MyPlate For The Heart

We are visiting family of a dear friend in Ontario, Canada, up by Stoney Lake to be exact. How lucky we were to find quite a few farm stands! Here is a shot of the summer fruit that is from this area: raspberries, peaches, sour and sweet cherries, yellow plums, currant and blueberries.

I made a delicious dessert using the currants and berries. The currants are a beautiful color!

They are small in size – and you have to separate them from the little stems that they grow on – but it is all worth the work.

Here is the recipe:

Currant Syrup:

1 pint fresh red currants

1/2 cup water

1/2 cup sugar

Bring these to a boil for one minute. Remove from the heat and add blueberries and raspberries.

Lacy Oatmeal Cookies:

4 oz trans-free margarine

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 cup all purpose flour

1-1/2 cups rolled oats

1 tsp baking soda

1/2 tsp ground cinnamon

Cream the margarine and sugar together until fluffy. Add the egg and cream until smooth. Fold in the rest of the ingredients, scraping the bowl and mix until smooth. Bake in spoonfuls on an oiled piece of aluminum foil on a pan in a preheated 350 oven for 12 minutes. They will run very flat and be “lacy” in appearance.

Serve the Lacy Oatmeal Cookies on top of the berry compote.

Enjoy!