Berry Whizz Recipes

BERRY BERRY FIZZ

Berry Berry Fizz image

Provided by Sunny Anderson

Time 15m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 (10-ounce) bag frozen sliced strawberries, defrosted
2 tablespoons honey
1 (8-ounce) bag frozen blueberries
1 bottle Prosecco

Steps:

In a food processor, puree the sliced strawberries, with their juice, and honey until smooth. To assemble the drink: Pour a generous spoonful of the fruit puree into a champagne flute. Add a few frozen blueberries and top with Prosecco. Repeat with the remaining ingredients.

BERRY SLUMP

Berry Slump image

This delicious warm dessert from BBC Good Food magazine is super easy to prepare, thanks to mixed frozen berries and the food processor for mixing up the topping. I used Europe's Best 4 Berry Mix but you may use any combination of fresh or frozen mixed berries to make this.

Provided by Irmgard

Categories Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces butter, softened
4 ounces granulated sugar
4 ounces self-raising flour
2 eggs
1 tablespoon milk
2 teaspoons vanilla extract
600 g frozen mixed berries
2 tablespoons granulated sugar
1 ounce sliced almonds

Steps:

In a food processor, whiz together the butter, 4 oz. sugar, flour, eggs, milk and 1 teaspoons vanilla extract until smooth.
Lightly grease a 7" x 11" oblong baking dish and add the frozen berries.
Sprinkle with the 2 tablespoons sugar and the remaining vanilla extract.
Dollop over the cake mixture, then smooth over with the back of a spoon to cover the fruit.
Make a little dip in the middle of the mixture to ensure it cooks evenly throughout.
Scatter the almonds over the cake mixture.
Heat the oven to 425 degrees F and cook for 45 minutes, until the fruit is hot and the cake is cooked through.
Serve warm with custard or ice cream.

Nutrition Facts : Calories 524, Fat 29.5, SaturatedFat 15.7, Cholesterol 167.2, Sodium 560.5, Carbohydrate 57.7, Fiber 1.6, Sugar 35.5, Protein 7.8

CHEF JOHN'S FRESH BERRY FOOL

Chef John's Fresh Berry Fool image

While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h18m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup fresh raspberries
1 cup fresh blackberries, broken in half
1 cup fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
¼ cup white sugar
1 cup chilled heavy cream
¼ cup creme fraiche
1 tablespoon white sugar
¼ teaspoon pure vanilla extract
1 cup crushed shortbread cookies

Steps:

Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

Nutrition Facts : Calories 646.4 calories, Carbohydrate 64.8 g, Cholesterol 113.2 mg, Fat 41.7 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 286.5 mg, Sugar 30 g

BERRY SLUMP

Berry slump image

Use frozen berries to make this scrumptious slump any time of year

Provided by Good Food team

Categories Dessert, Dinner

Time 40m

Number Of Ingredients 8

Ingredients

100g butter , softened, plus extra for greasing
100g caster sugar , plus 2 tbsp extra
100g self-raising flour
2 eggs
1 tbsp milk
vanilla extract
200g mixed summer berries
25g flaked almonds

Steps:

In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.

Nutrition Facts : Calories 530 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.78 milligram of sodium

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