Blueberry & Sausage French Toast Casserole

This sounds amazing! I can not wait to make it in Jeremy's Granny O'Neals cast iron pan. Another recipe from Lisa at The Homesick Texan - looking forward to her cookbook coming out in September! Here is my variation on the recipe but you can find the original recipe here.

1 tablespoon light butter
2 cups fat free half-and-half
4 large eggs, lightly beaten
1/4 cup granulated sugar
1 teaspoon orange zest
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 24-inch loaf of French bread, cubed (about 5 cups)
2 cups fresh blueberries
1/2 pound turkey breakfast sausage, cooked and crumbled
Optional - Powdered Sugar
Maple syrup

In a large Cast iron, on low heat melt the butter and swirl so it coats the bottom and the sides. (You can add melted butter to a 9x9 square pan and bake it that way if you do not have a cast iron skillet.)

Beat the together the half and eggs. Whisk in the sugar, orange zest, orange juice, vanilla, cinnamon and salt until well combined.

Layer the bottom of the skillet with half of the bread (could also make this with thick Texas toast bread or even leftover buns). Top with the blueberries and crumbled cooked sausage. Place on top the remaining bread cubes, and then pour over the bread the custard until all pieces are well covered.

Preheat the oven to 400 degrees. Let the casserole sit unrefrigerated for 20 minutes, until some of the milk mixture has been absorbed, and then bake covered for 25 minutes. Remove the cover and then bake uncovered for 20 minutes or until top is firm and lightly browned. Optional - sprinkle with powder sugar when it come out of the oven. Let the casserole rest for 10 minutes before serving. Serve with syrup.

Stuffed Strawberries

I took these to a book club meeting last week- what an easy and delicious dessert!

20 strawberries, washed, dried and cored
8 oz pkg light cream cheese, room temp
1/2 cup powdered sugar
1/2 tsp vanilla
1 sleeve of graham crackers
1/2 cup mini chocolate chips

Set aside strawberries while you make the filing. Beat the cream cheese with a hand mixer, then add powdered sugar and vanilla; beat until smooth.

Place graham crackers in a zip lock bag and beat them into fine crumbs - set aside.

Take the cream cheese mixture and put in a gallon zip lock bag. Snip the end and fill the strawberries.

After strawberries are filled dip the top in the graham cracker crumbs. Melt the chocolate chips, then place in zip lock, snip tip off. Drizzle the side of each strawberry with a little chocolate. Refrigerate until ready to serve.

Asparagus Tart

1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons honey dijon mustard
2 cups gruyere (grated)
1 pound asparagus
salt and pepper
1 tablespoon extra virgin olive oil

Roll the puff pastry out to a 16x10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Brush the mustard around the inside of the cut. Sprinkle the cheese over the mustard. Arrange the asparagus in a single layer over the cheese. Season with salt and pepper to taste. Brush the outside inch of the pastry with the olive oil. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.

Grilled Asparagus & Poached Egg

I love Asparagus and Poached eggs - this is the perfect healthy breakfast for me.

1 Tbsp toasted Panko
6-8 stalks fresh asparagus with the tough stalk trimmed
1 soft-cooked, poached egg
Salt and freshly ground pepper

Saute Panko in a skillet over medium heat with enough Olive Oil to barely coat crumbs and give a nice crunchy brown crust.

Lightly spray or brush asparagus with olive oil. Grill over medium-high heat until spears begin to turn bright green, turning once or twice as they cook. Can be done with a grill pan on the stove, an outdoor grill or even under a broiler. Remove to serving plate.

Poach egg , leaving the yolk soft and carefully place on top of asparagus. Sprinkle with salt and pepper to taste and top with panko.

Goat Cheese & Leek Tart

Store bought pie crust
1 large leek, cleaned thoroughly and sliced thin
2 eggs
2 ounces fresh goat cheese
1/2 cup skim milk
1/2 cup fat free half & half
pinch of salt, pepper and nutmeg

Preheat your oven to 400. Par-bake your pie crust by poking holes all over it and baking for 15 minutes, or until slightly golden. Remove from oven and set aside.

Scatter leeks and goat cheese all over the bottom of the tart. In a small bowl, whisk together the eggs, milk, cream and spices. Pour filling over top.

Bake for forty minutes. When done, the top will be puffed up and slightly golden. Serve warm or at room temperature.

Basic Quiche

9 inch crust pie
8 slices bacon, cooked crisp
1 cup shredded red. fat Sharp Cheddar, grated
2 Tbsp chives, finely chopped
4 eggs, beaten
2 cups fat free half & half
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat oven to 425 degrees. Sprinkle bacon, cheese and chives into pastry shell.
In a medium bowl, whisk together eggs, cream, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes then reduce heat to 300 degrees and bake an additional 30 minutes, or until a knife inserted comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Sour Cream Coffee Cake

I made this in April for a girls getaway weekend for breakfast and it was a hit. No changes were made from the orginal recipe as it is Ina's recipe - she's the best.

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional (did not use)

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Baked French Toast Casserole

I made this the first time five years ago for Karen's baby shower. It is a Paula Deen recipe so you know it is rich and delicious. I make this recipe "as is" and do not use lowfat ingredients, this is a special occassion brunch idea - great for holidays.

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
~Praline Topping (to follow)~
Maple syrup (optional - I do not use)

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Praline Topping:
•1/2 pound (2 sticks) butter
•1 cup packed light brown sugar
•1 cup chopped pecans
•2 tablespoons light corn syrup
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Paula suggests serving with Maple syrup but it is sweet enough by itself, so I do not add it.

Banana Muffins with Mascarpone Cream Frosting

By now you know that Giada is one of my favorite chefs. Here is a great brunch muffin recipe or it could be used for a dessert. I made just a couple of changes to the recipe, see the original recipe here.

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces Neufchâtel cheese, room temperature
6 tablespoons (3/4 stick) light butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted (optional)

Directions
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Make Ahead Breakfast Burritos

I saw this recipe two years ago at the blog A Chelsea Morning. For the new school year I am going to make these for a healthier breakfast option for Matthew & Connor, instead of Lean Pockets, which are filled with additives and preservatives. Barb makes 2 dozen giant burritos, so this recipe will go even further with smaller tortillas. I have made the recipe fit my family, to see the original recipe go to Barb's post, also on that post she has a recipe for make ahead dinner burritos.

3 dozen eggs
8 oz. light sour cream (Daisy)
1 pkg. breakfast sausage
1 pkg. turkey bacon
2 7-ounce cans Ortega diced green chiles (optional)
24 ounces 2% sharp Cheddar cheese, shredded
salt and pepper
3 pkgs soft taco size low carb whole wheat tortillas (Mission carb balance)

Add light butter or cooking spray to your pan. I like my eggs very soft so I cook them on a med low heat. I crack my eggs directly into the pan without beating them first, add salt & pepper to taste - then add the sour cream in spoonfuls to the pan. I do not touch the eggs until there is a thin layer of cooked eggs on the bottom of the pan, then I break the yolks and mix the eggs well. I do not touch them very much after that - just a few stirs until they are set. The less you touch them the softer they will be - I learned to cook my eggs like this from my Papa Hill. Think of him everytime I make eggs.

Cook the sausage in a pan until browned, drain on a paper towel lined plate - set aside to cool. Cook the bacon in the microwave until crisp, once cooled crumble.

I separate the eggs into two bowls. In one bowl I add the sausage and in the other I add the bacon - this way we will have two kinds of burritos in the freezer.

Place the tortillas on your counter, just a couple at a time so they don't dry out and sprinkle Cheddar cheese down the middle. Place a couple of big spoonfuls of the egg mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around. I will add green chiles to a few that I will eat. :)

Wrap each burrito individually in aluminum foil and label, then freeze. These last a two months in the freezer. Barb says not to let them go longer than two months in the freezer because the eggs might go bad.

Here's how Barb prepares them when we're ready to eat them. Take the number I need out of the freezer the night before and let them thaw in the refrigerator overnight. The next morning, since they're already wrapped in aluminum foil, I just pop them in a 350 degree oven for about 20 minutes until they're heated through. If they're not completely thawed, just heat them a little longer.

Breakfast Tart

I watched Giada make this in the Spring and have made it several times since then. I use bacon instead of Pancetta just because it can be cooked in the microwave. I have also substituted Swiss for Gruyere- it is good but Gruyere is my favorite. Love breakfast foods!!

Butter, for greasing the pan
Flour, for dusting the pan
1 unroll-and-bake refrigerated 9-inch pie crust
1 egg white, lightly beaten
3 ounces THICK bacon, cooked and crumbled
5 eggs, at room temperature, lightly beaten
4 oz mascarpone cheese, at room temperature
8 oz shredded Gruyere
3 green onions, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Special equipment: 9-inch tart pan with removable base

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.

Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.

In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and bacon. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.

Cut the tart into wedges and serve warm or at room temperature.

Aunt Donna's Potato Dish

1/4 cup grated onion
1 package frozen hashbrown
1 8 oz container light sour cream
1 can cream of chicken soup (healty request)
2 cups red. fat cheddar cheese
1 cup Cornflakes
1 stick light butter melted (divided 1/2 stick in cass & 1/2 in corn flakes)


Combine 1st 5 ingredients with 1/2 stick melted butter and put in a greased 9 x13 baking dish. Top with cornflakes and other 1/2 stick melted butter. Bake at 350 for 30 minutes.

Chicken or Ham Aspargus or Spinach Polenta Casserole

I used the leftover alfredo sauce and polenta I had in the freezer to make this dish. Great brunch dish or for a girl luncheon (but I served it for dinner but only Jeremy and I ate it). Jeremy prefers it with chicken & spinach.

16 oz. pkg. prepared polenta (or 2 cups leftover)
2 Tbsp. olive oil
2 Tbsp. light butter
10 oz. container refrigerated four cheese alfredo sauce (or left over homemade)
2 cups frozen asparagus pieces, thawed and drained
or
2 cups thawed & drained frozen spinach (squeeze out excess water)
1 cup cooked cubed ham
or
1 cup cooked cubed chicken
1/2 - 1 cup freshly grated Parmesan cheese

Preheat oven to 425 degrees. Slice polenta into 1/2" slices. In large skillet, combine olive oil and butter and heat over medium heat. When butter melts, add half of the polenta slices; cook until well browned on one side, then turn and cook on second side. This should take 5-7 minutes total. Drain on paper towels.

Then arrange the browned polenta in a greased 8" square glass baking dish. Top with asparagus pieces (or spinach) and ham (or chicken). Spoon sauce over casserole and sprinkle with Parmesan cheese.

Bake at 425 degrees for 20-25 minutes or until casserole is bubbling and cheese begins to brown.

CB Chicken Salad

This is a knock-off of Corner Bakery's D.C. Chicken Salad. I made it last week when the 4th grade was responsible for teacher lunch day. Here is the original recipe because I made changes below.

Dressing:
1/2 c light Miracle Whip
1/2 c skim milk
1 tbsp lemon juice
pinch of salt
pinch of pepper

Salad:
4 chicken breasts, cooked and chopped into cubes
1/3 c small shallot, finely chopped
2 celery ribs, chopped
1/2 c granny smith apple, chopped
1/2 c pear, chopped
1 tbsp lemon juice (keeps apples and pears from turning brown)
1/4 c dried currant
1/2 c slivered almonds,toasted

Combine (with a whisk) the MW, milk, lemon juice, salt and pepper until smooth. Set dressing aside. Mix salad ingredients together and then top with dressing to evenly coat the salad. Serve with croissants, bread, crackers or on a bed of lettuce.

Soft Polenta

I love polenta and grits, but not until a couple of days ago had I ever made them at home. I found this recipe and made it for the first time last night and it was very easy. I froze two portions to use later and have found several recipes on-line for other variations I want to make. I will post them after I make them.

1 to 2 fresh or dried bay leaves
1 tablespoon coarse salt, or as needed
2 tablespoons extra-virgin olive oil
1 1/2 cups "instant" polenta
4 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring a kettle filled with about 4 cups of water to a boil, then lower the heat to very low and keep warm. Bring 4 cups water to a boil in a 3- to 4-quart heavy saucepan. Toss in the bay leaves and 1 tablespoon salt and stir in the olive oil.

Working with a small handful of the cornmeal at a time, let it fall through your fingers into the boiling seasoned water, while stirring constantly with a wooden spoon. (Pay special attention to the corners as you stir; it is there that the polenta will stick and scorch first.) It should take about 5 minutes to add all the cornmeal.

When all the cornmeal is added, the mixture should be smooth and thick and begin to perk like a little volcano. Lower the heat so the polenta continues to perk slowly, and cook, stirring constantly, until it is smooth and shiny, about 5 minutes. If at any point during the cooking the polenta becomes too thick to stir easily, add some of the water from the kettle--about 1/2 cup--to loosen the consistency a little. It is possible that you will not need to add all the water in the kettle before the cornmeal is tender. The polenta is ready to serve at this point, or you can choose to cook it an extra minute or two, to intensify the flavor.

Remove the pan from the heat, stir in the butter and cheese, and pour into a ceramic serving bowl. Let the polenta stand for up to 10 minutes before serving. The longer the polenta stands, the firmer its texture will be.

Cheesy Chorizo Strata

Monday, I taped Oprah because her show was taped at our State Fair. Peter Clarac's delicious recipe won Best of Show in the cheese contest at the 2009 State Fair of Texas. I can not wait to try this recipe, but I will probably try to figure out how to bake it in a 9x13 casserole dish.

1/2 pound chorizo sausage, cooked and drained
1/2 cup mild green chilies, chopped
1 fresh jalapeno, seeded and diced
1/2 pound Monterey Jack cheese, cut into 1/4-inch cubes
3 cups French bread crumbs
4 eggs
1 tsp. cumin powder
1/2 tsp. salt
1/2 tsp. pepper
2 2/3 cups milk
1/2 stick butter, melted

Preheat oven to 300°Generously grease four 10-ounce ovenproof ramekins. Spread an even amount of chorizo over the bottom of each ramekin and top with the chilies and jalapenos. Spread half of the cheese cubes evenly among the ramekins, reserving the rest for later. Top with bread crumbs.In a medium bowl, whisk the egg with the cumin, salt and pepper, followed by the milk. Drizzle each ramekin with the melted butter, then divide the egg mixture evenly among them. Top with the remaining cheese. Chill at least 2 hours, but its best if chilled overnight.

Set ramekins in a bath of hot water and bake at 300° for 45 to 50 minutes, or until puffed and set. Set the ramekins under the broiler for 5 to 7 minutes to get a nice, crispy, cheesy top. Watch carefully. Serve with your favorite salsa.

Banana Muffins w/ crumb topping

I had bananas I needed to use up and I found this recipe at All Recipes. I made changes to make them lower in fat and calories. My family ate these moist muffins up can't wait to make them again soon.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup splenda
1 egg, lightly beaten
1/3 cup applesauce (no sugar added)
1/2 cup toasted walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
1/3 cup packed splenda brown sugar
2 tablespoons all-purpose flour
1 tablespoon light butter (very cold)

Preheat oven to 375 degrees. Lightly grease 10 muffin cups (I use Baker's Joy) and set aside.

In a large bowl, sift together 1 1/2 cups flour, baking soda, baking powder, cinnamon and salt. In another bowl, beat together bananas, splenda, egg and apple sauce. Stir the banana mixture into the flour mixture just until moistened (do not over mix). If adding optional ingredients fold in once batter is mixed. Spoon batter into prepared muffin cups.

In a small bowl, mix together Splenda brown sugar and 2 tablespoons flour . Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Super Easy *moist* Pumpkin Muffins

I was a little worried about these muffins because they have so few ingredients, but I gave them a try. I have now made 3 batches and I can confirm that they are super moist. They are not the prettiest muffins due to "cookie dough consistency" but that is okay because they are so good. I tried different mix ins and my favorite is adding fresh blueberries and toasted walnuts. My family liked blueberry (no nuts) but their favorite is chocolate chip. Next I am going pecans and dried cranberries. Added bonus - one muffin equals on 3 Weight Watchers points.

1 Spice Cake Mix
1 can pumpkin (NOT pumpkin pie filling)
1/2 cup water

Mix together, batter will be very thick. If adding in mix-ins fold them in after batter is mixed.Spray a muffin pan with non-stick spray (I use Baker's Joy) and divide in to 12 muffins (do not use paper liners). Bake at 350 for 18 - 22 minutes or until toothpick comes out clean. Makes 36 mini muffins, cook for 14 - 16 minutes or until toothpick comes out clean.

Variations:
Add some walnuts, pecans, blueberries cranberries, shredded carrot or chocolate chips.
Use chocolate cake mix for delicious choco-pumpkin muffins. Go completely decadent and add mini-chocolate chips.
Can’t find spice cake mix? Use a yellow cake mix and a 1-2 tsp Pumpkin Pie Spice.

Pumpkin Spice Cake

I made this cake Tuesday morning for Bible Study. I made it the night before so great recipe to be made ahead. Very moist and delicious!

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice*
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup canned pumpkin
3/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Use Baker’s Joy spray to a grease the Bundt pan
In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.

Pour batter into prepared pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.

Notes: *Pumpkin pie spice can be substituted with 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg

Limeade Strawberry Punch

My friend Ivey has made this at a shower and party I have attended in her home. It is always a huge hit - it is so good.

1 Can Frozen Limeade Concentrate
1 2-liter Sprite
1 bag Sonic Ice
1 Cup Fresh Strawberries, quartered
1/2 lime, sliced in thin circles

To a punch bowl add limeade, sprite and ice (Sonic Ice a must). Then add strawberries and limes to top for garnish. Very simple, elegant and refreshing.

Side note- every time Ivey makes this she goes through at least two bowls. Have extra ingredients on hand for refills.