I have been eying cherries for a couple of weeks now. With summer in full swing, I’m craving these deep red, juicy tidbits of fruit. At 4.99 a pound, I’ve been resisting, but I think I just might cave this week and buy a bag. I just might bake something with them, too, but that’s after I see how many are left after I dig in.
You’d think after all of the strawberries I’ve eaten this season I wouldn’t be craving them now. But, no. Nothing beats a red, sweet strawberry. I love them fresh and I love them in yogurt and in baked goods. They’ve gone up in price just slightly, 2 bucks a pack, but that’s all right. I’m definitely buying a pack this week if they’re good.
I’ve been buying raspberries for weeks now since they’re about a buck a pack. Sooooo good and so easy to eat with yogurt. We’ve been eating them in mini-parfaits that are super easy to make with ingredients you probably have on hand.
Raspberry Yogurt Parfait
Big handful of rinsed raspberries
1/2 cup-ish greek yogurt, plain
1.5 packets of splenda
1 tablespoon margarine or butter, melted
1/2 cup (maybe? I usually just add it until it all comes together) of crushed graham crackers (I keep the boxed, pre-crushed type on hand for “emergencies” :))
Mix melted margarine, 1 packet splenda and crushed graham until it forms a crust. Press into 2 small bowls.
Spoon yogurt on top and sprinkle with half a packet of splenda. Top with raspberries. Eat.