What can you do with berries? What to do with berries: recipes and tips for housewives. Frozen sea buckthorn fruit drink

Frozen berries can be used in cooking only in certain cases. For example, if you cook compote, jelly, or porridge from them. For smoothies and cocktails, half-thawed ones will do. But if you are planning to take up baking or desserts, then the snow beauties must be brought back to life. How to do it right?

Most often, frozen berries are found in recipes with these five products:

First. When defrosted, the berries release a lot of liquid and juice. For dishes in which strict proportions of dry and wet products are observed, everything unnecessary is like death (not literally, of course)). Therefore, the berries should not only be brought to room temperature, but also the excess moisture should be drained from them afterwards. It is not necessary to pour it into the sink - you can use it for cooking compote.

Second. Chances are high that the drained berry juice is exactly what your pie is missing. That is, along with the excess liquid, we will remove the juiciness. How to avoid this? Take risks, namely: roll frozen berries in starch and add them to the filling in this form. The starch will absorb all excess and the cake will not leak. The bad part: it will add calories to the dish.

It is better to defrost any frozen food gradually. In this case, less liquid will be released and more vitamins will be retained. For berries you can use:

• a stream of cold tap water (the berries should be in plastic)
• paper towels and room temperature
• the lowest compartment of the refrigerator (it is better to put them there in advance, for example, at night, in order to cook the next day)
• microwave (be prepared for a lot of juice)

Both children and adults adore juicy fresh berries. And how can you not love them? This is a delicious delicacy, pure health benefits, and a wonderful ingredient for all kinds of dishes. Among them, recipes for berry desserts occupy a special place.

Berry glade

For all time. But in summer it is more beautiful than ever, because the berries ripened in June are incredibly tasty. Knead the dough from 150 g of butter, 100 g of sugar, 2 eggs and 260 g of flour with baking powder. After compacting it into an oiled mold with sides, we put it in the refrigerator. In the meantime, we sort out and wash 500 g of assorted currants, strawberries and pitted cherries. Mix the berries with 200 g of sugar and 4 tbsp. l. starch dissolved in 80 ml of water. Fill the mold with the dough with the berry mixture and place in an oven preheated to 180°C. In 40 minutes, the rosy pie will fill the kitchen with amazing aromas and gather the whole family at the table.

Strawberries in a cube

Are you planning a family holiday? Please your loved ones. Separate 4 yolks from the whites and beat them with a mixer, adding 100 g of sugar to each part. The yolks will form a light mass, the whites will form stable peaks. Mix them together and add 250 g of fresh strawberry puree. Add 130 g of flour with vanilla and mix the biscuit dough. Bake it for 40 minutes in a high form at 180°C without opening the oven. Beat 500 g of cottage cheese, 80 g of honey and 50 ml of milk into a smooth cream. Cut the finished sponge cake into 3 layers, grease it with cream and put it together. Place strawberry slices on top - and the cake will definitely create a sensation.

Crimson clouds

Fresh berry soufflé is a dish for lovers of light homemade baked goods. Grease 5-6 small ceramic molds with oil, sprinkle sugar inside and cool. Beat 600 g of raspberries in a blender and carefully grind through a sieve. Small seeds are absolutely useless in a soufflé. We dilute 15 g of starch in 25 g of water, combine it with the berry mass and bring to a boil over low heat. Next, beat 8 egg whites with 80 g of sugar into a fluffy foam and, without stopping, stir in the berry mass. Fill the cooled molds with the mousse and place in the oven at 180°C for 7-8 minutes. This airy delicacy will captivate your family at first sight.

Silk berry

A great way to cool off on a hot summer day. Pre-soak 40 g of gelatin in 250 ml of water for 30–40 minutes. Grind 400 g of washed strawberries through a sieve with gauze. The resulting juice will be useful to us later. Cook the remaining cake in gauze for 5 minutes, strain well, mix the broth with 150 g of sugar and swollen gelatin. Dissolve it over low heat, add the squeezed juice and beat with a mixer for 5-7 minutes. The result will be a thick mass that needs to be cooled. Only then do we put it in bowls and put it in the refrigerator. Before serving, garnish the mousse with whole strawberries and mint leaves.

Zebra in currants

Currants are ideal for making for a children's party or friendly gatherings. Soak 2 tbsp. l. gelatin in 500 ml of milk for 40 minutes. Puree 200 g of black currants with 3 tbsp in a blender. l. honey We heat the milk so that the gelatin dissolves, and combine half of it with the berry mass. Place 2 tbsp in tall glasses. l. berry mass and put in the refrigerator. When it hardens, add 2 tbsp. l. milk mass and also cool. So we alternate layers to the very top. This striped jelly will certainly cheer up your loved ones. Dessert can be decorated with fresh berries.

Winter cherry

Summer berry dishes cannot be imagined without cool sorbets. Cherry with a light refreshing sourness is created especially for them. Beat 500 g of seedless berries into a homogeneous paste. Cook the syrup from 150 g of sugar and 200 ml of water, cool and mix with the berry mass. Grate 50 g of dark chocolate without filler here. If children do not try this delicacy, you can add 100–150 ml of champagne. Beat the mixture again with a blender, put it in a container and put it in the freezer for 3 hours. Don't forget to stir its contents every 30 minutes. This delicious dessert will outshine any store-bought popsicle.

Cheerful cherry

Who said that berries can’t make a tasty and nutritious breakfast? A cherry smoothie easily convinces you otherwise. Pour 2 tbsp. l. instant oat flakes 50 ml chilled milk. While they are soaking, remove the seeds from 200 g of cherries, mix it with 200 g of natural yogurt without filler and beat with a blender. Pour in the milk with the swollen oatmeal and beat everything into a thick, homogeneous mass. If the smoothie doesn't seem sweet enough, add a couple of tablespoons of honey. Instead of cherries, you can take cherries, strawberries, red and black currants. The assorted berries will especially delight you with a colorful fireworks of flavors.

Let's add more berries to life. Summer food will be flavored and improved with raspberries and currants, blueberries and strawberries, blackberries and blueberries, dogwoods and gooseberries. The whole palette of tastes and benefits, low calorie content and increased compatibility with other products (and 100% instagramable appearance).

The situation with berries is reminiscent of a story when everyone understands that it would be nice to eat more of them, but they don’t know why.

Berries on the daily menu improve intestinal motility in a matter of days without interfering with the natural course of metabolism, and provide vitamins and minerals. A very important point in a healthy diet!

Berries are the best possible snack. Not cookies, not bread or drinking yogurt. Berries are better than fruits. They have less sugar, more nutrients and vitamins, fewer calories and a wide variety of flavors. Must be consumed fresh. Alternatively, add it to smoothies. Adding sugar or cream is trivial and not very healthy.

Here are a few recipes that will diversify your berry menu.

Raspberry crumble

For the test:

200 g wheat flour
100 g butter
175 g sugar
100 g oat flakes
a pinch of salt

For filling:

1 kg raspberries
50 g sugar (less possible)
a pinch of ground cardamom

Combine the flour with the softened butter and 75g sugar in a food processor or in a bowl using a spatula. Crumble oatmeal into the resulting mixture and stir. Place raspberries in a baking dish, sprinkle with sugar and cardamom. Cover the top with dough. Bake for 45 minutes until golden brown.

Strawberry salad

large handful of spinach
strawberries 250–400 g
1 large ball of mozzarella
olive or nut oil - walnut, macadamia or avocado oil
salt
juice of ¼ lemon

Let us remind you that strawberries are remontant, that is, they bear fruit twice a year. Despite the fact that the season has recently ended, we are expecting a second portion in August. For the salad, wash and dry spinach leaves (you can also use chicory and arugula). Add strawberries and cheese. Mozzarella is an option; instead, you can use the most delicate burrata, stracciatella or even curd goat cheese. Season with salt and flavored oil.

Smoothie with gooseberries

a couple of ice cubes
large glass of gooseberries
½ cup soy milk
piece of lemon with zest
½ tsp. honey or 1 date

Blend the ingredients in a blender until pureed. In winter, you can use frozen gooseberries and a small apple.

Blueberry Pie

4 eggs
220 g sugar
180 g butter
110 ml olive oil
150 ml kefir or yogurt without additives
vanilla bean seeds or vanilla essence
400 g wheat flour
1.5 tsp. baking powder
a pinch of salt
zest of 2 lemons
zest of 2 oranges
600 g fresh blueberries

Preheat the oven to 175 degrees. Grease a baking dish with butter. Beat the eggs and sugar until the mixture turns pale yellow. Add butter softened to room temperature, olive oil and kefir. Add vanilla and mix well. Add flour, baking powder and salt, zest and knead the dough. Leave for 10-15 minutes to allow the flour to absorb excess moisture.

Mix a quarter of the berries into the dough and pour it into the mold. Place the pie in the oven for 15 minutes. Remove, add the remaining berries, gently press them into the pie and bake for another 30-40 minutes, until the pie is golden brown. Remove from the oven and let cool slightly. Run a knife blade around the perimeter of the pan and remove the cake. Allow to cool before serving.

Blackberry cream sorbet

pulp of ½ orange
2 cups frozen blackberries
1 frozen banana
some flax or chia seeds

Mix all ingredients in a blender and beat until smooth.

Baking, drinks, desserts - everything your heart desires.

Now is the season when you can buy fresh strawberries and cherries at the market. The currant, gooseberry and raspberry bushes are full of berries - a new harvest is coming soon. And many thrifty housewives keep containers with frozen berries since last year. If you are one of them, don’t even think about throwing anything away! Tips from "With taste" will help you clean this freeze in the best way.

Frozen berries can be used in the preparation of vitamin drinks, which will be useful to serve at any time of the year. Dumplings and pies are also prepared from the berries, and cottage cheese and rice casseroles are made with their addition. Desserts and pastries go without saying. Finally, frozen berries make excellent sauces for meat, for example, chicken or game can be served with cranberry sauce or dressing with cherry pieces.

Recipes for frozen berries

Cheesecake without baking

This dessert will be appreciated by both adults and children: it looks bright and attractive, tasty and filling, aromatic. And its preparation does not take much time. Instead of the raspberries and strawberries stated in the recipe, you can use any other frozen berries.

Ingredients:

• 250 g shortbread cookies
• 100 g butter
• 200 g frozen raspberries
• 200 g frozen strawberries
• 500 g soft cream cheese (Philadelphia, mascarpone or Almette)
• 200 g sugar
• 300 g high fat cream

Preparation:

1. Grind the cookies using a blender, add softened butter and beat again until smooth. Then place in a resealable rimmed mold (20 cm in diameter), lined with cling film, press firmly to the bottom and level. Place in the refrigerator until hardened.
2. Place the berries in a saucepan and place on low heat. Cook, stirring, for 3–5 minutes. Mash the berries with a spoon and grind through a sieve. Cool.
3. Beat the cream cheese and sugar with a mixer, add cream and beat again. Add berry puree to this mixture, mix and spread over the cookie base. Place in the refrigerator for 4-6 hours until set.
4. To get cheesecake layers of different colors and tastes, divide the creamy mixture into two parts and add raspberry puree to one, and strawberry puree to the other (strawberries and blueberries will look very impressive). And lay out the layers one by one. First, a mixture of cream cheese with raspberries (and put in the refrigerator for 2 hours), then a mixture with strawberries (now in the refrigerator for 4 hours).

Open Pie

You can make the base for the pie according to our recipe or use your favorite dough, or even store-bought dough. You can take different frozen berries, or you can use just one type, 4 large handfuls.

Ingredients:

• 2.5 stacks. wheat flour
• 250 g butter
• 11–13 art. l. water
• 1 stack Sahara
• 1/4 cup starch
• 1 stack frozen raspberries
• 1 stack frozen strawberries
• 1 stack frozen blueberries
• 1 stack frozen blackberries
• 1 tbsp. l. lemon juice
• salt - to taste

Preparation:

1. Prepare the dough for the base. Mix flour with a pinch of salt, add 220 g of cooled butter, grated on a coarse grater. Enter 6-7 tbsp. l. cold water, pressing the dough with a fork until it sets. Divide the dough into two parts, one slightly larger than the other. Wrap them in cling film and refrigerate for an hour.
2. For the filling, in a saucepan, combine sugar, starch and 5-6 tbsp. l. water, add blueberries. Bring to a boil and cook, stirring, for 2–3 minutes. Remove from heat, add other berries and lemon juice to the mixture, stir.
3. Roll out a large piece of dough into a layer about 5 mm thick. Place in a parchment-lined pan, forming sides. Pour the filling on top and stick in pieces of butter (30 g). Roll out the smaller piece of dough thinly and cut into strips one and a half centimeters thick. Place a lattice of strips over the filling, securing the edges to the sides.
4. Place the future pie in an oven preheated to 200 degrees for 10 minutes. Then reduce the temperature to 180 degrees and bake for 45-50 minutes. The dough should be golden brown and the berry filling should be bubbly.

Muffins with berries

This recipe is suitable for both one large cupcake and small cupcakes in tins. Delicate sweet dough with sour cream combined with sour berries (cherries, currants or cranberries) will give a delicious result! Do not defrost the berries, just add them to the dough and mix gently with a spatula or stick the berries directly into the dough.

Ingredients:

• 150 g frozen berries
• 1 egg
• 100 g sour cream
• 50 g butter
• 1 stack flour
• 0.5 stack. Sahara
• 1 tsp. baking powder
• 1 chip salt
• 1 chip vanillin
• powdered sugar - for sprinkling

Preparation:

1. Beat the egg, sour cream, softened butter, salt and sugar with a mixer at high speed until smooth.
2. Continuing to beat, add flour, baking powder and vanilla. The dough should be smooth, without lumps, of medium thickness.
3. Place paper cupcake liners into a metal pan. Fill them about two-thirds full with dough.
4. Place 3-4 cherries in each cupcake and press them in slightly. Place the cupcakes in an oven preheated to 180 degrees.
5. Bake for 20–25 minutes.
6. Cool the finished cupcakes and sprinkle with powdered sugar before serving.

Berry mousse

Children will really like this berry mousse. And even those who don’t like semolina porridge will certainly not refuse such “semolina”. Any frozen berries will do. Before serving, you can decorate the dish with cream, candied fruits or mint leaves.

Ingredients:

• 1 stack frozen berries
• 2–2.5 tbsp. l. semolina
• 4 tbsp. l. Sahara
• 0.5 l water

Preparation:

1. Thaw the berries and drain the juice (you can then pour it over the finished mousse).
2. Grind the berries into a puree, add hot water, and put on fire. Then add semolina in a thin stream while stirring, bring to a boil and cook for 7-8 minutes.
3. Add berry juice to the prepared fruit porridge and cool.
4. Beat the cooled mass with a mixer until it becomes thick foam (it will approximately double in volume).
5. Pour the finished mousse into prepared bowls, glasses or wine glasses and place in the refrigerator for an hour.

Smoothie

To prepare a refreshing and healthy smoothie, regular cow's milk or almond milk is suitable. But you can also take kefir or yogurt - whatever you like. If you like sweet drinks, add honey to taste. And to make the thick berry smoothie more filling, you can add a handful of nuts, seeds or bran.

Ingredients:

• 250 ml milk
• 200 g frozen berries
• 1 ripe banana
• 1 mint leaf

Preparation:

1. Cut the banana into arbitrary pieces.
2. Place frozen berries, banana and milk in a blender and blend until smooth.
3. Pour into a glass, garnish with a mint leaf and a few berries (optional).

Compote

In summer you need to drink a lot. What could be better than homemade compote? You can prepare it in just 5 minutes! The berry reserves will be used up quickly and profitably. Thanks to quick cooking, the drink will retain most of the vitamins that pass from the fruit into the water. Prepare compotes for children: they are gentler on the child’s stomach than juice, but no less healthy.

Ingredients:

• 100 g frozen cherries
• 100 g frozen blackcurrants
• 100 g frozen plums
• sugar - to taste
• 1 liter of water

Preparation:

1. Bring the water to a boil, add the berries (you don’t need to defrost them in advance).
2. After the water with berries boils, add sugar and boil for 5 minutes.
3. Cool the finished compote and drink to your health.

After you have thawed last year's supplies, you can begin preparing berries and fruits for next winter. Check out the best ways to freeze strawberries, peaches, and even persimmons.

In any case, save a selection of recipes for yourself, because they will be useful to you in the future. And for friends who don’t freeze anything themselves, but buy such products in stores, also send a link to our article!

The strawberries are in full bloom, the currant and gooseberry bushes are full of berries, a new harvest is coming soon! We will collect, eat and cook in reserve. True, many people still have last year’s containers filled with frozen berries in their freezer. There is no need to throw anything away! We share recipes for baking, compote and frozen berry jam. For those who like to tinker in the kitchen, we offer yeast buns and cheesecake. And for those who are looking for simple and quick to prepare dishes, we advise you to prepare compote, smoothies, muffins and jam.

Cheesecake without baking

From cookies, butter, cream cheese and frozen berries you can make an incredibly beautiful and very tasty cheesecake. We won’t bake it, but put it in the refrigerator for 4 hours to harden. Instead of the raspberries and strawberries stated in the recipe, you can use any other frozen berries.

Cheesecake ingredients:

• shortbread cookies - 250 g;
• butter at room temperature - 100 g;
• frozen strawberries, thawed - 200 g;
• frozen raspberries, thawed - 200 g;
• cream cheese (such as Philadelphia, mascarpone or almette) - 500 g;
• sugar - 200 g;
• heavy cream - 300 g;
• fresh or frozen berries for decoration.

Crush the cookies in a blender, add softened butter and blend again until smooth. Then place in a resealable mold with sides (20 cm in diameter), lined with cling film, press well to the bottom and level with a glass. Place in the refrigerator until hardened.

Place the berries in a saucepan and place on low heat. Cook, stirring, for 3 minutes, mash the berries with a spoon. Then grind through a sieve. Cool.

Beat the cream cheese and sugar with a mixer, add cream and beat again. You can also add cream whipped to stiff peaks, but then just gently mix the mass with a spatula. Add berry puree to the creamy mixture, stir and spread over the cookie base. Place in the refrigerator for 4-6 hours until set.

If you want layers of cheesecake different in color and taste, then divide the creamy protein mass into two equal parts and add raspberry puree to one and strawberry puree to the other. By the way, strawberries and blueberries look more impressive. Accordingly, you will have to lay out the layers one by one. First, a mixture of cream cheese and raspberries: spread over the base and put in the refrigerator for 2 hours. Then add the mixture with strawberries and now put it in the refrigerator for 4 hours.

Before serving, decorate the cheesecake with berries. Enjoy!

Open pie with frozen berries

Use your favorite dough or our recipe to make a pie base. By the way, you can buy ready-made dough. Lightly boil the berries with sugar and starch. You can take different frozen berries, handful by handful. Or you can use just one type, 4 good handfuls.

Ingredients for the pie base:

• flour - 2.5 cups;
• salt - a pinch;
• cold butter - 230 g;
• cold water - 6-8 tbsp. spoons

Filling ingredients:

• sugar - 1 glass;
• starch - 1/4 cup;
• salt - a pinch;
• water - 1/3 cup;
• frozen blueberries - 1 cup;
• frozen raspberries - 1 glass;
• frozen strawberries - 1 glass;
• frozen blackberries - 1 cup;
• lemon juice - 1 tbsp. spoon;
• butter - 30 g.

Prepare the dough for the base of the pie. In a large bowl, mix flour and salt, add grated butter. Add cold water, pressing the dough with a fork until it sets. Divide the dough into two parts, one slightly larger than the other. Form into thick pancakes. Wrap both parts in cling film and place in the refrigerator for an hour.

For the filling, combine sugar, cornstarch and water in a medium saucepan and add blueberries. Bring to a boil and cook, stirring, for two minutes. Remove from heat, add other berries and lemon juice to the mixture, stir.

Roll out a large piece of dough into a pancake, about half a centimeter thick. Place in a parchment-lined pan, 22-24 cm in diameter, forming sides. Pour in the filling and stick in pieces of butter. Also roll out a smaller piece of dough into a pancake and cut into strips one and a half centimeters thick. Place a lattice of strips over the filling, securing the edges to the sides.

Preheat the oven to 200 degrees. Place the pie in the oven for 10 minutes. Then reduce the temperature to 180 degrees and bake for 45-50 minutes. The dough should be golden brown and the berry filling should be bubbling. Cool and serve!

To prepare a refreshing and healthy smoothie, you will need 250 ml of milk - regular or almond, 200 g of frozen berries and one ripe banana. Whisk all the ingredients until smooth and drink! If you want, garnish the smoothie in a glass with a couple of berries and a mint leaf.

Muffins with berries

Dark chocolate and raspberries are a great combination! Chop up a chocolate bar, take a handful or two of frozen berries out of the freezer, add to any muffin batter and into the oven! We suggest preparing the dough according to the recipe we have tested (link below). Do not defrost the berries, just add them to the dough and mix gently with a spatula or stick the berries directly into the dough. The sweetness of the muffins will be perfectly complemented by sour cranberries or currants.

Buns

Make yeast buns with frozen berries! Lush, layered, sweet, with sourness. You can also paint them pink! We talk about everything in detail in the step-by-step recipe (link below). Gobble up warm buns with milk or a cup of coffee, and treat your friends!

Compote

You can cook compote in just 5 minutes! In this way, you can destroy all stocks of berries quickly and profitably. Add sugar to the water, boil it, and then add frozen berries. Bring to a boil, cook for a few minutes and you're done! In summer you need to drink a lot. What could be better than homemade compote? See the step-by-step recipe.

It is easier to make jam from frozen gooseberries than from fresh ones. There is no need to rinse or peel the berries! Fill frozen gooseberries with hot syrup and boil. Very simple! The result is sweet, sour bombs that burst in your mouth. Consolidation!