Fruit Desserts for Summer

16 years ago

I just tried this one, and it's a keeper.

BLUEBERRY COFFEE CAKE WITH RICOTTA TOPPING

Preheat oven to 350 F. Grease a 9" square baking dish.

In a large bowl, cream:

Â Â¼ C (Â½ stick) butter, softened

Â Â½ C sugar

Combine in a separate bowl:

Â 1 C flour

Â 1Â¼ t baking powder

Add to the butter/sugar mixture. Blend until small, even crumbs form. Scrape down the sides and blend briefly. Next add all at once:

Â 1/3 C milk

Â 1 large egg

Â Â½ t lemon extract OR Â¼ t lemon oil

Stir only enough to form a sticky batter. Dump into baking pan and spread evenly into corners.

Top with:

Â 1Â½ C blueberries (If using frozen berries, thaw and drain first.)

In a medium bowl, whisk:

Â 2 large eggs

Â Â¼ C sugar

Then add:

Â Â¼ t vanilla extract

Â Â¼ t almond extract

(If you donÂt have both, use Â½ t of one.)

Â 1 C ricotta cheese

Stir until all lumps are gone. Pour over the blueberries. Spread out to the corners.

Bake for 55~60 minutes. Done when a toothpick or knife inserted into the center comes out clean. Cool completely before cutting into 16 squares. Refrigerate leftovers.

Makes 16 servings.

Do you have any favorite fruit\-based desserts for summer?

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Comments (7)

love2sew
16 years ago
This looks so yummy but alas I will have to hide it until I loose some of this weight...maybe it will be my special Christmas desert. Thanks for sharing.
Jean
maryliz
Original Author
16 years ago
OK, here's another fruit dessert--very low in calories. Get the freshest, sweetest beefsteak tomatoes and cantaloupe you can find. Seed the tomatoes and dice to 1/2" chunks. Dice the cantaloupe to the same size. Simple. But it relies completely on the sweetness and freshness of the fruit.

I also like blackberries and honeydew melon. The color combination is striking!

You can drizzle either fruit salad with plain yoghurt that has some cinnamon added.
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Here is my favorite Pound Cake recipe. Perfect for all of the fresh fruit that is available this time of year. Janelle McComb, who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage. ELVIS PRESLEY'S FAVORITE POUND CAKE 3 cups sugar 1/2 pound of butter softened 7 eggs room temperature 3 cups cake flour, sifted twice 1 cup heavy cream (not whipped) 2 teaspoons vanilla extract Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days. My group likes grilled pineapple too. I just dip it in butter and then brown sugar and grill. Great by itself or with ice cream. Here are a couple of others I have in my files from Ruthanna. Can you tell I'm leaning toward the grilling thing? GRILLED STRAWBERRY SUNDAES (Ruthanna) 1/ 4 cup orange juice 1/ 4 cup strawberry spreadable fruit 1 tsp. cornstarch 2 pint strawberries, hulled 2 cups low-fat vanilla frozen yogurt Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute. Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve. Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when serve hot. Can also be served over sliced angel food or pound cake. GRILLED PEARS WITH BUTTERSCOTCH SAUCE serves 4 (Ruthanna) 4 large firm-ripe Anjou or Bartlett pears 3 Tbs. fresh lime juice 2 Tbs. sugar 1/3 cup evaporated milk (can be evaporated skim milk) 2 Tbs. firmly packed light brown sugar 2 tsp. butter (not margarine or spreads) 1/ 2 tsp. vanilla extract Peel the pears, halve lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so they will lie flat. In a bowl, toss the pear halves with the lime juice and sugar. Grill the pears over medium heat for 4 minutes. Turn them over, drizzle with any remaining lime mixture, and grill for 5 minutes, or until tender. Meanwhile, in a small saucepan, combine remaining ingredients. Cook directly on the grill or stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with butterscotch sauce, and serve hot or warm. David
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amcfeely
16 years ago
Here is my absolute favorite fruit dessert for the summer. We have this all the time in my family. It is super easy to make and tastes great. And it is really light.

Lemon Berry Dessert
By Amy McFeely

1 angel food cake (pound cake can be used too)
Warmed lemon curd (recipe below)
Strawberries, sliced
Raspberries
Blueberries
Blackberries
Whip cream-optional.

To put together, put one slice of cake in a bowl or on desert plate. Drizzle with warm lemon curd, and top with assorted berries. Can be topped with whip cream, cool whip, real whipped cream. Your choice.

Lemon Curd

3 well-beaten eggs
1 1/4 cups sugar
1/2 tsp. grated lemon peel (set aside)
1/3-cup fresh lemon juice
1/4 cup butter

In saucepan mix eggs, sugar, lemon juice, and butter. Cook and stir over low heat until thick, about 15 minutes. (Note: make sure temp is not to high, egg whites will start to cook before the sauce thickens.) Remove from heat; stir in lemon peel. Chill. Serve with scones. Or us as a filling for pie, tarts, etc.

I just use whatever berries are available, sometimes just strawberries, just depends on what you like and what you have available in your area. This is our favorite summertime dessert. And we don't always put the whipped topping on it. It is very good with out it. And I use blue bonnet or imperial margarine instead of butter and it turns out just fine.

Amy
lyndawn
16 years ago
Here is an easy but very refreshing wonderful desert. I took it to a family thing and there wasn't enough. LOL

I white cake mix
1 pkg orange jello mix
2 large cans mandarine oranges
8 oz whipped topping
2/3 c. sour cream
2/3 c. powdered sugar

Mix cake mix up as directed. Put half of it in another smaller bowl and orange jello mix to that bowl. Pour half of each into 9" round cake pans and swirl together. Bake as package says.

Mix sour cream and powdered sugar together until smooth. Add whipped topping.

When cake is cool lay one cake top down and put a layer of the whipped topping mix on it. Then top that with a generous amount of oranges. Put other cake on top and ice all of it with the remaining whipped topping.

Add more oranges on top for decoration.

Enjoy!

Lynette
chickadee__3a
16 years ago
The wild blueberries are ripening here and I spent the morning picking. I just finished making this pie which is one of our favourites.

1 9" baked pie shell or a graham cracker crust (I prefer the g c crust)
4 C berries
3/4 C sugar
3 T cornstarch
1/8 t salt
1/4 t cinnamon
1 t lemon juice
1T butter
1 C water
Mix water, salt, sugar,cinnamon and 1 c berries in a pot and cook gently about 5 min. Mash the berries as they're cooking. Add lemon juice and butter and mix well. Add remaining berries, mix well and pour into the crust. cool and serve with whipped cream or Cool Whip.
You can do this with strawberries too, but when I do the srwawberry one I stand the berries pointy side up and pour the sauce over.
coalaska
16 years ago
How did I miss this thread? I'm ready to make everything listed here. If I'd found it earlier today, would be making one right now (the blueberry pie).

I've made a sort of trifle: a layer angel food cake bits, a layer of berries (mixed with a simple sugar syrup), layer of whipped cream, and repeat. top with berries. I use a large footed candleholder--looks very nice.
maryliz
Original Author
16 years ago
My aunt gave us a ton of blueberries. I have been trying a lot of the recipes in Joy of Cooking. Blueberry cobbler ... blueberry muffins ... yummm! I am going to miss fresh blueberries in a few months, but frozen blueberries work well in most recipes, so there's no need to stop!

Fruit Desserts for Summer

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love2sew

maryliz
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Fruit Desserts for Summer

Comments (7)

love2sew

marylizOriginal Author

Related Discussions

amcfeely

lyndawn

chickadee__3a

coalaska

marylizOriginal Author

COMPANY

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CONNECT WITH US

maryliz
Original Author

maryliz
Original Author