Ingredients
2 c. mixed berries, such as blackberry, raspberry, diced strawberry, or blueberry
3 tbsp. sugar
1 tsp. pure vanilla extract
Kosher salt
1 1/2 qt. vanilla frozen yogurt
1/2 c. plain granola, plus more for sprinkling
Preparation
Step 1In a small saucepan, combine berries, sugar, vanilla, and a pinch of salt. Place over medium heat and bring to a gentle boil while stirring. Continue to boil over medium heat, stirring occasionally and smashing berries against the side of the saucepan to help break them up, until thickened slightly, about 10 minutes more. Step 2Set a fine sieve over a medium heatproof bowl and strain berry mixture through the sieve, pressing mixture against the side of the sieve with a spatula to release all the puree; discard solids remaining in the sieve. (You should have ½ cup puree in the bowl). Cool completely in the refrigerator, about 1 hour.Step 3Once the berry swirl is cooled, remove frozen yogurt from the freezer. If necessary, soften 5 to 15 minutes. Place frozen yogurt in a large bowl and stir with a wooden spoon until just malleable. Fold in the granola just until evenly distributed. Step 4Scrape half of the frozen yogurt mixture into the bottom of an 8 ½-by-4 ½ inch loaf pan. Spread out with a small offset spatula or knife to cover the bottom of the pan; it doesn’t have to be completely smooth. Drizzle half of the berry swirl over the top. Then spoon the remaining frozen yogurt mixture evenly over the top and drizzle with the remaining berry swirl. Run the offset spatula or a knife through the pan in a figure-eight motion; don’t overdo it or you’ll lose the swirl and the ice cream will turn purple. Smooth top, again don’t overdo it. Cover with plastic wrap.Step 5Place the loaf pan in the freezer until frozen solid, about 4 hours. Before serving, sprinkle top with more granola, then scoop and serve.
Jenkins is a self-taught produce whisperer—ask her about her sheet mulching—who started the nonprofit farm in North Charleston, SC. That was seven years ago. Since then, she added a USDA grocery store—thanks, in part, to a local Ford dealership that donated the building where the grocery store operates—so neighbors can access the farm’s high-quality produce, eggs, and value-added products (like ready-to-eat tacos or tuna salad) at prices they can afford. “It’s probably one of the few grocery stores where the store brand is grown within 200 feet of where we sell our crops,” says Jenkins. Recently, she teamed up with Delish editorial director Joanna Saltz and the Carolina Ford Dealers to share the important work she’s doing to provide access quality food and create job opportunities in her local community. Her work—and her delicious berries—inspired the recipe for this Berry Crisp Fro Yo, which Saltz and her daughter make after. Watch the video above to check it out and read on for the berry-fresh recipe below—along with Saltz’s three most important kitchen rules for kids.
- Wash your hands, because clean hands are a chef’s best tool.
- Ask a parent or guardian before you use hot or sharp things.
- Always have fun!
