Cool Desserts

August - still hot, still summer. Times like this, most of us could use a few Cool Desserts. To that end, here are six cool desserts to help you througoh the day, including Frozen Crème Brûlée and Strawberry "Nice" Cream. Enjoy!

VEGAN FROZEN CHOCOLATE SOUFFLE

This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.

Ingredients

1 1/2 cups vegan carob chips

1/3 cup unsweetened cocoa

1/2 cup hot, strong coffee

2 Tbs. maple syrup or corn syrup

1 16-oz. pkg. silken tofu, drained

2 tsp. vanilla extract

1 7.5-oz. tub vegan frozen whipped topping, thawed

Preparation

Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1-1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)

Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.

Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.

Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.

STRAWBERRY "NICE" CREAM

This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."

Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy

To view this online, click here.

Ingredients

1 1/2 cups Unsweetened frozen strawberries, sliced

2 large ripe Bananas

1/2 tsp Vanilla extract

Directions

Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.

Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.

Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.

OH-SO-BLUEBERRY ICE

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.

Ingredients

1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries

1/4 cup sugar

1/4 cup lemonade concentrate, thawed

1-1/2 cups ginger ale

Preparation

Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.

Mound slush into 6 dishes; serve.

FROZEN CREME BRULEE

This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.

Ingredients

2 cups vanilla ice cream, slightly softened

2/3 cup granulated sugar

1/4 cup evaporated milk

Fresh berries or mint sprigs for garnish, if desired

Preparation

Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.

Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).

Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.

Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.

SUPER CHOCOLATE VEGAN GELATO

This is from the June 2008 issue of Vegetarian Times, page 64. It begins, "To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/super-chocolate-vegan-gelato/.

Ingredients

2 cups plain soy creamer

1/2 cup brown sugar

3 Tbs. cocoa powder

3 Tbs. cornstarch

1/2 tsp. salt

4 oz. semisweet chocolate, finely chopped

2 tsp. vanilla extract

Preparation

Combine soy creamer, brown sugar, cocoa powder, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir in chocolate and vanilla until chocolate is melted.

Cover, and chill 4 hours, or overnight.

Freeze in ice cream maker according to manufacturer’s directions.

TRIPLE BERRY POPS

This is from the June 2008 issue of Vegetarian Times, page 45. It begins, "Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/triple-berry-pops-recipe/.

Ingredients

1-1/2 cups fresh or frozen strawberries, thawed

1 cup fresh or frozen blueberries, thawed

1 cup fresh or frozen raspberries, thawed

1/2 to 1 cup frozen white grape juice concentrate

Preparation

Purée all ingredients in blender 1 to 2 minutes, or until smooth.

Strain through a fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.