Friday, August 5, 2011

Blackberry Biscuits--A Perfect Summer Treat


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:

It’s easy,
it’s local,
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:

Blackberry Biscuits

INGREDIENTS
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
Milk
Butter
(read the back to see what your specific mix calls for)

For yogurt
1 container plain 0% Greek yogurt

DIRECTIONS
-Prepare biscuit batter according the instructions on the package
-Put in oven to bake
-Wash berries
-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.



www.rosannainc.com

2 comments:

S.L. Gabriel said...

Oh, my. I will have to make this some time. I have a few bags of frozen gooseberries in the freezer. Any suggestions?

Rosanna Bowles said...

Your gooseberries sound like they could be delicious with this recipe too. Let me know how it turns out.