Now that spring has finally arrived, the focus on food shifts to lighter recipes, with fresh flavors and colors. We crave lighter main dishes and fresh salads. So there are also dessert recipes that are appropriate for spring.
Whether you’re searching for a dessert for Mother’s Day or a shower or birthday, seasonal fruits can often provide spring dessert inspiration, as these ingredients are likely to be of the highest quality because conditions are optimal for their growth. Berries, stone and tropical fruit, as well as some citrus, such as limes or Meyer lemons, can be found in the produce section or farmer’s markets. Choose one or two main ingredients to feature for a dessert that highlights the fruit’s natural flavors. For instance, a berry medley does well with little more than a dash of rum, sugar and chopped mint garnished with a little whipped cream.
Simple ingredient additions or substitutions can make spring desserts stand out. Lime gives sweet dishes more complexity, adding a tart note. Substituting refined sugar with honey or maple syrup also changes a dish’s texture and sweetness. If you have a recipe in mind but want to give it a spring touch, replacing the main ingredient with a seasonal fruit can be effective.
Presentation can substantially affect the appearance of spring desserts. Garnishing with fresh, seasonal flowers or displaying desserts on mismatched antique dishes add color, fragrance and character to your dessert presentation. Simple and sleek dishes can give a gourmet touch and pieces with elaborate designs or patterns can bring to mind homemade and comfort food. Spring colors and motifs also add seasonal flare to the presentation.
Here are some recipes for healthier springtime desserts.
Berry Ginger Shortcakes
Makes: 10 servings
- 3 cups fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
- 2 tablespoons finely chopped crystallized ginger
- 1 2/3 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons butter
- 1/2 cup buttermilk
- 1/4 cup refrigerated egg product or 1 egg
- 1/2 cup heavy cream, whipped
- 1/4 cup light dairy sour cream
In a small bowl combine the berries and the crystallized ginger. Set aside.
Heat oven 425 degrees F.
For the shortcakes:
In a medium bowl stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine buttermilk and egg. Add to the flour mixture all at once, stirring just until mixture is moistened.
Lightly coat a baking sheet with cooking spray; set aside. On a lightly floured surface pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary.
Place shortcakes on prepared baking sheet. Bake for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.
In a small bowl combine the whipped cream and sour cream. Split the shortcakes in half. Place the bottoms on dessert plates. Divide the berry mixture among the bottoms. Top each with some of the topping mixture. Replace the shortcake tops.
Almond Panna Cotta with Blueberry Sauce
- 1 envelope unflavored gelatin (2 1/2 teaspoons)
- 1/4 cup cold water
- 2 cups reduced-fat milk
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 4 teaspoons Amaretto liqueur or several drops almond extract
- 1 cup frozen blueberries
- 2 tablespoons orange juice
- 1 tablespoon sugar
- 1/4 teaspoon cornstarch
- 1/4 teaspoon vanilla
For the panna cotta:
In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in Amaretto or almond extract. Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.
In another small saucepan, combine blueberries, orange juice, 1 tablespoon sugar and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
Run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.
Raspberry-Mint Swirl Cheesecake
- 5 cups plain low-fat Greek yogurt
- 3 3/4 teaspoons unflavored gelatin
- 1/2 cup low-fat milk
- 2 sprigs fresh mint
- 1 cup fresh red raspberries
- 3 tablespoons sugar
- 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- Fresh raspberries and fresh mint leaves for garnish
- 2 cups fresh raspberries
- 2 tablespoons honey
In a small saucepan, sprinkle 2 1/2 teaspoons of the gelatin over the milk; let stand for 5 minutes. Bruise mint sprigs by pressing with the back of a spoon; add to the saucepan. Heat and stir milk mixture over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. Remove and discard mint sprigs; set aside.
For the raspberry layer:
Place the 1 cup raspberries in a food processor or blender. Cover and process or blend until smooth. Transfer raspberry puree to another small saucepan. Stir in the 3 tablespoons sugar. Sprinkle remaining 1-1/4 teaspoons gelatin over raspberry mixture; let stand for 5 minutes. Heat and stir raspberry mixture over low heat just until gelatin is dissolved. Remove from heat; cover and chill for 15 minutes.
For the cheese layer:
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in Greek yogurt, the 1/3 cup sugar and the vanilla until smooth. Gradually beat in the milk/gelatin mixture.
Add 1/2 cup of the cream cheese mixture to the raspberry mixture; stir until well mixed. Set aside.
Spoon half of the white cream cheese mixture into an 8-inch springform pan. Spoon half of the raspberry mixture into mounds over the white cream cheese mixture in the pan. Using a narrow, thin-bladed metal spatula or a table knife, swirl raspberry mixture into white mixture. Repeat layering remaining white cream cheese mixture and raspberry mixture. Cover and chill for 24 hours.
For the raspberry sauce:
Place 2 cups fresh raspberries in a blender or food processor. Cover and blend or process until smooth. Press mixture through a fine mesh sieve; discard seeds. Add honey and mix well. Heat the sauce in the microwave, if you would like to serve it warm.
Using a small sharp knife, loosen cheesecake from the side of the springform pan; remove pan side. Cut cheesecake into wedges.
Drizzle some of the Raspberry Sauce on dessert plates. Place cheesecake wedges atop sauce on plates. Garnish with fresh raspberries and fresh mint leaves.
- ½ cup butter, softened
- ¼ cup granulated sugar
- 1 tablespoon snipped fresh thyme
- 2 teaspoons finely shredded lemon peel
- 1 tablespoon lemon juice
- ¼ teaspoon ground cardamom
- 1 ¼ cups all-purpose flour
- Coarse sugar
Preheat oven to 350 degrees F.
Beat the butter in a medium mixing bowl with an electric mixer on medium to high-speed for 30 seconds. Add 1/4 cup granulated sugar and beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice and cardamom. Add in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.
Divide dough into three equal portions. Roll each portion into a 6×4 inch rectangle (about 1/4 inch thick) on a lightly floured surface.
Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel and sprinkle cutouts with coarse sugar. You can make the cookies into any size you would prefer.
Place on ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool.
Place cookies in layers separated by pieces of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months. Makes 36 cookies.
For The Fruit:
- 8 ounces strawberries, hulled and halved (quartered if large)
- 8 ounces rhubarb, trimmed, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon coarse salt
For The Topping:
- 1 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter or healthy butter alternative (1/2 stick), melted
- 1/4 cup brown sugar
- 1/8 teaspoon coarse salt
For The Garnish:
Fresh basil leaves and frozen vanilla yogurt
Preheat oven to 375 degrees F.
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch and salt. Transfer to a greased 8-inch baking dish.
In a medium bowl, combine oats, flour, melted butter, brown sugar and salt. Stir until combined and slightly crumbly. Sprinkle over fruit.
Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil and serve with a scoop of frozen yogurt.
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