Add some spark to your Fourth of July dessert choices
Piña Colada Ice Pops
Makes eight servings
• Three cups peeled fresh pineapple in half-inch cubes
• Half cup Malibu rum (for nonalcoholic pops, substitute with pineapple juice)
• Half cup of canned cream of coconut (stir well)
• 8 ice pop molds with 8 wooden sticks
Blend all the ingredients until it is smooth. Strain through a sieve into a bowl. Pour mixture into the molds and add the sticks. Freeze for 24 hours.
Now that it’s officially summer and Independence Day is almost upon us, there’s no better time for some really cool, tasty treats. Here are some ideas to break away from the old standards of ice cream and Bomb Pops.
If you really are into ice cream but are thinking about a healthier alternative, look no further than the banana. Puréed bananas, when frozen, have the consistency of soft-serve ice cream without the extra calories and fat.
You can try sweetening it with honey or a little bit of other fruits, such as strawberries, mangos or peaches. A nice combination is to melt some chocolate and let it cool, then add it to the purée before freezing. This is a really good snack or dessert because you can make as much or as little as you like at a time. Depending on the size of the bananas, three to four should do it for one serving.
For a really light and refreshing dessert, try a frozen raspberry soufflé. You can substitute with other fruit but raspberries keep it from becoming too sweet.
Frozen Raspberry Soufflé
Makes six servings
• 24 ounces of fresh or frozen raspberries (make sure that have not been sweetened)
• Two and one-fourth cups of heavy whipping cream
• Six egg whites
• Six tablespoons of powdered sugar
• Six ramekins
• Parchment paper
Cut pieces of parchment paper and tape to where they fit around the ramekins. The paper should be about stick up about one or two inches from the ramekin.
Purée the raspberries and sugar. Strain through a meshed sieve to remove the seeds.
Whip the cream until it becomes traditional whipped cream consistency. Fold into the raspberries being careful not to deflate the whipped cream.
Beat the egg whites and powdered sugar in another bowl until it forms soft peaks. Fold the egg whites into the raspberries and whipped cream.
Pour into the ramekins, filling a little over the rim. Freeze for three hours or until frozen.
When you are ready to serve, remove the paper and garnish with fresh raspberries and mint leaves.
Another good summer dessert alternative is chocolate-covered fruit.
Makes one serving
• Fruit of your choice
• 32 ounces of semisweet or bittersweet chocolate (should be broken or chopped into smaller pieces)
• Four tablespoons of unsalted butter
• Wooden sticks or skewers
• Cookie sheet lined with wax paper
If necessary, wash and peel the fruit. Cut into the desired size. The fruit will be easiest to work with if inserted with a wooden skewer or stick to dip later. Freeze the fruit on cookie sheet for one hour.
It is best to melt the chocolate in a double-boiler. Place a heat-resistant bowl over boiling water that does not touch the bowl. Turn the heat down when ingredients are added.
Melt the chocolate and butter. Dip the fruit into the chocolate and return to the cookie sheet. Place the fruit back into the freezer.
Once frozen, store the fruit in an airtight container.
With these tips, I hope you will beat the heat and enjoy some cool dessert ideas.