Spray an 8X8 baking pan.
Mix the fruit ingredients in the pan and stir well.
In a separate bowl, mix together crisp mix.
Spread this mixture over the berry mixture to make a top crust.
Bake at 350\u00b0F for 40-45 minutes or until topping gets crunchy.
/2 cup of the crisp topping into a medium mixing
uart glass pan. Top with berry concoction. Finish off by crumbling
orm.
Returning to the crisp -- prepare pears by peeling and
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
about 1 hour. Remove the crisp to a rack to cool
heaping tablespoon of the Berry Pie Filling in the center
ithout overlapping) until tortillas are crisp yet still malleable. Remove from
enders and the bacon is crisp, about 8 minutes. using a
Blend or process berries, sugar, liqueur and 1/4 cup of the juice until smooth.
Dip ladyfingers in remaining juice; divide among six 1 1/2-cup serving glasses.
Divide half the yogurt among glasses; top with half the berry mixture. Repeat layering with remaining yogurt and berry mixture. Sprinkle with coconut.
ith a little whipped cream (recipe follows) or cinnamon on top
f necessary.
Put the berry mixture into the pastry shell
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
Bake in the preheated oven until golden brown, about 45 minutes.
o evenly coat. Put the berry mixture in a large greased
Drain pineapple.
Heat syrup to a boil; add gelatin and stir until dissolved.
Set aside to cool.
Combine cream cheese, pineapple, pimento, celery and salt.
Blend well.
Fold into cooled gelatin.
Whip cream until stiff and fold into gelatin. Turn mixture into a mold and chill.
Unmold and serve on crisp greens.
(Makes 6 to 8 servings.)
br>Stir in the wheat berry sprouts and just enough whole
ake your own:
This recipe makes about 1-2/3
heesecakes and drizzle with the berry sauce.
little. This is the best size for me, I like
Puree the 4-Field Berry Mix and press through a