Posts Tagged ‘fruit desserts’
Easy Brownie & Fruit Kabobs
These Adorable ‘No-Bake’ Treats Take Minutes To Prepare!
In honour of Canada Day and Independence Day, I wanted to share this dessert that is perfect for a summer party and doesn’t involve baking in a hot kitchen. These are called Brownie and Fruit Kabobs and they look amazingly tempting on a dessert platter and best of all they’re easy and quick to make. This recipe, as posted on LifeMadeDelicious.ca uses packaged brownies that require baking, but I recommend skipping this step and using store bought mini-brownies. This will cut down your preparation time and also avoid having to use a hot oven. Feel free to get creative with the ingredients. If you’re not a chocolate fan, maybe use marshmallows instead…imagine using strawberries and marshmallows for a patriotic Canada Day look! Have fun making these adorable kabobs and enjoy this festive weekend!
EASY BROWNIE & FRUIT KABOBS
1 pkg (roll type) Pillsbury Refrigerated Brownies OR a package of prepared brownie bites
4 cups (1 L) fresh pineapple chunks
5 cups (1.25 L) halved fresh strawberries
10 large bananas, cut into 1-inch pieces
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) butter or margarine
20 (10-inch) bamboo skewers
Make brownies as directed on package. Cool completely, then cut into 1 1/4-inch squares.
Line cookie sheets with waxed paper. Alternately, thread 3 brownie pieces, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs. Makes 20 kabobs.
Low-Fat Peach-Blueberry Crisp
Frozen Berries Make This Healthy Treat Easy To Prepare!
I just love finding desserts that are easy and quick to make and that have nutritional value as well. I found this recipe at DailyMail.com and it boasts a reduced calorie count because of less butter and crumble topping than other fruit crisps. I’m happy to hear that, especially as bathing suit season approaches! And I certainly don’t want to give up my dessert! This recipe is great because you get the natural sweetness of the berries, and you can use whatever fruit combination you want, or have on hand. Feel free to add nuts to the crumble (which I always love to do) and top with low-fat yogurt. It also makes a nice big batch so it’s great for company or for lots of leftovers. Please let me know how you enjoy this delicious and healthier fruit treat!
Low-Fat Peach-Blueberry Crisp
2 1/4 cups frozen peaches, defrosted
2 1/4 cups frozen blueberries, defrosted
1/2 tsp almond extract
1/3 cup white (granulated) sugar
1 Tbsp. cornstarch
1/4 cup quick-cooking or regular oatmeal (do not use instant oatmeal)
1/2 cup flour
1/3 cup light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
3 Tbsp. cold salted or unsalted butter, cut into small cubes
Combine the fruit and any accumulated juices, almond extract, white sugar and cornstarch in a large bowl, mixing well. Let it sit at room temperature for 20 minutes.
Preheat the oven to 350 degrees. Have ready an 8-by-11-inch (ungreased) shallow baking dish or one of similar volume.
Combine the oatmeal, flour, brown sugar, cinnamon and nutmeg in a separate bowl. Add the butter and use your fingers to thoroughly work it into the dry ingredients. The consistency will be crumbly.
Pour the fruit mixture into the baking dish, distributing the berries and peaches evenly. Scatter the crumb topping over the fruit, covering it as much as possible. Bake for 50 to 60 minutes, until the fruit is bubbling up the sides of the dish and the crisp topping is just starting to brown.
Let it rest for 5 minutes before serving. Makes 6 to 8 servings.
Nutrition per serving (based on 8, using unsalted butter): 190 calories, 2 g protein, 37 g carbohydrates, 5 g fat, 3 g saturated fat, 11 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 26 g sugar.