To make this classic smoothie, simply blend blueberries with milk or plain yogurt. By using milk instead of juice, you get a creamier and less sweet smoothie.
Рубрика: Recipes from the «Goûter l’été!» («Taste of Summer!») Issue
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Raspberry Whoopie Pies
These small cake sandwiches will make the whole family smile. Soft cocoa cookies are brightened with the tang of the raspberry filling, as well as either a cream-cheese frosting or chocolate whipped cream, which will be a hit with the kids! It’s a handheld dessert that’s perfect for a picnic.
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Vanilla Hot Milk Cake with Strawberries
Why heat milk with butter before mixing it with the dry ingredients? Because once it’s warm, the milk has a chemical reaction with the other ingredients, making the batter more tender and resulting in a wonderfully moist cake!
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Raspberry-Peach Creamsicles
Summer goes hand in hand with ice pops. This ice cream version, made with cream and condensed milk, doesn’t require an ice cream maker. Layered in moulds along with a peach purée and raspberry purée, the vibrant colours make it a swirl of joy!
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Rustic Morello Cherry Pie
This rustic-looking pie is the ultimate in summer simplicity. It requires just one crust, with the edges folded over the fruit filling, made from homemade dough that bakes up crisp and flaky. While it chills in the fridge, use this time to pit the sour cherries, which are then flavoured with a bit of almond extract. The balance between the cherries’ tartness and sweetness makes for an irresistible dessert you’ll want to make again and again, all summer long.
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Smore’s Ice Cream Sandwiches
With our RICARDO cookie mixes, making ice cream sandwiches is super easy. In this recipe, ice cream is sandwiched between two s’mores-flavoured cookies with chocolate and marshmallow. To bring back those fireside memories, dip the sandwich edges in melted chocolate and sprinkle with graham cracker crumbs.
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Almond-Blueberry Cake
With its soft texture from the almond flour, this cake will stick with you all season long. It’s flavoured with almond liqueur and topped with almonds coated in maple syrup, which then caramelize and crisp up while baking. Serve with yogurt that’s also been flavoured with almond liqueur. And the best part? You can use any seasonal fruit you like!
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Rice Pudding with Apricots and Pistachios
When it’s too hot to cook, you’ll love having this recipe on hand that comes together with just a little prep. The rice pudding consists of egg yolks, milk, vanilla and arborio rice. You only need to add a small amount of sugar, making it a light and not overly sweet dessert. Top with apricots that have been gently cooked in a light syrup, followed by a drizzle of olive oil for added richness.
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Vegan Whipped Cream
A delicious substitute for whipped cream, this light and airy option is made with just a few ingredients, most notably soy drink and coconut oil. It’s a dairy-free topping that perfectly crowns desserts, iced coffees and fresh, seasonal fruit.
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Strawberry-Raspberry Cobbler
Like fruit pudding cakes or crumbles, cobbler is one of those desserts that’s best enjoyed still warm with a big scoop of vanilla ice cream. On top of a strawberry-raspberry compote, add pieces of dough cut with a cookie cutter. Made with flour, butter and yogurt, it has a soft and crumbly, scone-like texture. It’s the perfect dessert to make with your fresh summer berries.