Thursday, July 20, 2006

A Very Berry Dessert



It just had to happen. Another blog swap with Pam! It was so much fun the last time that we had to do it again.

Pam was over here and served this up, something refreshing for this blog swap. We decided to keep the theme similar to my Monthly Mingle. The summer's been a great one. We've had great warm or rather hot weather and as I see on a lot of blogs the trend is pretty much worldwide. So, we thought we would inspire you with something cooling to Beat The Heat.

I am serving up a delicious and refreshing dessert, that is not only simple to make but scrumptious that it'll leave you licking your fingers. What's more it uses the perfect ingredients for the summer - berries.

As a matter of fact did you know that Blueberries are one of the world's most healthiest foods? Furthermore, they are currently at the peak of their season and available almost everywhere. They are not only bursting with flavor but low in calories and deliver powerful antioxidant protection from the oxidative damage caused by free radicals. I just love their sweet and tangy flavor and currently am using them in everything I possibly can. My men at home can't get enough of these lovely berries either, so there is no excuse to serve bowl fulls of this dessert ;-)

And no excuse not to send this to Cate's ARF/5-A-Day Tuesday either!






Ingredients:
Vanilla Pod
Berries - Blueberries, red currents, strawberries or whatever you fancy
Thick natural yoghurt - please do not use the low fat type for this one
2 tablespoons sugar
Cinnamon -just a pinch
1 tablespoon vanilla sugar*
A few pieces of Cantuccini - or any other nutty type cookie






Method:

To make the vanilla yoghurt: Pour the yoghurt in a bowl and whisk till smooth. Cut open the vanilla pod and scrape the insides out into to the yoghurt. Mix well and allow to cool for a few hours.

Wash and clean the berries and place in a clean bowl. Add the sugar, cinnamon and vanilla sugar and mix together well. Allow to cool.

Break up the cantuccini in coarse pieces.

Serve the berries in little bowls and pour some of the vanilla yoghurt on top. Sprinkle with the cookie bits.

* To make vanilla sugar just place the rest of the vanilla pod into a jar with some normal sugar. You can also add some fresh pods including the inside to give it a more intensive taste.






Verdict:
Very Berry indeed ;-) I love this type of dessert in the summer. As a matter of fact I love it just about any time of the day. Kids love it anyway because of all the lovely berries and this is a healthy dessert for them. So, I can always give seconds without have a guilty conscious.

I really hope you enjoy this and I look forward to your comments.




Make sure you sign up for the Blogger Postcard around the World - BPW event. It's going to be a tidal wave of postcards around the World!



This is also going out to Nandita for her bi-weekly Weekend Breakfast Blogging




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5 comments :

  1. Hi Meeta,
    That looks like easy, healthful dessert.
    Thanks for sharing.
    Pavani

    ReplyDelete
  2. Love the berries here. Yes, a tasty and healthy dessert.

    Paz

    ReplyDelete
  3. Got here via your lovely photographs on Flickr. Nice recipe too!If only one could get blueberries in India! And Cantuccini...ah well cashew biscuits will do just as well.

    ReplyDelete
  4. Speaking of blueberries, our blueberry muffin shortcases are proof that here at the Fish Creek House Bed and Breakfast life's too short, eat dessert first...for breakfast

    Blueberry Muffin Shortcakes
    Blueberry muffin mix stirs up into sweet and easy shortcakes.
    1 box (1 lb 2.25 oz) wild blueberry muffin mix
    1/2 cup sour cream
    1 egg
    3/4 cup water
    3 tablespoons vegetable oil
    Coarse white sugar, if desired
    3 cups sliced strawberries
    1 cup fresh blueberries
    1/3 cup granulated sugar
    1 1/2 cups frozen (thawed) whipped topping


    1 . Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
    2 . Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar.
    3 . Bake 25 to 29 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve.
    4 . Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.

    ReplyDelete

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta