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15 Healthy And Delightful Recipes Of Berries You Can’t Miss

15 Healthy And Delightful Recipes Of Berries You Can’t Miss

Berrys are tasty, healthy and offer a variety of recipe ideas. In the U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the maximal antioxidant capacities among all fruits, vegetables, spices and seasonings.

Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. Raw blueberries would be the best choice rather than relying upon blueberries incorporated into baked desserts because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.

But don’t give up on strawberries, either. One cup of strawberries contains over 100 milligrams of vitamin C, almost as much as a cup of orange juice. Strawberries also have calcium, magnesium, folate, potassium and they’re low in calories. One cup of strawberries has only 53 calories.

Following, we will focus on the appetizing taste coming from 15 delightful recipes of berries.

1. The pick-me-up berry

fizzy-berry-pick-me-up-l

    Ingredients:

    1/3 cup fresh blueberries
    12 fresh strawberries, halved
    4 large fresh basil leaves
    4 teaspoons sugar
    1 750-milliliter bottle sparkling wine, such as Prosecco, chilled
    Garnishes: lemon slices, strawberries

    Preparation:

    Stir together blueberries, halved strawberries, basil leaves, and sugar in a medium bowl; crush berries and leaves with a wooden spoon. Chill 30 minutes (to release juice from berries). Stir 1 cup chilled sparkling wine into fruit mixture, and pour through a fine wire-mesh strainer into a pitcher, discarding solids. Add remaining wine to pitcher. Garnish, if desired. Serve immediately, or chill up to 24 hours.

    2. Blackberry cobbler

    easy-blackberry-cobbler-l

      Ingredients:

      4 cups fresh blackberries
      1 tablespoon lemon juice
      1 large egg
      1 cup sugar
      1 cup all-purpose flour
      6 tablespoons butter, melted
      Whipped cream (optional)
      Garnish: fresh mint sprig

      Preparation

      Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

      For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

      3. Berry-licious summer salad

      fresh-berry-salad-l

        Ingredients:

        8 cups mixed salad greens
        2 cups fresh blueberries
        1/2 cup crumbled Gorgonzola or blue cheese
        1/4 cup chopped and toasted walnuts or pecans
        Bottled vinaigrette

        Preparation

        Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.

        Note: For testing purposes only, we used Newman’s Own Light Raspberry & Walnut vinaigrette.

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        4. Nice Berry Cobbler

        fresh-berry-cobbler-l

          Ingredients:

          1 cup sugar, divided
          1 1/2 tablespoons cornstarch
          6 cups fresh berries (raspberries, blueberries, blackberries)
          1 1/2 teaspoons grated lemon rind
          1 cup all-purpose flour
          3/4 cup self-rising yellow cornmeal mix
          1/3 cup butter, melted and slightly cooled
          1 cup milk

          Preparation:

          1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

          2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

          3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

          5. Strawberry mint-pie

          creamy-strawberry-mint-pie-l

            Ingredients:

            1/2 (18-oz.) package reduced-fat cream-filled chocolate sandwich cookies (about 22 cookies)
            2 tablespoons butter, melted
            1 qt. fat-free or low-fat strawberry frozen yogurt
            1 (16-oz.) package fresh strawberries, hulled
            2 tablespoons powdered sugar
            2 tablespoons chopped fresh mint
            Garnishes: fresh strawberry slices, edible flowers, Strawberry Sauce

            Preparation:

            1. Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

            2. Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.

            3. Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.

            4. Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.

            6. Raspberry buttercream icing

            raspberry-buttercream-frosting-l

              Ingredients:

              1/2 cup butter, softened
              1/2 cup fresh raspberries
              1 teaspoon vanilla extract
              1/8 teaspoon salt
              1 (16-oz.) package powdered sugar

              Preparation:

              1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

              2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

              Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.

              7. Strawberry-Spinach Salad

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              strawberry-salad-l

                Ingredients:

                1/4 red onion, thinly sliced
                2 (6-oz.) bags baby spinach
                1 (16-oz.) container strawberries, quartered
                1 (4-oz.) package crumbled blue cheese
                1/2 cup sliced toasted almonds
                Bottled red wine vinaigrette
                Salt and freshly ground pepper to taste

                Preparation:

                1. Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

                Note: For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.

                8. Lemon-Raspberry Muffins

                lemon-raspberry-muffins-l

                  Ingredients:

                  2 1/4 cups all-purpose flour, divided
                  1/2 cup sugar
                  2 1/2 teaspoons baking powder
                  1/2 teaspoon salt
                  1 (8-ounce) container lemon yogurt
                  1/2 cup vegetable oil
                  2 large eggs
                  1 teaspoon grated lemon rind
                  1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed
                  3 tablespoons sugar
                  1 tablespoon cold butter or margarine

                  Preparation:

                  1, Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.

                  2. Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.

                  3. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.

                  4. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

                  5. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

                  Note: Blueberries may be substituted for raspberries.

                  9. Blackberry-Apple Cake

                  blackberry-apple-upside-down-cake-l

                    Ingredients:

                    3/4 cup butter, softened and divided
                    1/2 cup firmly packed light brown sugar
                    1/4 cup honey
                    2 large Gala apples, peeled and cut into 1/4-inch-thick slices
                    1 cup fresh or frozen blackberries*
                    1 cup granulated sugar
                    2 large eggs
                    1 1/2 cups all-purpose flour
                    1 teaspoon baking powder
                    1/2 cup milk
                    1 teaspoon vanilla extract

                    Preparation:

                    1. Preheat oven to 350°. Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar; drizzle honey over brown sugar. Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed; sprinkle with blackberries.

                    2. Beat granulated sugar and remaining 1/2 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

                    3. Stir together flour and baking powder. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Spoon batter over blackberries in pan.

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                    4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in pan over cake.

                    Note: 1 cup fresh or frozen cranberries may be substituted.

                    10. Strawberry-Fromage Blanc Tartlets

                    strawberry-formage-tartlets-l

                      Ingredients:

                      1 (6-oz.) container fromage blanc
                      1 large egg
                      4 tablespoons honey
                      1 tablespoon orange liqueur
                      1 tablespoon lemon juice
                      Pinch of nutmeg
                      2 tablespoons all-purpose flour
                      2 (1.9-oz.) packages frozen mini-phyllo pastry shells
                      1 cup balsamic vinegar
                      1/2 pt. fresh strawberries, chopped
                      2 tablespoons sugar

                      Preparation:

                      1. Preheat oven to 350°. Process first 6 ingredients in a food processor until smooth. Slowly sift in flour; process until blended.

                      2. Spoon 1 heaping teaspoonful mixture into each phyllo shell. Place on a baking sheet.

                      3. Bake at 350° for 10 minutes or until set.

                      4. Meanwhile, cook balsamic vinegar in a large saucepan over medium heat 10 minutes or until reduced to 1/4 cup. Cool completely (about 30 minutes).

                      5. Toss strawberries with sugar. Spoon strawberries over tartlets; drizzle with balsamic reduction. Serve immediately.

                      11. Vanilla-Champagne Soaked Fruit

                      vanilla-champagne-soaked-fruit-l

                        Ingredients:

                        1 (750-milliliter) bottle Champagne or sparkling wine
                        3/4 cup sugar
                        1 vanilla bean, split (1 Tbsp. vanilla extract may be substituted. Stir in with mint.)
                        1 (1-oz.) package fresh mint, chopped
                        1 cantaloupe, halved
                        1 pt. fresh raspberries
                        1 large orange, peeled and sectioned
                        1/2 honeydew melon, peeled and chopped (about 4 cups)
                        Garnishes: chopped fresh mint, vanilla bean pod

                        Preparation:

                        1. Bring first 3 ingredients to a boil in a 3-qt. saucepan over high heat; boil, stirring occasionally, until sugar is dissolved (about 4 to 5 minutes). Reduce heat to medium, and cook 10 minutes or until mixture is reduced by half. Remove from heat, and stir in mint. Let stand 5 minutes.

                        2. Pour mixture through a fine wire-mesh strainer into a bowl, discarding mint. Scrape seeds from vanilla bean into bowl; whisk until blended. Reserve vanilla bean pod for garnish.

                        3. Cut 1 cantaloupe half into 10 thin wedges. Cut 2 thin wedges from remaining half of cantaloupe; reserve remaining cantaloupe for another use. Place cantaloupe, raspberries, orange sections, and honeydew in a 13- x 9-inch baking dish; pour warm syrup over fruit. Cover and chill 3 to 24 hours. Remove fruit from syrup using a slotted spoon. Arrange on a serving platter. Serve syrup with fruit. Garnish, if desired.

                        12. Strawberry-Chicken Salad

                        strawberry-chicken-salad-l

                          Ingredients:

                          4 skinned and boned chicken breast halves
                          Raspberry Vinaigrette, divided
                          8 cups mixed salad greens
                          1 quart strawberries, sliced
                          2 pears, sliced
                          2 avocados, peeled and sliced
                          1/2 small sweet onion, diced
                          1/2 cup pecan halves, toasted

                          Preparation:

                          1. Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.

                          2. Remove chicken from marinade, discarding marinade.

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                          3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

                          4. Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.

                          13. Blackberry Cocktail

                          blackberry-cocktail-l

                            Ingredients:

                            1 (0.75-oz.) package fresh mint sprigs
                            12 (1/4-inch-thick) cucumber slices
                            2 (6-oz.) packages fresh blackberries
                            3/4 cup fresh lime juice (about 3 limes)
                            8 to 12 tsp. turbinado sugar (Superfine or powdered sugar may be substituted.)
                            1 cup plus 2 Tbsp. gin
                            1 cup cold club soda
                            Crushed ice
                            Garnishes: cucumber slices, fresh blackberries, lime wedges, lemon mint sprigs $

                            Preparation:

                            Place first 5 ingredients in a large pitcher. Gently press mint leaves, cucumbers, and blackberries against side of pitcher with a wooden spoon to release flavors. Stir in gin and club soda. Serve over ice. Garnish, if desired.

                            14. Blackberry-Peach Coffee Cake

                            blackberry-peach-coffee-cake-l

                              Ingredients:

                              1/2 cup butter, softened
                              1 cup granulated sugar
                              2 large eggs
                              2 cups all-purpose flour
                              2 teaspoons baking powder
                              1/2 teaspoon salt
                              2/3 cup milk
                              2 teaspoons vanilla extract
                              2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
                              1 cup fresh blackberries
                              Powdered sugar
                              Garnishes: fresh blackberries, sliced peaches

                              Preparation:

                              1. Preheat oven to 350°. Prepare Streusel Topping.

                              2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

                              3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch spring form pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

                              4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

                              15. Blueberry Salsa

                              blueberry-salsa-l

                                Ingredients:

                                2 cups coarsely chopped fresh blueberries
                                1 cup whole fresh blueberries
                                1/4 cup fresh lemon juice
                                3 tablespoons chopped fresh cilantro
                                2 jalapeño peppers, seeded and minced
                                1/3 cup diced red bell pepper
                                1/2 teaspoon kosher salt

                                Preparation:

                                Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.

                                Information and pictures gathered from: Southern Living

                                Featured photo credit: A four bowls overflowing with summer berries like strawberries, raspberries, blueberries and blackberries. via shutterstock.com

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                                Last Updated on September 17, 2018

                                10 Reasons Why You Should Get Naked More Often

                                10 Reasons Why You Should Get Naked More Often

                                Getting naked is often thought of as an act that should only be reserved for intimacy—and even then some get squirmy! Many people are more comfortable believing that the more clothes you are wearing the better. However, getting naked more often can have great benefits for you. Here are 10 great reasons to get naked more often:

                                1. It burns more fat.

                                Your body’s main supply of brown adipose tissue (BAT), or good fat cells, are located around your shoulder blades and neck. When your body is exposed to the elements and is cooler, the BAT proliferates and essentially kills the white adipose tissue, aka bad fat cells. So, not wearing any clothes helps promote this and makes you healthier.

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                                2. You’ll become comfortable with who you are.

                                Self-acceptance is hard to come by today. Ask anyone you know and see if they are happy with themselves. Chances are they will say they are too fat, not pretty, and find all of the flaws that they can. In reality, others do not see this. They see that you are beautiful. When you begin to get naked, you learn to appreciate your body and realize how beautiful you really are.

                                3. It saves you money.

                                Being naked more often saves on buying new clothing since you are wearing nothing a lot of the time. Be careful when you are in public, though—you may have to put on some clothes!

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                                4. It increases your immune system.

                                Being naked and getting exposure to the sun’s rays actually increases your body’s vitamin D levels. Vitamin D is directly related to your immune system. When you have optimal levels of vitamin D, your body’s immune system is impeccable, and you will be better equipped to ward off viruses, including the common cold and flu. So go lay outside naked on your private balcony or in your yard.

                                5. It makes you face your fears head on.

                                People cringe today when you mention the words “get naked.” They are so afraid of it—and today’s children are so ingrained with this—that they must wear layer upon layer to deal with their body image. However, when you are naked, you face your fears of body image and self-acceptance, experiencing some of the best moments of your life.

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                                6. You will feel better in your clothes.

                                When you do wear clothes (because not everyone has yet accepted being naked in public), you will start to choose clothing that accentuates the parts of your body that you love. You will begin to notice that maybe that muumuu does not flatter your beautiful curves and start wearing clothes that you love.

                                7. You will embrace vulnerability.

                                When you put yourself out there, it is a natural reaction to have fear and worry. However, this is an opportunity to embrace being vulnerable. It allows you to think and get down to the core of what really matters and what is of importance to you. When you strip away all of the excess, you are 100% you and willing to take on anything that comes your way.

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                                8. You will show the world the real you.

                                Today, we have many ways of altering our appearance from our true body image when we wear clothing. Some people alter their image so much that they fear getting naked with the person they love. It seems crazy that this could even happen; however, the rise in use of breast-enhancing bras and Spanx products has put this idea into people’s minds. This all goes back to being comfortable with your true body image. If a person really does love you, then they should not love you based upon your image. If they do, then you may even decide that the ever-so-uncomfortable leggings that go up above your waist to hold in all of the imperfections may not be worth it after all.

                                9. You will have fun.

                                Well, this could go in all sorts of directions. But when you are comfortable with your naked body and see it as being flattering, then life is more fun. You start realizing that you are beautiful and are willing to do more things that you probably would not have done otherwise—with and without your clothes on.

                                10. You can have intercourse with the lights on.

                                Many people are self-conscious about the way they look and decide that the less lighting the better when they are intimate with their partner. It’s nothing new. If you survey your best friends, you will probably come to this conclusion too. They may say that it even gets awkward, because they are more concerned with what their partner thinks of their body than just having and enjoying amazing intercourse. When you love the way you look naked, you will also want to have your partner see you at your best.

                                What are you waiting for? Start spending more time in the buff today and begin to change the way you think about your body.

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