It’s no secret that I love to cook (you can see all my Harried Mom recipes here), but truth be told, I’ve never been much of a baker. It’s not because I’m more of a savory over sweet gal – because anyone who knows me knows that I cannot resist a good sweet treat or dessert! I think it’s because baking is so precise. Now while I use recipes when I cook, I tend to think of them more as “suggestions” in creating a dish. I like to use my own culinary instincts to develop a dish and sometimes wind up improvising by adding herbs and spices or substituting ingredients to create a new flavor profile. Apparently that doesn’t work so well when baking. Adding a dash more or a splash of something to a baking recipe can make cookies turn into lumps of coal or cakes into bricks, both of which have happened to me many times.
So when I was asked to create and share a dessert recipe using Reddi-wip® whipped topping, I decided to go with one that involve absolutely no baking on my end.
Right now there are lots of yummy and wonderful berries in season and they can make an easy and healthy dessert.
To kick off this Memorial Day weekend, I surprised the family a dessert that I call my Blueberry Love – warm blueberry compote served in a sponge cake dessert shell and topped off with a few swirls of Reddi-wip. I used fresh blueberries, but you could totally use frozen ones. I would just cut out adding water to boil them down.
Here’s how I made it:
Prep Time: 10 minutes
Cook Time: 10 minutes
1 package of 6 sponge cake dessert shells, usually found in the produce section alongside berries
1 6.5 oz can of Reddi-wip (I used Original, but you could use Fat Free or Extra Creamy varieties)
2 cups fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup + 1 tablespoon sugar
1/4 cup cold water
- In a medium sauce pan bring 1/4 cup cold water with blueberries (after reserving a few of the berries to use for dessert presentation) over high heat and bring to a boil.
- When berries come to a boil, reduce the heat and stir occasionally until berries begin to break down, about 3-4 minutes.
- In a small bowl, mix cornstarch to equal parts cold water, eliminating any lumps and then stir into berries in the pan.
- Add lemon juice, zest, sugar and salt. Bring to a boil and reduce heat.
- Let the berry mixture simmer, stirring until mixture starts to thicken – about 2-3 minutes.
- Turn off heat and let berry mixture cool but not get completely cold.
- Place cooled berry mixture into dessert shells, and swirl with Reddi-wip just before serving and top with reserved blueberry.
I like using Reddi-wip versus other whipped topping because it’s actually made of real cream and not hydrogenated oils like other toppings. It really does make a difference in taste. And with one serving being only 15 calories, I don’t feel guilty giving my kids an extra squirt or two on their desserts or directly in their mouths — oh come on, we know that we all do it, it’s tasty & fun!
You too can join in some Reddi-wip fun by entering their #BerryJoyfulSweeps. Now through July 7, 2014, you can share your everyday Reddi-wip berry-licious moments on Twitter, Instagram or Facebook using the #BerryJoyfulSeeps hashtag for a chance to win a trip for two to the 2015 Watsonville (CA) Strawberry Festival, Reddi-wip coupons or berry keepers.
For recipe inspirations using Reddi-wip you can, visit their website and follow them on Instagram (reddiwip) and Twitter (@RealReddiWip).
Now it’s your turn to share. What’s your favorite dessert using whipped topping?
For Full Disclosure: The Harried Mom is participating in a Vibrant Influencer network campaign for Reddi-wip®. I am receiving a fee for this post and recipe creation; however, as always all the opinions expressed in this post are my own and are not influenced in any way. I am in no way affiliated with Reddi-wip® and do not earn a commission or percent of sales. Please do your own research before purchasing any product(s) as your opinion may differ.
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