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.

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