Fresh and fancy desserts for summer gatherings
PHOTOS by ANGIE JONES-WHEELER
FOOD PREP and STYLING by RURAL MISSOURI STAFF
Fresh Berry Cream Tart
Ingredients
Crust:
- One 14.1-ounce refrigerated pie crust
Filling:
- 8-ounce package cream cheese, softened
- 1/3 cup sugar
- 1 tablespoon orange juice
- 4 cups assorted fresh whole berries: small strawberries, blueberries, raspberries and/or blackberries
- 1/3 cup strawberry or red currant jelly, melted
Directions
Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
In small bowl, combine cream cheese, sugar and juice; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.
Raspberry Crush Tarts
Ingredients
Red Raspberry Crush:
- 12-ounce bag frozen red raspberries
Tarts:
- 1 1/2 cups Red Raspberry Crush
- 1 1/2 tablespoons cornstarch
- Two 9-inch refrigerated pie crusts
Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons reserved raspberry juice
- 1/2 teaspoon vanilla
Directions
To make Red Raspberry Crush: Thaw raspberries on countertop at room temperature 30 minutes.
Using rolling pin, mash raspberries in sealed bag.
To make tarts: Heat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
Place strainer over medium bowl; strain Red Raspberry Crush 10 to 15 minutes, allowing juice to fall into bowl. Reserve raspberry juice for glaze.
In medium bowl, combine drained Red Raspberry Crush and cornstarch; mix to combine.
Roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-by-4-inch rectangular pieces. Place pieces on prepared baking sheet. Add 1 to 2 tablespoons Red Raspberry Crush to center of each piece and top with second rectangular piece. Crimp edges with fork.
Bake 10 minutes, or until crust is golden brown. Remove pastries from oven and allow to cool completely.
To make glaze: In medium bowl, whisk powdered sugar, raspberry juice and vanilla. Drizzle on cooled pastries.
Lemon Blueberry Bars
Ingredients
- 1 stick butter, melted
- 1 box lemon cake mix
- 2 eggs
- 1/3 cup fresh blueberries
- 2/3 cup white chocolate chips, divided
- 1/3 cup pecans, chopped
Directions
Heat oven to 350 degrees.
In bowl, combine butter, cake mix, eggs, blueberries, 1/3 cup white chocolate chips and pecans.
Butter 7-by-11-inch pan and spread mixture evenly into pan. Bake 30 to 35 minutes.
Let cool then melt remaining white chocolate chips and drizzle over bars.
Mango & Pineapple Yogurt Parfait
Ingredients
- 1 medium mango, peeled and chopped
- 2 cups nonfat plain Greek yogurt
- 1/2 cup granola
- 1/2 cup pineapple, diced
- 1 medium banana, sliced
- 2 tablespoons flaked coconut
Directions
In each parfait glass, layer 1/4 of the mango, 1/4 cup yogurt, 1 tablespoon granola, 2 tablespoons pineapple, 1/4 cup banana slices and another 1/4 cup yogurt. Top with remaining granola. Sprinkle with coconut.
Serve immediately for peak flavor and texture.
Peanut Butter Banana Crunch Yogurt Parfait
Ingredients
- 1 cup nonfat light vanilla yogurt
- 1 tablespoon creamy peanut butter
- 1 tablespoon granola
- 4 pretzel twists, crumbled (about 1 tablespoon)
- 1 banana, sliced
Directions
In small bowl, mix yogurt and peanut butter together. In separate bowl, toss granola and pretzels together.
In each parfait glass, layer yogurt, banana slices and granola/pretzel mixture. Repeat layers. Serve immediately.
Fruity Oatmeal Yogurt Parfait
Ingredients
- 2 cups sliced, hulled strawberries fresh or frozen, thawed and patted dry if frozen
- 2 cups blueberries, blackberries or both, fresh or frozen, thawed and patted dry if frozen
- 1 tablespoon plus 1 teaspoon honey
- 2 teaspoons ground cinnamon
- 2 cups water
- 1 cup uncooked rolled oats
- 2 cups nonfat plain Greek yogurt
Directions
In medium bowl, gently stir strawberries, blueberries and/or blackberries, honey and cinnamon.
In medium saucepan over medium-high heat, bring water and oats to boil. Boil 5 minutes, stirring occasionally.
In each of 2 parfait glasses, layer 1/4 cup oatmeal, 1/4 cup fruit mixture, 1/4 cup yogurt and 1/4 cup fruit mixture.