Summer’s finally here and when the weather’s hot, the last thing you want to do is spend your time cooking in a hot kitchen! There are many food hacks around such as readymade bases and sauces which taste great and save time.
We all love the old favourites such as jelly & ice cream, strawberries & cream, tiramisu or trifle, but why not try some of these easy non-cook desserts. Read on to discover some of them have a surprising twist!
Eton mess is a fantastically simple non-cook pudding that everyone loves and can be mixed up at a moments notice. The basic ingredients are meringue nests, cream and strawberries. Why not add a mint leaf or a handful of raspberries and blueberries to give this old favourite a healthy boost?
Rocky roads are a great treat that the kids will love and offer an easy pudding when entertaining or having a BBQ. They have to be prepared beforehand but are really simply to make. Simply throw together equal quantities of crushed rich tea biscuits, melted chocolate and mini marshmallows then allow to cool. Why not throw in some sultanas or goji berries to add some fibre?
Simply crush digestive biscuits and mix together with a little melted butter or margarine and spoon into a ringed tin to set. In a separate bowl, combine chocolate soft cheese and cream to make the topping. Spoon onto the base. Leave to chill in the fridge until set. To serve, add fresh strawberries to the top.
This recipe follows the same method as above to make the base, however, for the filling mix together fresh cream, low-fat soft cheese and lavender infused water. Spoon the filling onto the base and chill until set. To serve, add a few sprigs of lavender to the top and dust with icing sugar.
These are easy to make and look great on a big plate! Select a few ripe strawberries, cantaloupe or water melon, pineapple, grapes and kiwi and cut into even chunks. Gently feed these chunks onto a bamboo skewer. Why not add some marshmallows and milk chocolate dessert sauce – the kids will go mad for them!
Elderflower, Rose and Raspberry Sorbet
This simple recipe’s great on a hot summers evening All you need is sugar, raspberries, elderflower cordial and lemon juice. Dissolve the sugar in hot water, in another bowl wizz up the raspberries and add the cordial and lemon juice and stir. Mix the two together and chill for a few hours.
Greek yoghurt with Mixed Berries
Greek yoghurt when served cold is a real treat on a hot summers day, and even better when served with mixed berries. Frozen berries can also be used instead of fresh fruit and work just as well.
Key Lime Pie
This recipe follows a similar method to the chocolate cheesecake base above, however for the filling mix together cream, condensed milk and the zest and juice of 3 limes. Once the mixture has thickened, add it to the biscuit base and chill until set.
Mandarin All Butter Tartlets with Edible Flowers
These pre-made mini tartlets are great if you don’t have time to make your own and can be filled with almost anything! If you dont have tartlets, small ringed donuts work just as well. To make the tartlet filling, simply mix together low-fat cream cheese and condensed milk and fruit juice from the mandarin tin. Add in some mandarin segments and stir until the mixture is smooth. Spoon the mixture into the pre-made tartlets and top each tartlet with a mandarin segment and an edible flower such as a violes which are available from most supermarkets. If you don’t have any edible flowers why not use a mint leaf. Chill for several hours.
Triple Super Fruit Flan
To make this simple dessert, you will need a readymade flan base, fresh fruit, berries and jelly. Firstly, make up some jelly and put it in the fridge for a little while but remove it from the fridge before it sets. Next, slice the strawberries into equal thin sizes and arrange on the flan. Add the blueberries and blackberries on top and spoon the ‘almost set’ jelly over the fruit which acts as a glaze. Serve with cold squirty cream, ice cream or yoghurt.
Strawberry & Vanilla Ice Cream Terrine
Line a loaf tin with 2 layers of cling film. Soften some vanilla ice cream and fill the loaf tin by a third. Soften some strawberry ice cream and do the same, then add another layer of softened vanilla ice cream on top. Use a knife to smooth the top over. Freeze until solid. To serve, turn upside down on a plate, remove the tin and the cling film and cover with strawberries.
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