BLUEBERRIES AND KIWI WITH PASSION FRUIT BUTTER
Provided by Food Network
Categories dessert
Time 1h30m
Yield 20 pear chips, 6 servings
Number Of Ingredients 10
Steps:
- A few hours before you serve the dish, make the pear chip garnitures. In a small saucepan, over medium heat, stirring together water and 1/2 cup sugar until sugar is completely dissolved. Slice the pear very thinly with a mandolin or a knife and dip in simple syrup. Lay on a silpat and bake in a convection oven on low, 225 degrees F, until dry and crisp about 60 minutes. Keep in an airtight container.
- Place the passion fruit juice, orange juice, and sugar in a saucepan and simmer it to reduce by 1/2. Remove it from the heat and mount (whisk in) the cut up the cold butter a few pieces at a time. Keep warm while preparing the fruit but not too hot or the sauce will break and the butter come out of suspension.
- In red wine glasses or other large stemmed glasses, divide up the blueberries, kiwis, strawberries, and pears evenly amongst 6 glasses. To serve drizzle them with the warm passion fruit butter sauce and place a pear chip in the center.
BLUEBERRY FOOLS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
- Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.
BLACKBERRY & LEMON FOOL
Create this delicious pudding in just 10 minutes, then pop it in the fridge. Serve in glasses and garnish with fresh blackberries for an elegant summer dessert
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 10m
Number Of Ingredients 4
Steps:
- Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
- Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.
Nutrition Facts : Calories 744 calories, Fat 67 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BLUEBERRY/KIWI FLAN
This is a recipe that's fun to make, pretty to serve and tastes good, too. It's also versatile-you can use whatever fruits are your favorites.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16-20 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine the crust ingredients together until blended. Divide dough in half; press onto the bottom and up the sides of greased two 12-in. pizza pans or tart pans with removable bottoms., Bake at 350° for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter. Freeze the other crust for later use. May be frozen for up to 3 months. , In a large bowl, cream together cheese filling ingredients; spread on crust. Spread blueberries and kiwi on top of cheese layer in decorative pattern. Refrigerate. , For glaze, in a small saucepan, combining all the glaze ingredients; bring to a boil. Cook and stir for 1 minute or until thickened; cool. Spread over fruit layer; refrigerate until serving time.
Nutrition Facts : Calories 256 calories, Fat 14g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 116mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
KIWI BLUEBERRY OVERNIGHT OATS
Easy and delicious, these overnight oats with kiwi, blueberries, honey and yogurt are a healthy and nutritious way to start the day!
Provided by Cleanfreshcuisine
Categories Breakfast
Time 10m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a container of your choice, add 1/4 cup of the oats, 1/4 cup of milk, 1 teaspoons honey, half of the diced kiwi and 1/8 cup blueberries. Top with 1/8 cup plain yogurt.
- Repeat layers, ending with fruit topped yogurt. Refrigerate several hours or overnight. Enjoy! One serving.
Nutrition Facts : Calories 497.3, Fat 9, SaturatedFat 3, Cholesterol 14.1, Sodium 86.4, Carbohydrate 87.5, Fiber 11.2, Sugar 30.5, Protein 20.5
SIMPLE BLUEBERRY FOOL
This easy and light dessert is perfect for summer nights.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat 1 cup blueberries, sugar, and thyme in a small saucepan until berries just begin to burst. Remove from heat, stir in remaining berries, and let cool completely.
- Layer 1/4 cup yogurt, 1/2 cup meringue pieces, and 1/4 cup berry mixture in 4 shallow bowls. Garnish with thyme and serve immediately.
Nutrition Facts : Calories 104 g, Cholesterol 4 g, Fat 1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 44 g
BLUEBERRY FOOL
A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.
Provided by Martha Stewart
Time 3h20m
Number Of Ingredients 6
Steps:
- Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
- Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.
BLUEBERRY-KIWI FOOL
Old fashioned English desserts of pureed and whole fruit combined with whipped cream. A simple, comforting dessert. Taken from BH&G.
Provided by jonesies
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish mash 1 cup of the blueberries with a potato masher (or puree with a mini food processor).
- In a medium bowl beat whipping cream and sugar until cream is very stiff.
- Fold in mashed blueberries.
- In individual 6 to 7 ounce glasses or dishes, put a layer of whipped cream mixture and top with remaining blueberries and chopped kiwi.
- Serve immediately, or cover and chill up to 2 hours before serving.
Nutrition Facts : Calories 202.7, Fat 11.6, SaturatedFat 6.9, Cholesterol 40.8, Sodium 14.3, Carbohydrate 25.7, Fiber 4.1, Sugar 17.2, Protein 2
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BLUEBERRY KIWI FOOL | BETTER HOMES & GARDENS
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- In a shallow dish mash 1 cup of the blueberries with a potato masher. (Or puree with a mini food chopper, food processor, or blender.) Stir cinnamon into mashed blueberries.
- In a medium bowl beat whipping cream and sugar until cream is very thick. Fold in mashed blueberries.
- In individual 6- to 7-ounce glasses or dishes, layer whipped cream mixture with remaining blueberries and kiwifruit. Serve immediately or cover and chill up to 2 hours before serving. Makes 6 servings.
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