Berries
Berries by themselves can make a great dessert. Add them to other ingredients for a berry dessert, and you have something memorable.
Check out these six berry desserts to help you through the weekend, including Blueberry Lattice Pie and Fresh Fruit Yogurt Pops. Enjoy!
MASCARPONE BERRY BOWL
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 2 to 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mascarpone-berry-bowl-12343050.
Ingredients
1 cup mixed berries, such as blueberries, blackberries and raspberries
1 lemon, zested and juiced
5 tablespoons honey
One 8-ounce container mascarpone
2 tablespoons heavy cream
Splash of vanilla extract
Fresh mint leaves, for serving
Biscotti, for serving
Directions
Mix the berries, lemon zest and juice and 2 tablespoons of the honey in a bowl; set aside.
In a separate bowl, add the mascarpone, heavy cream, vanilla and remaining 3 tablespoons honey. Using a hand mixer, whip together until light and fluffy.
Divide the sweetened mascarpone among 4 serving bowls. Use the bottom of a spoon to create a well in the middle of each mascarpone mound. Spoon the berry mixture into each well. Garnish with a sprig of mint on top of the berries and a biscotti on the side.
PATRIOTIC CHEESECAKE PARFAITS
This is from Marge Perry on the Food Network. The recipe begins, "Take all the great, rich flavor of cheesecake, layer it with summer's best berries then add a little crunch and a touch of chocolate, and you have what may just be the perfect summer dessert. Best of all, a great big, celebratory serving of this parfait clocks in at less than 400 calories. (This recipe can also be made to serve six instead of four. Just use smaller glasses and divvy the recipe up into six parfaits with less than 250 calories each. We pinky-swear it won't feel skimpy!)"
Active Time: 20 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/patriotic-cheesecake-parfaits-3689822.
Ingredients
8 ounces Neufchatel (light) cream cheese, at room temperature
One 5.3-ounce container vanilla nonfat Greek yogurt
1/4 cup light sour cream
1/2 cup confectioners' sugar
6 chocolate wafer cookies, crumbled
1/2 cup crisp rice cereal
1/4 cups Grape-Nuts brand cereal
1-1/2 cups sliced strawberries
1 cup blueberries
Directions
Beat the Neufchatel, yogurt and sour cream with an electric hand mixer until smooth. Stir in the confectioners' sugar and beat again until smooth.
Combine the crumbled cookies and cereals together in a small bowl.
Build the parfaits: Place a small spoonful of the cheesecake mixture in the bottom of each of 4 parfait glasses or wine goblets. Add a layer of fruit, followed by a second layer of the cheesecake mixture; top with a layer of the crumbs. Repeat. Arrange a final layer of berries on top, place a decorative dollop of the last of the cheesecake mixture and sprinkle with the crumbs.
FRESH STRAWBERRY PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, “This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.”
Yield: 8 to 10 servings; Time: 45 minutes, plus chilling
https://cooking.nytimes.com/recipes/1019379-fresh-strawberry-pie
Ingredients
For the Crust
10-2/3 ounces shortbread cookies (2 5.3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
For the Filling
2-1/2 pounds strawberries (about 8 to 10 cups), hulled
1/3 cup granulated sugar
3 tablespoons strawberry preserves
1/4 cup cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice
For the Topping
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
Preparation
Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
BLUEBERRY LATTICE PIE
This is from Molly O’Neill, also in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”
Yield: 8 servings; Time: 2 hours 30 minutes
This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.
Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!
Ingredients
The Crust:
2-1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
The Filling:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned
Preparation
To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
Enjoy!
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8-1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
Check out these six berry desserts to help you through the weekend, including Blueberry Lattice Pie and Fresh Fruit Yogurt Pops. Enjoy!
MASCARPONE BERRY BOWL
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 2 to 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mascarpone-berry-bowl-12343050.
Ingredients
1 cup mixed berries, such as blueberries, blackberries and raspberries
1 lemon, zested and juiced
5 tablespoons honey
One 8-ounce container mascarpone
2 tablespoons heavy cream
Splash of vanilla extract
Fresh mint leaves, for serving
Biscotti, for serving
Directions
Mix the berries, lemon zest and juice and 2 tablespoons of the honey in a bowl; set aside.
In a separate bowl, add the mascarpone, heavy cream, vanilla and remaining 3 tablespoons honey. Using a hand mixer, whip together until light and fluffy.
Divide the sweetened mascarpone among 4 serving bowls. Use the bottom of a spoon to create a well in the middle of each mascarpone mound. Spoon the berry mixture into each well. Garnish with a sprig of mint on top of the berries and a biscotti on the side.
PATRIOTIC CHEESECAKE PARFAITS
This is from Marge Perry on the Food Network. The recipe begins, "Take all the great, rich flavor of cheesecake, layer it with summer's best berries then add a little crunch and a touch of chocolate, and you have what may just be the perfect summer dessert. Best of all, a great big, celebratory serving of this parfait clocks in at less than 400 calories. (This recipe can also be made to serve six instead of four. Just use smaller glasses and divvy the recipe up into six parfaits with less than 250 calories each. We pinky-swear it won't feel skimpy!)"
Active Time: 20 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/patriotic-cheesecake-parfaits-3689822.
Ingredients
8 ounces Neufchatel (light) cream cheese, at room temperature
One 5.3-ounce container vanilla nonfat Greek yogurt
1/4 cup light sour cream
1/2 cup confectioners' sugar
6 chocolate wafer cookies, crumbled
1/2 cup crisp rice cereal
1/4 cups Grape-Nuts brand cereal
1-1/2 cups sliced strawberries
1 cup blueberries
Directions
Beat the Neufchatel, yogurt and sour cream with an electric hand mixer until smooth. Stir in the confectioners' sugar and beat again until smooth.
Combine the crumbled cookies and cereals together in a small bowl.
Build the parfaits: Place a small spoonful of the cheesecake mixture in the bottom of each of 4 parfait glasses or wine goblets. Add a layer of fruit, followed by a second layer of the cheesecake mixture; top with a layer of the crumbs. Repeat. Arrange a final layer of berries on top, place a decorative dollop of the last of the cheesecake mixture and sprinkle with the crumbs.
FRESH STRAWBERRY PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, “This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.”
Yield: 8 to 10 servings; Time: 45 minutes, plus chilling
https://cooking.nytimes.com/recipes/1019379-fresh-strawberry-pie
Ingredients
For the Crust
10-2/3 ounces shortbread cookies (2 5.3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
For the Filling
2-1/2 pounds strawberries (about 8 to 10 cups), hulled
1/3 cup granulated sugar
3 tablespoons strawberry preserves
1/4 cup cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice
For the Topping
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
Preparation
Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
BLUEBERRY LATTICE PIE
This is from Molly O’Neill, also in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”
Yield: 8 servings; Time: 2 hours 30 minutes
This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.
Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!
Ingredients
The Crust:
2-1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
The Filling:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned
Preparation
To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
Enjoy!
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8-1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
Comments
Post a Comment