Tea Blog

Breakfast can be so rushed in the morning. Trying to pick out something tasty that will keep you full while in the middle of getting ready for your day. This wonderful delight can be made ahead of time and ready to eat without any effort at all. You can also have it as a wonderful dessert or fulfilling snack.

2 cups water
1 ½ tsp gold needle black tea
3 tbsp corn starch
1 cup sugar

In a small sauce pot heat the water to a simmer, remove from heat then steep the tea in it for 2 minutes, remove the tea. Combine the sugar and cornstarch thoroughly. Combining them will make the glaze less likely to get lumps. Whisk constantly while slowly pouring the sugar mixture into the tea water. Place the mixture back onto a medium high flame. Allow the mixture to reach a boil and remain there for a minute or two. The mixture will thicken and become more translucent and shiny. Make sure to keep whisking the mixture as it comes to a boil to ensure you get a smooth glaze when finished. Let cool.

1 lb strawberries quartered
12 oz blackberries
6 oz raspberries
32 oz Greek yogurt
12 oz granola

Wash all the fruit in a colander then set it over a paper towel to drain. Once drained place the fruit into a mixing bowl and pour ½ of the cooled glaze over the top. Gently mix the glaze with the fruit. Don’t over mix; it will break up the delicate berries. Take ¼ of the remaining glaze and mix it into the yogurt. In a cup, bowl or even a glass jar layer fruit first then yogurt until ¾ the way up your container. Pour in a ¼ cup of the granola and enjoy. If you are making this ahead wait to put your granola topping on because it will get mushy if left to set in the yogurt too long. In addition any variation of fruit will for this dish, so add in your favorite one. Reserve the remaining glaze in the refrigerator and use it in oatmeal, on ice cream or on a tart, consider the possibilities and give it a try.

See more of Janet Sanchez’s articles here.

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