#juicyberries

These sweet and sour BBQ berry skewers are a great way to welcome summer. Adding honey and balsamic glaze to fresh, juicy berries makes them taste even better. It's perfect for a light and cool dessert at summer parties.

Ingredients: 1 cup strawberries, hulled and halved. 1 cup blueberries. 1 cup blackberries. 1 cup raspberries. 1/4 cup honey. 2 tablespoons balsamic vinegar. 1 teaspoon vanilla extract. Wooden skewers, soaked in water.

Instructions: Warm up the grill over medium heat. To make the glaze, mix honey, balsamic vinegar, and vanilla extract in a small bowl with a whisk. Swap out the raspberries, blueberries, blackberries, and strawberries on the wet skewers as you go. Put the skewers on a grill that has already been heated up and brush them all over with the honey balsamic glaze. Grill the berries for 5 to 7 minutes, turning them over every so often and basting them with the glaze, until they get a little charred. Take the skewers off the grill and drizzle any extra glaze over them before serving.

Prep Time: 15 minutes

Cook Time: 7 minutes

These berry sweet empanadas are a delightful twist on traditional tarts. They are filled with a mixture of juicy berries, sweetened with a hint of sugar and a splash of lemon juice, all encased in a flaky pie crust. Perfect for a sweet treat or a special dessert!

Ingredients: 1 package of refrigerated pie crusts. 1 cup mixed berries such as raspberries, blueberries, strawberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon lemon juice. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, gently toss together the mixed berries, granulated sugar, cornstarch, and lemon juice until well combined. Unroll the pie crusts on a lightly floured surface. Use a cookie cutter or a round object to cut out circles from the dough. Place a spoonful of the berry mixture onto one half of each dough circle, leaving a small border around the edge. Fold the dough over the filling to create a half-moon shape, then press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch. Transfer the filled empanadas to a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg wash. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Once baked, remove from the oven and let cool slightly before serving. Optional: Dust with powdered sugar before serving for an extra touch of sweetness.

Prep Time: 15 minutes

Cook Time: 25 minutes

The creamy Greek yogurt and sweet, juicy berries in these FroYo Bites go so well together. For kids, they're a great healthy snack that will fill them up, especially on hot summer days.

Ingredients: 2 cups Greek yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons honey. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, combine Greek yogurt, honey, and vanilla extract. Fold in mixed berries gently until evenly distributed. Spoon the mixture into mini muffin tins lined with parchment paper or silicone molds. Freeze for 2-3 hours until firm. Once frozen, pop out the FroYo bites from the molds and serve immediately, or store them in an airtight container in the freezer for later.

Prep Time: 10 minutes

Cook Time: 0 minutes