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.
Here is a link to the recipe for the double fruit blackberry cobbler: http://sodoesthatmeaniamsouthern.com/2012/06/20/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.
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.
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.