Fruit And Berry Dessert Food

FRESH BERRIES & SWEET RICOTTA

Fresh Berries & Sweet Ricotta image

Provided by Ina Garten

Categories dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
The ricotta will keep, refrigerated, for 4 to 5 days.
Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

FRESH FRUIT AND BERRY CRUMBLE

Fresh Fruit and Berry Crumble image

Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.

Provided by United Soybean Board

Categories Trusted Brands: Recipes and Tips United Soybean Board

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

4 cups mixed fresh berries, cleaned and hulled
1 tablespoon sugar
⅓ cup white whole wheat flour
⅓ cup old-fashioned oats
⅓ cup brown sugar, packed
3 tablespoons soybean oil (often labeled "vegetable oil")

Steps:

Berry Mixture: Place berries in baking dish, sprinkle with sugar.
Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
Sprinkle the flour mixture over the berry mixture.
Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 30.4 g, Fat 7.5 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 4.7 mg, Sugar 19 g

FRUIT AND BERRY DESSERT

Fruit and Berry Dessert image

This is an easy "throw-together" recipe for a fabulous dessert! Works well with fresh berries from the garden or berries that you've frozen.

Provided by Kelly_Green

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 cups fruit (whatever mixture you like -- blueberry and peach, blackberry, apple and berry, strawberry and rhubar)
3/4-1 cup sugar
1/4 cup cornstarch
1 (18 ounce) box yellow cake mix
1/4 cup butter, melted

Steps:

Preheat oven to 350 degrees F.
Mix fruit/berries with sugar and cornstarch and pour into casserole dish.
Sprinkle entire box of dry cake mix on top of fruit mixture.
Drizzle cubes of melted butter over the top and bake for about 1 hour.
Serve as is or with fresh whipped cream.

Nutrition Facts : Calories 414.2, Fat 13.2, SaturatedFat 4.8, Cholesterol 16.5, Sodium 460.3, Carbohydrate 72.2, Fiber 0.7, Sugar 46.4, Protein 2.9

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