Yahoo Lifestyle 5 Fast Ideas with Berries
On any summer's day, embrace the power of the punnet and serve up a superfood.
I blend a berry brekkie smoothie
I combine 1 cup of orange juice, 1 cup of sliced fresh strawberries and 1 or 2 sliced bananas in a blender, and mix on high ’til smooth and creamy. It's a quick, healthy, delicious way to start your day. Dress it up by serving it in a pretty glass, and garnish with an orange slice. For a refreshingly cool summer cocktail, try adding a shot of rum to kick things up a notch!
Kasey Clark, Chief Copy Editor, Prevention
Drizzle a dressing
For a simple raspberry salad dressing, push 100 g of fresh raspberries through a sieve to remove the seeds. (You want to make about 2 tbs of puree.) Whisk in 2 tbs of freshly squeezed lemon juice and 100 ml of olive oil, then season to taste with salt and pepper. Serve over your favourite mixed greens. Raspberry-dressed salads can make a great accompaniment to your summer barbecues.
Cooking from the Market: Fruit ($24.95; Murdoch Books)
I make a fruit freeze
Nothing makes me wince more than wasting fruit—kids never eat the whole lot, do they? A fantastic way to use up berry, mango and stone-fruit leftovers and create a healthy, sweet treat is to freeze them in a container. Pull it out on a hot summer's day for a cool-me-down frozen fruit salad. Add some chopped mint and a dollop of yoghurt or a scoop of ice-cream on the side.
Amanda Goff, Beauty Editor, Prevention
I bake a berry tarte tatin
It’s easy to make a healthy version of the classic French apple tarte tatin using berries. Melt 15 g of butter with 1/4 cup of caster sugar and 2 tbs of water, stirring until sugar dissolves. Boil until a caramel syrup forms (about 5 minutes). Grease four 8 cm pie dishes; place 5 hulled strawberries and 1 tbs of blueberries in each. Spoon the caramel over and top with rounds of store-bought puff pastry. Bake at 200°C until puffed and golden (about 25 minutes). Turn out and serve.
Kate Gibbs, co-author (with Suzanne Gibbs) of The Thrifty Kitchen ($49.95; Lantern)
Create a blueberry clafoutis
Preheat oven to 200°C. Spread 3/4 cup of almond flakes on a baking tray and toast, stirring once or twice. Transfer to a food processor to cool for a few minutes, then add 2/3 cup of caster sugar, 1 tbs plain flour and 1/2 tsp of salt. Process until almonds are finely ground. Blend in 2 large eggs and 3 extra egg yolks. Add 11/4 cups of cream and continue to blend until a smooth batter forms. Transfer batter to a 4-cup measuring jug. Cover and refrigerate for 12 hours. Divide 3/4 cup of fresh blueberries into six 10 cm tartlet pans. Pour batter over fruit and bake until filling rises slightly, is lightly set and begins to brown on top (about 12 minutes).
Curtis Stone, author of Relaxed Cooking with Curtis Stone ($35; Random House)
RELATED gallery: Sugar-Free Dessert Recipes
Photo credit: Marija Ivkovic
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