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Layered macerated berries, sponge cake, vanilla custard and mascarpone cream; chill before serving.
A festive mix of strawberries, berries, pineapple, banana and marshmallows tossed in honey-lime dressing.
Creamy white-chocolate truffles in red, white, and blue layers, with vanilla and vibrant freeze-dried berries.
Tropical pineapple and coconut layer cake with cream cheese frosting, toasted coconut and fresh berries.
Soft, buttery sugar cookie bars with red, white, and blue frosting and sprinkles—ideal for Independence Day gatherings.
Tender focaccia muffins infused with roasted garlic and fresh rosemary, golden and perfect with soups or for snacking.
Crispy salmon cubes in a creamy, spicy Bang Bang sauce—serve as an appetizer, snack, or over rice.
Pillowy gnocchi in a sun-dried tomato and Parmesan cream with garlic and basil, ready in 30 minutes.
Moist zucchini cake with grated zucchini and optional nuts, topped with a buttery brown sugar icing.
Tender lemon-ginger muffins with a sweet-tangy glaze—bright, quick, and ideal for breakfast or tea.
Silky banana custard with vanilla and buttery graham swirls, churned in the Ninja Creami for immediate scooping.
Vibrant tropical mix of chicken, pineapple, celery and macadamia in a creamy lime-honey dressing.
