Berry Cardamom Popsicles

 

For the recipe: 

• 225 grams (2 cups) blackberries
• 340 grams (3 cups) raspberries
• ½ lemon
• 3 pinches of cardamom
• 110 grams (½ cup) sugar
• 125 grams (½ cup) water
• 275 grams (1 cup) greek yogurt
• 2 Tbsp sugar
• 1 Tsp lemon

Makes enough for about 8 popsicles depending on the size of your moulds. 

Combine water and sugar in a pot and bring to boil to make a simple syrup. Cool down.
Add lemon and cardamom to raspberries and blackberries and pour cooled simple syrup on top.
Blend using either a hand blender or a Cuisinart until liquid.
Mix yogurt, sugar and lemon together until smooth.
Pour into moulds and freeze!
To make the layered popsicle, freeze each layer for at least half an hour before adding the next.
For the yogurt swirl, lightly mix fruit mixture and yogurt before pouring into moulds. 

Happy 4th of July! Here is our quick no-bake trifle in a jar.

 

Here is the recipe:

blueberries
raspberries
cherries
ladyfingers, broken into pieces
240 grams (1 cup) softened mascarpone cheese
120 grams (½ cup) heavy cream
50 grams (¼ cup) sugar
1 teaspoon vanilla

(Makes enough for four 8 ounce jars).

Pour mascarpone cheese, heavy cream, sugar and vanilla into a bowl and whisk until you get soft peaks.

Start by placing a few pieces of ladyfingers in the bottom of each jar.

Working in thin layers, add: cream, raspberries, ladyfingers, cream, blueberries, ladyfingers, cream and cherries on top.

And a quick 1-minute how-to video: 

Cherry Berry Trifle from whip+click on Vimeo.