may not have a lot of flavor, but at least these have more nutrition than regular crepes made with white flour. I'm going to try them with a couple other grains and see if they turn out as good.
        These crepes are gluten free as long as you buy oats that have not be processed with wheat. Standard oats may have traces of gluten from being processed in the same plant.

Mu Shu Pork

            Mu Shu Pork, yes please. This is a unique dish because it is one of the few dishes that is not served with or over rice. Instead, you wrap the delicious filling in a tortilla-like pancake that is brushed with sauce. 
           I really enjoy Asian dishes, but I was usually overwhelmed with Asian recipes. At least until I created this little number. It is super easy and tasty and will definitely be place on my go-to meal menu.  I made this recipe with pork, but I've also excluded all meat and made it vegetarian. You can also substitute chicken or tofu for the pork if you want.                   
            This dish was easy to prepare and tasted like great restaurant food. In fact, I may start making this recipe instead of ordering take-out. We really liked it. It is packed with protein and it includes some veggies. It was easy to eat and full of flavor. 
           You can prepare all the ingredients ahead of time and cook it right before you want to eat. Before you can believe it dinner.is.done.

Banana Bread - 2 Ways

            I had a slew of bananas that became overly ripe recently, so I decided to test out a couple of new banana bread recipes. There were two that produced great tasting and textured banana breads. For your enjoyment I  am going to post both recipes. One of the recipes is from Cook's Illustrated with a minor adaption and the other is from Cooking Light. I tried a couple other recipes, but they didn't make the cut.
           I made the Cook's Illustrated recipe first and it came out looking gorgeous. It has a golden crust with a high rise and a clean and almost cream-colored interior. It tastes mainly of sweet banana because it doesn't have any added spices. The texture was moist without being heavy and it had a sweet, but not shockingly sweet flavor. Also, it was super easy to prepare.
          The other loaf of banana bread I made was from Cooking Light magazine. It was a healthier version of banana bread. Cale and Bean both really liked it, it didn't have a high dome and because of the flax (I suspect) it had a darker interior. However, the crumb was moist, not dense, and the flavor of the bread was sweet and a little nutty. It had a lot more spices and you can taste the cinnamon, but they accentuated the flavor of the banana. Because Bean cannot have nuts I excluded them. I imagine if you like walnuts in banana bread; both of these recipes would be wonderful with the addition of toasted nuts.
          To finish the taste test, I toasted up a slice of each bread and smeared it with a little mascarpone cheese. Then I had Cale taste each one. He thought they were both good, but he liked the Cook's Illustrated recipe the best. It figures, healthy eating isn't always at the top of Cale's list.
         I'll be using the Cooking Light recipe more at home, only because it is a little healthier. However, as a special treat or if I'm taking it to someone...I'll definitely make the Cook's Illustrated version. 

Breakfast Pizza - Wheat Free

        This pizza makes a delicious and healthy breakfast. But don't be confused...it isn't a dessert pizza. It is not very sweet, which makes it a wonderful way to start the day. I used whole-grain polenta which makes this even healthier and more filling. My little Bean loved this! 
        I made this pizza wheat-free by using a baked polenta as the crust. You top the crust with a lemon scented mascarpone cheese and fresh berries. You can sprinkle a cinnamon-sugar mixture on the top of each individual portion to add a little sweetness if your berries aren't quite sweet enough. In the above picture, I used a cookie cutter to cut the baked polenta into individual rounds and then topped each one with berries. 

       The picture above is how I brought it to a recipe group with pizza as the theme. I baked the polenta in a 1/4 sheet pan, but if you have a pizza pan I'm sure you can spread the warm polenta mixture into a large round typical shaped pizza. The great part of this breakfast pizza is that the polenta can be cooked, spread and chilled the night before you want to bake it. It makes for an easy prep in the morning.
        If you enjoy making pizza dough and don't want to make a baked polenta crust, make a standard pizza crust then bake and cool it. Top it with the mascarpone and fruit. I topped my breakfast pizza with berries, but any seasonal fruit would be delicious. I think I'll try it in the fall with pears or the winter with thinly sliced rounds of citrus.

Plain Frozen Yogurt

         Whether you are a Pinkberry die hard or a Red Mango purist, this plain yogurt copycat recipe will have your taste buds and wallet shouting  for joy all summer long. I adapted this recipe from David Lebovitz's book, The Perfect Scoop, via 101 Cookbooks.
         I originally found a recipe for frozen plain yogurt from the food blog 101 cookbooks and I immediately broke out my ice cream maker. I'm glad I did because this recipe is simple, refreshing and delicious. I found the end product to be creamy and tangy with many possibilities. Using Greek yogurt makes the end result much creamier, using whole milk Greek yogurt also helps add a smooth and creamy mouthfeel. 
        This is a wonderful recipe to make with kids, because it calls for 2 ingredients and no actual cooking is involved. I can't wait to make this with Bean, now that I know how easy it is. I'm sure he will also love watching and tasting the mixture as it turns into ice cream.
      This would make a great dessert party. Create a  frozen yogurt bar with different kinds of toppings. Each person taking a scoop of plain frozen yogurt and having lots of fun toppings to customize individual portions. 
      For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for 2-3 hours. Serve with assorted toppings. I stored this yogurt in a covered container with good results for 24 hours. Beware: this yogurt does not have any stabilizers, which makes this  'natural' yogurt melt quickly.
       This recipe will be a cool relief for the warm weather all summer long. I loved the slight sweetness and the very prominent tang of  the yogurt. I may experiment with honey flavor or a reduced fat version as well.