About Me

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The beautiful Pacific Northwest
I am artist of texture and color. I enjoy working with textiles, mixed media and the graphic arts. I am an avid cottage gardener with a love for pass along plants and big fluffy pink peonies and pink roses. Many of my tangible creations reflect my love of the garden and all its wonderful colors. I am not one who will settle for neutral colors as they bore me. I have been selling my creations online since 2002 beginning as a hobby and 10 years later my art is my full time passion.
Visit my website at http://MarionberryCottage.com
I am a regular contributor to http://ShabbyLaneShops.com magazines

09 July 2012

Sharing a couple of my favorite summer recipes since it is berry season here in the Pacific Northwest...these are for raspberries, but any cane berry will do...I love them all!
 Joining in the party over at Etsy Cottage Style blog this morning!

Yes, this my favorite summer breakfast fare. Nothing fancy, but quick easy, fresh and local. So I pretty much am addicted to Chobani Greek yogurt now and have it for breakfast at least 4-5 times a week. But the summer brings a bounty of fresh local fruit and I snagged my first lot of raspberries. So I snapped a pic, and am sharing this less than 300 calorie sweet and oh so good for you recipe that has endless possibilities.

6 ounces non fat Greek yogurt
(Chobani brand is my fave)
2 packets Splenda
1/2 cup fresh raspberries
1 tablespoon granola

You can substitute Vanilla yogurt, but use only 1 packet Splenda.
the options are endless with your fruit---always use fresh and local in the summer--can't wait for the local peaches...

The recipe comes from my Splenda cookbook, so it is pure indulgence without all the fat and calories!

Fresh Raspberry Fool

Fresh Raspberry Fool

1 1/2 cups low fat plain greek yogurt (Chobani being my fave)
8 tablespoons Splenda granular, divided
1/2 teaspoon almond extract
12 ounces fresh raspberries
 4 Tablespoons heavy whip cream

In a small bowl combine yogurt,  4 tablespoons splenda, and extract. In a separate bowl, mash berries with 2 tablespoons splenda. Chill both at least 1 hour.

Whip cream with remaining 2 tablespoons splenda until moderately stiff. Fold cream into into yogurt mixture. Swirl berries lightly into cream/yogurt mixture, and pour into elegant glass desert dishes. Garnish with a whole berry. Serves 4.

140 Calories


Marydon said...

Forget everything else but pass those raspberries, please!!

Have a beautiful week ~

Linda Young said...

Oh yum! And it is healthy! I don't even need all the Splenda, it's so good already!
Now I'm finding good cantelope here in So. Jersey. Love the summer produce!
Blessings Linda
@ Grandmalay"s Daydreams


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