Serve this tart and sweet treat, with the sophisticated style of a cocktail. It all comes together in Wilton Mini Treat Pops: pound cake glazed in a delicious basil-infused syrup, topped with creamy lemon curd and a juicy raspberry.
In small saucepan, combine 1 tablespoon chopped basil, sugar, water and salt. Cook over medium-low heat until boiling. Remove from heat; cool completely. Strain and discard basil.
Cut half of pound cake into 1/2 in. thick slices. Reserve remaining cake for another use. Brush both sides of each slice with basil syrup. Cut into 3/4 in. squares. Place 1 square in bottom of each Mini Treat Pop Container.
In small bowl, stir together lemon curd with remaining 1 tablespoon chopped basil until well combined. Spoon or pipe about 1-1/2 teaspoons over cakes.
Spoon or pipe about 1 teaspoon whipped topping over lemon curd. Top with fresh raspberry. Brush raspberries with basil syrup. Garnish with additional chopped basil. Refrigerate until ready to serve.
Meyer lemons are slightly sweeter than regular lemons, and have almost an orange-like note, and these soft, cakey doughnuts capture that true essence. The doughnuts are ensconced in a thin glaze with the faint whisper of fresh, herbal basil. It's a refreshing combination, perfect with a cup of tea.
These layered frozen novelties are as fun to make as they are to eat! The outer ring is full of chopped berries and a hint of basil. The inner ring packs sweet, lemony flavor. Greek yogurt is rich and tangy, and lets the other flavors shine through. Whip up a batch and store them in your freezer for a healthy treat.