Easy sorbet

It tastes great, is refreshing and is pretty to look at. And it’s oh so easy to make!

The recipe is a simple sorbet that I ran across on the Internet. Although others claim it’s been around for many years, Mark Bittman wrote about it in a 2008 New York Times column and many people have made it since.

The recipe is as simple as it gets with three ingredients: frozen fruit, yogurt and sugar.

Give the ingredients a whirl in a food processor, and the result is a smooth and delicious treat that’s perfect for a summer snack or dessert.

I made mine with a frozen fruit mix of strawberries, peaches, mangos and pineapple. The sorbet was delicious and such a gorgeous peachy color.

I don’t have a large processor (although I do wish my checkbook would allow for the splurge!), so I used my mini-prep food processor, making just half a recipe. The processor complained a little bit, because it was a big load for the tiny machine, but it did do the job fairly well, only leaving a few pieces of unprocessed mango!

When you’re making the sorbet, watch it closely so it doesn’t go from the point of sorbet to smoothie. And eat it immediately for the best results.

The fun thing about this recipe is the many ways you can adapt it. I’ve been reading variations such as blueberry/ lemon yogurt/ brown sugar and Bittman’s variation with frozen cherries and 4 ounces of melted and cooled bittersweet chocolate in the place of the sugar. But whatever you choose to try, make sure you use frozen fruit, even if you freeze it yourself.


Super-Simple Sorbet

• 1 pound frozen strawberries or other fruit*
• 1/2 cup yogurt, creme fraiche or silken tofu
• 1/4 cup sugar, more or less

Put all the ingredients in a food processor container along with a couple of tablespoons of water. Process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time, being careful not to over-process or the sorbet will liquefy.

Serve immediately or freeze it for later; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

Yield: At least 4 servings.

Mark Bittman
New York Times

*Notes: I bought a bag of frozen mixed fruits that included strawberries, pineapple, mangoes and peaches.

Simple strawberry cake

I couldn’t resist another strawberry recipe this week!

I still find myself heading out to pick strawberries twice a week to satisfy my family’s craving for a favorite fruit.

Today’s recipe is another one I found on the North Carolina Strawberry Association’s website, ncstrawberry.com. I was intrigued, once again, by the "something new” factor of this very simple recipe from Rudd Farm in Greensboro.

The new step involved mixing a can of cream cheese frosting with a tub of thawed whipped topping. I couldn’t imagine what this would taste like or even look like, but I had to try it.

I mixed the two ingredients with a spoon, and they combined for a sticky topping that reminded me of marshmallow cream or even 7-minute frosting. I immediately stuck my finger in the frosting to taste it and was pleasantly surprised at how good it was. Sweet and sticky and delicious!

The frosting tops a very simple cake. The layer is made from a yellow cake mix (follow box instructions). Once the cake has cooled, poke holes in the top with a fork, then pour sweetened strawberries with the juice on top before frosting. The cake is better once it has chilled in the refrigerator.

This would be a great cake to take to a covered dish dinner or for any occasion.

Not only will I be making this cake again (at my family’s request), but I can’t wait to try this new frosting combination on a pineapple cake!


Karla's Strawberry Cake

• 1 box yellow cake mix (and additional ingredients as required by directions)
• 1 quart strawberries, sliced
• 3/4 cup of sugar*
• 1 can cream cheese frosting
• 1 medium-size tub whipped topping

Cook cake in rectangular pan as directed on box.

When cake is done and cooled slightly, punch holes in it with a fork.

Combine strawberries and sugar and let sit until juice is formed. Pour the strawberry mixture over cake.

Mix cream cheese frosting and whipped topping. Spread on top of strawberries and cooled cake.

Refrigerate.

Rudd Strawberry Farm
Greensboro

* I only used about 1/3 to 1/2 cup sugar. My berries were at room temperature (picked about 30 minutes earlier) and made plenty of juice with that amount of sugar.

Simple cake

Last year, my readers told me how much they like the simple cake made with a chocolate cake mix and a can of cherries.

Well, I’ve got another one for you that’s even easier. It’s a pineapple cake with two ingredients: an angel food cake mix, which is naturally fat free, and a can of crushed pineapple in its own juice. I’m not kidding. That’s all you put in this delicious cake.

While looking for a “light” dessert recipe, I ran across this super-simple dessert recipe. I couldn’t wait to try it, because, as I’ve said before, I love to experiment with recipes that intrigue me. And I was intrigued by a two-ingredient cake!

I made the cake for dinner one night and topped it with a dollop of light whipped topping, and we loved it! My husband, Reggie, and I are pineapple fans anyway, so I knew it would be a hit. My 3-year-old granddaughter even had a slice and liked it!

We kept the cake on the counter for several days, and Reggie and I didn’t feel guilty about having a slice of it for a snack.

If you like pineapple and want a quick and easy treat, give this recipe a try!


Pineapple Angel Food Cake

• Angel Food cake mix (I used Betty Crocker)
• 14.5 oz. can of crushed pineapple in its own juice (un-drained)

Add cake mix and pineapple to bowl and combine with a mixer for about 2 minutes.

Use back of box instructions for type of greased pan you use and bake accordingly. The cake box might say to use ungreased pan, but I greased the pan for this recipe.