T-minus 3 days until marathon training starts! I’ve already run today so I’m counting this day as done as far as workouts go. We did a nice and easy 6 miles and stressed a little about the pace requirements for both next week’s track and tempo runs. When you’re tired, the thought of 7-minute miles can be pretty scary! Eek!
But, we’re both goal oriented and, thankfully, in shape so I’m pretty sure we’ll be able to pull it off. We’ll revisit this on Tuesday and I’ll let you know how much tears and vomit were left on the track. Oh, too much? Sorry.
White squirrel sighting! But, alas, no picture because I didn’t run with my phone. *sigh* I’ll get one eventually! So, instead of a squirrel photo, here’s some random cuteness for your enjoyment.
Okay, let’s get down to business and talk dessert!
A friend of mine (Thanks, Lori!) sent me a photo of a recipe she found. Mango-Yogurt Sherbert. Tastes like ice cream/sherbert but has way less calories, much more protein and only has 4 ingredients? Yes, please!!
You’ll note that I used nonfat plain Greek yogurt instead of 2%. That’s just what I have. You could definitely use vanilla Greek yogurt, too. Thing 2 wasn’t crazy about it and I think the plain yogurt may have been why. She said she could taste the honey – and she doesn’t really like honey – but Thing 1 and I could only taste mango. It was delicious! Light and refreshing and the perfect ending to the day.
Makes 4 servings
10 oz (1 3/4 cup) chopped frozen mango
1 cup 2% greek yogurt
3 tablespoons honey
2 tablespoons orange juice or mango nectar
Sliced fresh mango for garnish, if desired
Place all ingredients in food processor and blend until smooth. Pour/scoop immediately into four serving bowls and garnish with fresh mango slices, if desired. Or freeze in a flat, microwave-safe dish. To thaw, microwave for 30 seconds.
Om nom nom!
Nutritional value for recipe as listed (if you use nonfat yogurt, obviously the limited amount of fat goes away):
Calories 131; Fat 1g (saturated 1g); Carbs 27g; Fiber 1g; Protein 5g