Hope you all had a fantastic holiday weekend! Dan had Monday off, so we had a nice, extended weekend together.
For our holiday dinner, I made us roasted corn on the cob, pulled pork sandwiches (meat from the Farmer’s Market!) and garlic vegetable couscous (recipe coming tomorrow!)
Instead of the traditional Fourth of July fruit pie for dessert, I decided to give it a chocolate twist with a graham cracker crust. This is super-rich, to the point that I couldn’t finish mine…which almost never happens! Don’t worry, I saved the rest of mine for the next day, and it was delicious!
Mini Chocolate Berry Pies
Adapted from this recipe
Makes 2 pies
3 oz. dark chocolate chunks
1/3 c. milk
2 T. plain Greek yogurt
1 T. butter
3/4 c. crushed graham cracker pieces
1 c. mixed berries (I used blueberries and cherries for a red-white-and-blue theme)
1 T. powdered sugar (optional)
Preheat oven to 325* F.
Melt the butter and stir into the graham cracker pieces. Press the graham cracker mixture into the bottom of 2 ramekins.
In a small saucepan, melt the chocolate and milk over medium heat until the chocolate starts to melt. Remove from heat and mix until the chocolate is completely melted. Stir in the yogurt.
Pour the chocolate mixture over the graham cracker crusts. Bake for 15 minutes.
Allow to cool for 30 minutes, and chill in the refrigerator for at least an hour. You don’t have to refrigerate it, but it will taste much better! Top with berries and sugar.
I got some exciting new biking gear that is making SUCH a difference in my training. I don’t have any pictures yet, but stay tuned! 😉
What was your 4th of July meal?