FANCY FROZEN FRUIT CUPS
In the summer, I make a big batch of these delicious slushy fruit cups and store them in the freezer. They make great snacks and are wonderful to have on hand when friends stop by. We also like them with blueberries, raspberries, muskmelon and cherries.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water and sugar to a boil, stirring constantly. Remove from the heat; stir in orange juice and lemonade concentrates. In a large bowl, combine the pineapple, bananas, watermelon, grapes, strawberries and peaches. Add juice mixture and mix well., Place about 1/2 cup fruit mixture in 5-oz. disposable plastic wine glasses with removable bottoms or 5-oz. disposable cups. Top each with four kiwi pieces. Cover and freeze until firm. May be frozen for up to 1 month. Remove from the freezer about 1-3/4 hours before serving.
Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PEACH AND STRAWBERRY CRUMBLE
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
- For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
- For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
- Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.
FROZEN PEACHES WITH STRAWBERRIES AND MINT
Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.
Provided by Skye Gyngell
Categories Bon Appétit Frozen Dessert Freeze/Chill Poach Peach Strawberry Summer Dessert Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5-10 minutes. Let cool.
- Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45-60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
- Scatter strawberries over peaches just before serving.
- Do Ahead
- Peaches can be poached 1 day ahead. Let cool in poaching liquid; cover and chill.
STRAWBERRY AND PEACH CREAM TRIFLE
Convenient ingredients-vanilla pudding mix and a frozen pound cake-combine with fresh fruit, whipped cream and almonds in this deliciously easy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Number Of Ingredients 11
Steps:
- Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
- Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
- Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
- Just before serving, sprinkle with almonds. Top with sliced peaches.
Nutrition Facts : Calories 205, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg
FROZEN FRUIT CUPS
Steps:
- In a large bowl, stir together water and sugar until sugar is dissolved. Add the remaining ingredients and stir well.
- Divide mixture into small plastic cups and freeze for about 6 hours. Remove from the freezer about 20 - 30 minutes before serving.
Nutrition Facts : Calories 233 kcal, Carbohydrate 59 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 4 g, Sugar 51 g, ServingSize 1 serving
PEACHES & BERRIES WITH LEMON-MINT SYRUP
With peaches and berries, this salad is perfect for summer entertaining. It's delicious on its own or with pound cake and vanilla ice cream.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 15m
Yield 4-6
Number Of Ingredients 7
Steps:
- Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
- Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.
Nutrition Facts : Calories 109, Fat 1g, Carbohydrate 27g, Protein 2g, SaturatedFat 0g, Sugar 21g, Fiber 5g, Sodium 1mg, Cholesterol 0mg
FROZEN FRUIT SALAD
This Fruit Salad is made with frozen berries, peaches, pineapple and mango and drizzled with honey lemon dressing! Great way to cool off during summer and delicious treat with frozen fruit to enjoy during the rest of the year.
Provided by Anna
Categories Salad
Time 35m
Number Of Ingredients 4
Steps:
- Place frozen fruit in a large mixing bowl.
- Add lemon juice and honey. Stir well. The honey will get thick and sticky but once the fruit thaws, it will combine with the juice to make a delicious dressing.
- Cover the bowl with saran wrap and let it stand in room temperature for about 1 hour.
- Stir everything together just before serving.
- Garnish with chopped mint leaves, if desired.
- Serve.
Nutrition Facts : Calories 207 kcal, Carbohydrate 53 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 7 g, Sugar 41 g, ServingSize 1 serving
STRAWBERRY-PEACH CRISP
I found this recipe on line and changed it to make more sense as it had used 3 cups flour in the filling and I used 3 tablespoons. I used frozen strawberries and fresh Ontario peaches.I also added sliced almonds to the topping. It was so delicious that I will be making it soon when we have guests for dinner. Enjoy!
Provided by I_love2nurse in Can
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
- Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
- Sprinkle the topping mixture over the strawberry peach filling.
- Bake 35 minutes or until the topping is golden brown and crisp.
- Serve with ice cream or whipped cream.6-.
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- To make sauce, combine peaches, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the fruit against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
- Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
- Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 3/4 cup) peach sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining peach sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
STRAWBERRIES, LEMON & MINT | FRUIT RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Servings 4Total Time 5 minsCategory DessertsCalories 57 per serving
- Place 4 dessert bowls in the freezer. When the bowls are nicely chilled remove from freezer and divide the prepared strawberries between them.
- Sprinkle over a pinch of lemon zest and ½ tbsp of sugar on each (or use less depending on how sweet your strawberries are).
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4/5 (1)Estimated Reading Time 1 minServings 8
- Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5–10 minutes. Let cool.
- Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45–60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
STRAWBERRY PEACH COBBLER - FEARLESS FRESH
From fearlessfresh.com
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 272 per serving
- To the bowl of a food processor add flour, salt, cinnamon, baking powder, and butter. Pulse a few times until the mixture resembles breadcrumbs. (Image above.) Pour the dough into a medium-sized bowl. Add sour cream and mix with your hands, if you're willing - otherwise a wooden spoon will work fine. Do not over-mix. You should have a nice soft dough by the end. Place dough in the refrigerator while preparing the filling, but don't let it chill to the point of getting hard.
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Ratings 5Servings 8Cuisine AmericanCategory Desserts
- Fruit filling: Place strawberry slices in a mixing bowl, pour sugar and cornstarch and rest for 15 minutes. Gently toss to mix, then add peaches, lemon juice, and lemon zest (or lemon oil/essence). Stir until well mixed.
- Topping: Place all-purpose flour, oats, walnuts, brown sugar, cinnamon, and salt in a mixing bowl. Pour melted butter, and use a spatula to stir until uniform and clump together.
- Transfer fruit filling into the prepared pan, crumble topping evenly over the fruit, then bake in the preheated oven for 45-50 minutes. The top should look golden brown, and there should be some fruit juices bubble over the topping.
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From foodbanjo.com
Cuisine AmericanCategory DessertServings 2Estimated Reading Time 5 mins
- Prep the peaches (remove pit and dice into cubes) and strawberries (remove tops and then cut into quarters).
- To make the whipped cream, add the heavy cream, sugar, and almond extract to a mixing bowl. Mix on medium-high speed with either a stand mixer or a hand-held mixer until whipped cream is soft and fluffy. (If it looks like butter, you've gone too far).
- Put the strawberries, peaches, and mint on a bowl or plate. Top with the whipped cream and enjoy.
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Author Toshi JonesPublished 2018-03-10Estimated Reading Time 6 mins
- Greek Strawberry Banana Smoothie. Wake up on the right side of the day with this uber-creamy Greek Strawberry Banana Smoothie. A full serving of reduced-fat Greek yogurt gives you an extra boost of protein for the nutrition you need to help power through the morning.
- Berry Avocado Breakfast Smoothie. This Berry Avocado Breakfast Smoothie might just be your new morning habit. With a dose of healthy fats, thanks to velvety avocado, this gorgeous smoothie is not to be missed.
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- Frozen Strawberry Peach Bellini. Frozen peaches and frozen strawberries are an entirely underrated combination; when you add creamy Strawberry Shakeology and tart Greek yogurt, they all come together to create a refreshing flavor bomb!
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