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Elma Schiller of Elk Creek made up her recipe for berry yogurt salad.
“It just sounded good. I thought well, I’ll try it, and it worked out fine,” she said.
The recipe is easily adjustable, so that a small amount can be made for a snack or a large amount can be made for a luncheon salad. Schiller recently served this dish at a breakfast meeting for the Waterford Homemaker Club.
She joined Waterford Homemakers recently when she was invited by a friend she met at Curves. Schiller felt that the homemaker club would be a good way to get to know a lot of people. She moved to Spencer County just a year ago, knowing only her son’s family. She is originally from the Bay area in California, and spent time living near Phoenix, Arizona before moving here.
Schiller used to make up recipes often when she was raising her family, but says she doesn’t cook as much as she used to. This suits her, however, as cooking isn’t her favorite activity. She prefers crocheting and knitting to being in the kitchen. She also plays golf three days a week and belongs to a bowling league in Shelbyville.
Schiller also loves gardening and is in the process of landscaping her new property. She is grateful to the ladies of Waterford Homemakers for helping her to learn which plants will grow in Kentucky since she is familiar with different climates. She especially enjoys begonias.
3 parts raspberries
3 parts blueberries
3 parts blackberries
1 part chopped nuts (Schiller prefers walnuts)
low fat yogurt
Combine raspberries, blueberries and blackberries. Sprinkle in the chopped nuts. Add low fat yogurt until the salad reaches the desirable consistency. The amounts can be adjusted according to how much of the salad you would like to make, and the amount of yogurt depends on how you want the consistency to be.
If you have a recipe you would like to share, please contact Deanna Godman at firstname.lastname@example.org.