Easy Blueberry Dessert

It's summer and the berries are plentiful!

The berries are available all year in most areas, but there is no such thing as easy dessert recipes made from fresh berries of summer.

You can certainly one of those recipes any time of year, but they are particularly popular as cool summer treats.


Fruit Bowl was

Feel free to mix the fruit you use in this recipe to your taste. Raspberry would be wonderful too.

16 lady finger halves
1 tablespoon sherry or orange juice
1 cup sliced fresh strawberries
1 cup of fresh blueberries
1 cup seedless green grapes
1 cup shredded coconut
1-14 ounce can pineapple chunks, well drained
1 cup dairy sour cream
1 teaspoon vanilla extract

Sprinkle cookies with sherry or orange juice and 1 ½ quart line break bowl with cookies. Combine strawberries, blueberries and grapes. Mix coconut, pineapple, sour cream and extract. Stir the mixture lightly into the fruit. Spoon into the bowl, the double. Chill before serving.

Makes 8-10 servings


Strawberry Peach Sorbet

The dessert was perfect if these fruits are at their freshest.

4 large peaches
1 pound of fresh strawberries, chopped
4 tablespoons of fresh lemon juice
1 cup granulated sugar

Add the peaches in boiling water and cook 2 minutes. Remove peaches from pan and immerse in cold water. When peaches are cool enough, remove the skins and stones.

Mash the peaches in a pulp in a large mixing bowl. Skip flesh peaches, strawberries and lemon juice in a food processor. Stir sugar into fruit mixture and puree for another 10-15 seconds. Pour the mixture into a large shallow dish and freeze until hard.

To serve:
Remove dish from freezer 1 hour before serving and let soften the sorbet in the refrigerator.


Brown Betty Berry

The biggest surprise of a little white wine is really ready for business. Use any combination of fruit you prefer.

2 1 / 2 cups blueberries
1 cup strawberries, quartered
2 1 / 2 cups raspberries
3 / 4 cup dark brown sugar
2 / 3 cup white wine (or apple juice substitute)
2 tablespoons lemon juice
1 / 3 cup unsalted butter
1 teaspoon cinnamon
pinch of salt
2 tablespoons dark brown sugar
1 1 / 2 cups dry bread crumbs
1 1 / 2 cups graham cracker crumbs

Preheat oven to 350 º F.

Mix fruit with 3 / 4 cup brown sugar, wine and lemon juice. Set aside.

Melt the butter with the cinnamon, salt and 2 tablespoons of brown sugar in a saucepan. In another bowl, combine the breadcrumbs and graham cracker crumbs. Pour butter mixture over crumbs and mix them together well.

Spoon 1 / 3 of the crumb mixture evenly in bottom of 6 or 8 ramekins or bottom of a square. Add half the mixture of berries, then spoon on another third of the breadcrumbs. Add the remaining berry mixture and top with remaining crumb mixture. Bake for 40-45 minutes until fruit is bubbling and the crumbs are golden.

This treasure Berry delicious eaten while still warm topped with whipped cream or ice cream.


Enjoy your summer and all benefits delicious fresh summer fruits have to offer. <br>