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Easter dessert that is refreshing

mickeygee Mar 29, 2013 05:31 PM

Charged with bringing a dessert for easter. Knowing that there will also be cheesecake, ice cream pie, cream puffs and the boatload of chocolate, thinking something along the fruit salad line might help balance the rich overload. But it's a bit early in the northeast for my favorite peach and basil salad. Any other suggestions for a fruit salad or fruit dessert that will help those of us trying not to go too overboard.

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    maxie RE: mickeygee Mar 29, 2013 05:33 PM

    Mounds of strawberries? They could be eaten separately, but would also compliment many of the other desserts.

    1 Reply
    1. re: maxie
      Violatp RE: maxie Mar 30, 2013 05:15 AM

      I think maybe it's too early in the season for really tasty strawberries? The ones I'm seeing are still awfully anemic.

      I'm making a carrot cake and lemon bars for Easter. I'm still cobbling together bits of different recipes for my cake, but will be doing Tartine's lemon bars (doubled so they really look like they do in the bakery).

      The lemon bars are QUITE tart so definitely refreshing.

      Pretty much anything tart and citrusy will fit your bill.

    2. biondanonima RE: mickeygee Mar 29, 2013 06:53 PM

      A citrus salad, with supremes of blood oranges, grapefruits, tangerines and any other interesting citrus fruits you can find would be nice. I also LOVE lemon desserts in the spring (or really, any time!) - a lemon meringue pie or little parfaits of lemon curd and fresh berries would be delicious.

      1. Cherylptw RE: mickeygee Mar 29, 2013 08:42 PM

        lime curd tart with blackberries and/or blueberries...Bon Appetit has a really great recipe.

        1. herby RE: mickeygee Mar 29, 2013 08:57 PM

          My friend always brings a meringue dessert - she bakes three meringue layers, tops each with mango puree and whipped cream, stacks them and freezes the cake. Cake defrosts during the dinner and she arranges sliced mango on top just before serving. Light and delicious!

          1. sunshine842 RE: mickeygee Mar 29, 2013 11:04 PM

            a trifle -- when I want a lighter version, I skip the traditional custard.

            I use angel-food cake to make it even lighter, then drizzle with Cointreau (or similar), lightly-crushed fruit, and whipped cream.

            You can make it a day ahead (it's Saturday - get busy!) and it looks very pretty in a big glass bowl.

            3 Replies
            1. re: sunshine842
              sheiladeedee RE: sunshine842 Mar 30, 2013 05:54 AM

              I do a lemon curd trifle with limoncello and raspberries, ravishing in a glass dish and very good to eat.

              1. re: sheiladeedee
                sunshine842 RE: sheiladeedee Mar 30, 2013 09:59 AM

                oh, YUM....I make my own limoncello (easy!) -- this would be awesome.

                1. re: sheiladeedee
                  angelsmom RE: sheiladeedee Mar 30, 2013 10:40 AM

                  Would you mind sharing your recipe? It sounds great!

              2. foodieX2 RE: mickeygee Mar 30, 2013 05:39 AM

                How about a blood orange or pink grapefruit granita? So easy to make-its just water, sugar and juice.

                I haven't made this but I bookmarked it recently and want to try it. It might fit the bill.

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                  HillJ RE: mickeygee Mar 30, 2013 05:43 AM

                  We call this Frozen Blackberry Dessert

                  1 pint frozen vanilla yogurt, softened
                  1 large box of blackberry Jello
                  2 cups of hot water
                  1/2 pint of fresh blackberries, washed & drained well

                  In a large bowl, dissolve the Jello into the hot water. Add the softened frozen yogurt and combine until the mix is pink and well incorporated. Fold in the berries. Pour into a mold (I use a Tupperware bundt with lid container but anything works as long as its large enough to hold the liquid and will release the dessert once frozen) and freeze until set.
                  I usually give the container a very quick dip in a pool of hot water to help the release from the plastic, tip over onto a plate, slice and serve.

                  Super easy, very refreshing and you can use any jello/fruit combo. Oh and it's a popular Easter color-pink!

                  1. s
                    sheiladeedee RE: mickeygee Mar 30, 2013 05:52 AM

                    Lots of good ideas in a fruit salad thread from a couple of days ago when I asked for suggestions....in chowhound.chow.com/topics/896010

                    1. greygarious RE: mickeygee Mar 30, 2013 07:29 AM

                      Blueberries, rounds of kiwi, and halved seedless green grapes, add a little sugar or honey. As the juices mix with the sugar, the resulting syrup makes the fruit as shiny as jewels.

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                        escondido123 RE: mickeygee Mar 30, 2013 10:33 AM

                        I made a Meyer Lemon Pana Cotta last week that was really good. Used equal parts heavy cream and non-fat Greek yogurt which kept it lightish. Would have been even better with some berries on top.

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