Thanksgiving meals usually end with super sweet desserts like pumpkin or pecan pie. In fact, I’m a fan of my aunt’s “famous” pumpkin cheesecake. (People fight over the first bite – true story.) For our little Thanksgiving, I went against the grain. I wanted something light. Enter Tangy Ice Cream with Cashew Brittle. And I actually took a short-cut!
Instead of making the tangy ice cream (even though we do love to pull out the ice cream maker) I used Trader Joe’s tart frozen yogurt since it was in the freezer needing to be used. Tip: Pull out the tart yogurt at least 20 minutes before you plan on diggin’ in. Also, I only had dark corn syrup on hand so that’s what I used. I also had to toss (gently, of course) the brittle into the freezer so it would harden up enough to break…it was a little pliable before it’s time in the freezer.
Light and refreshing, tart yet sweet, smooth with a little crunch from the cashews and even some saltiness. Dessert perfection.
Today I’m thankful for my body’s ability to get up and be at the gym by 5am Monday through Friday.
