Cool Summer Desserts

paul Recipes Leave a Comment

cool summer dessertsThe days are heating up at Smith Mountain Lake and summer is in full swing with the kids out of school and everyone planning vacations and cook-outs, etc. While we appreciate all the short, cooling rains of late, it’s grand to have some cold treats in the freezer to take the edge off when the days are humid and hot. Here are a few I picked that looked interesting from Diana Rattrays collection of recipes at About.com.

 

 

 

No Bake Dessert Date Nut Roll

INGREDIENTS:

  • 2 cups vanilla wafer crumbs (about 8 ounces)
  • 1 cup chopped dates
  • 1/2 cup sweetened condensed milk
  • 2 teaspoons lemon juice
  • 1/2 cup chopped nuts

PREPARATION:

Combine vanilla wafer crumbs, dates, and chopped nuts. Blend condensed milk and lemon juice; add to crumb mixture and knead well to blend ingredients. Form into rolls about 3 inches in diameter. Roll in more wafer crumbs then wrap in waxed paper. Chill for at least 12 hours then cut into 1/4 inch slices. Serve with dessert sauce or whipped cream.

Ice-cream Porcupine Balls

Scoop balls of ice cream onto a wax paper-lined baking sheet; place in the freezer to firm up. Insert salted peanuts into the ice cream balls so they resemble porcupines. Serve in dessert dishes drizzled with chocolate sauce. Use the recipe below or use purchased chocolate sauce.

Chocolate Sauce

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla

In a small saucepan over low heat, melt chocolate chips with whipping cream, stirring constantly. Continue to cook until chocolate is melted and sauce is smooth and blended. Stir in vanilla. Keep chocolate sauce refrigerated for up to 10 days.

Raspberry Fluff Dessert

INGREDIENTS:

  • 1 package (3 ounces) raspberry gelatin
  • 1/2 cup boiling water
  • 1 cup crushed ice, drained of excess water
  • fresh or frozen raspberries

PREPARATION:

Directions for raspberry fluff dessert.
Chill dessert dishes or sherbet glasses in refrigerator. Put gelatin in blender; add boiling water. Cover blender and blend until gelatin is dissolved. Keep blender running and slowly add the crushed ice. Blend for about 1 minute, or until container feels cool.Place several fresh raspberries in chilled dessert dishes or sherbet glasses, pour raspberry fluff mixture over raspberries then garnish with a few fresh raspberries and a sprig of fresh mint, if desired.

Thanks to About.com:Southern U.S. Cuisine.

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