Bring on the berries!
It’s true — the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Senior Culinary Specialist for the Nestlé Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets.
Berry lovers, prepare your palates! Much to our delight, spring berry season is here, followed by the bounty of summer’s berries.
My mouth waters at the thought of these royal members of the fruit family. Perfectly balanced sweet-tart flavors and jewel-like colors of seasonal berries inspire my kitchen creativity. Creamy, berried desserts especially come to mind.
Strawberry Cheesecake Pie is a berry-lover’s dream, suitable for company and family alike. Fat-free evaporated milk offers more body than regular fat-free milk, giving a creamy, rich feel. Along with fat-free cream cheese, fat-free evaporated milk provides the indulgent taste while making this a guilt-free dessert.
For an after-school treat, or for a satisfying lunch, a special smoothie made with berries hits the hungry spot. Fat-free evaporated milk has twice the calcium and protein of regular fat-free milk and coupled with antioxidant-rich berries, this combination provides delicious nutrition.
There aren’t too many activities that recall a simpler time than stirring together a favorite batch of ice cream. Today, though, I pour my ice cream mix into an electric freezer—but if you have a hand-crank model, that’s lots of fun, especially for the kids.
Strawberry Cheesecake Pie
Makes 8 servings
1 prepared 9-inch (6 ounces) graham cracker crumb crust
2/3 cup (5 fluid-ounce can) evaporated fat-free milk
1 large egg
1 package (8 ounces) fat-free cream cheese, softened
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 1/2 to 2 cups halved fresh strawberries
3 tablespoons strawberry jelly, warmed
Preheat oven to 325■ F.
Place evaporated milk, egg, cream cheese, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.
Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate well before serving.
Nutrition Information per serving: Approximately 240 calories; 60 calories from fat; 6 g total fat; 1.5 g saturated fat; 30 mg cholesterol; 310 mg sodium; 39 g carbohydrate; 1 g fiber; 27 g sugars; 8 g protein; 40% daily value calcium
Blueberry Pomegranate Smoothie with Honey & Orange
Makes 4 servings
1 can (12 fluid ounces evaporated fat-free or low-fat 2% milk
2 cups frozen or fresh blueberries
1 cup pomegranate juice
1/4 cup frozen orange juice concentrate
2 tablespoons honey or more to taste
1/2 cup ice cubes
Place evaporated milk, blueberries, juice, concentrate, honey and ice in blender; cover. Blend until smooth. Pour into tall glasses and serve immediately.
Cooking Tip: Substitute cranberry juice for pomegranate juice, if desired.
Nutrition Information per serving: Approximately 200 calories; 5 calories from fat; .5 g total fat; 0 g saturated fat; 5 mg cholesterol; 100 mg sodium; 44 g carbohydrate; 2 g fiber; 39 g sugars; 7 g protein; 25% daily value calcium
Strawberry Ice Cream
(Makes about 1 1/2 quarts, twelve 1/2 cup servings)
2 cups unsweetened thawed, frozen strawberries*
2 cans (12 fl. ounces each) Nestle Carnation Evaporated Milk
1 1/2 cups granulated sugar
2 teaspoons lemon juice
1/8 teaspoon salt
Place strawberries in food processor fitted with blade; cover. Pulse until strawberries are small pieces.
Combine evaporated milk, strawberries with their juice, sugar, lemon juice and salt in large bowl. Pour into ice cream machine container. Follow manufacturer’s instruction for preparation.
* Any frozen fruit or berry may be used. If using sweetened frozen fruit or berries, reduce sugar to 1/2 cup.
Nutrition Information per serving: 180 calories; 35 calories from fat; 4 g total fat; 3 g saturated fat; 20 mg cholesterol; 80 mg sodium; 34 g carbohydrate; 1 g fiber; 32 g sugars; 4 g protein; 15% calcium.
Share the fun and pass along a cold culinary tradition that brings the family together. Your ice cream making can be a real team activity:
“Have the kids stir together the ice cream mix.
“If you’re using a hand-crank ice cream maker, take turns turning the handle.
“Have someone chill bowls and spoons.
“Set out a variety of toppings—the sky’s the limit! Chocolate sauce, sprinkles, marshmallow topping, toasted coconut, cookie crumbs and fresh berries.
“Invite the neighbors!
When your basket is overflowing with a bounty of berries enjoy one of my favorite super-satisfying creamy desserts, or visit www.VeryBestBaking.com for other berry delicious treats.
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