3 1/2 C blueberries, blackberries or strawberries
3/4 C maple syrup
1 C of heavy cream
1 T lemon juice
6oz of crushed cookies
Cook 2 1/4 cups of blueberries with 1/2 cup of maple syrup in a 2 qt heavy saucepan over medium heat, stirring occasionally until blueberries have burst, 3-8 minutes. Cool in an ice bath, stirring occasionally.
While the blueberry mixture cools, beat cream with remaining 1/4 cup of maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Stir lemon juice and remaining 1 1/4 cups of blueberries into cooled blueberry - maple mixture.
Spoon about 2 T of blueberry mixture into each of 6 glasses and top with half of the crumbled cookies and half of the whipped cream. Repeat layering and serve and ENJOY!
(I used raspberries)
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