Fresh herbs make everything better—yep, even your favorite treats! These sweet and savory desserts, made with zero dairy, embody the essence of summer.

Savory Desserts: 3 Recipes That Give Herbs the Sweet Treatment | alive

Give herbs the sweet treatment

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Sweet + Savory Desserts

This cloudlike mousse comes together in under an hour and gives ice cream a run for its money.

Serves 4.

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In bowl of stand mixer fitted with whisk attachment or in large bowl by hand with whisk, beat cream or coconut milk until soft peaks form. Add yogurt, lemon zest, honey, and vanilla. Beat again until medium peaks form (donu2019t overwhip or cream will curdle). Spoon mousse into 4 glass jars or bowls, cover, and chill for at least 30 minutes, up to 1 day.

In small saucepan over high heat, combine berries, thyme, and lavender (if using). When berries begin to sizzle and release some juice, reduce heat to medium-low, cover, and cook until berries are very soft. Stir in lemon juice and transfer to food processor or blender; pureu0301e until smooth. Chill until ready to serve.

Dollop jam on top of chilled mousse, sprinkle with fresh pepper, additional lemon zest, and additional lavender buds, if using. Serve.

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Dessert

Vegetarian

Gluten Free

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Lemon Yogurt Mousse with Homemade Jam

Tarragon has a gentle licorice-like taste, marrying well with succulent summer berries in this healthy berry slump.

Serves 5.

In medium bowl, mix oats, flour, coconut oil, maple syrup, psyllium or chia seeds, anise, and salt until combined. Set aside.

In large bowl, gently mix berries, orange juice, tarragon, and starch. Pour berry mixture into 8 x 8 x 2 in (20 x 20 x 5 cm) glass or ceramic baking dish. Dot crumble topping evenly over berries. Bake for 35 to 45 minutes, until berries are bubbling and topping is lightly browned. Serve warm or at room temperature.

Tarragon Berry Slump with Anise Oat Crumble

From classic pairings to unexpected partnerships, these desserts made with herbs are the perfect pick for end-of-summer sweets.

5 Delectable Desserts Made With Herbs

Cook with sweet summertime superstars

Fresh Herb Desserts

Berries are one of the easiest wild foods to locate during the summer months—a very good thing, as you’ll want to make these fudgy blondies more than once.

Serves 8.

Preheat oven to 350 F (180 C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper.

In large bowl, mix together all ingredients except berries until smooth and fully combined. Gently mix in berries, pour into prepared pan, and smooth top.

Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out mostly clean. Cool to room temperature and slice into bars or squares. Refrigerate leftovers airtight for up to 4 days.

Snack

Wild Berry Cardamom Blondies

Consider this cooling basil- and lime-infused panna cotta after a spicy Thai curry.

In medium saucepan over medium heat, whisk coconut milk, sugar, agar, and lime zest until bubbles appear on surface. Reduce heat to low and continue to whisk for 4 to 5 minutes, until agar is dissolved. Set aside to cool for 5 minutes.

Add basil, lime juice, coconut oil, salt, and coconut milk mixture to blender, and blend until combined. Pour into 4 small mugs or small ramekins and chill for at least 5 hours, or until set. Loosen edges and invert panna cotta onto plate, or keep in the mug or ramekin. Garnish with additional basil, dollops of coconut cream and lime slices. Sprinkle with a little toasted and shaved coconut and serve chilled.

Coconut, Basil, and Lime Panna Cotta

Chocolate mint has a built-in chocolate flavour, making it fantastic for this healthy chocolaty mint fudge.

Serves 10.

Line an 8 x 4 in (1.5 L) loaf pan with parchment or waxed paper.

Add all ingredients except cocoa to food processor and pureu0301e until smooth and creamy. Add cocoa and blend again until combined.

Transfer fudge to prepared loaf pan and spread evenly. Freeze for at least 2 hours, or until firm. Remove fudge from loaf pan and cut into 10 squares (leave at room temperature for 30 minutes if itu2019s too hard to slice). Store in airtight container in the refrigerator for up to 5 days or freeze for up to 1 month (thaw at room temperature for 30 minutes or 2 hours in the refrigerator).  Sprinkle with chopped pistachios before serving.