| Light Desserts for Spring and Summer
Posted: 4/7/2008 3:54:37 PM | I keep thinking of these and I have posted some with other menus in other threads. As well, I continue to see others post them and speak of them, so I started this thread.
Brown Sugar Pavlovas
2 large egg whites
1t cornstarch
1 tsp raspberry vinegar
1/2 cup firmly packed light brown sugar (don't use dark in this)
2T red currant jelly
2T orange juice, or tangerine
2/3 cup mascarpone cheese
2/3 cup raspberries
rose scented geranium leaves, if you grow them, optional
Line baking sheet with parchment. Preheat to 300. Whip egg whites until very stiff and dry in a metal bowl, copper is best, that is absolutely spotlessly clean and dry. Fold in cornstarch and vinegar. Gradually whip in the brown sugar only a spoonful at a time until thick and glossy.
Divide the mixture by four mounds on the parchment and smooth each into a 4 inch circle with a shallow well in center. Bake in preheated over for 45 minutes. Be sure oven is calibrated correctly, or these won't turn out. Let cool until completely cold.
Place jelly and juice in pan and heat until melted, stir constantly. Let cool for 10 -15 minutes. Carefully remove pavlovas to serving plates. Top with mascarpone cheese and raspberries, glaze with red jelly and decorate with rose scented geranium leaves.
This is not meant to be a very sweet dessert. | |
|
| Light Desserts for Spring and Summer
Posted: 4/7/2008 4:07:51 PM | Phyllo Fruit Tarts
1 apple cored and very thinly sliced
1 large ripe pear cored and very thinly sliced
2T lemon juice, toss with the fruit
4T butter
4 sheets phyllo
4T half sugar apricot preserves
2T orange juice, or tangerine
1T finely chopped green pistachios, almonds, or pecans
a little confectioners sugar for dusting
1 recipe custard sauce (or, I sometimes used the banana pudding recipe on the Nilla Wafer box and used half the thickener only so it is pourable. Some people will use melted French vanilla ice cream, but I want it warm, so I do not like this method.)
Use four 4 inch tart pans on a baking sheet, lightly buttered. Cut each phyllo in fours and brush with butter. Arrange phyllo sheets, with different angles for a nice presentation, 4 per tart pan. Arrange alternating slices of pear and apple in the tart and brush with the mixture of preserves and juice, dividing evenly between the tarts. Sprinkle with nuts and bake until phyllow is golden. Sprinkle with powdered sugar and pour warm custard sauce over. | |
|
| Light Desserts for Spring and Summer
Posted: 4/7/2008 4:18:25 PM | 2 Cups of good Vanilla icecream --- whipped til light
1.5 Cups of Whip Cream - whipped til fluffy
fold in the two above ingredients gently....and add
1 Cup of fresh Raspberries or Fresh Strawberries -- fold it in gently.
that's it... Strawberries Romanoff | |
|
| Light Desserts for Spring and Summer
Posted: 4/7/2008 4:24:22 PM | Strawberries Romanoff
This was originally created by the French Pastry Chef Marie Antoine Careme (who also created Caremelizing, which is why I spell it the way I do and often capitalize it), who once cooked for the Tzar Nicholai I of Russia. So the dish has French/Russian origins.
2 pints ripe strawberries
1/4 cup Cointreau liqueur
1/4 cup sugar
1 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract
1/2 cup sour cream, chilled
Hull, wash and dry berries. Use small ones or medium cut in half or quarters, reserving several whole for garnish. Gently combine quartered berries, sugar and liqueur in a bowl and refrigerate 4 hours.
Add vanilla to whipping cream and beat until soft peaks form. Fold in sour cream and beat until mixture firmly holds its shape.
Spoon quartered berries and juice into individual serving dishes. Top with whipped cream mixture and reserved whole berries
EDIT: LOL Rose, I never saw your recipe before posting this. I guess we overlapped! LOL | |
|
| Light Desserts for Spring and Summer
Posted: 4/7/2008 4:42:31 PM | yes... well I wing it when it comes to the quanties when I make it....and I do use Grand Marnier in it for adults... and I only use Strawberries.
It use to be the signature dessert at the CP Vancouver Hotel - now the Fairmont Hotel Vancouver.
I enjoy it....and it is an easy dessert to whip up at a friends, or even camping make right before you serve...the strawberries can be drizzled with the liquer beforehand for that extra oomph. | |
|
| Light Desserts for Spring and Summer
Posted: 4/7/2008 7:14:14 PM | Cappuccino Fluff
Serves - 6
2 cups skim milk
3 teaspoons instant coffee granules
1 ounce (4 serv. size) fat-free instant vanilla pudding mix
2 cups fat free whipped topping, thawed
Ground cinnamon, to taste
Methods/steps
Pour milk and instant coffee into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 min. or until well blended. Fold in whipped topping. Refrigerate at least 1 hour before serving.
To Serve: Divide equally among 6 dessert dishes and sprinkle each with a
dash of cinnamon just before serving. | |
|
| Light Desserts for Spring and Summer
Posted: 4/8/2008 4:11:51 AM | This is one of my favorite summer recipes that I found on the internet last summer. I'm not sure if it's "light" though!
Rhubarb Cobbler
Filling:
1 cup water
1 cup sugar
2 Tbsp cornstarch
4 cups (about 6-8 stalks, depending on size) rhubarb, chopped
Bring the first 3 ingredients to a boil over medium heat, stirring until thick and clear, and add the rhubarb. Cook, stirring frequently, about 10 minutes. Pour into a 9" pie dish, or 8 individual baking dishes.
Topping:
2/3 cup buttermilk
1 tsp vanilla extract
1 1/2 cups AP flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
6 TBSP cold butter, cut into small pieces.
Mix the buttermilk and vanilla and set aside. In a stand mixer fitted with the paddle attachment, sift together all dry ingredients, including the sugar. Add the butter pieces and mix on low speed until small crumbs form (about a minute or so). Add the buttermilk slowly until a soft dough forms and all crumbs are evenly moistened.
Using an ice cream scoop, drop the dough onto the surface of the fruit. It will spread as it bakes. Sprinkle with sugar and bake for 30-35 minutes, or until a toothpick inserted into the biscuit dough comes out clean. Cook on a rack for at least 15 minutes | |
|
| Light Desserts for Spring and Summer
Posted: 4/8/2008 12:28:06 PM | For a light dessert for spring and summer I layer fresh strawberries and vanilla lowfat yogurt in parfait glasses. It's healthy and low fat.
I'll utilize different fruit depending on what's in season. | |
|
| Light Desserts for Spring and Summer
Posted: 4/8/2008 2:09:57 PM | I swear, I'm NOT a stalker...  I just like cooking and collecting recipes and ideas to try. REALLY!!!
OK- here's one I loved from my misspent yoot. Great for kids, light and refreshing...
Lemon Ice
3/4 cup sugar
1 pint water
1/2 cup lemon juice
2 egg WHITES
few grains salt (1/4 pinch)
Cook sugar and water slowly for 10 minutes, cool. Add to lemon juice. Pour into tray and freeze firm. Remove to chilled mixing bowl and beat with a rotary beater until light and creamy. IN A SEPARATE BOWL: Beat egg whites with a little salt until they 'peak'. Fold the two together. WORK FAST as possible to prevent melting too much. Return to freezing tray and freeze.
Variant for LIME Ice:
Replace Lemon juice with lime juice and add 2-3 drops green vegetable coloring.
*** yeah, I KNOW- raw eggs. EEEEeeeewwwwww The recipe is older than dirt, been making it for over 50 years, never got anyone sick... so get over it. ***  | |
|
| Light Desserts for Spring and Summer
Posted: 4/8/2008 4:12:22 PM | Red jello...
as it is BEGINNING to firm up in the fridge,
take it out and beat enough canned evaporated milk into it to turn it dark pink,
then put into desert cups.. and back in fridge.
Easy! GREAT flavor.
PS Charon, that sounds good! | |
|
| Light Desserts for Spring and Summer
Posted: 4/8/2008 4:38:02 PM | Red White and Blue
(July 4th cake)
1 pint Frozen Red Raspberries with syrup.
1 pint Blueberrys
1 anglefood cake loaf sliced into 2 layers
sugar
Good Cognac
whipped cream
mix the berrys together and add extra sugar if needed (usually about 1/4 cup if berries are tarter than usual and 1 shot of cognac)
lay down first layer of cake and spoon 1/3 berries around the base
spoon 1/3 berries on first layer and cover with second layer of cake and top with the remaining berries.
dollop six even dollops of whipped cream evenly spaced and chill while eating dinner then slice and serve. | |
|
| Light Desserts for Spring and Summer
Posted: 4/8/2008 6:07:16 PM | I can't let good old fashioned fondue be forgotten...
Best fondue night ever was the "For Adults Only Fondue" and we had almost a dozen pots of chocolate on the go, all paired with different liquers. We all decided on the combos as a group, debating and experimenting (and cheating...lol) and these were some of the favs;
White chocolate & Baileys ... White Chocolate & Peppermint Schnapps
Milk Chocolate & Frangelico ... Milk Chocolate & Raspberry Schnapps or Baha ... Milk Chocolate & Cherry Brandy
Dark Chocolate & Grand Marnier... Dark Chocolate and Kahlua (and instant espresso)
The fruit included strawberries, banana, kiwi, grapes, pineapple, dragon fruit, mango, papaya, pear, apple, and a few melons. Many hands made quick work of the prep while the fondue melted, and it was one of the most memorable desserts/gathering of friends in my life.
| |
|
| Light Desserts for Spring and Summer
Posted: 4/8/2008 11:00:31 PM | Charon, as usual excellent, excellent, excellent...gotta have it. I love your mispent yoot! Oh, who are you talking to about stalking?
BeenThereDoneThat....always a great go to light dessert mmmmm
kal1958 mmmmmm cappuccino fluff sounds good
breath~, oh yes I used heavy cream, not evaporated milk, but I am sure they were very alike. It is very good and I have also just used heavy cream insted of water making the jello, which is soooooooo good, but your way makes more, so it is better. Also, you would use less cream, so figure friendly too.
JAFO, I do that for breakfast :)
alwaysme2, sounds yummy, gotta try it.
enigmic, oh yeah! Fondue is always a winner and does make an excellent party. Thanks for reminding us and next time, try some pound cake cubes too with the fruit and you have to have cherries with stems! I would definitely go for the dark chocolate and frangelico. | |
|
| Light Desserts for Spring and Summer
Posted: 4/9/2008 4:59:38 AM | I'm not huge on desserts but good light dessert options I'd go for:
Something like a fruit consumme would be a great end to a meal.
Get a small glass, fill the bottom with a berry compote and top with light cream whipped like crazy with a little sugar. Yum. Topped with praline or spun sugar to make it look fancy.
Strawberries drizzled with caramalised balsamic. Dusted with a little icing sugar if you want to go nuts.
I quite like the idea of the aboves because they'd leave you feeling nice and light at the end of the meal, rather than dead and heavy. | |
|
| Light Desserts for Spring and Summer
Posted: 4/9/2008 12:13:57 PM | Here is one that I love in the summer after a nice meal.
Jello Pie
2/3 cup boiling water
1 small box of jello (any flavor you like)
1/2 cup cold water
1 thawed 8 oz tub of cool whip
1 graham cracker pie crust
Stir jello into hot water until disolved.
Add cold water and ice cubes, stirring until ice is melted.
Stir in the cool whip until well blended and refrigerate until thick.
Spoon into your graham cracker crust and chill at least 4 hours or overnite.
I like to add a fruit garnish to the top just for looks. This recipe is easy to make and refreshingly light on a hot day! As I said, you can use any flavor jello you like! | |
|
| Light Desserts for Spring and Summer
Posted: 4/9/2008 12:26:13 PM | Angel food Cake (very light!)
Cut in half...
Remove the top and add a surprise in the middle then replace the top and cover with Light coolwhip!
The inside:
-Mixed berries with cool whip
-Instant puddings
Hmmm or melt chocolat and tear the cake up and have a fondue! | |
|
| Light Desserts for Spring and Summer
Posted: 4/9/2008 3:07:23 PM | Hey Coaster? Count me in for any and all of the above! lol
I love angel food cake. And as you say, it is very light and low in fat! My age I need all the help cheating the ole fat corpuscles any way I can!! | |
|
| |
| Light Desserts for Spring and Summer
Posted: 4/10/2008 9:38:04 PM | wow those desserts sound good! I may have to try some of them one of these one day.
Another healthy summer dessert that I like, I learned from watching Tyler Florence once on Food 911
All that it involves are various fruits that you like, ice, and a blender.
Just crush the ice as fine as you can...hopefully to the consistency of shaved ice, and you cut up the fruits that you like into chunks, throw them in the blender as well and lightly blend together. Very refreshing. I like it with mango and strawberries. | |
|
| Light Desserts for Spring and Summer
Posted: 4/16/2008 10:13:49 AM | Ambrosia Mold
1 8 oz can crushed pineapple in juice, undrained
Cold water
2 cups boiling water
1 pkg.(8-serving size) jello orange flavor gelatin
1 and 1/2 cups thawed cool whip whipped topping
1 can mandarin orange segments drained
1 and 1/2 cups miniature marshmallows
1/2 cup flaked coconut
Drain pineapple, reserving juice. Add enough cold water to measure one cup.
Stir boiling water into gelatin in large bowl until completely dissolved. Stir in measured liquid. Refrigerate 1 and 1/4 hours or until slightly thickened. Stir in whipped topping with wire wisk till smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6 cup mold sprayed with cooking spray.
Refrigerate for 3 hours or until firm.
This recipe is so light and yummy! | |
|
| Light Desserts for Spring and Summer
Posted: 4/16/2008 1:10:07 PM | Zabaglione - perfect light dessert for summer
Ingredients
4 egg yolks
3 tbsp honey
Grated zest of one lemon
Scant pinch of salt
1/2 cup sweet wine - I like a good tawny Port, though marsala is more traditional, any sweet wine will work. . .
Place a large, round bottom, heatproof bowl over a pot of gently simmering water - the bottom of the bowl should not touch the water.
Place egg yolks, zest, salt, and honey in the bowl and mix until pale and thick.
Add the wine a few drops at a time while whisking vigorously
Continue whisking until the mixture increases dramatically in volume and becomes thick and foamy.
This will take at least ten minutes, but it can easily take up to half an hour to get it perfect.
(practice makes perfect)
Chill in the fridge for at least 30 minutes then spoon over fresh berries (I like to sprinkle Grand Marnier over the berries first). Garnish with fresh mint. | |
|
| Light Desserts for Spring and Summer
Posted: 9/10/2008 6:31:44 AM | hello smilinsalmon im from australia and have been cheaking out ur recipes but have yet to come across an angel food cake would love the recipe if u wouldnt mind thank you  | |
|
| |
| Light Desserts for Spring and Summer
Posted: 9/10/2008 6:04:37 PM | I've got an easy one for you: 4 layer desert
Bottom layer: graham cracker crust
next layer: cream together 1 8oz pkg softened cream cheese, 1-1/2 cup powdered sugar, 1/4 tsp vanilla and 1 cup cool whip
next layer: any flavor pudding (I think lemon is refreahing for summer)
top layer cool whip
serve chilled. Always goes over well. | |
|
| Light Desserts for Spring and Summer
Posted: 9/11/2008 11:07:50 AM | This is my Mom's version of trifle and pretty good. I really intensly dislike artificial sweetners - both the taste and the chemicals - but they go down pretty easy in this.
Angel food cake - cut into cubes
Sugar free pudding - I keep trying to talk her into chocolate, but she likes vanilla
Fruit - either fresh or canned peaches or frozen pie cherries or fresh strawberries
Fat free topping
Use a pretty glass bowl and layer the cake cubes, fruit and pudding and topping. If you end with a topping layer and artfully arrange some fruit on top of that it's really pretty. | |
|
Home
login 
