Recipe of the Month

-2 cups whole milk vanilla yogurt

-½ cup diced strawberries

-¼ cup blueberries

-¼ cup granola

1. Line a rimmed baking quarter sheet with wax or parchment paper.

2. Pour the yogurt into the baking dish and spread evenly on the prepared baking sheet so that it fills the shape.

3. Top with the strawberries, blueberries and granola.

4. Place in the freezer until the yogurt is firm, about 3 hours.

5. Cut into 12-15 pieces, and enjoy cold.

6. Store leftovers in the freezer.

(Source: Feel Good Foodie)

-1/2 cup mayonnaise

-1/2 cup sour cream

-1/2 cup buttermilk or regular milk

-¾ – 1 teaspoon dried dill weed

-1/2 teaspoon dried parsley

-1/2 teaspoon dried chives

-1/4 teaspoon onion powder

-1/2 teaspoon garlic powder

-1/4 teaspoon fine sea salt

-1/8 teaspoon finely cracked pepper

-freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Directions
1. Whisk together the mayo, sour cream and milk until smooth.

2. Add the spices and whisk until combined.

3. Add the lemon and whisk again.

4. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

(Source: Barefeet in the Kitchen)