Yogurt Parfait and Watermelon Salad with Denise Clemons, author of “A Culinary History of Southern Delaware”
If you are trying to figure out what to prepare for a Fourth of July picnic or party, you can’t go wrong with incorporating the colors, red, white, and blue.
That’s what we have in the DelmarvaLife kitchen thanks to Denise Clemons, author of “A Culinary History of Southern Delaware.” She will show us how to make a yogurt parfait and a watermelon salad.
Yogurt Parfait
1 1/3 C sliced strawberries
1 t sugar
1 C granola
1 1/3 C blueberries
2 C vanilla yogurt
whipped cream (optional)
Place the strawberries in a small bowl and sprinkle with sugar. Stir to combine and allow to macerate for about 15 minutes. Place 1/3 C strawberries in the bottom of 4 parfait glasses. Sprinkle each with 2 T granola. Spoon 1/2 C yogurt into each glass. Sprinkle each with 2 T granola and top with 1/3 C blueberries. If desired, garnish with a dollop of whipped cream. Yield: 4 servings.
Watermelon Salad
2 C cubed seedless watermelon
1 C crumbled feta
1 C blueberries
2 T olive oil
2 T rice wine vinegar
1 T lemon juice
salt & white pepper, to taste
In a serving bowl, toss together the watermelon, blueberries and feta. Whisk together remaining ingredients and drizzle over fruit, stir gently to combine with watermelon juices. Yield: 4 servings.
