- 1 cup raspberry or mixed berry yogurt
- 1/4 cup fresh raspberries
- 1/4 cup sliced strawberries
- 1 tbsp honey
- 1 tsp fresh mint
In a blender, combine all ingredients. Cover and blend on high speed about 15 seconds or until smooth. Pour mixture into a serving bowl and serve immediately or refrigerate for up to 3 days for later use.
Try this as an ambrosia dip for fresh strawberries, pineapple chunks, grapes, kiwi and melon slices!
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.