WATERMELON PIZZA (pictured above)
Start to finish: 15 minutes
1 cup coconut yogurt (or Greek yogurt)
½ cup strawberries, sliced in half
½ cub raspberries
½ cup cherries
½ cup blueberries
½ cup pomegranate seeds
Honey or maple syrup (optional)
Using a sharp knife, cut off a slice of watermelon down the middle about 2-3 inches thick. Using a spatula, spread an even layer of yogurt around the watermelon, leaving a big of empty space at the top (where your pizza ‘crust’ is.) Layer your fresh fruit on top as you please. Add as many or as few toppings as you like. Drizzle with honey or maple syrup for a little extra sweetness, if desired.
(Recipe from choosingchia.com)
CHATEAU BOURBON SOUR
Start to finish: 10 minutes per glass
2 ounces bourbon
1 ounce simple syrup
½ squeezed lemon
3 dashes orange bitters
1 ounce red wine
Place 6 ice cubes in a shaker and fill a rocks glass with ice.
Add the bourbon, simple syrup, ½ squeezed lemon and orange bitters into the shaker and shake vigorously 10 times; strain into the rocks glass filled with fresh ice. Carefully pour the wine on top of the cocktail (it should float on top.) Garnish with a fresh lemon wheel and a luxardo cherry (optional.)
Make your own zero-calorie simple syrup by dissolving your favorite sugar substitute into equal parts water.
(Recipe from Missy Hillock, owner of Chateau Bourbon Bed and Breakfast, Prospect, Kentucky.)
CREAMY LOW-FAT DILL DIP
Start to finish: 15 minutes
1 cup low-fat sour cream
1 cup low-fat mayonnaise
2 teaspoons dill weed
2 teaspoons dried minced parsley
2 tablespoons dried chopped onion
Mix all ingredients together and store overnight in an air-tight container. Serve with your favorite crackers or fresh vegetables.
(Recipe from Karen Stokes of Karen’s Country Kitchen)
EASY STRAWBERRY BUNDT CAKE
Start to finish: 55 minutes.
Prep time: 10 minutes, cook time: 45 minutes
One 16 ounce boxed white cake mix
3 tablespoons all-purpose flour
3 large eggs
¾ cup water
½ cup canola or vegetable oil
One 4 serving package of sugar-free or regular strawberry flavored gelatin
¾ cup chopped, fresh strawberries, or partially thawed frozen strawberries
¼ cup unsalted butter
1 ½ cup powdered sugar
½ teaspoon vanilla extract
3 tablespoons to ¼ cup milk (adjust amount to get the right consistency for the glaze)
Preheat oven to 350 degrees F. Spray non-stick surface of a 10 cup Bundt pan with cooking spray and set aside. In a large bowl, pour in all ingredients except strawberries. Mix with an electric or hand mixer on low until the ingredients are combined, then mix on high for 2 minutes. Carefully fold in strawberries. Pour batter into the prepared Bundt pan and smooth surface. Bake the cake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10 to 15 minutes then invert onto wire cooling rack and cool completely. While cake is cooling, combing butter, powdered sugar, vanilla and milk to make the glaze. Adjust the amount of milk to get the desired consistency. Once the cake is completely cooled, drizzle glaze on top. Allow glaze to set before serving.
(Recipe from renneskitchenadventures.com)