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Blackberry Fool
2 1/2 c. fresh blackberries
1/2 c. sugar, divided
1 tsp. vanilla
2 c. heavy cream
Mash berries with potatoe masher or in a food processor. Press through a seive to remove seeds and pulp. Sprenkle frit with 1/4 c. sugar. Stir. In a separte bowl. 1/4c. sugar, the vanilla and the cream. Beat until mixture forms soft peaks.
Fold mixtures together so it becomes white with purple streaks. Refrigerate for 3 hours serve over cake, pancakes, waffles or sprinkle with graham crackers and eat as is.
Blackberry Fool is a very old recipe--chances are your great, great, great grandmother probably made it! Check out this charming book about its history: A Fine Dessert: Four Centuries, Four Families, One Delicious Treat
Blackberry-Beet Kisses (veggie-fruit snacks)
(modified from kidseatincolor.com)
Ingredients:
1/4 cup beets (steamed and peeled)
2 cups blackberries
1/4 cup water
2 Tbs. honey
2 Tbs. plain gelatin
Process cooked beets and blackberries in a blender
Press the mixture through a sieve
Heat berry puree, water and honey in a small saucepan. While simmering, add gelatine and wisk until dissolved
Simmer until smooth
Use a dropper to fill the fruit molds
Cover and refrigerate for at least 2 hours
Blackberry Yogurt Bombs
1 c. vanilla greek yogurt
1 c. fresh blackberries
2 c. semi-sweet chocolate chips
1 Tbs. coconut oil
Coarsely chop up the blackberries and mix with the yogurt. Line small cookie sheet with parchment paper and dollop 6-7 large spoonfuls of the yogurt mix on the paper. Freeze for at least an hour.
Combine chocolate chips and coconut oil in glass bowl and heat in microwave at 50% power for 1 minute. Stir and repeat.
Take frozen blackberry yogurt dollops out of freezer and dip each one in chocolate until they are all covered. Put them back in the freezer for at least 30 minutes.
Enjoy!
Blackberry Swirl Cheesecake
Below is our version of the cheese cake. You can find the recipe from Live Well Bake Often here.
Blackberry Ice Cream
1 pint fresh blackberries
1/2 cup sugar
1/2 tsp lemon zest
2 c. cream
1/2 c. milk
1 tsp. vanilla
Puree blackberries, sugar, and lemon zest in blender. Strain through a sieve and discard seeds. Return to the puree to the blender and add cream, milk, and vanilla. Pulse until mixture is whipped, about 30 seconds.
Pour into an ice cream maker and freeze.
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