The past month has been quite busy! We are on the countdown to the baby arriving and trying to take advantage of these last few child free months by traveling. I have been to Oklahoma (to visit family), Florida (gulf side), and New York City. In an upcoming post I am plan to share a bit more about my quick trip to New York City.
One evening while I was in New York City I met some girlfriends for dinner at Otto Pizzeria near Union Square. For dessert we all shared a dessert made with olive oil gelato, passionfruit granita, strawberries, and lime curd. While it was certainly an interesting blend of flavors, the combination was delicious. I have never had anything like it!
Today’s blog recipe is certainly not a re-creation of the dessert we ate, but does share some of the same flavors. The combination of Greek yogurt and cool whip provide a creamy salad base for the strawberries. The light, herbal flavor of basil provides a refreshing sweetness to balance the creamy salad. A hint of lemon is added to the salad to finish it off with a sour and tangy flavor.
- 2 1/2 cups strawberries, sliced
- 1/2 cup non free vanilla Greek yogurt
- 1/2 cup Cool Whip light or TruWhip light
- 1 teaspoon lemon juice
- 4-6 large basil leaves, cut into thin strips