Friday, July 13, 2012

Easy, freezey summer desserts

Too hot in the kitchen? Here are two easy (emphasis on easy), freezey desserts to cap off a summer evening.

Canned Fruit Sorbet

This luscious, fat-free and quick to prepare dessert uses a pantry staple -- canned fruit.

You'll need:
  • 1 can of fruit in heavy syrup (peaches, pears and cherries all work nicely). Allow 4 oz. (120 mL) of canned fruit for each serving. (A 16 oz. (475 mL) can will serve 4 adults.)
  • freezer
  • food processor
Freeze the whole can of fruit, unopened, overnight.

The next day, remove the can from the freezer. Immerse the entire can in a sink of hot water for 2 to 3 minutes.

Open one end of the can and dump into a food processor. (Depending on the can, you may need to open the bottom end as well, to push out the contents.) Cut the frozen fruit into 5 to 6 large chunks (or smaller as needed; some fruits freeze harder than others due to water content).

Puree in food processor until smooth. If desired add a tablespoon of lemon juice and sugar to taste.

Serve soft, or pack into a container and freeze for 1 hour, until scoop-able.

*note -- cans may bulge slightly upon freezing, from expansion of contents, but should still be open-able.


Frozen Yogurt Pie

Simple and sweet -- creamy to eat! Tip: frozen yogurt pies can be made in advance and will keep in your freezer, nicely, for a month or more.

For 1 pie you'll need:
  • 1 prepared graham cracker pie crust (homemade or store bought)
  • 16 oz. (475 mL) fruit flavored yogurt (you can use homemade yogurt, add vanilla and some honey, or other sweetening)
  • 2 cups (475 mL) sweetened whipped cream or non-dairy whipped topping
  • 8 oz. (240 mL) jam (a flavor compatible with the yogurt)
Stir jam to soften it up a bit.

Combine 1/2 of the jam with the yogurt. Fold yogurt into the whipped cream/topping. Scoop into pie crust, adding a spoonful of  remaining jam here and there. When all of the yogurt/whipped topping and jam have been added to the crust, use a table knife to swirl in the jam.

Freeze for 4 hours. Serve frozen.

7 comments:

  1. The fruit sorbet sounds YUMMY! Thanks for the ideas!

    ReplyDelete
    Replies
    1. Hi Tracy,
      If you make some, let me know what fruit you choose. I've done pears and peaches. I've always wanted to try a mixed fruit.
      Thanks for commenting!

      Delete
  2. Yes, the fruit sorbet sounds my kind of simple dessert too! Will be giving it a go.

    ReplyDelete
    Replies
    1. Hi Sarah,
      It's almost as simple as fresh fruit. I like to add a bit of lemon juice to the food processor. Gives it a nice fresh taste. Hope you enjoy it!
      Thanks for dropping by!

      Delete
    2. The tins of peaches are in the freezer as I type! At 37p per tin that's a real bargain dessert!

      Delete
    3. I really liked the peach sorbet. Let me know how yours turns out!

      Delete
    4. I should add, you can add a bit of liqueur or brandy or a pinch of spice . A splash of peach brandy goes well with canned peaches. Pears go well with a pinch of ground cardamon and some pear brandy and/or lemon juice.

      Delete

I'm so glad that you stopped by today. Please comment, and let me know what you're thinking.