S.A.T. Royal

The web www.produceretailer.com published a very interesting article about the sales trends in stone fruit market.

The link

Ingredients
170 g finely crushed chocolate wafer cookies
45 g butter, melted
475 ml heavy cream
100 g white sugar
5 ml vanilla extract
120 ml raspberry syrup
252 g thin chocolate wafers
30 g fresh raspberries (optional)
2 g chopped fresh mint leaves (optional)
20 g semisweet chocolate curls (optional)

Preparation
1. To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
2. To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
3. Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
4. Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
 

Finnish researchers divided 72 middle-aged men and women at increased risk of cardiovascular disease into 2 groups. One group was given sufficient frozen berries and berry juice to enjoy 2 servings daily, one after lunch and another after dinner. (Serving size was either 100 grams (3 ounces) of whole berries or .7 dL (2.37 fluid ounces) of berry juice.) The other group consumed one of four different control products (sweetened water, semolina or rice porridge or marmalade sweets) supplying the same amount of calories as the berries. From the perspective of U.S. consumers, some unusual berries were included in the study - namely, bilberries, lingonberries, and black currants (together with the more familiar strawberries).

To be included in the study, subjects had to have at least one of the following: high blood pressure, high blood sugar, high total cholesterol, or low HDL ("good") cholesterol.

After eight weeks, berry eaters' systolic blood pressure had dropped 7.3 mm Hg compared to 0.2 mm Hg in the control group, their HDL-cholesterol increased 5.2% compared to 0.6% in the control group, and the platelets in their blood became significantly much less likely to form blood clots.

Not only are berries especially rich in naturally occurring polyphenols, but unlike other excellent sources of polyphenols, such as chocolate and red wine, berries contain no alcohol or caffeine, making them an even better potential choice for heart health. Berries can also be rich in other health-promoting compounds, including vitamin C, folate, potassium, and soluble fiber.

And need we add, berries are very low in calories, ranging from only about 40-50 (strawberries) to 80-90 (blueberries) calories in a whole cup, making them the perfect way to satisfy your sweet tooth.

Practical Tip: In summer and fall, when fresh berries are readily available and much less expensive, buy a whole flat. Rinse gently, spread on a cookie sheet, pat dry with a paper towel then freeze for a couple of hours. Transfer frozen berries to pint-size freezer bags and store in your freezer for use as desired. As always, we strongly encourage selection of organically grown berries.