My body is telling me as a grownup I need more savory and not as much sweet. Known for my sweet tooth when I was younger, now I crave sweet tempered with things which are savory and sometimes salty. Oddly, the girl who chewed Doublemint gum for breakfast has become the lady who sometimes cannot finish her fruit salad because it is, just like some have described me privately, a little too sweet. I don’t think I am too sweet and some days I can eat ice cream with relish…not actual relish, but I do love condiments and now I am thinking relish on something sweet might not be such a bad idea.
I found this recipe online when seeking cold ways to eat my way towards beating the summer heat and it delivered. The tang of the yogurt was welcome and the saltiness of the sunflower seeds, mixed with the almost sweetness of the rasberries floated my desert boat. Unfortunately, the bark acquired what can only be described as a weird powdery freezer burn, and what is left is sitting in my freezer inedible. Next time I will make only what I can eat in a sitting (or 2), and use only the sweetest of berries. So ironic, a person who has been described as icy by the people who want the world to hate her, is secretly as sweet as the creme puffs her body cannot tolerate anymore.
I am told it is my blood and not my old fear of calories dictating what I simply, at times, cannot stand, so I feel at peace with listening to its messages as it runs through my veins, allowing only the occasional jelly donut or the casual gummy candy, As it was explained to me, it pretty much the opposite of diabetes, so I guess I dodged diabetes; in reviewing my life, I say it might be the only bullet I have managed to accidentally dodge.
2 cups of plain whole milk yogurt (which I don’t eat but I dutifully followed the recipe)
3 tbs of honey
0.5 cup of raspberries, halved
0.5 cup of salted sunflower seeds
Sheet tray lined with parchment paper or wax paper