Divide frozen berries among individual serving plates. Let thaw, about 10 minutes.
Combine heavy cream and white chocolate in top of a double boiler over simmering water. Cook, stirring frequently and scraping down the sides with a rubber spatula, until chocolate is melted completely, 5 to 8 minutes. Stir in vanilla extract.
Ladle warm chocolate ganache over berries.
venly distribute 1/2 of frozen berries on the top. Finish it
he layers, adding a few berries on top of the frosting
Dissolve Jell-O in hot water; stir in frozen berries until all is thawed.
Add applesauce and refrigerate to set.
Refrigerate until serving.
For Frozen Berries:
About 45 minutes before
t a time. If using frozen berries, use both liquied and solids
n a medium saucepan, combine frozen berries, 2 tbsp water and sugar
egrees F.
Place the frozen berries, sugar, cornstarch and 1/2
For berry parfaits, combine ice cream, berries and chocolate. Distribute between 6 (5.5 oz) silicone molds and freeze for 3 hours or overnight, until firm.
For raspberry coulis, combine raspberries and powdered sugar in a medium pan. Bring to a boil, stirring and mashing with a wooden spoon. Simmer for 1 min then strain and let cool.
To serve, remove parfaits from molds and transfer to serving plates. Drizzle with coulis and garnish with reserved raspberries and mint leaves.
Add frozen berries, soy milk to a blender.
Peel banana and break up into pieces and add to blender.
Add soy protein powder and flax meal to blender.
Blend at high speed until smooth. Pour into glass and enjoy.
he custard, measure out your frozen berries. I'm lucky enough to
lass bowl for display add frozen berries and fresh strawberries and mix
Lightly spray the inside of muffin tins with nonstick spray. With a paper towel or tissue, gently wipe the spray inside each muffin cup.
Spread soft butter around inside of each muffin cup liberally.
Set aside tins in cool place.
Into a bowl, put 1/3 cup flour, 1/3 cup confectioners sugar and 1/2 teaspoon cinnamon; mix well, then add the fresh or hard frozen berries and mix well. Reserve at room temperature.
n sifted flours, coconut, buttermilk, frozen berries, and reserved lime peel and
f preserves and can be frozen or stored in the refrigerator
wo cups of fresh or frozen berries.
Slice strawberries if using
Using an immersion blender, or regular blender, blend frozen fruits, banana, and ice until smooth.
Add in spinach a little at a time, blending thoroughly after each addition.
Sweeten to taste.
Serve immediately.
Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
Spread the berries on a tray, cover with plasticfoil and freeze.
Pour the cream into a pot with the vanilla pods and bring to a almost boil.
Put the chocolate into a bowl and strain the warm cream over the chocolate.
Stir until smooth.
Put the berries on four dessert plates and pour the sauce over.
Serve right away!
If using dried berries, place in a bowl and pour boiling water over them.
Let them sit for once minute, drain and set aside.
If using frozen berries, thaw out and drain off moisture.
In a large mixing bowl, beat cream cheese and blue cheese until nearly smooth.
Stir in berries, garlic and green onions, until just combined.
Transfer to a serving bowl, cover and refrigerate for up to 4 hours.
To serve, sprinkle with pecans and serve with crackers.