Archive for the ‘Fruit Desserts’ Category

Chocolate and Fruit Trifle Recipe

This photo was taken by Naples34102 on Allrecipes.comSummer is not complete without fresh fruit in the house. It’s the best time to venture out and find some incredible deals with incredible freshness. The second best thing in the summer is undoubtedly chocolate. So we’ve set out to find a great recipe that would incorporate both ingredients! What we came up with was this delicious chocolate and fruit trifle recipe, it’s the perfect balance between really-good and really-good-for-you. The original recipe can be found on Allrecipes.com.

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (18.25 ounce) package of devil’s food cake mix
  • 1 cup cold water
  • 2 tablespoons orange juice
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups whipped cream
  • 2 cups fresh raspberries
  • 2 cups fresh strawberries, chopped
  • 2 kiwi fruit, peeled and chopped

Directions

  1. Prepare the cake batter according to the package directions. Pour the mix into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  2. Crumble enough cake to measure 8 cups and set it aside. (Save the remaining cake for another use.)
  3. In a mixing bowl, combine milk and water until smooth. Add the pudding mix and beat on low speed for 2 minutes or until slightly thickened. Fold in the whipped cream.
  4. To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half of the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half of the berries and kiwi over cake. Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving time.
  • Share/Bookmark

Blackberry Bars Recipe

blackberry_barsBlackberries are another of my favorite summer berries!  Right now they’re pretty plentiful in the grocery store, farmer’s market or maybe even in your own garden!  Below is a wonderfully moist bar recipe that will melt in your mouth!

Ingredients:

Crust:
1 cup all-purpose flour (4.5 oz)
6 tablespoons powdered sugar
1/8 teaspoon salt
3 oz unsalted butter, cold butter, cut up (6 tablespoons)

Filling:
1/4 cup granulated sugar
1/2 tablespoon cornstarch
1 very small pinch salt
2 cups fresh blackberries
1 1/2 teaspoon lemon zest

Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar (or try 1/4 granulated and 2 T. brown)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 oz unsalted butter, cut up, cold (4 tablespoons)
1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil or line with foil and spray with cooking spray.
  2. Combine flour, powdered sugar and salt in bowl of food processor and pulse to mix. Add butter and pulse until mixture is coarse. Alternatively, mix the dry ingredients in a bowl and cut the butter in with a pastry cutter.
  3. Press the mixture into the bottom of the pan and bake until the surface is dry and the edges are browned, about 20-22 minutes. Let cool for 20 minutes before adding filling.
  4. Combine the 1/4 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
  5. Prepare topping. Combine flour, sugar, cinnamon and salt in food processor bowl. Add butter and vanilla and pulse until mixture is coarse.
  6. Spread the filling on the cooled crust. Sprinkle the topping over the filling. The whole thing will look pretty lumpy. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
  7. Cool completely on a wire rack before cutting into bars. Makes about 12-16 depending on how you cut them.
  • Share/Bookmark

Lemon Raspberry Frozen Dessert

raspberry_lemon_desertRaspberries are another summer berry I absolutely love!

Did you know the health benefits of raspberries?  Not only is it among plant foods with the highest fiber contents known, the raspberry is also a great source for vitamin C and manganese.

This recipe combines fresh raspberries with lemon pie filling for a cool and refreshing creamy treat!

Ingredients:

Crust:

  • 1 1/4   cups (about 35) crushed vanilla wafers
  • 1/4   cup sugar
  • 1/4   cup butter, melted

Filling:

  • 1 cup (6 ounces) fresh raspberries (set 12 raspberries aside)
  • 1 tablespoon sugar
  • 1 pint (2 cups) Heavy Whipping Cream
  • 1 teaspoon vanilla
  • 1 can lemon pie filling (22 ounces)

Directions:

1. Stir together all crust ingredients in medium bowl. Press onto bottom of 9-inch square pan; set aside.

2. Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.

3. Combine whipping cream and vanilla in small bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 3/4 cup whipped cream. Gently fold lemon pie filling into remaining whipped cream.

Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 5 hours or until firm. Let stand at room temperature 10 minutes before serving; garnish with reserved raspberries.
Recipe Credit LandoLakes.com

  • Share/Bookmark

Frozen Strawberry Margarita Dessert

strawberry_dessertThis week’s recipe again includes delicious strawberries – I can’t get enough!  It is so HOT outside, when I think of a dessert, something frozen is a must!  Here is a delicious frozen strawberry dessert that is a perfect summertime treat!  (Note:  There is no alcohol in this treat).  A salty crust perfectly compliments the sweet and creamy frozen strawberry filling.

Ingredients:

  • 1 cup finely crushed pretzels
  • 1/4 cup brown sugar
  • 1/2 cup finely chopped nuts
  • 1/2 cup melted butter
  • 1/4 cup lime juice
  • 2 Tbsp. orange juice
  • 2 Tbsp. lemon juice
  • 14 oz. can sweetened condensed milk
  • 10 oz. pkg. frozen strawberries in syrup, thawed
  • 1 cup whipping cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. vanilla

Directions:

1. Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of an ungreased 10″ springform pan and chill until firm.

2. Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.

3. In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm.

  • Share/Bookmark

Strawberry Cream Pie Recipe

strawberry_pieHave you gone out strawberry picking?  Strawberry pie is a great summer treat!  This recipe goes one step further and turns your strawberry pie into a strawberry cream dream!  Light and refreshing, your friends and family will be asking for the recipe! (That is, if you’re willing to share it!)

Ingredients:

Crust: (a pre-made Oreo crust can also be used)

  • 1 cup crushed cream-filled chocolate sandwich cookie
  • 1/4 cup sugar
  • 1/4 cup butter, melted

Filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup mashed fresh strawberries
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar

Directions:

  1. Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack.
  2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken.
  3. Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

Credit: Judith Kapcsos

  • Share/Bookmark

Peaches and Cream Truffle Recipe

peaches_cream_trifleHave you been hit by Spring Fever yet?  Here’s a delicious trifle desert that is bursting with sweet, juicy fruit flavor along with a creamy texture.

Ingredients:

* 4 cups fresh ripe peaches (about 5 large or 7 medium peaches)
* 3 Tbsp sugar
* 1 – 16 oz loaf of frozen pound cake, thawed and cut into 1 inch cubes
* 1 – 12 oz container Cool Whip, thawed
* 2 (3.9 oz) packages of instant vanilla pudding
* 3 cups of milk
* 1/4 cup slivered almonds

Directions:

1. Peel the peaches and slice into segments. Put in glass bowl and sprinkle them with sugar. Toss and let stand for 20 minutes or until juicy.

2. Prepare pudding by putting the mixes in a bowl and adding the 3 cups of milk. Beat on low speed for about 2 minutes or until it starts to thicken slightly.

3. Place 1/2 of the cubed pound cake in the bottom of the trifle bowl. Then 1/2 of the vanilla pudding spreading to make a nice layer. Then put in 1/2 of the peach slices (we don’t use all the juice). Then 1/2 of the Cool Whip. Be sure to use a spatula to even out each layer. Repeat the process again adding the rest of the cake, then pudding, thenpeaches , then cool whip.

4. Cover the trifle and chill in the refrigerator for at least 8 hours. Sprinkle the top with the slivered almonds just prior to serving.

  • Share/Bookmark

Strawberry Valentine Trifle Recipe

strawbery_valentine_trifleHere’s a great dessert that is both pretty to look at and delicious to eat!   Layering just a few ingredients in a trifle bowl makes for an impressive presentation.  Perfect for a Valentine brunch or romantic dinner for 2!

You do need to plan for this dessert ahead of time, as it needs to chill for 8 hours or overnight.

Ingredients

  • 1 (7 ounce) package jellyrolls, each cut into 3 slices (Little Debbie jelly rolls can be used too!)
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 3 cups frozen whipped topping, thawed
  • 2 cups sliced fresh strawberries

Directions

  1. Arrange jellyroll slices on the bottom and sides of a 2.5 quart glass bowl or trifle dish.
  2. Prepare pudding according to box directions, except use only 1 1/2 cups milk; let sit for 5 minutes to thicken. Fold in 1 cup whipped topping.
  3. Arrange 1/2 of the strawberries on jellyroll slices; top with pudding, then layer remaining strawberries and whipped topping. Garnish with strawberry halves, if desired.
  4. Cover and chill for 8 hours then enjoy!

Photo credit: KENDRA_07

  • Share/Bookmark

Peaches n’ Cream Trifle

Peaches and Cream Trifle

Well trifles were my dessert of choice when going to potlucks the past few months so this summer when the Colorado peaches were at their best, I made this delectable Peaches n’ Cream trifle to bring to a work party.  Everyone loved it …. especially my husband who LOVES peaches about as much as I love chocolate and Oreo cookies.  Now that is saying something!

We received a footed trifle bowl for a wedding gift, but I must admit that until this summer, I hadn’t really used it much.  I don’t know why because it seems that every trifle I made was well-received and it looks impressive when you walk in the door with it.

You can see the final product in the photo above.  I left off the slivered almonds which normally would be sprinkled on top the dessert because a child at the party was allergic to nuts and I didn’t want to take any chances.  That said, the extra crunch would have really added to the final product so you should use them if possible.

Peaches n’ Cream Trifle Recipe

4 cups fresh ripe peaches (about 5 large or 7 medium peaches)
3 Tbsp sugar
1 – 16 oz loaf of frozen pound cake, thawed and cut into 1 inch cubes**
1 – 12 oz container Cool Whip, thawed
2 (3.9 oz) packages of instant vanilla pudding
3 cups of milk
1/4 cup slivered almonds

**We use the Sara Lee rectangular pound cake cut up like this:Pound Cake Cubes

Peel the peaches and slice into segments or 1″ pieces – keep cutting until you have the 4 cups. Then place them in a glass bowl and toss them with the sugar. Let stand for 20 minutes or until they begin to juice. Meanwhile, use a hand-mixer on low speed for 2 minutes to mix the pudding in a glass bowl with the 3 cups of milk. 

Then assemble the trifle in a 3 quart glass trifle bowl by putting 1/2 the cubed pound cake on the bottom layer, followed by 1/2 the pudding, followed by 1/2 the peaches, followed by 1/2 the cool whip and then repeat with the remaining half of pound cake, pudding, peaches, and cool whip.  Cover and refrigerate overnight or 8 hours.  Sprinkle with the slivered almonds just prior to serving.
  • Share/Bookmark

Bananas in Syrup

  • 1 cup sugarbanana

  • 2 tbs. water
  • 8 firm bananas
  • 1 ½ cups coconut cream
  • 1/8 tsp. salt

Cook the sugar and water over low heat until syrupy. Peel the bananas and arrange in a deep skillet. Pour the syrup over them; bring to a boil. Add the coconut cream mixed with the salt; cook over medium heat until cream is absorbed, turning the bananas frequently.pdf

  • Share/Bookmark

Fruit Cup Salad (Whashai)

  • 1 cup orange juicefruit

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 2 tangerines or oranges
  • 2 peaches
  • 1 cup strawberries or raspberries
  • 1/4 cup blanched chopped almonds

Cook the orange juice, water, sugar, and cinnamon until a syrup is formed. Cool. Segment the tangerines or oranges; slice the peaches and berries. Combine in a bowl and pour syrup all over them. Chill 1 hour; sprinkle with the nuts and serve in sherbet cups. pdf

  • Share/Bookmark