BLUEBERRY AND APRICOT DESSERT
This is a yummy blueberry and apricot dessert.
Provided by Melissa
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Combine apricots and 1/2 of the Greek yogurt in a bowl. Layer with 1/2 of the whipped cream, the remaining yogurt, the blueberries, and the remaining whipped cream. Serve immediately.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 12.8 g, Cholesterol 104.4 mg, Fat 32.3 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 18.8 g, Sodium 88.3 mg, Sugar 9.5 g
APRICOT & BLUEBERRY CRUMBLE CAKE
This crumble cake is great for a picnic, pudding, or for afternoon tea with friends
Provided by Sara Buenfeld
Time 1h5m
Yield Cuts into 12 squares
Number Of Ingredients 13
Steps:
- Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
- Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
- When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.
Nutrition Facts : Calories 443 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
BLUEBERRY AND NECTARINE COBBLER
When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
APRICOT-BLUEBERRY COBBLER
You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots and fresh blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
- In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
- Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
- Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.
Nutrition Facts : Calories 372 g, Fat 20 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g
GRAPE, BLUEBERRY, AND APRICOT COMPOTE
Steps:
- In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.
BLUEBERRY APRICOT MUFFINS
These blueberry muffins have apricot preserves added. A cup of tea and one of these muffins...what a great beginning of the day.
Provided by Aroostook
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Grease and flour tins.
- Cream butter, eggs and sugar.
- Blend in preserves and milk.
- Add combined dry ingredients, mixing just until moistened.
- Fold in blueberries.
- Spoon into greased and floured muffin tins, filling each cup 2/3 full.
- Bake for 25 minutes or until lightly browned.
Nutrition Facts : Calories 206.8, Fat 6.2, SaturatedFat 3.6, Cholesterol 38, Sodium 263.6, Carbohydrate 36, Fiber 0.8, Sugar 14.9, Protein 3.1
BLUEBERRY DESSERT
I found this in a Taste of Home Country Cooking Book. What a treat for everyone. I use peaches, strawberries--any fruit I have. Great with ice cream, too.
Provided by Ann Arber
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put berries in greased 8" square pan.
- Dribble juice over, and sprinkle with cinnamon Cream sugar and butter Add dry ingredients and milk.
- Mix til smooth.
- Spread over berries.
- Combine sugar and cornstarch.
- Sprinkle over batter.
- Pour boiling water carefully over.
- Bake 45-60 minutes at 350° till browned.
- Can be halved in a loaf pan.
Nutrition Facts : Calories 335.8, Fat 6.8, SaturatedFat 1.7, Cholesterol 2.9, Sodium 236.6, Carbohydrate 67.6, Fiber 1.9, Sugar 46.7, Protein 3.3
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