Taste of Home Food Stylist, Kathryn Conrad, shares a few easy was for using summer berries.
Berry Ice Cubes
Plop whole, juicy berries in an ice tray, add water and freeze. Pop out and store, frozen, in zip-top baggies. These colorful ice gems make a pretty and tasty addition to iced tea, lemonade or pure, cold water.
Berry Swizzle Stick
Thread rinsed, ripe berries of your choice onto wooden skewers; serve with seltzer water, lemon-lime soda or (a personal favorite) with champagne. Delicious.
Crush a handful of ripe berries (blackberries are shown here) and mix with softened butter. Spoon into a small bowl, cover and chill until use. Delightful on toast, pancakes—even corn on the cob.
PB and Berries
Add a fresh zing to classic peanut butter and jelly: coarsely chop ripe berries (raspberries are shown here) and stir in a sprinkle of sugar. Make your sandwich as usual – switching out tired jelly for a blast of fresh berries.
Fast, homemade frozen berry yogurt pops
Start with 4-oz containers of vanilla yogurt (full-fat, lowfat or fat free); spoon yogurt from containers into a bowl and stir in your choice of sliced or small whole fresh berries. Spoon the yogurt-berry mixture back into the yogurt containers. Insert popsicle sticks and freeze until firm. To unmold, run the containers briefly under hot running tap water. Squeeze the yogurt containers slightly while gently pulling on the Popsicle sticks.
Berries and Brie
For a fast and beautiful cheese plate, split a mini-brie into two layers as you would a cake. Pile berries of you choice (I like the slightly tart contrast of blueberries) on the cut side of the first layer. Place the top layer over the berries and gently press. Pile additional berries onto the top of the brie. Serve with rustic crackers or flatbreads.
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