Marionberry Cheesecake
Ingredients
Filling:
½ cup sugar
1 ½ cup flour
1 ½ tsp baking powder
⅓ cup soft butter
2 egg whites
1 tsp vanilla
2 tbsp lemon zest
2 dry pints fresh marionberries
Topping:
1 tbsp arrowroot
1 ½ cups low fat yogurt
1 egg
½ cup granulated sugar
Instructions
Preheat oven to 350 F. Sprinkle the arrowroot over the rest of the topping ingredients and whisk together until smooth. Set aside.
Combine the filling ingredients (except the berries) in the work bowl of a food processor and pulse until smooth. Pour in the bottom of a 10” cheesecake or springform pan. Sprinkle with berries, and pour the topping over the top. Bake for 1 hour, or until a toothpick comes out clean. Let cool 20 minutes before serving.
Serves 12.
Marionberry Peach Parfait
Ingredients
3 cups fresh or whole frozen Marionberries
1 – 6 oz pkg berry gelatin (any berry gelatin may be substituted)
1 envelop unflavored gelatin
⅔ cup water
2 tbsp lemon juice
1 cup heavy cream
6 oz low fat or regular cream cheese, softened
2 cups peaches, peeled and sliced
Instructions
Sugar the berries according to taste. (If using frozen sweetened berries, drain well, using juice as part of the cold water for the gelatin.) Dissolve berry gelatin in 2 cups boiling water. Stir in 1 cup cold water, and chill until partially set. Fold in berries. Set aside.
Soften unflavored gelatin in 2/3 cup cold water; stir to dissolve. Microwave 40 seconds at high setting (full power). Stir thoroughly and add lemon juice. Cool. Set aside.
Whip cream until stiff; beat in cream cheese. Slowly pour in cooled lemon juice gelatin mixture, beating continuously to blend. Chill 10 to 15 minutes until partially set. Fold in peaches.
Drop berry mixture alternately with peach mixture into parfait glasses, finishing with peach layer. Chill until set. Garnish top with fresh berries, if available.
Serves 8-10.
Marrionberry Cobbler
Ingredients
Ingredients:
2 ¼ cup water
2 tbsp margarine
26 oz marionberries
1 ½ cup sugar
3 tbsp corm starch
Heat water to boiling. Add berries and butter and heat to bubbly stage. Mix cornstarch and sugar together and add to berries.
Cake Ingredients:
3 oz margarine
¾ cup sugar
1 ⅓ cup milk
2 cups flour
2 ½ tbsp baking powder
¼ tsp salt
Instructions
Cream butter and sugar. Add milk. Mix flour, baking powder and salt together and add to the mixture. Stir. Pour cake in the bottom of a 9×13 inch cake pan. Spoon the berries over the top. Bake at 350 degrees for 50 minutes.
Marionberry Dumplings
Ingredients
Marionberry Mix:
1 quart marionberries
1 cup water
1 cup sugar
1/4 tsp salt
1/2 tsp lemon extract
Dumplings:
1 1/2 cups flour
2 tsp baking powder
1 tbls sugar
1/4 tsp salt
1/4 tsp nutmeg
2/3 cup milk
Instructions
Directions:
Mix berries, water, sugar, salt and lemon in large, wide saucepan. Bring to a boil.
For dumplings, combine flour, sugar, baking powder, salt, nutmeg and milk. Stir until mixed. Drop by tablespoons into berry mixture. Cover tightly and simmer 15 minutes.
Serve in bowls with a dollop of whipped cream.