Measuring Cup Size

Cool summer desserts: Fast, easy and fun

Is there a better time for dessert than summer, when late sunsets encourage us to linger at the table for an extra course? My favorite warm weather desserts are fuss-free and made with seasonal ingredients. When choosing a recipe to end a weeknight supper, family barbecue or a casual beach picnic, I keep the following in mind:

TAKE ADVANTAGE OF FRUIT

It’s easy to put together a great dessert when you start off with farm-fresh peaches, juicy plums, or strawberries. Recipes that require little or no cooking, like Watermelon and Blackberries in Ginger Syrup or Grilled Peaches with Mascarpone and Honey are my favorites at this time of year.

LOOK PAST ICE CREAM

A chilled dessert is always welcome in the summer. But instead of reaching for ice cream, why not try an equally refreshing alternative, like a cool parfait of coconut tapioca and mangoes or a zingy lemonade gelatin mixed with local strawberries?

BE WHIMSICAL

A barbecue is no occasion for a serious chocolate gteau or a fancy creme brlee. It is just the right time to pass around desserts like raspberry and marshmallow cream-filled whoopee pies or fresh strawberry hand pies.

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WATERMELON AND BLACKBERRIES WITH GINGER SYRUP

For the most refreshing result, make sure your syrup and fruit are well chilled.

½ cup sugar

1 cup water

One 2-inch piece fresh ginger, peeled

3 cups ½-inch watermelon cubes, chilled

½ cup blackberries, chilled

1. Combine sugar, water and ginger in a small saucepan and bring to a boil. Turn down the heat and simmer until slightly thickened, about 5 minutes. Transfer to a small bowl or glass measuring cup, let cool, discard ginger, cover with plastic wrap, and refrigerate for at least 1 hour and up to 1 week.

2. Spoon watermelon and blackberries into dessert goblets. Pour syrup over fruit and serve immediately. Makes 4 servings.

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GRILLED PEACHES WITH MASCARPONE

Mascarpone, or Italian-style cream cheese, is available at specialty foods stores and most supermarkets. You may substitute fresh ricotta cheese or creme frache.

4 ripe but firm peaches, halved and pitted

2 tablespoons unsalted butter, melted

½ cup mascarpone

¼ cup best-quality honey

1. Preheat gas grill to medium-high.

2. Brush cut sides of peaches with butter.

3. Grill, uncovered, until just softened and warmed through, 3 to 4 minutes. Transfer to dessert plates, spoon some mascarpone alongside peaches, drizzle with honey, and serve immediately. Makes 4 servings.

Meatless Monday: Julia Butterfly Hill's Vegan Lasagna | Broward ...

Understands the need for extreme measures when it comes to environmental activism. In the late 1990s, she spent 738 days living in a redwood tree named Luna, to bring attention to the plight of the world’s ancient forests. Through her vigil, she  negotiated to permanently protect the 1,000 year-old tree and a nearly three- acre buffer zone. She says that our forks are also powerful change agents.

“I love food!” Hill told Natural Home Garden . “I love preparing meals that are both decadently delicious and happily healthy. I’m a joyous vegan, and I celebrate how fabulous this lifestyle is for my body, my world, my planet, and for the animals as well.”

Hill eats animal-free food that’s organic, local, in season, and free of added junk—food that she calls “a celebration of life.” Her recipe for delicious vegan lasagna takes about a half hour to prepare and provides plenty of opportunity for interpretation. If you don’t have fresh herbs on hand, substitute 1 teaspoon each of the dried herbs or 2 tablespoons Italian Seasoning.

  This 2 cups vegetables, chopped small (optional)