Desserts

Have you ever wanted something very yummy to eat, something snacky? Today's desserts include Frozen Lemonade Pie and Green Tea Rice Pudding. Enjoy!

STRAWBERRY PIE



Last summer, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?

Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.



Ingredients

1 quart strawberries

1 C sugar

3 Tablespoons corn start

3/4 cup hot water

1 pie crust

Directions

Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.

Note: If you're using a store-bought pie crust, bake until brown according to the package directions.

Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.

Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!

GREEN TEA RICE PUDDING

This recipe and the next two (Earl Grey Latte and Coffee Oatmeal Bites) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.

“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”

Both of these recipes can be found here.

This recipe begins, “The EGCG flavonoid in green tea may help improve your memory.”

Ingredients

1/2 cup light coconut milk

1/2 cup cooked brown rice

1 1/2 tsp. honey

Salt

1 green tea bag

1/4 cup diced mango

Instructions

Heat 1/2 cup canned light coconut milk with 1/2 cup cooked brown rice, 1 1/2 tsp. honey, and a pinch of salt. Steep 1 green tea bag in simmered liquid 2 to 3 minutes. Remove and squeeze tea bag, and stir in 1/4 cup diced mango. Eat warm, or cover and refrigerate until cold.

Nutrition Information: Calories: 242; Protein: 3 g; Carbs: 44 g; Fiber: 3 g; Sugar: 17 g; Total fat: 7 g; Saturated fat: 5 g; Sodium: 185 mg

EARL GREY LATTE

This begins, “Black tea, such as Earl Grey, can fight cavities by strengthening tooth enamel.”

Ingredients

1 cup 2% milk

1 tsp. vanilla extract

1 black tea bag

1 peach

Instructions

Heat 1 cup 2% milk with 1 tsp. vanilla extract. Pour into mug and steep with 1 tea bag for 3 to 4 minutes. Serve with 1 peach. Makes 1 serving.

Nutrition Information: Calories: 194; Protein: 9 g; Carbs: 27 g; Fiber: 2 g; Sugar: 24 g; Total fat: 5 g; Saturated fat: 3 g; Sodium: 116 mg

COFFEE OATMEAL BITES

This recipe begins, “Oatmeal is packed with soluble fiber, which has been shown to reduce blood pressure.”

Ingredients

2 large eggs

1 1/4 cups 2% milk

3/4 cup unsweetened applesauce

2 tsp. vanilla extract

3 Tbsp. honey

3 cups quick-cooking oats

1 tsp. baking soda

1 1/2 Tbsp. instant coffee

1 1/2 tsp. cinnamon

Salt

2/3 cup dried cranberries

1/2 cup chopped pecans

Instructions

Mix 2 large eggs with 1 1/4 cups 2% milk, 3/4 cup unsweetened applesauce, 2 tsp. vanilla extract, and 3 Tbsp. honey in a bowl. Stir in 3 cups quick-cooking oats, 1 tsp. baking soda, 1 1/2 Tbsp. instant coffee, 1 1/2 tsp. cinnamon, and a pinch of salt. Combine with 2/3 cup dried cranberries and 1/2 cup chopped pecans. Pour into greased muffin tin and bake for 20 minutes at 350 degrees. Makes 12 servings.

Nutrition Information: Calories: 187; Protein: 5 g; Carbs: 29 g; Fiber: 4 g; Sugar: 12 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 142 mg

MANGO AND PINEAPPLE CRUMBLE

This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”

Makes 6 servings.

To view this online, click here.

Ingredients

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/4 cup plus 3 Tbs. packed light brown sugar, divided

1 1/4 tsp. ground cinnamon, divided

3/4 tsp. grated nutmeg, divided

1/4 tsp. ground allspice, divided

1/4 tsp. salt

5 Tbs. chilled vegan margarine, cut into pieces, divided

1/2 cup raw pecans, coarsely chopped

2 Tbs. unsweetened shredded coconut

3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups)

1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups)

Preparation

Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.

Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.

FROZEN LEMONADE PIE

This comes from Pat and Gina Neely from The Food Network's Down Home with the Neelys. Total Time: 8 hr 18 min; Prep: 10 min; Inactive: 8 hr; Cook: 8 min; Yield: 8 servings

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe.html?oc=linkback

For the Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

For the Filling:

2 cups heavy cream

1 14-ounce can sweetened condensed milk, chilled

1 6-ounce can frozen lemonade concentrate (do not thaw)

For the Topping:

1 cup blueberries

1 cup raspberries

2 tablespoons sugar

1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

Dessert

I want something snacky!

Who hasn't said (or, at least, thought) that once or twice in your life? (If you're like me, it's more like once or twice a week!) So is it any wonder that dessert is frequently the favorite part of the meal?

To that end, here are six yummy dessert recipes, including Frozen Berry-Banana Cream Pops, Puff Puff, and Mississippi Mud Pie. Enjoy!

SHORTCUT PEACH COBBLER

This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.

“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.

“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”

Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)

To view this online, click here.

Ingredients

1 stick (4 ounces) butter

1 cup self-rising flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk (low-fat is fine)

1 large can (29 ounces) sliced peaches in heavy syrup

Directions

Heat the oven to 350 F.

Put the butter in a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3 quart baking dish and place it in the oven until the butter has melted.

Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.

Take the pan out of the oven and pour the batter over the butter.

Spoon the peaches with syrup evenly over the batter.

Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.

FROZEN BERRY-BANANA CREAM POPS

This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.

Ingredients

1 1/2 cups plain, fat-free yogurt

1 1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)

1 large banana, sliced

6 paper cups, 5-oz. to 9-oz. size

Aluminum foil

Wooden Popsicle® sticks

Instructions

Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.

Divide mixture evenly into paper cups.

Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.

Place in freezer for 3 to 4 hours or until frozen solid.

Peel off paper cup and serve.

Serves 6.

MANGO AND PINEAPPLE CRUMBLE

This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”

Makes 6 servings.

To view this online, click here.

Ingredients

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/4 cup plus 3 Tbs. packed light brown sugar, divided

1 1/4 tsp. ground cinnamon, divided

3/4 tsp. grated nutmeg, divided

1/4 tsp. ground allspice, divided

1/4 tsp. salt

5 Tbs. chilled vegan margarine, cut into pieces, divided

1/2 cup raw pecans, coarsely chopped

2 Tbs. unsweetened shredded coconut

3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups)

1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups)

Preparation

Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.

Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.

PUFF PUFF

This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.”

Yield: 8 to 10 servings (about 32 puffs); Time: 30 minutes, plus rising

This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020287-puff-puff.

Ingredients

For the Puff Puff:

1 1/2 cups warm water or whole milk (110 degrees)

4 teaspoons active dry yeast

2/3 cup granulated sugar

3 cups all-purpose flour

1 tablespoon kosher salt

1/2 teaspoon grated nutmeg

3 to 4 cups canola oil or other neutral oil, for frying

For the Spiced Sugar:

1/2 cup granulated sugar

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

Pinch of ground cloves

Preparation

In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.

In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it’s foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.

Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.

Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.

Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.

Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.

Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.

TUMBLE-JUMBLE STRAWBERRY TART

This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”

Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.

This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.

Ingredients

For the Crust:

1 1/2 cups all-purpose flour

1/3 cup/40 grams confectioners’ sugar

2 tablespoons granulated sugar

1/4 teaspoon fine sea salt

Grated zest of 1 lemon (optional)

9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing

1 large egg yolk

1/2 teaspoon pure vanilla extract

For the Topping:

1/2 cup strawberry jam

1 quart fresh strawberries, hulled

Granulated sugar, as needed (optional)

Whipped cream or crème fraîche, for serving (optional)

Preparation

Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.

Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.

Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9 1/2-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).

Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.

Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.

If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.

MISSISSIPPI MUD PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 prepared 9-inch chocolate crumb pie crust

1 cup Powdered sugar

1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

1 garnish of whipped cream (optional)

Directions

Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

Desserts

I want something snacky!

Who hasn't thought (or said) that once in a while? For that time when you want something snacky, here are six desserts to help you through the day, including Mango and Pineapple Crumble and Low Calorie Crock-Pot Rice Pudding. Enjoy!

SHORTCUT PEACH COBBLER

This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.

“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.

“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”

Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)

To view this online, click here.

Ingredients

1 stick (4 ounces) butter

1 cup self-rising flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk (low-fat is fine)

1 large can (29 ounces) sliced peaches in heavy syrup

Directions

Heat the oven to 350 F.

Put the butter in a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3 quart baking dish and place it in the oven until the butter has melted.

Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.

Take the pan out of the oven and pour the batter over the butter.

Spoon the peaches with syrup evenly over the batter.

Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

MANGO AND PINEAPPLE CRUMBLE

This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”

Makes 6 servings.

To view this online, click here.

Ingredients

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/4 cup plus 3 Tbs. packed light brown sugar, divided

1 1/4 tsp. ground cinnamon, divided

3/4 tsp. grated nutmeg, divided

1/4 tsp. ground allspice, divided

1/4 tsp. salt

5 Tbs. chilled vegan margarine, cut into pieces, divided

1/2 cup raw pecans, coarsely chopped

2 Tbs. unsweetened shredded coconut

3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups)

1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups)

Preparation

Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.

Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.

FROZEN BERRY-BANANA CREAM POPS

This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.

Ingredients

1 1/2 cups plain, fat-free yogurt

1 1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)

1 large banana, sliced

6 paper cups, 5-oz. to 9-oz. size

Aluminum foil

Wooden Popsicle® sticks

Instructions

Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.

Divide mixture evenly into paper cups.

Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.

Place in freezer for 3 to 4 hours or until frozen solid.

Peel off paper cup and serve.

Serves 6.

FROZEN LEMONADE PIE

This comes from Pat and Gina Neely from The Food Network's Down Home with the Neelys. Total Time: 8 hr 18 min; Prep: 10 min; Inactive: 8 hr; Cook: 8 min; Yield: 8 servings

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe.html?oc=linkback

For the Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

For the Filling:

2 cups heavy cream

1 14-ounce can sweetened condensed milk, chilled

1 6-ounce can frozen lemonade concentrate (do not thaw)

For the Topping:

1 cup blueberries

1 cup raspberries

2 tablespoons sugar

1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

LOW CALORIE CROCK-POT RICE PUDDING

I found this recipe on My Daily Moment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.

To view this online, click here.

Ingredients

3 cups skim milk

3/4 cup rice

3/4 cup sugars, granulated

1 tablespoon vanilla

1 Pam cooking spray

4 tablespoons butter, light, stick, melted

1 teaspoon cinnamon, ground

Directions

Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.

Desserts

I want something snacky!

Is there anyone who hasn't thought that a couple of times? For everyone who's thought that, here are six yummy desserts, including Low Calorie Crock-Pot Rice Pudding and Chocolate Peppermint Bars. Enjoy!

SIMPLEST STRAWBERRY TART

This comes from Emily Weinstein in The New York Times cooking e-newsletter. Emily wrote, “This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm. The only tricky part is the crust, which could crack as you transfer it to a serving board. But if that happens, don't despair. It's meant to be effortlessly loose and casual, and you can cover the damage with swirls of mascarpone and a blanket of berries.”

Yield: 8 servings; Time: 1 hour, plus 2 hours’ chilling.

This was featured in “’Sweeter Off the Vine’: A Cookbook Made for Instagram,” and can be viewed online at https://cooking.nytimes.com/recipes/1018052-simplest-strawberry-tart.

Ingredients

For the Rye Crust:

2/3 cup all-purpose flour

2/3 cup rye flour

1/2 teaspoon salt

1 1/2 teaspoons apple cider vinegar

9 tablespoons/ very cold unsalted butter, cut into 1/2-inch cubes

1 large egg, lightly beaten, for egg wash

For the Tart:

1 cup mascarpone, at room temperature

3 tablespoons granulated sugar

1 pound small, sweet strawberries

3 tablespoons high-quality strawberry jam

Preparation

Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.

Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.

Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)

Position a rack in the center of the oven and heat to 400 degrees.

On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.

Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.

Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.

Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.

CARAMEL APPLE SNICKERDOODLES

This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9

To view this online, click here.

Ingredients

1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

3 tablespoons all-purpose flour

1/4 cup sugar

1 teaspoon apple pie spice

Directions

Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.

Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.

Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cupgranulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons/10 milliliters peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

SHORTCUT PEACH COBBLER

This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.

“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.

“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”

Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)

To view this online, click here.

Ingredients

1 stick (4 ounces) butter

1 cup self-rising flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk (low-fat is fine)

1 large can (29 ounces) sliced peaches in heavy syrup

Directions

Heat the oven to 350 F.

Put the butter in a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3 quart baking dish and place it in the oven until the butter has melted.

Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.

Take the pan out of the oven and pour the batter over the butter.

Spoon the peaches with syrup evenly over the batter.

Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.

MANGO AND PINEAPPLE CRUMBLE

This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”

Makes 6 servings.

To view this online, click here.

Ingredients

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/4 cup plus 3 Tbs. packed light brown sugar, divided

1 1/4 tsp. ground cinnamon, divided

3/4 tsp. grated nutmeg, divided

1/4 tsp. ground allspice, divided

1/4 tsp. salt

5 Tbs. chilled vegan margarine, cut into pieces, divided

1/2 cup raw pecans, coarsely chopped

2 Tbs. unsweetened shredded coconut

3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups)

1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups)

Preparation

Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.

Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.

LOW CALORIE CROCK-POT RICE PUDDING

I found this recipe on My Daily Moment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.

To view this online, click here.

Ingredients

3 cups skim milk

3/4 cup rice

3/4 cup sugars, granulated

1 tablespoon vanilla

1 Pam cooking spray

4 tablespoons butter, light, stick, melted

1 teaspoon cinnamon, ground

Directions

Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.

Desserts

Is there anyone who doesn't occasionally love something a little snacky? Possibly, just not too many people I know.

For those who love desserts (as I do), here are six yummy dessert recipes to help you through the day, including Strawberry “Ice Cream” Cake and Mango and Pineapple Crumble. Enjoy!

STRAWBERRY CHEESECAKE BARS

This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”

Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling

To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.

Ingredients

For the Crust:

Nonstick cooking spray

10 1/2 ounces shortbread cookies

1/2 teaspoon fine sea salt

4 tablespoons unsalted butter (1/2 stick), melted

For the Filling:

1 1/2 pounds strawberries, hulled and halved (about 4 cups)

1 1/2 cups granulated sugar

3 (8-ounce) packages cream cheese, at room temperature

5 large eggs, at room temperature

1 tablespoon vanilla extract

Red food coloring, as needed

For the Topping:

1 1/4 cups heavy cream

1/2 cup confectioners’ sugar

3/4 pound strawberries, hulled and thinly sliced (about 2 cups)

Preparation

Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.

Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.

Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.

Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.

Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).

Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.

STRAWBERRY 'ICE CREAM' CAKE

Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.

To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.

15 full graham crackers

5 waffle cones

1 20-oz. bag whole frozen strawberries

1 32-oz. container honey-flavored Greek yogurt

2 Tbs. honey

Line 9-inch springform pan with parchment paper, and set aside.

Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.

Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.

Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.

Stir together yogurt and honey. Set aside.

Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.

nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g

SHORTCUT PEACH COBBLER

This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.

“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.

“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”

Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)

To view this online, click here.

Ingredients

1 stick (4 ounces) butter

1 cup self-rising flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk (low-fat is fine)

1 large can (29 ounces) sliced peaches in heavy syrup

Directions

Heat the oven to 350 F.

Put the butter in a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3 quart baking dish and place it in the oven until the butter has melted.

Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.

Take the pan out of the oven and pour the batter over the butter.

Spoon the peaches with syrup evenly over the batter.

Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

MANGO AND PINEAPPLE CRUMBLE

This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”

Makes 6 servings.

To view this online, click here.

Ingredients

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/4 cup plus 3 Tbs. packed light brown sugar, divided

1 1/4 tsp. ground cinnamon, divided

3/4 tsp. grated nutmeg, divided

1/4 tsp. ground allspice, divided

1/4 tsp. salt

5 Tbs. chilled vegan margarine, cut into pieces, divided

1/2 cup raw pecans, coarsely chopped

2 Tbs. unsweetened shredded coconut

3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups)

1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups)

Preparation

Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.

Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.

FROZEN BERRY-BANANA CREAM POPS

This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.

Ingredients

1 1/2 cups plain, fat-free yogurt

1 1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)

1 large banana, sliced

6 paper cups, 5-oz. to 9-oz. size

Aluminum foil

Wooden Popsicle® sticks

Instructions

Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.

Divide mixture evenly into paper cups.

Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.

Place in freezer for 3 to 4 hours or until frozen solid.

Peel off paper cup and serve.

Serves 6.

Desserts

Who doesn't love dessert? I'm sure there are a few people who aren't big into desserts, or anything snacky. But for the rest of us, there's sure to be something in today's post to grab your attention, including Mango and Pineapple Crumble and Strawberry “Ice Cream” Cake. Enjoy!

NO-BAKE CHOCOLATE MOUSSE BARS

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”

Yield: 24 servings; Time: 30 minutes, plus chilling.

To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.

Ingredients

For the Crust:

18 whole graham crackers (about 9 1/2 ounces)

8 tablespoons (1 stick), melted

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

For the Filling:

1 pound semisweet chocolate, finely chopped

3 cups cold heavy cream, plus more for serving

2 teaspoons instant espresso powder

1/2 teaspoon kosher salt

1 tablespoon pure vanilla extract

Whipped cream (optional)

Preparation

Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.

Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.

In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

STRAWBERRY CHEESECAKE BARS

This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”

Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling

To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.

Ingredients

For the Crust:

Nonstick cooking spray

10 1/2 ounces shortbread cookies

1/2 teaspoon fine sea salt

4 tablespoons unsalted butter (1/2 stick), melted

For the Filling:

1 1/2 pounds strawberries, hulled and halved (about 4 cups)

1 1/2 cups granulated sugar

3 (8-ounce) packages cream cheese, at room temperature

5 large eggs, at room temperature

1 tablespoon vanilla extract

Red food coloring, as needed

For the Topping:

1 1/4 cups heavy cream

1/2 cup confectioners’ sugar

3/4 pound strawberries, hulled and thinly sliced (about 2 cups)

Preparation

Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.

Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.

Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.

Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.

Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).

Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.

STRAWBERRY 'ICE CREAM' CAKE

Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.

To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.

15 full graham crackers

5 waffle cones

1 20-oz. bag whole frozen strawberries

1 32-oz. container honey-flavored Greek yogurt

2 Tbs. honey

Line 9-inch springform pan with parchment paper, and set aside.

Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.

Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.

Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.

Stir together yogurt and honey. Set aside.

Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.

nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

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Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

MANGO AND PINEAPPLE CRUMBLE

This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”

Makes 6 servings.

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Ingredients

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/4 cup plus 3 Tbs. packed light brown sugar, divided

1 1/4 tsp. ground cinnamon, divided

3/4 tsp. grated nutmeg, divided

1/4 tsp. ground allspice, divided

1/4 tsp. salt

5 Tbs. chilled vegan margarine, cut into pieces, divided

1/2 cup raw pecans, coarsely chopped

2 Tbs. unsweetened shredded coconut

3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups)

1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups)

Preparation

Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.

Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.