Desserts

Is there a better way to end a meal than with a yummy dessert? And what better way to end the week than with six yummy dessert recipes, including Frozen Peanut Butter Cup Pie and Ambrosia Cake! Enjoy!

STRAWBERRY FOOL

This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.” Yield: 4 servings; Time: 30 minutes.

To view this online, click here.

Ingredients

1 pint strawberries

1/2 cup sugar, or to taste

1 cup heavy cream

1 teaspoon vanilla extract, optional

Preparation

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

AMBROSIA CAKE

This comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it’s an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.”

Yield: 12 servings; Time: 3 hours

This was originally featured in “An Ambrosial Cake, and That’s Just the Filling” and can be viewed online here.

Ingredients

For the Cake:

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/2 cup whole milk

1/2 cup unsweetened coconut milk

1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)

1 teaspoon vanilla extract

12 tablespoons unsalted butter (1 1/2 sticks), softened

1/4 cup virgin coconut oil, melted and cooled (or use more butter)

1 1/2 cups sugar

4 large eggs, room temperature, whites and yolks separated

1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)

For the Filling:

1/3 cup fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest

1/3 cup fresh lemon juice

4 large eggs

4 large egg yolks (reserve whites for frosting)

7 tablespoons sugar

Pinch kosher salt

12 tablespoons unsalted butter (1 1/2 sticks), cubed

1/4 teaspoon vanilla extract

For the Frosting:

4 large egg whites

1 cup sugar

1/4 teaspoon cream of tartar

Pinch kosher salt

For Decorating and Assembling:

8 to 10 seedless clementines

1 1/2 to 3 cups shredded sweetened or unsweetened coconut, to taste

Strawberries, sliced (optional)

Preparation

Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.

In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.

In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.

In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.

Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)

Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.

Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.

Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.

Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.

Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.

Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)

KIWI MELON POPSICLES

This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “I often return home from a sweaty run wanting nothing more than a cold glass of water and a REALLY cold snack, but ice cream probably isn't the right thing to grab post workout. These pretty pops hit the mark with their blend of hydrating honeydew and potassium from the coconut water to help prevent muscle cramps. The kiwi kicks in plenty of vitamin C to help bust up those free radicals that form during intense exercise. There's even a little salt to help replace the electrolytes you lose during those sweat sessions.”

Prep Time: 7 minutes; Yield: 6

Note: You will need six (3-ounce) ice pop molds with sticks.

To view this online, click here.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.

Ingredients

2 kiwis, peeled

8 ounces coconut water

1 cup cubed honeydew melon

1 tablespoon lemon juice

1 teaspoon lemon zest

1/8 teaspoon sea salt

1 teaspoon sugar

Preparation

Add one of the kiwis to the blender; slice the other into 6 thin wheels and set aside.

Add all remaining ingredients to the blender and combine until smooth. Transfer the mixture to a large measuring cup with a spout or other spouted container.

Place 1 kiwi slice into each pop mold so that you can see the kiwi on the side of the mold.

Pour the melon mixture evenly into six pop molds and transfer to the freezer. Freeze for 5-6 hours, or overnight.To unmold, run the pop briefly under warm water, remove and enjoy.

COFFEE POPSICLES WITH CHOCOLATE, PEANUT BUTTER AND BANANA

This also comes from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Turn to these ice pops when you need to feel more energized. I love warm weather, but sometimes a day out in the burning sun can leave me feeling less than peppy. That's when I want a cool treat that also gives me a kick of caffeine. These provide just the right amount for an early afternoon boost.”

Prep Time: 5 minutes; Yield: 6

To view this online, click here.

Note: You will need six (3-ounce) ice pop molds with sticks.

Ingredients

6 ounces unsweetened cold brew coffee concentrate (such as Chameleon)

1 banana

1 tablespoon unsweetened cocoa powder

2 teaspoons ground cinnamon

8 ounces coconut milk

2 tablespoons creamy peanut butter

1 tablespoon cacao nibs, optional

1 teaspoon honey, optional

Preparation

Place all ingredients in a blender and combine until smooth.

Pour the coffee mixture evenly into 6 pop molds and transfer to the freezer. Freeze for 6-8 hours, or overnight.

To unmold, run the pop briefly under warm water, remove and enjoy.

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

“Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

FROZEN PEANUT BUTTER CUP PIE

This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!

“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.

“Freeze the peanut butter cups to make chopping them much easier.”

Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

Crust

1 3/4 cups crushed graham cracker crumbs

1/3 cup melted butter

1/4 cup brown sugar or granulated sugar

Filling

8 ounces cream cheese, softened

1 cup sweetened condensed milk using a liquid measuring cup

3/4 cup creamy peanut butter

1/4 cup confectioners' sugar

1 tub (8 ounces) frozen whipped topping, thawed

1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired

Sweetened whipped cream or whipped topping, for garnish

Warm chocolate syrup or chocolate sauce, for garnish

Directions

In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.

In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.

Fill the chilled graham cracker pie shell with the peanut butter mixture.

Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.

Set the frozen pie out at room temperature for a few minutes before slicing.

Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.

Tips:

If possible, freeze the pie for several hours or overnight before serving.

Give the pie about 10 minutes at room temperature to soften slightly before slicing.

If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.

Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.