Yumm!

Well.

Love had Its way with me Sunday morning, and did It ever taste good! I just had to pass this along.

Here follows a recipe the inspiration for which was a glance into the fridge which turned up a half-full, large tub of very fine organic yogurt that will not last forever, of course.

"Geez, I oughta have some yogurt." That's how it all started.

Out came the cherries, the pitter, the strawberries (the latter having hung around perilously long by now, also threatening to perish), and...voila! The final sprinkles were an afterthought which, as many afterthoughts will have it, were the piece de resistance, the perfect finish. One bite, and I knew I had a keeper.

Maybe you'll enjoy this one too--that's much more likely if you have a bit of a sweet tooth, like me. Substitute (or go crazy: add) blueberries and raspberries, if you prefer.


BREAKFAST SHORTCAKE
serves 2

1 blueberry scone, halved
10-12 ripe, juicy bing cherries, pitted and halved
6-8 strawberries, sliced
1 cup organic vanilla nonfat yogurt
shredded coconut
toasted wheat germ

Toast the open scone. Place each lightly-toasted half in the bottom of a shallow cereal bowl. Spoon fresh fruit over each, then top each with a half cup of yogurt. Sprinkle with coconut and then wheat germ, to taste. Garnish with a sprig of fresh mint, if available. Serve promptly.


Sound good? Tastes even better - promise.

Yumm!