Berries Layered with Tetley Infusions White Tea with Blueberry Mousse
2 sachets Tetley Infusions White Tea with Blueberry liquid tea mix
8 oz (250 g) light cream cheese, room temperature
¾ cup (175 ml) 2% vanilla yogurt
½ tsp (2 ml) grated lemon zest
2 cups (500 ml) blueberries
1 cup (250 ml) raspberries
1 cup (250 ml) sliced strawberries
1. In a bowl, beat cream cheese, with an electric mixer, until smooth.
2. Add Tetley Infusions White Tea with Blueberry and continue to mix until blended.
3. Stir in yogurt and lemon zest.
4. Layer mixture into dessert glasses, alternating layers with mousse and fruit.
5. Chill for 2 hours or until set.
Tetley Infusions Classic Tea with Mediterranean Lemon Tea Sandwiches
2 sachets Tetley Infusions Classic Tea with Mediterranean Lemon
liquid tea mix
8 oz (250 g) light cream cheese, room temperature
¼ tsp (1 ml) freshly ground black pepper
12 slices whole wheat sandwich bread
1 oz/30 g finely chopped organic flowers*
1/3 cup (75 ml) finely chopped parsley
1. In a bowl, beat cream cheese, with an electric mixer, until smooth.
2. Add Tetley Infusions Classic Tea with Mediterranean Lemon and pepper.
Continue to beat until blended.
3. Spread 2 tbsp/25 ml of cheese mixture onto one slice of bread.
Top with another slice of bread. Repeat with remaining bread and cheese mixture.
Reserve remaining cheese mixture.
4. Chill sandwiches for 30 minutes.
5. Mix together flowers and parsley.
6. Using a 1-inch/2.5 cm round cookie cutter, cut four rounds from each sandwich.
7. Spread reserved cheese mixture on outside edge of sandwiches.
8. Roll in flower and parsley mixture. Refrigerate. Can be made 4 hours in advance.
Makes 24 tea sandwiches.
* Available at green grocers and Farmer’s Markets. Favourite herb can be substituted. |
