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Creamy Fruit Freeze - This succulent, fresh, fruit recipe really packs a punch of fresh berry flavor. An absolute breeze to whip up, we suggest keeping some in the freezer all summer long, it is so versatile. A breakfast or snack for kids, a refreshing way to and a summer meal, or even put it back in the blender for an awesome fruit smoothie!
Prep Time: 10 mins
Main Ingredient: Fruit, Fruit Juice
Difficulty Level: 1 |
Ingredients to make Creamy Fruit Freeze
1 tb Unflavored gelatin
2 tb Water, cold
1 tb Lemon juice
1 c Unsweetened frozen raspberries, pureed, OR your favorite berry)
1 t Lemon rind, or orange rind
2 tb Frozen apple juice concentrate
2 c Plain lowfat yogurt
**Vary the fruit juice and fruit puree combinations to develop your own creative desserts according to the seasons. It takes almost two cups of fruit to make one cup of puree. Bananas can be mashed with a fork; other fruits do better in a blender.
***If desired, use 1/2 teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind. Honey may be used in place of the juice concentrate.
Directions to make Creamy Fruit Freeze
Step 1:Soften gelatin in cold water for 2-3 minutes. Combine gelatin, lemon juice, fruit puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly. Freeze until crystals begin to form around the edges.
Step 2:About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften. Scoop into stemmed dessert dishes for a festive presentation.
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Tags: Berries, Citrus, Creamy, Frozen, Honey, Kid Friendly, Lemon, Lunch, Orange, Spiced, Yogurt
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Fresh Berry Pie - This is an incredible fresh fruit recipe for summer, when all the berries are in season, and overflowing sweet juiciness. We stuffed as many of them as we could into this delightful dessert recipe.
Prep Time: 10 mins
Cook Time: 45-50 mins
Servings: 6-8
Main Ingredient: Berries
Difficulty Level: 1 |
Ingredients to make Fresh Berry Pie
1 10inch Unbaked Pie Shell
1 Qt Berries,washed
1 C Flour
2 C Granulated Sugar
1 C Milk
Directions to make Fresh Berry Pie
Step 1:Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries.
Step 2:Bake at 350 for 45 to 50 minutes until center is set. If desired, brown under broiler.
Image Source: JoshBerglund19
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Cranberry Cream Salad - This “chilly”, fruit cream salad is great in the summer. It is also ideal for Christmas and Thanksgiving. due to the marvelous combination of turkey and cranberries. Even kids love it for the jello.
Prep Time: 5 mins
Cook Time: 0 mins
Main Ingredient: Cranberry, Jello
Difficulty Level: 1 |
Ingredients to make Cranberry Cream Salad
1 pk Cherry flavored gelatin
1 Can whole cranberry sauce
1/4 c Pecans
1 c Hot water
1/2 c Diced celery
1 c sour cream
Directions to make Cranberry Cream Salad
Step 1:Dissolve gelatin in hot water and chill until thickened, but not firm.
Step 2:Break cranberry sauce into small pieces with fork. Add to gelatin with celery and nuts. Fold in sour cream and chill until firm.
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Fresh Fruit Boston Cream Pie - As if boston cream pie isn’t good enough the way it is, we add succulent, fresh berries too! We listed raspberries, but they can be substituted for any other, the end result is still divine.
Prep Time: 30 mins
Main Ingredient: Cake, Fruit
Difficulty Level: 4 |
Ingredients to make Fresh Fruit Boston Cream Pie
WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter
GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar
GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water
Directions to make Fresh Fruit Boston Cream Pie
Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.
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