2 cups ripe mango, chopped 1 1/2 cups Greek yogurt 1/2 cup milk 2 Tbspn sugar BIG! pinch of ground cardamom big pinch of salt 1. Combine the ingredients in a food processor or blender and blend until smooth. 2. Pour the blended mango mixture into the popsicle molds and freeze until solid, preferably overnight. Strawberry-Honey variation... Substitute 2 cups of ripe strawberries, chopped for the 2 cups of mango. Skip the cardamom and the salt and instead add 2 Tbspn mild-flavored honey.
Desserts for Breakfast: Mango Lassi and Strawberry-Honey Yogurt Popsicles
Smashed Berry-Lime-Coconut Yogurt Ice Pops
Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro from Kalyn's Kitchen via Slow Cooker from Scratch (This is a favorite soup I've been making for years!)
whole wheat chocOlate chip cookie bars
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette with Goat Cheese
Salty, crunchy, chocolate peanut butter no-bakes
Chicken Khao Soi | Bon Appetit
warmed milk and allowing it to brew before adding the milk into the cake batter, tea leaves and all. The batter takes on a wonderful color, with specks of tea leaves to add a unique twist. After baking, the cake is topped with a honey buttercream that keeps the flavor without so much of the sweetness. The cake and buttercream taste just as their namesake, g
Black Tea Cake with Honey Buttercream.
A CUP OF JO: The Best Chocolate Pudding You'll Ever Have (in 15 minutes!)