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A delicious high fibre dessert which can be whipped up quickly and easily to satisfy a summer sweet craving. I "snafu'ed" this recipe from the Summer 2002 issue of Homemaker's Digest (www.homemakers.com)I fell in love with the picture, prepared it for a dinner party and boy oh boy, is it ever a refreshing dessert. Per Serving: 292 cal, 16g fat, 38g carb, 3g protein, 5g fibre, 27mg sodium. Excellent source vitamin C. Good source vitamin A. Fast and easy (30 minutes or less prep and cooking time). Diabetics be aware of the naturally occurring sugars in the fruit - so take a less than normal serving size.
- 7 cups individually frozen mixed berries, such as raspberries, blueberries blackberries, small strawberries
- 1⁄3 cup granulated sugar (diabetic recipes use Equal, or similar)
- 1 tablespoon balsamic vinegar
- 1 medium orange, rind of grated
- 1 cup 35% cream
- 1 cup sour cream
- 1⁄2 cup granulated sugar (or Equal)
- 1⁄4 cup water
- Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
- Transfer to a 4-cup (2L) casserole or heat-proof bowl.
- Reserve in the referigertor for up to 6 hours.
- When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
- Whip cream until very thick.
- Fold in sour cream.
- Spread evenly over the fruit.
- Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
- Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
- Remove from heat and drizzle over cream layer while still hot; serve immediately.
WOW, was this good!! I can hardly believe that something this delicious and elegant in presentation could have been so easy to make and so healthy. I admit to making substantial substitutions so that I could serve this dessert to the diabetics in my family, but I feel quite confident that if anything, the original recipe would have been even better (hardly possible) with the ingredients as posted. To cut the fat and sugar, I used Equal, fat free sour cream, and 2 cups prepared low fat Cool Whip instead of the listed sugar, cream and sour cream. For the brulee, instead of sugar, I made the caramel with granulated fructose (much lower on the glycemic scale than granulated sugar), and it seemed to work just fine. This dessert is a class act, and certainly worth 5 stars.
This is absolutely delicious!