Summertime Dessert Favorites Recipes

Ingredients

• 2 scoops of vanilla ice cream
• 1 large dollop or 1/2 scoop of hot fudge, refrigerated
• Just plop the fudge on top

It may sound odd but once you try it, you’ll want it again.

Ingredients

• 3/4 c seedless raspberry jam
• 1 qt sliced strawberries
• 1 pt raspberries
• 1 pt blue berries
• 16 oz room temp cream cheese
• 1 3/4 c confectioners sugar
• 1 1/2 c heavy whipping cream
• 1 tsp vanilla extract
• 1 pkg lady fingers
• Fresh mint for decoration

Or

• Skip the cream cheese and confectioners sugar
• And instead use
• 3 c heavy whipping cream
• 1/2 c finely granulated sugar

Preparation

1. Heat the jam in a sauce pot until it’s liquified
2. Toss the berries in the melted jam and set aside
3. Whip the cream to stiff peaks, set aside
4. Mix the cream cheese with the confectioners sugar.
5. Mix in the vanilla
6. Use the mixer to incorporate 1/3 of the whipped cream
7. Fold in the rest of the whipped cream
8. In a large glass bowl, place 1 layer of ladyfingers , about 1/3.
9. Layer 1/3 of the mixed, tossed berries
10. Layer 1/3 of the cream cheese mix
11. Repeat to the top, finishing with the cream cheese mix
12. Top with a couple of fresh berries and sprigs of mint
13. Refrigerate for 8 hrs- overnight

If you want to omit the cream cheese

1. Whip 3 c heavy cream with
2. 1/2 c sugar and proceed as if it were the cream cheese mixture

That way it’s lighter and fresher.

Ingredients

• Chocolate, Oreo pie crust. (that’s what we use because it’s easy)
• 3 c mini marshmallows
• 2/3 c skim milk
• 1/2 tsp peppermint extract
• 4 drops red food coloring
• 2 egg whites
• 3 Tbsp sugar
• 1/2 8 oz container of low fat frozen whipped topping.
• Fresh mint leaves for garnish

Preparation

1. Heat the marshmallows and milk in a sauce pan over low heat stirring constantly, until smooth
2. Remove from heat
3. Stir in. Extract and food color
4. Pour it into a metal bowl and refrigerate until it starts to thicken, about 20 min
5. Stir occasionally
6. When it begins to thicken remove it from the fridge
7. Beat the egg whites with a mixer until they form soft peaks. (make sure that it’s a dry, clean mixing bowl or the eggs won’t perform.)
8. Add the sugar slowly.
9. Mix until stiff peaks form
10. Fold the egg whites into the peppermint mix
11. Fold the ready whip into the mix
12. Pour into the chocolate crust and refrigerate overnight.
13. Garnish with a couple of mint leaves and serve.