ICED BLUEBERRIES IN SWEET CREAM
Provided by Chelsea Monroe-Cassel
Categories Dessert Freeze/Chill Frozen Dessert Blueberry Winter Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
- While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
- Pour the cooled sweet cream over the frozen berries to serve.
BLUEBERRY CREAM DESSERT
This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CREME GLACEE AUX MYRTILLES (FROZEN BLUEBERRY CREAM)
A recipe from Savoie, the French Alps. A perfect summer recipe,or, since fresh blueberries freeze so beautifully, one you can make in winter to make it feel, for just a moment, like midsummer. Wild blueberries (called huckleberries in my childhood) are best, but any blueberries are better than none.
Provided by Chef Kate
Categories Frozen Desserts
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place the blueberries and the jam in a pot and heat until jam is entirely melted.
- Add lemon juice and transfer to a blender and blend till smooth.
- Strain into a large bowl and freeze until mixture is semi-solid.
- Stir at regular intervals to prevent formation of lumps.
- Whip the cream to the light, Chantilly stage and add the lemon rind.
- Fold the cream into the semi-solid blueberry mixture until homogenous.
- Pour into a shallow cake pan.
- Freeze until solid.
- Let sit at room temperature frive minutes before dishing out with ice cream scoop.
Nutrition Facts : Calories 630.1, Fat 29.7, SaturatedFat 18.3, Cholesterol 108.7, Sodium 66.8, Carbohydrate 91, Fiber 3.1, Sugar 62.1, Protein 2.6
TARTE AUX MYRTILLES (BLUEBERRY TART)
This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!
Provided by Mia in Germany
Categories Tarts
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
- Wrap with foil and refrigerate for one hour.
- Spread dough into spring form and pierce with a fork. Let rest for another hour.
- For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
- Preheat oven to 350°F.
- Fill almond cream into prepared crust, let bake for about 30 minutes.
- Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.
Nutrition Facts : Calories 622.6, Fat 32.6, SaturatedFat 16.4, Cholesterol 153.1, Sodium 278.9, Carbohydrate 75.1, Fiber 4.3, Sugar 36.8, Protein 10.3
NOVA SCOTIA BLUEBERRY CREAM CAKE
I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!
Provided by Paul
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
- In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
- Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g
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