Sunday afternoon is family time with my side of the family. Ever since I can remember, my family has always held to the tradition of a big Sunday Dinner (lunch) as a family. I’m so thankful my mom continues to put the time into these big meals. I know they are a lot of work! My ‘part’ in the Sunday meal each week is dessert. So, this past Sunday, I wanted to do something with blueberries we picked last week.
I chose these blueberry parfaits. Such a simple dessert as far as the concept goes- just layers of vanilla pudding, blueberries, and whipped cream. Oh, but it was just what I was looking for- Light, comforting, simple, fresh and eye-catching, too! The blueberries bring the perfect burst along with the creaminess from the pudding and cream.
The homemade vanilla pudding is what makes the dessert extra special. (Packaged instant -puddings are one of the products I no longer buy- I’d rather not serve the chemicals and preservatives with my pudding, if you don’t mind! See the ingredient list here) Homemade pudding is not hard to make. It just takes a little extra time and effort at the stove-top. But you will be pleasantly surprised at the light, yet rich flavor of real pudding.
Finish the parfaits by layering the pudding, blueberries and fresh whipped cream.
Wondering what to do with all the strawberries you picked this spring? You’ve already made jam, pies, and strawberry shortcake!
Well, here is a special treat- perfect for using up fresh strawberries that might be getting a little too ripe!
This syrup/sauce is sweet and slightly tart, sweetened only with pure maple syrup. (Making it a much healthier option than store-bought syrups.)
Pour this over your pancakes or waffles for an outstanding breakfast! We loved the taste, and doesn’t it look beautiful, too? (Later this week I will post my very favorite (healthy) pancakes that we enjoyed with this syrup!)
I think this would also be a very yummy ice cream topping- similar to my Ruby Red Raspberry Sauce– though I have not tried it that way…yet 🙂
I love, love raspberries. Don’t you?? I am eagerly awaiting the summer harvest from our own raspberry bushes that are just beginning to bud new green leaves for the season. Yay!
Here is a raspberry sauce that is fresh and lovely in every way. And let me just tell you…it is GOOD!
Tart, sweet, and bursting with raspberry flavor, it also boasts an absolutely striking red color, making it quite pleasing to the eye as well- giving you an absolutely beautiful, refreshing sauce.
Vanilla ice cream is the perfect companion to this topping, but you could also drizzle some over a simple yellow cake and allow it to kinda soak in. (top with a little homemade whipped cream to send it over the top!), or use it as a syrup for pancakes or waffles! So many options!
Really, I don’t think you could go wrong with this one. You MUST try!
Smoothies are cool and refreshing, and a great way to get a lot of goodness in just one glass!
When my son, Adam, was a toddler, I had a hard time getting him to eat well. He was so picky! Fruits were something I definitely could not get him to eat. That is when I started to make smoothies on a regular basis. He loved them, and I loved that he was getting the nutrition from the fruit and protein from the yogurt.
Smoothies make a great breakfast, snack, or even lunch- which is when we usually enjoy them. Paired with something salty like cheese, or something with peanut butter, it makes a nice lunch.
Of course there are limitless varieties of smoothies. This one is pretty basic with fruit and yogurt, but it’s one that we like the best.
- 1 1/2 cups vanilla yogurt (I use Dannon Natural since it does not have a lot of extra ingredients)
- 2 whole bananas, peeled
- 1 1/2- 2 cups frozen tropical fruit (a frozen tropical blend of: strawberries, pineapple, and mango chunks) or frozen peaches
- 1/2 cup 100% orange juice
- 1/2 cup milk
Place the ingredients in the blender in the order listed above. Blend until smooth. Add more juice or milk if needed.
Makes 4- 5, 1-cup servings