Low Carb Gratin Of Fresh Berries Recipes

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FRESH BERRY GRATIN



Fresh Berry Gratin image

From America's Test Kitchen "Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it's also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. Avoid using a metal pie pan that may react with the acidity of the fruit and impart an "off" metallic flavor. Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream."

Provided by Pismo

Categories     Dessert

Time 25m

Yield 1 berry gratin, 4-6 serving(s)

Number Of Ingredients 8

4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
1 tablespoon granulated sugar
1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie
1 pinch table salt
3 slices white bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 cup brown sugar, packed
1 pinch ground cinnamon

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 400 degrees.
  • Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
  • Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
  • Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
  • Cool on wire rack 5 minutes and serve.

Nutrition Facts : Calories 164.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 163.3, Carbohydrate 26.1, Fiber 0.5, Sugar 17.2, Protein 1.5

ZABAGLIONE WITH FRESH BERRIES



Zabaglione with Fresh Berries image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 egg yolks
1/2 cup sugar
1 cup dry Marsala
1/2 pint raspberries
1/2 pint black or blueberries

Steps:

  • In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.

MARINATED FRESH BERRIES



Marinated Fresh Berries image

Provided by Food Network Kitchen

Categories     dessert

Time 38m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons sugar
Grated zest 1 lemon
Grated zest 1 lime
1 cup water
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon pure vanilla extract
1/2 pint raspberries, rinsed
1/2 pint blueberries, rinsed
1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
1 pint vanilla frozen yogurt

Steps:

  • In a small saucepan, combine the sugar, citrus zests, and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla. Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve marinated berries over a scoop of vanilla frozen yogurt.

BERRY GRATIN WITH CHAMPAGNE SABAYON



Berry Gratin with Champagne Sabayon image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 handfuls mixed berries
3 tablespoons sparkling wine
2 tablespoons caster sugar
3 egg yolks
Zest of 1/2 lemon

Steps:

  • Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
  • Arrange the berries in individual gratin dishes and set on a baking sheet.
  • Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
  • Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately.

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