Layered Lemon Basil Blackcurrant Frozen Yogurt

How important are good looks to you? Do your tastebuds respond better when your food looks too good to eat? This has to be the prettiest dessert I’ve ever dreamed up. You can make it taste sweet if sweet is your thing. This version is lemony tart, and the basil garnish along with the basil shavings throughout add a nice summery zing.

Layered Lemon Basil Blackcurrant Frozen Yogurt 

• 1 c 2% plain greek yogurt
• 1/2 c 2.6% lemon yogurt
• 3/4 c blackcurrant jam (or your favorite jam)
• 6 basil leaves, finely minced
• 16 basil leaves, as garnish, plus extra basil sprigs to decorate your frozen yogurt flower arrangements (optional)
• 16 wood candy apple sticks

Gently fold the jam into the plain Greek yogurt, reserving about 2 tablespoons of jam for the middle layer. Don’t over mix; you want to still see some white yogurt and some darker jam. Mix in 4 basil leaves.

In a second bowl, mix the remainder of the basil into the lemon yogurt.

Layer 1: Spoon the jam-yogurt mixture evenly into the ice cube container.

 Layer 2:  Spoon a tiny dollop of jam into each cubicle using the reserved 2 tablespoons.

Layer 3:  Top with a small spoonful of lemon-basil yogurt. Cover with plastic wrap or parchment paper, and put in the freezer for about 2 hours.

Remove from freezer and insert the sticks on an angle, then return the tray to the freezer.

Freeze for 6 hours in total before serving. Just before serving, make a small hole in each basil leaf so that you can slide the leaf up under the layered frozen yogurt cube. Serve the frozen yogurt flowers in a glass, stick side down, like a bouquet of flowers. So far I’ve had rave reviews from all my taste testers.

Layered Lemon Basil Blackcurrant Frozen Yogurt Print Ready Recipe

Final notes:

• Everybody and his sister is busy making homemade popsicles this summer. My inspiration for these Layered Lemon Basil Blackcurrant Frozen Yogurt cubes comes from one of my favorite blogs, Emmy Cooks. If I ever get to Seattle, I’m inviting myself over to Emmy’s place for dinner.
• Thanks to Harriet Sugar Miller for loving lemon and basil. Her hubby John put two and two together coming home with Ninette’s Basil Lemon ice cream, further inspiration for today’s post.
• Did you know that: “It’s our diet, not our sloth, that’s making us fat, new research suggests”?
• Check out Susan Schwartz’s Montreal Gazette articles all about the Pampered Chef star, Christina Abboud. If you are looking for a fun get together that leaves you better equipped in the kitchen, you’ll know who to call.
• Join us (and 12,000 fans), tonight at the Festival du Cochon to see our daughter, Erin Simms, the first woman ever competing in hog wrestling! If you can’t make it, you can watch her on OLNs ‘Get Stuffed’.

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