BALSAMIC-BERRY SHORTCAKE WITH HONEY-CINNAMON CREME

This dessert gets whipped up anytime I make my country(ish) biscuits; this comes from my need to make my food stretch. I tend to always have berries on hand (fresh or frozen) and there's always balsamic vinegar in the cabinet; combining everything is just a no brainer in my book. 

Have you ever cooked strawberries in balsamic vinegar? If you have then you know the knowledge I'm trying to drop on those that haven't. Amazing right?
The tart vinegar pairs so well with strawberries, ideally fresh, but frozen will work in a pinch too.

No time (or need) for biscuits? That's fine, whip up the balsamic berries and serve in a lovely bowl topped with some fresh whipped creme (maybe some chocolate shavings) and it will seem like a slightly labor intensive dessert that only took a few minutes. 

INGREDIENTS:

• 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. In a medium glass bowl, fold the honey and cinnamon into the coconut creme
2. 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 Crème
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.