Simple Berries And Cream No Cooking Involved Recipes

BERRIES 'N' CREAM INSTANT OATMEAL RECIPE BY TASTY

Steps:

• Add the instant oatmeal, freeze-dried raspberries, freeze-dried strawberries, milk powder, and sugar into a mason jar.
• Store in a cool, dry place for up to a month.
• To prepare, pour boiling water or milk over oats. Stir to combine and let sit for 3 minutes.
• Serve with fresh raspberries and strawberries. Enjoy!

4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
• Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
• Using your finger, lightly wet the edges of the cut rounds with water.
• Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
• In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
• Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
• Arrange the pies on a parchment paper-lined baking sheet.
• Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
• Enjoy!

BERRIES AND CREAM

Steps:

• In a small bowl, add heavy whipping cream, monkfruit and vanilla extract.
• Beat with hand beaters until thick peaks form.
• In 2 small dessert cups, layer whipped cream and berries in whatever layering pattern you'd like.
• Top with optional coconut flakes.

BERRIES AND CREAM

Steps:

• In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
• Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
• Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.

BERRIES & CREAM FROM "CHEF"

Steps:

• In a large mixing bowl, combine all of the berries and sprinkle half a cup of sugar. Add in the Grand Marnier and mix to combine. Let sit in fridge for an hour. In the meantime make the caramel and the whipped cream.
• Line a baking sheet with a silpat. In a small sauce pan melt the sugar over a medium flame. Swirl the pan occasionally (do not stir) until all the sugar has dissolved and turned into a medium dark caramel color. Be careful not to burn it!
• Pour the caramel onto the silpat lined baking sheet in a thin even layer. Let cool completely.
• Break up the caramel with a wooden spoon. Take the broken shards and pulse them in a food processor until finely ground. Run through a mesh sieve to make a dust. Reserve a few shards if you would like to use them as a garnish. (If you don't have a food processor just put the shards in a cloth kitchen towel and lightly hammer with a meat tenderizer or rolling pin)
• In a mixing bowl, combine the cream, sugar, and vanilla. Whip until medium peaks form.
• Add the mint to the berries and mix to combine. Scoop the berries into serving bowls.
• Top with a large spoonful of whipped cream and dust with the caramel. Garnish with some of the cracked caramel sugar if you'd like. Enjoy!

EASY BERRIES AND CREAM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely.
• Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat).
• Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.

BERRIES WITH SOUR CREAM SAUCE

Steps:

• In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.

BERRIES AND CREAM

Steps:

• Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.

DRUNKEN BERRIES WITH CREAM

Steps:

• Measure the cassis into the base of a large serving bowl and stir in the strawberries. Pile the raspberries and blueberries on top and scatter over the sugar, but don't mix yet.
• Cover the bowl with cling film. Just before serving gently toss the berries and serve with a big jug of cream.

EASY NO-COOK PASTRY CREAM

Steps:

• Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.

BERRIES AND CREAM SMOOTHIE

Steps:

• Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.

SIMPLE BERRIES AND CREAM: NO COOKING INVOLVED

Steps:

• Put 1 cup of fresh blackberries into the serving dish.
• NOTE: You can add 1/2 teaspoons sugar to the berries then stir: let them sit and they make their own fruit syrup.
• Pour in 1/2 cup of the half and half over the berries.
• I have served this to people in a pretty glass, with a biscotti on the side. Daddy and I just sat on the porch with the berries and cream!