Blackberry Frozen Yogurt

Ingredients:

    3-4 cups blackberries or boysenberries (fresh or frozen)
    1 teaspoon lemon zest
    1 cup sugar
    2 cardamom pods, crushed
    1/4 teaspoon cinnamon
    2 cups whole milk yogurt
    2 Tbsp heavy whipping cream
    2 Tbsp brandy (optional)

Directions:

1. Place blackberries, lemon zest, cardamom, cinnamon, and sugar in a saucepan. 
2. Bring to a simmer, stirring to help break up the berries and release their juice. 
3. Simmer for 10 minutes, then remove from heat to cool for 15 minutes.
   Place a sieve over a bowl. 
4. Push the berries through the sieve to capture the concentrated syrup below. 
5. Use the back of a spoon or a rubber spatula to help press the berries against the side of the sieve.
6. Discard the berries in the sieve, save the syrup.
7. Stir the yogurt and cream into the berry syrup. 
8. Cover with plastic wrap and chill for several hours.
9. Right before processing in your ice cream maker, add the brandy if using. 
10. Process in your ice cream maker according to the maker's instructions. 
11. Then either eat while still rather soft, or scoop into a container and freeze for several hours until firm.

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Strawberry Vanilla Yogurt Tartlets

Ingredients:
    Graham Cracker Crust:
    9 graham crackers
    5 Tbsp butter, melted
    1 Tbsp sugar
    1 teaspoon cinnamon

Filling:
    2 (6 oz) Yoplait® Thick & Creamy® vanilla
    yogurt
    1 small basket fresh, ripe strawberries
    can of LAND O LAKES™ Whipped heavy cream
     (to top dessert)
    fresh mint sprigs for garnish




Directions:

1. Preheat the oven to 350ºF.
2. In a food processor, pulse the graham crackers until they are finely crushed. Alternatively you can place the crackers in a bag and use roll over them with a rolling pin to crush them.
3. Add the sugar and melted butter and pulse to combine in the food processor, or mix with a fork until the crumbs are evenly coated in butter.
4. Press the crumbs firmly into the bottom and sides of 4 tartlet springform pans. Use the flat bottom of a dry measuring cup or the bottom of a drinking glass. The recipe also makes one 9in crust
5. Bake at 350ºF for 8 - 10 minutes, until browned.
6. Let the crust cool completely before filling each with vanilla yogurt, topping with whipped cream and fruit slices.

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