BERRIES
COME
INTO
THEIR
OWN
F
Liven though poets have sung the praises
of berries for centuries, it’s only recently
that berries have come into their own.
Strawberries will always continue to star in
the good old fashioned shortcake but today
we find them meandering all the way from
crowning a Bread Crumb Omelet to pro
viding elegant desserts.
We find summertime activity gay and
alive as a Strawberry Mold tempts the ap
petite . . . berries creep into more and more
cakes ... are rolled as you would a jelly roll
in a Strawberry Cream Roll . . . and give
substance to Chiffon Pies while they also
co-star with ice cream in many delicious
desserts.
Other berries have a way of following
suit — blueberries wend their way into a
Miracle Pie, raspberries creep into the most
adorable tarts, and as the season rolls along
we often replace strawberries in our fa
vorite recipes with raspberries, blueberries,
and blackberries.
And now that frozen berries (and many
fresh berries) are available throughout most
of the year, we can change our berries in
our desserts to meet our moods at any time.
FROZEN STRAWBERRY CHEESE PIE
1 package (8 ounces) 2 cups fresh sliced straw
cream cheese berries or 1 package (1
1 cup sour cream pound) quick-frozen
1 baked 9-inch graham sliced strawberries,
cracker pie crust thawed
Soften cream cheese and combine with sour cream.
Beat until creamy. Fold in strawberries well. Spoon mix
ture into pie crust. Place in freezer for 4 to 5 hours or
until firm. Makes 8 to 10 servings.
1 "HIV ■ 4*>, - 1 -
MIRACLE BLUEBERRY PIE
1 cup fresh blueberries or % teaspoon salt
1 package (12 ounces) 2 teaspoons lemon juice
quick-frozen blue- 1 tablespoon butter
berries, slightly thawed 1 baked 8-inch pie shell,
lii cups water cooled
1 package vanilla
pudding and pie filling
mix
Place slightly thawed blueberries and % cup of the
water in a saucepan. Bring to a boil. Meanwhile, com
bine pudding mix,, salt, lemon juice, and remaining X cup
water. Stir to form a smooth paste. Add to boiling fruit,
stirring to blend. Then cook and stir until mixture comes
to a full boil.
Remove from heat and add butter. Cool 5 minutes.
Pour into pie shell. Let stand about 3 hours, or until firm.
Serve with sweetened whipped cream, if desired.
RASPBERRY TARTS
1 package strawberry chiffon pie
filling mix
H cup boiling water
% cup chilled raspberry juice
fl cup sugar
1 package (10 ounces) quick-frozen
raspberries, thawed and drained
6 baked 4-inch tart shells
Place contents of package in a large deep mixing bowl.
Add boiling water and mix thoroughly. Add raspberry
juice. Beat vigorously with a rotary beater or at highest
speed of electric mixer until mixture is very foamy —
takes about 1 minute. Fold in sugar and beat until filling
stands in peaks — takes 1 to 3 minutes. Then fold in
drained raspberries and pour into tart shells. Chill until
set, about 3 hours. Garnish with whipped cream, rasp
berries and mint, if desired.
