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Blackberries with Sweet Almond Cashew Cream

Published by Cheryl Mussatto, MS, RD, LD on Feb 26, 2022

Spooned over fresh berries, simply sublime

 

Blackberries with cream are a culinary delight. If you’ve never enjoyed the lusciousness of sweet cream covering blackberries, you’re in for a treat. This is one of the best lightly sweetened creams I’ve tasted.  It’s absolutely an amazingly must-make recipe.

And if you’re looking for an elegant dessert without all the fuss of making it, this is it. Even though it looks exquisite and sounds indulgent, this light dessert is a perfect ending to a scrumptious dinner.

The “secret” ingredient

At first glance, no one would guess cashews are in the recipe. Yet, you’ll note a delicately nutty flavor with a hint of freshly squeezed lemon, delighting your taste buds.

I love cashews. Sweet yet crunchy, cashews are a source of many important nutrients. For example, cashews are a source of soluble fiber and prebiotic resistant starch, good for improving digestion and fueling gut bacteria. Then there’s zeaxanthin, an antioxidant found in cashews, which may help prevent age-related eye issues such as macular degeneration.

Protein-packed cashews are a valuable source of other key nutrients – magnesium, thiamin, B6, fiber, and antioxidants.  Even it’s fat content is impressive. Cashews have a lower fat count than most other nuts of about 12 to 14 grams per serving. The main fat found in cashews is called oleic acid, a monounsaturated fat. Oleic acid helps reduce heart disease risk by lowering unhealthy LDL cholesterol levels.

Cashew’s health benefits even protects brain health.  That’s because copper and magnesium, minerals found in cashews, may improve memory recall and delay age-related memory loss.

A cautionary note: If you have a tree nut allergy, you might also be allergic to cashews. Be sure to check with your doctor before eating them.

Let’s talk berries

Blackberries are not the only type of berry to use in this recipe. This sweet cream also pairs well with other fresh berries such as strawberries, raspberries, blueberries, mulberries, or freshly sliced peaches.

What if you have diabetes?  Are berries okay to eat? Yes! Berries are a popular choice for people watching their carbohydrate intake.  The good news is a wide array of berries can fit into a low-carbohydrate diet. In fact, strawberries have the least amount of carbohydrates while blackberries, blueberries, and raspberries are also excellent choices. You’ll appreciate and enjoy eating a rich-tasting dessert without the worry of consuming excess sugar.

Berries are also good sources of other key nutrients such as vitamins C, fiber, manganese, and antioxidants, each perfect for promoting overall health.

No matter how many times you serve this recipe, it’ll always be a pleasantly surprising treat, guaranteed.

Blackberries with Sweet Almond Cashew Cream

Spooned over fresh berries, simply sublime
Course Dessert
Cuisine American
Servings 4 serving size ¼ cup cream with ½ cup berries
Calories 170 kcal

Ingredients
  

  • 1 cup cashews
  • 3 tablespoons maple syrup
  • ¼ to ½ cup unsweetened vanilla almond milk
  • 2 tablespoons lemon juice
  • Pinch of salt
  • ½ teaspoon vanilla
  • 2 cups blackberries of other fresh fruit of your choice

Instructions
 

  • Place cashews in a medium bowl, cover with hot water and soak for 30 minutes.
  • Drain cashews in a colander
  • Add cashews to a food processor or blender along with the rest of the ingredients, except for the berries.
  • Blend together until smooth.
  • Serve berries with cream.
  • Store any leftover cream covered in the refrigerator up to 3-4 days.

Notes

Nutrition per serving: Calories – 170; Total Fat – 6 grams; Cholesterol – 0 grams; Carbohydrates – 26 grams; Protein – 3 grams; Sodium – 85 milligrams; Fiber – 4 grams

Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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