SUMMER FRUIT WITH
RASPBERRY-LIME DIPPING SAUCE

•  1 C fresh or frozen raspberries

•  1 lime

•  1 1/2 C Greek (strained) yogurt, reduced-fat is OK.

•  1/4 C packed light brown sugar

Assorted cut fresh fruit for dipping, (such as strawberries, grapes, melon, banana or kiwifruit slices, plum, peach, nectarine, apple, pear, and/or apricot wedges)

Place raspberries in a sieve or colander fitted over a bowl. With the back of a spoon, mash and press the raspberries through the sieve into the bowl; discard seeds. Grate 1 teaspoon of lime peel and squeeze 1 tablespoon of lime juice into the bowl of raspberry puree. Add yogurt and sugar to the bowl and stir to combine. If not serving the sauce right away, cover and refrigerate up to 1 day. To serve, spoon the sauce into a dipping bowl and place on a  large platter. Arrange fresh fruit on the same platter.

Note: If strained yogurt is not available, you can strain some yourself: Spoon 2 cups of plain, regular or low-fat yogurt into a large sieve or colander lined with cheesecloth or a coffee filter that is set over a bowl; cover and refrigerate 2 hours. Transfer the drained yogurt to a medium bowl and discard the drained liquid.

This recipe is from http://www.goodhousekeeping.com

BLUEBERRY CHEESE SPREAD

 (Can be made with any berry. If using high-seed berries, strain seeds out by mashing fruit in a colander, if you like.)

•  1/3 C fresh or frozen blueberries, washed and stemmed

•  1/4 C blueberry  jelly (or any berry jelly, depending on the berry you are using to flavor the cheese.)

•  8 oz cream cheese, softened  (low-fat is OK)

•  5 tsp. milk or enough for spreading consistency  

Lightly mash fresh or defrosted blueberries with a fork before combining ingredients. Spread on toast, pancakes or crackers. Yields six servings.

Tip: Don't have blueberry jelly? Try blueberry jam, or apple jelly, or any mild jelly, such as peach, which will not overpower, but will blend well with the blueberries.

FRUIT IN MAPLE CREAM

•  3 C fresh fruit (such as peach, cherries, apple, pear) and/or berries, rinsed and drained 

•  1 tsp lemon juice plus 1/4 C cold water

•  1/2 C pure maple syrup -- or imitation

•  1 C whipping cream

•  1/2 tsp almond flavoring (optional)

•  Mint sprigs, fresh berries for garnish

Stir lemon juice and cold water together in a cup. Cut up fruit (except small berries) and dip into the lemon mixture for a second or two, to preserve against browning. Berries do not need this step.

Put fruit and/or berries into a large bowl. Stir in maple syrup so all pieces are coated. Refrigerate, covered, at least 1 hour, stirring occasionally. Immediately before serving, whip cream just until very soft peaks form, then add almond flavoring, if using. Stir gently into the cream. Stir fruit mixture well one more time. Lightly fold cream into the mixture. Serve in stemmed glasses, garnished with mint sprigs and berries. Serves 6. 

Adapted from www.cdkitchen.com 

BERRY PEACH SHORTCAKE

•  1 package (8-oz) cream cheese, softened

•  1 can (14-oz size) sweetened condensed milk

•  1/3 C lemon juice PLUS 1Tbsp lemon juice

•  1 tsp vanilla extract

•  1 (6.5-oz) prepared sponge cake layer

•  1/4 C sugar

•  1 Tbsp cornstarch

•  1/2 C water

•  1 C fresh or frozen berries

•  1 peach, cored and sliced
   

In a large bowl, beat the cream cheese until fluffy. Gradually add milk, beating until smooth. Stir in 1/3 C lemon juice and vanilla. Spread frosting on the sponge cake; chill in refrigerator.
In a small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon of lemon juice. Cook and stir until thickened. Add berries and cook until bubbly. Chill. Before serving, top cake with peach slices and berry sauce. Leftovers can be stored, covered, in the refrigerator for several days.

Adapted from www.cdkitchen.com