Beautiful frozen "bowls" of fresh flowers add a delightful touch to luscious fruit salad
Ingredients:
| 1 cup | edible flowers such as pansies, nasturtiums or johnny-jump-ups |
| 1 (6-oz) container | Rachel's™ Cherry Black Currant yogurt |
| 1 tbsp | honey |
| 1 tbsp | finely chopped fresh mint leaves |
| 1 cup | blueberries |
| 1 cup | raspberries |
| 1 cup | blackberries or pitted sweet cherries |
| 1 cup | seedless green grapes, halved |
| 2 cups | honeydew melon balls |
| 1 | banana, sliced |
| additional mint leaves, for garnish |
Method:
Prepare frozen flower bowls. Divide flowers between four deep salad bowls. In each bowl pour about ½ cup water and press a smaller bowl or ramekin inside the larger bowls, pushing water and flowers up the side of the bowl. Water should reach about ½ inch from the top. Run a cross of masking tape across tops of both bowls to keep inner bowl in place. Put bowls in a level spot in the freezer. Freeze for a minimum of four hours or overnight.
Ten minutes before serving, remove bowls from the freezer and let sit at room temperature. Meanwhile prepare salad. In a small bowl whisk together Rachel’s yogurt, honey and mint. In a large bowl gently toss together fresh fruit.
Remove frozen bowls from dishes and fill each with fruit mixture. Drizzle with dressing, garnish with mint and serve each frozen bowl on a plate to catch any drips.
Yeild: 4 servings