25 SUMMER SWEETS
Tons of options for quick and easy summertime treats
1 BERRY FRUITY NAPOLEONS MAKES 4 SERVINGS
Preheat oven to 350°F. Place 8 square wonton wrappers on parchment paperlined baking sheet. Brush with melted butter and sprinkle with granulated sugar. Bake until golden, 6 to 8 minutes. Place one wonton square on each of four plates; top with 2 tbsp each lemon yogurt, raspberries and blueberries. Place remaining wonton wrappers on top; garnish with 2 tbsp yogurt and halved strawberry.
2 RICOTTA MOUSSE WITH NECTARINES MAKES 6 SERVINGS
In large bowl, mix together 1 tub (475 g) ricotta cheese, ⅓ cup icing sugar,
2 tbsp 35% whipping cream, 1 tsp vanilla and pinch of nutmeg. Refrigerate for at least 4 hours or up to 1 day. In saucepan, combine 5 quartered nectarines with ¼ cup granulated sugar; cook over medium heat for 10 minutes. Remove pan from heat; stir in 1 tbsp lemon juice. Refrigerate for 1 hour. Divide ricotta mixture among 6 serving dishes. Garnish with nectarines; sprinkle with coarsely crumbled amaretti cookies.
3 STRAWBERRY MILKSHAKES MAKES 4 SERVINGS
In blender, purée 2 cups softened vanilla ice cream, 1½ cups strawberries, ¼ cup each milk and orange-flavoured liqueur (such as Grand Marnier) or orange juice. Divide among large glasses.
4 CHOCOLATY ICE CREAM SANDWICHES MAKES 4 SERVINGS
Place 4 chocolate wafers on work surface. Divide 1 cup chocolate ice cream among wafers; top with another 4 chocolate wafers. Roll edges of sandwiches in ¼ cup finely chopped milk chocolate.
5 THREE-LAYER ICE CREAM CUP MAKES 1 SERVING
In ramekin, layer ¼ cup softened vanilla ice cream and ¼ cup softened fruit sorbet; top with ¼ cup softened vanilla ice cream. Freeze for at least 10 minutes or up to 4 days. Repeat for desired number of servings.
6 NO-BAKE BLUEBERRY YOGURT PIE MAKES 8 SERVINGS
In saucepan, combine 2 cups blueberries, ⅓ cup granulated sugar and ¼ cup lemon juice; cook over medium heat for 5 minutes. Strain mixture over bowl, reserving juice. In separate bowl, mix together 2½ cups softened vanilla frozen yogurt with blueberries; spoon into prepared 9-inch graham cracker crust. Freeze for 2 hours. Garnish with whipped cream and blueberries. Drizzle reserved blueberry juice over each serving.
7 WATERMELON & BERRY FRUIT SALAD MAKES 4 SERVINGS
In bowl, mix together 1½ cups melon cubes, ½ cup raspberries, ½ cup halved cherries, 1 tbsp granulated sugar and 1 tbsp slivered fresh mint. Let stand for 15 minutes.
8 STRAWBERRY CREAM CHEESE CUPS MAKES 12 SERVINGS
Using electric mixer, whisk together 3 oz softened cream cheese, ½ cup 35% whipping cream, 2 tbsp liquid honey and ½ tsp vanilla until mixture forms firm peaks. Divide filling among 12 prepared phyllo cups. Garnish with strawberry slices. Drizzle with honey.
9 MINIATURE RASPBERRY CREAMS MAKES 6 SERVINGS
In blender, purée 2 cups raspberries with ¼ cup granulated sugar; strain to remove seeds if desired. In bowl, whisk together 2½ cups 35% whipping cream with ⅓ cup icing sugar; stir in 4 tsp lemon juice. In 6 small glasses or serving dishes, layer raspberry purée and whipped cream. Serve immediately or refrigerate for up to 4 hours.
10 HONEY-LEMON POACHED APRICOTS WITH ICE CREAM MAKES 4 SERVINGS
In saucepan, bring 1 cup water, ½ cup liquid honey and 1 tsp lemon zest to boil. Add 5 quartered apricots; let cool slightly. Pour into bowl; refrigerate until cold. Dollop 2 scoops of frozen Greek yogurt into each of four bowls. Spoon apricots and syrup over top. Garnish with toasted coconut.
11 GRILLED FRUIT & MARSHMALLOW SKEWERS MAKES 6 SERVINGS
On 6 small wooden skewers, thread 1 marshmallow and 3 blackberries. On 6 separate skewers, thread 1 marshmallow and 3 melon balls. In small saucepan, heat 3 tbsp liquid honey, 2 tbsp butter and ½ tsp cinnamon over low heat; brush over skewers. Grill on preheated greased grill until marshmallows are lightly golden, 1 or 2 minutes. Sprinkle toasted coconut over skewers. Arrange 1 marshmallowblackberry skewer and 1 marshmallow-melon skewer on 6 small serving plates.
12 SUMMER FRUIT & YOGURT CUPS MAKES 6 SERVINGS
In bowl, mix together ¼ cup vanilla yogurt, 3 tbsp apricot jam and ¼ tsp ground ginger. Divide 1 cup raspberries, 2 cups diced honeydew melon and 2 thinly sliced nectarines or peaches among 6 small bowls. Dollop yogurt mixture over top.
13 GRILLED PEACHES & VANILLA ICE CREAM MAKES 6 SERVINGS
Cut 3 peaches in half; brush cut sides with melted butter. In bowl, combine 3 tbsp each melted butter and brown sugar, and a pinch of cinnamon. Preheat grill to medium-high; grill peaches, cut side down, for 3 minutes. Turn peaches over; brush with butter mixture. Cook for 2 minutes. Serve with vanilla ice cream. Garnish with mint.
14 RASPBERRY TIRAMISU MAKES 6 SERVINGS
In blender, purée 2 cups raspberries and 2 tbsp orange-flavoured liqueur (such as Grand Marnier) until smooth. Strain and set aside. In large bowl, mix 1 tub (275 g) mascarpone cheese with ¼ cup granulated sugar. In separate bowl, whisk ½ cup 35% whipping cream until soft peaks form; whisk into mascarpone mixture. In six 1-cup glass jars, layer mascarpone, raspberry purée, 10 ladyfingers (cut into pieces) and 2 cups raspberries. Refrigerate for at least 2 hours or up to 4 hours.
15 STRAWBERRY BANANA SPLIT MAKES 4 SERVINGS
Divide 4 large crumbled chocolate chip or oatmeal cookies, 2 halved bananas, 2 cups vanilla ice cream and 2 cups crushed macerated strawberries among 4 dessert cups. Add a dollop of whipped cream.
16 GIANT CHOCOSTRAWBERRY COOKIE MAKES 8 SERVINGS
Preheat oven to 375°F. On parchment paper-lined 12-inch pizza pan, roll out 1 pkg (468 g) chocolate chip cookie dough. Bake until edges start to brown, about 15 minutes. Using electric mixer, beat together 1 pkg (250 g) softened cream cheese, 3 tbsp brown sugar and 1 tsp vanilla; spread over cooled cookie. Garnish with sliced strawberries.
17 CREAMY MAPLE DIP WITH FRESH FRUIT MAKES ¾ SERVINGS
In serving bowl, mix together ⅓ cup each fresh cheese (such as ricotta) and sour cream, 2 tbsp maple syrup, 1 tsp grated orange zest and 1 tbsp orange juice. Serve with fresh fruit for dipping.
18 LEMON & BLUEBERRY PARFAITS MAKES 8 SERVINGS
Whisk 1½ cups 35% whipping cream until soft peaks form; reserve 1 cup whipped cream and set aside. Stir 1 cup lemon curd into remaining whipped cream. In eight small parfait jars, layer lemon filling, 2 cups cubed pound cake, and 1 cup blueberries. Garnish with dollop of whipped cream.
19 BERRY SABAYON MAKES 6 SERVINGS
In bowl, combine 2 cups quartered strawberries and 1 cup raspberries; divide among 6 serving bowls. In large heatproof bowl placed over larger saucepan of simmering water, whisk together 4 egg yolks, ½ cup Marsala (or white wine like Riesling) and ¼ cup granulated sugar. Cook for
5 to 7 minutes or until slightly thickened; spoon over berries in bowls. Sprinkle with toasted sliced almonds.
20 CHERRY & PISTACHIO ICE CREAM CONES MAKES 4 SERVINGS
In bowl, mix together ¼ cup each chopped dried cherries, chopped pistachios and white chocolate chips. Scoop vanilla ice cream into 4 waffle cones; gently press tops into pistachio mixture.
21 HOT FUDGE SAUCE MAKES ABOUT 2 CUPS
In heavy-bottomed saucepan, combine ¼ cup granulated sugar, 2 tbsp corn syrup and 2 tbsp water. Bring to boil, stirring constantly. Boil, without stirring, until candy thermometer reads 165°F, 8 to 10 minutes. Using whisk, stir in ¾ cup 35% whipping cream, ¼ cup whole milk and 2 tbsp unsalted butter. Remove pan from heat; stir in 8 oz chopped bittersweet chocolate until melted and smooth.
22 SWEET & SALTY PEANUT BUTTER SAUCE MAKES ABOUT 1½ CUPS
In food processor, mix together 2 cups creamy peanut butter, ½ cup peanut oil, ¼ cup icing sugar and 1 tsp coarse salt until sauce is thickened and sticks to side of food processor.
23 STRAWBERRYRHUBARB COMPOTE MAKES ABOUT 2 CUPS
In large saucepan, bring ½ cup granulated sugar, 1 tsp grated orange zest and ¼ cup orange juice to boil. Add 3 cups finely chopped rhubarb; reduce heat and simmer until tender, about 10 minutes. Mix in 1 cup diced strawberries.
24 BANANAS WITH PECAN-RUM SAUCE MAKES 4 SERVINGS
In heavy-bottomed saucepan, combine 2 diced bananas, ¼ cup each rum and chopped pecans and 1 tbsp brown sugar. Cook over medium-high heat for 4 to 5 minutes or until sauce has thickened.
25 MARSHMALLOW SAUCE MAKES ABOUT 2 CUPS
Using electric mixer, beat 1 egg white until soft peaks form. Reduce speed; gradually beat in 2 tbsp water, then 1 cup clear corn syrup. Increase speed; beat until doubled in volume, about 5 minutes. Stir in ½ cup sifted icing sugar and 1 tsp vanilla.