- Crunchy cherries
For even more flavorful crispy, use fresh cherries. To get a number of cherries you need here, buy one kilogram (two pounds) of fresh cherries and pit them. This should give you the same amount as frozen pitted cherries.
- Sour cherries, fresh or frozen, may be substituted for sweet cherries, but add sugar to the cherry mixture according to your taste.
Preparation time: 15 minutes; cooking time: 25 minutes; For 4 people.
- 50 g (1/4 t) granulated sugar
- 30 ml (2 tablespoons) cornstarch
- 5 ml (1 teaspoon) cinnamon
- 2 ml (1/2 teaspoon) pepper
- 2 mL (1/2 teaspoon) salt, divided
- 5 ml (1/8 teaspoon) of Jamaican pepper
- 10 ml (2 teaspoons) of lime zest
- 675 g (22 oz) sweet cherries are frozen, thawed, thawed
- 15 ml (1 tbsp) fresh lime juice
- 175 g (3/4 t) oatmeal rolled olives
- 75 g (1/3 t) flour
- 75 g (1/3 t) lightly packed brown sugar
- 45 ml (3 tbsp.) Cold unsalted butter, cut.
- Preheat the oven to 200 ° C (400 ° F). In a large bowl, combine granulated sugar, cornstarch, cinnamon, pepper, 1/4 teaspoon salt, chili pepper and lime zest. Add cherries and lime juice, mix to coat. Transfer to a 22 x 22 centimeter (nine x nine in) glass baking dish. Set aside.
- In a medium bowl, mix together the remaining salt (1/4 teaspoon), oats, flour and brown sugar. Using a baking mixer or two knives, add the butter into pieces until the mixture resembles coarse crumbs. Sprinkle the mixture over the fruit.
- Put in the oven for 25 minutes, or until the fruit bubbles and the top is golden and crisp.
Nutritional information per serving: 257 calories, 6.9 g fat, 3.8 g saturated fat, 4 g protein, 48 g carbohydrates, 1.4 g fiber, 16 mg cholesterol, 201 mg sodium.
- Dessert with three berries
Although many recipes specify removing seeds, we keep them because they are rich in dietary fiber necessary for digestive health.
- Raspberries and strawberries are a good source of pelagic acid and can be effective in neutralizing carcinogens.
Preparation time: 4 hours; Cooking time: 10 minutes, plus refrigeration time; For 4 people.
- 1 L (32 oz) low-fat plain yogurt
- 350 g (12 oz.) Frozen deep-frozen raspberries, thawed
- 500 g (2 t) frozen strawberries, unsweetened, thawed
- 125 g (1/2 t) sugar, divided
- 7 ml (1 1/2 teaspoon) vanilla extract, divided
- 15 mL (3 teaspoons) cornstarch mixed with 30 mL (2 tbsp) water, divided
- 350 g (12 oz.) Frozen unsweetened blueberries
- 30 ml (2 tbsp) orange juice
- 1 ml (1/4 teaspoon) pepper
- 1 ml (1/4 teaspoon) of Jamaican pepper
- 15 mL (1 tbsp) fresh lemon juice.
- Pour the yogurt into a fine mesh sieve or a coffee filter over a bowl. Let the yogurt sit for four hours at room temperature.
- In a food processor, combine strawberries, raspberries, 50 g (1/4 t) sugar and 2 mL (1/2 teaspoon) vanilla. Mix in mashed potatoes. Transfer the puree to a small saucepan and bring to a boil over medium heat. Incorporate half the cornstarch mixture and bring to the boil. Stir constantly for one minute, until slightly thickened. Allow to cool to room temperature, transfer to a bowl, cover and refrigerate.
- In a small saucepan, mix 30 ml (2 tbsp.) Sugar, blueberries, orange juice, pepper, and chili. Bring to a simmer over low heat. Cook, stirring often, for 5 minutes (or until blueberries are tender). Incorporate the remaining cornstarch mixture and bring to a boil. Cook, stirring constantly for one minute (or until thickening). Transfer to a bowl and stir in the lemon juice. Cover and refrigerate.
- In a medium bowl, mix the drained yogurt, the remaining sugar, and vanilla.
- To serve, place the raspberry-strawberry mixture in four bowls. Add the blueberry mixture in the center and the yogurt on top. Mix gently to lightly marble the yogurt with the fruit purée.
Nutritional information per serving: 331 calories, 4.5 g fat, 0 g saturated fat, 13 g protein, 63 g carbohydrates, 2.8 g fiber, 6 mg cholesterol, 75 mg sodium.
Fruits have always been a healthier dessert option: indulge yourself today and make one of these tantalizing recipes at home!