18 July 2013

Driscoll's Summer Desserts and Summer Salads

 Kids Berry Beach Party

Sweet Summer is in Full Sweet Treat Mode ~ Here are some fun summer desserts recipes ..to enjoy below plus many more  @Driscoll's.com

No-Bake Strawberry Cheesecake Bites

Prep Time:20 minutes
Cook Time:5 minutes
Strawberries filled with a simple cheesecake filling are a fantastic bite-sized treat. For ease of preparation, make filling and prep strawberries ahead of time then assemble just before serving.

No-Bake Strawberry Cheesecake Bites Recipe


  • 2 packages (16 ounces each) Driscoll's Strawberries
  • 1 package (8 ounces) cream cheese
  • 1/2 cup 0% fat Greek yogurt
  • 1/2 cup sugar
  • Pinch salt
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon graham cracker, vanilla wafer or shortbread cookies
Line a baking sheet with waxed paper. Cut top off each strawberry and core out center with a melon baller. Place on lined baking sheet and set aside.
Beat cream cheese, yogurt, sugar, vanilla and salt with an electric mixer until creamy and evenly blended. Place cream cheese mixture in a pastry bag or self-sealing plastic bag. Cut a small hole in tip of bag and pipe cream cheese mixture into strawberries.
Place strawberries in individual serving spoons or small dishes on a cookie sheet.Melt chocolate chips in microwave on 50% power or in a bowl set over simmering water. Place melted chocolate in a pastry bag or self-sealing plastic bag and cut a small hole in top of bag. Pipe melted chocolate over strawberries. Chill in refrigerator to set at least 15 minutes Top with cookie crumbs.
 My next choice is Raspberry Cheesecake with Grand Marnier
Raspberry Cheesecake with Grand Marnier Recipe

Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 12
A clear raspberry glaze makes a pretty base for fresh raspberries lightly dusted with powdered sugar. To minimize cracking on top of a cheesecake, beat on low to medium speed and do not overbeat once the eggs are mixed in. And don't jar the cake while baking or cooling!

Raspberry Sauce

  • 2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 1/4 cups granulated sugar
  • 1 1/2 teaspoons cornstarch

Chocolate Graham Crust

  • 10 whole chocolate graham crackers, broken into pieces
  • 1/2 cups pecans, toasted
  • 1/3 cups granulated sugar
  • 5 tablespoons butter, melted


  • 4 packages (8 ounces each) cream cheese, at room temperature
  • 2/3 cups granulated sugar
  • 1/2 cups sour cream
  • 1 tablespoon cornstarch
  • 4 large eggs
  • 1/3 cups Grand Marnier or orange flavored liqueur
  • 1 teaspoon vanilla extract

Raspberry Cheesecake Topping

  • 2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 2 tablespoons confectioners' sugar

Raspberry Sauce

  1. Puree raspberries in a blender or food processor until smooth. Press through a mesh sieve to remove seeds. Pour puree into a measuring cup and add enough water to make 1 cup, if necessary. Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended. Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened. Remove from heat and let cool.

Chocolate Graham Crust

  1. Preheat oven to 350°F. Pulse graham crackers, pecans and sugar in a blender or food processor to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined. Press mixture onto bottom of 9 x 3-inch springform pan with removable bottom. Bake 10 minutes. Cool completely. Reduce oven to 325°F.


  1. Combine cream cheese, sugar, sour cream and cornstarch in a large mixing bowl. Beat with an electric mixer on medium speed 2 minutes. Beat in eggs one at a time. Stir in Grand Marnier and vanilla; pour into prepared crust.

    Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and place on oven rack. Pour in enough boiling water to reach halfway up sides of the springform pan.

    Bake 1 hour at 325°F. Turn off oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely. Remove from springform pan.

    Heat remaining raspberry sauce in a microwave-safe bowl on high (100 percent) power 30 seconds, or just until warm. Spread evenly over top of cheesecake; refrigerate 1 hour.

Raspberry Cheesecake Topping

  1. Top cheesecake with remaining raspberries and dust with confectioners' sugar.

    Lighten Up Tip
    To reduce fat, substitute reduced-fat sour cream, egg substitute for large eggs and 2 packages (8 ounces each) reduced-fat cream cheese for 2 packages (8 oz. each) cream cheese.
 Check it out! http://www.driscolls.com/recipes/ideas-inspirations/cheesecakes

And some fresh summer salads from around the world.  

Mexican Salad With Blueberries, Corn & Avocado

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Creamy avocado coats the ingredients in this flavorful blueberry salad eliminating the need for a separate dressing. Make sure your avocado is ripe so it will break down as the salad is tossed together.


  • 1 1/2 cups corn kernels (cut from 3 corn cobs)
  • 2 teaspoons olive oil
  • 4 cups shredded romaine (about 6 ounces)
  • 1 package (6 ounces or 1/4 cups) Driscoll's Blueberries
  • 1 cup (1/2-inch cubes) jicama
  • 1 ripe avocado, diced
  • 1/2 cup cilantro leaves, chopped
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  1. Preheat oven to 400°F. In a medium bowl toss corn with olive oil. Spread corn out onto in a single layer on a rimmed baking sheet lined with parchment paper. Roast about 25 minutes. Mix corn with wooden spoon and spread corn out again to a single layer. Continue roasting until corn for another 5 to 10 minutes or until about half the kernels are a deep brown color. Let cool slightly.
    Meanwhile in a large bowl, toss romaine, blueberries, jicama, avocado, cilantro, lime juice and salt until evenly blended. Add corn and toss to coat. Serve immediately.
 Caribbean Raspberry Avocado Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 4
Fresh raspberries brighten this salad with tropical flavors and color. The raspberry dressing is versatile enough for fish, chicken or mixed greens. Try this salad with a glass of your favorite chilled white wine.


  • 1 package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1 1/4 teaspoons Dijon mustard
  • 1/4 cups olive oil
  • salt and pepper, to taste
  • 1/2 pounds cooked whole shrimp
  • 1/4 cups diced mango
  • 2 tablespoons thinly sliced celery
  • 1 tablespoon thinly sliced red onion
  • 4 cups mixed baby lettuce or spring mix
  • 2 avocados, halved, pitted and sliced
  1. Blend 1/3 cup raspberries, vinegar, honey and Dijon mustard in a blender or food processor until smooth. Drizzle in the oil while blending. Add 1 or 2 tablespoons water to thin slightly, if needed. Season with salt and pepper.
  2. Combine shrimp, mango, celery, and onion in a medium bowl. Gently stir in remaining raspberries.
  3. Divide lettuce onto 4 plates and arrange avocado slices on top of lettuce. Top with shrimp raspberry mixture and drizzle the dressing on top. Serve with any remaining dressing on the side.
 A big thanks to Driscoll's for the recipes, hope you enjoy them. These are some of my favorites and I wanted to share them with you. Raspberries are one my favorite berries, so the Caribbean Raspberry Avocado Salad sounds amazing it combines my to favs raspberries and avocados.

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