Marinated Raspberries with Lychees and Greek Yogurt


Someone very close to me said that I spend too much time trying not to fail, instead of trying to win. I had to stop and think about it. If I don’t fail; then am I not succeeding? Then I realized that if you spend your time trying not to fail, you never become a winner.

I never played competitive sports as a child. I was always drawn to the arts and dance so I was much more interested in creating something special rather than winning. Now that I am trying to succeed in business and trying change my lifestyle I know that winning can be a good thing. I find myself trying to reprogram my brain.

“You can’t cross the sea merely by standing and staring at the water.”-Rabindranath Tagore

Sometimes I feel as though my goal of being physically fit is a long way off. I get so overwhelmed by the effort that I need to put in to get there; I end up being stuck.  It is very much like staring at the sea and wishing I was at the other side.

I need to take action. I am not going to let the distance get to me. I am going to get there.  So I here am, pushing off from shore. I am going to reach my goal and feel great about it.

As I travel on this journey I will keep you posted about how I am doing. I will share my successes and my disappointments. I hope you enjoy the ride. I will be featuring some healthy food options and as well as some good home cooking recipes. I believe that eating well is part of living well.

It is hard to keep on track during the holiday season, but I am determined. After eating so much heavy food over the Canadian Thanksgiving holiday I decided to make a nice light dessert of Marinated Raspberries, Lychees and Greek yogurt. We can still have treats while eating healthy and light fruity options are my favourite. I have also developed a passion for yogurt.

It is easy to eat well if you can make your food taste good and look delicious.

Marinated Raspberries with Greek Yogurt

Makes 4 servings


22 oz. (650g) container Greek yogurt
1/3 cup (75g) castors sugar
1 cup (250ml) water
20 fresh or tinned lychees, peeled and seeds removed.
2 lb. (500g) fresh raspberries
1 tbsp. lime juice
Fresh mint leaves, for garnish
Peanut or cashew brittle or granola bars, broken into pieces

Place the castor sugar and water in a saucepan over low heat and stir until sugar is dissolved. Increase heat to boil for one minute. Remove from the heat, add the lychees and set aside to cool. Once cooled, add the raspberries and lime juice.
Place the raspberry mixture in a bowl and add mint leaves. Serve with Greek yogurt and granola bars or nut brittle.

Recipe adapted from Donna Hay Magazine-Issue 66


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