Raspberries + Dark Chocolate Chips= AMAZING!
Heart Sugar cookies decorated with fruit!
Sugar Cookie Recipe-
3/4 cup spelt flour or ww pastry or all-purpose flour
1/4 tsp baking powder
1/4 tsp salt (just under level)
1/4 tsp plus 1/8 tsp baking soda
1/4 cup white sugar, or sucanat, coconut sugar, or evaporated cane juice, or xylitol for a sugar-free version
1/2 tsp pure vanilla extract
1 and 1/2 tablespoons milk of choice
1/4 cup vegan butter sub, such as Earth Balance (you can use coconut oil, but I haven’t tried it.)
Cook at 325F preheated oven for 9 minutes
Frosting Recipe-
1 c. sugar, 1 lg. pkg. cream cheese, 1 tsp. vanilla blended together
Dark chocolate covered strawberries
I use dark chocolate melting wafers found in a craft store, but you could use dark chocolate chips
1 cantaloupe
1 honeydew melon
1/2 watermelon
6 ounces plain nonfat yogurt
1 tablespoon orange juice concentrate
1 tablespoon honey or Agave
Directions:
Cut fruit into 1 inch thick slices.
Using a small heart shaped cookie cutter, cut hearts from melon slices.
Thread fruit hearts onto pop sickle sticks.
Stir together yogurt, orange juice concentrate, and honey and chill for about an hour.
Serve dip with fruit hearts.
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