Here's a few desserts that I enjoy making once the weather starts warming up. Nothing complicated here just simple and easy, quick to put together so you can enjoy the great weather.This is equally as good with sliced strawberries so use whatever berries you like, just remember once it's assembled it should be eaten right away.
Easy to put together with just a few store bought ingredients. I wanted to lighten mine up a bit so instead of using heavy whipped cream ( which would be amazing) I used Greek yogurt. Even the no fat version is so thick and creamy, I just love the stuff!
Take a store bought pie crust, roll it out, and with a 3 inch cookie cutter make as many rounds as you can. Place them on a baking sheet, prick them with a fork, and bake about 8-10 minutes at 400 degrees, times may vary, you just need them to be golden brown. This step could be done ahead of time and kept in the freezer until ready to use.
Easy to put together with just a few store bought ingredients. I wanted to lighten mine up a bit so instead of using heavy whipped cream ( which would be amazing) I used Greek yogurt. Even the no fat version is so thick and creamy, I just love the stuff! Take a store bought pie crust, roll it out, and with a 3 inch cookie cutter make as many rounds as you can. Place them on a baking sheet, prick them with a fork, and bake about 8-10 minutes at 400 degrees, times may vary, you just need them to be golden brown. This step could be done ahead of time and kept in the freezer until ready to use.Next take your yogurt (or whipped cream) and fold in a dollop of good quality lemon curd, that's really all there is to it, now just layer your stacks with the berries and lemon "cream". Garnish with lemon zest and nuts if you like. How easy is that?
Light and refreshing, this little treat is made in minutes by warming up some orange marmalade, tossing in your berries, placing them in a pretty glass topped off with a dollup of yogurt and some toasted slivered almonds. You'll love the combination of flavors!
BLUEBERRY TART, I've made this several times. I got this recipe 2 years ago from my friend Pat's blog who got it right out of Women's Day magazine. Pat also made this substituting the blueberries with strawberries, which I've yet to try, but soon will.
INGREDIENTS:
1. Heat oven to 375°F. Spray a 9-in. square or round tart pan with a removable bottom with nonstick spray.
2. Pulse 1 cup flour, 2 Tbl. sugar and the salt in food processor until blended. Add butter; pulse until coarse crumbs form. Sprinkle with vinegar; pulse until blended. Turn out dough and bring together with fingers.
3. Press dough into bottom of tart pan. Top with 3 cups berries. Mix remaining 2 Tbl. flour, 2/3 cup sugar and cinnamon in medium bowl. Evenly sprinkle over berries; drizzle with almond extract.
4. Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups blueberries. Let cool in pan on wire rack. Sprinkle with confectioners' sugar. Serve warm or at room temperature.
From Woman's Day July 8, 2008
Note: I'm not plugging store bought pie crusts, but if you're in a hurry or you don't feel like making your own, it's a great substitution and a nice convenience every now and then, and guess what, it still tastes every bit of delicious!
Light and refreshing, this little treat is made in minutes by warming up some orange marmalade, tossing in your berries, placing them in a pretty glass topped off with a dollup of yogurt and some toasted slivered almonds. You'll love the combination of flavors!BLUEBERRY TART, I've made this several times. I got this recipe 2 years ago from my friend Pat's blog who got it right out of Women's Day magazine. Pat also made this substituting the blueberries with strawberries, which I've yet to try, but soon will.
Don't you think this would be a perfect ending to your Memorial Day barbecue?
INGREDIENTS:
1 cup plus 2 Tbl. flour
2/3 cup plus 2 Tbl. granulated sugar
1/2 tsp salt
1 stick (1/2 cup) unsalted butter, cut up
1 Tbl. white vinegar
5 cups blueberries
1/4 tsp ground cinnamon
1/2 tsp almond extract
Powdered sugar
1. Heat oven to 375°F. Spray a 9-in. square or round tart pan with a removable bottom with nonstick spray.
2. Pulse 1 cup flour, 2 Tbl. sugar and the salt in food processor until blended. Add butter; pulse until coarse crumbs form. Sprinkle with vinegar; pulse until blended. Turn out dough and bring together with fingers.
3. Press dough into bottom of tart pan. Top with 3 cups berries. Mix remaining 2 Tbl. flour, 2/3 cup sugar and cinnamon in medium bowl. Evenly sprinkle over berries; drizzle with almond extract.
4. Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups blueberries. Let cool in pan on wire rack. Sprinkle with confectioners' sugar. Serve warm or at room temperature.
From Woman's Day July 8, 2008
Note: I'm not plugging store bought pie crusts, but if you're in a hurry or you don't feel like making your own, it's a great substitution and a nice convenience every now and then, and guess what, it still tastes every bit of delicious!
Buon Appetito!
