Cool Desserts
Because it's getting warmer, it's time for some Cool Desserts. Today's offerings include Watermelon Granita and Easy Vegan Peanut Butter-Maple Ice Cream. Enjoy!
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.
FROZEN LEMONADE PIE
This comes from Pat and Gina Neely from The Food Network's Down Home with the Neelys. Total Time: 8 hr 18 min; Prep: 10 min; Inactive: 8 hr; Cook: 8 min; Yield: 8 servings
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe.html?oc=linkback
For the Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons unsalted butter, melted
For the Filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
1 cup blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
HAWAII-STYLE SHERBET
This is from Neale Asato and adapted by Ligaya Mishan at The New York Times cooking enewsletter. For this recipe, Ligaya wrote, "Sherbet is lusher than sorbet, more ethereal than ice cream. This recipe — a creamy, frozen concoction of soda and condensed milk, no ice-cream maker required — comes from Neale Asato, who runs the Asato Family Shop, a cult favorite in Honolulu. For people in Hawaii, Mr. Asato’s sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui. Mr. Asato’s version for home cooks is easy and fun to make: Bring strawberry soda to a boil (you can do it in the microwave), add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness), then freeze again. Break out an ice-cream scoop. Shiver."
Time: 20 minutes, plus at least 14 hours’ freezing; Yield: About 9 cups/18 servings
This was featured in "A Dessert Recipe So Good, I Was Sworn to Secrecy", and can be viewed online at https://cooking.nytimes.com/recipes/1024322-hawaii-style-sherbet.
Ingredients
3 (12-ounce) cans strawberry soda (or the soda flavor of your choice), 1 at room temperature and 2 chilled
1 (3-ounce) box strawberry Jell-O (or the Jell-O flavor of your choice, matching your selected soda flavor)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 (12-ounce) can evaporated milk (optional; see Tip)
Preparation
Bring the contents of the can of room-temperature strawberry soda to a boil, either in a microwave in a medium, microwave-safe bowl for 2 to 3 minutes, or in a medium saucepan on the stovetop.
Remove from heat and whisk in dry Jell-O mix until thoroughly dissolved, then whisk in condensed milk and vanilla extract until well combined.
Refrigerate, uncovered, overnight, or freeze for 2 to 3 hours, until thickened. When it’s ready, it will have a texture akin to a loose jelly.
Whisk the mixture using an electric hand or stand mixer on high speed for 3 to 7 minutes, until it starts to lighten in color and almost doubles in volume. (If you do not have an electric mixer, whisk by hand for about 10 minutes.) Whipping the gelatin helps to stabilize the mixture and introduces tiny air bubbles, which make it less icy once frozen, and easier to scoop.
Turn the speed to low and stir in the remaining 2 chilled cans of strawberry soda, followed by the evaporated milk (if using).
Transfer the mixture to a container with a lid or cover with plastic wrap. Freeze overnight or for at least 12 hours before scooping and serving.
Tip
Evaporated milk is optional, but adds a nice milky flavor and tempers some of the sweetness.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
WATERMELON GRANITA
This is from the July/August, 2016 issue of Vegetarian Times, page 43. It begins, "Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/watermelon-granita-with-mint-and-lime-recipe/.
Ingredients
1/3 cup sugar
1 small fresh mint sprig
1 2-inch piece lime zest
2-1/2 Tbs. lime juice
3 lb. watermelon, cut into chunks
Directions
Combine sugar, mint, lime zest and 1/3 cup water in small saucepan. Bring to a simmer over medium-high heat, and cook 1 minute, or until sugar has dissolved. Remove from heat, and cool. Strain, and remove mint and zest.
Purée watermelon in blender or food processor. Strain liquid. You should have about 2 cups juice.
Combine watermelon juice and lime juice in large bowl. Add sugar syrup and stir to combine. Pour into 9×9-inch baking tin, and freeze 45 minutes. Stir with fork. Continue to freeze 3 to 4 hours, stirring every 1/2 hour to fluff crystals and prevent granita from turning solid. Cover with plastic wrap, and freeze until dessert time. Scoop into bowls with fork or small spoon, and serve.
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.
FROZEN LEMONADE PIE
This comes from Pat and Gina Neely from The Food Network's Down Home with the Neelys. Total Time: 8 hr 18 min; Prep: 10 min; Inactive: 8 hr; Cook: 8 min; Yield: 8 servings
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe.html?oc=linkback
For the Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons unsalted butter, melted
For the Filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
1 cup blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
HAWAII-STYLE SHERBET
This is from Neale Asato and adapted by Ligaya Mishan at The New York Times cooking enewsletter. For this recipe, Ligaya wrote, "Sherbet is lusher than sorbet, more ethereal than ice cream. This recipe — a creamy, frozen concoction of soda and condensed milk, no ice-cream maker required — comes from Neale Asato, who runs the Asato Family Shop, a cult favorite in Honolulu. For people in Hawaii, Mr. Asato’s sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui. Mr. Asato’s version for home cooks is easy and fun to make: Bring strawberry soda to a boil (you can do it in the microwave), add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness), then freeze again. Break out an ice-cream scoop. Shiver."
Time: 20 minutes, plus at least 14 hours’ freezing; Yield: About 9 cups/18 servings
This was featured in "A Dessert Recipe So Good, I Was Sworn to Secrecy", and can be viewed online at https://cooking.nytimes.com/recipes/1024322-hawaii-style-sherbet.
Ingredients
3 (12-ounce) cans strawberry soda (or the soda flavor of your choice), 1 at room temperature and 2 chilled
1 (3-ounce) box strawberry Jell-O (or the Jell-O flavor of your choice, matching your selected soda flavor)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 (12-ounce) can evaporated milk (optional; see Tip)
Preparation
Bring the contents of the can of room-temperature strawberry soda to a boil, either in a microwave in a medium, microwave-safe bowl for 2 to 3 minutes, or in a medium saucepan on the stovetop.
Remove from heat and whisk in dry Jell-O mix until thoroughly dissolved, then whisk in condensed milk and vanilla extract until well combined.
Refrigerate, uncovered, overnight, or freeze for 2 to 3 hours, until thickened. When it’s ready, it will have a texture akin to a loose jelly.
Whisk the mixture using an electric hand or stand mixer on high speed for 3 to 7 minutes, until it starts to lighten in color and almost doubles in volume. (If you do not have an electric mixer, whisk by hand for about 10 minutes.) Whipping the gelatin helps to stabilize the mixture and introduces tiny air bubbles, which make it less icy once frozen, and easier to scoop.
Turn the speed to low and stir in the remaining 2 chilled cans of strawberry soda, followed by the evaporated milk (if using).
Transfer the mixture to a container with a lid or cover with plastic wrap. Freeze overnight or for at least 12 hours before scooping and serving.
Tip
Evaporated milk is optional, but adds a nice milky flavor and tempers some of the sweetness.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
WATERMELON GRANITA
This is from the July/August, 2016 issue of Vegetarian Times, page 43. It begins, "Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/watermelon-granita-with-mint-and-lime-recipe/.
Ingredients
1/3 cup sugar
1 small fresh mint sprig
1 2-inch piece lime zest
2-1/2 Tbs. lime juice
3 lb. watermelon, cut into chunks
Directions
Combine sugar, mint, lime zest and 1/3 cup water in small saucepan. Bring to a simmer over medium-high heat, and cook 1 minute, or until sugar has dissolved. Remove from heat, and cool. Strain, and remove mint and zest.
Purée watermelon in blender or food processor. Strain liquid. You should have about 2 cups juice.
Combine watermelon juice and lime juice in large bowl. Add sugar syrup and stir to combine. Pour into 9×9-inch baking tin, and freeze 45 minutes. Stir with fork. Continue to freeze 3 to 4 hours, stirring every 1/2 hour to fluff crystals and prevent granita from turning solid. Cover with plastic wrap, and freeze until dessert time. Scoop into bowls with fork or small spoon, and serve.
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