9 – 12 large fresh strawberries 1 celery rib 1/2 large apple 1 banana 1/4 – 1/2 lemon 1 acai smoothie pack-thawed* (I use samazon brand – unsweetened) 1/2 – 1 packet of NuStevia or 1tbsp. light agave nectar (for sweetness)
If using a blender, blend all ingredients and enjoy. If using a juicer, blend all ingredients except for acai smoothie pack and sweetener. Pour juice in to large glass and stir in acai smoothie pack and sweetener.
Frozen puff pastry comes to the rescue for a quickly assembled dessert that can be adapted as various seasonal fruits arrive at the market.
Makes 12 servings
Refrigerated butter-flavored cooking spray
1 quart fresh blueberries
2 tablespoons cornstarch
1 tablespoon grated lemon zest
1/3 cup sugar substitute
Unbleached all-purpose flour, for dusting
1 sheet frozen puff pastry (1/2 of a 17.3 oz. package), thawed
1 tablespoon fresh lemon juice
Frozen light whipped topping, thawed (optional)
1. Preheat the over to 400°F. Coat a nonstick baking sheet with cooking spray.
2. Place the berries in a bowl. Stir in cornstarch, lemon zest and sugar substitute, making sure that all berries are well coated.
3. On a lightly floured board, roll the puff pastry to a 12 x 14-inch rectangle. Place on the prepared baking sheet.
4. Mound the berries on the pastry, leaving a 1-1/2 inch border. Fold in the four corners. Using wet fingers bring up the border of the dough over the edge of the berries, pleating as you go to form a rustic free-form oval or rectangle. Sprinkle the berries with lemon juice.
5. Generously coat the top of the tart with cooking spray and bake 40 to 45 minutes, until the berries are cooked and the pastry is golden.
6. Serve warm or at room temperature with a dollop of light whipped topping, if desired.
Substitute 3 large peeled, thinly sliced Granny Smith apples for the berries. Add ¼ cup dried currants that have been softened in 2 tablespoons dry sherry. Reduce the sugar substitute to 2 tablespoons. Add ½ teaspoon ground cinnamon. Bake according to master recipe.
Looking for more delicious ways to eat healthy? You’ll find 150 taste-tempting recipes in the Cleveland Healthy Heart Lifestyle Guide and Cookbook.
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Elderberry Recipes can be a wonderful and healthy addition to many of your favorite recipes. You will be surprised at how many great elderberry recipes are available. Work your way through them and you will not be surprised at how much you enjoy them. Take this recipe for elderberry jelly for example. Not only is it delicious but with the antioxidant properties you don’t have to feel guilty eating it.
Bisquick is a lifesaver for quick and easy meals. Who hasn’t had chicken pot pie with a Bisquick crust or breakfast Bisquick biscuits? Making delicious breakfasts would be a much more arduous task without this helpful stuff. The product is also useful for desserts. Cobbler batter doesn’t need to be made from scratch every time when you have Bisquick in the pantry. Not much else is needed for easy blackberry cobbler other than Bisquick, a wet ingredient (like water or juice), and the perfect tasty and nutritious fruit, depending on your preferences.
Here’s a great recipe for cobbler to get you started:
Mix the milk, shortening, sugar, and Bisquick,then pour the mixture into a greased casserole dish. After combining these ingredients, pour the berries, sugar, and water over the batter. Bake at 375 degrees F for forty-five minutes. This dessert can also be used with canned or frozen fruit, substituting juice instead of water if you’d prefer to use them over fresh fruit.
Blackberry cobbler recipes can be altered to accommodate mixed fruits as well. Blueberries and blackberries, for example, would be a tasty mix that would yield exquisite results. Try aronia berries combined with blackberries if you’re looking for something out of the ordinary. Plus, aronia berries have a whole host of health benefits, and so do blackberries so the result would be a superfruit cobbler! Alternatively, try replacing aronia berries in this muffin recipe with blackberries to switch things up a bit.
From Scratch For the cook who prefers a challenge, skip the Bisquick, and start from scratch with this classic blackberry cobbler recipe that is sure to impress guests:
Filling Place berries in a greased 2-quart baking dish. Mix sugar and flour, then add water and lemon juice. Pour this mixture over the berries. Bake at 350 degrees F for 15 minutes while you work on preparing the crust.
Crust Mix the first 4 aforementioned crust ingredients: flour, sugar, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Stir in cream and buttermilk or substitute sour cream. Knead dough 4 to 5 times. Roll to 1/4 inch thickness on floured board and cut to fit dish. After the berries have baked, place crust over hot berries, and brush with butter. Bake at 425 degrees F for 20-30 minutes to achieve optimum results!
Be sure to read more of our blackberry cobbler recipes if you’re in the mood to combine nutrition and flavor in a new dish. We also have some wonderful peach cobbler recipes available. If you have any suggestions or recipes you’d like to share, feel free to leave a comment below. We are always looking for more user input, especially if it means we get to post more delicious recipes!
Aronia berries make great smoothies. Just add them to any juice, fruit popsicle, or your favorite yogurt. They can be put on cold or hot cereal, or added to pancake batter. You can also substitute them in many other berry recipes like cranberry sauce or blueberry muffins. They are great in fruit salads. Just be creative!
Do you have a fabulous Aronia Berry (Chokeberry) Recipe? If so, please submit your recipe below in the comments section.
Aronia Berry Bread
2 cups Flour
1 1/2 teaspoon Baking powder
1 teaspoon Salt
1/2 teaspoon Baking soda
1/8 cup Shortening
3/4 cup orange juice
1 cup Sugar
1 cup aronia berries or one cup of juice
1 cup Nuts
Sift together flour, baking powder, salt and baking soda. In blender, combine egg, shortening, orange juice, and sugar. Add aronia berries & nuts and chop briefly. Empty into flour mixture. Mix by hand until moistened. Bake in a greased 9×5 pan at 350F for 50 to 60 minutes.
Jelly #1 Makes 10 8oz glasses 3.5 lbs aronia berries 3 cups water 6.5 cups sugar 1 bottle liquid pectin
Wash & stem fruit. Place in a kettle with water, bring to a boil, and simmer for 15 minutes. Extract juice. Measure out 3 cups and mix with sugar. Follow the standard procedure for making jelly with liquid pectin.
Stem and put washed aronia berries in a kettle with 3 cups water, bring to a boil, and simmer for 15 minutes. Cool slightly. Place in a jelly bag, and let drain until dripping stops, then squeeze our remaining juice. Measure 3 cups of the juice into a large saucepan. (For a stronger cherry flavor, add 1/4 teaspoon almond extract). To the juice, add the sugar and mix well. Place over high heat and bring to a boil, stirring constantly. At once stir in pectin, then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off any foam with a metal spoon, and pour quickly into hot sterilized jars. cover with hot paraffin. Fills 9 medium glasses or jars.
Aronia Berry Wine (This makes a 5 gallon batch)
22 lbs aronia berries
1 lb white raisins
1 qt lemon juice
11 1/2 1bs granulated sugar
1/4 tsp potassium metabisulfite
1 tblsp pectic enzyme
water to make up 5 1/2 gallons
2 tblsp yeast nutrient
1 pkt Lalvin K1-V1116 wine yeast
Starting acid 0.75-0.80%, specific gravity 1.090.
Night before, thaw frozen fruit. Next day, put thawed fruit and white raisin in juicer steamer. Steam 90 minutes per batch (3 batches). Add 1 qt fresh lemon juice to fruit juice. Dissolve 8 lbs sugar in 2 gallons of boiling water. Add to fruit juice in primary container. Add cold water to fruit juice to bring total must to 5 1/2 gallons. Bring specific gravity to 1.090 with sugar syrup. Bring acid to .75-.80 with tartaric acid. Add 1/4 tsp potassium metabisulfite and 1 tblsp pectic enzyme. Cover and rest for 24 hours. After rest period, add 2 tblsp yeast nutrient. Make yeast starter with Lalvin Bourgovin RC 212 and when active add to must. Cover, add airlock and ferment in 70 – 75 degree F. temp for two days then at 60 – 65 degrees until specific gravity is 1.005. At 1.005, rack into secondary, add airlock and rest 3 weeks at 60 – 65 degrees. After 3 weeks, rack and add 2 crushed Campden tablets. Rest 2 months and rack again. If you are going to sweeten, add 1 tblsp Potassium Sorbate and sugar syrup to your taste. Rest for 1 month. Rack again, adjust acid and sugar as needed. If wine is not clear, fine with Sparkolloid. Cold Stabilize for 2 weeks. Rack and Bottle. [Recipe by Barbara and Romaine Breault, Bloomington Minnesota]