Blueberry Snow Recipes

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RASPBERRY-BLUEBERRY SNOW CONES



Raspberry-Blueberry Snow Cones image

Categories     Fruit     Dessert     No-Cook     Frozen Dessert     Blueberry     Raspberry     Summer     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 1/2 cups raspberries (6 ounces)
3 cups blueberries (10 ounces)
1/2 cup sugar
1/2 cup water
8 cups lightly packed shaved ice (made with an ice shaver, preferably manual)
Special Equipment
an ice shaver, preferably manual

Steps:

  • Coarsely mash 1 1/2 cups raspberries and 2 cups blueberries with sugar and water in a 2- to 3-quart heavy saucepan using a potato masher. Bring to a boil, stirring, then boil, uncovered, stirring occasionally, 3 minutes. Transfer to a blender and purée until almost smooth, about 1 minute (use caution when blending hot liquids). Pour berry mixture through a fine-mesh sieve into a bowl, pressing lightly on and then discarding solids. Cool syrup, uncovered, then chill, its surface loosely covered with plastic wrap, until cold, about 1 hour.
  • For each serving, spoon 3 tablespoons syrup over 1 cup lightly packed shaved ice and top with 1/4 cup of remaining mixed berries. Serve immediately.

BLUEBERRIES IN THE SNOW



Blueberries in the Snow image

Make and share this Blueberries in the Snow recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1/2 cup milk
16 ounces whipped topping
1 -8 ounce cream cheese
1 large angel food cake
1 1/2 cups fresh blueberries
1 (21 ounce) can blueberry pie filling

Steps:

  • Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended.
  • Fold in cool whip and blueberries together.
  • Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly.
  • Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.

Nutrition Facts : Calories 755.2, Fat 20.8, SaturatedFat 12.6, Cholesterol 68.8, Sodium 645.8, Carbohydrate 135.3, Fiber 3.6, Sugar 94.4, Protein 10.3

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Provided by Tyler Florence

Time 40m

Yield 8 scones

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

BLUEBERRY SMOOTHIE



Blueberry Smoothie image

A delicious way to use up your blueberries!

Provided by eveningbell

Categories     Drinks Recipes     Smoothie Recipes     Blueberry

Time 5m

Yield 2

Number Of Ingredients 6

1 cup blueberries (frozen or fresh)
1 (8 ounce) container plain yogurt
¾ cup 2% reduced-fat milk
2 tablespoons white sugar
½ teaspoon vanilla extract
⅛ teaspoon ground nutmeg

Steps:

  • Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 35.5 g, Cholesterol 14.1 mg, Fat 3.9 g, Fiber 1.8 g, Protein 9.5 g, SaturatedFat 2.4 g, Sodium 117.8 mg, Sugar 32.2 g

BLUEBERRY SAUCE



Blueberry Sauce image

Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.

Provided by ISYBEL

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 15m

Yield 8

Number Of Ingredients 8

2 cups fresh or frozen blueberries
¼ cup water
1 cup orange juice
¾ cup white sugar
¼ cup cold water
3 tablespoons cornstarch
½ teaspoon almond extract
⅛ teaspoon ground cinnamon

Steps:

  • In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
  • In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g

STRAWBERRY SNOW



Strawberry Snow image

You'll want an avalanche of this delicious snow. This recipe was given to me by a friend, Anne. It was a highlight of the menu for my oldest daughter's 21st birthday. Very easy and quick to make. For those who use imperial measure, 500 grams is just over a pound. Please see the note at the bottom.

Provided by Leggy Peggy

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

500 g strawberries, hulled
2 large egg whites, at room temperature
1/2 cup caster sugar
1/2 cup whipping cream
1/4-1/2 teaspoon vanilla (or to taste)
6 -8 strawberries, sliced, for garnish
mint leaf (to garnish)

Steps:

  • Puree strawberries in a food processor or blender.
  • Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
  • Add vanilla to cream, and whip mixture until peaks form.
  • Gently fold cream mixture into strawberry mixture.
  • Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
  • Cover with plastic wrap and refrigerate until you are ready to serve.
  • This can be made a day ahead. Good luck keeping everyone else in the house out of it.
  • Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.

Nutrition Facts : Calories 127.2, Fat 5.7, SaturatedFat 3.4, Cholesterol 20.4, Sodium 20.2, Carbohydrate 18.5, Fiber 1.4, Sugar 16.1, Protein 1.7

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