Last week ended up being kind of a crazy, fun week.
Our weeknights went from baseball games 5 nights a week, sometimes three games a night to no games; zero, zippo, zilch, etc. For the past two months, our lives were kind of like a car going 90 miles an hour and now we’re at zero. . . 90 to 0 overnight, literally. Talk about a screeching halt. Which is why I decided last minute to hop on a plane and go to Newport to join my son on his senior trip.
I had originally planned on going with my friend as one of the “chaperones,” but my boys’ baseball tournaments all got pushed back a week because of rain we’d had several weeks ago. When I realized the tournament games would take place the week of my son’s trip, I decided not to go because I didn’t want to miss their games. Wouldn’t you know it, all my boys lost and were knocked out of the tournament way earlier than we’d expected. So here I was, sitting at home with no baseball games to go to, while my son was basking in the sun on the beach. So I did what any smart person would do and I decided to join him. I texted my friend that was there and we got it all worked out and I flew to California and surprised my son. Best decision ever! Zach was so excited I was there and we had a blast!
While we were in Newport, his mission call came. . . Ahhh! We were both dying and so excited to get home so he could open it. We got home about 7 PM on Friday and had people over at 8:30 to see him open his call. He’s going to Cusco, Peru. He is so excited. It’s a bitter/sweet thing for me. I’m so happy and excited for him, but it makes me so sad to see how fast my boys are growing up.
Ok, sorry for the rambling, now let’s move onto this yummy dessert. Um, can I just say dee-licious! This dessert is simple, amazing and can be thrown together in a snap.
I love raspberries! They are my all time favorite berry, they are the perfect berry if you ask me. I eat them all summer long and can never get enough of them. I’ve been eating them by the handful and making several yummy recipes including these raspberry chocolate parfaits. Talk about scrumptious! Raspberries combined with bittersweet chocolate and then poured over vanilla ice cream – true perfection and completely out of this world. If you need a fast, fabulous dessert this summer, then I’ve got you covered!
- 2 (6-ounce) packages fresh raspberries, divided
- 1/4 cup sugar
- 2 tablespoons fresh orange juice
- 1 cup vanilla frozen Greek yogurt or vanilla ice cream
- 1 ounce shaved bittersweet chocolate (about 1/4 cup)
Combine 1 package raspberries, sugar, and juice in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes, stirring occasionally to break up berries. Place raspberry mixture and remaining package raspberries in a medium bowl; cool 5 minutes in freezer.
Place 2 tablespoons yogurt in each of 4 glasses. Top each serving with 3 tablespoons raspberry mixture and 1 1/2 teaspoons chocolate shavings. Repeat procedure with remaining 1/2 cup yogurt, 3/4 cup raspberry mixture, and 2 tablespoons chocolate.