It’s harvest time for the red tart cherry crop and with the abundance of this wonderful fruit, you’ve come to the right place to find cherry recipes.
Here’s a delicious cherry juice recipe that will bring good eating to family and friends and accolades to the cook. Baking from scratch means you know exactly what ingredients you are using for best results and a healthier outcome without the preservatives and chemicals used in packaged mixes.
This cherry-berry dessert is a variation from a recent WebMD.com version and is simple and quick – one that uses fresh fruit, preserves and FruitFast CherryFlex or Mixed Berry Liquid for delectable brownies that are super moist.
Chocolate Cherry Berry Brownies
1 2/3 confectioner’s sugar
1/2 cup whole wheat or unbleached flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking powder
1/8 tsp salt
1 1/2 ounces (1 1/2 squares) unsweetened chocolate
2 1/2 Tbsp canola
2 large egg whites – unbeaten
1 cup raspberries – fresh or frozen
2 tsp CherryFlex or Mixed Berry Liquid Fruit Supplement (or use 1 Tbsp FruitFast Cherry Juice Concentrate)
2 Tbsp cherry, raspberry or mixed berry preserves
Preheat oven to 350 degrees. Use a small 9” X 9” dish lined with foil, wrapping the excess foil over the handles. Coat with cooking spray.
In a medium bowl, mix the confectioner’s sugar, flour, cocoa, baking powder and salt. In a large microwaveable bowl, combine the chocolate and oil. Microwave on high power for one minute. Stir until the chocolate is completely melted. Stir in the egg whites, preserves, and FruitFast Liquid. Stir in the flour mixture just until blended. Fold in fruit.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes. Cool completely before cutting and serving.