Icebox Cake with Strawberry Jam and Whole Dried Cranberries

Ingrédients

For strawberry jam with chia seeds

600 g (1 bag) frozen strawberries

juice of 1 lemon

60 g (1/4 cup) sugar or maple syrup

30 g (2 tablespoons) white chia seeds

For the icebox cake

Vanilla yogurt (preferably regular yogurt, not Greek-style)

Strawberry jam with chia seeds

Patience Fruit & Co Organic Whole Dried Cranberries, Sweetened with Apple Juice

Graham crackers or lady fingers *

* Fun fact: the French name for lady fingers is langues de chat: cats’ tongues!

Spring break is the perfect time to get the kids cooking.  Most kids love getting their hands dirty in the kitchen – it’s just as much fun as an art project.

We had the kids in mind when we devised this recipe for an “icebox” cake (did you know that fridges were called iceboxes way back when?). It’s easy to make and  requires no precise measurements. Let the kids decide what proportions of homemade jam, dried cranberries and vanilla yogurt to use. We bet they’ll be grinning from ear to ear when they present the fruit of their labours!

Les étapes

1. Place strawberries, lemon juice and sugar in a pan. Cover and cook over medium heat for 15 to 20 minutes, or until strawberries have thawed. Add white chia seeds and mix well. Set aside (or refrigerate if preparing jam in advance).

2. Place strawberries, lemon juice and sugar in a pan. Cover and cook over medium heat for 15 to 20 minutes, or until strawberries have thawed. Add white chia seeds and mix well. Set aside (or refrigerate if preparing jam in advance).

3. Layer ingredients in a bread pan or a glass dish with tall sides, alternating vanilla yogurt, strawberry jam and whole cranberries. Finish with a layer of yogurt and crumble broken biscuits over the top as a garnish.

4. Layer ingredients in a bread pan or a glass dish with tall sides, alternating vanilla yogurt, strawberry jam and whole cranberries. Finish with a layer of yogurt and crumble broken biscuits over the top as a garnish.

5. Cover and refrigerate at least 1 hour.

6. Cover and refrigerate at least 1 hour.

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