It’s been a while since I’ve done a roundup recipe post. The weather is FINALLY starting to feel like Spring now in North Dakota. Some years it can be Winter for what feels like forever and this year Spring showed up in May. Wherever you live I hope you’re having a decent Spring!
Spring is the best season when it comes to fruits and vegetables. Rhubarb, Meyer lemons, kiwis, honeydew melons, cherries, pineapple, apricots, and my favorite fruit of all Strawberries are trending right now. In this post, I’ll share a favorite recipe from this blog with all of these ingredients. The only one I don’t have is one for apricots.
Click on the name of the recipe to take you to the actual recipe. 🙂 Hope you enjoy some of these recipes and let me know if you make some of them below. Some are WW friendly and others aren’t.
Rhubarb is a red edible stalk that grows like a weed. My last house had a huge garden and it grew so much that it was hard to keep track of it all. It is a sour/tart fruit and usually needs some sugar added to it if you’re making a dessert.
Meyer Lemons are known for being a little sweeter than a regular lemon. When a recipe calls for lemons these can be subbed.
Kiwis – are great in fruit salsa like this Fruit Salsa made with homemade cinnamon chips. TheseCinnamon and sugar flavored tortilla chips get dipped with fresh fruit salsa. If you don’t have an air fryer use an oven instead!
Honey Dew Melons – If you’ve ever made banana ice cream using the frozen banana trick you can do the same thing with Honey Dew. Freeze it in chunks and then blend it in a food processor. Instant sorbet!
Cherry Cream Cheese Pie is a recipe that my family would make quite often. My Dad would always request it for his birthday or around the Holidays and this recipe always reminds me of him.
Sugar-Free Strawberry Sauce for ice cream, waffles, french toast, peanut butter toast you name it! I’ve been using this sauce on top of the banana ice cream and it is to die for. Perfect for Spring and Summer!