Though the lighting in my kitchen hasn’t improved since Monday, I really wanted to show you my recipe for breakfast sundaes. Someday I hope to master the art of food photography-but in the meantime, we all have to eat!
I start with roughly 1/2 to 3/4 cup of frozen fruit. Here, I used half strawberries, and half a mix of raspberries and black berries (from my own garden last summer!) I put the berries in my blender, add a few tablespoons of milk and a little sugar, and blend until smooth.
Then I layer the blended fruit with a layer of vanilla yogurt and a layer of toasted oats, and repeat. I love the crunch of the the oats as they mingle with the silkiness of the yogurt and the frozen sweet tartness of the berries. Instead of the toasted oats, you could use granola-or even oatmeal cookies that have been broken into pieces. Toasted oats are easy to make, by the way-simply mix 8 cups of regular rolled oats with 1/2 cup honey and 1/2 cup oil, add 2 teaspoons of vanilla and 1 teaspoon cinnamon-mix well, spread on a cookie sheet and bake 20 to 30 minutes in a 300 degree oven, stirring every 10 minutes.
The experts recommend five servings of fruits and vegetables every day. Like so many other things in life, I find vintage is an easy and fun way to do just that.
Which fruit would you choose to make your breakfast sundae, dear readers?