Delicious Fruit Dessert Recipes
(Page 2 of 3)
August/September 2007
Katherine Loeck
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Fresh Fruit Lemon-Mint Cream
From
eatingwell.com
This creamy dessert isn't only tangy and invigorating; it's a
step above your grandma's fruit salad.
? cup nonfat plain yogurt
? cup reduced fat sour cream
? cup sugar
3 tbsp lemon juice
1 tbsp finely chopped fresh mint
1 cup fresh raspberries or other fresh fruit
Whisk yogurt, sour cream, sugar, lemon juice and mint until the
sugar dissolves. Chill covered for 1 hour. Divide raspberries (or
other fruit) between 2 bowls and top with the lemon-mint cream.
Grilled Sweet Cheese Peaches
After barbequing, use the hot grill to create this elegant
combination of sweet flavors.
From
eatingwell.com
4 ripe peaches (about 1? pounds)
1? tsp lemon juice
Honey
2 cups ricotta cheese
2 tsp sugar
Chopped hazelnuts
Cut peaches in half and remove pits. Toss peach halves with
lemon juice in a large bowl. Arrange halves cut-side down on the
grill, flip after a few minutes and let them cook just enough to
see grill marks and bubbling juices. Drizzle with honey and fill
the grilled peach halves with lightly sweetened ricotta cheese (mix
sugar with ricotta) and a sprinkle of hazelnuts.
Tart Lemon Tart
From
moosewoodrestaurant.com
Served chilled with a lemon garnish, this recipe's tart citrus
flavor and baked crust lends a cool, sophisticated ending to a rich
summer dinner.
Tart Pastry:
1 1/3 cups unbleached white flour
7 tbsp butter
Pinch of salt
? tsp pure vanilla extract
? cup sugar
3 to 4 tbsp ice water
Filling:
Juice of 4 lemons
5 tbsp butter
? cup sugar
5 eggs, well beaten
? tsp pure vanilla extract
1 lemon, sliced in very thin rounds
Cut the butter into small pieces and work it into the flour with a
pastry cutter, two knives or your fingertips. Mix in the salt,
vanilla and sugar, and then just enough ice water to bind. Press
the dough with your fingers into a 9- or 10-inch spring-form pan.
Chill the crust 1 hour or overnight.
Preheat the oven to 425 degrees. Line the chilled crust with waxed
paper and fill with dried beans, rice or pastry weights to prevent
the crust from buckling during baking. Bake 15 to 20 minutes.
Carefully remove the waxed paper and its contents.
Lower the oven temperature to 350 degrees.
Mix together lemon, butter and sugar, and heat until the butter
melts and mixture is just warm. Pour beaten eggs slowly into this
mixture in a steady stream, whisking constantly. Continue to stir
over low heat until the mixture thickens into a custard. Stir in
vanilla. Pour into prepared crust and bake for 35 to 50 minutes or
until the custard sets and the top becomes golden.
Banana Popsicles
From The Encyclopedia of Country Living
Good for all ages, this simple treat is extra tasty on lazy
afternoons.
