EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY - MARSHMALLOW TOPPING !
My Grandson Gavin (8)and I made up this recipe one morning (6 A.M.) when Gavin couldn't sleep and he was hungry for blueberry oatmeal. Gavin told me the ingredients... and I helped him decide on the amounts. Play With Your Food! ox This is an easy and fun recipe to make with kids! This sauce can be used on and in many...
Provided by Colleen Sowa
Categories Other Breakfast
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a large saucepan, bring water to a boil and add the frozen blueberries. Stir to help thaw the berries. When almost thawed you can add the sugar and keep stirring. Add the marshmallows 1/3 bag at a time (using 2/3 of a bag total). Keep stirring!
- 2. When all of the marshmallows are added in, and melted in keep cooking and stirring 1 or 2 minutes to thicken.
- 3. *** This is so good on top of (or used as a swirl) with oatmeal!!! *** This is good on pancakes, french toast, waffles.... puddings and ice cream!!!
BLUEBERRY BOTTOM CAKE
This cake is light, airy, and super refreshing with a lovely presentation, not to mention super easy to make. Try using different fruits or berries or different flavored gelatin, such as raspberry.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes.
- Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.
Nutrition Facts : Calories 455 calories, Carbohydrate 71.4 g, Cholesterol 46.5 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 294.4 mg, Sugar 51.2 g
BLUEBERRY-LEMON UPSIDE-DOWN CAKE
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. -Bonnie Roberts, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.
Nutrition Facts : Calories 313 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY TOPPING
My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.
Provided by Ellen Wojdyla
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
- In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 100.5 g, Fat 0.6 g, Fiber 4.2 g, Protein 1.3 g, Sodium 1.8 mg, Sugar 92.3 g
MARSHMALLOW ICE CREAM TOPPING
Make and share this Marshmallow Ice Cream Topping recipe from Food.com.
Provided by Kaarin
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, whisk together the sugar, milk, corn syrup and butter. Bring to a boil over low heat, then simmer 3 minutes, stirring constantly.
- Add the marshmallows, stirring until melted and smooth, about 3 more minutes.
- Remove from heat and stir in vanilla.
- Serve warm, it thickens as it cools.
Nutrition Facts : Calories 207.8, Fat 3.3, SaturatedFat 2.1, Cholesterol 9.1, Sodium 50.1, Carbohydrate 44.8, Sugar 36.1, Protein 0.9
BLUEBERRY FLUFF PIE
this light dessert from Shirley Dierolf of Stroudsburg, Pennsylvania is a perfect ending to a meal. "The original recipe from Mom called for sliced peaches, which are alos good," she says. "I have used fresh raspberries, too."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times. , Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping.
Nutrition Facts : Calories 302 calories, Fat 12g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 113mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.
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