By: Jenn Yee @PastrywithJenn
Place a parchment-lined tray in the freezer for at least 15 minutes.
Once chilled, scoop 1-2 scoops each of ice cream onto the tray, spacing each piece about 1 inch apart. Return the tray to the freezer while you make the magic shell to help prevent the ice cream from melting.
In a small heatproof bowl, add the white chocolate, coconut oil, and salt. Microwave at full power in 30-second bursts, stopping to stir in between each interval, until fully melted. Give a few more stirs at the end to fully incorporate the ingredients.
Add your flavoring, the raspberry or matcha powder. Whisk to combine.
Let the magic shell sit for about 10 minutes to cool down before drizzling on top of ice cream.
If the magic shell gets too thick or hardens, simply microwave it again to melt it back down.
This easy, oven-baked cake, recipe by @nicoleebenet, is a simple, wholesome dessert made with Straus Family Creamery Organic European-Style Yogurt for extra creaminess and tangy flavor. With a short ingredient list and easy preparation, it’s a great option for an everyday sweet treat.
This Savory Greek Yogurt Bowl with chili oil is a simple, satisfying way to enjoy our Organic NonFat Greek Yogurt beyond breakfast. Topped with roasted red peppers, crispy cucumbers, jammy eggs, and bright sumac onions, it brings together creamy texture and bold, fresh flavor in every bite.
Spring has arrived, and this Puff Pastry Tart is the perfect way to celebrate it. @PastrywithJenn layers whipped ricotta and our Organic Whole Plain European-Style Yogurt for an extra-creamy base, then tops it with fava beans and peas for a tart that’s as beautiful as it is effortless.
