CHERRY BERRY CRISP RECIPE - DESSERT.FOOD.COM
Use fresh or whole frozen fruits, no syrups please. Serve warm with vanilla frozen yogurt or ice cream.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
- Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
- Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Nutrition Facts : Calories 261.9, FatContent 7.7, SaturatedFatContent 4.3, CholesterolContent 17.2, SodiumContent 53.9, CarbohydrateContent 46.9, FiberContent 5.1, SugarContent 26.2, ProteinContent 3.9
CHERRY-BERRIES ON A CLOUD RECIPE - BETTYCROCKER.COM
A “cloud” of meringue is heavenly when filled with a cream cheese blend and colorful, sweet-tart fruit.
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
- Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
- In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
- In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.
Nutrition Facts : Calories 530 , CarbohydrateContent 82 g, CholesterolContent 70 mg, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 170 mg
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