Oven Dried Blueberries Recipes
OVEN-DRIED BLUEBERRIES
Keep these in your pantry to perk up yogurt, granola, or oatmeal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Blueberry Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Heat oven to 225 degrees. Toss blueberries with honey in a bowl. Bake berries on aparchment-lined baking sheetuntil shriveled but still supple,about 2 hours. Let cool.
OVEN-DRIED FRUIT
Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Fills one standard baking pan
Number Of Ingredients 7
Steps:
- Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you're drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit's tartness, add more sugar.
- Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.
OVEN DRIED BLUEBERRIES
Dried blueberries are a terrific addition to perk up plain vanilla yogurt, or use them in granola, or just toss a few into your morning oatmeal. They last about a month in an airtight container in your cupboard.
Provided by threeovens
Categories Berries
Time 2h5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees F; line a rimmed baking sheet with parchment paper.
- Arrange blueberries on parchment paper and drizzle with the honey; toss to coat.
- Cook in oven, turning sheet once, until blueberries are shriveled, but still supple, about 2 hours.
- Store in an airtight container about 1 month in a cool dark cupboard.
Nutrition Facts : Calories 13, Fat 0.1, Sodium 0.2, Carbohydrate 3.3, Fiber 0.4, Sugar 2.5, Protein 0.1
SASKATOON DELIGHT (BLUEBERRIES)
After you have made and enjoyed your Saskatoon pies be sure and use some of those lovely lush berries for this delightful dessert. A family member shared this recipe and it's right up there with the Saskatoon Pie when preparing a special dessert for summer guests! When time allows I prepare a home made pudding instead of the instant pudding powder. The recipe did not specify pan size, I use a large pie pan or the 9 inch spring form pan, this works well for me. Prepare the Saskatoon Filling first to assure it is cool. I sweeten my whipped cream with 1 1/2 to 2 tablespoons of sugar - the choice to sweeten is yours - you may even wish to add more. Dream Whip or Cool Whip may be used in place of the whipped cream - again the choice is yours. If Saskatoons are not available Blueberries may be used with equally good results.
Provided by Gerry
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Base, mix together Graham crumbs, margarine, sugar, flour and pat into pan.
- Filling, beat Vanilla Pudding Mix with cold milk using a whisk or an electric beater, spread over base.
- Saskatoon Filling, in saucepan berries and sugar, with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together cornstarch and water, add stir until thickens, cool.
- When cool spread over the pudding layer.
- Topping.
- In a large bowl beat the (8 ounce) package of cream cheese until smooth. In a second bowl whip the cup of whipping cream to make for two cups whipped. Blend the whipped cream into cream cheese and spread over the top of the Saskatoon layer.
- Refrigerate.
- Cooking time includes 30 minutes cooling time for the berry filling, which I often cool in the fridge, but be sure this mixture is cool before you spread it on the pudding layer!
Nutrition Facts : Calories 766.8, Fat 49.7, SaturatedFat 23.3, Cholesterol 113, Sodium 856.6, Carbohydrate 73.2, Fiber 0.7, Sugar 52.3, Protein 9.4
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