Who else is in the summer spirit?! Laying out by the pool, soaking up the rays, enjoying a nice cool treat to finish off the day just right. With Easter this weekend, it’s no surprise that recipes for the best dessert and deviled eggs are coming out of the woodworks!
With all of the family coming into town, who wants to slave away in the kitchen all day to make a meal that will last all of 15 minutes in front of you before it ends up disappearing mysteriously? 😛
These 2 recipes I am making for my family this weekend accomplishes 2 things: satiating my families crazy sweet tooth, and giving a nice healthy twist on 2 signature dishes at the Easter Feast.
The cutting up of all of the fresh fruit is no easy task, but look at how cute the watermelon bunnies and pineapple duckies are!! So worth it right? And this lemon dip that I created to go with it, well let’s just say I might have almost ruined the photo, had I grabbed a spoonful to go with my fruit before capturing this dip in all its glory.
So, now with the sweet tooth fulfilled lets move onto something a little bit more savory. Deviled eggs have always been a staple in my family. Pickled, sweet, and the good ole original deviled eggs.
This recipe eliminates the ingredient that is important for that creamy filling, so I thought why not put in avocado instead to keep the texture consistent? I don’t know about you, but avocado is a must have in our household, so it was easy to just throw in.
Now I am no wizard, but these little green glories are delish!! My husband even loves them despite mayo being his loyal comrade at every family gathering.
If you’re looking for a healthy pot luck option to bring to Easter tomorrow, consider these a safe bet. What is your dish of choice for an Easter feast?
Reply in the comments below.
Fruit Kabobs w/ Lemon Dip
1 cup non-fat Greek yogurt (Fage 0%)
1 Tbsp instant lemon pudding mix (or more to liking)
Candy sprinkles (optional)
Fruit for dipping
In a large bowl, mix yogurt and pudding mix until completely combined.
Spoon into a serving bowl and top with sprinkles.
Cover and chill until ready to serve with fruit.
Serving Size: 1 fruit kabob with 1/4 cup of lemon dip
Protein: 7 gram(s)
Fat: .25 gram(s)
Carbohydrates: 19 gram(s)
Sugar: 4 gram(s)
4 hard boiled eggs
2 tablespoons mashed avocado
1/2 teaspoon mustard
1/4 teaspoon lemon juice
Salt and pepper, to taste
Dill weed, to taste
Paprika, for garnish
Slice hard boiled eggs in half lengthwise. Remove yolk from whites and set in a bowl.
Add avocado, mustard, lemon juice, salt, pepper and dill weed.
Mix together until creamy.
Spoon or pipe filling into empty whites. Garnish with paprika.
Serving Size: 1 egg or 2 halves
Protein: 6 gram(s)
Fat: 6 gram(s)
Carbohydrates: 1 gram(s)
Sugar: 1 gram(s)