3 cups Greek yogurt
1 cup Blueberry + Lavender Sallie’s Greatest jam
1 cup Blueberry juice
1 cup fresh blueberries
Wisk together yogurt, jam, juice. Then fold in blueberries. Pour into Popsicle molds (or use small cups with wooden sticks) and freeze for 4 hours.
1 Pound Cake
1 (12 oz.) container Frozen Whipped Topping, thawed
16 oz. Fresh Strawberries
1 jar Sallie’s Strawberry + Basil Jam
Instant Vanilla Pudding Mix (3.4 oz.)
8 oz. Sour Cream
Garnish: Toasted slivered almonds & shaved chocolate
In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping. Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake. Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture. Repeat layering until all ingredients are used. Garnish with strawberries, shaved chocolate and toasted slivered almonds. Best when refrigerated for at least 8 hours
1/2 pound cake cube
2 cups fresh or frozen blueberries (thawed)
1 jar Blueberry Lemon + Thyme Jam
1 jar Lemon Curd (11.5 oz)
Whipped Cream (1 pint) with 1/3 cup sugar
Slice or cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Next spread ½ jar Blueberry Lemon + Thyme jam over the curd. Top with layer of fruit. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, lemon zest and fresh thyme.
Note: Can use different fruits and Sallie’s Greatest Jams in this dish. For example Peach with Peach + Mint Jam, Strawberries with Strawberry + Basil Jam or Figs with Lemon Fig + Basil Jam.