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Let’s Welcome September With An Easy Blackberry Dessert

As Summer is winding down, it is with sadness that I say goodbye to fresh blackberries.  I think the first sign of summertime for me is to see the wild blackberries blooming in our area. They are becoming more scarce because of development but I do see them beside the road and remember how good they are compared to cultivated blackberries. I do purchase the cultivated berries at the farmers market and I have frozen a few to use in a cobbler on a cold winter’s day.

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Here is a link to the recipe for the double fruit blackberry cobbler:

A few weeks ago, I made a blackberry cobbler pictured above that is a tradition we look forward to every summer in our family.  I had a few sweetened berries left and decided to incorporate them in some type of sugar free dessert.  Yesterday, we had mashed potatoes for lunch and I decided we needed a low carb dessert.

My diabetic husband does enjoy the sugar free puddings that I incorporate into our desserts; however, I wanted the consistency to be a little thicker.  I decided to incorporate cream cheese into the pudding.  Everything is good with cream cheese, right? Here is a picture of the finished dessert and I was pleased with the consistency of the pudding.  It was thicker and had a richer taste. The walnuts gave the pudding just the needed amount of crunch.

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Here is how I made this and I am going to call it Blackberry Surprise.  When I use the word surprise in a dish my husband knows I am experimenting and we both will be surprised at the outcome.

Blackberry Surprise

2 cups of sweetened blackberries (juice and all)

1 tablespoon of cornstarch

1 package of vanilla sugar free instant pudding

1 cup of milk

4 ounces of cream cheese at room temperature

1/4 cup of cool whip plus additional cool whip for the topping.

2 tablespoons of truvia sweetener

1/4 cup of walnut pieces.

If your blackberries aren’t sweetened, you need to sweeten them to your taste.  My husband and I like tart blackberries so I probably used about 1/4 cup of truvia to initially sweeten these blackberries.  I put them in a sauce pan and stirred  in the cornstarch.  I cooked them on medium low heat until thickened.  I put this mixture in the fridge to chill.

I mixed the vanilla instant pudding with the milk and beat it together with the instant pudding, 1/4 cup of cool whip and the 2 tablespoons of truvia.  I put it in the fridge to chill.

To assemble the dessert.  I put the pudding mixture into 4 individual dessert dishes.  I added the blackberry mixture to the dishes and sprinkled the walnut pieces on top.  I then garnished the dessert with a dollop of cool whip.

Sadly, I will say goodbye to blackberries for this summer season. At the same time, I am welcoming September and it is one of my favorite months.  Happy Monday and I also wish you a great Labor Day weekend if you are here in the USA.

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