Summer Sunrise Sorbet Makes Breakfast Exciting!

When you need to wake up a full 1 ½ - 2 hours earlier than you’d ideally like – especially if you need to do so for an extended period of time – breakfast better be something special. You just need something to look forward to when your alarm starts harassing you. This morning, I was so not into waking up that I didn’t even register that my alarm was going off until it was well into its “desperation mode.” I don’t know about your alarms, but mine starts with a nice calm audio of waves crashing against the sand. Then the seagulls start. And then, if you’re really stubborn and don’t turn it off, the fog horn  from the fishing ship starts. Well today, not only did I awake to fog horn extravaganza, but the frequency of the horn was speeding up, as if my phone was saying, “ALRIGHT JESS, NO MORE MR. NICE PHONE!” Probably revenge for all the times I bad-mouth my phone in its presence.

Anyway, all of this to say, some mornings, a plain cup of yogurt or a bowl of cereal just won’t cut it. Some mornings, you wake up, and you can tell – this day is going to be a doozy. You have to prepare yourself. And I can think of no better way to make having to wake up early bearable than knowing that you have ice cream to look forward to for breakfast.

Ok, sorbet really. Sorry, I’m a dietetic intern – only on rare occasions do I support cracking open a pint of Ben & Jerry’s as the sun is still rising. Still, this might as well be ice cream to your taste buds – it’s cold enough to give you brain freeze, yet creamier than a popsicle or Italian ice. And did I mention it’s healthy? Yup. Totally breakfast worthy. So you may be treating yourself to something that feels indulgent, something that will make you totally excited to hear that fog horn blaring from your phone, because it means it’s time for breakfast….without feeling like you’re sacrificing those awesome healthy habits you pride yourself in during less cranky times.

I call this Summer Sunrise Sorbet and I highly suggest that you make it for breakfast (and pretend you’re eating ice cream for breakfast), but it’s really wonderful any time of day. Plus it’s easy and doesn’t require any fancy ice cream maker. Did I mention that it’s awesome? Because it is.

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Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 0 minutes

(printable recipe)

1 heaping cup frozen cantaloupe chunks¹

1 heaping tablespoon plain, non-fat greek yogurt

2 strawberries, chopped

2-3 teaspoons slivered almonds

Add the cantaloupe to a food processor or blender and process until the mixture resembles shaved ice or a granita (it will be blended but not smooth). Add the yogurt and 1 ½ strawberries and blend further until smooth, pausing to scrape down the sides as necessary. Transfer the mixture to a bowl and top with the remaining ½ strawberry and a sprinkling of slivered almonds.

Source: Floptimism Original