You are here

Blueberry And Raspberry Grunt

Country.Chef's picture
  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

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: 

Rate It

Your rating: None
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

Blueberry And Raspberry Grunt Recipe