Recipes: Berrylicious

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Take advantage of this sweet season with these seven delicious berry-filled recipes from Bite Me More.

To start your day off right, try these delicious and nutritious berry-filled smoothies.

Blueberry Cheesecake

Graham Cracker Crust
2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted

4 (8oz) packages cream cheese, room temperature
1¼ cups sugar
3 tbsp flour
4 eggs
1 tsp vanilla extract

Blueberry Topping
4½ cups fresh blueberries
½ cup sugar
1½ tbsp cornstarch
3 tbsp water
1 tbsp fresh lemon juice

1) Preheat oven to 450ºF. Line the bottom of a 9-inch springform pan with parchment paper.

2) For the crust, combine graham crackers and sugar in a medium bowl. Mix in butter until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer while preparing the filling.

3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth. Add eggs one at a time, beating well after each addition. Add in vanilla, mixing until combined. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly. Remove from oven and run a sharp knife around the edges to loosen it from the pan. Cool cheesecake completely and then refrigerate 4-6 hours before topping with blueberry mixture.

4) For the blueberry topping, combine blueberries and sugar in a saucepan over medium heat. Cook, stirring occasionally until the sugar dissolves. In a small bowl, combine cornstarch and water. Stir into blueberry mixture and stir continuously for 2-3 minutes to thicken slightly. Remove from heat and stir in lemon juice. Let cool completely before topping cheesecake. The blueberry mixture will thicken as it cools.

Serves 10-12

Blueberry Muffins with Crumble Topping

2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
2 cups fresh blueberries
1/2 cup melted margarine
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 tsp lemon zest

Crumble Topping
1/2 cup flour
1/4 cup sugar
2 tbsp margarine

1) Preheat oven to 375°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess.

2) For the batter, in a large bowl, combine flour, sugar, baking powder, baking soda, salt and blueberries. Gently toss to combine.

3) In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix – the batter is supposed to look lumpy. Spoon batter into prepared tin, dividing evenly among muffin cups.

4) For the crumble topping, in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups.

5) Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack.

Yield: 12 muffins

Blueberry Mojitos

¼ cup fresh blueberries
6 fresh mint leaves, torn
1½ oz Stoli Blueberry Vodka
2 tbsp fresh lime juice
1 tbsp simple syrup
7UP or Sprite, to top up

Fresh blueberries, for garnish
Fresh mint, for garnish

Using a tall glass, muddle blueberries and torn mint leaves. Fill the glass halfway with ice cubes and stir in Blueberry Vodka, lime juice and simple syrup. Top up glass with 7UP or Sprite. Stir well and garnish with blueberries and mint.

Serves 1

Strawberry Salad with Sugared Almonds

Sugared Almonds
1/4 cup sugar
2 tsp water
3/4 cup slivered almonds

Poppy Seed Dressing
1/4 cup sugar
1/4 cup mayonnaise
2 tbsp milk
1 tbsp white vinegar
2 tsp poppy seeds

8 cups romaine lettuce torn into bite-size pieces
1 cup sliced strawberries
1/2 cup dried cranberries

1) For the almonds, in a medium saucepan, combine sugar and water. Cook over medium heat until sugar dissolves. Add slivered almonds and stir to coat. Continue to cook and stir until sugar and almonds turn golden. Remove from heat and place almonds on a piece of aluminum foil that has been coated with non-stick cooking spray.

2) For the dressing, in a small bowl, whisk sugar, mayonnaise, milk, vinegar and poppy seeds.

3) In a large bowl, combine lettuce, strawberries, cranberries and sugared almonds. Toss with dressing and serve.

Serves 6

Strawberry Margaritas

2 cups ice
12 fresh strawberries, hulled
½ cup Tequila
1½ oz Triple Sec
1 oz Lime Cordial
1 tbsp sugar

Strawberries, for garnish
Sugar, to rim glass

Moisten the rim of a margarita glass with lime and dip glass in sugar to coat rim. Place ice in blender to crush. Add strawberries, tequila, triple sec, lime cordial and sugar. Blend until smooth. Pour into prepared glass and garnish with strawberries.

Serves 3

Easy Pavlova with Berries & Cream

4 egg whites
pinch of kosher salt
1 cup sugar (divided)
1 tsp cornstarch
1 tsp white vinegar

1½ cups whipping cream
½ cup icing sugar
3 cups assorted fresh berries sliced strawberries, raspberries, blueberries, blackberries

1) Preheat oven to 300ºF. Line 2 baking sheets with parchment paper. Trace three 8-inch circles on the sheet of paper. Flip the parchment over so your meringue won’t touch the ink.

2) For the meringues, place the egg whites and salt in the clean, dry bowl of an electric mixer. Using the whisk attachment, whip on medium speed until soft peaks form. Increase speed to high and gradually add 3/4 cup sugar, mixing until stiff peaks form. In a small bowl, combine 1/4 cup sugar with cornstarch. Lightly fold cornstarch mixture and vinegar into the egg whites. Spread meringue into pre-drawn circles approximately 1/4 inch thick. Level the tops of each circle with the back of a spoon. Bake for 1 hour, turn oven off and open door slightly, allowing meringues to cool inside the oven for 30 minutes.

3) For the filling, using the whisk attachment of an electric mixer, whip cream and icing sugar on high speed until thickened.

4) To assemble, place 1 meringue layer on serving dish. Spread evenly with 3/4 cup whipped cream followed by 1 cup mixed berries. Repeat with remaining meringue layers, finishing with whipped cream and berries on top.

Serves 8-10

Berry Ice Cubes

Looking for a tasty and colorful way to liven up your summer drinks? Add blueberries and raspberries to your ice cube trays, fill with water and freeze. Once frozen, remove and use to create delicious drinks, cool cocktails and perfect pitchers.

TIP: Tap water becomes cloudy when frozen. For clear cubes, allow a kettle of boiled water to cool and use this to fill your ice cube trays.