Fruity Desserts
If you love fruit and dessert, today's fruity desserts are sure to please. Check out the Strawberry Cobbler, the Mango and Pineapple Crumble, and the rest today's yumminess. Enjoy!
STRAWBERRY CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10-1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1-1/2 pounds strawberries, hulled and halved (about 4 cups)
1-1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1-1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2-1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1-1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
STRAWBERRY 'ICE CREAM' CAKE
Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.
To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.
Ingredients
15 full graham crackers
5 waffle cones
1 20-oz. bag whole frozen strawberries
1 32-oz. container honey-flavored Greek yogurt
2 Tbs. honey
Directions
Line 9-inch springform pan with parchment paper, and set aside.
Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
Stir together yogurt and honey. Set aside.
Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g
SHORTCUT PEACH COBBLER
This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.
“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.
“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”
Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)
To view this online, click here.
Ingredients
1 stick (4 ounces) butter
1 cup self-rising flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk (low-fat is fine)
1 large can (29 ounces) sliced peaches in heavy syrup
Directions
Heat the oven to 350 F.
Put the butter in a 9-by-13-by-2-inch baking pan or a 2-1/2 to 3 quart baking dish and place it in the oven until the butter has melted.
Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.
Take the pan out of the oven and pour the batter over the butter.
Spoon the peaches with syrup evenly over the batter.
Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.
STRAWBERRY COBBLER
This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”
Makes 6 servings.
View this online here.
Ingredients
6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 Tbs. flour, divided
1 Tbs. lemon juice
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3-1/2 Tbs. nonhydrogenated vegetable shortening
Preparation
Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
STRAWBERRY CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10-1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1-1/2 pounds strawberries, hulled and halved (about 4 cups)
1-1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1-1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2-1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1-1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
STRAWBERRY 'ICE CREAM' CAKE
Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.
To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.
Ingredients
15 full graham crackers
5 waffle cones
1 20-oz. bag whole frozen strawberries
1 32-oz. container honey-flavored Greek yogurt
2 Tbs. honey
Directions
Line 9-inch springform pan with parchment paper, and set aside.
Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
Stir together yogurt and honey. Set aside.
Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g
SHORTCUT PEACH COBBLER
This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.
“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.
“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”
Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)
To view this online, click here.
Ingredients
1 stick (4 ounces) butter
1 cup self-rising flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk (low-fat is fine)
1 large can (29 ounces) sliced peaches in heavy syrup
Directions
Heat the oven to 350 F.
Put the butter in a 9-by-13-by-2-inch baking pan or a 2-1/2 to 3 quart baking dish and place it in the oven until the butter has melted.
Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.
Take the pan out of the oven and pour the batter over the butter.
Spoon the peaches with syrup evenly over the batter.
Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.
STRAWBERRY COBBLER
This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”
Makes 6 servings.
View this online here.
Ingredients
6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 Tbs. flour, divided
1 Tbs. lemon juice
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3-1/2 Tbs. nonhydrogenated vegetable shortening
Preparation
Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
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