Most of the year, out of season, fresh berries are either not very tasty or very expensive. But if you still want to cook something with them in the fall or spring, use not fresh, but frozen berries - in this form they will retain not only taste, but also vitamins.
Muffins with red berries
You will need:
- 200 g of a mixture of frozen strawberries and raspberries;
- 100 g of butter;
- 300 g flour;
- 2 tsp dry yeast;
- 2 eggs;
- 100 g of sugar;
- a pinch of vanillin;
- 120 g sugar-free yoghurt without flavorings;
- 100 g sour cream;
- a pinch of salt.
Remove the berries, defrost a little and cut into small pieces. Melt the butter over low heat, not boiling. In a deep bowl, combine flour, yeast and a pinch of salt. Put the berries there. Break eggs into a separate container, put sugar and beat together with a mixer. Then add sour cream and yogurt to the mixture, pour in the butter. Mix everything thoroughly. Gradually add flour with berries to these components, making sure that no lumps form.
Prepare a muffin pan by greasing it with butter. Pour the dough into the molds, making sure that it does not occupy more than half of the container. Preheat the oven and bake the muffins in it for 25 minutes. Remove them from the mold, cool and serve.
Muffins can be served with a serving of ice cream or whipped cream.
Puff berry jelly
You will need:
- 200 g frozen strawberries;
- 200 g frozen red currant;
- 200 frozen raspberries;
- 150 g sour cream with a fat content of 20%;
- 6 tbsp. icing sugar;
- a bag of gelatin;
- 1 tsp vanilla sugar;
- a few mint leaves.
In addition to the above berries, you can add wild berries to the mixture - blackberries, blueberries, wild strawberries.
Mix the berries and divide in two. Pour half of the gelatin into a saucepan, add 1 tbsp. water and bring to a boil. Put half the sugar in there and cook, stirring occasionally, until the gelatin dissolves. Take molds, put half of the berries in them and fill them with sweet liquid with gelatin. Refrigerate for 2 hours.
In the meantime, work on a second layer of jelly. Place the remaining berries in a mixer and mash them. Transfer this mass to a saucepan. Add remaining sugar and gelatin previously soaked in cold water and heat over medium heat, stirring regularly. Pour vanilla sugar there. Cook the puree until the gelatin is completely dissolved.
Remove the prepared mass from heat and cool. Beat the sour cream separately with a mixer and add to the chilled puree. Place a serving of this soufflé on top of the already frozen jelly with berries and refrigerate for another 3 hours. Decorate the finished dessert with mint leaves.
