THE ELECTRIC KITCHEN
Cool off with fruity desserts
HOT summer days call for cool desserts. It's also the perfect time to take advantage of summer's bounty of fresh fruits. Combine the two for some fresh, satisfying results.
What's nice about these recipes is they require minimal effort and -- except for the crust in the Strawberry Glazed Dessert -- there's no baking involved, which helps to keep the kitchen cool.
For the Blender Mango Sherbet, frozen mango slices work just fine, making this an ideal recipe for using your lucky stash of frozen fruit.
The addition of fresh melons is a refreshing and healthy twist to the Halo Halo recipe, which traditionally uses only sweetened preserved fruits.
Blender Mango Sherbet
1-1/2 teaspoons gelatin
4 tablespoons cold water
1-1/2 cups milk
1-1/2 cups mango slices
1 tablespoon lemon juice
1/4 cup sugar
Soak gelatin in cold water and dissolve over hot water.
Place all ingredients in blender container. Cover; turn on switch and mix until contents are thoroughly blended. Pour into refrigerator tray; freeze, stirring occasionally. Serves 6.
Approximate nutritional analysis, per serving: 100 calories, 2 g total fat, 1 g saturated fat, 5 mg cholesterol, 25 mg sodium, 18 g carbohydrate, 1 g fiber, 17 g sugar, 3 g protein.
Halo Halo Dessert Bowl
2 cans (15-ounce size) fruit cocktail, drained
1 jar (12 ounces) kaong (sugar palm), including liquid
1 jar (12 ounces) macapuno (grated coconut preserve), including liquid
1 cantaloupe, pared and diced
1 honeydew melon, pared and diced
Sugar to taste
3 cups milk
In a large bowl, combine fruits and sugar.
Just before serving, add milk and ice. Makes 12 servings.
Approximate nutritional analysis, per serving: 300 calories, 18 g total fat, 1 g saturated fat, 5 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 2 g fiber, 25 g sugar, 7 g protein.
Glazed Fresh Strawberry Dessert
1 cup butter or margarine
2 cups flour
1 cup sugar
1/4 cup cornstarch
Dash of salt
3-1/2 cups water
1 package (6 ounces) strawberry gelatin
2 teaspoons vanilla
4 baskets (12 ounce size) fresh strawberries
Preheat oven to 350 degrees.
Cut butter into flour. Press evenly into a 13-by-9-inch pan. Bake 15 to 20 minutes, or until golden brown; cool.
In a saucepan, combine sugar, cornstarch, salt and water. Bring to boil; cook until mixture is clear.
Remove from heat and add gelatin and vanilla. Cool.
Wash and hull strawberries; drain well.
Arrange berries on baked crust. Pour gelatin over berries. Chill until firm. Cut into serving pieces. Serve with whipped cream. Makes 20 servings.
Approximate Nutrient Analysis per serving (not including whipped cream): 220 calories, 9 g fat, 6 g saturated fat, 25 mg cholesterol, 100 mg sodium, 34 g carbohydrate, 2 g fiber, 21 g sugar, 3 g protein
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com