BALSAMIC-BERRY SHORTCAKE WITH HONEY-CINNAMON CREME

This is a deliciously simple dessert to make, even though the title is a mouth full.  Seriously, it sounds way more complicated than it is. I know, vinegar and berries?  Trust me, it’s unusual, but it works.  The bitterness of the vinegar, the sweetness of the berries and the buttery/salty biscuit make for an amazing treat.  

  • 1 c berries (fresh or thawed)
  • 2 tsp balsamic vinegar
  • 1 tsp water or juice from the thawed berries
  • 1/2 tsp – 1 tsp coconut sugar (optional)
  • 2 Country(ish) Biscuits
  • 1/2 c Coconut Creme Topping (optional)
    • 1/2 tsp raw honey
    • 1/4 tsp ground cinnamon

COCONUT CREME TOPPING

  1. Take 1/2 c. coconut creme topping and add both the honey and cinnamon.
  2. Whip together, refrigerate for at least 5 minutes to allow the mixture to harden slightly.

BERRIES

  1. In a sauce pan over low-medium heat, combine berries, vinegar and water/juice.  
  2. Allow berry mixture to cook for 5 minutes or until berries are JUST getting soft, but NOT mushy.
  3. Turn heat off and stir in coconut sugar.

ASSEMBLY TIME

  1. Place biscuit in a bowl, top with Balsamic-Berries than with Cinnamon-Honey Coconut Creme
  2. EAT

COMMENTS:  The coconut sugar can be omitted if on a low carb meal plan, the sweetness from the berries really is enough.  Also, I recommend you make the coconut creme topping first in order to allow it to harden while you make the berries. 

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