Today Chef Jane Butel, author of Real Women Eat Chiles shares a delicious way to cool off with a Berry Blast.
Tune in below and listen to Chef Butel as she discusses her Berry Blast.
From Real Women Eat Chiles by Jane Butel
You can vary the berries to suit the season or use frozen if fresh are not available.
4 cups assorted fresh berries, such as strawberries, raspberries, blueberries & blackberries
¼ cup honey or sugar
¾ cup each all purpose flour and wheat flakes cereal, crushed
2 TBLSP unsalted butter
1 tsp. Pequin chile
½ tsp. Ground cinnamon
½ cup apple juice concentrate
Frozen yogurt or low fat ice cream
Preheat the oven to 425 degrees F. Rinse the berries and place in a buttered baking dish. Squeeze the lime evenly over the top. Sprinkle with sugar. Combine the flour, cereal, butter, pequin chile, and cinnamon. Stir in the apple juice. Spread the batter over the berries. Bake for 15 to 20 minutes, until the topping is browned and crusty. Serve with frozen yogurt or ice cream.
Baking Time: 15 to 20 minutes, Yield: 4 servings