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Delicious Summer Fruit Desserts

With fresh fruits in abundance during the summer months, what better way to eat them than in a dessert? Using fresh fruit in dessert recipes truly makes the recipe shine. There is simply no substitution for fresh produce. Since many fruits are in season only during the summer months, why not make a healthy and delicious summer dessert using summer's produce. Here are a few delicious summer dessert recipes to try out.

Almond Cream with Strawberries

Ingredients:
  • 1/4 cup slivered almonds

  • 2 cups strawberries, rinsed

  • 1 cup part-skim ricotta

  • 2 tablespoons sugar or Splenda Granular

  • 1/4 teaspoon almond extract
Directions:

Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
Hull strawberries, slice and divide among 4 dessert plates. Mix ricotta with sugar (or Splenda) and almond extract until smooth. Spoon over the berries and sprinkle with the toasted almonds.
Source: EatingWell: March 1998, May/June 1997, The EatingWell Diabetes Cookbook (2005)


Instant Peach Frozen Yogurt

Ingredients:
  • 1/2 cup nonfat plain yogurt

  • 1-2 tablespoons peach schnapps

  • 1/2 teaspoon vanilla extract

  • 1 16-ounce package unsweetened frozen peaches, (about 2 cups)

  • 1/2 cup sugar, preferably superfine
Directions:

Stir together yogurt, schnapps and vanilla in a measuring cup. Combine peaches and sugar in a food processor; pulse until finely chopped. With the machine running, gradually pour yogurt mixture through the feed tube. Process until smooth and creamy, scraping down the sides of the bowl once or twice. Scoop frozen yogurt into chilled dessert dishes.
Source: EatingWell: March/April 1999


Pineapple Raspberry Parfait

Ingredients:/
  • (2) 8-ounce containers (2 cups) nonfat peach yogurt

  • 1/2 pint fresh raspberries, (about 1 1/4 cups)

  • 1 1/2 cups fresh, frozen or canned pineapple chunks
Directions:

Divide and layer yogurt, raspberries and pineapple into 4 glasses.
Source: EatingWell: April/May 2006


Mango Brulee

Ingredients:
  • 2 mangoes

  • 4 teaspoons brown sugar

  • 4 teaspoons rum, or orange juice

  • 1 lime, cut into wedges
Directions:

Preheat broiler.
Place one mango on a cutting board with the narrow side facing you. With a sharp knife, slice off one side, sliding the knife along the flat seed. Repeat on the other side of the mango. With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin. Repeat with the second mango. Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice). Set mango halves on a broiler pan or baking sheet. Broil until tops are light golden, 5 to 7 minutes. Serve with lime wedges.
Source: EatingWell: Winter 2003, The Essential EatingWell Cookbook (2004)


Tropical Fruits with Pistachios and Coconut

Ingredients:
  • 16 slices ripe mango, pineapple and/or papaya

  • 4 teaspoons "lite" coconut milk

  • 2 tablespoons chopped pistachios
Directions:

Place fruit slices on a serving platter. Drizzle with coconut milk and sprinkle with pistachios.
Source: EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

About the author: Ann Martin is a main writer for Dinnerware Center, which offers one of the largest selections of dinnerware sets online, such as the Noritake and the Oneida Flatware. Ann is a freelance writer for other home websites. When Ann is not writing, she enjoys experimenting in her kitchen.

Posted: Wednesday 6th July 2011, 1:50 AM



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