Triple Treat Berry Delight Recipes

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TRIPLE TREAT TORTE



Triple Treat Torte image

A peanutty crust and three deliciously different creamy layers form a tempting treat you'll be proud to prepare and share. I usually draw a crowd when I set out this mouthwatering torte. -Inez Orsburn, De Motte, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20-24 servings.

Number Of Ingredients 13

1/2 cup cold butter, cubed
1 cup all-purpose flour
2/3 cup finely chopped dry roasted peanuts
FILLING:
1 cup confectioners' sugar
1 package (8 ounces) cream cheese, softened
1/2 cup creamy peanut butter
1 carton (8 ounces) frozen whipped topping, thawed, divided
TOPPING:
2-3/4 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Grated semisweet chocolate, optional

Steps:

  • In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.

Nutrition Facts : Calories 233 calories, Fat 14g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 230mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

BERRY ANGEL DELIGHT



Berry Angel Delight image

From Betty's Soul Food Collection... It's the berries - and the angel food cake - that create this impressive, easy dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 10

Number Of Ingredients 7

1 cup whipping (heavy) cream
2 tablespoons sugar
2 cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers)
1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberries

Steps:

  • In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
  • Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
  • Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
  • Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

TRIPLE BERRY CHEESECAKE CRISP



Triple Berry Cheesecake Crisp image

What a wonderfully delicious treat that is actually quite easy to make and is sure to delight your family and friends. Enjoy! Happy Baking!!!

Provided by Wendy Rusch @AmmaWendy

Categories     Fruit Desserts

Number Of Ingredients 20

CHEESECAKE LAYER
2 - 8 ounce(s) cream cheese, softened
1/2 cup(s) sugar
1/4 cup(s) ap flour
2 - egg
2 teaspoon(s) vanilla
FRUIT LAYER
1 cup(s) blueberries, fresh or frozen
1 cup(s) raspberries
1 1/2 cup(s) blackberries
1/3 cup(s) sugar
2 teaspoon(s) lemon juice
CRISP TOPPING
1/2 cup(s) ap flour
1/2 cup(s) brown sugar
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) ginger
1/4 teaspoon(s) sea salt
4 tablespoon(s) butter, softened
1/4 cup(s) pecans, chopped

Steps:

  • Preheat oven to 325. Spray a 10" deep dish pie plate. Line a cookie sheet with foil, for possible run over in your oven. Set aside. In a large bowl, add cream cheese and beat until smooth and creamy. Add sugar, flour, eggs and vanilla, and beat for 3 minutes. Spread evenly into your prepared pie plate. Bake for 30 minutes or until no longer jiggly in middle. Raise oven temperature to 350.
  • In a medium bowl, add berries, 1/3 c sugar and lemon juice. Tossing to coat, set aside while you prepare topping. In a medium bowl, whisk together flour, brown sugar, cinnamon, ginger and salt. Cut in butter using a pastry blender, fork or your fingers* work as well. Add in pecans if using.
  • It will seem like there is no way all those berries will fit on this cheesecake, but they do! Place berries evenly over cheesecake layer, sprinkle topping evenly over berry layer. Place your foil lined sheet on bottom rack to catch any possible run over, then your cheesecake crisp on rack centered above foiled lined sheet, bake for 30-40 minutes or until topping is golden and juices are bubbling around the edges.
  • Helpful Tips: You can use frozen fruit for this, but allow extra baking time and there may be more juices. *If using your fingers to blend butter into topping, work fast, as the heat from your fingers will melt the butter and you'll end up with a dough verses a crumb.

TRIPLE BERRY BANANA BREAD WITH LEMON GLAZE



Triple Berry Banana Bread with Lemon Glaze image

Triple Berry Banana Bread is a fun, fruity twist on the beloved classic. With blackberries, blueberries, raspberries, and a simple lemon glaze, this banana bread is one for the books!

Provided by Allison

Categories     Bread

Time 1h30m

Number Of Ingredients 12

6 tablespoons unsalted butter, melted and slightly cooled
2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/2 cups mashed ripe bananas (about 4 medium bananas)
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
2 cups mixed blueberries, raspberries and blackberries (if frozen, do not thaw), divided
juice of half a lemon, about 3 tablespoons
1/2 cup powdered sugar (or more if you want a thicker glaze)

Steps:

  • Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
  • In a large bowl, combine the flour, sugar, baking powder, and salt.
  • In a separate bowl, combine the eggs, mashed banana, yogurt, and melted (slightly cooled) butter, and vanilla. Whisk until smooth.
  • Make a well in the center of the flour mixture and pour in the banana mixture. Stir gently until just combined, being careful not to over mix. Gently fold in 1 1/2 cups of the berries, reserving 1/2 cup for topping.
  • Pour batter into prepared bread pan. Sprinkle the remaining berries on top, gently pressing them down into the batter.
  • Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. If bread seems to be browning too quickly, tent with aluminum foil.
  • Cool the loaf in the pan for 5 minutes, then gently turn out onto a wire rack. Cool completely before cutting.
  • To prepare the lemon glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the top of the bread just before eating.

Nutrition Facts : Calories 307 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, Sodium 175 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

TRIPLE TREAT BERRY DELIGHT



TRIPLE TREAT BERRY DELIGHT image

Categories     Fruit     Dessert     No-Cook     Kid-Friendly     Raw

Yield 2-4 Wine glasses

Number Of Ingredients 8

1 pint strawberries
1 pint raspberries
1 pint blackberries
2 cups of homemade custard
2 cups heavy cream
2 cups greek Yogurt
2 table table spoonfuls Marsala
1/2 cup honey

Steps:

  • 1. Wash fruit 2. Quarter strawberries 3. Whip the cream until it is stiff 3. Make custard according to your own recipe (my favorite is eggs, fresh orange juice, Grand Marnier, sugar, cream) 4. mix the berries and let them bruise 5. take 2 large or 4 small wine classes 6. For each wineglass a) layer of custard (cold) b) layer the mixed berries c) layer of Greek yogurt d) pour over yogurt 2-3 tablespoons of the honey e) layer of mixed berries f) layer of whipped cream g) pour over whipped cream 2 tablespoons of Marsala

BERRY DELIGHT



Berry Delight image

A "...luscious fruit-and-gelatin dish," shared by Constance Fennell in the June/July 2008 issue of Country magazine. I did not include refrigeration time. Prepare this the day before you would like to serve it.

Provided by berry271

Categories     Gelatin

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
4 cups white cranberry-peach juice
1 tablespoon lemon juice
2 cups fresh strawberries
2 cups fresh blueberries

Steps:

  • Combine sugar and gelatin in a large saucepan.
  • Add 1 cup of the juice and cook and stir over low heat until gelatin is completely dissolved, about 5 minutes.
  • Remove from heat and stir in remain juice, and lemon juice.
  • Halve strawberries and place in an 8 cup ring mold, coated with cooking spray.
  • Add 2 cups of the gelatin and refrigerate until set, but not firm, about 30 minutes.
  • Stir blueberries into remaining gelatin and spoon over strawberry layer.
  • Refrigerate overnight.
  • Unmold onto a serving platter.

Nutrition Facts : Calories 87.3, Fat 0.2, Sodium 4.3, Carbohydrate 20.8, Fiber 1.6, Sugar 18, Protein 2

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