One of my favorite healthy summer snacks is a fruit and yogurt parfait. Just like the one you can get at the fast food restaurant (only healthier).

Fruit and yogurt parfaits are super simple to make, and they look elegant enough for a summer brunch. Make them by layering fruit and yogurt into a parfait, or wine glass. Top the parfait off with a few more pieces of fruit and a sprinkle of granola cereal.

My favorite ingredients this time of year are strawberries, raspberries, and blueberries, with organic vanilla yogurt. Chocolate yogurt is yummy too, with the berries.

If it’s not berry season, you could also use bananas, peach slices, or blackberries with your favorite flavor of yogurt. They’re also very yummy in the fall with apple slices, and vanilla yogurt topped with walnuts. You can make individual servings, or layer several layers in a trifle bowl for a summer dessert. Serve the granola on the side, and let your guests create their own.

I decorate cakes and cupcakes on a regular basis. Whenever I have cake scraps leftover, I usually throw them in a container and store them in the freezer to use later. Sometimes I end up using them in other cakes, sometimes I end up throwing them out after a few weeks.

This time of the year I like to pull them out to make a quick and easy strawberry dessert. I used some of the chocolate cake pieces to make mini trifles, because I love chocolate and strawberries together (can you say heaven).

I have some mini trifle bowls, so I actually made 3 mini trifles, instead of one large trifle. You could layer this in a large trifle bowl if you have one, and take it to a summer party, or layer it in wine, or dessert glasses to serve at a sit down dinner.

Even if you have to bake the cake, this is still a super easy, refreshing summer dessert.

Chocolate Strawberry Trifle

Ingredients:

chocolate cake pieces

chocolate syrup

strawberries

fresh whipped cream

I layered in chocolate cake, chocolate syrup, strawberries, then whipped cream. Then I repeated all the layers again.

It’s a delicious way to get your chocolate fix for the day!

The other day I shared my favorite recipe for Strawberry Rhubarb Crisp. I’m on a strawberry kick lately, they’ve been tasting so good already, and the strawberries in my garden aren’t even ripe yet!

Today I want to share one of my favorite recipes for strawberry shortcake. This is a quick and easy recipe you can bake in a 9×9 baking dish. Then top the shortcake warm out of the oven with fresh strawberries, and a little strawberry sauce. Top it all with fresh whip topping and you’ll have one of the best summer desserts ever!

Strawberry Shortcake Recipe

Ingredients:

3 eggs
1 c sugar
2 c flour
1/2 c milk
1 tbs butter
1 tsp baking powder
1tsp vanilla

Mix all the ingredients together in a medium bowl. Preheat your oven to 350` while you are mixing the ingredients. Bake for 20-25 minutes, or until the cake is a light golden brown on top. Top with fresh strawberries, and whipped cream.

I have a wonderful recipe for strawberry pie. I’ll just have to make one in the next week or two so I can come back and share a photo and the recipe!

I love the tangy sweet bite of strawberries and rhubarb combined. The rhubarb in my kitchen garden is about ready for me to start snipping some. The strawberries aren’t quite ready yet, they’re just blooming here in Ohio. They did have some fabulous berries at the local grocery the last time I was there, so I had to get some.

Strawberry rhubarb crisp is one of my favorite spring desserts, add in some ice cream and I’m in heaven!

Strawberry rhubarb crisp is a wonderful alternative for strawberry rhubarb pie. There’s still a little sugar, and oil, but there’s plenty of fiber and natural goodness to make up for it.

Here’s my recipe~

Strawberry Rhubarb Crisp Recipe:

• One quart of fresh strawberries
• One cup of chopped rhubarb
• 1/4 cup plus two tablespoons of evaporated cane sugar
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 2 cups of rolled oats
• cooking spray

Preheat your oven to 325`and spray a 9×9 baking dish with cooking spray. Chop the strawberries and the rhubarb, and place them in the baking dish. Sprinkle 2 tablespoons of sugar over the top.

In another bowl combine the rest of the sugar, the rolled oats, maple syrup and canola oil. When they’re thoroughly mixed pour the mixture over the top of the berries and rhubarb. Bake for about 35-40 minutes, or until the crunch topping is golden brown.

Strawberry rhubarb crunch is wonderful hot out of the oven with a scoop of homemade vanilla ice cream. Yum!

This recipe has quite a bit of juice when you’re done baking it, I love it that way. If you want your crunch a little thicker you can add a tablespoon or two of flour to the strawberry rhubarb mixture before you bake it to thicken it up.

This recipe freezes well. If you have extra berries and rhubarb, you can double or triple the recipe and freeze individual servings in plastic containers. It will be quick and easy to pull out later for a quick dessert.

I’m way behind on my food links this weekend, but I have a couple good food and recipe links for you to check out. I guess it’s better late than never so here goes!

Ironstone – Dinnerware with Memories
Mary Emma, at Country Kitchen, relates the memories connected with the ironstone platters her mother used for serving family meals. You, too, can write down your family memories associated with dinnerware past and present.

Looks like Playing with Polymer Clay to Eileen
Eileen challenges you to watch this great YouTube video by “fondant artist”, Robin Hassett, and tell her if it doesn’t look like playing with clay to you. Food can be art too!

Real Food Fast!
Once you’ve tried risotto, it’s hard to go back to plain rice!

Reuben Casserole
A new twist on an old favorite.

10 Fabulous Summer Dessert Ideas to put some fun in your backyard barbecue, or cookout desserts.

10 Dessert Ideas For Strawberry Season~ Strawberry season is here! What’s your favorite way to eat strawberries?