Berry Good Desserts
Most berries are yummy. Add the word dessert to that, as in berry desserts, and they can be even better. Check out today's recipes, including Creamy No Churn Raspberry Crumble Ice Cream and Secret-Ingredient Lemon-Blueberry Pound Cake. Enjoy!
TRIPLE BERRY PANKO CRUMBLE
This is from Kikkoman.
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/triple-berry-panko-crumble/.
Ingredients
For Berry Mixture
1/2 teaspoon vegetable oil
4 cups fresh or frozen berries (blueberries, raspberries, strawberries)
2 tablespoons flour
2 tablespoons cane sugar or white sugar
For Panko Crumble Topping
1 cup Kikkoman® Panko Bread Crumbs
2 tablespoons all-purpose flour
1/4 cup light brown sugar
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt
For Serving
4 scoops vanilla ice cream for serving (optional)
Directions
Preheat oven to 350ºF and lightly grease a 9-inch pie pan with 1/2 teaspoon of vegetable oil. Combine ingredients for panko crumble topping in a medium mixing bowl and stir to combine. Set aside.
Combine berries, flour and sugar in a separate medium mixing bowl and stir to coat berries.
Pour berries into the prepared pan and sprinkle panko crumble evenly on top. Bake for 40-45 minutes, until berries are bubbling, and panko is golden brown.
Cool berry crumble at room temperature for 10 minutes. Serve with vanilla ice cream on top.
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
CRANBERRY CURD TART
This is from David Tanis at The New York Times cooking enewsletter. For this recipe, David wrote, "If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website."
Total Time: 1-1/2 hours; Yield: 8 to 10 servings
This was featured in "Gluten-Free (if Not Guilt-Free) Thanksgiving Desserts," and can be viewed online at https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Hazelnut Crust
1-1/4 cups raw hazelnuts
1 cup rice flour
1/4 teaspoon salt
1/2 cup sugar
6 tablespoons softened butter, more as necessary
For the Cranberry Curd
12 ounces cranberries
1 cup sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces softened butter (1 stick)
2 eggs plus 2 egg yolks
Preparation
Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2-1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
BLUEBERRY COBBLER
This is from Betty Crocker, and begins, "Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy."
Prep Time: 15 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Ingredients
6 tablespoons butter, melted
1-1/4 cups Bisquick™ Original Pancake & Baking Mix
1/2 cup sugar
2/3 cup milk
3 cups fresh blueberries
Directions
Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
SECRET-INGREDIENT LEMON-BLUEBERRY POUND CAKE
This is from Pillsbury, and begins, "We bet you’d never guess the secret ingredient in this lemon-blueberry pound cake! This genius twist on the classic dessert only takes 15 minutes to prep, and it’s all thanks to sugar cookie dough (yes, sugar cookie dough!). With just a few additional ingredients—sour cream, egg, lemon zest and fresh blueberries, to be precise—this one-bowl cake is ready for the oven. And don’t forget the sweet-tart lemon glaze—it takes this delicious treat to the next level."
Prep Time: 15 minutes; Total Time: 1 hour 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup sour cream
1 egg
1 tablespoon grated lemon zest
2/3 cup fresh or frozen (do not thaw) blueberries
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Directions
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray; lightly flour.
In large bowl, break up cookie dough. Add sour cream, egg and lemon zest. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in blueberries. Spoon mixture evenly into pan.
Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan; place on cooling rack.
In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Spoon glaze over hot cake. Cool 45 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If you are using frozen blueberries instead of fresh, add about 10 minutes to your bake time.
TRIPLE BERRY PANKO CRUMBLE
This is from Kikkoman.
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/triple-berry-panko-crumble/.
Ingredients
For Berry Mixture
1/2 teaspoon vegetable oil
4 cups fresh or frozen berries (blueberries, raspberries, strawberries)
2 tablespoons flour
2 tablespoons cane sugar or white sugar
For Panko Crumble Topping
1 cup Kikkoman® Panko Bread Crumbs
2 tablespoons all-purpose flour
1/4 cup light brown sugar
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt
For Serving
4 scoops vanilla ice cream for serving (optional)
Directions
Preheat oven to 350ºF and lightly grease a 9-inch pie pan with 1/2 teaspoon of vegetable oil. Combine ingredients for panko crumble topping in a medium mixing bowl and stir to combine. Set aside.
Combine berries, flour and sugar in a separate medium mixing bowl and stir to coat berries.
Pour berries into the prepared pan and sprinkle panko crumble evenly on top. Bake for 40-45 minutes, until berries are bubbling, and panko is golden brown.
Cool berry crumble at room temperature for 10 minutes. Serve with vanilla ice cream on top.
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
CRANBERRY CURD TART
This is from David Tanis at The New York Times cooking enewsletter. For this recipe, David wrote, "If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website."
Total Time: 1-1/2 hours; Yield: 8 to 10 servings
This was featured in "Gluten-Free (if Not Guilt-Free) Thanksgiving Desserts," and can be viewed online at https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Hazelnut Crust
1-1/4 cups raw hazelnuts
1 cup rice flour
1/4 teaspoon salt
1/2 cup sugar
6 tablespoons softened butter, more as necessary
For the Cranberry Curd
12 ounces cranberries
1 cup sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces softened butter (1 stick)
2 eggs plus 2 egg yolks
Preparation
Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2-1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
BLUEBERRY COBBLER
This is from Betty Crocker, and begins, "Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy."
Prep Time: 15 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Ingredients
6 tablespoons butter, melted
1-1/4 cups Bisquick™ Original Pancake & Baking Mix
1/2 cup sugar
2/3 cup milk
3 cups fresh blueberries
Directions
Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
SECRET-INGREDIENT LEMON-BLUEBERRY POUND CAKE
This is from Pillsbury, and begins, "We bet you’d never guess the secret ingredient in this lemon-blueberry pound cake! This genius twist on the classic dessert only takes 15 minutes to prep, and it’s all thanks to sugar cookie dough (yes, sugar cookie dough!). With just a few additional ingredients—sour cream, egg, lemon zest and fresh blueberries, to be precise—this one-bowl cake is ready for the oven. And don’t forget the sweet-tart lemon glaze—it takes this delicious treat to the next level."
Prep Time: 15 minutes; Total Time: 1 hour 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup sour cream
1 egg
1 tablespoon grated lemon zest
2/3 cup fresh or frozen (do not thaw) blueberries
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Directions
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray; lightly flour.
In large bowl, break up cookie dough. Add sour cream, egg and lemon zest. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in blueberries. Spoon mixture evenly into pan.
Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan; place on cooling rack.
In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Spoon glaze over hot cake. Cool 45 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If you are using frozen blueberries instead of fresh, add about 10 minutes to your bake time.
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