Bourbon and Blueberry Bundt Cake with Blueberry-Basil-Bourbon Glaze

What could be better than a dense, delicious, fruity bundt cake? One drenched in bourbon, of course!

This recipe was inspired by a list of ingredients from our friend and house-sitter. When asked how we could repay him for taking care of our chickens, cats, gardens, and dog while we gallivanted around the northern part of the country, he replied with his usual, kind, "Make me dinner."  He suggested a list of ingredients and among them  were blueberries, bourbon, and basil. Upon our first attempt with googling the ingredients, we discovered this combination makes quite the popular doughnut choice.  Who knew?

We went to the trusty Paprika app on our iPad and found several recipes for blueberry-bourbon cakes and glazes, but settled on  modifying this one, and then we added our own extra alcohol-y twist with a Bourbon Sauce.  Despite an appetizer of fried plantains, a peanut stew for dinner, and drinks to fill in the rest, we all had room to indulge in this keeper!

The amount of bourbon that we added to this cake would make a sailor whistle. The first saucepan of bourbon sauce soaked right in, so we cooked up another. We added that, which proceeded to soak right in as well. And then we added the glaze on top, full of bourbon. Despite using almost a bottle, the bourbon melded delightfully well with the blueberry and basil flavors. The cake was rich and moist, and it made my summer night feel all the more summery. I predict that it will make snowed-in, wintry nights all the more wintry, too.

Without a doubt, this cake will show up on our table again soon.

Ingredients for the cake:
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp sea salt
1 cup unsalted butter
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
4 eggs, at room temperature
1/2 tsp. vanilla
1/4 cup bourbon
1 cup buttermilk, at room temperature
1-2 cups blueberries (depending on your preference)

Ingredients for Bourbon Sauce (we ended up making three batches of this...we like ours real dense!):
1/2 cup bourbon
1/2 cup unsalted butter
1 tsp vanilla extract
3/4 cup sugar

Ingredients for Glaze 
1 cup fresh blueberries
1 Tablespoon fresh basil, chopped
2-3 tablespoons bourbon
3 cups sifted powdered sugar

Directions:
1. Grease a 10-cup metal tube or bundt pan. Preheat the oven to 350 degrees F.
2. To make the cake, sift together the flour, baking soda, baking powder, and salt in a bowl.
3. Cream the butter and sugars together on medium-high speed until fluffy, about five minutes.
4. Blend in the eggs, one at a time and add the vanilla. Combine the bourboun and buttermilk in a bowl. With the mixer on low, add the flour mixture in three parts, alternating with the bourbon mixture in two parts.
5. Pour the batter evenly in the bundt cake pan. Bake until the cake is golden and springs back when touched, about 40 to 45 minutes.
6. Before the cake is finished, you'll make the bourbon sauce. Heat a small saucepan and melt the butter. Mix in the sugar and vanilla.
7. Remove the pan from the heat, pour in the bourbon, and combine butter mixture with bourbon.
8. Put the pan back on the stove and heat until slightly bubbly. Sugar should be dissolved.
9. Poke holes in your finished cake, and pour the sauce over it. You can reserve some for the top, if you'd like.
10. Let the cake completely cool, and then flip it over onto a serving platter.

11. To make the glaze, start by pulsing the blueberries, basil, and 2 Tbs of bourbon in a food processor or blender until smooth.
12. In a large bowl, measure out the powdered sugar. Gradually stir the blueberry mixture into the sugar. Taste and add the last Tbs of bourbon if you desire. Drizzle over cooked cake.

13 And then, if you like strong libations in your bakery, you can always add more of the Bourbon Sauce! 

Berry Blast: Aronia, Honeyberry, Hardy Kiwi, and Elderberry Plantings

Aronia flowers today

Our bees will soon arrive and will they have plenty to pollinate!  An early spring jump-started our annual trip to Jung's Garden Center, and we had pre-ordered 10 aronia plants from Bellbrook Berry Farm in Brooklyn, Wisconsin, so the yard is buzzing with young fruit plants (pun intended).

To start with, we planted one more rhubarb plant. We've planted one every summer minus one since we've resided here, so we're up to four. We find new and exciting recipes for rhubarb every year and never feel we have the adequate amount come springtime, so who knows, maybe we'll end up with a real rhubarb patch in a few years.

Rhubarb, from youngest to oldest

We also added one hardy kiwi plant. One of ours seemed a little weak after snow and cold this winter, so we'll either end up with three like we intended, or get the gift of a fourth. These guys will soon be trellised up poles that lead to a bat house. More to come on that soon.

Our youngest kiwi plant

Sporadically, we bought four elderberry canes. We couldn't help ourselves. On the way to Jung's, I found this recipe, and with spring fever overwhelming both of us, elderberry canes sounded like something we absolutely had to have. Granted, this recipe is written for the elder tree berries, but we figure both should work just fine.

Elderberry canes

Honeyberry plants also caught our eye, so yes, we planted two of those as well. Honeyberry plants can tolerate extremely cold temperatures, and their flavor is often compared to blueberries, which we cannot successfully grow due to our soil. Plus, they are blue, and blue fruits are known super fruits.

Honeyberry plants, wrapped up due to some neighboring feral cats who like to dig these up

8 of the 10 plants

Finally, the aronia....planting aronia was a mission this year. Weekly, we find ourselves ordering fresh juice smoothies with added aronia from the co-op. No one really sells the fruit anywhere other than if you're ordering food to-go. Aronia has caught a lot of buzz lately as a super-fruit because it contains more antioxidants than other super fruits such as blueberries. Plus, aronia grows easily in a variety of conditions ~ from sandy to clay, from cold to warm. Each bush is said to produce between 20 to 30 pounds of fruit annually. And a bonus, the plants are beautiful. In the spring, they flourish with white flowers, and in the fall, they wear a dark crimson. We purchased two-year-old plants, so we'll be picking fruit this fall!

With all of our super fruits, it is just a matter of time before we become super humans, right?

Heat Wave: shade for the chickens and "Spearjitos" with raspberries for the humans

Wisconsin is under an "excessive heat warning" for the better part of this week. I like the heat, the sweat, the lethargy I feel when it the heat index is +100. My chickens, on the other hand, are not fans. The poor ladies and their gentleman have serious needs during the dog days of summer. Like dogs, chickens don't sweat, so they cool themselves off by panting; their mouths were agape today, and their eyes seemed to be pleading with us.

We are by no means experts on this topic, so if you have more suggestions, please share. However, we monitored our flock all day, and we took care of them by doing the following:

• We filled their water containers with ice and water and updated with ice throughout the day.

• We gave them extra dishes of water.
• We fed them frozen "treats." We simply had put a few pieces of fresh fruit in the freezer early in the morning, and we also took out some frozen veggie scraps that we had been saving for stock. As the treats thaw, they get soft, and the chickens are delighted to eat them.
• We provided them with shade. The vines and trees we planted in their run are now providing some, but in prior years, we'd put up a tarp on parts of their run to provide a bit.
• We sprayed their run and their coop with cool water. Our chickens don't seem to really enjoy this process when it's happening, but they get over it quickly as they realize they're not quite as hot.
• We took them out for a few hours into a much more shaded area of our lawn. This seemed to actually be the pivotal moment for them today as they eventually settled down to rest in some random spots of sand.

The chickens cannot be left to fend for themselves on days like these. Depending on their breeds, it is dangerous to leave them to their own devices. We have Easter Eggers and Barred Rocks, which are both heavily feathered birds, suitable for winter climates such as ours. In the midst of a seven-day heat wave, however, all their hardiness is a call to action for us. Here are some pics from our Sunday afternoon spent with them under the trees.

Notice Rocky's gaping beak: a sure sign your chickens are HOT!

About an hour into the Sunday afternoon respite under the trees, the chickens seem a bit more comfortable.

Even Franklin, the dog (under EXTREME supervision) got to hang with the chickens.

Prudence is contemplating whether to make the trek over to the sand. She ponders that the sand bath idea is a good one indeed.

As for the humans, we picked raspberries and spearmint and made and enjoyed what we're happily naming "Spearjitos." This drink is adapted from the commonly known Mojitos, but why spend money on mint when you have spearmint growing in your own backyard, right? Over the last week, we've experimented with the best recipe for these, using club soda or tonic water and varying amounts of the other ingredients. By far, last night's version was the best. To make your own "Spearjitos", try this:

Ingredients:

white rum

spearmint

limes

tonic water

sugar

Instructions:

1. Inside serving glass, muddle together spearmint (around 1/4 cup per glass) and limes (around 1/4 of a lime per glass) and a Tbs of sugar.

2. Fill glass with ice (on top of muddled mixture).

3. Add two shots (or more!) of white rum.

4. Top off with tonic water. Club soda works too, but the drink isn't as tasty (in our humble opinions).

5. If you have them, top with fresh berries.

6. SERVE!

..and, of course, the doggie got lots of water and attention all day as did the kitties.

A Dessert Worth Your Time at the Gym

There are many desserts which, for me, don't equate the time at the gym or on the pavement that will be needed to get rid of the fat and calories consumed. However, the dessert we served up on the Fourth of July was not one of those.

We made (drum roll, please....) Homemade Strawberry Ice Cream and Homemade Lemon Thyme Ice Cream served over Batch Bakehouse's Lemon Pound Cake (grilled), topped with our freshly made mulberry sauce. It was as good as it sounds.

So...the ice cream. Pretty straightforward. If you've been following our ice cream adventures, you know we consistently use the same custard recipe and then add the fruit/flavor once the custard is cool. The lemon thyme recipe is linked here, and the strawberry ice cream recipe is as follows:

Ingredients:
 6 cups of hulled strawberries
1.5 cups of sugar
1.5 cups of half and half
1.5 cups of heavy cream
4 egg yolks

Instructions:
1. Hull and chop the strawberries. Mix with 1 cup of sugar. Let this sit for at least 4 hours (preferably overnight).
2. Whisk egg yolks with the remaining half cup of sugar.
3. Warm the half and half in a saucepan, stirring constantly so not to burn. When the half and half starts to foam, remove from the heat. Slowly pour this into the yolk mixture, whisking constantly as you pour so that  you don't cook the eggs.
4. Once combined, put egg mixture back into saucepan. Warm over low-medium heat, stirring, until the mixture coats the back of the spoon.
5. Remove from heat. Stir in the cream.
6. Cover and cool overnight.
7. Remove half of the strawberries with a slotted spoon. Put into a separate bowl and save for later use.
8. Mash the other half of the strawberries to form a syrupy sauce.
9. Mix syrupy sauce with custard. Use ice cream maker as instructed.
10. Once ice cream is formed, spoon into a freezer-safe receptacle.
11. Mix in the reserved strawberries and freeze until ready to eat!

Mulberry Sauce (recipe makes about 1.5 pints)


Ingredients:
4 cups mulberries
3/4 cup of sugar
1 Tbs. lemon juice
1/2 cup of water
1 Tbs. cornstarch

Instructions:
1. In a saucepan, pulverize mulberries, creating a saucy consistency.
2. Stir cornstarch into water in separate bowl.
3. Combine cornstarch-water mixture, lemon juice, and sugar into the pulverized mulberries.
4. Bring to a boil. Remove from heat and cool.
5. Strain sauce to remove seeds. Store in container. Serve cooled over ice cream (or pancakes or french toast, etc., etc.)

Then, to assemble this massively delectable delight:
1. Cut pound cake into 1" thick slices. Brush with butter and grill over hot fire for 2 minutes each side.
2. Put pound cake slices into serving bowls. Top with ice cream(s). Finish with mulberry sauce.

YUM! YUM! YUM! YUM! YUM! YUM! ...and I'll be with you in spirit at the gym tomorrow.

Very Late Christmas Additions: Chutney and Coleslaw

Even though I'm a bit late (like a month!), I still want to share our Christmas menu. We experimented with two traditional sides, and the results were delicious. I have to record the recipes so that I remember to make them again!


The first: Fruity Coleslaw 

6 cups green or savoy cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1/4 red onion, thinly sliced
1/4 cup sugar
3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup lemon juice
1/2 cup dried cranberries
1/2 cup pistachio nuts, chopped
2 clementines or tangerines, peeled, divided into segments and chopped
Salt and freshly ground black pepper

Instructions:
Combine the cabbage and onion in a large bowl.
Mix the sugar, buttermilk, mayonnaise and lemon juice in a small bowl until smooth. Pour the buttermilk mixture over the vegetable mixture and toss to coat thoroughly.
Fold in the cranberries, pistachios and clementines. Season with salt and pepper.
Let stand for at least 1 hour or refrigerate for up to 8 hours before serving. Taste and adjust the salt and pepper before serving. Serves 6.

— From Recipes from the Root Cellar by Andrea Chesman 

The Second: Cranberry Pear Hazelnut Chutney

2 cups fresh or frozen cranberries, picked over, and stemmed
1¼ cups sugar
3 whole cloves
1 cinnamon sticks about 3 inches long
½ teaspoon salt
2 firm Bosc or Anjou pears, peeled, halved lengthwise, cored, and cut into ½ inch dice
1 small yellow onion, diced
½ cup golden raisins
⅔ cup diced crystallized ginger
¼ cup whole hazelnuts, roasted, skins removed, and halved (see Cook’s Notes)

Instructions

In a deep 6-quart saucepan, combine the cranberries, sugar, ½ cup water, cloves, cinnamon, and salt.

Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin
to open, about 10 to 12 minutes. Adjust the heat so the mixture simmers.

Stir in the pears, onion, raisins, and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes
longer.
Remove from the heat, stir in the hazelnuts, and allow the mixture to cook to room temperature.

Discard the cinnamon sticks and cloves if you can find them.

Refrigerate in tightly sealed jars for up to 3 months.

Makes about 1 quart

Cook’s Note: Try to buy shelled hazelnuts (also known as “fi lberts”) with the skins removed. To roast,
place the nuts on a rimmed baking sheet in a preheated 375 degree F oven. Roast for about 15 minutes,
until lightly browned. If they have skins, when they cool enough to handle, lay them on a clean
kitchen towel, or between several sheets of paper towels. Rub the nuts to remove most of the skins
(they never completely come off). You can substitute unsalted cashews, if necessary. Roast like hazelnuts,
until lightly browned, about 12 to 15 minutes.

--recipe from Harmony Valley Farm

The rest of our menu consisted of what we could dig out of the fridge and a turkey.

Appetizers:

Crackers and cheese, pickled beets, dip and veggies, pickled beans

Dill dip with carrots, winter radishes, and sunchokes

Sliced Daikon radishes with herbed cream cheese

Main Course

turkey

rutabaga-potato mash 

mushroom gravy

fruity coleslaw

cranberry pear hazelnut chutney

Dessert

leftover Christmas cookies

Irish Cream

Merry Belated Christmas!

Cranberry Relish, Spiked, and with a Kick!

      Saturday evening, we enjoyed a wonderful dinner of mushroom cobbler and cranberry-jalapeno relish. The relish tasted traditional enough to warrant a place at the Thanksgiving table and unique/fun enough for me to share the recipe online and with friends who have a similar palette.
      We didn't need to buy any ingredients except for the cranberries (which are in season in Wisconsin!) because we had oranges  leftover from last week's CSA fruit share, and we have jalapenos  remaining from earlier this season.  ...and there's always tequila in the house!

 Cranberry-Jalapeno Relish
Ingredients:
1 pint of cranberries
1 jalapeno pepper, seeded and diced
the zest of one orange (or less to your liking)
2 Tbs. of good tequila
1/2 cup sugar
juice of one orange

Instructions:
1. Combine the berries, the orange zest, the orange juice (should be 1/2 cup; if not, add water to juice to equal 1/2 cup), tequila, and sugar in a sauce pan. Bring to a boil. 

2. When the berries start popping, add the chopped jalapeno. Boil for five more minutes, stirring. Add water if  your sauce seems too thick.

3. Remove from heat and allow to cool. Be sure to stir occasionally as it cools.
4. Chill if desired.

This recipe is adapted from The New Vegetarian Epicure. Anna Thomas (author) recommends serving this alongside tamales, crepes, or any other richly-flavored dish. Of course, as I mentioned above, you could also let the family try it at Thanksgiving!
Our cats enjoyed our evening of food, wine, and music too. Benson loves cooking night:

Curious Fruits: Sunberries and Ground Cherries

We are always on a quest to grow new fruit. Since we live in a climate with such a short growing season, fruit growing feels challenging. This  year, we planted ground cherries for the second time, and sunberries for the first.

What are these, you may ask?

Probably the more popular of the two is the ground cherry (shown on the right). I remember eating these as a child at Grandpa Lapp's house, though I didn't recall this fruit until reading parts of This Organic Life. In this book, Joan Dye Gussow writes of the papery skin that encloses the fruit, making it perfect for longer storage. The papery-skin thing brought me back to my childhood, scrounging through close-to-the-ground bushes for citrusy treats. Ground cherries are very easy to grow - the plants take off, and the fruits are always in abundance. When the fruit is ripe, the husk becomes golden and drops to the ground (perhaps that is why they are called ground cherries?!). We have several rouge plants growing in what we affectionately call our "dump garden"  - the space where we grow extra vegetable plants, fruits and vegetable plants which we just want to try out, and some perennial herbs.

As for using ground cherries, we mostly eat them fresh (the chickens like them too!). But we also have substituted them for other fruits like cherries or berries in recipes. I've heard ground cherry pie is super yummy, but have yet to make it. Hopefully, I'll find time this summer.

So now, what are sunberries? They are left in the above photo. Leafing through the Seed Savers catalog is one of my favorite winter activities, and I've always been curious to order sunberry seeds. Seed Savers writes, "Sunberry’s fruits are blue, slightly sweet and slightly larger than a pea. Said by its admirers to rival and even surpass blueberries. Truly historic variety." 


We planted one seed this year. It took off! We put the plant in the dump garden, where it has grown exponentially. I picked a significant amount yesterday, and there were plenty more berries to ripen left on the vine. 


We decided to make Sunberry-Ade with the first harvest. It was sweet and slightly tart. The fruits didn't juice exceptionally well though, so I don't predict we'll use our next gathering in the same way. I'm thinking we may dry some for our winter oatmeal. Or perhaps we'll make a "blueberry" pie.


So, have any of you made any stellar recipes with either of the above fruits?

What other unique and exciting fruits have you tried growing? Please share!

Ground cherry plants spilling their fruit everywhere.

Tantalizing Tastes and Smells: The First Major Harvest

Our gardens are flourishing, and last night marked the first major food preservation event of the season.

The herb garden smells tantalizing and is growing beyond expectations . Our basil plants were ready for a good cleaning, and our summer savory was beautifully out-of-control.  Chamomile was definitely gorgeous, but also in need of a good harvesting as well. I harvested basil, spearmint, chamomile, and summer savory. My hands smelled like a Sicilian countryside (at least in my imagination).  On a non-food note, our butterfly weed is an eye-catcher. Butterflies are rapidly increasing in our yard!

Chamomile 

Basil Plants

Butterfly Weed and Caterpillar

Our first three pints of pesto are in the freezer. The same basic recipe was used as last year, but this time we also added in some green carrot tops in conjunction with the basil and used walnuts in place of pine nuts.

 Pesto...pizza anyone?

Our dehydrator wasn't working due to the humidity, so we oven-dried (yes, in this heat and stickiness!) a pint of chamomile and 2/3 pint of spearmint. Today, we're drying several batches of summer savory.

Summer Savory waiting for the oven

Chamomile and Spearmint - dehydrated and waiting to be brewed

We also pulled our first beets. The greens were blanched and are now chilling in the freezer. We plan to make Beetniks with this crimson bundle of goodness after tomorrow's 60-minute run.

 Finally, a raspberry-walnut vinaigrette is in the fridge waiting to dress fresh salads!  Our raspberries are producing well, though picking is such a continuous process as all raspberries are not ready at the same time. Jam is hard to do with just a few quarts, but vinaigrette is perfect for such an amount. Not much measuring was done for this process; it was a fly-by-the-seat-of-the-chef's-pants dressing, but it turned out fabulous. So, adapt this to your liking.

Raspberry-Walnut Vinaigrette
about 3 cups of raspberries
about 1/3 to 1/2 cup of walnuts
about 1/4 cup of balsamic vinegar
about 1/4 to 1/2 cup of olive oil
about 2-3 Tbs. of lemon juice
a couple teaspoons of Dijon mustard
about a teaspoon of honey (or other sweetener)
salt and pepper to taste
small clove of garlic

Put all ingredients except for the olive oil in the food processor. Process until well-blended. Slowly drizzle in olive oil until emulsified. Viola! It's done! Should keep in the fridge for quite some time. Always shake before using.

Strawberry Days 2010!

Every summer, we attend Harmony Valley Farm's (HVF) Strawberry Days. As always, this year Strawberry Days fell on Father's Day, June 20.  HVF is right outside of Viroqua, a small Midwest city with a personality that coincides well with my and Andy's interests. So, we usually spend a night or two in Viroqua leading up to the festivities. This year was no different. We dined at two favorite Viroqua locations on Saturday: the Driftless Cafe for lunch and Chilito Lindo for dinner.

On Sunday, we made our way out to Harmony Valley Farm. As we pulled in, we heard Richard (our farmer) over the loudspeaker introducing the field workers. Simultaneously, people listened to the introductions and went through the potluck line. It is always a delight to contribute to and partake in the potlucks at our CSA parties. Like-minded people bring all sorts of local, organic, and in-season food. Plus, there are always vegetarian options. At this year's party, there was a magnificent veggie "meatloaf" for which I am desperately seeking the recipe.

After brunching, members and guests loaded onto three wagons to see our farm's progress this year. We stopped in the zucchini fields first.

Next were the pea fields. The kids were really excited for this stop! We drove around the tomato fields and pepper fields. We were happy to see that our home garden's vegetables were at about the same height as HVF's. That's always a good sign!

Finally, we made it to the strawberry fields.

Understandably, because of the early spring, strawberries were not as plentiful for picking as they were last year.

So, while we didn't pick enough for Strawberry-Ginger Jam, we did scrounge up four pounds, which we juiced once we got home. We used part of the juice for a tasty Strawberry Vinaigrette (recipe courtesy of Harmony Valley Farm). Excellent over a leafy green salad!

Strawberry Vinaigrette

1/2 cup of olive oil
1 Tbs of balsamic vinegar
1/2 cup strawberries (we've done this..which makes for a thicker, creamier dressing. Today, we're using strawberry juice because that's what we have!)
1 Tbs minced onion

Mix all ingredients together in a blender until smooth. Refrigerate.

_________________________
We will probably use the rest of the juice for Strawberry-Ade! In Andy's words, "Wow! This tastes like Strawberry Kool-aid!" He's right ~ the cool part of that statement/thought is that while it tastes like a childhood favorite, Strawberry-Ade contains absolutely zero artificial sweeteners and all of the ingredients we used are traceable.

 

Strawberry-Ade

2 cups of strawberry juice

6 cups of water

1/2 cup of sugar or other sweetener

Juice strawberries using a juicer. Or, if you don't have a juicer, blend strawberries in a food processor and then strain out the seeds using a colander or cheese cloth. Add sugar. Stir to dissolve. Add water. Serve cold.

A Summer Berry Delight!

Our backyard is a berry haven! Black raspberries, mulberries, and red raspberries (the only berry we actually planted) are producing fruit at an astounding rate. Tonight, we were asked to bring dessert to a barbecue at Andy's parents' house. The berry tart found in July/August's (2009) issue of Vegetarian Times seemed the perfect fit for the occasion! It was a big hit among all!

As seen in the magazine:

Fresh Berry Tart with Toasted Nut Crust:

CRUST:
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled, unsalted butter, diced
1 large egg yolk

FILLING:
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
2 cups in-season, local berries (Vegetarian Times recommends 1 cup each blueberries and raspberries, but we just use what berries we have)
1 Tbs. orange juice

• To make crust: preheat oven to 350 degrees F. Coat a 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes or until browned.
• Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
• Adjust oven temperature to 400. Bake crust 12 to 14 minutes, or until golden. Cool.
• To make filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
  
• Spread sour cream mixture in crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving. Cut into 8 pieces to serve.

Per slice:
288 calories; 6 G protein; 19 G total fat (9 G saturated fat); 26 G carb; 58 MG cholesterol; 87 MG sodium; 4 G fiber; 13 G sugars