History and Origin of Blueberry Grunt
Blueberry grunt is a traditional dessert that has its roots in North American cuisine, particularly in regions where blueberries grow abundantly, such as the northeastern United States and Canada. This dish emerged as a simple and comforting way to use fresh berries during the harvest season.
In Latin America, although blueberries are not as common in all regions, the grunt shares similarities with other homemade desserts that combine fruits and doughs cooked by steaming or baking. In countries like Mexico or Argentina, this type of preparation may be associated with "dulce de frutas con repulgue" or "steamed fruit desserts," although the specific name "blueberry grunt" is not so common.
In different Latin American countries, desserts with berries are known by various names. For example, in Chile, similar red fruit compotes are often prepared, while in Colombia or Peru, it is common to find recipes with local fruits similar to blueberries, called "mortiños" in the Andean region. However, the term "blueberry grunt" is primarily recognized in contexts influenced by Anglo-Saxon cuisine.
How to Prepare Low-Fat Blueberry Grunt
This low-fat blueberry grunt is a delicious and light option to enjoy a fruity dessert, ideal for those who are mindful of their calorie intake without sacrificing flavor. The contrast between the sweet berries and the fluffy dough creates a cozy dish, perfect to be served warm with a side of ice cream.
Ingredients:
Blueberries,
Light brown sugar,
Unbleached flour,
Pastry whole wheat flour,
Baking powder,
Salt,
Cinnamon,
Nutmeg,
Milk.
Preparation:
In a large non-aluminum saucepan, combine the berries and 1/2 cup of brown sugar.
Cook over medium heat, stirring occasionally, until the berries come to a boil.
Meanwhile, sift the flours, baking powder, salt, remaining sugar, cinnamon, and nutmeg into a medium bowl.
Add the milk, mixing just until moistened.
Drop spoonfuls of the dough onto the boiling berries.
Cover with a tight-fitting lid.
Reduce the heat slightly.
Cook without lifting the lid for approximately 15 minutes.
To serve, use a large spoon to transfer the dumplings to a bowl.
Spoon the berries around them.
Split the dumplings with two forks.
Serve hot, accompanied by vanilla ice cream or non-dairy vanilla frozen dessert.
