South Beach Strawberry Blueberry Crunch Food

STRAWBERRY MUFFINS

Strawberry Muffins image

Provided by Ina Garten

Time 40m

Yield 16 to 18 mufins

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar

Steps:

Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

TRIPLE BERRY CRISP

Triple Berry Crisp image

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Provided by Anonymous

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 10

Ingredients

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g

SOUTH BEACH STRAWBERRY-BLUEBERRY CRUNCH

South Beach Strawberry-Blueberry Crunch image

I have not tried this recipe. I got it from South Beach Daily Diet Dish. This warm baked fruit dessert topped with fresh ricotta requires little effort. It's the perfect treat for the Fourth of July, with colors that aptly suit America's birthday bash theme. Why not celebrate this Fourth of July with the freedom to enjoy dessert? To cap off an Independence Day meal filled with chilled salads, sides, and grilled favorites, try a bowl of this colorful dessert from The South Beach Diet® Taste of Summer Cookbook. The Taste of Summer Cookbook is designed to help keep you on the Beach during the summer season (and year-round!) with 150 all-new recipes perfect for your favorite warm-weather events. This cookbook - the latest from Dr. Arthur Agatston, leading cardiologist and author of The South Beach Diet® - is inspired by the season's bounty of fresh foods, but there are also tips for enjoying these delicious recipes as part of your fun and healthy eating plan all year long. Strawberries and blueberries give this patriotic sweet treat lots of antioxidant pop. And with only 100 calories per generous serving, let freedom ring!

Provided by internetnut

Categories Dessert

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup whole almond, plus
2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon trans-fat free margarine
2 cups sliced strawberries
1 cup blueberries
1 tablespoon granular sugar substitute
6 tablespoons part-skim ricotta cheese

Steps:

Preheat the oven to 350°F
In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.
Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.

Nutrition Facts : Calories 205.2, Fat 10.9, SaturatedFat 2.2, Cholesterol 9.3, Sodium 39.4, Carbohydrate 22.4, Fiber 5.1, Sugar 13, Protein 7.9

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