1 cup all purpose flour
1/2 cup light brown sugar
3 tbsp cornstarch
2 tsp grated lemon zest
8 tbsp butter, cut into bits (one stick)
1/4 tsp salt
1/2 tsp baking powder
1 tbsp fat free Greek Yogurt (honey)
1/4 cup coconut flakes
1/2 cup honey
1/4 cup all purpose flour
1/8 tsp salt
1 tsp grated lemon zest
5 tbsp fresh lemon juice
Preheat your oven to 350. Prepare an 8 inch square pan, lining it with two sheets of aluminum foil, crossing each other.
In a food processor combine flour, brown sugar, cornstarch, baking powder, salt, and lemon zest. Process until combined. Add butter and yogurt and pulse at least a dozen times before pouring out into pan and press into even layer with floured hands.
Bake for 20-22 minutes until evenly browned. Cool for 15-20 minutes on a metal rack.
Whisk together eggs, honey, lemon zest, flour, salt in medium bowl. Stir in lemon juice. Cover bottom of the pan with a thin layer of coconut flakes. Pour into pan, bake at 325 for another 20-30 minutes. When finished, cool, then refrigerate.
Mandarin oranges (fruit container)
Peaches (fruit container)
Mango nectar juice
Make a honey syrup. Add one part honey and one part water to a saucepan and stir until dissolved. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until syrup is thickened (about 3 minutes). Remove and let cool.
Add 1/2 cup sour cream to a bowl. Add eight ounces of whipped cream (1.5 cups). Combine with a large spoon.
In a blender, add your sour / whipped cream mix, then add in mandarin oranges, peaches, and cantelope. Add in 1/2 cup flaked coconut. Blend on high until everything is mixed together. Add in one can mango nectar and 1/2 cup honey syrup. Blend again. Serve chilled or over ice!