It was so much fun to go to John and Ashley’s (or should I say Dr. Strauss and Mr. Johnny’s 🙂 ) last night! They have a great new place in the Short North that is new and adorably decorated!

When we got there Ash (the hostess with the mostess) had TJ’s Flax chips, hummus, veggies and salsa out for appetizers! We munched while she cooked.

Johnny was in charge of the grill and did a great job despite the flooding rains and tornado sirens that were going on. Luckily their porch is HUGE and so we could still cook out!

Everything was perfect! It was such a nice summer meal: Grilled Salmon with a special mustard sauce that was amazing(I’ll see if I can get the recipe!), sweet potato wedges and broiled asparagus.

I couldn’t have been happier with my dinner!

For dessert, I knew we would want something light so I made an old recipe. It’s such a summer dessert:

Jello/Yogurt Pie

• 2 fat free yogurts (same flavor, I used raspberry)
• 1 sugar free jello (same flavor as the yogurt)
• 1/3 c. boiling water
• 1 tub of fat free cool whip
• crust: graham cracker or I made a pretzel crust with pretzels, butter or spray butter and sugar or stevia
• frozen or fresh berries

1. Boil water and mix with jello until dissolved
2. Add yogurt to jello and water and stir until mixed together
3. Fold in Cool Whip until mixed then fold in berries
4. Put filling in the crust of your choice
5. Keep in the fridge until it is time to serve

Anna was wide awake and hanging out with me in the kitchen while I whipped this up yesterday!

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