Veryberrydessert Recipes

BERRY EASY DESSERT

Berry Easy Dessert image

Provided by Rachael Ray : Food Network

Categories dessert

Time 2m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pint good quality Greek style plain whole milk yogurt
4 to 5 pieces crystallized ginger, grated
1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling
1 orange zested
2 pints blackberries

Steps:

In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.

Nutrition Facts : Calories 289, Fat 12 grams, SaturatedFat 8 grams, Cholesterol 30 milligrams, Sodium 71 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 7 grams, Sugar 31 grams

BERRY DESSERT LASAGNA

Berry Dessert Lasagna image

Despite the fanciful name, this chilled trifle makes for an easy dessert with bright, crowd-pleasing flavors. Using frozen cakes makes them easier to slice into "noodles."

Provided by Food Network Kitchen

Categories dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups sugar
12 ounces fresh raspberries
1 cup heavy cream
1 tablespoon pure vanilla extract
Two 10.75-ounce frozen pound cakes
1/2 cup unsweetened shredded coconut
12 ounces fresh blueberries

Steps:

Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.

VERY BERRY SHORTCAKES

Very Berry Shortcakes image

Bisquick® Original baking mix provides a simple addition to shortcakes. Layer them with strawberries for a very berry dessert!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 quart (4 cups) whole strawberries
1/2 cup sugar
2 1/3 cups Bisquick™ Original baking mix
1/2 cup half-and-half
3 tablespoons sugar
3 tablespoons margarine or butter, soft enough to spread
2 tablespoons Bisquick™ Original baking mix
1 cup frozen (thawed) whipped topping

Steps:

Put the strawberries in the colander. Rinse with cool water. Gently pat strawberries dry with the paper towels.
Remove the stems from strawberries. Cut strawberries into bite-size pieces on the cutting board, using the knife. Put strawberries in a medium bowl.
Add the 1/2 cup sugar to strawberries. Gently stir with the wooden spoon. Cover bowl with the plastic wrap, and put in refrigerator.
Heat the oven to 425°. Make the shortcakes by putting the 2 1/3 cups baking mix, half-and-half, 3 tablespoons sugar and margarine in the large bowl. Stir with wooden spoon to make a soft dough.
Sprinkle the 2 tablespoons baking mix over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Roll ball of dough around 3 or 4 times. Curve your fingers around and fold dough toward you, then push it away with the heels of your hands, using a quick rocking motion. Repeat 10 times.
Roll the dough with the rolling pin or pat the dough with your hands until 1/2 inch thick. Use the ruler to measure, if you like. Dip the cookie cutter into a small amount of baking mix, then cut the dough with the cookie cutter. Carefully put dough on the cookie sheet (you do not need to grease the cookie sheet).
Bake 12 to 15 minutes or until shortcakes are golden brown. Use the pot holders to take cookie sheet out of oven. Take shortcakes off cookie sheet, using the pancake turner. Cool shortcakes on the wire cooling rack before topping them.
Cut the shortcakes in half to make a top and a bottom. Put bottoms of shortcakes on the dessert plates. Spoon some of the strawberries over the shortcake bottoms. Cover with shortcake tops. Top with the rest of the strawberries and the whipped topping.

Nutrition Facts : Calories 450, Carbohydrate 63 g, Cholesterol 25 mg, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 790 mg

VERY-BERRY DESSERT

VERY-BERRY DESSERT image

Categories Berry Dessert No-Cook

Number Of Ingredients 10

Ingredients

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3/4 cup sugar, divided
6 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
2-1/2 cups mixed berries (blueberries, raspberries and sliced strawberries), divided

Steps:

MIX crumbs, 1/4 cup of the sugar and the butter in 13x9-inch pan. Press onto bottom of pan; set aside. BEAT cream cheese, remaining sugar and the milk in medium bowl with electric mixer until well blended. Add 1 cup of the whipped topping; mix well. Carefully spread over crust. Refrigerate. Meanwhile, stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 1-1/2 cups of the berries. Pour over cream cheese layer; cover. REFRIGERATE 3 hours or until firm. Top with remaining whipped topping and berries just before serving. Store any leftovers in refrigerator.

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