Blackberry Fluff Food
BLACKBERRY FLUFF
Make and share this Blackberry Fluff recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- heat the blackberries (keeping a few aside) gently with the sugar for a couple of minutes or until they give off juice.
- whizz in a food processor.
- then push through a fine sieve.
- beat the mascarpone with a spoon until it is floppy.
- then fold in the blackberry puree and the vanilla etract.
- loosely whip the cream and fold it in.
- spoon into 4 dishes and decorate with blackberries.
Nutrition Facts : Calories 170.9, Fat 13.8, SaturatedFat 8.3, Cholesterol 49.6, Sodium 14.6, Carbohydrate 11.4, Fiber 4, Sugar 6.9, Protein 1.8
FROZEN BERRY FLUFF
"My family loves this cool, refreshing dessert no matter what flavor pie filling I use," Donetta Brunner of Savanna, Illinois comments, "but I must admit raspberry is their favorite."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine pie filling, milk and pineapple if desired. Fold in whipped topping. Spread into an ungreased 13-in. x 9-in. pan. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Cut into squares. Garnish each with berries and mint if desired.
Nutrition Facts : Calories 183 calories, Fat 6g fat (5g saturated fat), Cholesterol 9mg cholesterol, Sodium 50mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
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対象人数 4合計時間 15 分カテゴリ Dessert,Snacks
- In a large microwave-safe bowl, whisk the gelatine into the yogurt along with 1 tbsp Stevia. Microwave on high for 2-3 minutes in 30-second bursts, whisking well between each, until the mixture starts to thicken. Set aside to cool.
- Put the blackberries in a mini food processor with the extra 1 tsp Stevia and blitz to a coarse purée.
- Fold 2 tbsp of the blackberry purée through the yogurt and gelatine mixture. In a dessert glass or bowl, layer the blackberry yogurt and remaining blackberry purée, finishing with a layer of purée. Chill in the fridge for 2-3 hours, until set.
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