Blueberries Or Raspberries With Cream Recipes

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

Steps:

• In a mixing bowl, add cheese, yogurt and honey.
• Using an electric mixer, beat at high speed until light and creamy.
• Stir in lemon zest.
• Layer lemon cream and blueberries or raspberries in dessert dishes or wineglasses.
• Garnish with a sprig of mint.

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Cut cream cheese into about 8 cubes and place into a medium bowl. Beat until smooth with an electric mixer, about 2 minutes. Add blueberries, and mix on low until fruit is partially smashed. Add raspberries, and mix just until they're broken up. Add vanilla extract and maple syrup, and mix until desired consistency is reached.
• Spoon cream cheese into an airtight container and refrigerate until firmed up, about 30 minutes. Store in the refrigerator.

Steps:

• The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
• Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
• Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

Steps:

• Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
• Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.