Ice Cream Bonbon Pops
You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks.
Raspberry, Lime and Toasted Coconut Pops
Using just a handful of ingredients, these pops are something I often crave as the weather warms up. When you shop for coconut milk, make sure to choose a brand that lists only coconut and water in its ingredients. There’s really no need for added preservatives, fillers and thickeners. The toasted coconut adds a lovely chew and looks pretty when sprinkled on the ends.
Popped Amaranth Parfait
Popped amaranth is a great way to add crunch to yogurt with fresh berries.
Milk-Chocolate Cremoso with Espresso Parfait
Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil is one of chef Michael Schwartz’s best-sellers. “Some people are like, ‘Whoa…olive oil and chocolate?'” Schwartz says. “But the olive oil reinforces the richness of the cremoso. As if you need any more richness.”
Molded Mocha-Marsala Semifreddo
This creamy multilayered frozen dessert uses a simple zabaglione (known as sabayon in French) of whipped egg yolks, sugar and Marsala as its base. The addition of bittersweet chocolate and strong espresso to the sweet zabaglione brings the flavors of the semifreddo into perfect balance.
Tomato Salsa with Cucumber “Chips”
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it’s made, but the flavors meld nicely after a day or two in the refrigerator.
Kale Chips with Almond Butter and Miso
“We have an entire garden bed dedicated to kale that we use for these chips,” says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
Salt-and-Pepper Sandwich Cookies with Strawberry-Lemonade Jam
These sweet and savory cookies are terrific with their strawberry-jam filling and on their own. The recipe makes a little extra jam–it’s also excellent on toast, muffins and angel food cake.
Strawberries with Buttermilk Ice and Balsamic Vinegar
Pastry chef Deanie Fox makes this fluffy granita with buttermilk, which is low in fat, high in calcium and easy to digest. She spoons the creamy, tangy ice over lightly sweetened strawberries, a vitamin C-loaded fruit.
Mango-Turmeric Lassi
Sweet aromatic mangoes, frozen banana and natural yogurt are beautiful on their own, but the addition of turmeric provides the perfect little boost of antioxidants and natural anti-inflammatory goodness.
Espresso Jell-O
Lauren Chattman, whose six cookbooks include Icebox Pies, specializes in desserts that don’t need baking. This jellied espresso, for instance, just requires brewing coffee and melting powdered gelatin in it. Served with whipped cream, it’s possibly the most delicious macchiato you’ll ever taste.
Pear-and-Fig Pie-in-a-Jar
Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it with fig-and-pear syrup, mascarpone cream, fruit and toasted walnuts.
Chocolate Chip-Pretzel Bars
These bars were inspired by the candy and cookies you’d mail to a homesick kid at summer camp.
Milk-Chocolate Cremoso with Espresso Parfait
Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil is one of chef Michael Schwartz’s best-sellers. “Some people are like, ‘Whoa…olive oil and chocolate?'” Schwartz says. “But the olive oil reinforces the richness of the cremoso. As if you need any more richness.”
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