Cool Summer Treats

Cool Summer Treats

Dessert and kids go together like summer and sunshine. If you’re looking for a cool summer treat for a pool party or outdoor gathering where children—or children at heart—are present, you might consider one of this week’s recipes. Both are packed with yummy fruit flavor.

The raspberry cream pie recipe submitted by Sandra Lippowiths of Caro, Mich., combines tart raspberries, creamy cream cheese and cool whipped topping into a scrumptious dessert.

"I wanted to make a raspberry dessert similar to one we had tried in a local restaurant," Lippowiths says. "I started experimenting and came up with this."

If you’re looking for something a little "cooler," break out the ice cream freezer and try the recipe submitted by Ferne Tremelling of Wills Point, Texas. It’s certain to be a hit with grape-loving youngsters.

"This recipe is just a little different," Tremelling says. "It was always a great hit with our church kids."

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week, and sharing them with our millions of readers across the nation.

Raspberry Cream Pie - Sandra Lippowiths, Caro, Mich.

Crust:

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup margarine or butter, melted

Raspberry Filling:

• 1 and 1/3 cups sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 and 1/2 cups water (2 cups if using fresh berries)
• 4 tablespoons corn syrup
• 12 ounces frozen raspberries, thawed, or 1 pint fresh

Mix sugar, cornstarch and salt. Add 1/2 cup water and stir until smooth. Add remaining water, corn syrup and berries. Cook in a saucepan over medium heat until thick. Stir constantly. Set aside to cool. While raspberry filling is cooling, make cream filling.

Cream Filling:

• 4 ounces cream cheese, softened
• 1/2 cup sugar
• 5 ounces whipped topping, or whipped cream

Fold cream cheese, sugar and whipped topping together gently until smooth. Spoon over cooled crust. Then spoon cooled berry filling over cream filling. Allow to chill in refrigerator for at least 2 hours before serving.

Preheat oven to 375 degrees. Mix graham cracker crumbs, sugar and butter and press into a deep-dish pie pan. Bake for about 6 minutes. Set aside to cool.

Grape Ice Cream - Ferne Temelling, Wills Point, Texas

Recipe

• 1 12-ounce can frozen grape juice concentrate, thawed
• 2 and 1/2 cups sugar
• 1/2 cup fresh lemon juice
• 1 12-ounce can evaporated milk
• 1 pint light cream, or half and half
• 2 cups milk

Dissolve sugar in grape juice. Add lemon juice. Combine cream, evaporated milk and milk. Pour mixture into a 1-gallon ice cream freezer and churn according to manufacturer’s instructions.

Tips From Our Test Kitchen: Serve with wafer or shortbread cookies and a curl of lemon peel on top.

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