Went out to the garden this morning to give it some much needed love. Reports, field trips and end of term events have all dominated my existance for the last week and although I’m not quite on the final leg of term yet…. some garden respite was needed! I was rewarded with amazing produce – no doubt following the wet week that we’ve had. Turnips, potatoes, peas, broad beans, strawberries all came in and I was delighted to see some wonderfully ripe loganberries poking through the leaves in the fruit cage! I decided that we would have them for Sunday lunch, but this was at 9.30…. and time was running out!
Loads of amazing berries to come!
Some of today's bounty - loganberries, strawberries, peas and broad beans
I decided to make up a sort of cheecakey dessert with what I had in the fridge and the biscuit crumbs left over from Jon’s birthday cupcakes (these will be in a later post!). So this is my…..
Quick loganberry ‘cheesecake’ cups – makes 3 – this would work equally well with raspberries
25g butter, melted
1 cup digestive biscuit crumbs and 2 tsp sugar
100g cream cheese (like Philli)
6 tblspns natural yoghurt
3 tsp sugar
3 tsp loganberry jam
16-20 loganberries (or more if you have them)
- Combine the biscuit crumbs, 2 tsp sugar and butter – press most of it into bottom of 3 cups, glasses or small bowls – reserve a little for later
- Mix the cream cheese with the yoghurt and 3 tsp sugar until smooth – split between bowls
- Place a tsp jam on top and gently swirl
- Top with loganberries and a sprinkling of biscuit crumbs
- Pop it in the fridge for as long as you have – I left them for about 2 hours and this was enough…
The finished dessert - pop in the fridge for a few hours (or as long as you've got)
kidandkitchen 