Where has the week gone? Almost time to head home and leave Florida behind. Craig and I took a whirlwind tour of Florida the past two days. We left Palm Beach early yesterday and headed south, drove through the Everglades to Naples. There we had a great time visiting with old friends. We headed north from Naples and spent the night in Sarasota. This afternoon we drove back across the state. Most of the drive today was quite rural and we saw lots of citrus groves, a few orange juice processing plants complete with semi-trucks full of oranges lined up outside. Also saw lots of grazing cattle.
Here’s a warm weather recipe I made last week. This is quick and easy way to get a little extra fruit in your diet. Because it’s just fruit and yogurt I think it would make a perfect on the run breakfast. If you choose Greek style yogurt, you get a little more protein than traditional yogurt. When I made this I added 2 teaspoons of sugar because the blueberries I had were the sourest blueberries I have ever encountered. Assuming that the fruit you use for the recipe is not too tart, no sugar should be needed. This would work well with raspberries, strawberries or blackberries. Just choose a flavor of Greek yogurt that you think would complement the berry you choose.
1 (6oz) container of fruit flavored Greek yogurt
1 cup berries
1 or 2 teaspoons of sugar if needed
Add berries and yogurt to blender and puree. Pour yogurt berry mix into Popsicle containers or if you don’t have containers, wax coated paper cups work too. Insert Popsicle sticks or plastic spoons into the center of each fruit pop and place in the freezer until you are ready to enjoy!
A few more pictures from the day: