Blackberries
Sugar
• Lightly toast or broil slices of angel food cake and top with a generous squeeze of sweetened purée.
• To keep from diluting bowls of punch, freeze purée mixed with apple juice in a ring mold or decorative ice mold and float it in the punch.
• Berry purées are delicious in teriyaki or sweet-and-sour sauces as well as marinades and soups.
• Berry Butter, a delicious blending of berry purée and softened butter, is a marvelous mixture to have on hand in your freezer because it goes so well with hot rolls, French toast, waffles, muffins, breads, and much more. Once prepared, fill a pastry tube and pipe rosettes onto a small tray covered with parchment or plastic wrap. Freeze until solid, then arrange in layers between plastic wrap in an airtight freezer container. The rosettes may be stored in the freezer for several months. Remove shortly before serving.
• For a Fruit Fondue, place pieces of fruit (thick banana slices, strawberries, pineapple chunks, orange segments, apple and pear wedges) on fancy toothpicks. Swirl together some plain or lemon yogurt and sweetened berry purée. Surround the dipping sauce with small bowls of nuts and coconut for dipping too. You could also use sugar cookies, or cubes of pound cake and brownies for dipping.
• Low-Cal Twister: Pour several tablespoons of purée in a glass and add sparkling water and a twist of lime.
• Jazz up your diet sodas or lemonade with a berry purée for a new flavor: Colas, ginger ale, orange and lemon-lime with raspberry; lemon-lime with blackberry.
• Midday Refresher: Try a red raspberry iced mocha. In a blender, swirl together sweetened raspberry purée and light cream (half & half), with a bit of chilled coffee and ice. Blend until the ice is very finely crushed, then serve in a tall glass, topped with whipped cream and a fresh raspberry garnish.
• Fireside Favorite: Stir 2 tablespoons of sweetened berry purée into a mug of steaming milk or hot chocolate.
Sugar
• Lightly toast or broil slices of angel food cake and top with a generous squeeze of sweetened purée.
• To keep from diluting bowls of punch, freeze purée mixed with apple juice in a ring mold or decorative ice mold and float it in the punch.
• Berry purées are delicious in teriyaki or sweet-and-sour sauces as well as marinades and soups.
• Berry Butter, a delicious blending of berry purée and softened butter, is a marvelous mixture to have on hand in your freezer because it goes so well with hot rolls, French toast, waffles, muffins, breads, and much more. Once prepared, fill a pastry tube and pipe rosettes onto a small tray covered with parchment or plastic wrap. Freeze until solid, then arrange in layers between plastic wrap in an airtight freezer container. The rosettes may be stored in the freezer for several months. Remove shortly before serving.
• For a Fruit Fondue, place pieces of fruit (thick banana slices, strawberries, pineapple chunks, orange segments, apple and pear wedges) on fancy toothpicks. Swirl together some plain or lemon yogurt and sweetened berry purée. Surround the dipping sauce with small bowls of nuts and coconut for dipping too. You could also use sugar cookies, or cubes of pound cake and brownies for dipping.
• Low-Cal Twister: Pour several tablespoons of purée in a glass and add sparkling water and a twist of lime.
• Jazz up your diet sodas or lemonade with a berry purée for a new flavor: Colas, ginger ale, orange and lemon-lime with raspberry; lemon-lime with blackberry.
• Midday Refresher: Try a red raspberry iced mocha. In a blender, swirl together sweetened raspberry purée and light cream (half & half), with a bit of chilled coffee and ice. Blend until the ice is very finely crushed, then serve in a tall glass, topped with whipped cream and a fresh raspberry garnish.
• Fireside Favorite: Stir 2 tablespoons of sweetened berry purée into a mug of steaming milk or hot chocolate.
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