Dadgummit, if it isn’t Friday again! Time sure speeds by, except when I’m waiting in a doctor’s office or a grocery line. Hardly have time to breathe, let alone get caught up or relax. Wellll, this tasty treat will tease your mouth, curl your toes, and make you purrrrr…
Recipe of the Week: Frozen Ambrosia Parfaits
1/2 gal. frozen low-fat vanilla yogurt
15-oz. can crushed pineapple in unsweetened juice, drained
1 large or 2 medium bananas, sliced
1/2 c. flaked coconut, toasted
1-1/2 c. organic strawberries, rinsed and sliced
1. Toast coconut in nonstick skillet and set aside.
2. Spoon 1/3 c. frozen yogurt into each parfait glass. Cover with some banana slices and a couple spoonfuls of crushed pineapple.
3. Add another layer of 1/3 c. frozen yogurt, more bananas and pineapple, and some strawberries. Sprinkle with toasted coconut and serve.
Options: 1)Slice some in-season juicy peaches and add to first layer. 2)Use frozen yogurt with fruit instead of the vanilla yogurt.
Thought of the Week: The bloomin’ sage is everywhere, thanks to the recent rains. I can almost forget how hot it is.
Pride of Barbados and lantanas also seem to like the nourishing rain. Hose water keeps them from drying out, but rain makes them happy.