This gorgeous, nourishing treat is satisfying enough to be breakfast in and of itself, or a pretty finale to a (hopefully light!!) meal. Its beauty is unadulterated health-giving, too, so why not heal your body with vitamins and your soul with a feast for the eyes?!!
For the cream:
32 oz. carton of probiotic greek vanilla and honey yogurt (or make your own by drizzling honey into plain yogurt)
For the berries layer:
2 pints fresh blackberries, washed and carefully set to dry on a paper towel
2 pints fresh strawberries, washed, dried, and sliced
1/2 c. jelly, preferably red or wine colored (I used muscadine, but you could use grape, strawberry, rasberry, etc.)
For the cookie garnish:
my gluten free sugar cookies (makes 4 dozen):
Stir together dry ingredients with a wire whisk:
4 c. gluten free flour (I used Bob’s Red Mill)
1 t. baking soda
1/2 t. salt
2 c. organic raw sugar or brown sugar
Add wet ingredients and stir with a sturdy spoon until dough forms:
1 1/2 c. oil, preferably olive
3/4 c. water
1 T. almond extract
2 eggs
Drop by tablespoons onto cookie sheet (a melon baller is helpful for scooping these), about 3″ apart, and use a glass with a flat bottom, or with a pretty pattern in cut crystal on the bottom, dip it into sugar and then press each cookie flat with the bottom of the glass. Bake at 350 degrees Fahrenheit for approx. 12-15 min, or until just brown on the bottoms. BE CAREFUL REMOVING THEM FROM THE PAN, as they will be fragile and crumbly until they cool down and harden slightly. So, either leave them on the pan until they are cool, or transfer them carefully with a metal spatula to a rack to dry and set until firm.
To assemble dessert:
Using clean, pretty stem glasses or clear bowls, spoon 3/4 c. yogurt into each dish. Carefully arrange first strawberries, then blackberries between every other strawberry, and add a second layer of berries on top of the first. Then spoon a teaspoonful of the jelly over the center of the berries. Garnish with two cookie halves gently set on their sides to look pretty at one edge of the glass.
