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These tart berries may be delicious on their own, but adding them to salads, desserts, and even drinks brings an invigorating taste and loads of antioxidants. Try one of our 10 very berry recipes for a cool summer treat.
Combine savory biscuits and sweet berries for the ultimate summer dessert. With a texture similar to that of a cobbler, this hearty, low-fat dessert will have you licking your lips.
Ingredients: Lemons, baking powder, baking soda, salt, butter, fat-free buttermilk, cooking spray, egg, sugar, wild blueberries, cornstarch, blackberries, reduced-calorie whipped topping, all-purpose flour
The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.
- 1 tablespoon grated lemon rind
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup fat-free buttermilk
- Cooking spray
- 1 teaspoon water
- 1 large egg white, lightly beaten
- 2 teaspoons sugar
- 3 cups fresh wild blueberries, divided
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 cups fresh blackberries
- 1 cup frozen reduced-calorie whipped topping, thawed
- 2 cups all-purpose flour
- 1/4 cup sugar
Preheat oven to 400°.
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.
To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.
This spicy-sweet sauce is perfect for grilled meats and fish. Sweet blueberries mellow out the jalapeño peppers and cilantro for a surprising, but delicious flavor.
Ingredients: Blueberries, lemons, cilantro, jalapeño peppers, red bell pepper, onion, salt
Calories: 51 per half-cup serving
makes about 3 cups
- 2 cups chopped fresh blueberries
- 1 cup whole fresh blueberries
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh cilantro
- 2 seeded and minced jalapeño peppers
- 1/3 cup diced red bell pepper
- 1/4 cup chopped onion
- 1/2 teaspoon kosher salt
Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.