Enjoyable no-bake desserts


July 06, 2005|By Nichole Wright | Nichole Wright,SUN STAFF

Trying to avoid the heat by not cooking this summer? Icebox Desserts (Harvard Common Press, 2005, $17.95) gives you recipes that require little time over the stove and absolutely no baking.

Written by Lauren Chattman, with photography by Duane Winfield, Icebox Desserts features 100 recipes for cakes, pies, parfaits, mousses, puddings and other homemade desserts that can be made in minutes and set to chill while you complete the rest of your day's to-do list.

Not only can these desserts be prepared in advance, they are fairly easy to whip up and require simple ingredients such as chocolate, cookies and cookie crumbs, eggs, fruit, ice cream and heavy cream. The most difficult task might be trying to decide where to buy an inexpensive lemon zester (and how to use one for the first time) to make the No-Bake Fresh Strawberry Pie.

Of course some recipes, such as the Chocolate Caramel Nut Squares, could require an extra judgment call or two when it comes to deciding how to melt chocolate chips that the hot caramel was expected to melt.

Still, whether experimenting with the No-Bake Strawberry Pie, Chocolate Caramel Nut Squares, Butterscotch Fudge, Raspberry Peach Gelatins or any of the remaining 96 icebox desserts, you'll be in for a quick and enjoyable treat.

Raspberry Peach Gelatins

Serves 6

3 cups water (divided use)

1/2 cup sugar

1 envelope unflavored gelatin

4 bags Raspberry Zinger tea or other raspberry-flavored tea

2 tablespoons fresh lemon juice

2 medium-size ripe peaches, peeled and flesh cut from the pit into 8 wedges each

Combine 2 1/2 cups of the water and 1/2 cup of sugar in a small saucepan and bring to a boil. While waiting for the sugar-and-water mixture to boil, sprinkle the gelatin over the remaining 1/2 cup of water in a small bowl and let soften for 2 minutes.

After beginning to boil, remove the saucepan and contents from heat, and whisk in the gelatin mixture for 1 minute to dissolve lumps. Add the teabags and let them steep for 5 minutes; remove and pour the mixture into a medium-size bowl. Stir in lemon juice.

After preparing the dessert, cover it with plastic wrap and refrigerate for at least six hours or until firm. Do not keep refrigerated for more than one day. When ready to serve, fold the peach slices into the gelatin until evenly distributed, and spoon into six goblets or sundae dishes. Serve immediately.

Per serving: 82 calories; 1 gram protein; 0 grams fat; 0 grams saturated fat; 20 grams carbohydrate; 1 gram fiber; 0 milligrams cholesterol; 2 milligrams sodium


The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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