Summer Desserts

1
Contents
Georgia Peach Trifle ......................................................................03 Summer Pudding ...........................................................................04 Summer Fruit Soup........................................................................05 Ice Cream Sandwich Dessert .........................................................06 Cool, Creamy Chocolate Dessert ..................................................07 Hazelnut Dessert Coffee................................................................08 Summer Berry Medley with Limoncello and Mint .........................09 Dessert Napoleon .........................................................................10 Summer Fruit Clafouti ...................................................................11 Summer Berry and Plum Pudding .................................................12 Lemon Blueberry Layered Dessert ................................................13 Pineapple, Blueberry, and Kiwi Fruit Dessert ................................14 Summer Melon with Sherbet and Fresh Mint Syrup ......................15 Deep Dish Peach Pie .....................................................................16 Deep Dish Blueberry Pie ...............................................................17
Georgia Peach Trifle

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Servings: Makes 8 servings

1 (3 1/2-ounce) package instant vanilla pudding mix 2 cups milk 6 large fresh peaches, peeled and sliced 3 tablespoons granulated sugar 1/2 (20-ounce) package pound cake 1/3 cup bourbon 1 cup whipping cream 2 tablespoons powdered sugar 1/2 cup sliced almonds, toasted
Prepare pudding mix according to package directions, using 2 cups milk. Cover and chill 5 minutes. Toss sliced peaches with granulated sugar. Cut pound cake into 1/2-inch slices. Place half of cake slices on bottom of a trifle dish or deep bowl; drizzle evenly with half of bourbon. Spoon half of peach mixture evenly over cake slices. Spread half of pudding over peaches. Repeat with remaining cake slices, bourbon, peach mixture, and pudding. Cover and chill at least 2 hours.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle; sprinkle with almonds.
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This sinfully delicious recipe is subject to copyright protection and may not be reproduced without the consent of Sunset, NOVEMBER 2003. Copyright 2011 Time Inc. Lifestyle Group. All Rights Reserved. Powered by MyRecipes.com
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Summer Pudding
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2 cups fresh raspberries 1 cup fresh blackberries 1 cup quartered fresh strawberries 1/2 cup sugar 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract 1/8 teaspoon salt 2 tablespoons raspberry or blackberry liqueur (optional) 1 lemon verbena sprig (optional) 1/2 teaspoon crushed green peppercorns (optional) 2 cups day-old white bread slices, cut into 1/2-inch cubes Garnishes: fresh blackberries, fresh blueberries, fresh strawberries.
Combine first 8 ingredients and, if desired, liqueur, lemon verbena, and peppercorns in a large nonaluminum bowl. Cover and let stand at room temperature at least 1 1/2 hours. Spread bread cubes evenly on a baking sheet; bake at 350 for 10 to 15 minutes or until toasted. Cool. Stir bread into berry mixture, and let stand for 30 minutes. Remove lemon verbena, and discard. Spoon pudding mixture into 4 (8-ounce) individual serving dishes. Garnish, if desired.
Note: For testing purposes only, we used Sara Lee Honey White Bakery Bread.
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Summer Fruit Soup

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Jane Shaptons cold pured soup of cantaloupe and peaches, topped with raspberries, captures the flavors of the season. She serves it for brunch or dessert, in hollowed-out melon halves. A splash of white Zinfandel underscores the fruity flavors of the soup, but you can use just peach nectar if you prefer. Prep time: about 15 minutes, plus at least 30 minutes to chill. Servings: Makes about 4 cups; 4 servings (serving size: 1 cup)
2 cups ripe cantaloupe chunks (about 1 in.) 1 ripe peach (6 oz.), peeled, pitted, and cut into chunks 1 cup canned peach nectar 1/2 cup white Zinfandel (or 1/2 cup additional peach nectar) 2 tablespoons lemon juice Sugar (optional) 1 cup raspberries, rinsed and drained Mint sprigs, rinsed 1. In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired. 2. Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes. 3. Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs. Nutritional Info Amount Per Serving cholesterol:.................................0.0 mg carbohydrate:.................................23 g fat:..................................................0.4 g fiber:...............................................2.7 g sodium:........................................15 mg saturdated fat:...............................0.1 g calories from fat:............................0.0% protein:...........................................1.4 g calories:............................................ 112
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Ice Cream Sandwich Dessert

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This make-ahead dessert is quite a crowd-pleaser, even for people who arent counting carbs. Look for the rectangular no-sugar-added or low-carb ice cream sandwiches instead of the round ones because the rectangles will fit better in the baking dish.
Servings: 12 servings (serving size: 1 square) 2 tablespoons brewed coffee 1 (1-ounce) sugar-free milk chocolate bar 1 (8-ounce) container frozen fat-free whipped topping, thawed 14 (0.3-ounce) sugar-free fudge-dipped wafers (such as Murray), chopped and divided 6 (2.3-ounce) reduced-fat, no-sugar-added ice cream sandwiches
1. Combine coffee and chocolate bar in a microwave-safe dish; microwave at LOW 1 minute or until chocolate melts, stirring once. (Even if the chocolate does not appear to be completely melted, remove the mixture from the microwave oven and stir until the chocolate melts. The chocolate might burn if it is heated much longer than 1 minute.) 2. Spoon whipped topping into a bowl, and fold chocolate mixture into whipped topping. Stir in half of chopped wafer bars.
3. Arrange ice cream sandwiches in an 11 x 7-inch baking dish. Spread whipped topping mixture evenly over ice cream sandwiches. Sprinkle with remaining chopped wafer bars. Cover and freeze at least 2 hours or until firm. Cut into squares.
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Cool, Creamy Chocolate Dessert

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You can make this up to one day ahead, but spread the remaining whipped topping mixture over the chocolate pudding layer right before serving.
Servings: 15 servings (serving size: 1 piece) CRUST: 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 1/4 cup powdered sugar 6 tablespoons chilled butter, cut into small pieces 1/4 cup finely chopped pecans, toasted Cooking spray FILLING: 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened 1/2 cup (4 ounces) fat-free cream cheese, softened 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided 3 cups 1% low-fat milk 2 (3.9-ounce) packages chocolate instant pudding mix Unsweetened cocoa (optional)
1. Preheat oven to 325. 2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9inch baking pan coated with cooking spray. Bake at 325 for 20 minutes or until crust is lightly browned. Cool completely. 3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour. 4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.
Nutritional Info Amount Per Serving calories:.............................................268 protein:............................................5.2 g carbohydrate:................................39.5 g calcium:..........................................92 mg mono fat:.........................................2.2 g cholesterol:....................................20 mg fiber:.................................................1.1 g fat:..................................................10.2 g calories from fat:.............................34 % poly fat:............................................0.7 g iron:...............................................0.9 mg saturated fat:...................................6.3 g sodium:........................................183 mg
Hazelnut Dessert Coffee

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Serve with Grandma Babes Lemon Knots. Use any other liqueur that you prefer, such as Grand Marnier or Chambord.
Servings: 6 servings (serving size: 1/2 cup coffee mixture and 1 teaspoon whipped topping) 6 tablespoons Frangelico (hazelnut-flavored liqueur) 3 cups hot strong brewed coffee 2 tablespoons frozen reduced-calorie whipped topping, thawed Ground cinnamon (optional)
Place liqueur in a microwave-safe bowl; microwave at HIGH 10 seconds or until warm. Add warm liqueur to coffee. Pour about 1/2 cup coffee mixture into each of 6 cups; top each serving with 1 teaspoon whipped topping, and sprinkle with cinnamon, if desired.

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Summer Berry Medley with Limoncello & Mint

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Limoncello (lee-mon-CHAY-low) is a lemon-flavored liqueur from Italys Amalfi coast. Its often savored after a meal. Store it in the freezer, and serve over ice. If you have trouble finding it, substitute an orange-flavored liqueur such as Grand Marnier. This recipe earned our Test Kitchens highest rating.
Servings: 6 servings (serving size: about 1 cup) 1 cup fresh raspberries 2 cups fresh blackberries 2 cups hulled fresh strawberries, quartered 2 cups fresh blueberries 1/4 cup sugar 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice 2 tablespoons limoncello (lemon flavored liqueur) 1/2 cup torn mint leaves
Combine first 8 ingredients in a bowl; let stand 20 minutes. Gently stir in mint using a rubber spatula.

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Dessert Napoleon
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Servings: Makes 4 servings 2 tablespoons unsalted butter 1/2 cup honey 1 cup heavy cream 2 tablespoons confectioners sugar 1 16-ounce bag frozen peaches (or other fruit), thawed and chopped
Heat 1 tablespoon of the butter and 1/4 cup of the honey in a large nonstick skillet over medium heat. Stir to combine. Add 6 of the muffin halves to the skillet, cut-side down. Cook, without turning, until golden and crisp, 3 to 5 minutes. Transfer to a plate. Repeat with the remaining butter, honey, and muffins. Let cool.
In a large bowl, beat the cream and sugar with an electric mixer until soft peaks form. Place 4 muffin halves on individual plates, cut-side up, and top with some of the whipped cream and peaches. Add a second muffin half to each stack and top with the remaining whipped cream and peaches. Sandwich with the remaining muffin halves.
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Summer Fruit Clafouti

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Notes: Clafouti is an old French dessert traditionally baked in late spring. Serve it warm with vanilla ice cream. Prep and cook time: about 1 1/4 hours.

1 1/2 pounds apricots, pluots, or purple-skinned plums, rinsed 1/4 cup sweet white wine such as Muscat or late-harvest Riesling 3 large eggs 1 cup whole milk 1/2 cup granulated sugar 1/2 cup all-purpose flour 5 tablespoons unsalted butter, melted 1 tablespoon vanilla 1/8 teaspoon salt Powdered sugar
1. Preheat oven to 325. Butter a shallow 2-quart baking dish. 2. Cut apricots off pits into 1/4-inch-thick wedges and drop into a bowl. Add wine and mix gently. Let stand 5 minutes. 3. In a blender, combine eggs, milk, granulated sugar, flour, melted butter, vanilla, and salt; whirl until smooth. With a slotted spoon, transfer fruit to buttered baking dish. Pour remaining wine and juices into egg mixture and whirl again to blend. Pour egg mixture over fruit. 4. Bake clafouti in upper third of the preheated oven until puffed and set to the touch in the center, 55 to 65 minutes. Serve warm (clafouti will settle slightly as it cools). Sprinkle powdered sugar over the top just before serving.
Nutritional Info Amount Per Serving calories:............................................243 fiber:...............................................1.9 g cholesterol:................................105 mg protein:...........................................4.9 g carbohydrate:.................................32 g saturated fat:....................................6 g fat:...................................................11 g calories from fat:...........................41 % sodium:.......................................82 mg
Summer Berry & Plum Pudding

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Servings: Makes 4 to 6 servings 3 red or black plums, sliced 1/2 inch thick 1 6-ounce container blackberries 1 4-ounce container blueberries 2 6-ounce containers raspberries 3/4 cup sugar Grated zest of 1 lemon 2 tablespoons fresh lemon juice 4 hamburger or hot dog buns, split Whipped cream (optional)
In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and 1/4 cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes. Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1 1/2 hours. Spoon the pudding into bowls and top with whipped cream (if using).
Nutritional Info Amount Per Serving calories:.......................................246 calories from fat:.........................7 % cholesterol:...............................0 mg protein:.........................................4 g fiber:.............................................7 g saturated fat:...............................0 g sodium:.................................139 mg sugar:.........................................36 g carbohydrate:............................56 g fat:................................................2 g
Lemon Blueberry Layered Dessert

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Prep: 15 min., Chill: 4 hrs.

15 lemon cookies, coarsely crushed (about 2 cups) 1 (21-ounce) can blueberry pie filling 1 (8-ounce) container frozen whipped topping, thawed 1 (14-ounce) can sweetened condensed milk 1 (6-ounce) can frozen lemonade concentrate, thawed
Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass. Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours.
Note: For testing purposes only, we used Pepperidge Farm Lemon Nut Homestyle Cookies.

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Pineapple, Blueberry, & Kiwi Fruit Dessert

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Servings: Makes 1 serving

2 crosswise slices (about 1/2 in. thick) peeled, cored pineapple 1/4 to 1/3 cup blueberries, rinsed and drained 3 to 4 baby kiwi fruit 2 tablespoons orange-flavor liqueur, such as Cointreau (or orange juice sweetened with honey) 1 to 2 teaspoons lemon juice
Place pineapple slices on plate; scatter with blueberries. Rinse, drain, and trim ends from baby kiwi fruit. Cut in half; arrange on pineapple. Drizzle with liqueur and lemon juice.
Nutritional Info Amount Per Serving carbohydrate:.................................39 g saturated fat:.................................0.0 g protein:..........................................1.4 g calories:...........................................204 fat:.................................................0.9 g cholesterol:................................0.0 mg sodium:......................................7.1 mg fiber:..............................................4.8 g calories from fat:.............................4 %
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Summer Melon with Sherbet and Fresh Mint Syrup

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Serve extra mint syrup in iced tea.

1 1/2 cups coarsely chopped fresh mint 2 cups sugar 2 cups water 1/2 ripe honeydew melon, halved and seeded 1/2 ripe cantaloupe, halved and seeded 1 pint fresh berries 1 pint fruit sorbet Fresh mint leaves
Tie mint in a cheesecloth bag, and place in a saucepan. Add sugar and water; bring mixture to a boil. Cook, stirring constantly, until sugar dissolves. Remove from heat; cover and let cool. Remove and discard cheesecloth bag. Refrigerate mint syrup until ready to serve. Scoop melons with 1-inch melon baller or ice cream scoop, and place three pieces on each serving plate. Serve with berries, and top with sorbet and fresh mint leaves. Drizzle with mint syrup.

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Deep Dish Peach Pie

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Servings: 8 Servings CRUST: 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon cinnamon 8 tablespoons unsalted butter, chilled and cut into pieces 8 tablespoons solid vegetable shortening, chilled and cut into pieces 2 large egg yolks 1 large egg white, lightly beaten 1 tablespoon sugar FILLING: 3 pounds ripe peaches 1 tablespoon lemon juice Pinch salt 1/4 cup instant tapioca 4 tablespoons cornstarch
Make crust: In a food processor pulse flour, salt, cinnamon and sugar. Add butter and shortening; pulse until mixture resembles bread crumbs. Beat yolks with 1/4 cup ice water and pour onto flour mixture. Pulse until dough just comes together into a ball (add more ice water, 1 tsp. at a time, if dough is too dry). Flatten dough into a disk, wrap in plastic and chill for at least 30 minutes. Make filling: Bring a pot of water to a boil and have ready a bowl of ice water. With a knife make a few slits in skin of each peach. Drop peaches into boiling water for 1 minute, then plunge into ice water. Remove peaches from water and slip off skins. Quarter each peach, remove pit, and cut each quarter in half. Toss peaches with remaining filling ingredients. Let stand for 20 minutes, stirring occasionally.
Preheat oven to 400F. Line a baking sheet with foil. Divide dough in half. On a lightly floured surface, roll out half of pastry to an 11-inch circle. Cut a 1-inch-wide strip from outer edge of pastry. Place trimmed pastry circle in a deep-dish 9-inch pie plate. Brush edge with water and place pastry strip on edge, pressing to seal. Fill with peach mixture. Place remaining pastry over pie dish. Press pastry together, trim any excess and crimp edges together to seal. Brush top of pie with beaten egg white and sprinkle with sugar. Make a few slits in top crust to allow steam to escape. Place pie on lined baking sheet. Bake for 20 minutes, then reduce heat to 375F and bake for 40 minutes, until pastry is golden brown and filling is bubbly. Let pie cool on a wire rack for at least 25 minutes before serving.
Deep Dish Blueberry Pie

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Prep and Cook Time: 1 1/2 hours.

3/4 cup plus 1/3 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon plus 3/4 cup sugar 1/2 cup chilled butter, cut into small pieces 4 cups fresh blueberries 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1. In a food processor fitted with a metal blade, pulse 3/4 cup flour, 1/4 teaspoon salt, and 1 teaspoon sugar with the butter until mixture resembles coarse cornmeal. Add 3 tablespoons cold water and pulse until dough just comes together. Quickly shape the dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
2. Preheat oven to 450. In a large bowl, combine blueberries with the remaining 1/3 cup flour, 1/4 teaspoon salt, 3/4 cup sugar, and the lemon juice and cinnamon. Pour into a 1 1/2- to 2 1/2-quart souffl dish. 3. Unwrap chilled dough on a floured surface and roll to a 1/8-inch thickness. Cut dough into 1/2-inch-thick strips, then arrange over blueberries in a lattice pattern (see Weave a Lattice Crust, below). Press edges to seal. 4. Bake 15 minutes, then reduce heat to 350 and bake until top is golden brown and berries are tender, about 45 minutes. Weave a Lattice Crust: The secret to a perfect lattice piecrust is simple: Work from the middle. Heres how to make a crust using five horizontal and five vertical strips.
1. Lay down five horizontal strips, making sure that theyre evenly spaced. 2. Working from the right side, fold back every other horizontal strip (numbers 1, 3, and 5). 3. Lay down a vertical strip in the center, next to the fold. 4. Unfold horizontal strips 1, 3, and 5 back over the vertical strip. 5. Working once more from the right, fold back horizontal strips 2 and 4 by one-third. 6. Lay down a second vertical strip next to this fold. Unfold strips 2 and 4 back over the vertical strip. 7. Once more, from the right, fold back horizontal strips 1, 3, and 5, about a quarter of the way over. Lay your third vertical strip next to this fold and fold the horizontal strips back over it. 8. Repeat this process with two strips on the other side, working from the center.

Summer Desserts

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Georgia Peach Trifle

Servings: Makes 8 servings

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Servings: Makes 4 servings

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Summer Fruit Soup

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Ice Cream Sandwich Dessert

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Cool, Creamy Chocolate Dessert

Hazelnut Dessert Coffee

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Summer Berry Medley with Limoncello & Mint

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Summer Fruit Clafouti

Servings: Makes 8 servings

Summer Berry & Plum Pudding

Lemon Blueberry Layered Dessert

Prep: 15 min., Chill: 4 hrs.

Servings: Makes 8 servings

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Pineapple, Blueberry, & Kiwi Fruit Dessert

Servings: Makes 1 serving

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Summer Melon with Sherbet and Fresh Mint Syrup

Serve extra mint syrup in iced tea.

Servings: Makes 8 servings

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Deep Dish Peach Pie

Deep Dish Blueberry Pie