So Many Strawberries and Blueberries!My fridge was full of strawberries and blueberries. Although they are wonderful fruits to just to wash and eat (or use in salads, on cereal or with yogurt), I decided I wanted to do something different with them.
|My strawberry patch|
Fruit Sauces and Frozen DessertsMaking a strawberry sauce and a blueberry sauce seemed like a good idea. Once I made these sauces, I used them to make some homemade Frozen Berry Yogurt - and an Ice Cream Parfait. Both desserts were a hit with my family, so I decided to share the instructions on my blog. Enjoy!
1 cup blueberries, washed
1/3 cup sugar
2 tsp water
In a small saucepan, bring all ingredients to a boil. Simmer for about 7 minutes, stirring gently occasionally. Cool completely.
1 cup strawberries
1/4 cup sugar
In a small saucepan, heat strawberries to boiling, then simmer about 15 minutes, stirring occasionally. Cool completely.
-----------------------------------------------------Strawberry-Blueberry Frozen Yogurt
1 quart traditional greek yogurt, plain
1/ cup corn syrup
1/4 cup vanilla syrup (the type used to flavor coffee drinks)
1/3 superfine sugar
1 tablespoon Grand Marnier
1 batch blueberry sauce (recipe above)
1 batch strawberry sauce (recipe above)
Notes: I have never used corn syrup to make frozen yogurt before, but I have several recipes which list it as an ingredient. I was curious to see how it would affect the texture of the frozen yogurt.
I'm not sure if my version is any healthier for us, but I used a combination of corn syrup and vanilla syrup, and omitted the vanilla flavoring I would have otherwise used.
Additionally sometimes ice cream recipes suggest using a little alcohol (such as vodka) to keep the yogurt from becoming rock hard when stored in the freezer. I thought a little citrus flavor might be interesting, so I used Grand Marnier, an orange-flavored liqueur.
To make the frozen yogurt:
- Be sure your blueberry and strawberry syrups (recipes above) are very, very cold before it is time to add them, or they will melt the frozen yogurt mixture.
- Combine yogurt, corn and vanilla syrups, and sugar. Mix well.
- Refrigerate mixture for 30 minutes. (This step may be unnecessary, but it seemed like a good idea, to help the sugar dissolve completely, and it gave me a chance to fold the laundry!)
- Pour mixture into your ice cream freezer and freeze according to the directions. During about the last 5 minutes, add the liqueur to the mixture.
- Divide the frozen yogurt between two freezer-proof containers with lids. In one, scoop alternating layers of frozen yogurt and strawberry sauce; in the other, alternate layers of frozen yogurt and blueberry sauce. The frozen yogurt will be very soft.
- Seal and freeze the two containers for about an hour, or until fairly firm. (This step ensures that the two sauces don't just mix and create purple - rather than the desired ribbons of red and blue.)
- Into a new container, pack the frozen yogurt from both of the other containers, alternating flavors so a pretty mixture of the two results. Freeze until ready to eat.
Fresh Berry Parfait
Vanilla ice cream (or you could use ice cream made from the recipe above)
Blueberry sauce (recipe above)
Strawberry sauce (recipe above)
Alternately layer vanilla ice cream, then blueberry sauce, then strawberry sauce in a clear glass container, making sure some of both syrups and the ice cream show against the walls of the glass.
If you already have the berry sauces made, this is a very easy, pretty, and delicious dessert. Enjoy!
(It was evening when I took these photos. The top photos are of the moon - not the sun!)
I couldn't pick a favorite photo of this parfait.
Which one do you like?
NOTE: Post Edit: A correction was made on 8-8-14 to the blueberry sauce recipe. I apologize for the original mistake.
This post may be linked to one of the great link-up parties I follow and list on my blog. Check them out!