Refreshing Desserts Perfect for Summer or Anytime: Berry Compote, Frozen Toffee Pie, Raspberry Shake
This article contains delicious dessert recipes that are perfect for hot summer days while at the same time they can be enjoyed year-round. Fresh Berry Compote is perfect over your favorite pound cake or angel food cake. Don't want to heat up the oven? No problem pick up an angel food or pound cake at your grocers deli. Covered in berries, no one will suspect it isn't homemade. The toffee pie can be made in a purchased Graham cracker crumb crust to prevent heating up the oven. How about drinking your dessert? The Raspberry Cheesecake Shake is enough to make anyone smile!
FRESH BERRY COMPOTE
This berry compote is great served over pound cake or angel food cake for a light dessert.
1/4 cup maple syrup
1 quart strawberries
1 pint raspberries
1 tsp fresh lemon juice
In a large bowl, gently stir all the ingredients together (a large silicone spatula works well for this.) Serve over slices of cake.
FROZEN TOFFEE PIE
1/3 cup caramel ice cream topping
1 1/2 cups cold milk
1 small pkg (4-serving size) vanilla instant pudding and pie filling mix
1 tub (8-oz) whipped topping, thawed
6 English topped candy bars (1.4-oz each), chopped
1 Graham cracker crumb pie crust
Spread the ice cream topping over the bottom of the crust.
Pour the milk into a large bowl; add the pudding mix. Beat vigorously with a wire whisk for 2 minutes. Let stand 5 minutes. Stir in the whipped topping and chopped candy bars. Gently spoon over the ice cream topping in the crust.
Cover and freeze for at least 4 hours or until set. Let stand at room temperature 15 minutes before trying to cut. Garnish with more chopped candy bar, if desired.
Leftovers should be kept in freezer.
RASPBERRY CHEESECAKE SHAKE
1 pkg (12-oz) frozen unsweetened red raspberries, thawed
1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional
In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.
Enjoy!
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Article Tags:
fresh berry compote
,frozen toffee pie recipe
,raspberry cheesecake shake
,summer dessert recipes
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