Blueberry Cobbler

In this versatile recipe, you can use just about any fruit, fresh or frozen, in place of the blueberries.

INGREDIENTS:
1/2 cup sugar
1 Tbsp. cornstarch
4 cups blueberries (fresh, or leave frozen)
1 tsp. lemon juice
2 Tbsp. butter
1 cup flour
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup whole milk

PREPARATION:
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.

Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.

Makes 8 servings.

Watermelon Sorbet

This refreshing sorbet recipe has less than a gram of fat per serve, and is wonderfully light and refreshing. It only requires a process of mixing together and freezing fruit, water, sugar, and egg whites.

INGREDIENTS:
500ml (2 cups) water
215g (1 cup) caster sugar
1.2kg seedless watermelon, rind removed, coarsely chopped
2 egg whites

PREPARATION:
1. Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.
2. Blend watermelon until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
3. Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.
4. Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture.
5. Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
6. Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls and serve immediately.

Chocolate Icebox Cake

This is a very sweet little recipe and easy to make. The cake can be chilled for up to 1 day.

INGREDIENTS:
1/3 cup chilled heavy cream
1/2 teaspoon granulated sugar
1/8 teaspoon vanilla extract
5 chocolate wafers such as Nabisco Famous
1/3 cup fresh raspberries

PREPARATION:
Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.

Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.

Serve cake with remaining berries.

Fruit Gratin

This is perhaps the quickest recipe on our site. Can you open two cans, chop a banana, mix and grill? Congratulations – you’ve got a delicious dessert! Serve these in individual ramekins with an ameretti biscuit for a quick triumph on special occasions.

INGREDIENTS
1 banana, peeled and diced
410g / 15 oz can Fruit Salad, well drained
420g / 15 oz can Vanilla Creamed Rice
2 tbsps toasted flaked almonds (optional)
1/4 cup brown sugar

PREPARATION
1. In a bowl mix together the banana, Fruit Salad, Vanilla Creamed Rice, and flaked almonds (if using).
2. Divide among 4 ramekin dishes and sprinkle each evenly with 1 Tbsp brown sugar. Fan grill in the middle of the oven at 190°C for 10 minutes until the top is golden and the creamed rice hot.

Serves 4.

French Chocolate Silk Pie

This delicious recipe is sweet and rich with the texture of silk. The secret is in the mixing of the eggs - be sure to mix for a full 5 minutes per egg.

INGREDIENTS
4 x eggs
1 cup butter, room temperature
1 1/2 cup white sugar
4 (2 oz) squares unsweetened baking chocolate, melted and cooled
2 teaspoon vanilla extract
1 prepared 8" pastry shell, baked and cooled


PREPARATION
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.

Chocolate Trifle Supreme

This recipe makes a devine trifle that every chocoholic will need second helpings of!

INGREDIENTS
1/2 cup water
1 x 20 oz / 500 gm package brownie mix
1 x 4 oz / 100 gm pack instant chocolate pudding mix
1 x 14 oz can sweetened condensed milk
1 x 12 oz / 330 gm container French Vanilla Cool Whip
Approx half a pint of heavy whipped cream
Approx half a bottle of caramel topping
1 x 1.5 oz / bar chocolate candy


PREPARATION
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold heavy whipped cream until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the caramel topping, half of the pudding mixture and half of the 12 ounce container of Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Reeses Cup Pie

If you know someone who loves Reese's Peanut Butter Cups, then this is the recipe for them! Garnish with shaved chocolate.

INGREDIENTS
2 pkg. instant chocolate pudding
1 (8 oz.) Cool Whip
6 Reese Cups
2 chocolate Graham Cracker pie crust

PREPARATION
Follow directions for mixing instant pudding. Dice Reese Cups up; mix into pudding and mix well. Mix in Cool Whip until smooth. Pour into pie crust. Freeze 4-6 hours. Let thaw 10 minutes before serving.