This is one of those cheater posts, where its so easy I feel guilty even sharing it. A two-ingredient wonder. But this is yummy. And easy. And fast. So, we’ll just have to suck it up and know it’s really close to the blueberry cheatagranita recipe I posted last year.
So, this serves like gorgeous soft serve when you first make it. But, I wanted perfect little boules so I froze it before scooping. And, I’d say just make this and eat it. Honestly, once it was frozen it actually flaked gorgeously in to a a granita…but that’s already here, so …. yeah.
The longest part of this is the waiting. But hey, set out the blueberries when you sit down to supper, and then just whip together dessert.
3 c. frozen blueberries
6 packets Truvia or PureVia sweetener
Put the frozen blueberries in the food processor, and walk away for 20 mins.
Once they’re partially thawed, sprinkle them with the sweetener.
Pulse until everything is mostly smallish and then leave the processor going for 1-2 minutes.
Scrape down the sides halfway through.
Stop when it looks like soft serve.
Garnish with some whipped cream or coconut cream or nothing.
I keep waiting for the day I tire of scones, but it ain’t here yet. Brunch at home today. How can you have Saturday brunch and not have scones?
This is just my basic scone recipe, with some blueberries added.
I’ll just link to the existing recipe. For these booberry ones, you skip the pistachios. After you mix the dry/liquid, split the dough in half and make two 7″ flattened discs. On top of one, spread out 3/4 c frozen or fresh blueberries, then lay the other dough disc on top and smoosh it into shape. Slice bake and glaze like the other – remember! Brush on the glaze layer one right out of the oven.
If you’ve never baked w/ blueberries, you might be asking “why the two disc method? why not just stir them in the dough?” Blueberries seep out their color something fierce, and you’ll wind up with an unappetizing grey dough. Gotta keep ’em separated – especially if they’re the frozen kind.
Mmmm. Scones. Bon apétit. Try these quick delicious bits, and share your results!
It was Mother’s Day dinner. I’d thought to skip dessert, since Bill is supposed to be avoiding sugar and flour and all that. But as we sat talking after our meal, it just felt weird without dessert. Then I remembered that HUGE bag of Costco blueberries in the freezer and thought of something I’m betting thousands have thought of before: run those fuckers through the food processor. Put Bill’s in a dish, and then do it again with some sugar for me and mom. It was awesome – but the sugar was grainy, so it was time to refine.
When I redid it for this post, I thought I’d try it with my favorite liqueurs and some powdered sugar to avoid graininess. Out of the liqueur round, the Chambord won hands down. The Grand Marnier overpowered the berries. But, honestly, I liked the powdered sugar the best. Although I bet a drizzle of Chambord topped with some sweetened whipped heavy cream….well, that will have to wait for another post.
It took longer to assemble the equipment than it did to make dessert. And, it keeps in the freezer if you make too much. Please try this – it’s a new favorite at our house. Himself sprinkles on some Truvia, I sprinkle on some powdered sugar and it’s dessert all around.
Not much of a post this week – just a quick snapshot and link.
Chopped romaine with blanched petit green beans, roasted hazelnuts, cubed leftover roast chicken breast and some chèvre. Tied together beautifully with this blueberry vinaigrette (although I added a tsp. of toasted hazelnut oil)