Several months ago, I created a recipe for the Lenox 1-2-3 challenge (that’s Lennox as in china)…the challenge? Use only 3 ingredients…… Rozeann Gold, renowned chef, author and international food and restaurant consultant and a four-time winner of the James Beard award, selected the winner…me! That dessert inspired this dessert, albeit I had to add a fourth ingredient. These dessert bites are fresh, subtly sweet and portion controlled with their size. They’re the perfect light and fruity bites to have after dinner with a cup of coffee. And, perfect for sharing at Amee’s Savory Dish: Fit and Fabulous Fridays and Weekend Potluck!
Makes: 12 mini cupcake bites
Preheat oven to 300
What you need:
36 large blackberries
½ cup chiffonade sliced fresh basil
6 ounces sweetened condensed milk
3 egg whites
Pinch of salt
What you do:
In a medium mixing bowl, combine berries, sweetened condensed milk and basil. In a separate mixing bowl, whip egg whites, salt, and cream of tartar until stiff peaks form. Gently fold into berry mixture.
If you are not using cupcake holders, spray cupcake pan with cooking spray. In each opening scoop batter with 3 berries each. Place in preheated 300 oven for about 10-13 minutes or until golden brown.
Remove and allow to rest and cool. If no cupcake holders were used, take a butter knife and gently nudge around each mini cupcake and scoop out with a small spoon. If not eating immediately, refrigerate.
You may choose to garnish with another blackberry, dust with confectionary sugar, drizzle with a chocolate ganache, a spoonful of slightly warmed berry Greek yogurt, etc., or eat cupcake bites as is.
©Alice D’Antoni Phillips Ally’s Kitchen