LEMON CREAMS WITH BLACKBERRIES
Wow your guests with these amazing little desserts - complementing seasonal blackberries to perfection
Provided by Mary Cadogan
Categories Dessert, Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.
- Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.
- Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
- Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.
Nutrition Facts : Calories 486 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.16 milligram of sodium
BLACKBERRY LEMON MUFFINS
These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CREAM WITH BLACKBERRIES
Steps:
- In a blender, puree 2 1/2 teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary. Refrigerate, covered, if not serving immediately.
- To serve, divide lemon cream evenly among 4 bowls or serving glasses. Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
- Nutrition Information
- (Per Serving)
- Calories: 180
- Saturated Fat: 0g
- Unsaturated Fat: .1g
- Cholesterol: 0mg
- Carbohydrates: 41g
- Protein: 4.4g
- Sodium: 2.3mg
- Fiber: 2.4g
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