You are here

Blueberry And Raspberry Grunt

Country.Chef's picture
Ingredients
  Fresh bread crumbs 375 Milliliter
  All purpose flour 175 Milliliter
  Granulated sugar 50 Milliliter
  Baking powder 15 Milliliter
  Grated lemon rind 2 Milliliter
  Salt 1 Milliliter
  Nutmeg 1 Pinch
  Milk 125 Milliliter
  Egg 1
  Butter 75 Milliliter
  Frozen unsweetened raspberries 300 Gram
  Frozen unsweetened blueberries 300 Gram
  Cornstarch 5 Milliliter
Directions

Sauce: Spread 1 cup (250 mL) of the raspberries on plate; sprinkle with 1 tbsp (15 mL) of the sugar and set aside.
In large saucepan, combine remaining raspberries and sugar, blueberries and cornstarch.
Bring to boil and cook, stirring constantly, until thickened, about 4 minutes.
Cover and keep warm.
In bowl, stir together bread crumbs, flour, sugar, baking powder, lemon rind, salt and nutmeg.
Beat together milk, egg and butter; stir into dry ingredients just until moistened.
With floured hands, shape into 8 dumplings.
Bring sauce to gentle simmer; scatter reserved raspberries and any accumulated juice on top.
Add dumplings; cover and cook over medium-low heat for 20 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Servings: 
8

Rate It

Your rating: None
4.135715
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 356 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 5.7 g28.6%

Trans Fat 0 g

Cholesterol 48.2 mg16.1%

Sodium 532.6 mg22.2%

Total Carbohydrates 57 g19.2%

Dietary Fiber 3.9 g15.4%

Sugars 14.5 g

Protein 8 g15.3%

Vitamin A 6% Vitamin C 2.1%

Calcium 23.9% Iron 17.6%

*Based on a 2000 Calorie diet

0 Comments

Blueberry And Raspberry Grunt Recipe