If you're looking to elevate your desserts this summer and go beyond the stereotypical fruit salad, try these
SUMMER FRUIT HAND PIES
- 3 cups chopped summer fruit, such as peeled and pitted peaches or nectarines, strawberries or pitted cherries
- 5 tablespoons sugar
- 1 1/2 tablespoon all-purpose flour, plus more for dusting
- 2 tablespoons heavy cream
- 1/4 cup crushed vanilla wafers or ginger snaps
- 2 recipes prepared pie crust (or two rolled out 9-inch crusts)
- Preheat the oven to 375°F. On a floured surface, roll out dough until about 1/8-in thick.
- Cut into twelve (5-inch) circles, rerolling dough as needed. In a medium bowl, toss together fruit, sugar and flour. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy. Use less or more sugar, as desired, depending on fruit's natural sweetness.)
- Working one at a time, spoon some filling into the center of a circle of dough; brush edges with water. Fold over into a half moon and crimp edges to seal.
- Brush top with heavy cream, sprinkle with cookie crumbs and bake on a large, parchment-paper-lined baking sheet until golden brown, about 35 minutes.
GLUTEN-FREE GRILLED STONE FRUIT TRIFLE
- 2 tablespoons honey
- 3 pounds mixed stone fruit such as peaches, nectarines and plums, halved and pitted
- 1 (12-ounce) Gluten Free Angel Food Cake, cut into 1-inch thick slices
- 2 tablespoons fresh thyme leaves, chopped
- 2 cups (16 ounces) lowfat vanilla yogurt
- Prepare a grill for medium-heat cooking. In a small bowl, whisk together honey with 1 tablespoon very hot water.
- Brush cut side of fruit with honey mixture and grill 8 to 10 minutes or until tender and lightly charred, turning over halfway through grilling and brushing again with honey mixture.
- Grill cake slices 2 to 3 minutes or until lightly charred on both sides.
- Coarsely chop grilled fruit (some skins might slip off, but it’s not necessary to remove all skins). Toss fruit with thyme and any remaining honey mixture until evenly combined. Cut grilled cake into bite-size pieces.
- Layer half of the cake pieces in a glass trifle dish or clear glass bowl. Top with half of the fruit and half of the yogurt. Repeat with remaining ingredients (reserving 1/4 cup fruit mixture for top of trifle).
- Keep refrigerated and serve within 1 day of assembly.
GRILLED BANANAS WITH SWEET TOPPINGS
- 4 bananas
- 1/4 cup semisweet chocolate or carob chips
- 1/2 cup chopped strawberries or peaches
- 1/3 cup granola or graham cracker crumbs
- 1/2 cup mini marshmallows
- 1/4 cup chopped walnuts or pecans (optional)
- Preheat grill to medium heat. Hold each banana in your hand, curved side up, and carefully halve it lengthwise through the top of the peel without cutting through the bottom side. Arrange each banana on a piece of foil.
- Using your fingers, gently pry open each banana, making a space down the center for the toppings. Arrange chocolate chips, strawberries and granola down the center of each banana then top with marshmallows and walnuts.
- Fold foil around each banana, leaving the top open, to form a bowl that will protect it from direct heat. Arrange bananas on grill and cook until banana is tender and marshmallows and chocolate are melted and hot, about 10 minutes. Set aside to let cool slightly before serving.
CHOCOLATE CHIP CHERRY ICE CREAM FLOATS
- 1 cup 365 Everyday Value® Organic Chocolate Chip Ice Cream
- 1 cup fresh or frozen pitted cherries
- 1 (12-ounce) can 365 Everyday Value® Cherry Vanilla Creme Soda, chilled
- 1/4 cup shaved chocolate (use a vegetable peeler!)
- Divide ice cream between two tall glasses and top with cherries, reserving two. Pour soda over the top, garnish with chocolate and reserved cherries and serve immediately.
- 1 cup sliced almonds
- 4 tablespoons cold unsalted butter, cut into cubes
- 1 teaspoon ground cinnamon
- 20 vanilla or lemon wafer cookies
- 1 1/2 pound pounds plums (about 6), pitted and chopped
- Preheat the oven to 350°F. In a large bowl, mash together almonds, butter, cinnamon and cookies until well combined but still fairly coarse.
- Arrange plums in a (9-inch) pie dish or 8-inch square baking dish, and top with almond mixture, pressing it together in handfuls, and then scattering it in large pieces over the top.
- Bake until plums are tender and juicy and almond mixture is golden, 45 to 50 minutes. (To avoid burning, tent with foil during baking, if needed.) Serve warm or at room temperature.