Malibu Beach Recovery Diet – Summer Desserts!
Recipes for easy ice cream, berry cake, and Greek yogurt with an incredible berry sauce
For me, summer is all about desserts. With the temperature rising and the many activities that we are involved in, it doesn’t seem as likely that I will spend hours in the kitchen with the company of a hot oven by my side. I crave crispy and tender greens, filled with radishes, tomatoes, cucumbers, and all sorts of vegetables that release their juices as you bite into them. The barbecue options for meats are numerous as well, and any occasion is great to gather family and friends around for an alfresco dining experience.
However, with me (as with most die-hard bakers), a meal is not a meal if it is not completed by a sweet something. I always gasp in horror when my own kids tell me at the end of a perfect meal that they would rather pass on dessert… Who are you??? Where did you come from???
In the summer, our tastebuds convey what our body chemistry needs the most: something on the lighter side of sweet and possibly ice cold. In other words, refreshing!
You can look at your own experience to see when you consume ice cream the most. Usually the craving comes at the end of a long, hot, summer day. In this regard, ice creams made with thick eggy creamy custard bases do not quench our cravings for something light and refreshing, or fit our diets. However, the recipe for fruit-based ice cream that follows certainly will. What you are looking for is a base of fruit with a little dairy to bind it, not a bowl of dairy cream with a few stranded fruits swimming by chance!
Enjoy and Bon Appetit!
The Easiest Fruit Ice Cream Ever
- 3 to 4 lbs of fruits (strawberries, other berries, peaches, papaya, etc.)
- 1/2 to 1 cup palm sugar
- 1 drop of vanilla extract (optional)
- 1 container whipping cream or 1 container mascarpone
This recipe does require use of a food processor.
Use one fruit per batch, for example all strawberries, all blueberries, all peaches, etc.
Cut the fruit in small pieces and toss it with the sugar and a drop of vanilla extract if desired. You will use more or less sugar depending on whether your fruit is plump and juicy or dryer and not as sweet. Remember that iced desserts always appear to be tarter and less sweet so add sugar in proportion to this. Place the fruit on a baking sheet and into the freezer until it is rock hard.
When the fruit is frozen, place it into the bowl of a food processor. Add a small amount of cream or mascarpone and process it until smooth. Add cream or mascarpone accordingly to obtain a smooth puree, comparable to a soft serve, scraping sides as you go.
If ice-cream is too soft, place it back in the freezer for a few minutes. It will harden quickly because it has very little fat content.
Spoon into a bowl with fresh berries and enjoy!
Summer Berry Cake
- ½ cup (1 stick) butter, at room temperature, plus more for greasing pan
- ½ cup palm or coconut sugar, more for sprinkling
- 3 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 ¼ cups whole-wheat pastry flour
- ½ tsp fine sea salt
- ½ tsp grated nutmeg
- ¼ tsp baking powder
- 4 ½ cups berries (blueberries, raspberries, blackberries or other fruit)
- Cinnamon, for dusting (optional)
- Vanilla whipping cream (optional)
Heat oven to 375 degrees. Butter a 9-inch round cake pan.
In the bowl of an electric mixer, add butter and palm sugar and beat until light and fluffy. Add eggs one at a time then add lemon zest and vanilla and mix until combined.
In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
Gently fold berries into the batter then spread batter in pan and sprinkle lightly with more palm sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
Allow cake to cool then sprinkle with cinnamon, if using.
Serve as is or with vanilla flavored whipping cream.
Greek Yogurt with Berry Sauce
- 1/2 cup frozen blueberries
- 1/2 cup frozen blackberries
- 1/2 cup water
- 1/4 cup palm sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 4 cups plain 0% Greek yogurt
Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.