I read recently that only 4% of mothers want breakfast in bed and preferred instead to go out for brunch. I must be in the 4% as the last thing I want is to be in a frenetically busy restaurant on what should be a day of peaceful pampering. My idea of Mother’s Day is lounging quietly with a nice cup of tea, reading my Kindle and stack of magazines, and noshing on something simple and delightful. I don’t often splurge on sweet things, but Mother’s Day is the no-diet exception. Below are three sweet treats from Bonne Maman (makers of those charming red checker-lidded preserves) to spoil Mom with. Plus, be sure to check out these clever ways to “upcycle” the cute jam jars here!
Mother’s Day Cherry Chocolate Pudding
Get the heart-shaped ramekins here (also available in pink and white)!
6 tbsp cocoa powder
3 tbsp cornstarch
1/4 tsp salt
1 cup heavy cream
2 egg yolks
1/2 cup Bonne Maman Cherry Preserves (remove large cherry pieces, and set aside)
2 cups whole milk
1/3 cup sugar
1 tsp pure vanilla extract
4-6 Chocolate Wafers
Sift the cocoa powder, cornstarch and salt into a medium bowl. Slowly mix in the cream, eliminating any visible lumps; the mixture will be thick. Mix in the egg yolks until combined. Set aside.
Heat the Bonne Maman Cherry Preserves, spoon out the cherries and set aside, reserving liquid.
Heat the milk and sugar in a 2-quart saucepan over medium heat, stirring often until the sugar dissolves. When bubbles form around edge of milk, remove pan from heat.
Whisk about half of the hot milk into the cocoa mixture. When smooth, whisk mixture back into milk remaining in the saucepan.
Bring pudding to a boil over medium-high heat, whisking slowly and scraping bottom of the pot to prevent scorching. When the pudding thickens, and large bubbles roll up to the surface with small fast bubbles on the edges, turn down heat down to medium and whisk vigorously for 2 minutes.
Remove pan from heat, and whisk in vanilla and liquid from cherry preserves.
Place a chocolate wafer cookie (or multiple if using a larger serving dish) in the bottom of each dish and spread cherry preserves on top. Fill to the top with pudding, and chill for an hour or up to three days in refrigerator, covered with plastic wrap.
Decorate with a dollop of whipped cream and reserved cherries before serving.
Decadent and Delicious Strawberry Smoothie
1 cup of plain low fat yogurt
2 Tablespoons of Bonne Maman Strawberries Preserves
1 Tablespoon of honey
1 handful of strawberries
Simply blend the fruit with 1 cup of plain low fat yogurt, 2 Tablespoons of Bonne Maman Strawberry Preserves and 1 Tablespoon of honey and you’ll have a nutritious and refreshingly delicious fruit smoothie.
Try adding whey protein for a hearty twist and energy boost. To make daily smoothies more convenient, try freezing your fruits, which also makes smoothies deliciously frothy.
Cake in a Jar
1 1/2 cups digestive biscuits, crushed or granola
1/3 cup melted butter
4 x empty 370g Bonne Maman jars
3/4 cup strawberries, hulled and quartered
5 tablespoons Bonne Maman Strawberry Conserve
Juice of ½ lemon
Scant 1 cup cream cheese, at room temperature
1 cup thickened cream
2 teaspoons vanilla sugar
4 strawberries, extra for serving
Mix the biscuit crumbs and melted butter together. Spoon the mixture evenly into the 4 Bonne Maman jars and press down firmly.
Mix the strawberries into the Bonne Maman Strawberry Conserve and spoon over the biscuit crumbs.
Add the lemon juice to the cream cheese and beat until soft and creamy.
Whip the cream and vanilla sugar together until just stiff. Add the cream cheese mixture and continue to beat until well combined.
Spread evenly over the top of the strawberry mixture.
Refrigerate for at least two hours.
Decorate with extra strawberries and serve.
Note: This is ideal to pack and carry as a great picnic dessert.
Editorial disclosure: Foodista received no payment for this post. This post contains an Amazon Associates link to the Le Creuset ramekins.
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