Just made mine and added Linda's toasted pine nuts which made it even better. Great as a snack in scoops.

Reviewed On: Jul. 4, 2009

I just loved this. I am a Personal Chef and after a day long cooking session I am too tired to cook. So, I tried this but added leftover artichoke hearts (chopped), feta cheese chunks, some hot sauce and for the topping used Pringles new Potato Parm chips crumbled up. It is great with tomato/red onion salad and lovely heated up the next morning in the toaster oven for breakfast. Very versitile recipe which I will be using for my clients. Chef Diane Hunter, Savannah, GA

Reviewed On: Oct. 25, 2007

I tweaked this for myself and a client - used clementines, splenda, light olive oil, toasted almonds and oj. Great flavor, very refreshing and figure friendly. Chef Diane

Reviewed On: Jan. 12, 2007