Best Berries In A Nest Recipes

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MERINGUES WITH FRESH BERRIES



Meringues with Fresh Berries image

Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 servings.

Number Of Ingredients 9

2 large egg whites
1/8 teaspoon cream of tartar
Dash salt
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup mixed fresh berries
1/2 teaspoon sugar, optional
1/3 cup sour cream
1/8 to 1/4 teaspoon rum extract

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,

Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY BIRD'S NEST STRUDEL



Blueberry Bird's Nest Strudel image

This recipe came from our PBS-TV station Cook-a-thon. It s such a wonderful dessert! Just like Strudel but easier! Great way to use fresh/frozen blueberries. Dust lightly with powdered sugar and add a little Whipped Cream...Yum! Serve with French Vanilla Ice Cream for a real treat!

Provided by BB502

Categories     Dessert

Time 1h20m

Yield 1 13x9 pan, 12 serving(s)

Number Of Ingredients 11

1 lb frozen phyllo dough (defrosted in refrigerator)
1 cup unsalted butter, melted
1 cup sugar
1 cup water
6 cups blueberries, rinsed and drained dry
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1/4 teaspoon nutmeg
confectioners' sugar, for dusting
whipping cream or whipped topping

Steps:

  • Combine Sugar, Water and Cornstarch in a saucepan,cooking over low heat.
  • Stirring constantly until this begins to thicken.
  • Whie stirring well, add half of the blueberries.
  • When this mixture become very thick, add the lemon juice, the 2 Tablespoons of butter and the nutmeg.
  • Continue cooking over low heat until the butter melts.
  • Remove from heat and add the other half of the blueberries.
  • Set this aside.
  • Butter a 13x9 glass baking dish and preheat the oven to 350°.
  • Remove the Phyllo from the plastic wrapper, leaving it in a tight roll.
  • Cut the dough in 1/4 inch slices.
  • Separate and loosen the rolls into loose shreds.
  • Place one half of the shredded phyllo in a large bowl.
  • Gradually and lightly drizzle half of the melted butter over the shreds.
  • With your hands, toss to coat.
  • Place coated Phyllo dough in bottom of the baking pan.
  • Spread all of the cooled Blueberry mixture over the layer of Phyllo.
  • In a bowl,butter the remaining half of the Phyllo dough, tossing with your hands to coat the dough.
  • Place this over the Blueberries layer, covering completely.
  • Cover loosely with aluminum foil and bake for 30 minutes.
  • Remove the foil and continue baking until the Phyllo is crispy, 25-30 more minutes.
  • Remove the Strudel from the oven and cool.
  • To Serve, dust lightly with confectioners sugar or top with Whipped Cream or Whipped Topping.
  • Better yet, use both!
  • Is delicious with French Vanilla Ice Cream.
  • You may serve this at room temperature, or warm.

Nutrition Facts : Calories 379.6, Fat 19.8, SaturatedFat 11.5, Cholesterol 45.8, Sodium 186.2, Carbohydrate 49, Fiber 2.5, Sugar 24, Protein 3.4

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