Its berry season and a wonderful time to bake delicious desserts with these colorful fruits which are a pleasure to your eyes and taste. A cobbler to me is the right start… Cake crust with fruits; Yummm, my favorite kind of dessert!

I had previously uploaded a Peach cobbler recipe, but this is a different preparation as the berries are naturally sweet.

Another twist I have tried to introduce is replacing flour with wheat flour, which results in a denser dish… perfect for a quick filling.

This whole wheat berry cobbler is the right combination of sweet and sour flavour. You can either use a mix of different berries or even pick just one, whichever suits your choice and taste. The berry mix on the base is crusted with a cake mix and sprinkled with sugar on top… overall… Delicious…!!!

And to serve, make it a combo with Vanilla ice cream… a picture perfect summer dessert …!!!

Prep time: 30 – 45 minutes
Serves: 6 servings

INGREDIENTS

• 3 cups mixed berries
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 tbsp unsalted butter (melted)
• 1 cup whole wheat flour
• 1 cup milk
• 2 tbsp lemon juice
• 1 tbsp baking powder
• ½ cup quick cooking oats
• ¼ tsp nutmeg (optional)
• pinch of salt

INSTRUCTIONS

1. Preheat oven to 450 degrees.
2. Apply some butter on the baking pan and keep aside.
3. Combine berries with lemon juice and set aside.
4. In a bowl, mix together whole wheat flour, sugar, brown sugar, nutmeg, oats, baking powder and salt. Whisk it by adding melted butter until crumbly. Add milk and stir it to aerate the batter.
5. Spread the berry mix in the pan.
6. By using a large spoon, drop the batter on top of the berries.
7. Sprinkle powdered sugar on top.
8. Bake for about 20 – 25 minutes until the crust become golden brown. Allow it to rest for 5 minutes.

Serve with vanilla ice cream.

The post Whole Wheat Berry Cobbler appeared first on Pepper Delight.

Smoothies are being talked a lot by doctors, dietitians, nutritionists, physical instructors, your fitness center, n everywhere… along with the importance of including a fruit serving with every meal. They are an easy and a tasty means to meet your mealtime fruit needs, and can be healthy too with the right ingredients.

I’ve tried to use local honey in this recipe, as recently I got to know the benefits of local honey vs brand honey from a family friend. It’s a good source to your daily dose of natural medicine, controlling your allergies, plus a natural sweetener.

I’ve used frozen berries here, but you can also substitute with fresh berries. If your smoothie seems too thick, you can add a little water and blend it.

Enjoy…!

Prep time: 5 minutes
Serves: 2

INGREDIENTS

• 2 cup mixed berries
• 2 bananas
• 2 tbsp honey

INSTRUCTIONS

• Blend all the ingredients in a blender until smooth.

The post Anti-ageing Berry Banana Smoothie appeared first on Pepper Delight.

So here is my version of a sweet, moist, mixed berry pound cake with a lemon glaze, perfect to welcome this wonderful springtime…

Pound cake is originally made with equal proportion of flour, butter, eggs and sugar, and baked in a loaf pan or a bundt mold. Nowadays to make it lighter and fluffier we do add raising agents like baking powder or baking soda in various proportions. You can use any of the berries or all three berries together – blueberry, blackberry and strawberry.

This cake tastes so good and yummy in a way that you will just keep on eating. Do try it out and let me know…

Prep time: 15 – 20 minutes
Baking time: 65 minutes
Serves: 4 – 6 servings

INGREDIENTS
For Cake

• 2 cup Flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (at room temperature)
• 1 cup granulated sugar
• 3 eggs
• 2 teaspoon grated lemon zest
• 2 tbsp milk
• 1 teaspoon vanilla extract
• 1 cup mixed berries

For Lemon Glaze

• 1 ½ cup of powdered sugar
• 3-4 tbsp lemon juice

INSTRUCTIONS
Preparation of cake

1. Preheat oven to 350 degrees.
2. Apply butter to the pan and keep it aside.
3. In a small bowl, sift and mix dry ingredients; flour, baking powder and salt.
4. In another bowl, using a hand mixer or an electric mixer, beat butter (melted at room temperature) until light and fluffy. Add sugar and grated lemon zest and beat well.
5. Add eggs one at a time alternating with the dry ingredient and eggs. After mixing it well, add vanilla essence and milk at this stage. I used 2% reduced fat milk in this recipe.
6. Fold in berries into the batter mix, and using a rubber spatula mix it evenly. Batter will be slightly dense. Make sure you do not over stir.
7. Pour this batter into a greased pan and bake for 65 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and allow it to cool down for 15 minutes in the pan. Remove cake from the pan by flipping it and let it to cool for another 10 minutes. In the meantime prepare the lemon glaze.

Preparation of lemon glaze

1. In a bowl, mix lemon juice with powdered sugar. Whisk it slowly by adding the lemon juice till it turns into a smooth glaze which is perfect to coat the cake. Do not make it syrupy.
2. Place the cake over a wire rack and spoon the glaze over the cake. Allow the glaze to run down the sides of the cake.
3. Leave it to set for 30 minutes.

The post Mixed Berry Pound Cake with Lemon Glaze appeared first on Pepper Delight.