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www.dk.com Serving tip Finally, place the reserved fruit from Step 1 on top of the rippled mixture in the serving glasses. 1 Wash the fruit and put a handful aside. (They will be used to decorate the finished dessert.) Remove stems from the strawberries and cut in quarters. 2 Place the orange juice, sugar, and half of the fruit into a food processor. Put lid on securely and blend until they are a smooth purée. 3 Strain the blended fruit over a mixing bowl to separate the seeds and fruit pulp. Use a wooden spoon to press the liquid through. 4 Carefully stir the rest of the fruit into the fruit purée with a metal spoon (excluding the fruits set aside in Step 1). 5 Lightly whip the cream in a large bowl. When it is ready, it will stand up in soft peaks. (You can use an electric mixer if you have one.) 6 Fold the yogurt, honey, and half of the fruit mixture into the cream. Layer the marbled cream mixture with the rest of the fruit mixture in serving glasses. 500 mL (2 cups) ripe strawberries 250 mL (1 cup) ripe raspberries 250 mL (1 cup) ripe blueberries 60 mL (4 Tbsp) fresh orange juice 30 mL (2 Tbsp) icing sugar (sifted) 30 mL (2 Tbsp) honey 250 mL (1 cup) plain yogurt 250 mL (1 cup) whipping cream Ingredients for 4 servings Tip Use a masher to crush the fruit in Step 2, if you don't have a food processor. Careful! These steps should be done with an adult. Cool Fruit Ripple Discover this recipe and over 50 more in Children's Cookbook - Canadian Edition PRESENTS Advertorial

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