Haskap berries are the new health fruit on the block. They are originally from Siberia and find Nova Scotia’s soil and climate very hospitable. Hailed as the new wonder berry, haskaps have three times the anti-oxidant levels of blueberries, double the Vitamin C of an orange and ten times the calcium of an apple. Haskap berries take four years to mature but are definitely worth the wait. The fruit is a cross between a raspberry, a blueberry and a blackberry with an elongated shape and a sharp flavour. It is ideal fresh, but also good for freezing. It can be used for baking, jellies, jams, juice and wine. Gardeners can create a hedge with them or maybe a decorative shrub. They can be used in any recipe requiring blueberries and are ripe before the summer strawberries.

INGREDIENTS

Crust
2 cups graham wafer crumbs
2/3 cup butter, melted
½ cup ground pecan
1/4 cup shredded sweetened coconut
2 tbsp sugar

Filling
750 grams lemon yogurt
2 cups frozen whipped topping
2 cups haskap berries, mashed

INSTRUCTIONS

For the crust, combine all the ingredients and press lightly into the bottom of a 9×13 inch pan. Bake at 350 degrees for 10 minutes and cool. For the filling, combine the yogurt, whipped topping and berries. Spread over the cooled crust and freeze for six hours. Remove from freezer and place in the fridge 15 minutes before serving. Garnish with fresh haskap berries.

Bon Appétit!
Cabrini

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