With summer just around the corner, I’m always on the look for summer recipes.  I’m a pie girl through and through, but I found sweet summer recipes to help satisfy my sweet tooth!

10 Yummy Summer Dessert Recipes!

Recipe Courtesy of FoodMeanderings.com

No Bake Black Forest Tiramisu

 
Prep Time20 minutes
Total Time20 minutes
 
Servings12 servings
Calories273kcal
AuthorTerri Gilson

Ingredients

  • 300 g chocolate pound or loaf cake store-bought or home-made
  • 4 158 g containers instant chocolate pudding snack
  •  cups mascarpone cheese
  • 1 540 ml can can cherry pie filling
  • 48 400 g pkg lady fingers
  • 3/4 cup brewed vanilla flavoured coffee cooled, regular coffee and 1 tsp vanilla can be substituted
  • 4 tbsp Kahlua
  • 5 cups whipped cream

Garnish

  • cocoa about 2 tsp
  • 10 Maraschino cherries optional

Instructions

  • Mix cooled brewed coffee and Kahlua together. 
  • Pour ½ of the coffee mixture on the bottom of 9X13 inch baking pan. Place lady fingers in coffee and Kahlua mixture and turn once
  • Break up cake and place evenly over soaked lady fingers. In a separate bowl, mix pudding with mascarpone cheese.
  • Spread pudding mascarpone mixture over cake. Pour remaining coffee Kahlua mixture into shallow bowl. Dip each lady finger and turn once.
  • Place soaked lady fingers over pudding mixture. Spread cherries evenly over lady fingers. 
  • Top with whipped cream and spread evenly.

Garnish: sprinkle cocoa over whipped cream. Top with maraschino cherries, if desired.

Notes

Note: This is best served in dessert bowls, as it has more of a trifle consistency

 

 

Nutrition Facts
No Bake Black Forest Tiramisu
 
Amount Per Serving
Calories 273Calories from Fat 144
 
% Daily Value*
Total Fat 16g25%
Saturated Fat 8g40%
Cholesterol 36mg12%
Sodium 233mg10%
Potassium 94mg3%
Total Carbohydrates 25g8%
Sugars 13g
Protein 3g6%
 
Vitamin A8.3%
Calcium8.1%
Iron7.1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 273kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 233mg | Potassium: 94mg | Sugar: 13g | Vitamin A: 8.3% | Calcium: 8.1% | Iron: 7.1%

Recipe courtesy of QuirkyInspired.com

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4
  • Category: Salads

Ingredients

  • 1 apple
  • 2 C grapes
  • 2 C chopped strawberries
  • 2 Kiwis
  • 1 T raw honey
  • 4 drops grapefruit essential oil

Instructions

  1. Wash all of your fruit.
  2. Cut up all of the fruit into small chunks.
  3. Stir the fruit with 1 T raw honey and 4 drops of the essential oil
  4. *Tips for cutting Kiwis: Cut off a sliver of both ends of a kiwi. Then take a spoon and scoop out
  5. the inner kiwi just leaving the excess peel.

Recipe courtesy of JustShortofCrazy.com

6 Bananas, sliced
1 pint raspberries
2 cups milk
1-5oz box instant vanilla pudding
1-8oz package cream cheese, softened
1-14 oz sweetened condensed milk
1-12 oz cool whip
18 graham crackers (full sheet)

Mix milk and pudding together. Add cream cheese and sweetened condensed milk. Blend well. Fold in cool whip.
Cover the bottom of a 9×13 pan with graham crackers. Cover the graham crackers with a 1/3 of the pudding. Layer bananas and raspberries on top of pudding; cover with 6 graham crackers, repeat two times ending with a layer of pudding topped with raspberries (note only the first and second layers will have bananas).
Cover and place in the refrigerator for a minimum of 4 hours or overnight.

Recipe Courtesy of AMagicalMess.com
 
 
Prep Time15 mins
Total Time15 mins
 
Course: Dessert
Cuisine: Dessert
Keyword: trifle
Servings: 12 scoops
Calories: 295kcal
 
 

Ingredients

  • 2 small packages 3.4 oz lemon instant pudding
  • 4 cups milk
  • 15 lemon Oreosdivided
  • 1 prepared angel food cake -from the bakerymine was 14 oz
  • 1 small tub 8 oz, whipped topping, thawed

Instructions

  • Mix milk and pudding together with a whisk until no lumps remain. Refrigerate for 5 minutes to thicken.
  • Place 10 cookies into a resealable bag and use a rolling pin to crush them.
  • Cut the angel food cake into 1″ pieces using a bread knife.
  • Place half of the cake into the bottom of a trifle bowl.
  • Add half of the pudding and half of the whipped topping.
  • Sprinkle with half of the crushed cookies.
  • Repeat the three layers.
  • Once you finish with the whipped topping, add remaining whole cookies to the top of the bowl. Sprinkle with remaining crushed cookies.
  • Refrigerate 4 hours before serving.

Recipe Courtesy of 5Minutesformom.com

Ingredients

  • 1 pint strawberries rinsed and dried
  • Ghirardelli white chocolate bar
  • White edible glitter
  • Blue food coloring

Instructions

  1. Place edible glitter in a bowl sugar and add a few food drops of blue food coloring. For a darker blue, add a few more drops. Stir until sugar is evenly coated and a warm blue color.
  2. In a double-boiler, bring 2 cups of water to a low boil and then lower heat. Break the white chocolate into pieces and place in warmed double-boiler. Stir chocolate until creamy and evenly melted.
  3. Using a spoon, coat half the strawberry with the melted white chocolate. Then, dip the tip of the strawberry in the blue sugar or spoon sugar onto the strawberry.
  4. Place on strawberry on baking sheet and repeat with others. Chill berries in fridge for about 10 minutes to allow the chocolate to set.

Recipe courtesy of HotPanKitchen.com

Prep Time 5 minutes
Cook Time 25 minutes
Time in Fridge 3 hours
Total Time 30 minutes
Servings 4
Ingredients
  • 3 eggs
  • 2 large bananas
  • 3/4 cup granulated sugar
  • 1/4 cup corn starch
  • 3 cups whole milk
  • 1.5 teaspoons vanilla
  • 1 tablespoon butter
  • 1/2 cup whipping cream
  • Optional: 1 large banana for topping

Instructions

Items Needed:

  1. A medium-sized bowl
  2. Four ramekins (about 1 to 1.5 cups in size).
  3. A small sharp knife
  4. A large sauce pan
  5. Measuring cups (for sugar and starch)
  6. A liquid measuring cup (for milk)
  7. A medium to large whisk
  8. A hand or stand mixer

Directions:

  1. Separate three eggs, putting the yolks into a medium-sized bowl. Either toss or save the egg whites if you can use them (they are not needed for the recipe). Set aside.

  2. Take out the four ramekins. Peel two bananas and using a small sharp knife, cut them into coins that are about 1/4 inch thick. You can cut them over the ramekins, letting each the pieces fall into the ramekin. Roughly half a banana should go into each ramekin. Set aside.

  3. In a large sauce pan, place the sugar and corn starch. Stir with a whisk to combine.

  4. Gradually pour the milk into the sauce pan, stirring with the whisk to mix thoroughly as you pour.

  5. Place the sauce pan on a stove burner and turn to medium-high heat. Stir the milk mixture continuously with the whisk until it starts to boil, which should take between roughly 5 minutes. If you don’t stir the mixture continuously it will scorch and you will wind up with brown flecks.

  6. Once the mixture starts boiling, keep cooking and stirring for 2 more minutes. Remove the pan from the burner.

  7. Pour 1 cup of milk mixture into the liquid measuring cup. Slightly beat the eggs, then slowly pour the cup of milk mixture into the eggs, stirring as you go. Once the eggs and milk mixture are combined, pour it into the large sauce pan and stir to thoroughly combine. (Don’t pour the eggs straight into the pan, as the mixture will be too hot and will cook the eggs, giving you little pieces of hard egg yolk.) Remove the pan from the burner.

  8. Add the vanilla and butter to the sauce pan and mix together with the whisk until both are incorporated.

  9. Pour the milk mixture into the ramekins in even amounts. There should be enough to cover the banana pieces.

  10. Place pieces of plastic wrap on top of the mixture in the ramekins, making sure the plastic touches the full surface so a tough skin doesn’t form on the top. Stick the ramekins into the refrigerator for 3 to 4 hours, or overnight. (Alternatively you can place the ramekins in the freezer for about an hour, then stick them in the fridge until they’re ready to serve.)

  11. Before serving, pour the whipping cream into a medium size bowl and beat with a hand or stand mixer (or by hand if you’re ambitious) until it stiffens.

  12. Take the ramekins out of the refrigerator and place a dollar of whipped cream onto the top of each one. Or spread the whipped cream into a thin layer, and using the extra optional banana, cut it into thin coins and place in a single layer on top of the whipped cream. If you want to be fancy you can also spoon the whipped cream into a pastry bag and pipe the whipped cream onto each ramekin.

  13. Serve with a spoon and enjoy!

Recipe Notes

– This dessert is very rich and while the portion size isn’t that huge (about 1 cup), you could easily split the mixture into six ramekins instead of four. If you do so, you may want to use 3 bananas and still put half a banana in each ramekin. 
– When you’re stirring the milk mixture as it’s boiling, be sure to scrape the bottom of the pan as you go. If you don’t, there will be bits of burned mixture and you will get brown flecks. They’re edible, but will throw off the texture and creaminess of the dessert.

Recipe courtesy of Suburbia-Unwrapped.com

Ingredients

  • 1/2 cup butter (1 stick)
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 (15 ounce) cans of Luck’s® Fried Peaches with Cinnamon (drained)
  • Vanilla ice cream for serving, if desired

Instructions

  1. Heat your oven to 375 degrees
  2. Place the stick of butter in a 13 x 9 inch pan and place the pan in the oven until the butter is melted (5 to 10 minutes)
  3. In a large bowl, combine the flour, sugar, baking powder, salt, and milk. Mix thoroughly.
  4. Drain the peaches completely and set aside
  5. Remove the pan from the oven and pour the batter over it. DO NOT STIR.
  6. Carefully place the peaches on top of the batter. Again, DO NOT STIR.
  7. Bake at 375 degrees for 25 to 30 minutes or until the crust is deep golden brown and toothpick inserted in cake comes out clean.
  8. Serve warm with vanilla ice cream, if desired.

Recipe Courtesy of TheCountryChicCottage.net

Ingredients

  • Whole strawberries
  • Whole blueberries
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/4 tsp vanilla

Instructions

  1. Remove the tops and hollow out the inside of your strawberries with a knife.
  2. Combining the cream cheese, powdered sugar, and vanilla in a bowl, mix well.
  3. Add the filling mixture to a zip topped bag and seal.  Cut the corner off your bag with scissors and use it to pipe the filling into the strawberries.
  4. Add a whole blueberry to the top.

Recipe courtesy of RecipeThis.com

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
 
Servings: 1 loaf
Calories: 3207kcal

Ingredients

  • Philips Airfryer
  • 225 g Self Raising Flour
  • 1/4 Tsp Bicarbonate Of Soda
  • 75 g Butter
  • 175 g Caster Sugar
  • 2 Medium Eggs
  • 450 g Bananas weight with peeling
  • 100 g Chopped Walnuts

Instructions

  • Preheat the airfryer to 180c.
  • Grease a tin that will slot into your airfryer.
  • Mix together the bicarbonate of soda with the flour.
  • In a separate bowl cream the butter and sugar until pale and fluffy, then add the eggs a little at a time with a little flour with each.
  • Stir in the remaining flour and walnuts.
  • Peel the bananas and mash them up and also add them to your mixture.
  • Place the banana bread mix into the tin and cook for 10 minutes on 180c, then 15 for 170c.
  • Serve!

Notes

It is your choice whether or not you add walnuts. It can add an extra flavour to your bread or you could add more bananas instead.

Nutrition

Calories: 3207kcal | Carbohydrates: 455g | Protein: 58g | Fat: 139g | Saturated Fat: 48g | Cholesterol: 488mg | Sodium: 987mg | Potassium: 2398mg | Fiber: 23g | Sugar: 233g | Vitamin A: 52.8% | Vitamin C: 49% | Calcium: 22.2% | Iron: 42.5%

Recipe courtesy of KeepingLifeSane.com

Prep time
Total time
 
Recipe type: Dessert
Serves: 8
Ingredients
  • graham cracker crust
  • chocolate syrup
  • ½ 1.5 quart Vanilla Bean Ice Cream
  • strawberries and blueberries
 
Instructions
  1. Coat the bottom of a graham cracker crust with chocolate syrup.
  2. Add in half of the container of Mayfield Ice Cream. You may need to let it sit and soften up a bit.
  3. Put it freezer until ready to serve.
  4. When ready to serve, add a swirl of chocolate syrup on top. Add on sliced strawberries and blueberries.
  5. HINT: You don’t want to put the berries in the freezer. Add those on right before you serve it.
 
Copyright © 2019 — Scribbles WordPress theme by GoDaddy
%d bloggers like this: