Admittedly, in summer even enthusiastic hobby chefs lack the motivation to spend time in the heated kitchen. No wonder the food is then mostlyprepared on the grilland you don't feel like baking. Luckily, there are plenty of no-bake recipes out there. Surprise your family and guests with a quick and delicious dessert! We have put together several ideas for light and healthy summer desserts.
Simple summer desserts in a glass
The summersDesserts im Glasare classics and are often served as a dessert. When beautifully arranged, they also look good. Here are several ideas for quick and easy layered desserts that you can prepare without much effort. Whether parfait with mascarpone, trifle with exotic fruits or lime mousse: there is something to suit every taste. By the way, if you're looking for recipes for summer desserts to bring with you, you'll find them here too!
Easy no-bake desserts: parfait with mascarpone, berries and sponge cake
Simple dessertswithout bakingare prepared most quickly in a glass. Here is an idea on how to make parfait with mascarpone, berries and sponge cake. These are the necessary ingredients for 4 servings:
- 4 pieces of sponge cake
- 560 ml lemon sorbet, melted
- 250g mascarpone, 82% fat content, heat treated
- 150g whipped cream
- 50 ml condensed milk
- 1 teaspoon vanilla sugar
- Zest of one lemon, grated
- 250 ml Lemon Curd
- Berries, for garnish
Ingredients for the lemon sorbet:
- 200 ml lemon juice, freshly squeezed
- 200 ml water
- 200g sugar
- 1 egg white (take a medium egg)
- 1/2 cup lemon balm, chopped small
Preparation:Put the water in a pot and heat slowly over low heat. Add the sugar to the lukewarm water and dissolve while stirring constantly. Add the lemon juice and after three minutes remove the pot from the heat. Let the liquid sit at room temperature for 50 minutes. Then beat the egg white until stiff and gradually stir in until a creamy, airy mixture is formed. Pour into a cold container, close and place in the freezer. Every 40 minutes, remove the lemon sorbet from the freezer and stir. After 3 hours, fold in the lemon balm.
Ingredients for the lemon curd:
- 4 medium-sized lemons from the health food store
- 150g powdered sugar
- 100 g butter, unsalted
- 4 small eggs
Preparation:Zest and squeeze the lemons and put the lemon zest with the juice and powdered sugar in a small pot. Bring the liquid to a boil, reduce the heat and add the butter. In the meantime, beat the four eggs and gradually stir them into the lemon liquid. Allow the lemon-egg mixture to thicken over low heat for 5 minutes. Pour the lemon curd into a sterilized mason jar.
Prepare the parfait with mascarpone:
1. Cut the sponge cake into 1 cm thick slices, drizzle with the melted lemon sorbet and let it sit for 10 minutes.
2. In the meantime, place the mascarpone, whipped cream, condensed milk and vanilla sugar in a high bowl and mix with a hand blender to form a light, creamy mixture.
3. Place the lemon curd and lemon zest in a small bowl and mix well until a thick and light yellow mixture is formed. Add the mascarpone cream to the lemon curd and stir. Spread the finished lemon mascarpone cream on the cake and garnish with berries and chocolate shavings.
Summer desserts without baking: recipe for trifle with strawberries and liqueur
The next suggestion for delicious summer desserts in a glass takes us on a culinary journey to Great Britain. The trifle with strawberries and liqueur is considered a true dessert classic there. In England it is served in large glass bowls, across Europe amateur chefs portion it out and distribute it into glasses. Here are the necessary ingredients for 4 servings:
- 1/2 Lage (ca. 50 g) Wiener Boden, hell
- 40 ml Amaretto liqueur with almond and cocoa flavor, 28% vol
- 100 g crème fraîche or pudding powder with vanilla flavor or quark
- 1/3 tsp vanilla sugar
- 1 tbsp powdered sugar
- 100g whipped cream
- 100g raspberries
- 150 g apricots, cut into thin wedges
- 10 g meringue, coarsely crumbled
- Mint leaves
Preparation:
1. Use a glass to cut out circles from the Viennese base and place them in the glasses. Drizzle with the Amaretto liqueur.
2. Place the apricots on the Vienna base, add the meringue on top and place the jars in the refrigerator for 15 minutes.
3. Beat the crème fraîche, whipped cream, vanilla and powdered sugar with a whisk until creamy. Spread the finished cream on the apricots and smooth it out.
4. Garnish with the raspberries and mint leaves and serve the trifle chilled.
Quick summer desserts without baking: recipe for lime mousse in a glass
There is hardly a quicker idea for a summer dessert than mousse. In the next recipe, the limes play the main role because they give the mousse a fresh note. Here are the ingredients you need for this light dessert (quantities shown are for 4 servings):
- 3 medium-sized limes from the health food store
- 1 avocado, pitted, peeled and halved
- 250 g Mascarpone
- 21 ml condensed milk
- 80 g powdered sugar or 4 tbsp honey
Preparation:Rinse the limes well under hot water and grate the peel finely. Squeeze out the lime juice and put it in a bowl, add the avocado and puree the whole thing until fine. Place the lime zest with the mascarpone, condensed milk and powdered sugar or honey in another bowl and mix well. Add the mascarpone mixture to the avocado cream and fold in. Cover the mousse with cling film and put it in the fridge. After four hours you can serve them.
Summer desserts with no-bake pie crust
Ob Cheesecake, tart or “refrigerator cake”: No summer cake can do without a cookie base. The crumb bases are quick and easy to make. The cake bases are made from crumbled cookies, milk and butter. Instead of putting them in the oven, they go in the fridge. This eliminates the need for baking at all!
By the way, here are some ideas of what you can use to make a crumb or cookie base.
- Oatmeal, butter and chocolate
- Shortbread cookies, butter and banana
- Ladyfingers, ground almonds and butter
- Puffed rice with white or black chocolate and ground walnuts
- Cookies, marzipan and butter
Summer Dessert Recipes: Strawberry Tart
This strawberry tart is quick and easy to make. The cake base is made from dates, walnuts and oat flakes. Here are the ingredients at a glance (10 pieces):
For the cake base:
- 1 1/2 cups walnuts, ground
- 3/4 cup oatmeal, crumbled
- 10 medium sized dates, pitted
For the filling:
- 1 1/2 cups (approx. 150 g) tofu, soft
- 1/2 tsp vanilla powder
- 1/4 cup maple syrup
- Juice of one lemon
To garnish:
- 2 handfuls of strawberries
Preparation:
1. For the crumb base, first put the oat flakes in a freezer bag, close the bag and roll over it 5-6 times with a rolling pin. Then put the crumbled oat flakes with the walnuts and dates in a bowl and mix with a hand mixer to form a sticky dough. Optionally you can also add 1-2 spoons of melted butter.
2. Grease a round springform pan with a diameter of 20 cm and pour the walnut-date-oatmeal mixture into it. Grease a glass and use it to flatten the crumb base. Cover the springform pan with cling film and place it in the freezer.
3. Place the ingredients for the filling in a deep bowl and mix with the hand blender until smooth.
4. Spread the tofu cream evenly over the cake base and smooth it out. Chill the tart for about 4 hours.
5. After 4 hours, garnish the tart with the strawberries and serve.
Light summer desserts: no-bake cheesecake
A cheesecakewithout baking is sure to be a hit with your guests. Surprise your friends with a light summer dessert or serve the cheesecake with afternoon coffee. Here is an overview of the necessary ingredients (approx. 10 pieces):
For the crumb base:
- 250 g ladyfingers, crumbled
- 100 g Butter
For the cream:
- 400 g apricots, fresh, quartered
- 400 g Mascarpone
- 200 g quark
- 80g powdered sugar
- 1 Take Vanilla-Pulver
- Zest of an organic lemon, grated
To garnish:
- Mint leaves, fresh
- 1 handful of strawberries, fresh
- 1/3 handful of blueberries, fresh
- 1/2 handful of apricots, cut into wedges
Preparation:
1. Grease a round springform pan with a diameter of 20 cm. Place the ladyfingers in a freezer bag, close the bag and roll over them with a rolling pin. Melt the butter in the microwave and add it to the finely crushed ladyfingers. Mix everything well and pour into the springform pan. Distribute the butter and biscuit mixture evenly and flatten it into a 1 cm thick cake base. Place the springform pan in the freezer for 20 minutes.
2. Place the ingredients for the cream in a deep bowl and mix until smooth. Spread the cream evenly over the biscuit base and press it lightly with a greased glass. Chill the cheesecake for 4 hours.
3. Shortly before serving, garnish the cake with the mint leaves, blueberries, strawberries and apricots. Use a cake ring knife to remove the cheesecake from the ring and carefully remove the edge of the springform pan.
Healthy summer desserts without baking: recipes for fruit ice cream
Fruit ice cream is one of the most popularSummer desserts. You can make this delicious, creamy dessert yourself quickly and easily, even without an ice cream maker. We offer you two recipes that you can try on hot summer days. Of course you can vary them to your heart's content.
Quick desserts without baking: fruit ice cream with strawberries
Ingredients:
Servings: 6
- 1 kg frozen strawberries
- 21 ml condensed milk, sweetened
- 200 ml yogurt
- 3 TL Honig
- 6 ice cubes
- 1/2 tsp sea salt
Preparation:First put the strawberries and ice cubes in a food processor and puree them into a creamy mixture. Then gradually add the condensed milk, add the honey and sea salt and mix well until the ice cream mixture has the desired consistency. Finally, pour the mixture into ice cream molds and place in the freezer overnight.
Healthy summer desserts without baking: recipe for ice cream with coconut milk and fruits
Ingredients:
- vegan whipped cream, chilled in the refrigerator for at least 30 minutes
- 350 ml coconut milk, cooled, fat content 60%
- 2 TL Vanillepulver
- 20 ml lemon juice, freshly squeezed
- 1/2 tsp sea salt
- Fruit of your choice (e.g. berries, apricots, mangoes), frozen
Preparation:Place the whipped cream, coconut milk, vanilla powder, lemon juice and sea salt in a deep bowl and puree until smooth. Add the frozen fruit and stir or puree. Pour the ice cream mixture into a pre-chilled container or pre-chilled ice cream molds and place in the freezer. Take the ice cream mixture out of the freezer every 40 minutes and stir. Repeat the process 3 times and then leave in the freezer overnight. The next day the ice cream is ready and can be served.
