Summer Berry Brulee
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 7 cups individually frozen mixed berries, such as raspberries, blueberries blackberries, small strawberries
- 1⁄3 cup granulated sugar (diabetic recipes use Equal, or similar)
- 1 tablespoon balsamic vinegar
- 1 medium orange, rind of grated
- 1 cup 35% cream
- 1 cup sour cream
-
Brule Topping
- 1⁄2 cup granulated sugar (or Equal)
- 1⁄4 cup water
directions
- Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
- Transfer to a 4-cup (2L) casserole or heat-proof bowl.
- Reserve in the referigertor for up to 6 hours.
- When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
- Whip cream until very thick.
- Fold in sour cream.
- Spread evenly over the fruit.
- Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
- Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
- Remove from heat and drizzle over cream layer while still hot; serve immediately.
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Reviews
-
WOW, was this good!! I can hardly believe that something this delicious and elegant in presentation could have been so easy to make and so healthy. I admit to making substantial substitutions so that I could serve this dessert to the diabetics in my family, but I feel quite confident that if anything, the original recipe would have been even better (hardly possible) with the ingredients as posted. To cut the fat and sugar, I used Equal, fat free sour cream, and 2 cups prepared low fat Cool Whip instead of the listed sugar, cream and sour cream. For the brulee, instead of sugar, I made the caramel with granulated fructose (much lower on the glycemic scale than granulated sugar), and it seemed to work just fine. This dessert is a class act, and certainly worth 5 stars.
Tweaks
-
WOW, was this good!! I can hardly believe that something this delicious and elegant in presentation could have been so easy to make and so healthy. I admit to making substantial substitutions so that I could serve this dessert to the diabetics in my family, but I feel quite confident that if anything, the original recipe would have been even better (hardly possible) with the ingredients as posted. To cut the fat and sugar, I used Equal, fat free sour cream, and 2 cups prepared low fat Cool Whip instead of the listed sugar, cream and sour cream. For the brulee, instead of sugar, I made the caramel with granulated fructose (much lower on the glycemic scale than granulated sugar), and it seemed to work just fine. This dessert is a class act, and certainly worth 5 stars.
RECIPE SUBMITTED BY
TOOLBELT DIVA
Toronto, 0
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