‘Tis the season for just picked berries. Depending upon where you live, they may be blackberries, raspberries, strawberries or blueberries. Here in Florida, we are fortunate that we can get our hands on whatever our craving. I love to eat ’em right out of the box or throw them on cereal or salads. However, if you want variety in your berry consumption, I’ve got some quick and easy recopies that are quick and absolutely D-E-L-I-C-I-O-U-S.
Berry Parfait (Serves 2)
1 cup ricotta cheese (Skim or whole, it’s up to the calories you want to count)
1/2 teaspoon vanilla
2 teaspoons sweetener (Sugar or alternative sweetener is fine)
1 1/2 cup washed and cleaned berries (Whole or sliced. You can mix em up if you want)
Mix first three ingredients.
Use two bowls, wine glasses or medium glasses and start with a layer of berries, spoon over a layer of the mixture and alternate layers ending with the cheese mixture. Top with a few stray berries. Chill till ready to serve.
Chocolate Covered Strawberries
4 oz Bitter or semi-sweet chocolate chips
1/2 tablespoon Cointreau, Grand Marnier, Cherry Herring or Drambuie
1/2 tablespoon milk (Skim, whole, whatever you prefer)
16 Washed Strawberries-I like to leave the leaves on.
In microwave bowl or glass measuring cup melt chocolate chips, liquor and milk. Microwave at medium power, stirring every 20 seconds till chips are soft and ingredients blended. Line plate with waxed or parchment paper. Dip strawberries into melted chocolate allowing extra to drip off berry back into melted chocolate. Place coated berry on plate. When all berries have been dipped, chill in refrigerator to allow chocolate to set. Chill for 15 minutes or until served, but I would use the same day to maximize flavor, Bring to room temp before serving.
Berry Lemon Cups
1 cup Washed and Cleaned Blueberries, raspberries or strawberries
2-3 cups Lemon Ice or Lemon Sorbet
8 Mint Leaves
In a medium sized muffin pan, fill muffin cups to top with lemon sorbet or lemon ice. Be sure to level off top of each cup by dragging across edge of spatula or knife. Freeze muffin pan till ready to serve. When ready to serve, let pan sit in cool water in sink for a minute or two in order to allow iced cups to slide out easily. Sprinkle a layer of berries on the number of plates you will use. Lay cookie sheet over pan and invert iced cups on to pan. Lift off muffin pan and quickly. With a metal spatula, slide individual ice molds atop each plate of berries. Top with three berries and a mint leaf and serve. Immediately freeze unused ice molds in a plastic container and enjoy later.