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Parsley and Icing

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Lime Slice

by

Delicious lime slice stacked with lime slices in the background.

Lime Slice: super tender and creamy and loaded with summery citrus flavor. One of my favorite citrus recipes to come out of my kitchen this summer. These bars are rich, smooth, lightly hinted with vanilla, perfectly tangy and at the same time perfectly sweet. Featuring a buttery lime shortbread crust and topped with a generous dusting of powdered sugar. The perfect, easy to make dessert for when you’re craving a taste of spring or summer!

BAKING WITH LEMONS AND LIMES

I use lemon in so much of my cooking and baking. Sometimes it’s the starring ingredient like in my super soft Sour Cream Lemon Cookies or these melt in your mouth Lemon Crinkle Cookies. Other times, especially when baking with fruit, it’s more of a supporting flavor like with these Lemon Blueberry Cake Donuts and Roasted Strawberry Crumb Bars.

Limes have been on my list of things to bake with forever. I’ve had ideas for cookies and popsicles but for some reason I haven’t gotten to them. Now that we’re flying through August, I told myself I gotta get on a lime dessert so here it is: lime slice!

A batch of lime bars covered with powdered sugar with lime slices nearby.

ABOUT THIS LIME SLICE RECIPE

This recipe is simple yet very decadent. It basically has two parts: lime shortbread and a tart-sweet lime filling. Each part is simple to make and they taste so good together!

LIME SHORTBREAD CRUST

The texture and flavor of this lime shortbread makes it the perfect base for this lime slice! Texture-wise it’s rich, tender and buttery. Flavor-wise it’s flavored with lime zest and a hint of vanilla.

PRE-BAKING THE SHORTBREAD CRUST

You’ll want to prepare and pre-bake the crust before making the filling. Pre-baking the crust helps ensure it gets fully cooked and prevents it from becoming soggy when the filling gets added.

HOW TO MAKE LIME SHORTBREAD

  1. Add sugar (mostly granulated and a little powdered sugar), flour, salt, vanilla and lime to the bowl of a food processor and pulse to combine.
  2. Add the butter and pulse until the dough just comes together. Press the mixture evenly into pan.
  3. Bake until the crust just begins to turn golden.

A FEW TIPS FOR MAKING THIS SHORTBREAD CRUST:

  • Use cold butter: One tip for ensuring your butter is cold is to cut the butter into cubes and then stick it back in the fridge while measuring out the dry ingredients.
  • Press the mixture evenly into the prepared pan: Make sure to spread the mixture into the corners of the pan as well.
Flour, lime zest and cubed butter in the bowl of a food processor.

ABOUT THE CREAMY LIME FILLING

The combination of tart and sweet gives this filling the best flavor. The tanginess from the lime is just the right amount to give a nice, prominent lime flavor without being too tart or sour. They are also perfectly sweet, but not too sweet.

Texture wise, this ultra creamy filling will have you going back for more bites. It’s silky smooth and goes so well with the buttery shortbread.

HOW TO MAKE THE LIME FILLING

Once the crust has been made and pre baked, it’s time to make the filling. It takes just minutes to whip up and can be made with just one bowl and a whisk.

Start by whisking the eggs together. A good tip is to use room temperature eggs. Room temperature eggs typically disperse and mix in more evenly than cold eggs straight from the fridge. If you forget to give your eggs time to get to room temperature, you can always simply place the eggs in a bowl of warm water for a few minutes as described in this article from Sophisticated Gourmet.

Add the sugar, cornstarch, heavy cream, lime juice and lime zest to the eggs and whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.

I opted for the zest and juice of one large lime. I find that, in combination with the zest in the shortbread crust, is the perfect amount of lime. Definitely lime flavored but not too overpowering. That said, if you LOVE lime and want more of a tart flavor, add a bit more zest and juice.

SERVING AND STORING LIME SLICE

Once baked, allow the bars to cool slightly at room temperature then transfer them to the fridge to cool completely. They are best enjoyed and stored cold.

Before serving, remove your lime slice from the fridge and dust them with lots of powdered sugar. The powdered sugar makes them look pretty and rounds out that tart-sweetness!

Tangy sweet lime bars topped with powdered sugar with a knife nearby.
A stack of yellow lime bars featuring specks of lime zest and a buttery shortbread crust.
A close up of creamy, tart lime slice with a bite taken out of it!

It’s still August so there’s plenty of time left to enjoy this creamy, tropical lime slice this summer! Even though it tastes like summer, the buttery shortbread crust and creamy, delicious filling will definitely make you want to eat it year round!

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Lime Slice

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9–12 squares 1x
  • Category: Desserts, Bars
  • Method: Baking
  • Cuisine: American
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Description

Easy and super flavorful Lime Slice! Made with a rich, buttery lime shortbread, the creamiest tangy-sweet lime filling, and topped off with powdered sugar. 

Scale

Ingredients

FOR THE LIIME SHORTBREAD CRUST

  • 2 tablespoons powdered sugar
  • 1/3 cup granulated sugar
  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • zest of one lime
  • 9 tablespoons unsalted butter, cubed, very cold

FOR THE FILLING

  • zest of one large lime
  • juice of one large lime
  • 1 cup granulated sugar
  • 1/2 tablespoon cornstarch
  • 1/4 cup heavy cream
  • 3 eggs

FOR THE DECORATION

  • powdered sugar

Instructions

FOR THE LIME SHORTBREAD CRUST

  1. Preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with parchment paper. Place two overlapping strips going in either direction with some parchment hanging over both sides of the pan will make the bars easier to remove from the pan once cooked.
  2. In the bowl of a food processor, pulse together the sugars, flour, salt, vanilla and lime zest. Add the butter and pulse until dough just comes together and resembles wet, coarse breadcrumbs. Use your fingers or the back of a spoon to press the mixture into the base of the prepared pan. Bake for 20-25 minutes or until lightly golden. Remove from oven and reduce the oven temperature to 325 degrees.

FOR THE FILLING

  1. In a large bowl, whisk together the eggs. Add the sugar, cornstarch, heavy cream, lime juice and lime zest. Whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.
  2. Allow to cool at room temperature then place it in the fridge for  2 hours or until firm. Dust with plenty of powdered sugar and cut into squares or slices. Store in the fridge. 

Keywords: lime, limes, citrus, shortbread, bars, squares, slice

Chocolate Cherry Popsicles

by

Healthy chocolate and vanilla yogurt popsicles with cherries and drizzled with melted chocolate.

Chocolate Cherry Popsicles: creamy, chocolately, fruity and made with all natural ingredients. This cherry popsicle recipe is proof that dessert can be both healthy and delicious. Simple to make and a super refreshing and satisfying treat on a hot summer day!

ABOUT THESE CHOCOLATE, FRUITY POPSICLES

My Chocolate Cherry Popsicles really have everything you could want in a cool summer treat. They are:

  • Creamy: Milk, Greek yogurt and a little bit of cream cheese make these ultra creamy. So creamy, your family might mistake them for ice cream!
  • Chocolatey: Mixing cocoa into the base gives these perfect chocolate swirls and dark chocolate is the perfect decadent topping!
  • Perfectly sweet: Sweetened with your favorite natural sweetener and to taste! I usually make mine with honey but maple syrup is also delicious. You can decide how sweet to make them so that aren’t overly sweet and are still slightly tangy and refreshing.

These are my third popsicle recipe, but first one to feature chocolate! For other fruity, healthy frozen treats, try my indulgent Mango Raspberry Popsicles and these simple, super fruity Fruit Yogurt Popsicles! These easy Chocolate Chip Cookie Ice Cream Sandwiches are a less healthy but super indulgent frozen dessert and are not to be missed!

A tray with delicious yogurt chocolate cherry popsicles drizzled with dark chocolate.

WHAT’S IN THESE CHOCOLATE CHERRY POPSICLES?

  1. Vanilla Greek yogurt: I love using Greek yogurt any time I get the chance. It’s thick, creamy and slightly tangy. I wanted these popsicles to be decadent and creamy while still on the healthy side. Greek yogurt definitely helps give these popsicles an almost ice cream like creaminess.
  2. Cream cheese: Combined with the Greek yogurt, the little bit of cream cheese used in this recipe adds to the indulgent texture of these popsicles. 
  3. Milk: I used whole milk to get the milk and cream cheese the right consistency. For a nutty alternative, almond milk can also be used.
  4. Vanilla: Vanilla extract adds so much flavor to these popsicles. I love using it in addition to the vanilla yogurt.
  5. Honey or maple syrup: Use your favorite natural sweetener to round out some of the natural tanginess of the yogurt and bitterness of the dark chocolate. After mixing the yogurt, cream cheese, milk and vanilla, give the mixture a taste and add sweetener until you achieve the degree of sweetness you like.
  6. Cocoa Powder: I recommend using Dutch processed, but regular natural cocoa powder can be used as well. The cocoa gets mixed in to a cup of the yogurt mixture.
  7. Fresh Cherries: There is nothing like enjoying these creamy, chocolatey treats and biting into a plump cherry half! Cherries and chocolate are so good together and really are the secret combination that makes these popsicles SO good!
  8. Dark chocolate: Dark chocolate is melted and drizzled over these popsicles. It’s a healthy choice but still gives these treats a decadent finish!

HOW DO YOU MAKE CHOCOLATE CHERRY POPSICLES?

These popsicles are simple and only take a few minutes to mix up.

Start by mixing the yogurt, room temperature cream cheese, milk and vanilla in a food processor. Sweeten to taste.

A food processor filled with a cream cheese yogurt mixture next to a white bowl filled with cocoa

Next, pour one cup of the yogurt mixture into a bowl and mix in the cocoa powder until completely combined and smooth.

A yogurt cream cheese mixture and a chocolate cream cheese mixture in a bowl.

Carefully spoon, pour or pipe some of the yogurt mixture and chocolate mixture and cherries in alternating layers into 10 popsicle molds. I poured a tablespoon of chocolate to every few tablespoons of the vanilla since we have more vanilla than chocolate filling. You can start with the chocolate or the vanilla.

Add the cherries throughout and use a popsicle stick or knife to push them down. Keep in mind that the cherries and the popsicle stick will increase the volume, so try not to fill the molds completely full before adding cherries.

Fill all the popsicles in the same style or make them each different. Either way they’ll be delicious! You can use the popicle sticks to swirl the mixtures around a little, if you like. This will give you a cool design and will mix the flavors together nicely.

Finally, place the cover on the popsicles, insert the sticks and then let them freeze until solid, 6 hours or overnight.

Delicious homemade chocolate popsicles made with fresh cherries on a baking sheet.

HOW TO REMOVE POPSICLES FROM THE MOLDS

The popsicles will be frozen and therefore pretty stuck inside the molds. To make removing them easier, run each individual popsicle mold under hot water for about 20 seconds then try to pull on the stick.

DIP OR DRIZZLE WITH CHOCOLATE

The last step in making these delicious frozen treats is arguably the best part: chocolate! Once the popsicles are frozen, melt the chocolate in a bowl in the microwave. Melt it in 10 second bursts, giving it a stir in between bursts. To help the chocolate stick longer, add a little coconut oil or shortening to the chocolate. This is optional. They’ll still be yummy if you don’t use it.

A baking tray lined with parchment paper and ten popsicles made with chocolate, yogurt and fresh cherries.

The amount of chocolate the recipe calls for will give you enough to lightly drizzle each popsicle or to dip just the tips into. If you want to dip them all, simply melt a bit more chocolate.

Place the popsicles on a parchment paper lined baking sheet. Drizzle the chocolate over top or dip the popsicles and lay them flat on the baking sheet. Freeze until chocolate sets (a few minutes).

A batch of chocolate cherry popsicles drizzled with chocolate on a baking sheet.
Healthy chocolate and vanilla yogurt filled popsicles covered in melted dark chocolate.
Two chocolate cherry popsicles drizzled with chocolate and a fresh cherry cut in half.
A chocolate cherry popsicle with a bite taken out of it and a fresh cherry half next to it.

These Chocolate Raspberry Popsicles are the perfect summer treat for for both kids and adults! They totally hit the spot when you want something chocolatey and fruity on a hot day. Creamy and decadent and also guilt free since they’re made with all natural ingredients! If you’re like me, you’ll be making them all summer long.

FOR MORE FROZEN DESSERTS, TRY MY:

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Chocolate Cherry Popsicles

  • Author: Natalie
  • Prep Time: 6 hours 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Desserts, Ice Cream, Popsicles
  • Method: Freezer, No Bake
  • Cuisine: American
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Description

This recipe for Chocolate Cherry Popsicles is super easy and makes creamy, refreshing and naturally sweet frozen treats! Sure to be a hit with kids AND adults!

Scale

Ingredients

  • 1 1/2 cups vanilla Greek yogurt
  • 2/3 cup milk
  • 3 ounces cream cheese, room temperature
  • 2 1/2 teaspoons vanilla
  • 5–6 tablespoons honey, maple syrup or sugar
  • 1/4 cup cocoa, preferably Dutch processed cocoa
  • 1/2 to 3/4 cup cherries, pitted and halved or quartered

FOR THE CHOCOLATE DRIZZLE

  • 1/3 cup dark chocolate
  • 1 tablespoon shortening or coconut oil (optional)*

Instructions

  1. Pulse the yogurt, cream cheese, milk and vanilla, and sweetener of your choice in a blender or food processor until combined and smooth. Test/adjust sweetness. Pour one cup of the mixture into a medium sized bowl and whisk in the cocoa. 
  2. Spoon the mixtures into the popsicle molds. as you like. You can make some of the plain vanilla mixture and then a little chocolate or vice versa. Add 3-4 cherry halves to each mold. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under hot water for about 20 seconds or leave them out at room temperature for about 5 minutes to make it easier to remove them. 
  3. Melt the dark chocolate and coconut oil or shortening (if using). Dip the popsicles in the melted chocolate or drizzle them with chocolate. Freeze a few minutes until chocolate hardens then enjoy! 

Notes

*The shortening or coconut oil can be omitted. The chocolate will stick better with it, but it can be omitted.

Keywords: popsicles, popsicle, cherry, cherries, chocolate, cocoa, dark chocolate, greek yogurt, fruit

No Churn Mixed Berry Mascarpone Ice Cream

by

A white bowl with scoops of lavender colored mascarpone ice cream and berries on top.

Enjoying all the seasonal fruit and the creamiest homemade ice cream with this No Churn Mixed Berry Mascarpone Ice Cream. It’s the easy, refreshing, perfectly sweet ice cream that you didn’t know you needed! It’s made with 8 simple ingredients: cream, sweetened condensed milk, mascarpone cheese, vanilla, mixed berries, lemon juice, lemon zest, and a little salt. Not only is there no ice cream maker required, it also only takes minutes to prepare. It’s a creamy, super delicious, not to be missed seasonal ice cream!

FRUIT DESSERTS

If you follow me on Instagram, you know that I love baking with fruit! I have so many favorite fruit recipes but here are just a few! Strawberry fans check out my Roasted Strawberry Crumb Bars AND these Strawberry Filled Cupcakes with Fresh Strawberry Buttercream! Blueberry fan? Me too! You’ll love my Lemon Blueberry Cake Donuts and this Blueberry Cream Cheese Pound Cake!

A pan of mascarpone ice cream loaded with berries and some spoons and berries next to it.

FRUIT FLAVORED ICE CREAM

In addition to being delicious in baked desserts, fruit adds so much natural flavor, color, and sweetness to ice cream! Last summer I upped the natural sweetness flavor by roasting my strawberries for this No Churn Raspberry Roasted Strawberry Ice Cream recipe!

Here’s the deal with this No Churn Mixed Berry Mascarpone Ice Cream, mixed berry means you add all your favorite berries to flavor your ice cream. I used blackberries, blueberries, strawberries and raspberries. (Unfortunately I didn’t have any blackberries or strawberries left for this ice cream’s photo shoot, but trust me, they’re in there!)

A delicious batch of no churn ice cream with raspberries and blueberries on top and lemon slices nearby.

HOW TO MAKE NO CHURN ICE CREAM

No churn means there’s no ice cream maker needed for this recipe! It’s just fresh whipped cream with sweetened condensed milk and mascarpone mixed together and some delicious ingredients folded in for flavor. It’s less than 20 minutes of easy prep work then you just stick it in the freezer!

Scoops of no churn mascarpone ice cream in a pan with a spoon in it.

INGREDIENTS:

  • heavy cream
  • sweetened condensed milk
  • mascarpone cheese, softened
  • fresh fruit (I used a mix of strawberries, blueberries, raspberries and blackberries) Use a mix or all of 2 1/2 cups of any fruit.
  • lemon zest and juice
  • vanilla
  • a pinch of salt
Homemade berry ice cream in a pan with mixed berries next to it.

STEPS AND TIPS FOR MAKING THIS NO CHURN ICE CREAM

  1. Puree your fruit: A food processor or blender works best for this. You can strain it to remove the berries, but we didn’t even notice the berries in the ice cream. To strain or not is up to you! If you’re using strawberries, go ahead and hull them (remove the tops and middle white parts since they don’t add color or flavor). Add in the lemon juice and lemon zest and set this aside.
  2. Whip the cream: Make sure your heavy cream is cold when you go to whip it. I even like to put my mixer bowl and beaters in the fridge or freezer for about 20 minutes prior to using it. It’s not necessary but it helps since cold cream whips better, especially on a hot day. Having a stand mixer makes this recipe easier, but I’ve made several no churn ice creams with just a hand mixer and it’s still pretty easy. Beat until soft peaks form.
  3. Fold in more ingredients and beat til stiff peaks. Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined. I like to combine the berry mixture completely because I love the flavor and color throughout. I haven’t tried it as a swirl, but I think it would also be pretty and delicious!
  4. Pour, Wrap and Freeze! The last thing to do is to pour the mixture into a pan lined with parchment paper. I used a 9 x 9 inch square pan, but a 9 x 5 x 3 inch bread tin also works! (My favorite 9 x 5 x 3 inch pan currently has my No Churn Raspberry Oreo Ice Cream in it)! Wrap the mixture with both plastic wrap and aluminum foil and freeze for 4-6 hours.
Delicious, creamy mascarpone berry ice cream in an ice cream scoop.

PRETTY AND IRRESISTIBLE

Most food bloggers, myself included, find ice cream one of the hardest foods to photograph because it melts so quickly. Honestly this recipe was one of the hardest desserts for me to photograph because, in addition to trying to capture it before it melted, it was so hard to not eat! I wanted to help myself to a dish of it, or run off with a cone, or even just dig in by the spoonful!

On the plus side, this ice cream was one of the prettiest things I’ve ever shot! I loved that light purple color of the berries and the specks of berries and occasional yellow specks from lemon zest. So pretty!

No churn ice cream in a pan with an ice cream scoop and cones next to it.

This No Churn Mixed Berry Mascarpone Ice Cream really is the perfect summer treat! It’s fruity, rich and refreshing. I love the sweetened condensed milk along with the creamy mascarpone and all the fresh fruit flavor. Make it today and keep making it for the rest of the summer using everyone’s favorite fruit!

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No Churn Mixed Berry Mascarpone Ice Cream

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8–10 servings 1x
  • Category: Desserts, Ice Cream
  • Method: Freezer, No Bake
  • Cuisine: American
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Description

No Churn Mixed Berry Mascarpone Ice Cream is an easy homemade recipe made with lemon, raspberries, strawberries, raspberries and creamy mascarpone cheese. It’s super creamy, perfectly sweet, refreshing and and delicious! 

Scale

Ingredients

  • 2 cups heavy cream
  • 10 oz sweetened condensed milk
  • 1 cup mascarpone cheese
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups mixed berries (I used a combination of blueberries, raspberries, blackberries and hulled strawberries)
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • pinch of salt

Instructions

  1. In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
  2. In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
  3. Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
  4. Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.

Keywords: ice cream, berries, fruit, raspberries, strawberries, blackberries, blueberries, mascarpone cheese, sweetened condensed milk, frozen, summer

Mixed Berry Galette

by

Made with all your favorite fresh summer berries, hints of lemon and ginger, and a buttery, homemade pie crust, this mixed berry galette is the best summertime dessert. It’s full of seasonal flavor, super delicious and also happens to be easy to make! It has a rustic looking crust and, unlike pies, it has its pretty filling on full display! Use all of one fruit or mix four berries together like I did, either way it’ll be beautiful and SO good!

Galettes are so cool. They look fancy and rustic at the same time. Unlike pies, with their bottom and top crust, a galette has only the bottom crust. This makes it easier to make. No crimping or trimming necessary. Bonus: no top crust lets you see all the prettiness baked inside.

MORE ABOUT THIS GALETTE

Making a galettes consists of three main steps: making the pie crust, making the filling, assembling and baking.

MAKING THE PIE CRUST

The pie crust takes only minutes to come together and your food processor does most of the work. There are just a few things to keep in mind when making the crust.

COLD BUTTER AND COLD WATER

The first thing is to use cold butter and cold water. To ensure that both are cold, chop the butter into cubes and refrigerate it while you measure out the rest of your ingredients. For the water, swirl an ice cube around in a bowl of cold water.

HOW MUCH WATER

Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-6 tablespoons of water until you see that the dough is just coming together.

FLATTEN AND CHILL

Shape your dough into a disk or square about 1″ thick. Wrap tightly with plastic wrap and refrigerate while you prepare the filling.

MAKING THE FILLING

CHOOSING YOUR BERRIES

This filling is pure fresh berry deliciousness! The cool thing is that you can use what you like and have. I used blueberries, blackberries, strawberries and raspberries.

You can use all of one berry or mix them or use a cup of one and a half a cup of others. I find that three cups is the best amount of berries, so use enough of whatever berry/berries to total three cups.

You could even make this with sliced peaches or other stone fruit. The only change to the recipe would be that you’d want to add about a tablespoon or so more cornstarch.

THE FLAVOR FOR THE FILLING

GINGER AND GINGER SUBSTITUTE

I love fresh ginger here since we are using fresh berries. The strong flavor of fresh ginger mellows out while it bakes but you definitely still taste it. If you don’t have fresh ginger or want to try a different flavor, leave the ginger out and add a teaspoon of vanilla.

SUGAR

I used light brown sugar, but dark brown or granulated can also be used.

ASSEMBLING THE GALETTE

ROLLING OUT THE CRUST

Rolling the crust out between two sheets of parchment paper makes it so much easier to roll out and to transfer to your baking sheet. Be sure to be gentle with your crust while rolling it.

Start rolling the center and work your way out in all directions. Roll the dough out into whatever shape you like. Aim to get your crust to about 1/8 inch thickness.

The more rustic, homemade looking the better! This means there’s no need to trim the edges or worry if it’s not 100% even.

ADDING THE FILLING

OPTIONAL LAYER OF JAM

For even more flavor, you can spread a thin layer of your favorite jam over the bottom of the crust before adding the filling!

STRAIN YOUR FILLING

Before adding the filling, make sure to strain the juices. This could mean you simply use a slotted spoon to place the berries on the crust. I like to just pour the filling into a strainer prior to using it.

FOLDING THE EDGES

LEAVING A BORDER

You’ll want to leave at least a 1 to 2 inch border so that you can fold the crust over the filling. If you find the filling is piling up in the middle, extend the border to just 1 inch so that the filling is more of one even layer. Otherwise, try to keep the border to about 1 1/2 inches.

You might have to overlap parts of the border as you go. It also might look a little jagged or uneven. In my opinion, those little imperfections add to the homemade charm!

EGG WASH AND COARSE SUGAR

Brush your edges with a beaten egg and sprinkle gently with some coarse sugar. I use turbinado sugar. It adds a pretty sparkle, a light crunch and sweet flavor.

CHILL BRIEFLY THEN BAKE

CHILL BEFORE BAKING

Once assembled, place the galette in the fridge for 10-15 minutes before baking.

BAKING THE GALETTE

Bake in the oven until the crust is nice and golden brown and the fruit and its liquid is bubbling in the middle. Let it rest on the baking sheet for at least ten minutes so that the filling doesn’t pour out too much when cut.

SERVING YOUR GALETTE

This galette is best enjoyed warm or at room temperature. My preference is straight out of the oven (after waiting ten minutes)!

It’s delicious as is, but for added sweetness and to make it even more of a treat, add a scoop of ice cream on top of each slice!

And that’s all there is to it! Make this mixed berry with your favorite in season berries and make one for your friends with their favorite fruit combination! You’ll love this super summer-tasting filling baked into this buttery delicious crust!

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Mixed Berry Galette

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6–8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

Made with all your favorite fruit, hints of lemon and ginger, and a buttery, homemade pie crust, this mixed berry galette is the best summertime dessert.

Scale

Ingredients

FOR THE CRUST

  • 1 1/4 cups plus 2 tablespoons all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold, cubed
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 3–5 tablespoons cold water

FOR THE FILLING

  • 1 cup blackberries
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup strawberries, halved or quartered
  • 1 1/2 tablespoons corn starch
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1 inch knob of fresh ginger, peeled and grated (alternatively 1 teaspoon of vanilla can be used)
  • pinch of salt

Instructions

  1. Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
  2. Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
  3. In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add the lemon zest and lemon juice and the ice water a tablespoon at a time while continuing to pulse mixture until mixture is just combined.
  4. Divide dough on a sheet of plastic wrap. Gently form and press down on the dough into a disk or square shape and tightly cover with plastic wrap. Refrigerate for 30 minutes.
  5. While the dough chills, prepare the filling. In a medium sized bowl, gently mix together the berries, sugar, cornstarch, lemon juice, ginger (or vanilla), and salt.
  6. Preheat oven to 400 F. Place dough between two sheets of parchment paper. Roll dough out into a 1/8 inch thick circle or rectangle or any rustic shape. The edges can be left ragged, no need to trim them since galettes are typically rustic looking. Transfer dough to a baking sheet.
  7. Place filling in a strainer or use a slotted spoon to spoon the fruit (minus the juices) onto the dough, leaving a 1 1/2 inch border. Try to spread the fruit out into one even layer rather than a big heaping pile. Fold edges and gently press down to seal the dough. Brush the edges with the egg wash and generously sprinkle with coarse sugar. Refrigerate for 15 minutes then bake for 35-40 minutes until crust is golden brown and the filling is bubbling in the middle. Allow to cool for ten minutes on the baking sheet then serve with or without ice cream!

Keywords: galette, fruit, berries, mixed berries, pie, pastry, dough, raspberries, blueberries, strawberry, blackberry

Mango Raspberry Popsicles

by

These mango raspberry popsicles are everything you want in a summer treat: they’re fun, creamy, delicious and refreshing! They also happen to be made with fruit and yogurt which, compared to ice cream and most sugar-loaded popsicles, makes them pretty healthy! The fact that the recipe is super easy to make too means my freezer stocked with these all summer long!

WHY MAKE HOMEMADE POPSICLES

It’s almost June which means it’s time for some frozen treats! You can buy popsicles at the store, but I definitely prefer making my own! It’s a fun and creative thing to do with or without kids. Nothing beats the feeling of taking them out of the mold to see how they turned out and then getting to eat your creations!

Homemade popsicles are also healthier than most store bought popsicles. You can fill them with fruit and yogurt and add as much of whatever natural sweetener you prefer. Plus they don’t have any artificial coloring/ingredients.

This is my second popsicle recipe so far this summer. I made these yummy, super healthy Fruit Yogurt popsicles last week. They’re similar to this recipe but don’t have any cream cheese and have more of a swirl to them!

WHAT YOU NEED TO MAKE THESE HOMEMADE POPSICLES

In addition to a popsicle mold, you’ll need either a blender or food processor to puree the fruit and combine the yogurt and cream cheese. I find the food processor easier for this recipe because it’s easier to scrape the yogurt mixture out of instead of a blender.

INGREDIENTS FOR THESE FRUIT YOGURT POPSICLES

  • Raspberries: fresh or frozen
  • Mango: fresh or frozen
  • Greek yogurt: preferably vanilla which will add flavor. It’s pretty neutral color-wise too which I like because it allows the colors of the fruit to really pop! Also, I prefer full-fat since it makes the popsicles creamier.
  • Cream cheese: Only need a little, but it adds to the creaminess and richness of the popsicles.
  • Sweetener: Use honey, maple syrup, or sugar. I used honey and loved it! Add sweetener to taste. I recommend about 2-3 tablespoons.

MORE ABOUT THE FRUIT

FRESH OR FROZEN

I was planning to make my popsicles with fresh mango, but honestly wanted to eat the mango as is! I went with frozen fruit and it worked just fine!

If you have some really yummy fresh fruit that you want to enjoy as is, definitely try using frozen for this recipe! If you do use fresh fruit such as freshly picked strawberries, make sure to use the ripest possible.

FRUIT SWAPS

Feel free to change the type of fruit to what you like/have. I love the colors and flavors of the raspberry and mango together. If you like mango, I would suggest keeping it because in addition to color and flavor, it makes the popsicles even creamier!

HOW TO MAKE THE POPSICLES

To make the popsicles, follow these easy steps:

  1. Blend the cream cheese, yogurt and sweetener.
  2. Puree the mango.
  3. Puree the raspberries.
  4. Add half the cream cheese-yogurt mixture to the raspberries and half to the mango. Test the sweetness. Add more sweetener if desired.
  5. Spoon/pour the mixture into the popsicle mold. Wipe off any spills and let them freeze for 4-6 hours.

I hope you enjoy making and eating these mango raspberry popsicles as much as I did! They’re easy and fun to make and are super creamy, fruit-filled and delicious! The perfect colorful treat to help you cool down this summer!

FOR MORE DELICIOUS FRUIT DESSERTS, CHECK OUT MY:

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Mango Raspberry Popsicles

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Dessert, Popsicles
  • Method: Freezer
  • Cuisine: American
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Description

These healthy Mango Raspberry Popsicles are the perfect refreshing summer treat! Creamy, tangy, and sweet, they’re also super fun and easy to make!

Scale

Ingredients

  • 2 cups mango, peeled, pitted and cubed
  • 2 cups raspberries
  • 1 cup vanilla Greek yogurt
  • 3 ounces cream cheese, room temperature
  • 2–3 tablespoons honey, maple syrup or sugar

Instructions

  1. Pulse the chopped mango in a blender or food processor until pureed. Pour into a small bowl.
  2. Rinse the blender or food processor and puree the raspberry. Pour into a small bowl. Rinse blender or food processor again.
  3. Pulse the yogurt, cream cheese and sweetener of your choice in a blender or food processor until combined and smooth. Stir half of the mixture into the pureed mango and the other half into the pureed raspberry. You may wish to add a bit more sweetener to the raspberry-yogurt mixture as raspberries can be a bit more tart than the mango. 
  4. Spoon the mixture into the popsicle molds. as you like. You can make some all raspberry and with a little mango or vice versa. To make the block design, alternate pouring two tablespoons of one flavor. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under hot water for about 20 seconds or leave them out at room temperature for about 5 minutes to make it easier to remove them. Enjoy!

Notes

If you’d like to be able to see bits of fruit in the popsicle, reserve a little bit of mango or raspberries or use additional fruit. Just drop it in where you’d like to see it in the popsicle. 

Keywords: popsicles, mango, raspberry, fruit, yogurt, cream cheese, frozen desserts, ice cream, dessert, greek yogurt