Berries! Those oh-so-delicious (and good for you) berries.

It's berry season - have you picked yours yet?

Blueberries, raspberries, black raspberries, blackberries, gooseberries, strawberries - and kind of berries - I love them all!

Have any favorite recipes to share with us??

Feel free to post!

RASPBERRY GRATIN

8 ounces raspberries

1/2 cup low-fat sour cream

4 tablespoons dark brown sugar



Preheat oven to 400 degrees. Divide raspberries into single layers in four individual, shallow, oven-proof baking dishes.



Gently spread 2 tablespoons sour cream over each portion of raspberries, completely covering them. Sprinkle dark brown sugar over sour cream, using 1 tablespoon for each dish.



Place dishes on a baking sheet. Bake in oven for 5 minutes. Serve immediately





Raspberry Glaze Pie

1 baked 9" pie cust
5 cups raspberries
1/3 cup sugar
3 Tbsp raspberry jam
1 Tbsp cornstarch mixed with 3/4 c water
1 cup cold heavy (whipping) cream whipped to soft peaks with 1/2 tsp almond extract and 2 Tbsp confectioners sugar

Cook 1 cup of the raspberries, sugar, jam and cornstarch mixture over medium heat, stirring constantly to dissolve the jam and sugar.

Bring to a boil, cooking just until the glaze thickens and becomes clear.

Strain into a bowl and coot to room temperature, about 1 hour.

Discard the seeds and any fruit in the strainer. Be careful to mix the berries gently with the glaze so as not to crush them.

Put remaining berries in large bowl and gently mix in the cooled glaze to coat the berries evenly.

Spoon the mixture into the baked crust.

Cover and refrigerate for at least 2 hours.

Serve cold on day prepared.

Can be served with whipped cream.

4 Layer Strawberry-Banana Dessert


Heat oven to 350°. Lightly butter 9x13 inch baking dish.

First Layer:
1-1/2 cups flour
3/4 cup butter, room temp.
1/2 cup chopped pecans
Use a pastry cutter to cut the butter into the flour until small bean
size crumbs; stir in chopped nuts. Pour into prepared dish pressing
down with fingertips. Bake for 20 min. Cool completely.

Second Layer:
8-oz. cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip topping
Mix and spread on cooled crust. Chill.

Third Layer:
1 cup sugar
4 tablespoons cornstarch
pinch of salt
1-1/2 cups 7-Up, Sprite, or seltzer
1/2 cup water
1(3-oz pkg.) strawberry-banana Jell-O
1-1/2 to 2 quarts sliced strawberries and bananas

Combine sugar, cornstarch, carbonated beverage, salt, and water together in sauce pan and cook until thickened. While still hot, add dry Jell-O into mixture. ALLOW TO COOL COMPLETELY. Add strawberries and bananas. Mix. Pour over cream cheese layer. Chill until firm. Top with Cool Whip and chopped pecans and/or slivers of chocolate.

Berry Smoothie

1 cup Berries
1 cup Milk
1 tablespoon Honey

Place all ingredients in a blender - cover and blend on medium speed until well blended.



Wild Berry Smoothie

6 oz of Wild Blueberries ( Fresh or Frozen)
6 oz of Yogurt (Vanilla or Blueberry)
1 Tablespoon of Honey (if plain yogurt is used)
1/2 Cup Ice Cubes (3 Ice Cubes)

1. Blend well on high speed and serve Immediatley.
Serves 2 Enjoy

Thanks for the great recipes and ideas. Last week Maddy and I picked wild bluberries (huckleberries) and I made the Maine Blueberry Cake that was posted here. I love berries of all kinds, my favorite has to be Mulberries!