One of the groups that I met regularly in for a bunch of years and stopped with COVID has finally started back up - Mexican Train. In ways it seems like forever ago that we played together but in other ways like yesterday.
Before we met once a month on the second Thursday afternoons of the month. No I don't remember that; I had to go back on my calendar on my phone to 2018 to see. That's when I feel like it has been forever ago that we met.
Now we are meeting on the fourth Monday afternoon and for some reason I can't get that imprinted on my brain. I should remember that it meets the day before Blankets of Hope meets for the second time of the month. Now that I have made that relationship, hopefully I will remember this month.
Well, when we met this past month, I was made aware of it when Friend Janice sent me a text asking me if we were playing the next afternoon. She said she had not gotten any notice for it, but I checked my calendar and ended up sending a message to the hostess Carla that Janice and I would be there.
I'm hosting this month so I had better not forget the date.
I also have to come up with a fabulous dessert to follow up Carla's delightful weight watcher dessert that she served. It was just what the afternoon called for.
WHIPPED YOGURT AND TANGY BERRY PARFAITS
5 strawberries, cut into quarters
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
2 tablespoons chopped fresh mint
1 tablespoon maple syrup
1 cup fat-free vanilla yogurt
1/2 cup fat-free non-dairy whipped topping
1/4 cup low-fat granola
Mint sprigs
Combine the strawberries, blueberries, raspberries, blackberries, chopped mint and the maple syrup in a medium bowl.
Combine the yogurt and whipped topping in another bowl.
Alternately layer the berry mixture with the yogurt mixture, ending with the berries, in four 6 - ounce parfait glasses.
Sprinkle each with a tablespoon of the granola and garnish with the mint sprigs.
Refrigerate until ready to serve.
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