berries galore!

i dont know about your family, but mine LOVES berries!!

strawberries, blueberries, blackberries... LOVE them!!

a few months ago, i posted a recipe for a berry cobbler (http://nataliestickles.blogspot.com/2009/02/berry-cobbler-to-die-for.html) from southern living. so i figured i would keep going with my berry obsession and post some fun SUMMERTIME recipes for everyone to try out!! i personally can't decide which one is my favorite!

got to love southern living!! enjoy!

Icebox Cheesecake

Yield
Makes 8 servings

Ingredients
· 1 (8-oz.) package cream cheese, softened
· 1 cup powdered sugar
· 1 (8-oz.) container frozen whipped topping, thawed
· 1 teaspoon vanilla extract
· 1 baked butter cookie crust
· 4 cups assorted fresh berries, pitted cherries, or sliced fruit
· 1/2 cup seedless blackberry jam
· 1/4 cup orange liqueur

Preparation
1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.
2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.


Raspberry Tiramisu Bites

Yield
Makes 8 servings

Ingredients
· 3 tablespoons seedless raspberry preserves
· 1 tablespoon orange liqueur
· 1 (3-oz.) package cream cheese, softened
· 1/4 cup sugar
· 1/2 cup heavy cream
· 8 ladyfingers, halved crosswise
· 8 fresh raspberries
· Garnish: fresh mint sprigs

Preparation
1. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.
2. Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).
3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
4. Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.


Peach-and-Blueberry Parfaits

Yield
Makes 8 servings

Ingredients
· 2 cups 1% low-fat milk
· 1 large egg
· 1/3 cup sugar
· 1 tablespoon cornstarch
· 1 teaspoon vanilla extract
· 3 pounds fresh peaches, peeled and chopped (about 7 cups)
· 1 pt. fresh blueberries
· 1/2 (14-oz.) angel food cake, cubed (about 6 cups)
· Garnish: fresh mint sprigs

Preparation
1. Whisk together first 4 ingredients in a small nonaluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.
2. Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.
3. Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired


Strawberry-Blueberry Shortcake Ice-Cream Sandwiches

Combine 1 lb. fresh strawberries, sliced, with 2 cups fresh blueberries; sprinkle with 3 Tbsp. sugar, and toss. Let stand 10 minutes. Spoon evenly over 10 vanilla or chocolate miniature ice-cream sandwiches; dollop with 1⁄2 (8-oz.) container thawed whipped topping.


Berries with Tequila Cream

Yield
Makes 8 servings

Ingredients
· 8 egg yolks
· 1/2 cup sugar
· 1/2 cup tequila or mezcal*
· 1 cup heavy cream
· 8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)
· Garnish: fresh mint sprigs

Preparation
1. Whisk together egg yolks and sugar in a 2-qt. heavy saucepan; whisk in tequila.
2. Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)
3. Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).
4. Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended.
5. Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately.
*1/2 cup orange juice may be substituted.
Note: To make ahead, cover and chill whipped cream and tequila mixture up to 24 hours.

And my personal favorite ...

Strawberry Shortcake w/ Pound Cake