Elegant Fresh Berry Tart

This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.

Total Time Prep: 45 minutes  + chilling 

Bake: 10 minutes  + cooling

Makes: 16 servings

 
Ingredients:

1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel 
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour

Filling:  

1 package (8 ounces) cream cheese, softened 
1/4 cup sugar
1/2 teaspoon lemon juice

Syrup:   

1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice

Topping:    

1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced  
1/2 cup of fresh blueberries 

Directions:

1. In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
2. For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
3. Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
4. Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.  
5. Yield: 16 servings.

Source: Denise Nakamoto of Elk Grove, California.

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1 4-serving-size package instant vanilla pudding mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 6 ounce container vanilla yogurt
• 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6 cups strawberries, quartered
• 2 cups blueberries and/or raspberries
• 1 recipe Berry Sauce

Berry Sauce:

• 2 cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3 tablespoons sugar
• 1 tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:
 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. 

 

Source: recipe.com

Berries And Cream

This jelly-coated fruit-topped dessert is layered with a mixture of orange-flavored sour cream and whipping cream. Assemble the flag shortly before serving to prevent berries from coloring the cream filling.

Ingredients:

• 1/2  cup apple jelly
• 1 1/2  cups fresh blueberries
• 4   cups fresh strawberries, similar in size, with stems removed
• 1   cup whipping cream
• 2   tablespoons sugar
• 1/2  teaspoon finely shredded orange peel
• 1/2  teaspoon vanilla
• 1/3  cup dairy sour cream

Directions:

1. In a small saucepan cook and stir apple jelly over medium heat until melted; cool. Toss blueberries with half of the jelly.

2. On a large rectangular platter or tray (about 13x9 inches) arrange blueberries upper left-hand corner in a square. Place strawberries, stem side down, in horizontal rows (resembling a flag), leaving about 1 inch between each row for whipped cream filling. With a pastry brush, brush strawberries with remaining jelly.

3. For the whipped cream filling, in a chilled mixing bowl combine whipping cream, sugar, finely shredded orange peel, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in sour cream. Place filling in a pastry bag fitted with a large, grooved tip.

4. Pipe the whipped cream filling in rows between the strawberries. Serve immediately or cover and chill for up to 2 hours. Makes 10 to 12 servings.

Source:  recipe.com

Watermelon Blueberry Salsa

 Ingredients:

4 small Roma tomatoes, roughly chopped
1/2 small onion, chopped
1 jalapeno, chopped (discard seeds for a milder salsa)
1 cup diced watermelon
1/2 cup fresh blueberries
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice (from 1 lime)
1/4 teaspoon salt

Directions:

Combine tomatoes, onion, and jalapeno in the bowl of a food processor; pulse briefly or until finely chopped (do not fully liquefy). If you don't have a food processor, you can finely chop the ingredients by hand.
Transfer tomato mixture to a medium bowl; stir in watermelon, blueberries, cilantro, lime juice, and salt.
Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Fruit Cubes

For those of you who do not like water...thought this was a cute idea!! SHARE with your Friends!

Just add your favorite fruit to an ice tray and freeze