Sometimes I happen to create a recipe that is a serendipitous combination of simplicity and deliciousness. This recipe is a perfect example. It’s so good!
It starts with some homemade yogurt cheese. Add the flavor of fresh mint and some local honey for sweetness. Finally, I had some frozen raspberries from last summer in the freezer, and I put those on the top.
The result was unbelievable. Be quick when you serve it to friends or family or you may not get any for yourself!
Raspberries won’t be in season yet for a few months, but if you have a freezer I highly recommend planning ahead. Buy some extra berries in season this year and freeze them to use through the winter months. I freeze them by putting them in a single layer on cookie sheets just as they come off the plants. Put the cookie tins in the freezer until the berries are completely frozen, then bag them into freezer bags and seal the tops. Put the date on the bag, and you’re done. I really love raspberries, and I always feel fortunate when I can have that taste at any time of the year. Even when frozen, garden or farm fresh berries just taste better.
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- 1-1/2 cup yogurt cheese (homemade with yogurt from Grace Harbor Farms, Custer)
- 2 Tbsp fresh mint leaves, finely minced (home garden)
- 2 Tbsp honey (4th Corner Farm, Ferndale)
- raspberry ice (frozen fresh raspberries, chopped slightly while frozen)
- A few fresh whole mint leaves for garnish (home garden)
Mix yogurt cheese, mint leaves, and honey in a small bowl.
Top each serving with raspberry ice and whole mint leaves.
Often people push the garnish aside, but in this case I recommend trying a bite of the dessert with a small whole mint leaf–a fresh, marvelous taste!
Good dish to serve after Smoked Gouda Fondue, or anytime you’d serve ice cream. It makes a good snack, too, since cheese has protein for long lasting stamina and the fruit and honey provide quick energy.
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham