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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:

Anonymous said...

The fruit sorbet sounds YUMMY! Thanks for the ideas!

Everyday Life On A Shoestring said...

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

Lili Mounce said...

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!

Lili Mounce said...

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!

Everyday Life On A Shoestring said...

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

Lili Mounce said...

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

Lili Mounce said...

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.

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