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Ingredients

1 cup cubed watermelon
1 cup strawberries
1 cup fat-free Sugar River yogurt
1 cup raspberries
2 tablespoons honey or stevia to taste
Ice as needed

You can use your choice of fruits for this smoothie and use any sweetener you wish.

Directions

1. Blend all the ingredients. (If you are using watermelon, blend it first to create enough liquid to blend the other fruit. Or, use 1/2 cup of orange juice or any other juice as the liquid). Other fruit options that go well are grapes, bananas, apples, peaches, etc.
2. Pour into two tall glasses and garnish with a small slice of fruit. Serve.

Ingredients

3 T. butter
1 small onion, chopped
1 clove garlic, minced
3 dozen squash blossoms, chopped
3 C. chicken broth
1 C. half-and-half
Salt and pepper to taste

Pumpkin blossoms may also be used.

Recipe from The New Zucchini Cookbook and other Squash by Nancy C. Ralston and Marynor Jordan, torey/Garden Way Publishing, 1990

Directions

1. In a large saucepan, melt butter.
2. Add onion and garlic and cook until soft.
3. Add blossoms and stir until softened.
4. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Pour mixture into a blender or food processor and blend until pureed.
6. Return mixture to the saucepan, slowly add half-and-half and season to taste.
   Serves 4.