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CINDY DAY: More delightful desserts

I wonder how many delicious local blueberries were picked and enjoyed this month! It’s such a treat when something so good, is so good for you. Beverly Cathcart certainly captured the goodness of the tiny super food in her lovely watercolour. This talented artist can be found in Sydney River, Cape Breton.
I wonder how many delicious local blueberries were picked and enjoyed this month! It’s such a treat when something so good, is so good for you. Beverly Cathcart certainly captured the goodness of the tiny super food in her lovely watercolour. This talented artist can be found in Sydney River, Cape Breton. - Contributed

By now you might have noticed that I have a very sweet tooth. Last spring I put out a call for recipes made with our lovely local maple syrup; earlier this month, I asked you to forward your favourite summertime dessert. The submissions have been nothing short of mouth-watering. Here are the last instalments in my Summertime Dessert feature.


The word salad caught my attention in this recipe, but don’t worry, Anna Gary from P.E.I. assures me that there’s nothing green going on here.

Red, White and Blue Cheesecake Salad

  • Serves 4
  • Every bite of this easy to make recipe is bursting with summer flavour.

Ingredients:

  • 1/2 package (4 ounces) cream cheese
  • 1/2 (51 grams) of a package of instant vanilla pudding, unprepared
  • 1/2 cup of International Delight French Vanilla Creamer 9 (or plain table cream)
  • 1/2 pound strawberries, cut in bite-sized pieces
  • 1 (6 ounce) container of blueberries
  • 2 large bananas, sliced
  • Juice of 1/2 of a lemon

Method:

In a medium bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind on beaters but keep whipping until it loosens up. Add the dry pudding mix. Beat until totally combined. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time, mix until it becomes a smooth mixture and the entire creamer has combined with the cream cheese. Repeat until the entire creamer has been added. Whip until smooth. Refrigerate while preparing the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit. Chill until ready to serve.


Angie Somerville says this is one of her favourite summertime treats. It tastes just like fried ice cream, but there's no frying or baking required! So easy and SO delicious!

Krispie Ice Cream Dessert

Ingredients

  • ¾ cup butter, softened
  • 1½ cup brown sugar
  • 3¾ cups Rice Krispies cereal
  • ½ gallon vanilla ice cream, softened to a workable temperature
  • Your favourite ice cream toppings, optional

Instructions

  1. In a large bowl, mix softened butter, brown sugar and Rice Krispies cereal together.
  2. Spread ½ of the Rice Krispies mixture evenly on the bottom of a greased 9x13 pan.
  3. Smash a layer of vanilla ice cream over the top of Rice Krispie layer until evenly distributed and as flat as possible.
  4. Sprinkle remaining ½ of the Rice Krispies mixture over the top of ice cream layer.
  5. Freeze until set up and ready to serve.
  6. When ready to serve, remove from freezer and cut into squares. You can serve it topped with your favourite ice cream flavours or just as is. Either way, it’s delicious!

Thank you for all your mouth-watering submission.  Now, since we’re moving into apple season how about sharing your favourite apple recipe with me.  And no, it doesn’t have to be a dessert.  Weathermail@weatherbyday.ca.



Cindy Day is the chief meteorologist for SaltWire Network

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