Fresh Summer Blackberries

Cinnamon Chocolate Angel Food Cake with Fresh Blackberries and Local Honey

Serves 12

Ingredients:

1/4 cup Dutch processed cocoa

1 teaspoon cinnamon

2 teaspoon vanilla extract

1/4 cup boiling water

1 3/4 cup granulated sugar

1 cup sifted cake flour

1/4 teaspoon kosher salt

16 large egg whites

2 teaspoon cream of tartar

2 cups blackberries

16 oz Greek yogurt

*lavender and local honey for garnishing

Directions:

Preheat oven to 350 degrees. Using a medium mixing bowl and whisk, combine cocoa, cinnamon, vanilla extract, and boiling water until a smooth consistency is reached. In a separate container combine 3/4 cup of sugar, cake flour, and salt. Use a whisk to aerate and blend. In a stand mixer, beat egg whites on medium speed until frothy, add cream of tartar, and beat until soft peaks are achieved. Beat in the reserved cup of sugar in four to five batches until stiff peaks are achieved. Add 1 cup of the egg white mixture to the cinnamon cocoa mixture and whisk until homogenous. Dust flour mixture over egg whites in four to five batches, gently folding in each dusting with a fine wire whisk.

Whisk together the egg white and cocoa mixture and fold the batter until uniform. Pour batter into an ungreased 10″ tube pan until it’s 3/4 of an inch from the top. Run a skewer or butter knife through the batter to eliminate any air pockets. Bake for 40 minutes. When done the cake will be risen out of the pan and the surface will show deep cracks.

Invert cake over a clean sheet pan lined with parchment paper and allow to cool for about 1.5 hours.FSB3

To Serve:

Carefully remove the cake from the pan. Cut into 12 equal slices and garnish with your favorite Greek yogurt, fresh blackberries, fresh lavender, and local honey.

Blackberry Pork Chops

Serves 4

Grilled pork chops with a blackberry glaze are an ideal way to elevate your summer cookout.

Ingredients:

1 1/2 pounds boneless pork
loin chops (3/4-inch thick)

2 teaspoons Montreal steak seasoning

Olive oil cooking spray

1/4 cup blackberry preserves

1 tablespoon soy sauce

1 teaspoon lemon juice

Dash cinnamon

Dash curry powder

1 cup fresh blackberries

Directions:

Preheat grill. Sprinkle both sides of pork with steak seasoning and coat with cooking spray before placing it on the grill. Close lid (or cover loosely with foil). Grill four to five minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Combine remaining ingredients (except blackberries) in a small saucepan. Bring just to boiling on medium, stirring occasionally, to liquefy preserves. Cover and remove from heat. Ladle sauce over pork chops and garnish with blackberries.

Nutrition Facts (per serving):

Calories—300  |  Total Fat—10g

Sodium—870mg  |  Carbohydrate—13g
Dietary Fiber—0g  |  Protein—37g

From Publix, publix.com

FSB4

Green Salad with Rotisserie Chicken and Blackberry Dressing

Serves 4

Sweet, tart summer blackberries add the perfect finishing touch to this fresh salad.

Ingredients:

1 cup blackberries

1/4 cup champagne vinegar
or white wine vinegar

1/4 cup extra virgin olive oil

Salt and pepper to taste

4 cups mixed salad

4 cups chopped romaine lettuce

1 cucumber, thinly sliced

2 cups shredded rotisserie chicken

Directions:

Put half of the blackberries into a large bowl and mash with a whisk until they lose their shape and release their juice. Then stir in vinegar. Drizzle oil into blackberry mixture in a thin stream while whisking constantly to make a dressing. Season with salt and pepper. Add salad greens, romaine, and cucumbers to bowl with dressing and toss gently to coat. Arrange salad on plates and top with chicken and remaining blackberries. Drizzle with any dressing left in the bowl and serve.

Nutrition Facts (per serving):

Calories—240  |  Total Fat—16g

Saturated Fat —2.5g  |  Cholesterol —20mg

Sodium—580mg  |  Carbohydrate—15g

Dietary Fiber —4g   |  Protein—11g

From Whole Foods Marketwholefoodsmarket.com

 FSB5

Blackberry Mint Bisque

Serves 4

Skip the cooking stage in this summer soup and you’ve got a refreshing smoothie.

Ingredients:

4 cups blackberries

1/2 cup raspberry lemonade

1 1/2 cups plain nonfat or soy yogurt

Fresh mint, chopped

Directions:

Puree blackberries and lemonade in a food processor or blender. Pour fruit mixture into a medium saucepan and heat on low for about five minutes to blend flavors. Remove soup from burner and whisk in yogurt. Chill if desired. Serve topped with fresh mint.

Nutrition Facts (per serving):

Calories—240  |  Total Fat—16g  |  Saturated Fat —2.5g  |  Cholesterol —20mg 

Sodium—580mg  |  Carbohydrate—15g  |  Dietary Fiber —4g   |  Protein—11g

From Nutrition World, nutritionw.com

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