Summer Fest: Four Healthy Berry Recipes
June is prime season for cooking and eating berries. Blueberries, raspberries and strawberries are all in their prime at markets right now. Blackberries are just starting to be seen, as well, though they'll peak later in the summer. Some of the best ways to feature these berries are in simple summer desserts like cobblers, crisps or trifles. But if you still want the sweetness of these berries without the calories that these classic desserts pack on, we've got four light favorites to satisfy your sweet tooth.
Bobby Deen adds more sweetness to blueberries, raspberries and strawberries with a touch of maple syrup. Layer them with a part-skim ricotta cheese mixture and top with toasted walnuts for a finishing crunch.
This dessert from Laura Calder looks decadent but has only 183 calories per serving. Stir framboise (raspberry liqueur) into the tart's creamy filling and top with neatly arranged raspberries.
Ellie Krieger makes a syrup of balsamic vinegar with a touch of sugar to toss with strawberries and basil. Serve the soaked strawberries over a bowl of chilled ricotta and honey.
This four-ingredient dessert can be prepared in just 10 minutes and freezes in an hour. Traditional custard-based strawberry ice cream has 282 calories, 12 grams of saturated fat and 134 times the cholesterol of this option, which has only 70 calories per serving and less than 1/2 gram of saturated fat.
Feed Me Phoebe: Gluten-Free Blueberry-Almond Pancakes
Dishin & Dishes: Crunchy Topped Blueberry White Chocolate Muffins
Jeanette's Healthy Living: Gingered Blueberry Shortcakes With Light Creamy Topping
Red or Green?: Strawberry & Blueberry Crisp (Red or Green-style)
Pinch My Salt: Strawberry Peach Cobbler With Almond Biscuit Topping
Cooking With Elise: Dehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
The Sensitive Epicure: Strawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
From My Corner of Saratoga: Mixed Berry Freezer Pops