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Recipe Corner: Summer fruit desserts

By Ginger Isham

Very Berry Crisp

2 cups fresh raspberries

2 cups fresh strawberries

2 cups fresh blueberries

1/3 cup sugar

1/4 cup flour plus two tablespoons

1/3 cup crushed graham cracker crumbs

1/3 cup quick-cooking oatmeal

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 tablespoon canola ( or olive ) oil

1 tablespoon melted butter

1 tablespoon water

2 tablespoons sliced almonds ( or nuts of your choice)

 

Combine berries , 1/3 cup sugar and 2 tablespoons flour.

Place in 11 x 7 inch baking dish, lightly oiled. Combine rest of dry

ingredients. Stir in oil, butter and water. Sprinkle over berries.

Bake at 375 degrees for 25- 30 minutes.

 

Citrus-Melon Sorbet

2 tablespoons fresh lime juice

1/4 cup orange juice

3 cups diced cantaloupe (can try other fruits)

1/2 to 3/4 cup sugar

1 teaspoon grated lemon peel

1 teaspoon grated lime peel.

 

Place all ingredients in blender and process until smooth. Place in a 9 x 13 inch dish. Cover and freeze for 45 minutes or until edges begin to look firm. Stir. Freeze 2 hours longer or until firm. Just before serving, place in blender and process until smooth. Makes 2 cups.

 

Frosty Berry Blend (for kids and adults)

2 cups each raspberries and blueberries (might try peaches and raspberries)

6 tablespoons honey

1/4 cup milk

1 package 8-ounce cream cheese

 

Put honey, milk and cream cheese in food processor or blender. Blend until well mixed. Add fruit and blend until smooth. Pour mix into plastic, paper or glass cups. Freeze until ready to serve. Good on a hot day.