These recipes are courtesy of Driscoll's Berries
Need to get the kids involved with cooking, try this delicious recipe, combining 2 of their favorites - chocolate and sweet berries. This treat has some sweet to it but is also healthy with the berries.
This blueberry ice cream recipe is perfect if you've never tried blueberries and chocolate together before. The creamy blueberry puree creates a delectable ice cream, made even better with chunks of dark chocolate. Take it to the next level with our quick and easy chocolate sauce.
- 2 packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
- 1 cup sugar
- 1/8 teaspoons salt
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- 3 ounces bar dark chocolate, chopped into small chunks (or 1/2 cup of mini semi-sweet morsels)
- Mix blueberries, sugar, and salt in a heavy saucepan over medium-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender. Stir puree together with heavy cream, milk and lemon juice. Chill in refrigerator overnight. Pour into an ice cream maker and freeze according to manufacturer's directions. Swirl in dark chocolate by pouring small chunks into machine during last 5 minutes of freezing
Vanilla Mascarpone Blueberry Cheesecake
This rich and creamy blueberry vanilla bean cheesecake has a crust made from ground almonds, making it gluten-free. The smooth blend of cream cheese and mascarpone cheese (Italian cream cheese) has a sophisticated flavor that pairs perfectly with a topping of barely-cooked juicy blueberries. One of my favorites ;-) I love cheesecake and the mascarpone makes it so sweet.
- 2 cups slivered almonds
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, at room temperature
- 2 packages (8 ounces each) mascarpone cheese, at room temperature
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 4 large eggs
- 4 tablespoons sugar
- 2 tablespoons water
- 2 packages (6 ounces or 1 1/4 cups each) Driscoll's Blueberries
- Preheat oven to 350°F. Place almonds and sugar in bowl of a food processor and process until finely ground. Combine almond mixture and butter in a medium bowl. Pack into a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Wrap pan with triple layer of heavy-duty aluminum foil, making sure that foil reaches top of side of pan. Bake until lightly golden and set, about 15 minutes. Let cool completely. Reduce oven temperature to 300°F. Fill a large saucepot with water and bring to a boil over high heat.
- Mix cream cheese, mascarpone, sugar, and scrapings from vanilla bean in an electric mixer on low speed until blended. Add vanilla extract. Add eggs, 1 at a time, on low speed. Pour batter into cooled crust. Place cake pan in a larger roasting pan and fill halfway up side of cake pan with boiling water. Bake 1 hour 30 minutes or until edges are set and center jiggles slightly. Remove roasting pan from oven. Remove cake pan from water bath and let cool completely on a wire rack. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
- Bring sugar and water to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low and add blueberries. Cook, stirring frequently, until juices release and thicken and blueberries soften, about 5 minutes. Let cool slightly. Spoon blueberry mixture on top of cooled cheesecake.
Thanks for stopping by and I hope you enjoy these blueberry recipes !!!
Loaded with antioxidants, blueberries are easy to use in a variety of dishes!!!
No wonder blueberries are one of nature’s superfoods: they’re fat-free, high in fiber, and deliciously low in calories. Whether you’re snacking by the handful, sprinkling them on top of treats, or baking them right in, including blueberries in your diet is an easy way to help you lose weight and stay in shape.
Comment below and tell me your favorite Sweet..