Welcome to the very first installment of What’s On the Menu Wednesday. Crock Pot Wednesday will return in the Fall with lots more good things to offer.
I hope you will join me in this new venture. Feel free to add your favorite family treasures, tried and trues, and recent discoveries. Perhaps you will choose to focus on the fresh bounty of the season. The forum is wide open, and I look forward to what you have to offer.
I’m still working on the badge, but am not satisfied with anything I’ve created thus far. I’m also in the process of two significant renovation projects, so bear with me for a bit.
This dessert is so easy that I’m almost embarrassed to offer it. Yet, it is really tasty --- and easy --- which makes it a favorite at our house. Plus, this time of the year locally grown strawberries are in abundance. That’s always a plus. My mint has once again taken over a corner of the yard, but that’s okay by me. I love its versatility and its fragrance that permeates my backyard.
Be sure to sign up with Mister Linky below and share a goody with all of us.MINTED STRAWBERRIES WITH ANGEL FOOD CAKE
2 pints fresh strawberries, sliced
1/2 cup powdered sugar
1 Tablespoon finely chopped fresh mint leaves
1 8-ounce container low-fat lemon yogurt
1 10-ounce angel food loaf cake, cut into 12 slices
In medium bowl, gently combine strawberries, powdered sugar and mint; let stand at room temperature for 15 minutes to 1 hour.
To serve, in small bowl blend yogurt and sour cream. Place 2 cake slices on each of 5 dessert plates. Spoon berry mixture over cake; top each serving with about 2 tablespoons yogurt mixture.
Linked to: Tasty Tuesdays