Most of us in the US have been experiencing a heat wave the past couple weeks. Even in New Orleans, it is hotter than normal. Luckily humidity has cooperated a bit so the heat is slightly bearable. With highs in the 100s, I have been spending much of my free time indoors and in pools. Oh, how I am thankful to have friends with pools.
Over the weekend, I was lucky enough to spend time on my neighbor's boat and I tried wakeboarding for the first time. I can't even remember the last time I was on a boat! The weather was beautiful on the water - sunny, with a slight breeze, and cool, refreshing water. I laid back and relaxed as we zoomed around the river. I was nervous about wakeboarding at first but quickly surprised myself by successfully learning to "pull-up" and ride the wakeboard. I stayed away from any actual wakes, as those would have caused me to face plant into the water, but it was fun nonetheless. I have the aches and pains and bruises to prove it (these are the days I feel old)!
Have you tried any new activities this summer season?
The summer-like heat called for a refreshing and light scoop this week. Blueberries and peaches are currently available at the farmers market so I took the opportunity to use them in a scoop with some tangy yogurt. Enjoy!
Due to the higher water content, this frozen yogurt freezes pretty hard. It is best enjoyed immediately after removing from the ice cream maker. If enjoying later, allow the yogurt to sit a room temperature for a few minutes before scooping.
2 cups (320 g) blueberries
6 small peaches, peeled and sliced (350 g)
150 g sugar
1 cup (8 oz) whole milk greek yogurt
1/4 cup heavy cream
A few drops of lemon juice
Heat blueberries and peaches in a medium saucepan over medium heat until soft, about 10 minutes. Remove from heat and cool completely.
Once fruit is cool, pour into a blender or food processor. Add sugar, yogurt, heavy cream, and lemon juice. Blend until smooth.
Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a container, place plastic or parchment over frozen yogurt (to prevent ice crystals) and freeze until firm, at least 4 hours.