In keeping with the blog’s recent theme of healthy eating, I wanted to share a summer dessert recipe for Blackberry Biscuits that hit the Big Three:
and it’s healthy.
…and did I mention it’s delicious?
This is a dessert that can be prepared in the time it takes to wash the dinner dishes, put away the leftovers, and make tea. It’s a very low-maintenance endeavor.
Picking the blackberries yourself fulfills the local part of the dessert. Substituting whole wheat mix for white flour mix, and a dollop of luscious non-fat Greek yogurt for whipped cream makes this dish delicious without the guilt of over-indulgence.
The perfumey delicacy of the blackberry compote pairs perfectly with a cup of lemon verbena-lavender tea, which you can make by simply boiling some lavender blossoms and verbena leaves over high heat.
Have I sold you yet? In case you need more convincing, here’s the recipe:
For the compote
3 cups ripe blackberries
1/4 -1/2 cup sugar, honey, or agave (the amount of sweetener will vary depending on the ripeness of your berries)
1 tablespoon lemon juice
For the biscuits
1 package whole-wheat biscuit/pancake mix
(read the back to see what your specific mix calls for)
1 container plain 0% Greek yogurt
-Prepare biscuit batter according the instructions on the package
-Put in oven to bake
-Pour into to a small saucepan over med-low heat
-Stir in sweetener, lemon juice, and a little water
-Simmer gently until the berries liquefy and begin to thicken, 10-15 minutes
-Slice baked biscuits in half, place one biscuit in a bowl, ladle yogurt in and pour the blackberry compote on top.
-Savor or devour, according to your preference.