Summer Berry Citrus Shortcake

Lately I've been feeling a little blue with this horrible weather and needed something to remind me that it really is Summer... So what better than a plate full of sweet juicy summer berries over a homemade citrus shortcake.
I went a little "Semi-Homemade" with this one. I had some left over bisquick mix and doctored it up with a tablespoon fresh orange peel, sweetened condensed milk, water and pure vanilla extract.

Instead of maserating the berries in sugar, I opted for a sugar free alternative this time. I just added a 1/2 teaspoon of pure vanilla extract to the berries and let them soak it in...

The rest is all assembly. Cut the shortcakes in half, add a layer of berries, a layer of whipped topping, add the top of the shortcake and more topping and berries.

Summer on a plate... I guess it will do for now!

Blueberry Orange Sponge Cake with Blueberry "Pie" Filling

Living on Sponge Cake...

As you all may recall, I made a peppermint chocolate chip sponge cake for my sister's birthday a few weeks ago. Everyone loved it, including me, so I decided to make another one for my Mom's birthday. I had adapted a recipe I got from Ciao Italia's Mary Ann Esposito.

This time I went with her original flavoring of orange, but added blueberries (my Mom's favorite). I also made a blueberry "pie" filling for the center. The reason I call it blueberry "pie" filling is because it is basically all the ingredients I use for my blueberry pies. The frosting couldn't be easier~ low-fat cool whip!

Blueberry Orange Sponge Cake

Cake recipe adapted from Mary Ann Esposito

5 large eggs at room temperature, separated
1 cup sugar
2 tablespoons fresh orange juice
1 tablespoon vanilla extract
2 tablespoons grated orange zest
1 cup unbleached all purpose flour
1/2 teaspoon salt
1 pint of fresh blueberries

Blueberry "Pie" Filling
by Mixed Salad Annie

1 pint of fresh blueberries
1/4 cup sugar
1 tablespoon orange juice
1 tablespoon tapioka pudding

Add all ingredients to a small saucepan and mix well and let stand for 15 minutes. Place saucepan over medium heat. Break up blueberries with a fork and stir until sugar is dissolved. Reduce heat to low and simmer for about 20 minutes, stirring frequently. Set aside to cool; transfer mixture to a small bowl and refrigerate until cold and thickened.

Preheat the oven to 350F
Use a stand or hand mixer to beat the egg whites until foamy; beat in half of the sugar, two tablespoons at a time, until soft glossy peaks form. Set aside.

In a separate bowl, beat the egg yolks until thick and lemon colored, about 3 to 5 minutes. Gradually beat in remaining sugar, orange peel, orange juice, vanilla extract, and salt.

Sift the flour over the whites. Add the yolk mixture and gently fold in with a spatula without deflating the batter. Fold in half of the blueberries. Scoop 1/2 the batter into a (un-greased)
9 x 3 inch tube pan. Sprinkle half of the remaining blueberries evenly over the batter and top with the remaining batter. Sprinkle the rest of the blueberries on the batter and smooth with a spatula. Tap the pan on the counter to remove any air bubbles and settle the batter so it is even.

Bake for 25 to 35 minutes or until a cake skewer inserted in the center of the cake comes out clean. Invert cake pan over the neck of a bottle or, if the pan has prongs, invert it on a cooling rack. Cool completely.

Loosen cake all around the inside of the pan and around the tube with a butter knife. Gently shake cake out. If the cake is stuck on the bottom, gently insert a flexible spatula along the sides of the pan and slide under all sides of the cake to loosen. Remove from pan and set aside.

Cut the cake into two layers.

Place one layer on a cake stand and spread all of the blueberry "pie" filling over the layer. Place the other layer on top and spread a layer of cool whip on top. Spread more cool whip all over the sides and smooth.

Garnish the top with fresh blueberries. Refrigerate until ready to serve. Use a serrated knife to cut the cake into wedges.

"Mock" Berry Tiramisu

No Bake, No Fuss, and there will be...
No Leftovers!

Tiramisu is a delicious Italian dessert made with zabaglione which is a light custard consisting of egg yolks, mascarpone cheese and a bit of sweet liquor, usually sweet marsala wine. Italian cookies called lady fingers are dipped in espresso and layered with the zabaglione and it is usually topped off with cocoa powder. In Italian tiramisu means "pick me up". Great name!

Let me start by saying that there is no replacement for the original tiramisu. But this is a super easy, low-fat and delicious summer dessert that mimics the Italian classic. It's quick to prepare and serves as a lower calorie alternative to a traditional tiramisu. And I think it will definately pick you up!

I am sending this over to Susan at Food Blogga who is hosting Sugar High Fridays this month for Jennifer of the Domestic Goddess, the creator of the SHF. Check it out for the most outrageously delicious berry concoctions.
"Mock" Berry Tiramisu
by Mixed Salad Annie

One 8 ounce package of Neufchatel cheese (1/3 less fat cream cheese), room temperature

1 cup vanilla fat-free yogurt
2 tablespoons Amaretto liquor, or your favorite sweet liquor
1 1/2 cups fresh blueberries
1 1/2 cups fresh strawberries, hulled and quartered
1 tablespoon sugar
1 cup cold Teeccino Herbal Coffee, or cold strong black coffee
24 Lady Finger Cookies
Powdered sugar

Mix the cream cheese to soften just until smooth and then fold in the yogurt and Amaretto.

Line a loaf pan with plastic wrap, allowing the wrap to extend over the sides. In a wide, flat bowl, whisk the teeccino/coffee with the sugar.

Dip 8 cookies into the teeccino/coffee one at a time, and arrange 4 in a single layer and another 4 in a single layer, on the bottom of the prepared pan. Spoon one third of the cream cheese mixture over the cookies to cover. Top with strawberries, reserving a few for the garnish. Repeat the dipping and layering of the next 8 cookies and cream cheese mixture, topping this layer with the blueberries.
Dip the remaining 8 cookies in the teeccino/coffee and arrange on the top. Evenly spoon on remaining cream cheese mixture. (The top layer will extend a little above the pan sides). Cover with the plastic wrap and refrigerate at least 2 hours or up to one day.
Unwrap the plastic and invert the tiramisu onto a platter and remove the plastic. Top with remaining strawberries and sprinkle with powdered sugar.

Happy 4th!!

Flagalicious Berry Trifle

Inspired by America's Test Kitchen

Not bad for a last minute decision to make this. I didn't have the required ingredients either, so I compromised and this is how it came out. Lets just say it tasted better than it looked!!

Here's the real deal...Here's the original recipe!

Blueberry Oatmeal Bars

Moist and Delicious!

Well as you can see, I got my first blueberries of the season! What to make... decisions, decisions. There are too many great recipes to make with blueberries. Should I make the always welcomed blueberry muffins or maybe some scones. Of course blueberry pie never disappoints either. Then there's those lemon blueberry cookies I've been wanting to make. Talk about stress...what a tough decision.

But I finally decided to make some Blueberry Oatmeal Bars. Why? I don't really know. Probably because I have never made them before. Plus, I recently ate some of my Mom's Quaker Oatmeal Chocolate Chip Bars and have been thinking about them ever since. So why not create a blueberry bar using similar ingredients? I was up for the challenge!

By the way, they turned out super moist and chewy, flavorful and I think, pretty cute too!


1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick tub margarine or butter, softened
1 cup firmly packed brown sugar
2 tablespoons granulated sugar
1/3 cup canola or vegetable oil
1/4 cup pure maple syrup
3 egg whites
2 teaspoons vanilla
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 1/2 - 2 cups fresh blueberries, washed and stems picked off

Heat oven to 350°F. Place a large piece of foil in a 9 x 13 inch baking pan, overhanging sides.

In a medium bowl, sift flour, baking soda, salt and cinnamon. Set aside.

In an electric mixer or large bowl, beat margarine and sugars until creamy. Add oil and maple syrup, mix well. Add egg whites (one at a time) and vanilla; beat well. Add sifted flour, baking soda, cinnamon and salt; mix well. Add oats; mix well. Carefully fold in half of blueberries.
Spread mixture evenly into prepared pan. Add the remaining blueberries to the top of the mixture, pushing berries in lightly.

Bake 28 to 35 minutes or until light golden brown. Cool 20 minutes in pan; remove to wire rack by lifting up sides of foil. Cool completely. Cut into 24 squares. Sprinkle with confectioners sugar. Store tightly covered in the refrigerator.