moon river...wider than a mile

I am silly and forgot to photograph breakfast and lunch.
Breakfast was a cup of nonfat strawberry banana yogurt and half an iced caramel macchiato. Lunch was an amazing turkey/white sharp cheddar sandwich with honey mustard. I had more homemade hummus with carrots and tomatoes. I will most likely repeat that lunch tomorrow because it was so satisfying. 

Dinner started with a mixed green salad. I threw in some broccoli slaw and grape tomatoes for variety. I put slivered almonds on mine but Andy didn’t add any to his. At least I don’t think…

I made asparagus with slivered almonds. For the sauce; I mixed up lemon juice, marsala wine, balsamic vinegar, sea salt, olive oil and smashed garlic cloves in a pan and heated it up.

I made more ice cream in the ice cream maker tonight. I used a regular old strawberry frozen yogurt recipe for the base and then completely improvised the rest
Here’s my recipe
1 bag frozen strawberries
1 pint blackberries.
(I nuked the frozen strawberries for 30 seconds just to thaw them out a bit. Then I put the berries in a food processor until well blended.)
Took 1 cup non-fat milk with 2/3 sugar and 2 tsp cornstarch and simmered it in a pan for 2 minutes.
Added the berry mixture and 1 cup lowfat plain yogurt. Stirred it up and poured it into the freezer bowl and whirred it around for 25 minutes in the ice cream maker.

While simmering.

The almost finished product. Now it’s freezing for 2 hours so we can eat it.
Of course it does not compare to the banana split that I “split” with my best friend last night.

We did not finish it. It was disgustingly huge. And probably not something I should have eaten while on a diet. But ya know sometimes it happens. Dessert just happens. Thank god I own an ice cream maker. I’d much rather make my own thing. So much healthier.