Happy ALMOST 4th of July. Lets face it, I won’t get around to posting anything tomorrow and I’m not savvy enough yet to pre write my posts. I’ll learn someday, just not today.
That being said, I’ll go ahead and post my pondering thoughts and new recipe. Sound good?
So, holidays are little different in the Cotter household. It’s kind of a blend of foreign land and American land. Don’t get me wrong, I’m not complaining one bit. I love it! But when it comes down to American tradition like Thanksgiving pumpkin pie, 4th of July celebrations, etc. my kiwi husband likes to take a whole new approach.
You know you’ve married a Foreigner when…………….
Creamy Cashew Frozen Lychee Cups
⅓ cup raw cashew halves
5 lychee fruit (pitted)
1 tbsp. honey
3 to 4oz plain yogurt (I used Greek yogurt but coconut or goats milk would work too)
vanilla stevia or regular sweetener with vanilla extract
1-2 oz. of vanilla almond milk (or other milk choice)
Optional add ins- white chocolate chips, dried fig, etc.
Place all ingredients in a food processor or mixer besides the honey and vanilla. Blend until smooth and then add in your extra toppings and sweetener. Blend again until taste is just right! Pour into muffin cups and freezer for 1 hour or more. Makes about 4 to 5 medium cups.