women

Blueberry Bliss - Now’s The Time To Enjoy Them (Part 2)

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Ideally, these meringues have slightly soft and chewy centers. However, if you prefer them dry and crisp, add 10 minutes to the baking time.

Description: Blueberries and Ginger Cream Meringues

Blueberries and Ginger Cream Meringues

 

½ cup

Egg whites (about 3)

125 mL

½ cup

Granulated sugar

125 mL

½ cup

Icing sugar

125 mL

1 ½ tsp

Finely grated lemon rind

7 mL

¼ tsp

Ground ginger

1 mL

Ginger Custard:

 

 

2 cups

Milk

500 mL

1

Piece (1 inch/ 2.5 cm) gingerroot, sliced

1

1/3 cup

Granulated sugar

75 mL

3

Egg yolks

3

¼ cup

Cornstarch

50 mL

2 tbsp

Unsalted butter

25 mL

¼ cup

Whipping cream

50 mL

Macerated Blueberries:

 

 

2 ½ cups

Wild or cultivated blueberries

625 mL

1 tbsp

Granulated sugar

15 mL

1 tbsp

Lemon juice

15 mL

 

Trace six 4-inch (10-cm) circles on parchment paper; turn over and place on baking sheet. Set aside.

In large bowl, beat egg whites until foamy; gradually beat     in granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Sift icing sugar over top; fold in lemon rind and ginger. Divide among circles. Using back of spoon, form into nests with Vi-inch-high (1-cm) sides.

Bake in center of225°F (110°C) oven, rotating pan halfway through, until light golden and still slightly soft in center, about 1 ½ hours. (Make-ahead: Let cool; layer between waxed paper in air tight container and store for up to24 hours.)

Ginger Custard: In small saucepan, heat milk with ginger over medium heat until bubbles form around edge; strain.

In bowl, whisk together sugar, egg yolks, and cornstarch; whisk in hot milk and return to saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in butter. Pour into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.

In small bowl, whip cream; fold into custard. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Macerated Blueberries: In small bowl, toss together blueberries, sugar, and lemon juice; cover and let stand for 30 minutes.

Place each meringue on dessert plate. Spoon ginger custard into center of each; top with blueberry mixture. Makes 6 servings

Per serving: about 358 cal, 7g pro, 12g total fat (6gsat.fat), 58g carb, 2g fibre, 131 mg chol, 74 mg sodium. %RDI: 11% calcium, 4% iron, 16% vit A, 13% vit C, 9%folate.

Blueberry Pudding Cake

3 cups

Wild or cultivated blueberries

750 mL

2/3 cup

Granulated sugar

150 mL

¾ cup

Water

175 mL

¼ cup

Lemon juice

50 mL

Cake Topping:

 

 

½ cup

Butter, softened

125 mL

¾ cup

Granulated sugar

175 mL

2

Eggs

2

1 tsp

Grated lemon rind

5 mL

½ tsp

Vanilla

2 mL

1 ¼ cups

All-purpose flour

300 mL

1 ½ tsp

Baking powder

7 mL

Pinch

Salt

Pinch

½ cup

Milk

125 mL

 

In greased 8-inch (2-L) glass baking dish, toss blueberries with 1/3 cup (75 mL) of the sugar; set aside.

Description: Blueberry Pudding Cake

Blueberry Pudding Cake

Cake Topping: In large bowl, beat butter with sugar until light. Beat in eggs, one at a time. Beat in lemon rind and vanilla.

In separate bowl, whisk together flour, baking powder, and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape over blueberries, smoothing top. Set aside.

In small saucepan, bring water, lemon juice, and remaining sugar to boil; pour over batter. Bake in center of 350°F (180°C) oven until bubbly around edges and cake is firm to the touch, 50 to 55 minutes. Let cool slightly before serving. (Make-ahead: Set aside for up to 8 hours; reheat if desired.) Makes 8 servings

Per serving: about 369 cal, 5g pro, 13g total fat (8gsat.fat), 60g carb, 2g fibre, 78 mg chol, 164 mg sodium. % RDI: 5% calcium, 9% iron, 13% vit A, 15% vit C, 22%folate.

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