With spring and summer upon us, we've been anticipating the berry season!These recipes are fantastic and delicious, combining favorites like cupcakes and ice cream with berry for a new and yummy twist. Not only are the dessert delicious but they provide antioxidants too! Happy cooking!
Chocolate-Cherry Cupcakes
Ingredients
· 3/4 cup whole-wheat pastry flour
· 3/4 cup cake flour
· 1/2 cup unsweetened cocoa powder
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 3/4 cup granulated sugar
· 1/4 cup canola oil
· 1 large egg
· 1 teaspoon vanilla extract
· 1/2 cup nonfat buttermilk
· 1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
Frosting
· 6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
· 1/2 cup reduced-fat sour cream
· 1 cup packed confectioners’ sugar
Preparation
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
2. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).
4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
5. To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.
Nutrition
Per cupcake: 269 calories; 10 g fat ( 3 g sat , 4 g mono ); 32 mg cholesterol; 42 g carbohydrates; 23 g added sugars; 5 g protein; 2 g fiber; 286 mg sodium; 150 mg potassium.
Comments:
This is a fantastic and yummy recipe. The cherries can be bought at your local farmers market. Instead of using sour cream use nonfat Greek yogurt, it no only makes this yummy dessert healthier, but also there is no noticeable difference!
Salted Caramel Brownies
Ingredients:
· 3 19/50 ounces all-purpose flour (about 3/4 cup)
· 1 cup granulated sugar
· 3/4 cup unsweetened cocoa
· 1/2 cup packed brown sugar
· 1/2 teaspoon baking powder $
· 6 tablespoons butter, melted $
· 2 large eggs
· 1 teaspoon vanilla extract $
· Cooking spray $
· Topping:
· 1/4 cup butter $
· 1/4 cup packed brown sugar
· 3 1/2 tablespoons evaporated fat-free milk, divided
· 1/4 teaspoon vanilla extract
· 1/2 cup powdered sugar
· 1 ounce bittersweet chocolate, coarsely chopped
· 1/8 teaspoon coarse sea salt
Preparation
1. Preheat oven to 350°.
2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.
Comments:
A yummy caramel treat for any occasion!
Fresh Blackberry Sauce
Makes about 2 cups
Ingredients
· 1 1/2 pints blackberries
· 2 tablespoons blackberry brandy
· 2 tablespoons orange juice
Preparation
· 3 tablespoons honey, preferably berry-blossom honey
Pick over the berries and reserve 1 cup of the smallest and most attractive. Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey. Transfer the mixture to a sieve set over a medium bowl. Press the puree through the sieve and discard the seeds.
· Just before serving, stir in the reserved whole berries.
Nutrition
Per 2-tablespoon serving: 30 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 7 g carbohydrates; 0 g protein; 1 g fiber; 1 mg sodium; 50 mg potassium.
Carbohydrate Servings: 1
Comments:
A delicious and yummy treat for yogurt, ice cream or pound cake. The black berries can be grown right in your back yard or bought at a local farmers market.
