Summer is too hot to spend all day in front of an oven. But when you’ve got a sweet tooth, these curated, no-bake dessert recipes are perfect to whip up in a pinch – no heat required.
Deliciously Easy No-Bake Dessert Recipes: Summer Edition
No-Bake Berry Tiramisu
by PureWow
Ingredients:
20 to 30 store-bought ladyfingers
1 cup granulated sugar, divided
⅓ cup cream cheese
Pinch of cinnamon
¼ tsp pure almond extract (optional)
2 cups sliced strawberries
1 cup blackberries
1 ¼ cups heavy cream
¾ cup ricotta cheese
1 tbsp lemon zest
1 ½ tsp pure vanilla extract
¾ cup seedless raspberry jam or jelly
1 ½ cups raspberries
1 tbsp lemon juice
Directions:
Arrange half of the ladyfingers in an even layer in the base of a 9-by-13-inch pan. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream with ¾ cup sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, vanilla extract and almond extract (if using) and whip until medium peaks form. Pour half of the cream mixture over the ladyfingers and spread into an even layer with a spatula. Spread the jam on top of the cream in an even layer. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture. In a medium bowl, toss the strawberries, raspberries, and blackberries with the lemon juice to combine. Add the remaining ¼ cup sugar and mix well. Pour the berry mixture into an even layer on top of the cream. Chill for 1 hour (or up to overnight) to soften the ladyfingers before serving.
Three Ingredient Strawberry Mango Popsicles
by Half Baked Harvest
Ingredients:
1 cup fresh strawberries, stems removed and hulled
2 cups ripe mangos peeled and cubed (or 3 frozen, thawed mango chunks)
1 cup orange juice divided
Directions:
In a blender, combine the strawberries with ¼ cup orange juice and blend until completely smooth. Pour the mixture among 8 popsicle molds. Rinse the blender out and add the mango chunks and remaining ¾ cup orange juice and blend until smooth. Pour the mango mixture over the strawberry mix, filling the molds to the top. Use a knife to gently swirl some of the strawberry puree into the mango puree. If desired, add a few thinly sliced strawberries to each mold. Place the molds in the freezer and freeze for 1 hour. Remove and insert popsicle sticks. Return to the freezer and freeze until firm, about 4 hours. To remove the popsicles, run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Store in the freezer.
Frozen Chocolate-Mousse Trifles
by Martha Stewart
Ingredients:
2 cups crumbled chocolate angel-food cake (5 oz)
4 large egg whites
⅓ cup unsweetened cocoa powder sifted
½ oz bittersweet chocolate
1 tbsp brandy (optional)
½ cup sugar
½ cup cold heavy cream
Directions:
In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With the mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture. Fill each of 4 small glasses with ¼ cup of cake and top with heaping ¼ cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.
Try one of these recipes and tweet me what you think @lorenridinger
