A Quick and Healthy Amuse Bouche—Baked Stuffed Green Olives

An amuse bouche is a single, bite-sized hors d’œuvre.  Amuse-bouches are different from appetizers in that they are not ordered from a menu, but, when served, are done so according to the chef's selection alone.  The term is French, literally translated to "mouth amuser".  These Baked Stuffed Green Olives certainly are mouth amusers! 



My Baby Girl adores olives... any kind of olives.  Whenever I open the door of the refrigerator or kitchen pantry, she always spots a can or a jar of olives and asks for some.  Of course, I’m more than happy to serve her some and enjoy a few with her together.    They are such a healthy and tasty snacks.



These Baked Stuffed Green Olives are super simple to prepare and take this healthy treat to a whole new level!  To continue with the healthy trends, I bake them in the oven instead of frying.  With the panko coating, they are super crunchy and you can’t tell that they are baked and not fried!  Let them slightly cool down before biting into one.  You can feel the burst of the juicy and salty olive along with its wonderful aroma.  Then comes the gooey melted cheese in the center.  I truly enjoy the different texture in each layers of these stuffed olives.  They are the perfect small bites before a meal, or, you can serve them as appetizers on the game days and gatherings.   



I’m submitting this recipe to this month’s Kitchen-PLAY progressive party sponsored by Lindsay Olives.  Come check it out and join in for the fun.  Here’s the link for the contest rules. 








Baked Stuffed Green Olives (Printable Recipe)


1 can (6 ounces) Lindsay Green Ripe Oives, drained
2 ounces Brie
1/4 cup flour
1 egg
1 cup panko breadcrumbs
1 to 2 tablespoons olive oil, for drizzle

Preheat oven to 475 degree F.  Line a baking sheet with foil or silpat, set aside.

In a small shallow dish, slightly whisk the egg. Set aside.  Place the panko breadcrumbs in another shallow dish, set aside.

Stuffing a small piece of cheese into each olive.  Dust the stuffed olives with flour.  Roll them around to make sure they are all covered.  Shake off excess flour and dip them into the whisked egg.  Then, coat them in the panko breadcrumbs.  Place them on the prepared baking sheet 1/2-inch apart.

Drizzle the olive oil on top of the stuffed olives and bake for 12 to 15 minutes, or until golden brown.  Thread them on cocktail skewers or place them on a small plate to serve.  Wait until they are slightly cool down before serving.


I'm sharing this recipe with:

Melt in Your Mouth Monday
Mingle Monday

Palmiers 2 ways—Italian Savory Palmiers & Vanilla Sugar Palmiers

Palmiers are one of my all time favorite cookies.  Some people call them elephant ears, palm leaves, or French Hearts.  Back in Hong Kong, we called them butterfly cookies.  And these butterflies always fly their way straight into my tummy.  No matter what you call them, they are definitely decadent treats.




You can find sweet palmiers at many bakeries or even packaged ones from supermarkets in the cookies isle.  However, if you’ve never tasted a fresh palmier from the oven, I highly recommend you to make some.  Not only they are easy to make, they are WAY better than the packaged ones from the grocery.  The ingredients are super simple as well.  There are only 3 ingredients for the sweet palmiers.  Thanks for the convenience of store bought puff pastry, all you need are vanilla sugar and salt to make this treat.  They are elegant for parties, and simple to make on any afternoon if you want a quick pick me up treat. 

Click here for the post to read about how to make your own vanilla sugar at home.  Otherwise, they are just one click away if you prefer to order them online.




Onto the Italian Savory Palmier.  These are definitely wonderful appetizers and perfect for any parties or gatherings.  You can fill the dough ahead of time and keep it chilled in the refrigerator.  Then, simply cut out individual cookies and bake them right before your party.  They are unique and packed with tons of flavors.  Crispy and buttery puff pastry, filled with the classic Italian flare of pesto, sundried tomatoes and parmesan cheese.  The pine nuts add a crunchy texture and wonderful nutty flavor. Since a package of puff pastry comes with two sheets, you can (and should) definitely try both recipes out.  

Thank you for stopping by today, I hope you’ll enjoy today’s recipes. 







P.S.:  I think these cookies are in perfect shapes for Valentine's Day too!





Italian Savory Palmiers (Printable Recipe)
Makes: 28 cookies

1 sheet frozen puff pastry, defrosted
2 tablespoons pesto
1/4 cup parmesan cheese, grated
2 tablespoons finely chopped sundried tomatoes in oil, drained
2 tablespoons toasted pine nuts
1/4 teaspoon kosher salt

On a lightly flour surface, unfold one sheet of puff pastry. Roll it with a lightly floured rolling pin until it's 9 by 11-inches. Spread the sheet of puff pastry with the pesto, and then sprinkle with the cheese, sundried tomatoes, and the pine nuts. Sprinkle with teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touches each other. Gently fold one side over the other and press lightly. Cover with plastic wrap and chill for at 1 hour.

Meanwhile, preheat the oven to 400 degrees F. Cut the chilled puff pastry in 1/4 inch thick slices; place them cut side up and 2 inches apart on baking sheets lined with parchment paper. Bake for 12 to 14 minutes, or until golden brown. Cool on a wiring rack.
 
 

Vanilla Sugar Palmiers (Printable Recipe)
Makes: 24-26 cookies

1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.

Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book.
Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack.

Note:  You probably will have some sugar left on the board after rolling the puff pastry and that's okay.


This post is linked up with:

I'm Lovin' It

Snow Ball Cookies (a.k.a. Mexican Wedding Cookies)

I call these Snow Ball Cookies because that’s what my little boy likes to call them.  When I was taking pictures for this post, he happily exclaimed, “Wow, snow balls!”  After he tasted one, he kept asking for more snow balls.  Of course, my Baby Girl got her fair shares as well.



By now, you probably have heard the other dozen names that these cookies also referred to. Such as Mexican Wedding Cookies, Italian Wedding cookies, Italian Tea Cakes, Russian Tea Cakes, so on and so forth.  I thought I had many nick names when I was young. I can’t believe my record got beat by some cookies! LOL…Mind you, these are not just any cookies. These are some buttery, melt in my mouth, and highly addictive cookies.  I love the crunch and nutty flavor from the chopped pecans in them.  Another big plus of these cookies? They are super simple to prepare and your kids would probably want to help out in rolling the dough.  And it’s okay to let them taste the dough, it’s eggless.    



I've packaged these Snow Ball Cookies during the holiday to share with my friends and family as they are very popular during the holiday season.  But I’ve already made more batches afterwards because they are simply amazing.  After you've tried them, you would want to make them all year round too, and not just during the Holidays.







Snow Ball Cookies: (Printable Recipe)
Makes about 48 Cookies

1 cup (2 sticks) butter, room temperature
1 cup powdered sugar, divided
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted and finely chopped

In the bowl of the stand mixer fitted with paddle attachment (or with a hand held mixer), beat butter and 1/2 cup powdered sugar on medium speed until light and fluffy. Add vanilla and beat until well incorporated. Turn mixer to low, beat in flour and pecans, mix until just combined. Divide dough in half, form each into a flat disk and wrap with plastic wrap. Chill the dough in refrigerator until cold, about 30 minutes to an hour.

Preheat oven to 325°F. With a small/mini ice cream scoop, scoop dough by one tablespoonful and roll in between palms into balls. Arrange dough balls on baking sheet lined with silpat or parchment paper spacing 1/2 inch apart. Bake until golden brown on bottom and pale golden on top, about 15 to 18 minutes.

Cool cookies on baking sheet for a few minutes. Transfer to a wire rack and cool completely. Place remaining 1/2 cup powdered sugar in a shallow dish; gently roll completely cooled cookies in powdered sugar to coat.





This recipe is shared with:

Sweet Tooth Friday
Friday Favorite
Friday Food
Foodie Friday
Sweets For Saturday
Pink Saturday
Melt in Your Mouth Monday
Mingle Monday

Napoleon Mascarpone Cheesecake with Pomegranate-Rose Meringue Cookies

My family always has a different preference on the flavor of desserts.  My husband is a big fan of chocolate, and dislike strawberry, or any kinds of berries, period.  My kids are big fans on ANY kinds of berries and fruit, especially strawberries.  For me?  I’m the least picky person in the house.  I basically eat anything (I’m such a pig). 



Why am I telling you this? Because that’s how this cake was created. To please everyone with a dessert. I’m so glad each of my family member loves a different kind of food/ flavor. That always give me opportunity to explore and try new things.  



When my husband first saw the cake, his reaction was “wow, this looks delicious!” Despite there’s strawberries in the cake, which was quite obvious from that pink color. When he took the first bite, he exclaimed, “hm….this is so good….” Then he kept quiet because he was too busy eating. You know what, I think he does like strawberries, after all.




My kids both had a big piece of this cake during afternoon tea.  Chocolate, vanilla and strawberries all in one bite, what’s not to like?  The good thing about this cake is the lightness.  It’s super moist, light and fluffy.  The sweetness is just right and you won’t feel guilty eating a huge piece.



I top it off with some Pomegranate-Rose Meringue Cookies.  These cookies are airy and light.  It’s sweet, as all meringue cookies are, with a hint of tanginess from the Pomegranate powder.  The pure rose extract adds a hint of floral tone to the cookies and compliment wonderfully with the Pomegranate flavor.  It’s super crispy so it gives a nice contrast to the cake’s texture.  




If you’re thinking of a cake to make for gatherings or celebrations, this would be an elegant yet easy to prepare type of cake to bring to the party.  Best of all, you can make the Pomegranate-Rose Meringue Cookies a day or two ahead of time and keep them in an air-tight container for freshness.  Just make sure you store some for the cake decoration before you snacked all of them before the party. 








Napoleon Mascarpone Cheesecake (Printable Recipe)
Makes 1 9-inch round cake
Ingredients

5 eggs, separated and at room temperature
a pinch of Kosher salt
3/4 cup caster sugar, divided
1/2 teaspoon cream of tartar
8 ounces Mascarpone cheese, at room temperature
1/4 cup whipping cream
11/2 teaspoons fresh lemon juice
1 ½ teaspoon Vanilla extract
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons cake flour
3 tablespoons unsweetened cocoa powder
3 tablespoons strawberries preserves
powdered sugar, for garnish
Some Pomegranate-Rose Meringue Cookies, for garnish (recipe follow)
boiling water (for water bath while baking)

Preheat oven to 350 degrees.

Grease a 9-inch spring-form cake pan with cooking spray and line with parchment paper on the bottom and sides. Wrap 2 layers of foil paper on the outside of the cake pan to prevent water from going into the cake pan while baking.

Separate egg whites from egg yolks. Make sure there’s no yolks in the whites. In the bowl of a stand mixer with whisk attachment, beat egg whites with a pinch of Kosher and cream of tartar until egg white is soft peak.  Gradually add half of the sugar, beating on high speed until egg white is medium peak. Set aside.
In a separate bowl, beat mascarpone cheese with remaining half of the sugar until smooth and fluffy.  Whisk in whipping cream, egg yolks, vanilla extract and lemon juice until well combined. Turn mixer on low, add flour, and cornstarch until just combined.

Equally divide batter into 3 separate bowls, fold cocoa powder into one, and fold strawberry preserves into another and leave one plain.

Equally divide beaten egg whites into each of the cake batter until just incorporated (Do not over mix).
Pour chocolate batter on the bottom of the prepared spring form pan and spread batter into a smooth and even layer.  Gently pour the vanilla batter on top followed by the strawberry batter.  Carefully smooth the surface.

Place cake pan into a larger roasting pan and place roasting pan in lower third rack of the oven.  Pour enough hot water into the roasting pan to come half way up the side of the cake pan.

Bake 55-60 minutes, or until a toothpick inserted in the middle of the center comes out clean.
Remove cake from roasting pan.  Carefully remove foil from the spring form pan and cool on a wiring rack.  When cake is completely cooled, remove the sides of the pan, dust with powdered sugar and decorate with Pomegranate-Rose Meringue Cookies. 

Pomegranate-Rose Meringue Cookies (Printable Recipe)
Makes 40 cookies


3 large pasteurized egg whites, at room temperature
a pinch of kosher salt
1/4 teaspoon cream of tartar
3/4 cup caster (superfine baker's) sugar
1/4 teaspoon vanilla extract
1/8 teaspoon pure rose extract (it's really strong, so a little goes a long way)
1/4 cup freeze dried pomegranate powder

Preheat the oven 200 degrees F. Line a baking sheet with parchment paper or silpat. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites with salt and cream of tartar until frothy, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time.  Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 7 to 8 minutes.  Then add the vanilla extract, rose extract, and pomegranate powder.  Beat until ingredients are incorporated.

Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets. Starting in the middle and make 1 1/2 circles, about 1 1/2-inch in diameter and 1 1/2-inch apart.

Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight.

If meringue are not totally dry, bake for an additional 15 minutes at 200 degrees F will crisp them up again.


Recipe Linked with:

Sweets for Saturday
Melt in your Mouth Monday
I'm Lovin' It
Pink Saturday

Matcha (Japanese Green Tea) Tiramisu—Happy Anniversary

Last October, my husband and I celebrated our 6th wedding Anniversary at Maison Riz, a French and Japanese-fusion restaurant.  With our busy schedule this year, we went somewhere nearby instead.  Don’t you see a trend here? Yes, we both love Japanese food.    On the Maison Riz's post, if you scrolled all the way down to the dessert plate, you’ll see the little green cake in the middle.  That was an amazing piece of Green Tea Tiramisu.  Yes, this recipe is a replicate of that dessert.  It’s so wonderful that I just have to recreate it again.  Why did I waited for almost a year to make this dessert?  I'll explain to you later on in this post.



Tiramisu in Italian means “pick me up”.  Traditionally, this famous dessert is made of ladyfingers dipped in a mixture of espresso and liquor, layered with a whipped mixture of egg yolks, cream and mascarpone cheese and cocoa powder.  The texture is so soft and fluffy, hence, it’s called “pick me up”.  I’m sure many of you have tried this dessert at a restaurant or even made some at home.  If you’re a Matcha (Japanese Green Tea) lover, you’ve got to try this recipe out.  Even if you’re not a big time fan for Green Tea, this is still an amazing dessert.



So, why did I waited for almost a year to make this Matcha Tiramisu?  Actually, I have wanted to make them for a long while.  Unfortunately, I had a hard time tracking down the ladyfingers in the neighborhood markets.  I tried homemade ladyfingers and my Tiramisu turned out to be a mess!    Luckily, one of my good friends knew I was on the quest to hunt down the ladyfingers and she came to the rescue and got me a huge package!  I’ve made a few batches of the traditional Tiramisu and a couple of batches of these Matcha version and they all turned out amazing!  Thank you for the fingers, my dear friend!



A message for my hubby: The past seven years has been nothing but amazing memories.  After having our first condo, changing of career, having two gorgeous kids, moving to another house, and starting an MBA together (yes, together because I feel like I’m taking the courses with you, Honey), I realized I love you more and more every day.  Thank you, my caring and loving husband for this amazing journey together.  I look forward to celebrate many more anniversaries, to accomplish many more milestones, and to grow old (if we’re not already old) with you together. 








Matcha Tiramisu Printable Recipe
Makes 9 by 5-inch
2 large egg yolks, room temperature
1/8 teaspoon salt
1/4 cup granulated sugar
1/2 cup milk
1/4 cup Matcha powder, divided
1 teaspoon vanilla extract
1 cup heavy cream, chilled
1/4 cup powdered sugar
8 oz. mascarpone cheese, room temperature
12 to 14 Savaiordi ladyfingers


In a medium pot, fill with 2 inches of water, set a mixing bowl over the pot of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer and reduce the heat to low.
Add egg yolks, salt and sugar to the mixing bowl and whisk until the mixture thicken and lighten. When lifting the whisk, the mixture should fall back on itself looks like thick ribbons. Place the bowl over an ice bath to cool.

In a small pot, bring the milk to a simmer, remove from heat and whisk in 2 tablespoons of Matcha Powder and vanilla extract until melted and no lumps. Transfer to a shallow dish and let it cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar until medium peak forms. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat mascarpone cheese until smooth. Gently fold the egg mixture into the mascarpone until incorporated. Then fold the cream mixture into the mascarpone mixture until well combined.

To assemble, line a 9 by 5-inch loaf pan with plastic wraps, allowing the excess to hang over the ends and sides. Quickly dip both sides of the ladyfingers in the Matcha mixture (just long enough to moisten the cookies without making them soggy) and place them on the bottom of the pan. Spoon 1/2 of the mascarpone mixture on top of the cookies, smooth the surface and sprinkle the top with Matcha powder. Dip the remaining cookies and place on top of the cream. Spoon the remaining mascarpone mixture over the cookies. Smooth the top and fold the plastic wrap to cover the cream. Refrigerate for at least six hours, preferably overnight. Your patient will be rewarded. Before serving, dust with more Matcha powder and leave at room temperature for 15 minutes.


This Recipe is Shared with:

Sweet Treat Thursday
Foodie Friday
Full Plate Thursday
Sweets for Saturday
Anything Goes
MomTrend's Friday Food

Lavender Biscotti with Pistachio and Cranberries

Recently, there were many “first” in my life and in my kitchen.  I had my very first time going back to school as a Mom, and it felt amazing because my little boy smiled, not cried; my first time baking Brioche and adored the perfect imperfection; my first time making Mooncakes for Mid-Autumn Festival and they turned out beautiful... surprisingly; and now, first time baking with lavender and I felt in love with the scent and aroma of these little flowers.



I guess these are the reasons why I love trying new things so much. Weather it’s cooking with a new ingredient, tasting a new cuisine from an exotic country, or engaging in a new adventure or activity, the end result could be amazing and full of surprises.  Just like how these Lavender Biscotti with Pistachio and Cranberries turned out.  I didn’t expect them to be so amazing until the very first bite.  The aroma just filled all my senses and I found myself going back for more, helplessly.



These little flower buds added a wonderful floral and slightly sweet flavor to the biscotti.  The biscotti got the perfect crunch and crumbling texture and are perfect for dunking.  I love the nutty flavor from the pistachio and the slightly sweet and tang flavors from the dried cranberries.  I paired the biscotti with a cup of lavender and chamomile tea.  This afternoon tea just left me feeling relax and let me slow down a bit to enjoy my quiet afternoon a little longer.  It’s always nice to be able to slow down in our life every once in a while to unwind.



If you’re looking for a new and exotic recipe to try, search no more.  I’m sure you’ll love this recipe. With the holiday season approaching, I think theses biscotti would be a lovely addition to your holiday cookies to share with friends and family or as gift-giving. I would certainly add this to my list. 





These Lavender Biscotti filled with Pistachio and Cranberries are certainly festive for the holiday seasons! I'm submitting this to the Holiday Recipe Swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.




Lavender Biscotti with Pistachio and Cranberries:
Makes 24
Printable Recipe


2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 tablespoon dried lavender (I got mine from Asian Supermarket, also available online here)
Zest of 1/2 a lemon, grated
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
3/4 cup dried cranberries

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.

In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, lavender, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time.  Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and cranberries with a rubber spatula.

Slightly flour both hands, transfer the dough onto the prepared baking sheet.  Form the dough into a log.  Approximately 14-inch in length and 3-inch in width. Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.

Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 1/2-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.


This recipe is shared with:

On the Menu Monday
Made By You Monday
These Chicks Cooked
Homemaker Monday
Tuesday Talent Show
Success U Wednesday
Full Plate Thursday
Friday Favorite
I'm Lovin' It
Anything Goes
Foodie Friday

Happy Fourth of July--Prosecco Gelatin with Berries and Mint

Gardening is really NOT my specialty, I knew it all along.  Even cactus died on me, that was years ago and I refused to plant those any more ever since.  It’s just hurt my self-esteem sad to see the strongest plant died under my care.  However, I use quite a bit of herbs in my cooking. It is way more economical and convenience to grow my own. 



As I shared with you a while ago, I planted some herbs this spring. Mint was one of the later addition to the herb family. To my surprise, it is growing out of control! It is almost bursting out of the pot I planted it in, and it is taking up too much soil space from the other herbs in the same pot.  I transferred it once to a separate pot and it’s still growing like this. Okay, that’s a little exaggerating, but you can imagine.

Flowers started blooming on it lately(I assume it’s not a good thing) and I know I have to use some up quickly.  I have no problem with that at all as it’s so refreshing in drinks and desserts.  Especially in these Prosecco Gelatin with Berries and Mint!



The Prosecco Gelatin with Berries and Mint screams summer right in my face!  The mint simple syrup is sweet, with the cool mint and chilled gelatin, it’s the best way to cool down in this hot weather.  The berries add a little tang to this sweet treat.  You can totally taste the prosecco in the gelatin and it’s the best way to enjoy prosecco, besides drinking it straight.





What's better than a Red, White, and Blue dessert to celebrate 4th of July?  Probably the extra green mint in it.  hahaha....Happy July 4th for those who celebrate.  This Prosecco Gelatin with Berries and Mint is the perfect treat to cool down after the BBQ.  Also, you can make this the day before the party so you can have more time spend with your friends and family.

For the kiddo’s version, substitute the prosecco (and simple syrup)with the same amount of fruit juice, such as apple juice or white grape juice.  As the fruit juice is sweet enough and you don’t need to add any sugar in the kid’s recipe. 





Prosecco Gelatin with Berries and Mint:
Makes: 4 Servings

For the Gelatin:
2 package of unflavored gelatin powder, dissolved in 2 tablespoons of cold water
1/4 cup blueberries
4 strawberries, diced
2 tablespoons fresh mint, finely chopped
2 cups chilled prosecco
Mint Simple Syrup:
1/2 cup sugar
1/2 cup water
a handful of fresh mint leaves

To make the mint simple syrup:
In a small pot, bring water and water to a boil. When sugar is completely dissolved, remove from heat and add mint leaves. Let steep for 10 to 15 minutes. Remove mint leaves from syrup.

To make the gelatin:
Add gelatin mixture into mint syrup and heat until gelatin dissolved and syrup return to a simmer. Remove from heat. Add prosecco, berries and chopped mint.
Evenly divided the mixture into 4 (8 ounces) cups and chill for at least 2 hours or until set; enjoy.

 

This recipe is linked to:

Theme Baker Sunday
Full Plate Thursday
Foodie Friday
Fun with Food Friday