Mojito Watermelon

Summer is not the best time for creamy fudge squares or cakes slathered with layers of heavy frosting. You need refreshing dessert recipes that can withstand the scorching sun - or at least cool you down when you come inside. Let’s start with one of our favorite refreshing summer desserts: mojito watermelon.

Ingredients

• 2 tablespoons olive oil
• 2 strips of lime zest, sliced, plus 2 tablespoons of juice
• 1/3 cup torn mint leaves
• 1 teaspoon of white sugar
• 1/2 small watermelon with rind removed, sliced
• Kosher salt and black pepper
• Flaky sea salt

Preparation

1. Whisk lime juice, oil, and sugar in a bowl until combined, then season with kosher salt and black pepper.
2. Drizzle whisked mixture over watermelon, then add mint, lime zest, and flaky sea salt.

Dessert Kabobs

We often feast on kabobs stuffed with juicy chicken and grilled veggies at barbecues, but savory kabobs definitely don’t satisfy our sugar cravings the same way these dessert kabobs do. Fresh peaches, ripe strawberries, and tart pineapple remind us of summertime fun with every blissful bite.

Ingredients

• 3/4 cup key lime pie yogurt
• 1/2 brick of cream cheese, softened
• 2 teaspoons white sugar
• 1 teaspoon coconut juice
• 1 tablespoon lime juice
• 1 tablespoon butter, melted
• 1 small pineapple, cut into 1-inch pieces
• 1 pound large, firm, fresh strawberries, hulled and sliced
• 2 large peaches, pitted and cut into wedges

Preparation

1. Preheat grill to medium heat.
2. Soak bamboo skewers in warm water for several minutes, then drain.
3. Blend key lime pie yogurt, cream cheese, sugar and coconut extract until smooth. Chill for at least 15 minutes.
4. Combine lime juice and melted butter, then set aside. Coat chopped strawberries, pineapples, and peaches with mixture, then thread onto skewers.
5. Grill kabobs, uncovered, for 6 to 8 minutes, turning twice.
6. Serve dessert kabobs with chilled yogurt mixture for dipping.

Fruit Salad

Basil lends a fresh, unique flavor to this berrylicious fruit salad. This fruit salad doesn’t contain any sweeteners, so you can hydrate yourself with natural, non-syrupy fruit juice from the colorful berries.

Ingredients

• 2 cups strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 1/2 cup blackberries
• 1/2 cup fresh basil leaves, torn or chopped

Preparation

1. Place ingredients in a large bowl and toss to combine.
2. Chill until serving time.

Pineapple Pie

Pineapple pie is one of our favorite summer desserts because it doesn’t require us to use the stovetop, microwave, or oven. Cool down with a chilled slice of this scrumptious pie.

Ingredients

• 1 20-ounce can of crushed pineapple, including the juice
• 1 cup sour cream
• 2 packages of vanilla instant pudding mix
• 1 graham-cracker pie crust
• Cool Whip

Preparation

1. Combine pineapple, sour cream and vanilla pudding and mix well.
2. Spread into pie crust and chill for at least 1 to 2 hours.
3. Serve topped with a generous dollop of Cool Whip.

Creamsicle Sheet Cake

If you didn’t race outside fast enough to buy a creamsicle from the ice cream man when he cruised through your neighborhood, whip up this tasty creamsicle sheet cake instead.

Ingredients

Cake

• 2 cups all-purpose or pastry flour
• 2 cups white sugar
• ½ cup butter, softened
• ½ cup vegetable or palm shortening
• 1 cup milk, lukewarm
• ½ cup buttermilk, lukewarm
• ½ teaspoon baking soda
• 2 eggs
• 2 teaspoons vanilla
• 2 tablespoons orange zest
• 2 teaspoons orange extract

Cream Frosting

• ¼ cup butter, softened
• 4 cups powdered sugar
• 1 cup heavy whipping cream
• ¼ teaspoon salt

Preparation

1. Sift flour and sugar and set aside.
2. Bring butter, shortening, and regular milk to a gentle boil, then add it to the flour and sugar mixture.
3. Add buttermilk, baking soda, eggs, vanilla, orange extract and orange zest, stirring well after each addition.
4. Pour into a greased jelly roll pan and bake at 400 degrees Fahrenheit for 20 minutes.
5. Let cool for 1 hour, then top with homemade or store-bought frosting.

Berry Trifle

Berry trifle is a classic summer dessert often found at cookouts and outdoor parties.

Ingredients

• 12 ounces pound cake or butter loaf, sliced into cubes
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 cup heavy whipping cream
• 3 cups fresh blueberries
• 3 cups fresh strawberries

Preparation

1. Beat cream cheese and sugar until fluffy.
2. Stir in heavy whipping cream and continue beating until soft peaks form.
3. Arrange cake on the bottom, then layer with cream cheese mixture, blueberries, and strawberries.
4. Repeat until all ingredients have been used.
5. Chill for at least one hour.

Mini Pineapple Upside-Down Cakes

Don’t give guests a chance to argue about who received the bigger slice of cake. Prevent arguments by serving individual pineapple upside-down cakes.

Ingredients

Topping

• 1 can pineapple rings
• 6 maraschino cherries
• 1/2 stick of butter, softened
• 2/3 cup brown sugar, packed

Cake

• 2 eggs
• 2/3 cup sugar
• 4 tablespoons pineapple juice
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• Dash of salt

Preparation

1. Preheat oven to 350 degrees Fahrenheit and spray a muffin tin with nonstick cooking spray.
2. Mix your topping and cake batter in 2 separate bowls.
3. Pour topping into muffin tin, then place a pineapple ring and cherry in each slot.
4. Pour cake batter over topping and fruit, then bake for 20 to 25 minutes.

Gluten-Free Lemon Bars

We can’t resist a frosty glass of homemade lemonade on a hot summer day, but these tangy lemon bars are the next best thing.

Ingredients

• 1 2/3 cups gluten-free flour
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon kosher salt
• Zest of 1 lemon
• 9 tablespoons unsalted butter, softened
• 4 eggs
• 1 cup white sugar
• 3/4 teaspoon baking powder
• 2/3 cup lemon juice

Preparation

1. Preheat your oven to 325 degrees Fahrenheit. Grease or spray an 8-inch cooking pan, then line with waxed paper for easy removal.
2. Prepare the crust using 1 cup of flour, plus confectioners’ sugar, salt and lemon zest. Mix well, then add butter.
3. Press the mixture into the bottom of the 8-inch pan and bake for 15 minutes.
4. Make the custard layer by mixing the remaining ingredients together and pouring them over the cooled crust.
5. Bake for an additional 20 to 25 minutes.
6. Refrigerate for at least 2 hours and serve chilled.
7. Top with confectioners sugar when serving.

Watermelon Popsicles

Watermelon popsicles made from real watermelon and fresh kiwi are the ultimate summer treat.

Ingredients

• 19 oz cubed seedless watermelon (about 3 1/2 cups)
• 5 1/2 tablespoons granulated sugar, divided
• 1 tablespoon fresh lemon juice
• 1/2 cup canned coconut milk, shaken
• 6 medium kiwi fruits
• 1 tablespoon mini chocolate chips

Preparation

1. Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed, then skim off foam.
2. Pour mixture into 10 popsicles molds, filling each about ⅔ of the way full.
3. Sprinkle the chocolate chips over tops, then place lids on molds and insert sticks. Freeze for 3 1/2 hours.
4. During last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, then chill 30 minutes.
5. Add chilled coconut milk to popsicles and return to freezer, uncovered.
6. Chill for 45 minutes.
7. Puree kiwi flash with remaining granulated sugar and freeze for 2 to 3 hours.

Peach Froyo

Sweet peaches and creamy yogurt are sweetened with a hint of honey and transformed into a satisfying batch of froyo.

Ingredients

• 4 cups fresh peaches, frozen for several hours
• 4 tablespoons agave nectar or honey
• ½ cup plain yogurt
• 1 tablespoon lemon juice

Preparation

1. Add all ingredients to a food processor and process until creamy.
2. Store in a sealed container for up to 1 month.