Tropical Fruit Salad with Yogurt Ice Cream

Ingredients:

1/2 kg blackberries
1 cup orange juice
1/2 cup sugar
1 ripe mango, chopped
Yogurt Ice Cream

Preparing:

Mix fruit with orange juice and sugar over medium heat.
Stir constantly until it thickens.
Remove from heat and serve along with the yogurt ice cream.

Blackberry Yogurt Ice Cream

Ingredients:

3 cups plain yogurt
2 cups blackberries
1/2 cup cream cheese
1/3 cup Glucerna SR
1/3 cup water
4 tbsp sugar

Preparing:

Drain 2 cups of yogurt in a cloth overnight to form a kind of yogurt cheese.

Cook blackberries over a low heat for 5 minutes, and mashed them.
Cook for 3 more minutes, sift and reserve.
Refrigerate for 1 hour.

Mix the remaining cup of yogurt with cream cheese, blackberries, sugar, yogurt cheese and Glucerna SR dissolved in the water.
Place the mixture in a plastic container.
Freeze for 6 hours.

New Years Blackberry Cheesecake

Ingredients:

330 g cream cheese
220 g sour cream
2 cups cream
1 1/2 cups sugar
3 envelopes unflavored gelatin
2 packets vanilla cookies
1 stick margarine
1 tsp vanilla
Juice of 1 lemon

BlackberryCoulis:
500 g blackberries
1 package strawberry gelatin
1/2 cup sugar

Preparing:

Process cookies, add the melted margarine and press against the bottom of a pyrex to form the shell.
Bake at 150ºC (300ºF) for 5 minutes.
Remove from oven and allow to cool.

Soak unflavored gelatin in 1/2 cup water for 30 seconds in the microwave and allow to cool.

Make whipped cream with cream.
Add sugar, lemon juice, cream cheese, sour cream, vanilla and soaked gelatin.
Pour over the shell and refrigerate for 1 hour.

Blackberry Coulis:
Let boil blackberries with sugar.
Liquefy, sift and put on the cheesecake.
Refrigerate and once its firm shed strawberry gelatin on top.
Refrigerate for 1 more hour.

Chocolate Mousse with Berries

Ingredients:

100 g semisweet chocolate
2 tbsp unsalted butter
2 eggs
1 tbsp maple syrup
1/2 cup mixed dark berries (blackberries, currants, blueberries)
1 tbsp crème de cassis

Preparation:

Break the chocolate into pieces.
Put it into a heatproof bowl with butter and place over a pan of simmering water.
Let melt, and then let cool slightly.

Stir in the egg yolks and the maple syrup.

Whisk the egg whites in a large bowl until stiff.
Fold it into the cooled chocolate mixture.
Divide it and let chill in the refrigerator for 3 hours.

Meanwhile, put the berries into a pan with the crème cassis.
Cook for 10 minutes at low heat.

To serve, put the berries on the top of the mousse.