Berry Cakes with Cinnamon Whipped Cream

Makes 9

• 1 stick (4 oz) unsalted butter, softened
• 3/4 cup plus 1 tbsp granulated sugar
• 2 large eggs, at room temperature
• 2 tbsp plus 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1 cup mixed fresh berries, plus more for garnish
• 2 tbsp confectioners’ sugar
• 1/2 tsp ground cinnamon. 

1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Ambrosia Fruit Salad

Makes 6 servings

• 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
• 6 seedless clementine oranges, peeled, separated into segments
• 1 pint strawberries, hulled, halved
• 2 kiwifruit, peeled, halved lengthwise, cut into slices
• 3/4 cup dried unsweetened coconut chips or shavings
• vanilla yogurt or sweetened sour cream
• fresh mint leaves, for garnish (optional)

1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Tropical Fruit Salad

Serves 6

• 2 bananas
• 2 cups fresh pineapple chunks or 1 (20 oz) can pineapple chunks, drained
• 1 (10 oz) can mandarin oranges, drained
• 2 cups chopped Granny Smith apples (about 2 medium apples)
• 1 cup sliced strawberries
• 1/2 cup thawed frozen limeade concentrate
• 1/2 cup honey
• 1/4 cup vegetable oil
• 1 tsp poppy seeds or papaya seeds

1. Slice bananas.  Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently.  Tightly cover; refrigerate. 
2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 
3. Stir poppy seeds into limeade mixture.  Pour over fruit salad. 
4. Gently mix fruit salad.  Spoon into individual dessert glasses.  Serve immediately. 

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Luscious Kiwi-Strawberry Salad

Serves 4

• 1 pint large strawberries
• 4 kiwis
• 2 tbsp lemon juice
• 2 tbsp honey
• 2 tbsp orange liqueur or orange juice
• pinch of cinnamon
• 2 tbsp sliced almonds

1. Rinse the strawberries and pat dry with paper towel.  Cut or pull out of the leaves as well as the hulls of the strawberries with a paring knife.  Peel kiwis with the knife. 
2. Cut the strawberries and kiwis into 1/4 inch thick slices.  Arrange the fruit in overlapping layers on a serving dish. 
3. In a small bowl, mix the lemon juice, honey, liqueur, and cinnamon until blended to make the orange dressing.  Drizzle the fruit with the dressing.  Cover the salad and refrigerate for 1 hour to let the flavors develop. 
4. Toast the almonds in a dry skillet over medium heat until golden brown.  Set aside.  Before serving, sprinkle the almonds over the fruit. 

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Philadelphia “Fruit Smoothie” No-Bake Cheesecake

Makes 16 servings

• 1 1/2 cup graham cracker crumbs
• 1/4 cup (1/2 stick) butter, melted
• 2 tbsp sugar
• 4 pkg (8 oz each) Neufchatel cheese, softened
• 1/2 cup sugar
• 1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
• 1 tub (8 oz) whipped topping, thawed, divided

1. Line 13×9″ baking pan with foil, with ends of foil extended over sides of pan.  Mix graham crumbs, butter and 2 tbsp sugar; press firmly onto bottom of prepared pan.  Refrigerate while preparing filling. 
2. Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.  Smash drained berries with fork; stir into cheese mixture.  Gently stir in 2 cups of the whipped topping.  Spoon over crust; cover. 
3. Refrigerate 4 hours or until firm.  Use foil handles to remove cheesecake from pan before cutting into pieces to serve.  Top with the remaining whipped topping.  Store leftover cheesecake in refrigerator. 

How-to: Have fresh berries on hand?  Simply omit frozen berries and increase sugar to 3/4 cup.  Add 3 cups fresh mixed berries and the sugar to the Neufchatel cheese.  Mix with electric mixer on medium speed until well blended.  Continue as directed. 

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Strawberry Cream Roll

Serves 8

Cake Roll:

• 1/2 cup sifted cake flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 eggs, separated
• 1/2 cup sugar
• 1 tsp vanilla
• confectioners’ sugar

Filling:

• 1 pint strawberries
• 1 cup heavy cream
• 2 tbsp confectioners’ sugar

1. Preheat oven 400°F.  Grease 15x10x1″ jelly roll pan.  Line bottom with waxed paper; grease paper.  Sift together flour, baking powder and salt into piece of waxed paper. 
2. Beat egg whites in small bowl at high speed until soft peaks form.  Beat in 1/4 cup sugar, 1 tbsp at a time, until stiff peaks form.  Beat yolks, remaining 1/4 cup sugar and vanilla in another small bowl until thick and fluffy.
3. Fold in flour mixture, half at a time, with rubber scrapper until completely blended.  Fold meringue into egg yolk mixture until no streaks remain.  Spread mixture evenly in prepared pan.  Bake at 400°F for 10 minutes or until center springs back when lightly pressed. 
4. Loosen cake around edge with knife; sieve confectioners’ sugar lightly over cake.  Cover with paper towel.  Invert onto wire rack; peel off waxed paper.  Starting at short end, roll up cake with towel.  Cool cake completely on wire rack. 

Filling:

1. Wash and hull berries; dry on paper towel.  Slice into small bowl.  Beat cream in another small bowl until slightly thickened.  Add confectioners’ sugar, continue beating until stiff. 

To assemble:

1. Unroll cake carefully.  Sprinkle top of cake evenly with sliced berries.  Cover with whipped cream spread within 1/2″ of all edges. 
2. Reroll cake again using towel as guide. Refrigerate until serving time. 

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Strawberry Salad in Puff Pastry Shells

Makes 6 servings

• 1 qt strawberries, hulled and quartered
• 3 tbsp sugar
• 1/2 tsp balsamic vinegar
• 1 tbsp finely minced fresh tarragon or mint, plus more for garnish
• 1 pkg frozen puff pastry shells
• 1 tbsp milk
• 2 tbsp strawberry jam

1. In a bowl, stir strawberries, 2 tbsp of the sugar, the vinegar and minced tarragon; refrigerate 1 hour. 
2. Heat oven to 400°F.  Brush tops of pastry shells with milk; sprinkle with remaining 1 tbsp sugar.  Bake at 400°F for 22 minutes.  Remove from oven.  Carefully remove tops with a fork; set aside. 
3. Return shells to oven for an additional 2 minutes.  Remove from oven and brush insides of shells with strawberry jam. 
4. Spoon 1/2 cup strawberry salad into each shell.  Rest top on the side, garnish with fresh tarragon sprigs and serve. 

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