Lightly sweetened velvety Greek yogurt is studded with a crunchy topping reminiscent of trail mix and then frozen so you can break it into chunks just like chocolate bark (but healthier!). Crisp, creamy, and barely sweet, this colourful and whimsical snack (or healthy dessert) is perfect for kids and adults alike and sure to become a summer staple. For the creamiest bark possible, with fewer ice crystals, avoid using fat-free yogurt.
Acting as a blank canvas, this yogurt bark can take on any flavour profiles you fancy. Choose to use whatever nuts and dried fruit you please. Sun-splashed fresh berries also work as a topping, and you can swap out the honey for maple syrup.
Per serving:
In large bowl, stir together yogurt, honey, vanilla, orange zest, and a pinch of salt. Line baking sheet with parchment paper or silicone baking mat. Spread out yogurt mixture into 12 x 6 in (30 x 15 cm) rectangle about 1/2 in (1.25 cm) thick. Sprinkle on dried cherries, almonds, coconut flakes, and chocolate chips and press down gently to help them adhere.
Place sheet in freezer until frozen solid, about 3 hours. Break bark into desired-sized pieces and store in airtight container in freezer.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.