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Mix It Up With Jenny - Berried Treasure

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Strawberries & Cream Sherbet
Lemon Raspberry Oven Pancake

(Family Features) - Oh, how I love it when berry season arrives. I feel like I'm on a treasure hunt at the grocery store or farmers' market, discovering mounds of jewel-colored strawberries, blueberries, blackberries, raspberries and more.

While these fresh gems are fantastic on their own, I love to find ways to use them in all kinds of recipes. I just had to share the recipes for these two beautiful berried treasures - they'll make any occasion extra special.

To discover more delicious berry recipes, visit VeryBestBaking.com.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

Strawberries & Cream Sherbet

Ingredients
  • 1 bag (16 ounces) frozen strawberries, unsweetened
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 1/2 cup granulated sugar
  • 2 teaspoons fresh lemon juice

Preparation
    1. PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.
    2. POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses.

Calories: 90g     Total Fat: 0.5g
Cholesterol: 5mg     Protein: 3g
Carbohydrates: 18g     Sodium: 45mg

Serves
Makes 10 servings, 1/2 cup each

Notes, Tips & Suggestions
TIP: 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.

Lemon Raspberry Oven Pancake

Ingredients
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 3/4 cup egg substitute or 3 large eggs
  • 1 1/2 teaspoons grated lemon peel
  • 1/2pint (about 1 cup) fresh raspberries

Preparation
    1. PREHEAT oven to 450º F.
    2. SPRAY 9-inch deep-dish pie plate or cake pan with nonstick cooking spray.
    3. COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, egg substitute, lemon peel and vanilla extract and egg in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2 tablespoons sugar.
    4. BAKE for 15 to 20 minutes or until puffed and light golden brown. Serve warm.

Calories: 140g     Total Fat: 2g
Cholesterol: 10mg     Protein: 7g
Carbohydrates: 23g     Sodium: 170mg

Serves
Makes 8 servings

Notes, Tips & Suggestions
TIP: Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.

SOURCE: Nestlé


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