When ready to bake, preheat the oven to 350°F. Place the muffins back into the muffin cups and bake until an inserted toothpick comes out clean, about 30 minutes. Let cool for several minutes before unmolding.
SOUR CHERRY—MINT POPS
As a lover of all things sour, whenever local fresh tart cherries are in season and available at our farmers’ market, I grab them. They really make these pops, well, pop in your mouth. Packaged pitted frozen cherries can also be used for this recipe. Serves 12 V, G, F
1 1/2 cups water
1/4 cup fresh mint, packed
1/4 cup coconut palm sugar or other granulated sugar
1 1/2 cups pitted sour cherries juice of 1/2 lemon
In a small saucepan over high heat, bring the water to a simmer. Turn off the heat, add the mint, and let steep for 15 minutes. With a slotted spoon, remove the mint from the pan and discard. Add the sugar to the water and heat over medium-low heat until dissolved, stirring regularly.
Place the sweetened mint water, cherries, and lemon juice in a blender and puree until the cherries have broken down. Divide the mixture among 24 mini muffin cups or 12 medium muffin cups and cover with a sheet of foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in a Popsicle or coffee stirring stick. (The foil holds the sticks in place as the mixture freezes). Freeze until solid, about 4 hours.
Unmold the pops and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water for several seconds, being careful not to thaw the pops.
SOUR CHERRY—MINT POPS, page 144
FROZEN BERRIES WITH WHITE CHOCOLATE CASHEW CREAM, page 146
FROZEN BERRIES WITH WHITE CHOCOLATE CASHEW CREAM
Ripe berries are one of the gastronomic highlights of summer, and I can’t think of a better use for them than this luscious treat. The berry combination below is just a guideline. Use any mixture you desire based on what’s in season. I enjoy eating these straight out of the freezer, but you can also let them soften at room temperature for several minutes. Betchya you can’t eat just one! Serves 12 V, G, F
1 cup unsalted raw cashews
6 ounces high-quality white chocolate, chopped
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh currants
1/2 cup fresh raspberries
To make cashew cream, place the cashews in a bowl, cover with water, and soak for at least 2 hours. Drain and place in a blender along with barely enough fresh water to cover the nuts. Blend until smooth, 1 to 2 minutes.
To make the chocolate mixture, heat the cashew cream, white chocolate, and vanilla extract in small saucepan over low heat, stirring regularly, until the chocolate has melted. Line 12 medium muffin cups with paper liners, and divide the blueberries, currants, and raspberries among the cups. Pour the chocolate mixture evenly over the berries and freeze until solid, about 4 hours.
Unmold the chocolate-berry cups and place in a zip-top bag for storage in the freezer until ready to serve.
YOGURT-CANTALOUPE POPS
Who needs Popsicle molds when you have a trusty muffin tin? These are a great way to satisfy sweet cravings without wrecking your waistline. The combination of Greek yogurt, basil, and cantaloupe with a whisper of honey hits all the right notes: sweet, creamy, fresh. Gorgeous. Serves 12 V, G, F
1 medium cantaloupe
1 cup plain or vanilla low-fat Greek yogurt
1/3 cup water
2 tablespoons honey
1/4 cup finely chopped fresh basil
juice of 1 lime
Scoop out the flesh of the cantaloupe, discarding the seeds, and place in a blender along with the remaining ingredients. Process until well combined. Add more water if the mixture is too thick.
Divide the mixture among 24 mini muffin cups or 12 medium muffin cups and cover with a sheet of foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in a Popsicle or coffee stirring stick. (The foil holds the sticks in place as the mixture freezes). Freeze until solid, about 4 hours.
Unmold the popsicles and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water for several seconds, being careful not to thaw the pops.
CAPPUCCINO CUPS
Coffee-spiked ice cream, chocolate, and pecans—oh, my. You can purchase chocolate wafers and crush them into very small bits in a food processor or by placing them in a zip-top bag and using a rolling pin. Chocolate crumbs are also available in the baking supply section of most supermarkets.
The cappuccino-coconut ice-cream from Coconut Bliss is outstanding, but you can use your preferred brand. Make sure to use paper liners for these. Serves 12 V, F
1 cup chocolate cookie crumbs
2 tablespoons unsalted butter, melted, or melted coconut oil
1 pint cappuccino-flavored coconut or dairy ice-cream, slightly softened
2 ounces dark chocolate, chopped into chunks
1/3 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cocoa nibs (optional)
Line 12 medium muffin cups with paper liners. In a medium bowl, stir together the chocolate crumbs and butter. Divide the mixture the prepared muffin cups. Press down to compact the contents.
In a second medium bowl, stir together the ice cream, dark chocolate, pecans, vanilla extract, cinnamon, and nutmeg. Spoon the mixture into the muffin cups on top of the crumb crust. Sprinkle the tops with cocoa nibs, if using. Freeze until solid, about 3 hours. Unmold the cappuccino cups (leaving the paper liners on) and store in a zip-top bag in the freezer.
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