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Fruit Desserts

 

So far in the Summer’s Bounty series I have shared a Mandarin orange and strawberry fruit salad, and a cold cherry soup recipe. (OK. So it was really a desert disguised as a cold soup.) Let’s just get right down to it then. Today I share a REAL dessert with you. And trust me. I have many more fruit desserts to share with you before summer is over.

I started eating fruits for dessert several years ago when I was trying to add more fruits and vegetables into my diet. I can always get 3 servings of fruits and vegetables daily, no problem. And even 4 servings is not that hard: 1 for breakfast, 1 for lunch, and 2 for dinner. Voila. 4 servings of fruits and veggies.

But then, bless their little pea-picking hearts, doctors and dieticians started to say you should eat 5 or 6 servings of fruit or vegetables a day. Have you ever noticed the numbers keep changing? I think they do it to keep the food police fully employed. Anyway, 5 or 6 servings of fruit a day? Not so easy.

So I started searching for ways to add another fruit or vegetable into my daily diet. And suddenly it hit me. Desserts. Fruits are naturally sweet, and when paired with such delectable treats as ice cream, cakes, or pies it satisfies the food police and it certainly satisfies my sweet tooth, the latter here being most important.

Today I have a really super simple fruit desert that takes very little time. It is also a wonderful way to cool down. Today is another hot and humid day in the Columbus area so it is with joy I fixed this for dessert tonight.

In some ways this dessert is just a grown up version of an ICEE.

Featured Recipe:   Lemon Sorbet with Fresh Raspberry Sauce
This is what you will need for 4 people:

1 pint of lemon sorbet

6 ounces fresh raspberries

2-3 tablespoon sugar

1-2 squirts of fresh lemon juice

This is what you do:

Place washed raspberries into a pan, add the sugar and the lemon juice.

Over low heat cook the berries until they begin to release their juices…..

Continue to heat the berries over low heat until the berries release even more juice and the berries collapse. This should take about 10-15 minutes.

Cool and then place in the refrigerator for several hours.

NOTE: If you want you can puree the sauce in a processor to make it smoother, and then press the sauce through a sieve to remove the seeds. The seeds do not bother me and since I am a lazy cook I just use the raspberry sauce as is.

When you are ready to serve desert, place a scoop or two of the sorbet into a dessert dish and spoon some of the raspberry sauce over the top.

That’s it.

Cold. Sweet. Tart. Delicious.

NOTE: You can use other flavors of sorbet; or you can use sherbets; and you can even use regular ice cream. Peach ice cream with the raspberry sauce is wonderful. I like lime sherbert with the raspberries too. Create your own combinations.

Costs

I really lucked out at the grocery store today. The major ingredients were on an unadvertised sale. I love when that happens.

1 pint of lemon sorbet                       $3.00

6 ounces fresh raspberries                 $1.50

2-3 tablespoon sugar                         $0.06

1-2 squirts of fresh lemon juice           $0.25

Total Cost = $4.81
Cost per person = $1.20

Bon Appetite

Quote of the Day:    In cooking don’t confuse excellence with complexity.   Alan Koehler, author The Madison Avenue Cookbook, 1961

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