BlueBerries
Fresh Blueberry Cannoli
Fresh Blueberry Cannoli
An all time favorite dessert is the cannoli. The fresh blueberry filling is easy to make fresh at home. You can whip up a batch in very little time, and it is worth it!
(makes 6 cannoli)
- 6 cannoli shells
- 16 oz ricotta cheese
- 1/3 C confectioner’s sugar, sifted
- 1/2 tsp vanilla extract
- juice and zest of 1/2 lemon
- 1 cup blueberries
- Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
- Place ricotta in bowl, and with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, vanilla, lemon juice, lemon zest and blend until smooth.
- Taste, add additional sugar, lemon, or vanilla as needed.
- Transfer to another bowl and stir in blueberries. Chill until firm.
- When ready to serve, fill a pastry bag fitted with a 1/2-inch plain tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner.
- Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side.
- Press or dip the cream filling at the cannoli ends into chopped pistachios, grated chocolate/mini chocolate chips, candied fruit, or zest.
- Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired. Or, another option would be to, spoon some of the warmed blueberry sauce over the filled cannoli shells.
- Serve and enjoy.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Passive Time |
| 30 minutes |
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An all time favorite, the cannoli. The fresh blueberry filling is easy to make fresh at home. You can whip up a batch in very little time, and it is worth it!
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- 6 cannoli shells
- 16 ounces ricotta cheese
- 1/3 cup confectioner's sugar sifted
- 1/2 teaspoon vanilla extract
- 1/2 lemon, juice and zest
- 1 cup Fresh Blueberries
- Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight. Place ricotta in bowl, and with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, vanilla, lemon juice, lemon zest and blend until smooth. Taste, add additional sugar, lemon, or vanilla as needed. Transfer to another bowl and stir in blueberries. Chill until firm. When ready to serve, fill a pastry bag fitted with a 1/2-inch plain tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. Press or dip the cream filling at the cannoli ends into chopped pistachios, grated chocolate/mini chocolate chips, candied fruit, or zest. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired. Or, another option would be to, spoon some of the warmed blueberry sauce over the filled cannoli shells. Serve and enjoy.
Fresh Blueberry-Raspberry Pie
“This is the absolute best blueberry pie ever!!!!!”
{A Barbara S. Johnson original}
1 Baked 9” pie shell, Cooled
1 1/2 to 2 quarts Fresh Blueberries
1 quart of Fresh Red Raspberries
1 cup Sugar
2 tablespoons Cornstarch
½ cup Cold Water
¼ teaspoon ground Cardamom
½ teaspoon Cinnamon
Gently wash blueberries and spread on clean toweling to dry before putting into crust.
Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside.
Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft. Mash.
Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan. Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon. Cook, stirring until mixture is thick & clear (about 2 minutes).
Remove from heat and cool to room temperature. {Do not cool too much; the sauce needs to run down between the blueberries.}
Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries. Chill.
Serve with fresh whipped cream or a good quality vanilla ice. Enjoy!
- 1 pie shell Baked 9” pie shell Cooled
- 1.5 to 2 quarts Fresh Blueberries
- 1 quart Red Raspberries Fresh or Frozen
- 1 cup Sugar
- 2 tablespoon Corn Starch
- 1/2 cup Water
- 1/4 teaspoon Cardamom ground
- 1/2 teaspoon Cinnamon
- Gently wash blueberries and spread on clean toweling to dry before putting into crust. Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside. Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft. Mash. Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan. Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon. Cook, stirring until mixture is thick & clear (about 2 minutes). Remove from heat and cool to room temperature. Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries. Chill. Serve with fresh whipped cream or a good quality vanilla ice. Enjoy!
1. Do not cool too much; the sauce needs to run down between the blueberries.
2. If you want more blueberries, use blueberries to make sauce in place of the raspberries.
Blueberry Yogurt
Blueberry Yogurt makes a refreshing healthy dessert or snack. It is more delicious than the prepared fruited yogurts. This very tasty and simple dish can be made at the last minute or made-up ahead of time and refrigerated.
Ingredients:
1/2 Cup Greek Yogurt, plain nonfat
1/4 Cup Cherry Knoll Farm Blueberries, fresh or frozen
1/8 Cup Pistachio Nuts, no-shells
1 to 2 Tablespoons Pure Maple Syrup
Directions:
Layer yogurt, blueberries and maple syrup in a parfait glass or wine glass.
Sprinkle pistachio nuts on top.
Serve and enjoy.
| Servings | Prep Time |
| 1 person | 2 minutes |
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Blueberry Yogurt makes a refreshing healthy dessert or snack. It is more delicious than the prepared fruited yogurts. This very tasty and simple dish can be made at the last minute or made-up ahead of time and refrigerated.
|
- 1/2 cup Greek Yogurt plain nonfat
- 1/4 cup Cherry Knoll Farm Blueberries fresh or frozen
- 1/8 cup Pistachio Nuts no-shell
- 1 to 2 tablespoon Pure Maple Syrup
- Layer yogurt, blueberries and maple syrup in a parfait glass or wine glass. Sprinkle pistachio nuts on top. Serve and enjoy.