Strawberry And Blueberry Surprise Snack Recipes

STRAWBERRY-BLUEBERRY NAPOLEONS

Steps:

• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with some melted butter and sprinkle with 1/2 teaspoon sugar. Top with second phyllo sheet. Brush with some melted butter and sprinkle with 1/2 teaspoon sugar. Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/2 teaspoon sugar. Cut phyllo stack in half lengthwise; cut crosswise into thirds, creating six 4 1/4-inch squares. Transfer squares to 1 prepared baking sheet, spacing evenly apart. Repeat with 4 more phyllo sheets to create 6 more squares; transfer to second baking sheet, spacing evenly apart. Bake phyllo until light golden, about 7 minutes. Using spatula, transfer phyllo stacks to rack and cool completely. Repeat with remaining phyllo sheets, butter, and sugar to make 36 squares total. (Phyllo squares can be made up to 2 days ahead. Store between layers of waxed paper in airtight container at room temperature.)
• Bring vinegar and 4 teaspoons sugar to boil in small saucepan over medium-high heat. Reduce heat to low and simmer until syrupy and reduced to 1/4 cup, about 25 minutes. Refrigerate until cold, about 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
• Beat mascarpone, cream, vanilla extract, and remaining 1/2 cup sugar in large mixing bowl until stiff peaks form. (Mascarpone filling can be prepared 1 day ahead. Cover and refrigerate.)
• Set aside 1/4 of strawberries and blueberries for garnish. Place 12 phyllo squares on work surface. Spread each with 1 tablespoon mascarpone filling. Cover with remaining sliced strawberries. Spread 1 tablespoon filling over strawberries. Place another 12 phyllo squares atop filling with corners slightly askew to bottom square. Spread each square with 1 tablespoon filling. Cover with remaining blueberries. Spread 1 more tablespoon filling over blueberries. Top with final 12 phyllo squares with corners slightly askew to middle square. (Can be made 3 hours ahead. Place napoleons on 2 large baking sheets. Cover and refrigerate.)
• Spoon dollop of filling atop each napoleon. Garnish with reserved straw-berry slices and blueberries. Dust with powdered sugar. Place 1 napoleon in center of each plate. Drizzle balsamic reduction around edge of plates.
• *Italian cream cheese, available at Italian markets and many supermarkets.

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE

Steps:

• In small bowl, stir together berries, sugar, and lemon juice.
• Let sit 30 minutes to an hour.
• Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
• In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
• Fold mascarpone mixture into whipped cream mixture.
• To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
• Repeat with another lady fingers, laying across in the other direction.
• Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.

STRAWBERRY SURPRISE

Steps:

• Fill a 14-ounce glass with ice. Pour strawberries with syrup, and juices into a shaker and shake well.
• Pour drink over the ice, and add a fresh strawberry to the rim of the glass.
• Splash the soda over the top and serve with a straw.
• (Use the frozen, sweetened strawberries that come in boxes in the freezer section for this one. Be sure to thaw 'em first.).

BLUEBERRY SNACK MIX

Steps:

• Preheat the oven to 350*F.
• Spread the almonds and walnuts on a baking sheet. Bake 6 minutes, stir, and bake 4 minutes longer.
• When it's cool enough to handle, cut almonds in half crosswise.
• In a bowl, combine toasted nuts, soy nuts, blueberries and ginger. Enjoy!

BLUEBERRY SURPRISE

Steps:

• Bake cake mix as directed in a bundt cake pan.
• Cool and slice into 3 layers.
• Beat cream cheese and sugars together until sugar dissolves.
• Add 1 large Cool Whip and beat until smooth.
• Frost between layers, sides and center of cake.
• Just before serving, pour a chilled can of blueberry pie filling over cake.
• (You can use any flavor pie filling you want).

STRAWBERRY AND BLUEBERRY SURPRISE SNACK

Steps:

• Add strawberries and blueberries to the ricotta cheese and blend well.
• Place in the centre of a small plate and top with macadamia nut.
• Chill and serve cold.