Best Berry Pouf Recipes

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BERRY PUFF PANCAKE



Berry Puff Pancake image

Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. -Cecilia Morgan, Milwaukie, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
3 large eggs
3/4 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
BERRY TOPPING:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/3 cup orange marmalade
2 tablespoons confectioners' sugar
Whipped cream, optional

Steps:

  • Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 273mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.

BERRY RICOTTA PUFF PANCAKE



Berry Ricotta Puff Pancake image

This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. -Jessi Smith, Fort Myers, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 slices

Number Of Ingredients 14

3 tablespoons butter
5 large eggs, room temperature
1-1/2 cups reduced-fat ricotta cheese
1/2 cup fat-free milk
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Confectioners' sugar

Steps:

  • Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 186mg cholesterol, Sodium 406mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.

BERRY POUF



Berry Pouf image

My sister in law brought this to a family picnic. We all loved it so much! We deemed it Berry Pouf because she couldn't remember the name of the recipe. It truly is pouf because of it's creamy texture and also, because it disappears so quickly! I hope you enjoy!

Provided by C Smith @CASmith

Categories     Fruit Desserts

Number Of Ingredients 4

2 large strawberry yogurt containers
1 large vanilla pudding mix
1 - 8 oz whipped topping
1 bag(s) frozen berries (small bag)

Steps:

  • In a large bowl, mix together the yogurt and pudding until thoroughly combined.
  • Fold into the mixture entire container of whipped topping.
  • Mix in frozen berries. This is a tricky step. You don't want to add the berries too soon because they can make the mixture soupy but, I have let this sit overnight and it has been delightful the next day.

BERRY BERRY TURNOVERS



Berry Berry Turnovers image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 35m

Yield 8 turnovers

Number Of Ingredients 10

4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed
4 1/2 cups (about 1 1/2 pounds) fresh blueberries, cut into 1/2-inch pieces
4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
1/4 cup orange juice
1 package frozen puff pastry, thawed
All-purpose flour, for dusting
1 egg, beaten
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
  • Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
  • Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

BLUEBERRY TURNOVERS



Blueberry Turnovers image

While you can make them a little in advance, these pastries are best served the day they're made.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Brunch     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh or frozen blueberries, divided
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon zest
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

  • In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Nutrition Facts : Calories 401 calories, Fat 20g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 240mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 5g fiber), Protein 6g protein.

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