Here are 5 easy springtime dessert recipes for the baker who is eager to move past the heavy nut and pie recipes of fall and winter. Springtime is all about what is fresh and new. It is a time of spring cleaning, when pantries are cleared of ingredients that need to be used up. Spring is when fruits and berries return to the produce section. Spring is a wonderful time for easy desserts.
Strawberries 'n' Cream Tarts
- 6 (3-inch) individual graham cracker tart shells
- 1 (6-oz.) package cream cheese, softened
- 1/4 cup white sugar
- 1/4 tsp. almond extract
- 1/2 cup heavy cream, whipped
- 2 cups fresh strawberries, sliced
- Beat cream cheese until fluffy. Whisk in sugar and almond extract. Carefully fold in whipped cream and strawberries.
- Transfer with a spoon to tart shells. Refrigerate at least two hours prior to serving.
Strawberry Pretzel Salad
- 1-1/2 cups crushed pretzels
- 1 cup and 5 tbsp. white sugar, divided
- 3/4 cup salted butter, melted
- 2 (8-oz.) packages cream cheese, softened
- 1 (8-oz.) container frozen whipped topping, thawed
- 1 (6-oz.) package strawberry Jell-O
- 2 cups water
- 4 cups fresh strawberries, sliced
- Preheat oven to 350 degrees. Grease a nine-by-thirteen-inch baking pan.
- Combine crushed pretzels, five tablespoons sugar and melted butter. Press the mixture into the bottom of the baking pan to form the crust. Cook for ten minutes. Cool completely.
- Beat cream cheese until fluffy. Whisk in sugar, carefully fold in whipped topping and spread over cooled crust. Refrigerate one hour or until set.
- In saucepan, bring water to a boil and stir in Jell-O until dissolved. Remove from heat and cool completely. Stir in strawberries and pour over cream cheese layer. Refrigerate one hour or until set.
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/4 cup salted butter, softened
- 1/2 cup white sugar and 1/4 cup white sugar, divided
- 1/2 cup milk
- 2 cups fresh peaches, pitted and sliced
- 1/4 tsp. ground cinnamon
- 1-1/2 cups water
- Preheat oven to 375 degrees. Lightly grease baking pan.
- Beat butter and half cup sugar until smooth. In a separate bowl, combine flour, salt and baking powder. Gradually blend dry ingredients into wet and stir in the milk.
- Transfer batter to baking dish, spreading evenly, and spread peaches over batter. Sprinkle with cinnamon and one-fourth cup sugar. Pour water evenly over fruit. Bake for 50 minutes.
- 2 lbs. ripe blueberries
- 1 cup white sugar
- 1/2 tsp. salt
- 3 tsp. cornstarch
- 3 tsp. cold water
- 6 tbsp. lemon juice
- Puree blueberries in a food processor or blender. In a large saucepan, warm berry puree over low heat, stirring in sugar and salt.
- Whisk cornstarch into cold water and combine with berry mixture, stirring over low heat for five minutes. Remove from heat and add lemon juice. Allow to cool.
- Pour berry mixture into a shallow glass pan and freeze for two hours, stirring occasionally.
Spring Fruit Salad
- 1 cup cantaloupe, chopped
- 1 cup cherries, stemmed and cut in half
- 1 cup fresh pineapple, cored and chopped
- 1 cup fresh strawberries, sliced
- 1 cup plain yogurt
- 1/4 cup white sugar
- Combine all fruit in a large bowl. Blend in yogurt and sugar. Serve cold.
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