June suppers...call for relaxed cooking...and dining... but that doesn't mean you have to skip dessert. To me...dessert is a must...and actually my favorite part of any meal...truth be told.
Below are a few of my quick and easy desserts...they are very good...very simple...and will satisfy your sweet tooth craving.
GREEK YOGURT WITH LEMON CURD
Greek yogurt and lemon curd work very well together...sweet...creamy...tart...refreshing... this simple dessert really will hit the spot for a sweet treat! Just be sure you buy genuine Greek yogurt...or the taste will not give this dessert justice.
4 servings
1 medium container plain Greek yogurt
jar of lemon curd
mint leaves for garnish (optional)
Place dessert bowls in the freezer for at least 30 minutes before serving this dessert...as this dessert tastes so good very cold.
When dessert rolls around... ( not soon enough for me)...take the cold bowls out of the freezer...place at least 1 cup Greek yogurt in each bowl...then top with 1 to 2 teaspoons of lemon curd...garnish with fresh mint...and serve!
VANILLA ICE CREAM WITH ROASTED BLACKBERRIES
Roasting fresh fruit tastes so good...it really brings out the flavor of any fruit...but is exceptional for bringing out the sweetness of berries. A little roasted fruit goes a long way... and you can use it in many ways... try spooning it over pound or angel food cake...pudding... eat it as is..or enjoy it...in my favorite way... spooned over vanilla ice cream.
4 servings
2 small boxes fresh blackberries
2 to 3 tablespoons sugar
vanilla ice cream
Preheat the oven to 350 degrees. Place clean and dry...blackberries on a baking sheet...in a single layer. Sprinkle sugar on blackberries...and then using your hands...mix gently so all berries have a bit of sugar on them...and then spread out in a single layer again. Place in preheated oven. Cook for about 20-25 minutes. Take out of oven...place in a bowl... and let cool down for a few minutes. In the mean time...dish out the ice cream into serving bowls...and then spoon roasted blackberries on top. Serve right away... and be sure to lick your spoon!
LIME PIE WITH BLUEBERRY COMPOTE
makes 1 9-inch pie
Who doesn't love a really good piece of cold pie? This one is wonderful...and you will want seconds.It takes a little more time to make than my other recipes above...but it is so worth it!
CRUST
1/1/4 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter... melted
FILLING
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh lime juice
2 teaspoons finely grated lime zest
2 eggs
COMPOTE
16 ounces fresh or frozen blueberries
1/2 cup sugar
whipped cream for serving
TO MAKE THE PIE
Preheat the oven to 350 degrees. Butter a 9-inch glass pie dish. Mix the graham cracker crumbs...sugar...and salt in a medium bowl. Add the melted butter and stir to combine. Press the mixed mixture evenly over the bottom and up the sides of the buttered pie dish. Bake the crust until it just begins to brown...about 10 minutes. Take out of the oven...and set aside to cool.
TO MAKE THE FILLING
In a large bowl...gently stir the condensed milk...lime juice...and lime zest together until well blended. Whisk in the eggs. Pour the filling into the crust. Bake until the filling sets...about 20 minutes.
Let the pie cool completely...then refrigerate it until it is chilled.
TO MAKE THE COMPOTE
Simmer the clean blueberries and sugar in a medium-sized saucepan over medium heat until the mixture reduces to about 1 1/4 cups...which will take about 15 minutes.Remove from heat and set aside to cool.
To serve...cut the pie into wedges and spoon the blueberries on top...and top with whipped cream. Garnish with fresh mint.
Happy June days and evenings to you,
Victoria
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