Here are remaining easy, refreshing and original recipes that are both seasonal and simple and won’t weigh you down this summer!
Apricot Tomato Caprese Salad
Serving Size: 4 slices tomato Servings: 3
4 ea. Roma tomato
3 ea. apricot
6 oz. fresh mozzarella cheese
3 ea. basil sprigs
1 tbsp. balsamic vinegar
2 tsp. extra virgin olive oil
¼ tsp. Salt
- Slice tomatoes about 1/2″ thick. Halve apricots carefully. If the halves are thick, slice each half horizontally into two pieces.
- Alternate slices of tomato, apricot and fresh mozzarella cheese.
- Top each salad with fresh basil.
- Whisk together vinegar and spices, drizzle in oil and spoon over salad.
Island Fruit Slush
Serving Size: 1 cup Servings: 2
1 cup nonfat vanilla yogurt
1 ¼ cups orange juice
1 cup watermelon, cut into cubes
½ cup pineapple chunks with juices, fresh or canned
½ cup unsweetened strawberries, fresh or frozen
½ cup unsweetened raspberries, fresh or frozen
- Put all of the ingredients in a blender and blend until smooth.
Strawberry n’Flax Muffin
Serving Size: 1 standard muffin Servings: 12
1 cup fresh strawberries, cut into chunks
1 ea. Egg
¾ cup brown sugar
¾ cup fat free milk
¼ cup unsweetened applesauce
1 cup white whole wheat flour
1 cup quick-cooking oats
1 tbsp. flaxseed, ground
1 tsp. baking powder
½ tbsp. baking soda
¼ tsp. cinnamon
¼ tsp. salt
- Heat oven to 375 degrees. Spray a muffin pan with cooking spray.
- Rinse the berries gently. Cut into small pieces, pat dry with paper towels.
- Beat egg with sugar at medium speed until thick and smooth. Beat in milk and applesauce.
- Combine flour, oats, flax seed, baking powder, soda, cinnamon and salt in measuring cup, stir well. Add to egg mixture, stirring just until dry ingredients are moistened. Stir in strawberries. Divide batter evenly among muffin cups. Sprinkle with additional sugar if desired.
- Bake 15 minutes, or until muffins spring back when touched. Cool 5 minutes; remove from pan.