Molasses Roasted Cherries with Greek Yogurt

molasses roasted cherries

This can be your red and white Canada Day breakfast or dessert.

Summer has arrived in my neck of the woods and we enjoyed a sundrenched long weekend at our cottage in these few days leading up to Canada Day. I hope that you have been able to dive into summer like we have here in Southern New Brunswick.

Quincy moss glenn collage

The weekend continues on this eve of Canada Day and great festivities are planned for tomorrow. I have been looking for our Canada flags to plunk in the garden by the back door but it looks like they have been seconded for yet another game of capture the flag.

It all got me thinking about red and white desserts and what I’d like to eat tomorrow. According to the forecast it’s going to be muggy, so nothing too rich, I think.

molasses roasted cherries 2

I have a fresh bag of cherries and a tub of Greek yogurt and of  course lots of molasses so this will be my Canada Day treat tomorrow:

Molasses roasted cherries with Greek yogurt that has been sweetened with a little molasses.

molasses roasted cherries 3

It’s lovely and patriotic with deep red cherries and thick Greek yogurt. The roasting and the molasses gives a  robust sweetness to the dish and adding molasses to the Greek yogurt gives it a smooth molasses kiss flavour. That’s why this dish works for breakfast or dessert.

Molasses Roasted Cherries with Greek Yogurt

Serves two

  • 1 cup Greek yogurt
  • 3 Tbsp.Grandma Fancy Molasses, divided
  • 1 cup pitted cherries
  1. Stir 2 Tbsp molasses into the yogurt. Mix until combined
  2. Preheat oven to 400 F. Toss cherries with 1 Tbsp of molasses and roast in a baking dish for 20-25  minutes
  3. Divide yogurt between two bowls and spoon over the roasted cherries.

 

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Strawberry Rhubarb Pudding Cake

strawberry rhubarb pudding cake
“Pudding Cake.” Don’t you just love the sound of it?

Where I grew up we’d call this a cobbler but the sound of the words “Pudding Cake” can just about make my mouth water. Warm desserts are irresistible especially now that it’s spring and fresh local fruit is beginning to appear.

strawberry rhubarb pudding cake

The “pudding” is a deliciously tart fruit compote of strawberries and rhubarb topped with a ginger scented sponge cake. Where the “pudding” meets the cake is a delightfully moist mixture of cake and compote, but the cake on top keeps it’s crumb structure so each mouthful offers a great variety of textures.

strawberry rhubarb pudding cake

You could use this recipe through until Thanksgiving, just substituting in-season fruit as you go.

As with my Ginger Cardamom Rhubarb Crisp recipe, I prefer to serve this dessert with a drizzle of fresh cream, but whipped cream or ice cream would be good too.

Strawberry Rhubarb Pudding Cake

Adapted from Epicurious.com

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Grandma Fancy Molasses
  • 1 Tbsp. sugar
  • 2 cups chopped rhubarb
  • 1 cup sliced strawberries
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ cup sugar
  • 1/2 tsp. ginger
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

Butter an 8”x8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the molasses, sugar and add the rhubarb. Bring to a gentle simmer, add the strawberries and cook 3-5 minutes, until it starts to thicken.
  2. Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture and set aside.
  3. Pour remaining fruit into the prepared baking dish.

For the cake part:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt.
  2. In a small bowl whisk together egg, milk, butter and vanilla.
  3. Add wet to dry and mix just until incorporated.
  4. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter. 
  5. Bake 25-30 minutes

Eat hot or warm drizzled with cream.

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strawberry rhubarb pudding cake