Ingredients

3/4 cup whole milk
3/4 cup heavy cream
2/3 cup sugar
2 cups Greek yogurt
1 teaspoon vanilla extract
1 cup raspberries
1/2 cup sugar

Directions

1. In a small pan, add the milk, cream and sugar. Cook to just dissolve the sugar, about 2-3 minutes. Set aside to cool slightly.
2. In a large bowl, add the Greek yogurt and vanilla and mix well. Whisk the cooled milk and sugar mixture into the yogurt mixture until well mixed. Place the mixture in the fridge for about a half hour to cool completely.
3. In the meantime, puree the raspberries and sugar in a food processor. Using a sieve, strain the mixture to remove the seeds. Set aside.
4. Freeze in your ice cream machine according to the manufacturer's directions. When finished, the ice cream will be soft. Begin to swirl your frozen yogurt in large bowl by very gently stirring in the fruit puree or in a container alternate with frozen yogurt and fruit puree. Place the frozen yogurt in the freezer for at least an hour before serving.

Makes about 3 cups.

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Ingredients

3/4 cup creamy peanut butter
1/2 teaspoon vanilla
1 cup whole milk
1/2 cup heavy cream
1/2 cup confectioner's sugar
Pinch of salt
1/2 cup chocolate chips
2 tablespoons canola oil

Directions

1. Combine ingredients: Using a blender, combine the first 6 ingredients until well-blended and creamy.
2. Fill popsicle molds: If using conventional molds, divide the mixture between the molds and freeze until solid, about 5 hours. If using shot glasses or other unconventional molds such as paper cups, freeze until the pops are beginning to set, then insert the stick and freeze until solid, 4 to 5 hours.
3. Make chocolate for dipping: To create chocolate coating, microwave the chocolate chips for about 1 minute or until nearly melted. Mix in the canola oil, stir until thoroughly incorporated, and set aside until cooled.
4. Dip popsicles in chocolate: Place the chocolate coating in a shallow dish like a small ramekin and quickly dip the frozen peanut butter popsicle into the chocolate. The chocolate coating will harden nearly instantly. Serve immediately, or return popsicles to freezer until ready to serve.

Makes 8 popsicles.

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Ingredients

8 mint leaves, plus 1 mint sprig for garnish
Ice
2 ounces white rum
3/4 ounce fresh lime juice
1 ounce simple syrup
1/2 ounce chilled club soda

Directions

1. In a cocktail shaker, muddle the mint leaves.
2. Add ice and the rum, lime juice and simple syrup and shake well.
3. Strain* into an ice-filled collins glass, stir in the club soda and garnish with the mint sprig.

Makes 1 drink.

*When I made this drink, I did not strain mine.

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Ingredients

8 slices bacon (8 ounces total)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce, hearts chopped
1 pint cherry tomatoes, halved

Directions

1. Preheat oven to 375 degrees.
2. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes.
3. Transfer to a paper-towel-lined plate to drain. Cool, then crumble into large pieces.
4. Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
5. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper.
6. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

Serves 4.

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