I’ve been making some edible sugar flowers this week. Sometimes I make them to decorate the top my cakes and other times, just for fun. Making sugar paste flowers is such a therapy! Like in a yoga class, I just focus my mind in one petal at a time which is totally relaxing. This is an activity I highly recommend to keep mind and hand dexterity in a healthy state.LOL Love, Lil

1/2 cup of plain Greek style yogurt or sour cream 1/2 cup mixed berries 1/2 sliced strawberries 2 teaspoons strawberry or berry syrup 2 tablespoons of your favorite granola Pure vanilla extract Low calorie sweetener as needed Strawberry leaves

Preparation 1 Mix the fruits with the syrup. Stir till all the berries are well coated. Let sit for 5 minutes.

Preparation 2 Mix the yogurt with a few drops of pure vanilla extract and one teaspoon of your favorite low calorie sweetener (or add as much sweetener as you like)

Now let’s put everything together Simply alternate layers of these two preparations in a translucent cup, sprinkling granola after each layer of yogurt. Add more fruit on the top, some more granola, decorate with strawberry leaves and serve.

Feel that there is no trifle without sponge cake? Add a crumbled cookie such as madeleine in between layers, but remember that you are adding at least 100 calories!

Tip: In order to hold the berries in place and make a nice presentation add the sprinkle of granola right after the layer of yogurt.

Thank you!!

There are several recipes of modeling paste that I know, but this is really one of my favorites. Is very easy to make and its texture is very smooth. I use honey paste to make all kind of small accessories such as birds, flowers, hats or dresses. To make larger decorations, as for example, the girl shown in the picture above, I usually mix equal parts of gum paste and honey paste. That way I can prevent little cracks and dull appearance when the gum paste starts setting and drying. Ingredients 3 tablespoons water3 drops clear almond extract (or your favorite flavor as long as it is a “clear” one, otherwise you will add color to the mix)1/2 tablespoon unflavored gelatin1/2 tablespoon glycerin1/2 tablespoon white vegetable shortening1 egg white made up from meringue powder1 tablespoon honeyConfectioners’ sugar as needed to make pliable-non-sticky dough (will take about 2 cups)

Steps1. Place the water in a small pan and sprinkle the gelatin over the water. Let it sit two minutes. Take the pan to the stove and over low heat work the gelatin/water mixture, do not boil. Stir carefully until water and gelatin are well blended.2. Remove from heat, add glycerin, vegetable shortening and honey, stir until completely blended.3. If the mixture is not warm enough to dissolve the shortening, heat the mixture just a little bit more and stir again. Once all the ingredients are dissolved, remove from stove and add the clear almond extract.4. Transfer the mixture to a stand mixer and attach the dough hook 5. At the very low speed, start adding confectioners’ sugar to the mixture along with the egg white, continue adding sugar until dough clings to hook.6. Remove the dough from the stand mixer and knead it with your hands, you can add a bit of starch for kneading until you get a smooth and elastic dough and it is not sticky to the touch.7. Can be used immediately.8. Keep refrigerated, and knead again before using. Thank you!!

Oh! This is my favorite cake filling. I tested it several times and everyone loved it. Is so simple: just combine one cup dulce de leche -the real dulce de leche from Argentina- and half cup of regular cream cheese, (or you may also use a very thick sour cream instead). You can always add some more cream cheese or more dulce de leche according with your preference; have in mind that this caramel is really very sweet. Sometimes I   add the content of any liquor filled candy .

Now, the question is: where in the world can we buy real dulce de leche?  Well, I order it online from Amigo Foods a Miami based store specialized in food from Latin America.

Hope you like it!!