Blueberries Royale
Makes 4 servings
2 cups fresh blueberries (see Tip)
½ cup chilled dry Champagne, sparkling dry white wine such as Cava, or semi-sweet sparkling white wine such as Prosecco
2 tablespoons Créme de Cassis
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
Come berry season, this simple, light, and stylish dessert adds instant elegance to your meal. It's not necessary to use true Champagne. A more affordable sparkling wine, such as Spanish Cava, will do just fine. Blueberries make this a delicious, refreshing dessert that's also good for you. Blueberries provide a load of antioxidants with only 40 calories per half cup serving.
2 cups fresh blueberries (see Tip)
½ cup chilled dry Champagne, sparkling dry white wine such as Cava, or semi-sweet sparkling white wine such as Prosecco
2 tablespoons Créme de Cassis
Arrange the berries in parfait glasses, wine glasses, champagne flutes, or martini glasses. Pour the champagne over the berries and top with the Créme de Cassis. Serve immediately.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
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