1 tablespoon pure maple syrup, plus more for drizzling
1/4 teaspoon pure vanilla extract
1/2 cup cornflakes
5 fresh strawberries, sliced
1/4 cup fresh blueberries
2 tablespoons sliced almonds
1 tablespoon pumpkin seeds
1 teaspoon chia seeds
Blend the strawberries, yogurt, milk, tablespoon of maple syrup and vanilla until smooth. Pour into bowl and top with cornflakes, strawberries, blueberries, almonds, pumpkin seeds and chia seeds. Mix a couple tablespoons of yogurt with a teaspoon or two of maple syrup and drizzle over toppings.
Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.