Berry Good Sandwich Recipes
BERRY GOOD SANDWICH
This is a wonderful springtime treat for kids of all ages. A simple spread of Neufchatel cheese and strawberry jam and fresh chopped strawberries is the easy filling for this sandwich. Many variations are possible - blueberries and blueberry jam, apricots and apricot jam, etc...
Provided by Ethel
Categories Main Dish Recipes Sandwich Recipes
Yield 1
Number Of Ingredients 4
Steps:
- In a small bowl, mix together Neufchatel cheese and strawberry jam.
- Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.2 g, Cholesterol 22 mg, Fat 9.1 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 4.7 g, Sodium 334.3 mg, Sugar 16.8 g
BERRY-ALMOND SANDWICH COOKIES
Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes. , Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool., Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container.
Nutrition Facts : Calories 167 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 114mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
BERRY TURKEY SANDWICH
Sliced fresh strawberries, Swiss cheese and a nutty cream cheese spread make this turkey sandwich different. Try it on whole wheat, oatmeal or sunflower seed bread. It's tasty and easy to put together. -Edward Meyer of Arnold, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix cream cheese and pecans. Spread over two slices of bread; top with lettuce, cheese, turkey, strawberries and remaining bread.
Nutrition Facts : Calories 319 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
BERRY GOOD SANDWICH
This is a wonderful springtime treat for kids of all ages. A simple spread of Neufchatel cheese and strawberry jam and fresh chopped strawberries is the easy filling for this sandwich. Many variations are possible - blueberries and blueberry jam, apricots and apricot jam, etc...
Provided by Allrecipes Member
Categories Sandwiches
Yield 1
Number Of Ingredients 4
Steps:
- In a small bowl, mix together Neufchatel cheese and strawberry jam.
- Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.2 g, Cholesterol 22 mg, Fat 9.1 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 4.7 g, Sodium 334.3 mg, Sugar 16.8 g
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- Preheat the oven to 350F. Grease and line two 8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated.
- Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.
- While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
- The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
- To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down.
- For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth.
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From bbcgoodfood.com
Estimated Reading Time 4 mins
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