March 16, 2008
Oualie Beach Hotel, Nevis, West Indies
Recipe courtesy of Vaden Jones
This recipe serves two
8 oz (1 cup) nonfat plain yoghurt
1 cup whole milk
1-3/4 cup whole fresh or frozen strawberries
1 medium banana diced
1 teaspoons vanilla extract
1 teaspoon fresh squeezed lime juice
2 tablespoons chopped walnuts
2 whole strawberries
Place first 5 ingredients in a blender. Puree mixture for 15 to 20 seconds.
Pour into two tall glasses and top each with 1 tablespoon chopped nuts.
Garnish glass with strawberry.
Author’s note: To help ease a hangover, add 2 shots dark rum (not spiced rum). I prefer Cavalier Gold from Antigua, but that is not readily available in the States, so I always bring some back from Nevis. Cheap, and comes in a plastic bottle for hauling home!