Tuesday, June 11, 2013

No-Bake Desserts

Good news for hot days: You can (not) bake your cake and eat it too with these easy summer dessert recipes.

Blueberry Angel Food Trifle

Serves 8 or more

• 8 cups cubed angel  food cake, from a 12- to 16-ounce store-bought cake
• 4 cups prepared vanilla pudding
• 4 cups blueberries
• 2/3 cup heavy cream
•1 tbs. powdered sugar
•1 tsp. pure vanilla extract

 one third of cake cubes in bottom of large trifle bowl (or any deep 3- to 4-quart bowl). Spread one third of pudding over cubes; top with one quarter of blueberries. Repeat twice, finishing with third layer of pudding.

Whip cream with sugar and vanilla until soft peaks form. Spread whipped cream over top; garnish with remaining blueberries. Refrigerate trifle for at least 2 hours, or up to 24, before serving.

Deepest Chocolate Mousse

Makes six 1/3-cup (75-ml) servings. Gluten-free. 

• 3/4 cup whole milk 
• 1/4 cup freshly brewed strong coffee 
• 6 ounces good-quality semisweet chocolate, finely chopped 
• 2 eggs, lightly beaten 2 tablespoons dark rum (optional) 
• 1 teaspoon pure vanilla extract 
• 1/4 teaspoon salt Unsweetened whipped cream, to serve 

In a small saucepan, warm the milk and coffee over medium heat until the mixture just comes to a simmer.

Place the chocolate in a heatproof glass or metal mixing bowl and pour the milk and coffee mixture over it. Stir once, then let stand for 5 minutes. 

Scrape the mixture into a blender and add the eggs, rum, vanilla, and salt. Blend until well combined. Pour into six small cups or a 1-quart dish and chill for 2 hours, or until set. Serve with a dollop of unsweetened whipped cream.

Key Lime Pie

Makes 24 treats

• 2 cups (4 ounces) salted pretzel sticks
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened

• 3 tablespoons cream cheese, softened (try light or reduced fat)
• 1/4 cup fresh Key lime juice
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon Key lime zest, plus extra for garnish
• 1/4 teaspoon vanilla extract
• 1/2 cup homemade whipped cream or store-bought

Line a mini muffin tin with foil or paper liners and set aside. To make the crust, combine the pretzels and sugar in a food processor and process until medium crumbs form (do not overprocess into a powder), about 30 seconds. Add the softened butter and process until the mixture begins to thicken.

Transfer to a clean bowl. Spoon the mixture into the prepared tin. Press the mixture against the bottom and sides of the cups to form pie shells.

Place in the freezer for 30 minutes. For the filling, combine the cream cheese, Key lime juice, condensed milk, lime zest, and vanilla in a large bowl. Mix well with an electric mixer or food processor for about 4 minutes, until completely combined.Spoon the mixture into the prepared shells. Tap the pie pan against a hard surface to even out the filling. Refrigerate for 1 hour. Garnish with the whipped cream and the lime zest.

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