LIME BLUEBERRY TIRAMISU
This was originally a Paula Deen recipe. I made it exactly as written, except for not having ladyfingers locally. I used pound cake in place of the ladyfingers. I decided that brushing the limeade on the cake wasn't enough, so as I tweaked it, this recipe has become mine. I have had several requests for the recipe. I was...
Provided by Jolayne Cooper
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a saucepan, place the blueberries and 1/2 cup sugar. You shouldn't need to add liquid, especially if the berries are frozen. If you are using fresh berries, you might need to add a couple of tablespoons of water. Bring to a boil. In the meantime, mix the remaining 1/4 cup of sugar and the cornstarch. When the berries are at a boil, add the sugar/cornstarch mixture and stir to avoid lumps. Keep stirring until the mixture has thickened. Remove from heat and allow to cool.
- 2. In a large bowl, beat the cream cheese until smooth. Add the whipping cream and confectioner's sugar, beating until soft peaks form. Set aside.
- 3. Slice the pound cake into 1/4 to 1/2 inch slices. Place limeade concentrate in a pie plate, or similar type of container. Dip the cake slices in the limeade and line a 13 by 9 by 2-inch baking dish with them.
- 4. Spoon half of the cheese mixture over the cake. Top with half of the blueberries. Repeat the procedure for the next layer with remaining cake, cheese mixture, and blueberries. Cover and chill at least 8 hours. Cut into squares to serve, or just use a large spoon to take some out. Garnish with fresh mint, if desired.
- 5. NOTE: If you don't want to make your blueberry topping, you can use 1-2 cans of blueberry pie filling.
BLUEBERRY-LEMON TIRAMISU
Make and share this Blueberry-Lemon Tiramisu recipe from Food.com.
Provided by MA HIKER
Categories Dessert
Time 25m
Yield 1 dessert, 9 serving(s)
Number Of Ingredients 7
Steps:
- From lemons, grate 1 1/2 tsp peel and squeeze 1/4 cup juice.
- In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and 1 tbsp water. Heat on medium 5 minutes or until blueberries soften and juice thicken, stirring occasionally.
- Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
- Prepare lemon syrup: in microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tbsp water. Cook in microwave on high 1 minute. Stir in 3 tbsp lemon juice and 1 tsp lemon peel.
- In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tbsp lemon juice and 1/2 tsp peel.
- In 8 inch by 8 inch ceramic or glass baking dish, arrange half of the ladyfingers. Brush with half of the lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top spreading evenly.
- Cover and refrigerate overnight.
- To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.
Nutrition Facts : Calories 133.9, Fat 1.1, SaturatedFat 0.4, Cholesterol 34.8, Sodium 15.4, Carbohydrate 32.5, Fiber 2.5, Sugar 24.3, Protein 1.7
MIXED-BERRY TIRAMISù WITH LIME CURD
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Provided by Lori Longbotham
Categories Mixer Dessert Fourth of July Graduation Blackberry Raspberry Lime Summer Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For berries:
- Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For syrup and ladyfinger layer:
- Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
- Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
- For mascarpone topping:
- Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Spoon tiramisù into bowls and serve.
- Available at some supermarkets and at specialty foods stores and Italian markets.
- ** An Italian cream cheese; sold at many supermarkets and at Italian markets.
PAULA'S LIME BLUEBERRY TIRAMISU
From Paula Deen's Quick & Easy Meals, Special Collector's Issue.... (Cooking time is chilling time)
Provided by Anita Harris
Categories Dessert
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add powdered sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.
- Split ladyfingers in half. Line a 13x9x2 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 527.2, Fat 25.1, SaturatedFat 14.8, Cholesterol 198.8, Sodium 78.8, Carbohydrate 71.6, Fiber 2.3, Sugar 53.4, Protein 4.9
BLUEBERRY-LIME JAM
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 2 1/2 cups of jam
Number Of Ingredients 4
Steps:
- Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
- Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.
PEAR-BLUEBERRY AMBROSIA WITH CREAMY LIME DRESSING
This dessert is delicious and decadent, yet is chock-full of healthy fruit with a creamy lime dressing; the blueberries provide a lovely pop of color. -Laura Stricklin, Jackson, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix mascarpone cheese, sugar, lime zest and lime juice. In a large bowl, combine pears, bananas and blueberries. Spoon cheese mixture over fruit; gently toss to coat. Sprinkle with hazelnuts. Refrigerate leftovers.
Nutrition Facts : Calories 218 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 13mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.
MIXED BERRY TIRAMISU
Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers. -Najmussahar Ahmed, Ypsilanti, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 77mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 5g fiber), Protein 8g protein.
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