Today is the first official day of summer! And if that’s not good enough news, it also happens to be Friday! Celebrate the occasion by whipping up one of our five favorite desserts. Not only are these delightful dishes easy on the calories, but each one is firefighter-approved for flavor!
1. Lemon Pound Cake with Cherry Compote
Cake:
- Cooking spray
- 3 cups plus 2 tbs all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 3/4 cups margarine, softened
- 2 large eggs
- 1/2 cup low fat buttermilk
- 1 tbs grated fresh lemon rind
- 3 tbs lemon juice
- 1 tsp chopped fresh mint
- 1 tbs powdered sugar
Compote:
- 4 cups pitted sweet cherries
- 1/4 cup granulated sugar
- 2 tbs water
- 2 tsp cornstarch
1. Preheat oven to 350 degrees
2. Coat a 10 in. tube pan with cooking spray; dust with 2 tbs flour
3. Spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt into a bowl and stir well. Combine 2 cups granulated sugar and butter in a bowl. Using a mixer, beat at medium speed until light and fluffy. Add eggs and beat well. Add flour mixture to sugar mixture and add in buttermilk; beat at low speed. Add rind, juice, and mint and beat until blended.
4. Spoon batter into prepared pan; tap pan to remove air bubbles. Bake for 45 min; let cool. Remove from pan, dust with powdered sugar, and cut into slices.
5. To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tbs water, and cornstarch in medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat, stir in extract. Let cool, and serve over cake.
2. Banana Split with Pineapple Brown Sugar Topping
- 1 can crushed pineapple in natural juice
- 1/4 cup lemon juice
- 2 tbs light brown sugar
- 1/8 tsp ground cinnamon
- 3 firm, ripe bananas
- 6 scoops light vanilla icecream or frozen yogurt (1/4 cup per scoop)
1. Combine pineapple, lemon juice, brown sugar, and cinnamon in a medium saucepan. Cook uncovered over medium heat, stirring until sugar is dissolved (about 3 minutes). Let cool.
2. Cut bananas in half crosswise. Cut each banana in half lengthwise, being careful not to cut all the way through. Split the halves open and place each on a small dessert plate. Top each banana with a scoop of icecream then about 2 1/2 tbs of the warm pineapple mixture and serve.
3. Berry Trifle with Amaretto
- 1/2 cup heavy cream
- 2 cups low fat vanilla pudding
- 2 tbs amaretto liqueur
- 8 oz angel food cake, cut into 1 inch slices
- 3 cups berries
1. Whip cream using whisk or mixer until stiff peaks form; set aside
2. Add amaretto to pudding and mix well to combine.
3. Place half the angel food cake pieces into bottom of a trifle dish in an even layer. Top with half of the pudding, then half of the berries. Repeat with remaining cake, pudding, and berries. Top with a thin layer of whipped cream. Cover and refrigerate for 30-60 min before serving.
4. Chocolate Pudding Pie
Crust:
- 30 chocolate wafers
- 3 oz. bittersweet chocolate, melted
- 1 tbs canola oil
Filling:
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa
- 1/4 tsp salt
- 1 3/4 cups 1% milk, divided
- 2 large egg yolks
- 4 oz. bittersweet chocolate, finely chopped
- 1 tbs white rum
- 1/2 cup fresh raspberries
- 10 tbs low fat whipped topping
1. To prepare crust, place wafers in a food processor and process until finely ground. Add 3 oz. melted chocolate and oil; process until blended. Press into bottom of a 9 inch pie plate. Freeze 15 min or until set.
2. For filling, combine sugar, cocoa, cornstarch, and salt in a large saucepan; stir with a whisk. Add egg yolks and half of milk; stir until smooth. Stir in remaining milk. Cook over medium heat for 5 min or until thick and bubbly, stirring constantly. Remove from heat. Add four oz. chocolate and stir until smooth. Stir in rum. Pour filling into prepared crust. Cover with plastic wrap and chill for at least four hours. Serve with raspberries and whipped topping.
5. Raspberry Chocolate Chip Frozen Yogurt
- 3 cups fresh or frozen (not thawed) raspberries
- 2 cups low fat plain yogurt
- 1/3 cups sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup dark chocolate chips
1. Place raspberries, yogurt, sugar, and vanilla into a food processer and blend until smooth.
2. Pour mixture into a 9×13 in. pan and place in the freezer. Stir every few hours, until mixture is firm along the edges and semi-firm in the center (2-6 hrs). Transfer to a food processor and process until smooth. Transfer to air-tight container, stir in chocolate chips, cover, and freeze until ready to serve.
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