Here Come the Berries!

I'm always so happy to see the first domestic blueberries of the season, which are coming in now. Hooray for the sweet little blue guys now coming in from Florida and Georgia -- not Chile and Argentina. (Thanks, South America, for getting us through the winter, but those sour berries that have traveled thousands of miles to get to our cereal bowls just don't measure up to the delicious fruit from such states as North Carolina, New Jersey and Michigan.)
In honor of the new crop, here's a pudding recipe from my friend, Mary Ann Barnes. Although she made it with blackberries, not blueberries, I'm making mine with the blue fellas!

Banana-Berry Pudding

RECIPE: Banana-Berry Pudding

(Serves 6 – 8)

Ingredients:

2/3 cup natural sugar

¼ cup ground tapioca flour

3 eggs

2 cups (preferably whole) milk

1 teaspoon vanilla

2 tablespoons butter (or butter substitute with plant sterols)

2 bananas, chopped

6 ounces blueberries (or blackberries, chopped)

1 pound strawberries, chopped (reserving 6 – 8 for decoration)

Instructions:

Rinse berries and set aside to dry.

Combine first 4 ingredients in a blender and pulse until smooth.  Pour into medium saucepan and cook on medium-low heat, whisking constantly, until mixture begins to thicken (about 15 – 20 minutes).  Remove from heat and add butter and vanilla, stirring until smooth.  Allow to cool for 10 minutes. 

Gently stir fruit in pudding mixture.  Spoon into serving dishes.  Decorate with reserved strawberries.  Chill until ready to serve, or for at least an hour.

Another Fabulous Dessert

Dark chocolate isn't just delicious, it's also good for you (assuming you don't pig out on the stuff). I also really love chocolate with nuts, a marvelous flavor combo.
Here's an easy recipe for chocolate pudding that my friend and colleague Mary Ann Barnes devised and shared. It uses walnut oil for that chocolate/nuts thing.
She says it's so tasty that your guests (family, friends, or whoever) won't know that it's actually healthy, too.

Recipe: Guiltless Dark Chocolate Pudding

Serves 8

Ingredients:

6 eggs, separated

¾ cup natural sugar, divided

1 24-ounce package semi-sweet chocolate chips

½ cup walnut oil

2 tablespoons brandy

Berries for garnish

Instructions:

Beat egg yolks with ¼ cup sugar until light.   Whip egg whites with remaining ½ cup sugar until forms soft peaks. 

Meanwhile, melt chocolate chips in a medium bowl, stopping to stir frequently, about 1 ½ minutes.   Be careful not to burn.  Add walnut oil and stir until smooth.   Stir in brandy and egg yolk mixture.  Add chocolate mixture to egg whites and beat until smooth.

Divide into individual dishes and refrigerate until served.  Garnish with fresh berries. 

Gingerbread cake for Mom

Gingerbread is not just for the holidays. A spicy cake with cream cheese frosting is good just about anytime. Here is a healthier version than usual. Save this recipe for your holiday baking, too -- it's a real standby around here.

Recipe: Gingerbread Cake
(Serves 6-8)

Ingredients:
½ cup brown sugar
2 ounces buttery spread with plant stanols added, such as Benecol or Smart Balance
¼ cup black strap molasses
2 ounces egg substitute
1 ½ cups whole grain pastry flour
2 teaspoons ground ginger
½ teaspoon baking soda
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup lowfat or fat free buttermilk
1/3 cup applesauce (or another 1/3 cup buttermilk)
1 teaspoon vanilla

Instructions:
1. Preheat oven to 350 degrees. Coat 8 inch square pan with cooking spray.

2. Beat sugar and spread in mixing bowl for 2 minutes. Add molasses and egg substitute. Beat well.

3. Combine dry ingredients in a medium bowl. Add flour mixture, alternating with buttermilk (and applesauce), to sugar mixture. Stir in vanilla.

4. Spoon into prepared pan and bake for 30 minutes, or until wooden toothpick comes out clean. Cool completely on a wire rack.

Note: Use cream cheese icing for the cake. Garnish with candied ginger, if desired. Top each piece with lemon curd (if desired) when serving.