RASPBERRY AND BLUEBERRY COBBLER
Serve with plain vanilla ice cream.
Provided by rbabyrolle
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
- Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
- Bake in preheated oven until the topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 53.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 196.3 mg, Sugar 36 g
SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.
Categories Dessert Blueberry Raspberry Summer Chill Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
- Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
- Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
- Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
RUSSIAN BLUEBERRY AND RASPBERRY PUDDING
An updated, healthy version of the famous and fabulous Strawberries Romanoff. From Nora's in Washington, D.C. You may use other berries or seasonal fruit, but this combination is quite beautiful.
Provided by Chef Kate
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Divide the berries among 4 individual oven proof dishes.
- Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
- Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
- Serve with a garnish of mint.
Nutrition Facts : Calories 173.6, Fat 1.7, SaturatedFat 0.7, Cholesterol 3.7, Sodium 48.2, Carbohydrate 37.8, Fiber 6.8, Sugar 28.5, Protein 4.7
RUSSIAN BLUEBERRY RASPBERRY PUDDING
So simple, lowfat, warm and full of fresh fruit, this quick dessert is from Southern Living. I like it with all blueberries and non-fat yogurt, too. Recipe suggests placing the baking sheet on an inverted baking pan if you aren't able to get the oven rack within 3 inches of the heat.
Provided by LonghornMama
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place berries evenly in 4 individual ovenproof bowls on a baking sheet.
- Top each with yogurt and sprinkle evenly with brown sugar.
- Broil 3 inches from heat (with electric door partially open) 3 to 5 minutes or until sugar melts and serve immediately.
Nutrition Facts : Calories 172, Fat 1.7, SaturatedFat 0.7, Cholesterol 3.7, Sodium 49.7, Carbohydrate 37.4, Fiber 6.8, Sugar 28.1, Protein 4.7
RASPBERRY PUDDING
Provided by Barbara Kafka
Categories dessert
Time 2h15m
Yield Two and a half cups
Number Of Ingredients 6
Steps:
- Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
- Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 25 milligrams, Sugar 13 grams
RASPBERRY PUDDING
Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
- Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, then vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top,set aside.
- In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
- Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
- Let cool slightly before serving.
- Make ahead = store at room temp for up to 8 hours; reheat if desired.
- I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
RUSSIAN PUDDING
Make and share this Russian Pudding recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place apples in a 9-inch pie plate.
- Add brown sugar, butter, lemon peel and juice; mix well.
- Microwave at HIGH for 3 minutes, stirring once.
- In a small bowl, combine cornstarch and sugar.
- Gradually add milk stirring well.
- Microwave at HIGH for 6 to 8 minutes or until thickened, stirring three times.
- Gradually stir in egg; mix well
- Pour custard over fruit mixture; mix well.
- Sprinkle with ground nutmeg.
- Microwave at 30%(medium-low) for 6 minutes, rotating dish twice.
- Let stand 5 minutes.
Nutrition Facts : Calories 351.5, Fat 12.8, SaturatedFat 7.5, Cholesterol 89.5, Sodium 143, Carbohydrate 54.9, Fiber 2.4, Sugar 36.3, Protein 6.9
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