MARITIMER BLUE BERRY MES S

Hands-on time: 40 minutes Total time: 13¼ hours Makes: 10 servings

Biscuits: 1 cup all-purpose flour 2 tbsp granulated sugar 2 tsp black poppy seeds 1 tsp baking powder 1 tsp lemon zest 1 tsp lime zest ¼ cup + 2 tbsp milk 2 tbsp unsalted butter, melted 1 tsp lemon juice Blueberry Sauce: 4 cups fresh blueberries ½ cup granulated sugar 2 tbsp cornstarch 1 tbsp lemon juice 2 tsp vanilla Whipped Cream: 2 cups whipping cream (35%) ½ cup sour cream 2 tbsp granulated sugar 2 tsp vanilla Assembly: 8 store-bought meringue nests

(about 4 inches each)

Biscuits: In large bowl, whisk together flour, sugar, poppy seeds, baking powder, lemon zest and lime zest. In separate bowl, stir together milk, butter and lemon juice; stir into flour mixture until soft dough forms. Drop batter by 2 tbsp, 1 inch apart, onto parchment paper–lined rimless baking sheet to make 12 biscuits. Bake in 400°F oven until light golden, about 15 minutes. When cool, break into large pieces; set aside. (Make-ahead: Let biscuits cool completely; store in airtight container for up to 2 days.)

Blueberry Sauce: In large saucepan, stir together blueberries, sugar and cornstarch until coated. Stir in ¼ cup water, lemon juice and vanilla. Cook over mediumhigh heat, stirring gently, until sugar is dissolved and mixture is thick enough to coat back of spoon, about 5 minutes. Remove from heat; let cool completely. Whipped Cream: In bowl, whip cream, sour cream, sugar and vanilla until stiff peaks form. Assembly: Break meringues into large pieces. Add half of the Whipped Cream to bottom of 12-cup (3 L) trifle bowl. Top with half of the Blueberry Sauce; top with half of the meringue pieces. Top with biscuit pieces and the remaining meringue pieces, Whipped Cream and Blueberry Sauce. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature for 30 minutes before serving. PER SERVING: about 390 cal, 5 g pro, 22 g total fat (13 g sat. fat), 47 g carb (2 g dietary fibre, 31 g sugar), 72 mg chol, 69 mg sodium, 143 mg potassium. % RDI: 8% calcium, 6% iron, 22% vit A, 8% vit C, 11% folate.

1 heaping tsp of the dulce de leche mixture to each; fill with remaining custard, leaving ½-inch headspace. (Pour leftover cream mixture into ice cube trays and freeze for iced coffee.) Freeze for 2 hours. Insert pop sticks into centres, gently swirling mixture. Cover and freeze until firm, 6 to 12 hours. PER SERVING: about 195 cal, 4 g pro, 10 g total fat (5 g sat. fat), 22 g carb (0 g dietary fibre, 15 g sugar), 71 mg chol, 126 mg sodium, 165 mg potassium. % RDI: 11% calcium, 4% iron, 7% vit A, 6% folate. If you don’t have ice pop moulds on hand, use small disposable paper cups instead.