Berries and Creme
This is a wonderful end to a great meal or meeting or just by itself.
Easy and Classic: Berries and Crème
1. Buy a loaf shaped sponge cake and slice it into one-inch slices.
2. Buy 2 cans of Blackberries in Light Syrup and drain the juice onto six saucers, evenly.
3. Place six slices of sponge cake onto the saucers and let them soak up the syrup while you have dinner or your meeting or whatever.
4. When you are ready to serve dessert, put one cup of heavy whipping cream in your mixer with one eighth of a teaspoon salt and one teaspoon of Splenda (not sugar), then whip until the cream is fluffy and stiff.
5. Put a quarter cup sized dollop of cream on each slice of sponge cake.
6. Spoon a third of a can of berries on top and down one side of each piece of cake.
7. Serve immediately.
Easy and Classic: Berries and Crème
1. Buy a loaf shaped sponge cake and slice it into one-inch slices.
2. Buy 2 cans of Blackberries in Light Syrup and drain the juice onto six saucers, evenly.
3. Place six slices of sponge cake onto the saucers and let them soak up the syrup while you have dinner or your meeting or whatever.
4. When you are ready to serve dessert, put one cup of heavy whipping cream in your mixer with one eighth of a teaspoon salt and one teaspoon of Splenda (not sugar), then whip until the cream is fluffy and stiff.
5. Put a quarter cup sized dollop of cream on each slice of sponge cake.
6. Spoon a third of a can of berries on top and down one side of each piece of cake.
7. Serve immediately.
posted by Jennifer Large Seagrave at 9:52 PM
2 Comments:
why do you add salt?
I added a little salt to bring out the flavor of the cream. It works very well, but don't get too much! A pinch is perfect. And the Splenda is very important! It stablizes the cream. It will not separate!
--Jenn :-) Good to see you yesterday, Trista.
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