BERRY ALMOND ENERGY BITES
Provided by Damaris Phillips
Categories appetizer
Time 15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
- Put the almonds in a food processor and process until small pieces form, but before it becomes a paste. Pulse as needed. Add the blueberries, cherries, dates, and flaxseed meal. Pulse until the mixture pulls away from the sides, about 1 minute. If it doesn't, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Sprinkle a plate with the coconut and using a 1-tablespoon scoop, portion the mixture into balls, about 24, and drop onto the coconut. Roll in the coconut. Store in an airtight container with any excess coconut in the refrigerator for up to two weeks.
FRESH BERRY DESSERT BITES
Memorial Day to Labor Day and any day in between, these cute red, white and blue treats are sweetly patriotic.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 40
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.
- Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.
- In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least 1 hour but no longer than 24 hours.
- Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Bar, TransFat 0 g
FRESH BLUEBERRY & CHERRY CAKE BARS RECIPE (SIP BITE GO)
These fresh blueberry and cherry cake bars are chewy and bursting with flavor. They are one of my favorite summer desserts for parties. If you're looking for some easy summer desserts with few ingredients, then you'll love them! Today's version is a mixed berry dessert, but you can use all cherries, blueberries or any other berry you like. Fresh or frozen. So let's get to baking these fresh blueberry and cherry cake bars!
Provided by Jenna Passaro
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line an 8" metal square pan with parchment paper coming up the sides, so it can be used to remove the dessert after it bakes. Grease the parchment paper with a stick of butter or butter spray.
- Melt the butter and sugar together on the stove in a pan on medium heat. Stir regularly with a whisk until the mixture is smooth, about 5 minutes. Add the vanilla and give the mixture a final stir. Turn off the heat, letting the mixture cool down for a few minutes while you work on the next step. If the mixture cools completely, you'll need to heat it up to lukewarm so it's easy to pour and work with in the next step.
- Pour the butter/sugar/vanilla mixture In a large bowl. Slowly mix in the eggs, while stirring the mixture with a whisk. Add in the flour, baking powder, salt and cinnamon. Mix the batter until combined. Then gently fold in the fresh blueberries and cherries to make the cake bar batter.
- Using a spatula, transfer the batter into the pan. Bake for 40-50 minutes, until the top of the berry cake bars are golden brown. The edges will cook faster than the center, which is perfectly fine and adds to the chewy texture of the bars. If the center of the batter looks very wet, keep the cake bars in the oven for a few more minutes. The texture should be similar to a brownie.
- Once the cake bars are done, let them cool for 15 minutes. Remove the dessert from the tray, let it cool for another 15 minutes. Then slice into bars. Two cuts in each direction will yield 9 bars. Store the fresh blueberry and cherry cake bars in the refrigerator for up to 3 days. (They taste great cold, too!)
Nutrition Facts : Calories 256 kcal, Carbohydrate 35 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 74 mg, Sodium 173 mg, Sugar 24 g, ServingSize 1 serving
FINNISH BERRY DESSERT
"I'm from Finland and have several native recipes that I've altered over time to appeal to American tastes," explains Sirpa Jarvis of The Plains, Ohio. "This refreshing dessert gives folks a taste of my homeland."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large heat-proof bowl, combine fruit and 2 tablespoons sugar. In a saucepan, combine cornstarch and juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool for 10 minutes. Pour over fruit; toss to coat. Sprinkle with remaining sugar. Cover and refrigerate until chilled. Serve in individual dessert dishes; top with frozen yogurt if desired.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g fiber), Protein 0 protein.
FINNISH BERRY DESSERT
This was emailed to me from Taste of Home. It sounded very cool and comforting for hot weather when berries are in season. Enjoy!
Provided by PaulaG
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large heat-proof bowl, combine the fruit with 2 tablespoons of sugar.
- In a saucepan, combine the cornstarch and juice until smooth; bring to a boil and cook and stir for 2 minutes or until thickened.
- Remove for heat and allow to cool for 10 minutes; pour the mixture over the fruit tossing to coat.
- Sprinkle with remaining sugar, cover and refrigerate until chilled.
- To serve, spoon the fruit into individual dessert dishes and top with frozen yogurt if desired.
Nutrition Facts : Calories 58.4, Fat 0.3, Sodium 0.9, Carbohydrate 14.5, Fiber 2.2, Sugar 9.5, Protein 0.6
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