LEMON-STRAWBERRY SORBET CAKE

This is a new take on our favorite Lemon-Raspberry Sorbet Cake. I used white chocolate rather than dark (quite good), opted for fresh berries instead of frozen, and added frozen berries between the layers. As amazing as ever! And perfect for Fourth Of July 🙂

2 cups gingersnap cookie crumbs (I put cookies in large zip top bag, pound a bit, then “crumb” with a rolling pin)

3 tbsp unsalted butter, melted

2 pints lemon sorbet, softened

1 cup frozen mixed berries

2 pints strawberry sorbet, softened

3 cups fresh strawberries, halved

1-1/2 cups fresh blueberries

2-1 oz white chocolate baking squares (I used Baker’s brand)

1) Combine cookie crumbs and melted butter, stir well and press into bottom of 10″ springform pan; freeze 10-15 minutes until just firm

2) Spread softened lemon sorbet over crumb crust; scatter frozen berries on top and lightly press into sorbet; freeze 45 minutes

3) Spread softened strawberry sorbet over lemon sorbet; top with stripes of strawberries and blueberries

4) Melt white chocolate (1 microwave 30-45 seconds, spoon into a sandwich bag, and snip a small hole in a bottom corner of bag); squeeze melted chocolate over berries (a lattice pattern is lovely); freeze a minimum of 1 hour

5) To serve, remove pie from springform pan; allow to sit 5-10 minutes; slice and serve immediately

Servings: 8-12 (if you can contain yourself)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/06/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).

LEMON-BLUEBERRY BLINTZE SOUFFLE

Our family enjoys cheese blintzes, but making a dozen or more crepes to stuff with delightful cheese is a bit time-consuming. Enter the Blintze Souffle. It tastes just like beautifully stuffed crepes but–surprise, surprise–is easier to make and serve. Gone. All gone 🙂

Lemon Blueberry Blintze Souffle1

Lemon Blueberry Blintze Souffle2

1-8 oz pkg reduced-fat cream cheese

2 cups small-curd cottage cheese

6 eggs, divided

2/3 cup + 2 tbsp granulated white sugar

1 tsp vanilla extract

1 cup sour cream

1/2 cup lemonade

1/2 cup (1 stick) butter, softened

1-1/4 cup all-purpose flour

2 tsp baking powder

1 tsp lemon zest

1 cup water

2 tbsp cornstarch

1/4 tsp cinnamon

pinch of salt

2 cups frozen (or fresh) blueberries (or other berry/fruit)

2 tbsp lemon juice

1) Preheat oven to 350 degrees; lightly oil 13×9 baking dish

2) To large mixing bowl, add: cream cheese, cottage cheese, 2 eggs (reserving 4 eggs), 2 tbsp sugar (reserving 2/3 cup), and vanilla extract; beat on medium speed for 2 minutes; set aside

3) To large mixing bowl, add: reserved 4 eggs, sour cream, lemonade, and butter; beat on medium speed for 2 minutes; gradually beat in flour, 1/3 cup reserved sugar (reserving 1/3 cup), baking powder, and lemon zest

4) Pour half the egg-sour cream batter into bottom of prepared baking dish; gently spoon cream cheese mixture over batter; gently pour remaining egg-sour cream batter over cream cheese mixture; bake in oven 45-50 minutes until souffle puffs, is lightly golden, and just firm in the center

5) 10-15 minutes before souffle is ready to come out of the oven, add to a medium-sized saucepan: water, remaining 1/3 cup sugar, cornstarch, cinnamon, salt, blueberries, and lemon juice; cook over medium-high heat, stirring often, 8-10 minutes until berry mixture thickens; remove from heat

6) Remove souffle from oven, spread berry mixture over top (or you can serve on the side), and enjoy!

Servings: 6-8

BANANA-BLUEBERRY-LIME RICOTTA CREPES

Really, these crepes (AKA “blintzes”) should be dessert, but we made them into dinner (notice the ricotta cheese and…um…eggs). What made them special? Everything. However, I believe the lime juice and zest sets them apart. Put those thumbs up!

Banana-Blueberry-Lime Crepes

CREPES (about 12):

2 eggs

2 cups milk

1 tbsp granulated white sugar

pinch of salt

1-1/2 cups all-purpose flour

8 tbsp butter, melted (plus a little more for cooking crepes)

FILLING:

1-15 oz container reduced fat ricotta cheese

1 egg

1/4 cup powdered sugar

zest of 1 lime

SAUCE:

2 tbsp butter

12 oz frozen blueberries

1/2 cup granulated white sugar

1 tsp cornstarch

juice of 1 lime

2 ripe but firm bananas, sliced thick on the diagonal

1) Preheat oven to 400 degrees; lightly grease 9×11 baking pan

2) In medium-sized bowl, whisk eggs, milk, sugar, and salt; gradually whisk in flour; pour in melted butter and whisk until well combined and lumps disappear

3) In non-stick skillet over medium heat, melt a little butter; using a 1/4 cup scoop, pour crepe batter into skillet, tilting skillet to form 6-7″ diameter crepes; cook approximately 30 seconds each side until lightly golden; transfer to plate and continue until all batter is used (should make about 12 crepes); set aside

4) In medium-sized bowl, mix ricotta cheese, egg, sugar, and lime zest; divide ricotta filling between crepes, spooning down center of each crepe; roll up crepes and place seam-side down in baking pan; bake in oven 20 minutes

5) Meanwhile, to medium-sized saucepan add butter, blueberries, sugar, cornstarch, and lime juice; cook 10 minutes over medium heat, stirring occasionally; reduce heat to low

6) Remove crepes from oven, pour blueberry sauce over top, and scatter with banana pieces; serve

Servings: 4

BLUEBERRY CHEESE BLINTZES

What’s better than eating dessert first? How about eating dessert for dinner? That’s what we did with this dish, which can be justified (kind of) if you consider that ricotta and cream cheese figure prominently in the recipe. I love spoiling my guys 🙂

CREPES:

3/4 cup all-purpose flour

1-1/2 tbsp granulated white sugar

2 eggs

3/4 cup milk

1/2 tsp pure vanilla extract

pinch sea salt

1 tbsp + 1 tsp unsalted butter, melted

non-stick cooking spray

FILLING:

1-3/4 cups part-skim milk ricotta cheese

4 oz light cream cheese, softened

1 egg

1/3 cup granulated white sugar

1 tbsp lemon juice

2 cups blueberries, fresh or frozen, divided (1-1/2 cups for filling, 1/2 cup for topping)

BLUEBERRY SYRUP:

3/4 cup blueberry jam

1/4 cup hot water

1) CREPES: To medium bowl, add flour and sugar; beat in eggs, milk, vanilla extract, salt, and melted butter; refrigerate 1 hour;

2) FILLING: To medium bowl, add all filling ingredients except blueberries and beat until smooth; refrigerate

3) Preheat oven to 375 degrees

4) CREPES: Heat large skillet over medium heat and lightly spray with cooking spray; pour enough batter into skillet to make a 6″ diameter crepe; cook 1-2 minutes each side until lightly golden; remove from skillet with spatula and set aside; make remaining crepes in same manner (you should be able to make 12-16 crepes)

5) Lightly oil an 11×7 baking dish

6) Set aside 1 cup of filling (to be used as topping); divide remaining filling between crepes, spooning approximately 2 tbsp of filling down center of each crepe; set aside 1/2 cup blueberries (to be used as topping); divide remaining 1-1/2 cups of blueberries between crepes, spooning approximately 1 tbsp blueberries over filling of each crepe; roll crepes and place seam side down in baking dish

7) Spoon reserved filling down center of crepes, followed by reserved blueberries

8) BLUEBERRY SYRUP: Mix blueberry jam and hot water until smooth; pour over crepes; bake crepes in oven 25-30 minutes; ring the dinner bell!

Servings: 4-6