Unique Ways to Use Frozen Berries
Make Berry Butters for French Toast
The Pioneer Woman has the best recipe to make “berry butter” to top your French toast with. It kills two birds with one stone and is a great way to use frozen berries if you want to upgrade your regular French toast routine. It creates a log of butter, with berries folded inside. You slice a generous chunk off to top your French toast—and it simultaneously adds both butter and beautiful, fresh berries at the same time. You can even sprinkle it with powdered sugar to make the presentation even prettier.
Basically, you whip two sticks of softened butter until they are very light and fluffy in a mixer. Switch to your paddle blade and pulse fresh (or thawed frozen berries) for just a couple seconds until the berries start to break apart. Place a long piece of foil on the countertop, topped with the same length of clear wrap on top of the foil. Form your berry butter into a log by wrapping it in the Saran wrap, and forming the shape with the sturdiness of the foil. Wrap it tightly and twist the ends like a big piece of candy. Refrigerate a couple hours before using. It can last in the fridge for about a week.
Berry Smoothie Popsicles
These are crazy easy and taste absolutely delicious on a hot day. It’s like a smoothie on a stick. The only three ingredients are: frozen berries, greek yogurt and milk (they would taste particularly divine with coconut milk, I think!). Mix in a high-powered blender for a few seconds and pour into 3-ounce cups or a popsicle mold. Wait until it’s almost all the way frozen and add a popsicle stick in the middle--freeze until all the way solid and enjoy! These are so great because they taste so yummy like any frozen ice cream pop, but they are so full of vitamins and minerals and antioxidants, which are so great for kids and grown-ups alike.
Microwave Berry Cobbler
Sometimes you just have a craving for something like a cobbler, and now you can have that in under 5 minutes with a good microwave berry cobbler recipe. On a recipe from domesticfits.com, she mixes frozen strawberries with some powdered sugar, then mixes her ingredients for the crumbly topping, pops it in the microwave for 2 minutes and voila! Gooey, comforting cobbler in under five minutes. Just don’t forget a scoop of vanilla ice cream on top to really satisfy that craving.
DIY Berry Pie Pops
You can make the cutest little pie pops, similar to cake pops on a stick and have little pies on the go. These are a fun treat to make with kids and are great as party favors or treats for a shower. These are made super simple by using pre-refrigerated dough and frozen berries. I will post a recipe for these at the bottom.
Flavored Ice Cubes
This is a great way to drink more refreshing water each day. Just pop a frozen berry or two in an ice cube tray and freeze. You could also consider adding other flavors with your berries like a squeeze of lemon or mint as well.
Overnight Berry Oatmeal
If you are into the overnight oats kinda thing, you will love making your overnight oats with frozen berries. Someone in the comments of the recipe I was reading mentioned they love using overnight oats as a lunch meal to pack for their kids school lunch or for them to bring to work. What a great idea! Overnight oats can be very healthy and filling to hold you over until dinner.
Do you have any other ways you like to use frozen berries? I think they are such a great thing to have in the freezer and it’s fun to think of even more ways to use them!
Berry Pie Pops
And the recipe is so easy they can make these pops themselves. Author: by Williams-Sonoma Editors; Rose Barboza
Calories per serving: 47
Store-bought rolled pie crusts for 2 standard pies
1 cup fresh or frozen blueberries or blackberries
2 tablespoons sugar
1 1/2 teaspoons all-purpose flour
1 teaspoon fresh lemon juice
All-purpose flour, for dusting
1 egg white, lightly beaten
sugar for sprinkling
2. Make the filling. In a bowl, mix the blueberries, sugar, flour, and lemon juice. Using a fork, crush half of the berries to release their juices. Set aside.
3. Roll & Cut the Pastry. Using a rolling pin, roll out the dough on a lightly floured work surface into thin 18-inch rounds. Using a 3-inch round biscuit cutter, cut out as many rounds as possible and refrigerate until ready to use. Gather the scraps and knead briefly, then roll and cut out more rounds. You should have 16 rounds total. Cut a small vent in the center of 8 of the rounds and refrigerate until ready to use.
4. Shape the Pie Pops. Place 8 uncut rounds on the prepared baking sheet. Using a small pastry brush, brush the edge of each round with the egg white. Dry the ice pop sticks with a paper towel and place one into the center of each round. Spoon about 2 teaspoons of the berry mixture onto the center of each round, cover with a vented round, and use the lines of a fork to press around each round to secure the seal. Brush with the egg white then sprinkle evenly with sugar.
5. Bake the Pie Pops. Bake the pie pops until golden and crisp, about 18-20 minutes. Let cool on wire racks. Serve warm or at room temperature.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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