3 small chunks candied ginger, slivered
1 – 1 1/2 cups water
3/4 cup whole milk yogurt
1/3 cup sugar
3 cups frozen strawberries
6 fresh mint leaves, coarsely chopped
Freshly whipped cream (optional)
6 mint buds (optional)

1. In a blender mix the ginger (reserving 6 slivers for garnish), 1 cup of the water, yogurt, and sugar until well blended. Add the strawberries and just enough additional water to make a smooth consistency. Add the mint leaves and blend just until mixed.

2. Serve in clear glasses topped with the whipped cream and garnished with a sliver of the candied ginger and the mint bud.

Makes 6 small servings

From The Lighthouse Breakfast Cookbook
By Michelle Bursey and Carol Korgan

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