INGREDIENTS Non-stick vegetable oil spray 1½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1½ cups ricotta ½ teaspoon vanilla extract ½ cup (1 stick) unsalted butter, melted 1 cup YV fresh raspberries RECIPE PREPARATION Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with non-stick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a

Ingredients 300 g (10½ oz) YV Fresh berries 140 g (5 oz/⅔ cup) sugar 3 teaspoons powdered gelatine 150 ml (5 fl oz) whipping cream 4 egg whites Method 1. Put the berries and sugar in a saucepan. Stir over low heat for 5 minutes, or until the sugar has dissolved. Push the berries through a sieve into a bowl and allow to cool. Discard the seeds and pulp. 2. Put 80 ml (2½ fl oz/⅓ cup) hot water in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface an

Ingredients ½ cup YV Fresh blueberries 5-6 sprigs of fresh thyme 1 tbsp. granulated sugar 1 tbsp. balsamic vinegar 2 tsp. lemon juice ½ tsp. salt divided 4 (4-5 oz.) salmon filets ¼ tsp. ground black pepper Instructions In a small sauce pot, add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and ¼ teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices. The sauce will reduce and thicken. In

Ingredients For The Crepes: 1 cup flour 1/2 cup milk 1/2 cup water 3 eggs 2 TBS melted butter 1/2 tsp salt 2 TBS sugar 1 tsp vanilla For the Cream Filling: 1 cup heavy whipping cream 8 oz cream cheese 1 cup sugar 1 tsp vanilla extract For the Berry Sauce: 2 cups blueberries 1/2 cup sugar 1 TBS cornstarch Instructions Add all the ingredients for your crepes to a blender. Cover. Blend on low speed until everything is mixed together well. Place batter in an airtight container an