Thursday, December 2, 2010

199. Blackberry Dessert, Not Too Sweet (G, V)

Years ago, a neighbor brought me a big bowl of freshly picked blackberries. Even though I did not particularly care for them, I accepted her gift and decided to bake them into a berry pie. Unfortunately, I did not like the blackberry pie.  I wanted to like it - but, the flavor did not appeal to me.

My husband - on the other hand - loves blackberries and buys them fresh and frozen.  He snacks on them, puts them on his cereal on pancakes and in smoothies - he never tires of their flavor.

Although I am the dictator of most food choices in our home and it isn't often I use food ingredients I don't care for, I decided to try another blackberry dessert recipe guaranteed to appeal to my husband.

The dessert is not overly sweet and the berries blend well with the toasted, buttery bread and whipped topping. This is an old-fashioned dessert and a similar recipe was most likely common during the Depression Era. I liked it!

Blackberry Dessert

6 T margarine
8 slices stale (gluten-free) bread, crust removed torn into 1-inch pieces

1 can blackberries (15 oz) (not pie filling)
2 ½ tsp cornstarch
1 ½ tsp sugar
½ tsp vanilla
2 T margarine

Whipped topping, optional

In a pan, melt 6 T margarine. Add torn bread pieces; cook and stir on med/low heat until lightly browned. Remove from heat and set aside.

Drain syrup from blackberries into a saucepan. Add cornstarch and stir to dissolve; add remaining ingredients including margarine. Stir and bring to a boil. Stir and boil for 2 minutes and then remove from heat.

Cool for 5-10 minutes before adding the drained blackberries. Divide bread mixture between 4 serving dishes and top with warm fruit mixture. Top with whipped topping if desired. 4 servings.

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