A
Time for Red, White & Blueberries!
Sunny
Magdaug and Patti Kishel hold the exclusive rights to this copyrighted
material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com
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Written
by SurfWriter Girls Sunny Magdaug and Patti Kishel
To keep your energy up for all the 4th of July
festivities – surfing, biking, barbecues, fireworks and more – try SurfWriter
Girl Sunny’s special breakfast treat to jumpstart your day.
When Sunny lived in Switzerland, near the Swiss Alps and
the famed Matterhorn Mountain, she discovered what skiers like to eat before
heading out to the ski slopes – müesli.
A delicious concoction of whole grains, nuts, raisins,
grated apples, yogurt, milk and fruit, müesli is quick and easy to make and
packed with vitamins. A perfect
pick-me-up for skiers, it is also just the thing for surfers, athletes…and
anyone who has a busy day ahead.
What’s more, müesli isn’t just for breakfast. You can
have it as a snack, side dish, or even a dessert!
When SurfWriter Girls Sunny Magdaug and Patti Kishel are
out covering stories and heading off to beach events we are often asked: “Where
do you get all your energy?” Now the secret is out: Müesli!
And, so you can enjoy this refreshing taste of the Swiss Alps
on the July 4th weekend, Sunny has created a special Red, White & Blue Müesli made with fresh red raspberries and
strawberries, white pears and apples, and blueberries.
Red.
White and Blue Müesli Recipe
Makes
10 – 12 servings
Ingredients:
2 cups familia
Swiss Müesli (or other Swiss-style müesli)
Fruit:
4 medium apples
20 oz pineapple chunks
15 oz. canned sliced pears
16 oz. strawberries
6 oz. raspberries
4 oz. blueberries
Any
combination of additional one or two canned fruits:
15 oz. mandarin oranges
15 oz. sliced peaches
15 oz. fruit cocktail
Dairy:
32 oz. low fat vanilla yogurt
1/3 cup of low fat milk
Directions:
Pour 2 cups of familia Swiss Müesli in a large mixing bowl
Add all
the following ingredients in the bowl with the müesli:
Apples sliced and grated
Drained pineapple chunks; drained sliced pears (cut into
smaller chunks); and additional drained canned fruit (optional)
Strawberries sliced; raspberries and blueberries
Use a large spoon to mix the low-fat milk and vanilla
yogurt into the müesli and fruit, making sure that the dry ingredients and
fruit are totally covered.
If you like, add a little more low-fat milk for a
smoother consistency, according to your taste
Chill müesli mixture in the refrigerator and serve cold
in individual bowls.
With müesli you can make it any way you like, using your
favorite fruits and what’s in season. “Make it the way you want!” says Sunny.
“Customize it to your own taste. That’s the beauty of müesli – you can really
‘Have it your way!’” So, be creative and
have fun with it.
Sunny always likes to put strawberries in. One of Patti’s
favorite ingredients is mandarin oranges and her husband Greg always asks for
blueberries – “lots of them!”
The recipe makes enough so that you can save it for later
in the fridge or share it with your friends. SurfWriter Girls shared it with our friend Barbara Ramsey and now she's waiting for this recipe so she can make it, too!
In fancy Swiss restaurants they even serve müesli with
whipped cream on top.
SurfWriter Girls think that’s a great idea.
We’re ready to spritz on the whipped cream, light the sparklers,
and celebrate Independence Day!
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