Warm Weather Desserts News Letter Thu, 5 Aug 2004, at 8:02 p.m.

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

I don't know about you but here in Oregon it has been unseasonably warm this summer. I am sure the dessert recipes we have for you tonight will be perfect for hot summer days. I know I am going to give several ones a try. Enjoy!

Judee and Amy

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Welcome back Around Our Kitchen Table. Tonight is a warm one in the Kitchen, and we're all trying to satisfy our sweet tooth without baking up a storm! What luck that this is also the most plentiful time of year for luscious berries and fantastic fruit! Host Food Judee has gathered gorgeous recipes that will get us all out berry picking and whipping up some sweet treats to end our summer meals without steaming up the kitchen. So, turn up the air or fix the fan and join in a yummy hour of Fruit Desserts!

Blueberry Shortbread Parfaits

Try using other fruits in this super easy recipe too.

1 cup shortbread cookie crumbs
3 Tbsp. melted butter
1 cup purchased lemon curd
1 cup frozen whipped topping, thawed
2 cups fresh blueberries

In small bowl, combine cookie crumbs and butter and mix. Using 4 parfait glasses, layer 2 Tbsp. buttered cookie crumbs, 2 Tbsp. lemon curd, 2 Tbsp. whipped topping and 1/4 cup blueberries. Repeat layers until glasses are full. Chill in refrigerator until serving time.
***End of Recipe***

Fruit in a Cloud

3 oz. pkg. cream cheese, softened
4-oz. container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup halved seedless green grapes
1 cup sliced peaches
2/3 cup raspberries

Line cookie sheet with waxed paper. In small bowl, beat cream cheese until light and fluffy. Add whipped topping and beat until smooth. Fold in marshmallows. Spoon about 1/2 cup of mixture into 4 mounds onto prepared cookie sheet. Spread into 3" circle and make a well in the center. Freeze at least 3 hours. To serve, let stand at room temperature for 15 minutes. Top with fresh fruit and serve.
***End of Recipe***

Dessert Grapes

Grapes coated with white chocolate and chopped cashews. Serve as a light elegant dessert or on a cheese platter. Can be prepared 4 hours before serving.

1 lb seedless grapes
8 ounces premium white baking chocolate, coarsely chopped
Mint leaves (to garnish) (optional)

1. Wash and drain grapes.

2. Cut into clusters of 3, place on paper towels and wait until completely dry.

3. Melt chocolate in a double boiler and remove from heat.

4. Dip each grape cluster in melted chocolate allowing excess to drip back into pan.

5. Roll gently in chopped nuts and place on waxed paper.

6. Refrigerate until firm and decorate with mint leaves before serving.
***End of Recipe***

Banana Pudding Supreme

2 (3.4 ounce) packages instant vanilla pudding mix
1 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers

1 In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.

2 Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.

3 Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Makes 10 servings
***End of Recipe***

Sweet Summer Berry Dessert

"Do you ever buy too much of fresh strawberries, blueberries, or raspberries in the summer simply because they look so rich and sweet? If you do then you need to try this recipe. It is perfect for large gatherings, picnics (bring wet-naps/wipes, trust me) or appetizer-type parties! Very simple to make! Everyone loves it. You can also substitute blackberries, banana slices, or an appropriate fruit of your choice. Careful with the blueberries though, they may stain!"

1 12 ounce) container frozen whipped topping, thawed
1 (5 ounce) can sweetened condensed milk
2 cups fresh blueberries
2 cups chopped fresh strawberries
2 cups fresh raspberries
fresh mint leaves for garnish

In a bowl, mix the frozen whipped toping and sweetened condensed milk. Gently fold in 1 3/4 cup blueberries, 1 3/4 cup strawberries, and 1 3/4 cup raspberries. Top with remaining blueberries, strawberries, and raspberries. Garnish with mint, and chill until ready to serve.

Makes 12 servings
***End of Recipe***

Fresh Fruit With Mint
4 servings

Fresh mint adds zing to any dessert. You can also buy a container of pre-cut mixed fresh fruit.

2 tablespoons lime juice
2 tablespoons honey
2 tablespoons chopped fresh mint
2 cups cantaloupe cubes
2 cups honeydew cubes

In a bowl, whisk together lime juice, honey and mint. Add cantaloupe and honeydew and toss to combine.
***End of Recipe***

Fruit Gratin
5 servings

This dessert tops fresh berries with a layer of sweetened sour cream topped with brown sugar. A quick trip under the broiler melts the sugar for a creamy, fruity treat. Use whatever berries are on sale, so it's always a little different.

4 cups raspberries, blueberries, blackberries or hulled and halved strawberries
1 cup sour cream
2 tablespoons milk
1/4 cup granulated sugar
1/2 cup brown sugar, or as needed

Preheat broiler and place the rack about 5 inches below the heat. Place the fruit in a 9-inch pie plate or baking dish of similar size.In a bowl, whisk together sour cream, milk and granulated sugar. Spoon over fruit and smooth to an even layer. Sprinkle brown sugar over sour cream mixture in a thin, even layer. Place the dish under the broiler and cook until the sugar melts, turning the plate every 20 to 30 seconds to prevent burning. This happens very quickly, so pay attention. Eat immediately.
***End of Recipe***

Plums Jubilee

This is the plum version of the famous flaming "cherries jubilee". If desired, you may omit the alcohol in this recipe. It will still be terrific!

1/2 cup granulated sugar
1 tbsp. cornstarch
3/4 cup cranberry juice
1 tsp. grated orange rind
1 lb. fresh plums, pitted and thickly sliced
1/4 cup brandy, or cognac (optional)
Vanilla ice cream

In a large skillet, combine sugar and cornstarch, stir in cranberry juice and orange rind. Bring to boil over medium heat, stirring constantly; cook until thickened. Add plums; cook until heated through and slightly softened, about 3 minutes. Pour brandy or cognac into one side of the skillet. Ignite with long match, swirl pan and let flames die down. Stir sauce gently. Serve warm or at room temperature over ice cream.

Makes 4 servings.
***End of Recipe***

Peaches & Pecan Foster

Peaches and Pecan Foster, a twist on the New Orleans favorite, Bananas Foster. Also, this version doesn't need to be "ignited".

1/2 cup cranberry juice cocktail
1/4 cup packed brown sugar
4 peaches, peeled, pitted and thickly sliced
1/4 cup toasted chopped pecans
2 tbsp. butter or margarine
1/4 tsp. ground cinnamon
Vanilla ice cream
Whipped cream or frozen whipped topping, thawed

In a large saucepan, heat cranberry juice cocktail and brown sugar to boiling; add peaches. Return to boiling. Reduce heat; cover and simmer 5-10 minutes, or until peaches are tender. Stir in pecans, butter or margarine, and cinnamon. Cool slightly, about 5 minutes. Serve over ice cream and top with whipped cream or thawed whipped topping.

Makes 4 servings.
***End of Recipe***

Rhubarb Sabayon with Strawberries
Servings: 6

1 cup chopped fresh rhubarb stalks (2 large ribs)
1/2 cup granulated sugar
1 cup orange Muscat wine such as Essensia
1 quart fresh strawberries, trimmed and quartered
2 large eggs

Special equipment: an instant-read thermometer

Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).

Divide strawberries among 6 stemmed glasses.

Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F (71°C) on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.

Note:
Rhubarb purée can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs

Makes 6 servings.
***End of Recipe***

Peach Tiramisu

This recipe is a quick one to prepare if you have the ingredients in-house. The presentation is definitely gets the "wow" from guests!

Apricot sponge cake or ladyfingers
1/4 Cup Vanilla pudding or custard
Fresh picked peaches
1 tsp. Maple syrup
1/4 tsp. Cinnamon
1/2 tsp Sugar
1/2 tsp. Triple Sec liqueur
2 Tblsp. Orange juice

Peel and slice fresh peaches allowing juices to drip into bowl. Add syrup, cinnamon, sugar, triple sec and orange juice. Allow mixture to sit for 30 minutes to glaze. In a bottom of parfait glass place pudding or custard. Place sponge cake or ladyfinger vertically, with bottom edge resting on custard and top edge protruding over top edge of the glass. Use slotted spoon to place peaches over custard and bottom half of cake. Pour Glaze over cake to absorb. Garnish with fresh Bing Cherries for flavor and color contrast.
***End of Recipe***

Fresh Strawberry Soup

This is a great use for those berries that are just a little past their prime. In fact, don't use perfectly fresh, firm berries in this soup. It is much more flavorful if made with overripe fruit. Make this a day or two ahead of time & freeze. Then put in refrigerator the night before serving at a special breakfast.

5 cups washed, cleaned & hulled strawberries
1/3 cup sugar
1 Tbsp Amaretto (or 1/2 tsp. Almond Extract)
1 cup whipping cream
1/2 cup milk
1/2 tsp cinnamon

Put cleaned berries in blender. Puree for 1 minute. Add remaining ingredients. Whirl until mixture looks like buttermilk, then pulse a few times more to be sure all ingredients are well blended. Store in refrigerator overnight or in freezer for up to one month. Allow to thaw overnight before serving. Makes about 10 one half cup servings.
***End of Recipe***

Chilled Maine Blueberry Soup
Serves 8-12

2 lbs Blueberries fresh or frozen
1/2 cup honey
1/4 cup lemon juice
1/2 tsp white pepper
2.5 to 3 lbs sour cream
1/4 cup melon liquor
1/2 cup dark rum

Place blueberries, honey, lemon juice in stainless pot & just cover with water. Bring to bubbling boil. Cool. Puree in a blender and pour through a very small holed strainer several times to eliminate as many seeds as possible.
Whisk in sour cream, melon liquor, and dark rum. Chill 24 hours. Garnish with whipped cream and a mint leaf.
***End of Recipe***

LEMON TORTE WITH RASPBERRIES - from Gingen

Nonstick spray coating
1 4-serving-size package low-calorie
lemon-flavored gelatin
½ cup boiling water
½ 6-ounce can (1/3 cup) frozen lemonade
concentrate, thawed
1 12-ounce can evaporated skim milk
2 cups cubed angel food cake
2 cups fresh raspberries
1 tablespoon sugar

Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside.

In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporated skim milk. Cover and chill in the refrigerator for 1 to 1½ hours or till mixture mounds when spooned.

After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or till fluffy.

Arrange angel food cake cubes in the bottom of the springform pan. Pour gelatin mixture over cake cubes. Cover and chill in the refrigerator for 4 hours or till firm.

Meanwhile, in a small bowl stir together raspberries and sugar. Cover and chill at least 2 hours.

To serve, cut torte into wedges and spoon raspberries on top.

Makes 12 servings.
***End of Recipe***

Cantaloupe Boats

Drizzle honey and toasted almonds over raspberries, frozen yogurt, and sweet melon for a simple summer treat.

Serving: Serves: 4
Cook Time: 10 minutes
Total Time: 10 minutes

1/4 cup sliced almonds
1/4 cup honey
1 ripe medium cantaloupe, cut into quarters, with seeds removed
1 pint vanilla frozen yogurt
1/2 pint raspberries

1. In small nonstick skillet, toast almonds over medium heat just until golden, stirring frequently. Remove skillet from heat and stir in honey; set aside.

2. To serve, place cantaloupe quarters on 4 dessert plates. Top with frozen yogurt, raspberries, and warm almond mixture.
***End of Recipe***

Ginger Fruit Dip

1 3-ounce package cream cheese, softened
1 cup marshmallow cream
½ cup mayonnaise or salad dressing
1 teaspoon ground ginger
1 teaspoon grated orange rind
Garnish: fresh mint sprig

Beat cream cheese at medium speed with an electric mixer until smooth; add marshmallow cream and next 3 ingredients, stirring until smooth. Garnish if desired, and serve with fresh fruit or layer with fruit and granola in parfait glasses.
Yield: 1 ½ cups
***End of Recipe***