Watermelon Hydro-Cooler

We finally sliced into the watermelon yesterday afternoon. And this morning's 4-mile run -- OK, it was a humid, steamy, sticky, sweaty run/walk -- left me more-than thirsty. Parched, really.

I've made watermelon smoothies in the past, but could never figure out a way to make them at least somewhat creamy. So, I added banana this time around. Good news: It seemed to do the trick just fine.

WATERMELON HYRDO-COOLER

What you'll need . . .

• 1 cup watermelon slices (de-seeded)
• 1 cup ice
• 1 large banana
• 1/3 cup applesauce

Toss everything into your blender and blend. Drink immediately, as it tends to separate after 20 minutes (into water and fruit).

Last night, we headed to Cape May to have my 28th birthday dinner at Panico's Bistro (my favorite restaurant from our babymoon). First, we had to wait for some boats to cross under the drawbridge.


I snapped some shots of the tidal rivers from the car while we waited.


Eventually, we got to Panico's. If you're ever in Cape May, add this place to your must-go list. After last night's meal, I've declared it my favorite Italian restaurant of all-time.


And no birthday is complete without cake!


Oh, and maybe I should mention I haven't worn make-up in over a week. I look tired!


Chocolate-chocolate mousse cake. I may or may not have eaten a piece with for breakfast.


Uhhhhhhhhhhhh. No comment . . .

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Our Version of Pinkberry Frozen Yogurt

Neither of us have ever had Pinkberry frozen yogurt. We live nowhere near a franchise, unfortunately. But the whole concept -- a frozen yogurt treat that remains tangy and not over-sweetened sounds absolutely delicious to us. Especially mixed with tasty and healthy fruit fillings like watermelon or pomegranate. And though this recipe yields only a lumpy cousin (the texture of Pinkberry looks almost too smooth to be true!) to the real celebrity, I imagine the taste is similar.

Even if not, it's a healthy frozen treat to help get you through those hot summer days -- made with the goodness of Greek yogurt. If that doesn't keep you cool, just go outside and spray yourself with a hose. That's what we do.


So here's our version of the Pinkberry summer favorite with watermelon -- no ice cream maker required (though you may use one if you have one). Until we can get ourselves to "civilization," I think it's a good substitute! Also, for all you lactose-free or vegan eaters out there, you should try this recipe with your favorite non-dairy yogurt. Let us know how it turns out!


FROZEN WATERMELON-RASPBERRY GREEK YOGURT
(makes enough for 2 big or 3 modest servings)

What you'll need . . .

• 1 cup watermelon (preferably drained a bit using a paper towel -- no need to de-seed necessarily)
• 2/3 cup plain Greek yogurt
• Handful or two of frozen raspberries
• 1/4 cup shredded coconut (optional)
• Ice cream maker OR muffin tin (mini works best)
• Food processor

Method . . .

1. Use a food processor to blend together the yogurt, watermelon, and coconut flakes.
2. Plop in the frozen raspberries and stir.
3. Then put the mixture in your ice cream maker and follow the directions. Then enjoy right away!
4. OR if you don't have a machine (like us) -- simply pour the mixture into a muffin tin (mini works best) and let freeze overnight.
5. When you're ready to eat the frozen yogurt, cup the muffin tin bottom (the metal part) with a warm cloth. Use a knife to get the frozen mixture out.
6. Then throw some chunks into your food processor and blend until smooth. Enjoy immediately!

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