Summer is here and it's almost 100°F everyday. I admit the heat really got me and I only want some Summer dessert or dessert that I can have as breakfast without feeling guilty. My rosemary and mint are flourishing in the pots, I thought they'd make perfect dessert so here it is! Enjoy these lovely treats!
INGREDIENTS
Strawberry Rosemary Yogurt topped with Streusel
For the streusel:
100g plain flour
50g icing sugar
Pinch of salt
100g butter, chilled, diced
Oven preheat to 320°F
250g strawberry, remove stem, small dices
1 lime (or any citrus) zests and juice (I used lime because I got them on sale)
1 sprig rosemary
2 tbsp sugar
200g Greek yogurt
2 tbsp icing sugar
1 tsp vanilla extract
150g mascarpone
Cherry Mint Chia Pudding
3-5 Tsp chia seeds
1 cup milk
1 tsp vanilla extract Honey
250g cherry, remove pit, halved
1 lime (or any citrus) zests and juice (I used lime because I got them on sale)
6 mint leaves
2-3 tbsp sugar
Strawberry Rosemary Yogurt Instruction
In a bowl mix flour, icing sugar, salt together. Cut butter into square cubes. Add butter to bowl and use your fingers to mix everything together till the mixture forms rough sand like texture. Use plastic wrap to wrap it up and place it the fridge for at least 2 hours to cool.
I cut my strawberries in quarter first, and then in half, maybe ½ inch cubes, because I like a little texture. You can smash them with a fork during cooking process, if that's the texture you prefer. Put strawberries in a sauce pan, as well as lime zests and its juice, sugar, and rosemary, turn the stove on to med-low, let cook and stir occasionally. Let juice reduce a little and turn heat off. Remove rosemary. Set aside to cool.
Spread streusel dough out on a baking sheet and bake in the oven for 15 minutes for till golden. I left mine in the oven for a couple more minutes after turning the oven off to prolong the browning process. Keep in room temperature to cool. Once cools, use your hands to break them to crumbs.
In a bowl, whisk yogurt, mascarpone, sugar, and vanilla extract together till smooth. I did not add more sugar to it because the strawberry was already sweet. Refrigerate yogurt till ready to assemble.
Take a spoonful of yogurt and add to the bottom of a small cup or a jar. Next, add strawberry syrup, then yogurt and top with streusel. You can add more syrup if you want. Serve right away or cover and store in the fridge for later.
You can layer yogurt and fruit however you like. For example: fruit-yogurt-fruit-streusel-yogurt or streusel-yogurt-fruit-streusel-fruit-yogurt. It's your dessert!
Cherry Mint Chai Seed Pudding Instruction
Chia Seed Pudding: So the thickness of chia seed pudding depends on how much chia seeds is in the liquid. If you want something thinner, try 3 Tsp chia seeds to 1 cup liquid. If you are like me who love thicker pudding, try 4 Tsp chia seeds to 1 cup liquid. I put 4 Tsp chia seeds to 1 cup milk in fridge overnight, but it was too thin for me so I added 1 more Tsp, whisk and let sit for a couple hours to get to the consistency that I like. However, when I tried to make it again with oat milk a couple days later, 4 Tsp was perfect. So, I suggest to start with 3 Tsp if you are not sure what you like at first.
To prevent lumpy pudding: whisk the mixture a couple times the first hour.
Cherry: I used fresh cherry because I preferred having extra cherry as snacks later. You can use canned cherry, just be aware of its sugar level. If it's already sweet, maybe skip sugar from the recipe. If using fresh cherry, use a cherry pitter tool to remove pit from centre. Or, use a metal straw to push the pit out from the bottom of a cherry, like I did.
Milk: Any "milk" of your choice. I used regular cow milk, but can be substituted with oat milk, almond milk, coconut milk, etc.
(Do this step a night before) In a bowl, add chia seeds, use a whisk and slowly pour a cup of milk and vanilla extract to the bowl, whisk together to prevent any lumps. Whisk in honey or maple syrup till dissolve. Cover and leave in fridge overnight.
Remove pit from cherries. Cut cherries in half, you can cut them smaller or smash them with a fork during cooking process, if that's the texture you prefer. Add cherries to a sauce pan, as well as lime zests and its juice, sugar, and a couple mint leaves, turn the stove on to med-low, let cook and stir occasionally. Let juice reduce a little and turn heat off. Remove mint leaves. Set aside to cool.
Add a spoonful of chia seed pudding to the bottom of a small cup or a jar. Next, add cherry syrup, then pudding and top with more cherries. Serve right away or cover and store in the fridge for later.
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