Buttermilk fruit topping is a versatile and delicious sauce that can be used to enhance a variety of dishes, from pancakes and waffles to fruit salads and ice cream. It is made with a combination of buttermilk, fruit, sugar, and spices, and can be customized to suit your own taste preferences. Whether you prefer a tart and tangy topping or a sweet and creamy one, there is a buttermilk fruit topping recipe out there for you. So, get ready to explore a world of flavor and discover the perfect buttermilk fruit topping to complement your next culinary creation.
Here are our top 8 tried and tested recipes!
BUTTERMILK FRUIT TOPPING
Instant vanilla pudding mix is the key to this creamy, low-fat fruit topping from Cathy Adams of Parkersburg, West Virginia. It's delicious served over slices of angel food cake, too.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield about 4-1/2 cups.
Number Of Ingredients 4
Steps:
- In a bowl, combine buttermilk and pudding mix. Beat on low speed for 2 minutes. Fold in whipped topping. Chill for 1 hour. Serve over fruit.
Nutrition Facts :
BUTTERMILK FRUIT SALAD
This is my Grandma's recipe. It tastes so yummy and you can take away or add any fruits that you care to. Really good...great to have for family potlucks, etc.
Provided by beccalynn
Categories < 30 Mins
Time 30m
Yield 10 side dish servings
Number Of Ingredients 7
Steps:
- Combine vanilla pudding and buttermilk; mix well.
- Add all of the fruits and Cool Whip.
- Most all fruits taste good in this, so add whatever fits your personal preferences.
- Also good with mini-marshmallows.
- Mix all ingredients together and chill for at least an hour.
- I prefer to make the night before.
- Enjoy!
- If you are making for a large crowd, recipe doubles very easily!
PEAR-TOPPED BUTTERMILK PANCAKES
Enjoy these pancakes made using Bisquick Heart Smart® mix and served with warm pear topping - a tasty breakfast that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- In medium bowl, toss pears, lemon juice, honey and cinnamon. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pear mixture; cook 8 to 10 minutes, stirring occasionally, until slightly thickened. Remove from heat; cover to keep warm.
- In another medium bowl, stir Bisquick mix, buttermilk and egg with fork or whisk until blended.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
- Serve pancakes with warm pear topping.
Nutrition Facts : Calories 116, Carbohydrate 23 g, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 229 mg
BUTTERMILK DOUGH FOR FRIED FRUIT PIES
This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.
Provided by MrsWheelbarrow
Categories Desserts Pies 100+ Pie Crust Recipes
Time 4h10m
Yield 12
Number Of Ingredients 5
Steps:
- Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
- Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 27.9 g, Cholesterol 8.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 102.1 mg, Sugar 4.2 g
BUTTERMILK WAFFLES WITH TWO TOPPINGS
Categories Dairy Egg Breakfast Spring Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 generously
Number Of Ingredients 28
Steps:
- Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200°F.
- In a large bowl whisk together flour, baking powder, baking soda, and salt and stir in buttermilk, butter, and eggs, stirring until smooth (batter will be thick).
- Spoon batter into waffle iron, using 1/2 cup batter for a 4-inch-square Belgian waffle or 1/4 cup batter for a 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturers's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
- Serve waffles with Brie sauce and hard-boiled eggs or compote. Makes about twelve 4-inch Belgian waffles or about twenty-four 4-inch standard waffles.
- Make Tarragon Brie Sauce with Hard-boiled Eggs:
- In a small bowl stir together flour and mustard. In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add wine and simmer, whisking occasionally, 1 minute.
- Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not let boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not let boil). Stir into sauce lemon juice, tarragon, parsley, pepper, and salt to taste.
- Cut eggs into wedges. Arrange eggs on waffles and top with sauce. Makes about 2 1/2 cups sauce.
- Make Dried Fruit Compote:
- Peel and core apples and cut into 3/4-inch-thick wedges. In a large saucepan combine apples, sugar, dried fruit, and 1 1/4 cups cranberry-raspberry juice and bring to a boil. Simmer mixture over moderate heat 1 minute, or until apples are just tender, and remove pan from heat.
- In a small bowl stir together arrowroot and remaining 1/4 cup cranberry-raspberry juice and stir into compote. Cook compote over moderately low heat, stirring gently, until liquid is thickened and clear (do not let boil). Compote may be made up to this point 1 day ahead, cooled, uncovered, and chilled, covered. Reheat compote over low heat, stirring gently, before proceeding (do not let boil). Stir lemon juice into compote and serve warm over waffles. Makes about 5 cups compote.
BUTTERMILK COFFEE CAKE
Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.
Nutrition Facts : Calories 226 calories, Fat 11g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERMILK COBBLER
From some magazine, just can't say which one now. Good with any of your favorite fruits. My DH likes apple cobbler so that is what I make. I like to sprinkle a little sugar on top when it is done, and I sprinkled with cinnamon.
Provided by True Texas
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in 9x13 baking pan or other deep dish casserole.
- Combine all remaining ingredients and pour over melted margarine.
- Distribute fruit over top of batter.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 293.2, Fat 8.1, SaturatedFat 1.8, Cholesterol 1.6, Sodium 532, Carbohydrate 52.5, Fiber 0.6, Sugar 35.4, Protein 3.6
FRUIT-TOPPED BUTTERMILK PANCAKES
Years of trying different pancake recipes hasn't changed my opinion that this classic one is best. A generous dollop of warm fruit on top makes the meal truly special.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended. Transfer to a small saucepan; cook and stir over low heat until heated through. Set aside and keep warm. For pancakes, combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm fruit topping.
Nutrition Facts : Calories 463.3 calories, Carbohydrate 81.7 g, Cholesterol 65.3 mg, Fat 12.1 g, Fiber 4.4 g, Protein 9.5 g, SaturatedFat 2.5 g, Sodium 650.7 mg, Sugar 46.6 g
Tips:
- Choose ripe, fresh fruit: This will ensure that your topping is flavorful and juicy.
- Use a variety of fruits: This will add color, texture, and flavor to your topping.
- Don't be afraid to experiment: You can use any combination of fruits that you like.
- Add a little sugar or honey: This will help to sweeten the topping and make it more flavorful.
- Use buttermilk instead of milk: Buttermilk adds a slight tanginess to the topping that really complements the fruit.
- Chill the topping before serving: This will help to firm it up and make it more refreshing.
Conclusion:
Buttermilk fruit topping is a delicious and versatile dessert that can be used on a variety of dishes. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a quick and easy dessert, give buttermilk fruit topping a try!
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