Yogurt Saskatoon Berry Dessert

A light dessert on a summer afternoon with a cup of coffee or tea is a perfect way to lift your spirits. If you have a whole bag of Saskatoon berries, you’ve found your star ingredient for a delicious Saskatoon berry dessert.

This dessert is moderately sweet and delicate, with sugar levels that can easily be adjusted depending on the berries you use. I’ve made it with raspberries and strawberries before, but Saskatoon berries seemed to be the most fitting. They are slightly tart and not overly sweet, giving this dessert a unique flavor.

For the base, I used gluten-free oats. For the yogurt layer, I opted for unsweetened coconut yogurt from Silk. Instead of regular sugar, I used xylitol and coconut sugar. By the way, it’s the coconut sugar in the base that gives it a pleasant caramel flavor.

Ingredients for the Base:

• 1.5 cups of oats
• ¼ cup of green buckwheat flour
• ¼ cup of coconut sugar
• ¼ cup of vegan butter or margarine

Mix all the ingredients in a bowl, press the mixture firmly into a baking dish, and bake at 180°C (350°F) for about 10 minutes until it turns a caramel color. Remove from the oven and let it cool.

Ingredients for the Yogurt Layer:

• 2 cups of berries
• 1 cup of water
• 1.5 cups of yogurt
• ¼ cup of sugar (I used xylitol)
• 2 tablespoons of gelatin

Pour water over the berries and bring to a boil. Let it simmer for a few minutes, then remove from heat and cool slightly. Strain the liquid (you’ll need it later). Add the gelatin and a couple of tablespoons of water to the berries, bring to a boil, and remove from heat. In a blender, mix the sugar, yogurt, and gelatin-infused berries. Pour the whipped mixture over the oat base. Place in the refrigerator to set.

To check if the layer has set, gently press the surface of the dessert with your finger. If it feels firm and doesn’t stick to your finger, the layer has set. If the surface is still soft or sticky, give the dessert a bit more time in the fridge.

Ingredients for the Jelly:

• 1 tablespoon of gelatin
• Reserved berry liquid
• ¼ cup of sugar (I used xylitol). You can use less depending on the sweetness of the berries.

Mix in a saucepan and bring to a boil. Cool slightly. Carefully and slowly pour over the set yogurt layer. Return to the fridge to set again. Once all the layers are firm, slice into portions and enjoy with your tea.

Since this Saskatoon berry dessert contains no milk or eggs, it can easily last in the fridge for up to a week without any issues. However, it’s best to keep it in a tightly sealed container to avoid drying out.