Summer dessert without baking with whipped cream and berries

Cookies, cream, berries are the perfect summer dessert! In this dessert, you can use any fruits and berries. For example, instead of red and black currants, take strawberries or cherries. Very tasty is the combination of honeysuckle puree with the rest of the berries. Instead of cottage cheese puree, you can use soft cottage cheese whipped with sugar. Cookies can be taken any: sugar, diet, even a cracker without additives. It turns out very tasty with chocolate and nut cookies.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 3 g
Fats 23 % 9 g
Carbohydrates 69 % 27 g
232 kcal
GI: 19 / 38 / 42

Step-by-step cooking

Cooking time: 30 min
  1. Step 1:

    Step 1.

    Prepare the ingredients. To prepare a puff dessert with whipped cream and berries, we will need: heavy cream for whipping (33-35% fat content), sponge or sugar cookies, sugar, a mixture of red and black currant berries (you can take one kind) and a mixture of wild berries (blueberries, strawberries, raspberries, etc.)

  2. Step 2:

    Step 2.

    Wash all the berries, sort and dry. At the same time, currants should not be mixed with wild berries (blueberries, strawberries), since they will be needed for different stages of dessert preparation.

  3. Step 3:

    Step 3.

    Grind the cookies into fine crumbs. This can be done by hand or ground in a blender.

  4. Step 4:

    Step 4.

    Put the red and black currants and half the sugar (40 g) in the blender bowl.

  5. Step 5:

    Step 5.

    Beat the currants with sugar to a puree state.

  6. Step 6:

    Step 6.

    Rub the berry puree through a sieve to get rid of the seeds. You don't have to do that. I haven't wiped it before, but this year I decided to wipe it and I liked it so much more. The dessert turns out to be more tender and homogeneous. Nevertheless, currant seeds are very noticeable.

  7. Step 7:

    Step 7.

    Beat the cooled cream with the remaining sugar into a stable fluffy mass.

  8. Step 8:

    Step 8.

    Put 2-3 tablespoons of whipped cream on the bottom of the cremans. Put 2-3 tablespoons of cookie crumbs on top. Pour over the currant puree. Next, lay out half of the wild berries, spread a little more whipped cream on top. Sprinkle with the remaining wild berries. Put the dessert in the refrigerator for 1-2 hours. Bon appetit!

At the height of the blueberry and currant season, I share with you a long-standing recipe from my cookbook. I've been making it for 8 years, sometimes replacing cakes with this dessert on summer family holidays.

This year I decided to rub the currant puree through a sieve. The consistency of the dessert turned out to be more homogeneous.

The caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Currant - 38   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Biscuit cookies - 378   kcal/100g

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