MULBERRY PIE
I experimented with this and found it was well liked in my house. I have mulberries by the ton. Serve with ice cream.
Provided by WIFE228
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
- Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 63.5 g, Cholesterol 7.8 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 7 g, Sodium 340.4 mg, Sugar 37.6 g
MULBERRY TART
Steps:
- Cream sugar + butter + vanilla Add eggs, one at a time Fold in flour Pour mix into prepared flan tin Spread berries evenly over mix Bake in hot oven 180C for 50 minutes Sprinkle with icing sugar and serve with fresh berries and double cream or icecream. A quick sauce can be made using 250g of berries with 100ml of orange juice.
NO-BAKE MIXED BERRY TART
Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.
Provided by Jackie Alpers
Categories dessert
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
- Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
- For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
- Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
- For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
- To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams
NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)
Amazing no bake blueberry pie! Sweet blueberries and sugar, cooked on the stove till thickened and served in a graham cracker crust.
Provided by Jamie Sanders
Categories desserts
Time 15m
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
- Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom.
- Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
- Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
- Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you'll want to strain out as much of the extra blueberry liquid as possible.)
- Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
- Serve with a dollop of your favorite whipped cream.
Nutrition Facts : ServingSize 1/8 of recipe, Calories 241 calories, Fat 6, Carbohydrate 47, Fiber 2, Protein 2
MUDBERRY TART (NO BAKE)
WARNING: This is not your typical mud! This tart is made with a special type of mud: delicious Nutella combined with everything light and fluffy for the ideal summertime treat. This creamy filling is topped with a colorful ensemble of fruit - kiwi, strawberry, blackberry, and blueberry - that is sure to wow your guests. And you'll love how simple it is to make! The hardest part is the wait: allow 5-6 hours chill time.
Provided by Cookie Lane
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cream together Nutella, cream cheese, and powdered sugar until smooth.
- Blend in vanilla and sweetened condensed milk.
- Gently fold in marshmallow creme and creme fraiche.
- Pour filling evenly over baked tart crust. Cover with plastic wrap and refrigerate for 5-6 hours.
- Arrange fruit on tart. Try overlapping bits of fruit for added effect. :).
Nutrition Facts : Calories 326.3, Fat 18.7, SaturatedFat 9.5, Cholesterol 34.4, Sodium 196.1, Carbohydrate 36, Fiber 3.3, Sugar 22.1, Protein 4.9
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- In a large bowl, thoroughly mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix thoroughly. Add dry pudding last and just until thoroughly mixed. Batter will be thick. Drop by dollops onto the crust and spread gently into an even layer.
- Drop pie filling on top of lemon layer by spoonfuls to reduce having to spread it. Gently spread into an even layer.
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