We’ve all had those moments where we’ve debated whether to have that extra slice of cake or to do a few extra laps around the park. But what if I told you there’s a way to have your cake and eat it too?
Yes, you read that right! We’re about to embark on a journey that will have your taste buds doing the salsa and your imagination running a flavour marathon.
From mango mousse that’ll transport you to a hammock on a sunny beach to zesty lemon-berry bars that’ll tickle your tongue and your funny bone, we’ve got it all.
So, join us as we peel, slice, dice, and blend our way through a medley of culinary adventures that will not only make your mouth water but also have you rethinking the way you view your daily dose of vitamins. These fruit dessert recipes not only curb your cravings but also leave you feeling nourished and satisfied.
1. Banana Pudding
When life hands you ripe bananas, it’s time to whip up a dessert that’s both heavenly and hassle-free. Imagine layers of velvety pudding, slices of luscious bananas, and the delightful crunch of vanilla wafers dancing harmoniously in your mouth in a single spoonful. Well, now stop imagining it because you can have it in real. Here is how to make a banana pudding:
Ingredients:
- 2 cups cold milk
- 1 tsp vanilla extract
- 2 (3.4 oz each) packages of instant vanilla pudding
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 package (11 oz) vanilla wafers
- 4 ripe bananas
- 3 Tbsp powdered sugar
Instructions:
- In a large bowl, beat cold milk and vanilla extract with the vanilla pudding mixes until the mixture thickens. Pour in the sweetened condensed milk and beat until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold about two-thirds of the whipped cream into the pudding mixture using a spatula.
- Combine powdered sugar with the remaining one-third of whipped cream and fold together. Refrigerate the whipped cream until ready to use.
- Begin assembling the trifle: Place approximately one-fourth of the vanilla wafers at the bottom of your trifle bowl, followed by about one-fourth of the sliced bananas.
- Spread one-fourth of the pudding mixture over the bananas and wafers. Repeat the layering process until you have four layers in total.
- Spoon the reserved whipped cream over the top of the final pudding layer and decorate as desired.
- Cover the trifle bowl and refrigerate for at least 2 hours before serving. This allows the flavours to meld and the dessert to set perfectly.
Related Article: Top Reasons Why Banana Is Good For Athletes
2. Lemon Blueberry Cheesecake Bars
These Lemon Blueberry Cheesecake Bars are like a sun-soaked vacation for your palate, offering a tantalising blend of tanginess and sweetness. Whether you’re a dessert enthusiast or a flavour explorer, these bars are bound to become your go-to dessert recipe for every occasion.
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, cold and cubed
- Zest of 1 lemon
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- To make the crust, combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy to prepare the filling. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated. Gently fold in the blueberries.
- Pour the filling over the cooled crust, spreading it evenly. Now, it’s time to make the streusel topping. In a bowl, combine the flour, granulated sugar, and lemon zest. Using a fork or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Sprinkle the streusel over the cheesecake filling.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are set and the centre is slightly jiggly. The bars will continue to set as they cool.
- Remove the pan from the oven and let the bars cool to room temperature. Once cooled, refrigerate for at least 2 hours or until completely chilled and firm.
- Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve these luscious Lemon Blueberry Cheesecake Bars to a chorus of ‘oohs’ and ‘aahs’ from your lucky guests.
3. Pineapple Upside-Down Cake
When it comes to eye-pleasing presentation and mouthwatering flavours, the Pineapple Upside-Down Cake is the dessert you want. It transports you to a tropical paradise, no matter where you are. Here is how you can relish the sunny side of baking in no time!
Ingredients:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained and juice reserved
- Maraschino cherries, as needed
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup reserved pineapple juice
Instructions:
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt the 1/2 cup of butter in the preheated oven. Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices over the brown sugar, placing maraschino cherries in the centres of the pineapple rings and in any gaps.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the 1/2 cup of softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
- Carefully spread the batter over the pineapple and cherry layer in the cake pan.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 5 minutes.
- Place a serving plate upside down over the pan and carefully invert the cake onto the plate. Let the cake cool completely before serving.
- Slice and serve your Pineapple Upside-Down Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
4. Strawberry Cheesecake Bars
These Strawberry Cheesecake Bars are a testament to the magic that happens when strawberries and cream cheese come together. Perfect for dessert tables, tea parties, or a solo sweet escape, these bars are a timeless treat that captures the essence of summer all year round.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and finely chopped
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 325°F (165°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- In a separate bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- For the strawberry swirl, in a food processor or blender, pulse the chopped strawberries, granulated sugar, and lemon juice until smooth.
- Pour the cream cheese mixture over the crust in the pan, spreading it out evenly.
- Drop spoonfuls of the strawberry swirl mixture over the cream cheese layer. Use a knife or toothpick to gently swirl the strawberry mixture into the cream cheese layer, creating a marbled effect.
- Bake in the preheated oven for about 35-40 minutes, or until the edges are set and the centre is slightly jiggly.
- Remove from the oven and let the bars cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or until completely chilled and firm.
- Using the parchment paper overhang, lift the bars out of the pan. Place them on a cutting board and slice into squares.
- Serve your Strawberry Cheesecake Bars with a garnish of fresh strawberry slices or a dusting of powdered sugar for an extra touch of elegance.
- Delight in the layers of velvety cheesecake and the swirl of vibrant strawberry goodness in each delectable bite!
5. Cherry Puff Pastry Pies
These Cherry Puff Pastry Pies are little bundles of joy! Enjoy the sweet magic of cherries wrapped in light, crispy pastry. Perfect for sharing or indulging solo, they’re a scrumptious treat that fits right in your hand. Whether it’s a picnic, a party, or simply a craving for something sweet, these mini desserts are sure to become a cherished favourite.
Ingredients:
- 1 sheet puff pastry, thawed according to package instructions
- 1 cup pitted cherries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, combine the pitted cherries, granulated sugar, and lemon juice. If using frozen cherries, you may need to add a teaspoon of cornstarch to help thicken the filling. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly. Remove from heat and let it cool.
- Roll out the thawed puff pastry sheet on a lightly floured surface. Using a round cutter or a glass, cut out circles from the puff pastry sheet. These will be the bases and tops of your mini pies.
- Place half of the puff pastry circles on the prepared baking sheet. Spoon a small amount of the cherry filling onto the centre of each pastry circle, leaving a border around the edges.
- Brush the edges of the pastry circles with the beaten egg. Place the remaining puff pastry circles on top of the cherry-filled ones, gently pressing the edges to seal.
- Use a fork to crimp the edges of the pies, creating a decorative seal. Brush the tops of the pies with more beaten egg for a golden finish.
- Using a sharp knife, make a small slit on the top of each pie to allow steam to escape during baking.
- Bake in the preheated oven for 15-20 minutes or until the pies are puffed and golden brown.
- Remove from the oven and let the Cherry Puff Pastry Pies cool on a wire rack.
- Once cooled, you can dust the tops of the pies with powdered sugar for an extra touch of sweetness and presentation.
- Serve your delightful Cherry Puff Pastry Pies as a charming dessert or a dainty afternoon treat, and watch smiles bloom with every bite!
6. Citrusy Orange and Almond Cake
This citrusy orange and almond cake is a flavour explosion! Bright oranges meet nutty almonds in every slice. Perfect for parties or a cosy tea time, this cake will add a zesty smile to your day.
Ingredients:
- 2 large oranges
- 4 eggs
- 1 cup granulated sugar
- 1 cup almond flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Sliced almonds for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Wash the oranges thoroughly. Place them in a pot of water and bring it to a boil. Boil the oranges for about 15 minutes to soften the peels and reduce bitterness. Drain and let them cool.
- Once cooled, cut the oranges into quarters and remove any seeds. Blend the whole oranges, including the peels, into a smooth puree. Measure out 1 cup of the puree for the cake.
- In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
- Add the almond flour, all-purpose flour, baking powder, and salt to the egg-sugar mixture. Mix until just combined.
- Gradually add the melted butter and vanilla extract to the batter, mixing until smooth.
- Gently fold in the orange puree until fully incorporated into the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is cool, dust the top with powdered sugar and sprinkle with sliced almonds for a delightful crunch and visual appeal.
- Slice into the Citrusy Orange and Almond Cake and let the citrus-kissed aroma and nutty flavours whisk you away on a delicious journey!
7. Spiced Pear and Cranberry Pie
The spiced pear and cranberry pie is a treat filled with sweet pears, tangy cranberries, and warm spices. It’s like a hug in a pie, perfect for chilly days and cordial get-togethers. Every slice is a little piece of comfort, making this pie your go-to for delicious, heartwarming moments.
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the Filling:
- 5-6 medium pears, peeled, cored, and sliced
- 1 cup fresh or frozen cranberries
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Zest and juice of 1 orange
For the Egg Wash:
- 1 egg
- 1 tbsp water
Instructions:
- Preheat your oven to 375°F (190°C).
- Prepare the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough comes together and can be pressed into a ball.
- Divide the dough in half. Roll out one portion on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming any excess hanging over the edges.
- In a large mixing bowl, combine the sliced pears, cranberries, granulated sugar, flour, ground cinnamon, ground nutmeg, ground cloves, orange zest, and orange juice. Gently toss until the fruit is coated with the spice mixture.
- Pour the fruit filling into the prepared pie crust.
- Roll out the second portion of dough and use it to cover the pie, either as a full crust or with a lattice pattern.
- Trim, fold, and crimp the edges of the pie to seal the filling. If using a full crust, make a few slits in the centre to allow steam to escape.
- Prepare the egg wash by whisking the egg and water together. Brush the egg wash over the top crust for a golden finish.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool on a wire rack before slicing.
- Serve your Spiced Pear and Cranberry Pie with a scoop of vanilla ice cream or a dollop of whipped cream, and savour the heartwarming blend of flavours that capture the spirit of the season!
8. Chocolate Covered Strawberries
While we thought chocolates couldn’t be unloved by anyone, this dessert has a different irresistible charm. Draped in silky chocolate, these juicy delights are a pleasure to eat. Perfect for a romantic treat or a fancy snack, they’re the bite-sized wonders everyone will love.
Ingredients:
- Fresh strawberries, washed and dried
- High-quality dark, milk, or white chocolate (chips or chopped)
- Optional: Chopped nuts, sprinkles, shredded coconut, or drizzled caramel for decoration
Instructions:
- Prepare a baking sheet lined with parchment paper. This will be used to place the chocolate-covered strawberries for cooling.
- Choose your chocolate: Melt your preferred type of chocolate in a microwave-safe bowl or use a double boiler. If using a microwave, heat the chocolate in 20-30-second intervals, stirring well between each interval, until fully melted and smooth.
- Hold the strawberry by the stem and dip it into the melted chocolate, swirling gently to coat about two-thirds of the strawberry. Allow any excess chocolate to drip back into the bowl.
- If desired, roll the chocolate-covered strawberry in chopped nuts, sprinkles, shredded coconut, or any other decoration of your choice while the chocolate is still wet.
- Place the strawberries onto the prepared parchment-lined baking sheet. Repeat the dipping process with the remaining strawberries.
- Once all the strawberries are coated, place the baking sheet in the refrigerator to allow the chocolate to set. This typically takes about 20-30 minutes.
Related Article: 6 Health Benefits of Dark Chocolate for Athletes
9. Blueberry Crisp
Blueberry Crisp is the dreamy dessert that brings the essence of summer to your plate with every spoonful. Whether enjoyed on its own or paired with a scoop of ice cream, this dessert is like a warm blanket on a chilly evening.
Ingredients:
For the Blueberry Filling:
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
- 1/2 tsp vanilla extract
For the Crispy Topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped nuts (such as almonds, pecans, or walnuts)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish (8×8-inch or similar) with butter or cooking spray.
- In a large bowl, gently toss the fresh blueberries with granulated sugar, lemon juice, and vanilla extract. If your blueberries are particularly juicy, you can add a teaspoon of cornstarch to help thicken the filling.
- Pour the blueberry mixture into the prepared baking dish, spreading it out evenly.
- In another bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, ground cinnamon, and salt for the crispy topping.
- Add the cold cubed butter to the dry mixture. Use a pastry cutter, your fingertips, or a fork to work the butter into the dry ingredients until you have a crumbly texture.
- Mix in the chopped nuts, distributing them evenly throughout the crumbly mixture.
- Sprinkle the crispy topping over the blueberry filling, covering it completely.
- Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
- Remove the Blueberry Crisp from the oven and let it cool slightly before serving.
10. Peach Roses
These peach roses are a feast for the eyes and taste buds! In just a few easy steps, you can make stunning roses that are perfect for special moments or to jazz up your daily meals with some edible beauty.
Ingredients:
- Ripe peaches
- Puff pastry sheets (thawed, if using frozen)
- Apricot preserves or honey (for glazing)
- Optional: Lemon juice (to prevent browning)
Instructions
- Preheat your oven according to the puff pastry package instructions.
- To prepare the peach slices, blanch peaches in boiling water for 30 seconds, then transfer to ice water and peel. Slice peaches thinly and uniformly.
- Create the Petals: If needed, cut large peach slices in half. Cut puff pastry sheets into 2-inch wide strips.
- To assemble the roses, brush a strip of puff pastry with apricot preserves or honey. Overlap peach slices along the strip, curving the edges upwards.
- Roll up the strip, starting from one end, to create the appearance of rose petals. Press the end to seal.
- The next step is to place it in muffin cups. Optionally, use muffin cups to hold the rose shape. Otherwise, place the roses on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until golden brown. Optionally, brush with more preserves or honey in the last minutes of baking.
- Let Peach Roses cool slightly after baking. Serve as dessert or garnish, plain or with whipped cream or ice cream.
Conclusion
From the zingy Lemon Blueberry Cheesecake Bars to the elegant Peach Roses, these fruit-inspired dessert ideas take us on a delectable journey. With every bite, we’ve discovered the joy of combining fresh flavours with a dash of creativity.
Whether it’s the comforting embrace of a Spiced Pear and Cranberry Pie or the simple elegance of Chocolate Covered Strawberries, these recipes remind us that the best desserts are the ones that bring smiles to our faces and warmth to our hearts.
So, as you explore these delightful creations in your own kitchen, remember that a little sweetness goes a long way in brightening up even the simplest moments.
