Fresh Fruit Desserts for Your Easter Buffet

by Michele Cheplic | More from this Blogger

09 Apr 2009 06:00 AM

Spring is in the air, so why not add some color to your Easter buffet with fresh seasonal fruit? The following desserts are excellent alternatives to the traditional all-chocolate creations typically featured at Easter feasts. Not only are they simple to make, they're also relatively healthy as well.

BLUEBERRY COBBLER BARS

Ingredients for Crust:

4 1/2 cups all-purpose flour

1 1/2 cup sugar

1 1/2 cup sliced or slivered almonds

1 cup (2 sticks) cold butter, cut into cubes

Ingredients for Pastry Cream:

4 large eggs

1/4 cup heavy cream

1 1/2 teaspoon almond extract

1/4 teaspoon vanilla extract

2 1/2 cup sugar

Ingredients for Fruit Layer:

3 cups fresh blueberries

Ingredients for Crumb Topping:

3/4 cup all-purpose flour

1/2 cup brown sugar

1/2 cup sliced almonds

6 tablespoons butter

Additional 1 cup sliced almonds

Directions:

Preheat oven to 350 degrees.

Lightly butter 17 1/2 x 12 1/2-inch jellyroll pan that has a 1-inch raised edge.

For crust: In a medium bowl, mix flour, sugar, and almonds. Cut in butter using a food processor or a fork until mixture looks like fine crumbs. Press into the bottom of the baking pan. Bake for 10 minutes.

For pastry cream: Combine eggs, cream, extracts and sugar with a whisk until well blended. Pour over baked crust and spread evenly over crust.

Sprinkle fruit on top of pastry cream.

For crumb topping: In a medium bowl, mix flour, sugar, and almonds. Cut in butter using a food processor or a fork until mixture looks like fine crumbs. Stir in additional chopped nuts. Sprinkle crumb topping over fruit layer.

Bake for 30 to 40 minutes or until golden brown and center is set.

Cool completely before cutting into squares.

RASPBERRY CHOCOLATE CAKE

Ingredients for Cake:

7 ounces dark chocolate

7 ounces unsalted butter

1 1/4 cup sugar

5 eggs

Pinch of flour

Dash of vanilla

1 cup raspberry preserves

1 cup fresh raspberries

Ingredients for Chocolate Icing:

12 ounces dark chocolate

6 ounces heavy cream

Directions:

Preheat oven to 350 degrees.

Melt chocolate and butter over a double boiler.

In a separate bowl whisk together eggs, sugar and flour until slightly frothy. Add vanilla. Add chocolate mixture and stir well.

Pour mixture into cake pan and bake for about 50 minutes. (Use a toothpick to test if it's done.)

Allow to cool, then pop cake out of pan and place onto a serving platter.

Heat raspberry preserves over low heat.

Pour warm preserves over chocolate cake.

To make the icing melt chocolate and heavy cream over a double boiler.

Pour icing over cake.

Garnish with fresh raspberries.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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