QUICK BERRY MILKSHAKE
This milk shake is made with MILK, not ice cream! It's refreshing and healthy!
Provided by LDESHANE
Categories Drinks Recipes Shakes and Floats Recipes
Time 9m
Yield 6
Number Of Ingredients 5
Steps:
- Fill the blender 3/4 full of ice cubes. Pour in the milk, sugar, berries and vanilla. Blend until smooth.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 35.2 g, Cholesterol 6.5 mg, Fat 1.8 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 35.9 mg, Sugar 15 g
MIXED BERRY JAM FROM FROZEN BERRIES - SMALL BATCH
Make fresh jam at any time of year using a packet of frozen mixed berries. Quick to make with an easy small-batch jam technique.
Provided by Helen Best-Shaw
Categories Jams and Preserves
Time 32m
Number Of Ingredients 3
Steps:
- Put all the ingredients in a large saucepan, and let stand for at least one hour as the fruit defrosts. This can be overnight.
- If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
- Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
- Heat jam jars in a low oven to sterilize at 100°C/220°F/Gas Mark 1.
- Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.
Nutrition Facts : Calories 49 kcal, Carbohydrate 12 g, Sugar 12 g, ServingSize 1 serving
BERRY MANGO MILKSHAKE
Just like something you'd order at Orange Julius®!
Provided by x0xmandaxpandax0x
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine 1/2 cup milk, mango chunks, and berries in a blender; blend until smooth. Add remaining 1/2 cup milk, vanilla ice cream, and sugar to the blender; blend until sugar is dissolved.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 87.4 g, Cholesterol 77.6 mg, Fat 19.9 g, Fiber 4.9 g, Protein 13.8 g, SaturatedFat 12.1 g, Sodium 208.9 mg, Sugar 79.1 g
FRUIT AND MILK SMOOTHIE
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 128 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 62mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BERRY JAM
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.
Provided by Alison Roman
Categories jams, jellies and preserves
Time 1h15m
Yield 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
- Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
- As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
- Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.
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