This is a recipe from my mother in law. The family loves it! It's great in the summer. I think it would also be good with blueberry pie filling.

This is a variation on an old recipe I first made 36 years ago. It's a great recipe for the upcoming hot summer months. You can still find the original recipe floating around called "fruit cocktail pie" or "Lemon freeze dessert".

This is my take on Cookpad member Chris Gan’s fruit cobbler recipe, celebrating fresh summer fruit. I am making this dessert using traditional yellow peaches, no sugar, with ginger, cinnamon, nutmeg and home made Grand Marnier liqueur instead of fresh lime juice. Thank you, Chris.The batter came out extra fluffy with more baking powder and baking soda for the crust.#GlobalCookpadGames2024

I bake this a lot in the summer.Try this with any fruit you like. You could just top the tart without the pudding.If you make the gelatin using juice instead of water, it will taste even better. Recipe by NANA617

This is a quick dessert that mixes up in a blender! It’s the perfect dessert to whip up for guests or for a snack with tea or coffee. It’s not overly sweet, and you can use firm fruits other than pears (like apples, nectarines, plums, peaches, etc.)This recipe is modified from Dinner at the Zoo#GlobalApron Week 5 All-purpose Flour#Dessert #Teatime #Sweet #Baking #Baked

I used some berries that I picked to make a fool that suits my taste. The basic fool is a mixture of whipped cream and puréed fruit. Mascarpone, cream cheese, or custard may be added sometimes. It has many different variations.Step 6: It looks pretty if you stop mixing at a point where it still has a marble pattern instead of being combined all the way.Remove blackberry seeds by straining them to make them smooth. Use plenty of the fruit sauce.Use 2/3 of the sauce or all of the sauce, depending on how sweet and fruity you want your fool to be. The leftovers can be stored in a freezer.Adjust the amount of sugar to your preference, or the kind of fruit you're using. Recipe by KT121

We had about a 1/2 loaf of Cinnamon Bread ...give or take so I thought this up and gave it a t r y...

I wanted to make something using my delicious grape compote.Add the jelly once it has completely cooled. It's soft, so it will take a little time to completely thicken."Gelée Dessert" is a gelatin formulated especially for mousse, so it will melt in your mouth. You can find it in bakeware shops, or use regular ready-to-use powdered gelatin instead. Recipe by Pu-kosan

Excuse the uneven layers please 😅 Nevertheless, this is a quick-to-prepare, delicious and nutritious dessert, sans the Condensed Milk to lower the sugar content. 😊

Easy and quick to make. Great for summer, can even make it look festive for the Fourth of July using blueberries and strawberries . I make this all year around , it’s always a big hit, and it’s very eye-catching . ( if you give it a try , would love to see pictures) This is my go to recipe..

I used my "Spring Ginger Simmered in Honey"and referred to a tofu cookbook I bought recently to come up with a healthy dessert that is perfect for the summer.You can leave out the matcha tea powder and moist amanatto, but if you add them they will counteract the tofu-ness of the tofu, and it will taste a bit like uji kintoki (a sweet bean and green tea flavored treat).Use a good quality silken tofu. Recipe by John Lee Cooker