My journey continues, the gluten-free journey, specifically eating wheat-free. It’s been at least two weeks now that I’ve abstained from wheat. My joints are thanking me and at least there are plenty of options I can eat like this dessert!
I knew the recipe had to include sour cherries I picked last summer along with protein-rich Greek yogurt. As well, I’m grateful that a locally-owned store gave me non-GMO Canadian popcorn, cranberry preserves, and dark chocolate toffee to experiment with too. You may recall I need to be mindful about when and how much chocolate I consume but the modest amount included in these bundles balances wonderfully with the yogurt, popcorn, and all the other ingredients. I didn’t feel jittery after eating.
Consider featuring this magical dessert as the main post-meal treat or as part of your holiday buffet. Folks may wonder how on earth these dreamy decadent bundles can be gluten-free too!
Ruby-Blush Yogurt Bundles with Chocolate Popcorn Crust
- 4 cups popped popcorn ground
- 6 Tbsp butter unsalted, softened
- 1/4 cup dark brown sugar
- 1 Tbsp salted caramel sugar or more dark brown sugar
- 1 Tbsp cocao powder
Filling and Topping
- 1/3 cup Greek yogurt 16 to 18g protein
- 2 Tbsp cranberry jalapeno preserve or any red preserve with some kick
- 2 Tbsp Sour Cherry Raspberry Chia Jam see recipe below or use any red jam
- 1 Tbsp cranberry jalapeno preserve this will be the extra topping combined with the below
- 1 Tbsp Sour Cherry Raspberry Chia Jam combine with the above for the extra topping
- 2 squares salted dark chocolate toffee or any toffee, chopped or crushed to equal around 1/4 cup, to taste preference
Sour Cherry Raspberry Chia Jam
- 2 cups sour cherries fresh or thawed from frozen
- 1 cup raspberries fresh or thawed from frozen
- 2 Tbsp raw honey liquid
- 1/2 Tbsp dark balsamic vinegar
- 2 Tbsp chia seeds
Sour Cherry Raspberry Chia Jam
Before beginning, please note: if using the Sour Cherry Raspberry Chia Jam for the dessert make ahead. It needs to be cool.
Add all ingredients except for the chia seeds to a pot. Bring to a simmer over medium-high heat, stirring frequently. Reduce the heat to medium-low and simmer for about 5 minutes. Mash with a fork leaving some whole for texture.
Stir in the chia seeds and cook for about 10 to 15 minutes until thickened.
Keep covered in the fridge until ready to use, for up to two weeks.
Preheat oven to 350F. Line an 8-inch pan with parchment
paper. Set aside.
Add 1 cup of popped popcorn into a food processor. Grind and continue to add 1 cup at a time until very small bits. Set aside.
In a bowl, cream butter and the sugars until well blended. Stir to combine the ground popped popcorn.
Firmly press mixture into the 8-inch pan and place in the oven. Bake for 8 to 10 minutes. Remove from oven. Cool thoroughly.
Remove parchment paper and on cutting board, gently cut the popcorn crust into squares into about 16 pieces. You want to be very careful when cutting since the crust is somewhat delicate. Don’t worry if the sizes are perfect. Think as if these are like cracker bottoms for the yogurt mixture. All pieces will be eaten!
Mix together the yogurt and jams to make the fruit yogurt. Set aside. In a separate bowl mix the two jams together. Set aside. Refrigerate until assembling.
To assemble, add a dollop of fruit yogurt mixture to each crust square. Top with additional jam mixture. Sprinkle with crushed chocolate toffee. Place on serving plate and store in refrigerator or cool area until ready to serve.