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Hello, foodies…

I’m taking a short break from our July Recipe Shoot here at the Q to blog with you all! July’s theme on In the Kitchen with David is Summer’s Best Recipes, so be on the lookout for a Healthy Potato Salad, Barbecue Baked Beans, and even some of those county-fair favorites like Deep Fried Peanut Butter Bananas. Yes. They’re all as good as they sound. And now you know some insider secrets, so ssshhhhh!

We’ve done pretty well so far this month with our No-Fuss, No Cook, No Bake theme. You all are giving us some great feedback here in the blog, on Facebook, and through Mary’s chat. I hope you all can try the Key Lime Cheesecake Milk Shakes this weekend. And, for breakfast, why now whip up some Fruit Salad Parfaits.

Fruit Salad Parfait
Makes 5 servings

Ingredients:

• 1-1/2 cups chopped mango


• 1-1/2 cups chopped papaya


• 1 cup chopped seedless green grapes


• 2 bananas, peeled and chopped


• 1 granny smith apple, cored and chopped


• 1/2 cup orange juice


• 2-1/2 cups nonfat Greek yogurt


• 1 cup granola

Preparation:

1. Place the mango, papaya, green grapes, and apple in a medium-size bowl. Pour the orange juice over the fruit and gently toss until it's completely coated with the juice. Set aside.


2. To assemble, layer 1/2 cup of fruit salad into the bottom of each parfait glass. Spoon 1/4 cup of yogurt over the fruit salad, and then sprinkle some of the granola over the yogurt.


3. Repeat the same layering process one more time. Serve immediately or refrigerate until ready to eat.

This recipe is prepared using the Cake Boss 5-Piece Melamine Bowl Set (K39917).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

I think we all know which fast-food chain made these treats famous, but that version doesn’t have an array of tropical fresh fruit like this recipe does. And, because we used nonfat Greek yogurt, you can cut the fat and calorie count virtually in half. Be choosy with the type of granola you pick as well. If you have some time, you’ll love my Cranberry Honey Nut Granola. But, if you truly are seeking “No Bake, No Fuss,” there are lots of store-bought options. Just take a look at the ingredients before you buy. If sugar is the number one on the list, put it back. You can find better, healthier—and still delicious—choices. And who doesn’t want that for their family?

Foodies, a week or two back, I had the great pleasure of sharing some recipes with my friend (and QVC’s resident garden expert) Barbara King. Barbara helped us create our Gardening Guide on QVC.com that’s really an amazing tool for gardeners and wannabe gardeners, alike. Barbara has an extensive career in horticulture and design and she’s worked with some of the most prestigious clients in the industry. Lucky for us, she’s a regular blogger on QVC.com and her posts cover everything from commonly asked gardening questions and creating easy container gardens to recipes you can make from your garden’s bounty. I was thrilled to show Barbara how to make my Kiwi Cilantro Margaritas. You can watch us making my Grilled Potato Salad in her latest blog on grills and fire pits!

I’ll make my yogurt for you this Sunday on In the Kitchen with David. I’m sure you foodies have some great suggestions for how you like to enjoy your yogurt—do you  mix it with granola? Do you prefer the extra-creamy Greek kind? Plain or flavored? Be sure to answer my blog question and let me know what you think! See you Sunday at Noon ET.

Keep it flavorful!
—David