Finnishberrydessert Recipes
FINNISH BERRY DESSERT
This was emailed to me from Taste of Home. It sounded very cool and comforting for hot weather when berries are in season. Enjoy!
Provided by PaulaG
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large heat-proof bowl, combine the fruit with 2 tablespoons of sugar.
- In a saucepan, combine the cornstarch and juice until smooth; bring to a boil and cook and stir for 2 minutes or until thickened.
- Remove for heat and allow to cool for 10 minutes; pour the mixture over the fruit tossing to coat.
- Sprinkle with remaining sugar, cover and refrigerate until chilled.
- To serve, spoon the fruit into individual dessert dishes and top with frozen yogurt if desired.
Nutrition Facts : Calories 58.4, Fat 0.3, Sodium 0.9, Carbohydrate 14.5, Fiber 2.2, Sugar 9.5, Protein 0.6
FINNISH BERRY SOUP (MARJAKEITTO)
Make and share this Finnish Berry Soup (Marjakeitto) recipe from Food.com.
Provided by pavut
Categories Lunch/Snacks
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine berries, water and juice and bring to a boil.
- In the meantime, combine potato flour and cold water and mix.
- When the water and berries boil, give the potato flour mixture a stir and add.
- Boil a few minutes longer until it thickens a little.
- Remove from heat.
- Add sweetener and vanilla.
Nutrition Facts : Calories 142.7, Fat 0.5, SaturatedFat 0.1, Sodium 18, Carbohydrate 34, Fiber 3, Sugar 22.2, Protein 1.3
FINNISH BLUEBERRY SQUARES
This is a family favorite. I found the recipe in the Pillsbury Classic Cookbooks, November 1992 #141. I've been making it ever since. When you roll out the crust for the lattice top it does break so don't try to weave like a traditional lattice. If you cut into 12 squares, 1 square is 4 points on Weight Watchers. 24 bars is 2 points on Weight Watchers
Provided by Kathy in Dearborn
Categories Tarts
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine butter and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover; refrigerate until firm, about 2 hours ( sometimes make the day before).
- In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat to cool.
- Heat oven to 375 degrees F. Pat 2/3 of chill dough into a 13X9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will break together.) Trim and seal edges. I use fork tines to seal.
- Bake at 375 degrees F for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar, optional and cut into squares.
Nutrition Facts : Calories 371.6, Fat 16.2, SaturatedFat 9.9, Cholesterol 58.3, Sodium 164.4, Carbohydrate 54, Fiber 1.7, Sugar 28.7, Protein 3.9
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