These 3 great recipes for frozen fruit make it so that you can enjoy the sweet, delicious taste of your favorite fruits even when they're out of season! Additionally, frozen fruit can substitute for fresh any time of the year, making it a versatile ingredient in great recipes. Freeze any leftovers from fall’s apple picking or summer’s strawberry harvest to use later in the year or purchase a few bags to have on hand when you feel like whipping up a smoothie or a cobbler. These three great recipes call for frozen fruit and have flavors as rich as their fresh counterparts.
This particular recipe calls for bushels of peaches to infuse a bright, sweet flavor to the dish. You will need 2 cups of frozen, unsweetened, thawed, sliced peaches, 1 (.25 ounce) envelope of unflavored gelatin, ¼ cup cold water, ¼ cup sugar and 16 ounces reduced-sugar and fat-free vanilla yogurt. Puree or blend the peaches in a processor until smooth. Put them aside and, in a small saucepan, pour in the cold water and sprinkle the gelatin over it. Let sit for one minute and then stir in the sugar. Turn the heat to low and stir until the sugar and gelatin dissolve. Take out a large bowl and combine the yogurt, gelatin mixture and peach puree. Pour into an ungreased nine inch square dish, cover and freeze for three to four hours. It should be partially set when you remove it, not completely. Cut it up into pieces, place them in a mixing bowl and beat on medium until smooth. Put the mixture in a freezer container and chill until firm, about two hours. Then serve when needed, garnished with a mint sprig. Serves six.
Any cobbler that calls for fresh fruit tastes just as good with frozen, so feel free to substitute any of your favorite fruits for the blueberries and peaches. For the filling you will need 2 cups frozen, sliced peaches, 1/3 cup sugar, 4 tsp. quick cooking tapioca, 2 tsp. lemon juice, ground nutmeg and 1 cup frozen blueberries. Combine them all in a 1 and ½ qt. baking dish, sprinkling the blueberries on top followed by the nutmeg; set it aside. The dumplings, or the spoonfuls of dough that dot the fruit, call for 1 cup of all purpose flour, 2 tbsp. sugar, 1 and ½ tsp. baking powder, 1/8 tsp. salt, 1 tsp. grated lemon peel, ¼ cup butter or margarine and ½ cup cream or evaporated milk. Combine the first five ingredients in a mixing bowl and cut in the butter. Add in the cream/milk and stir until the dough becomes moist and mixed. Use a tablespoon to drop the mixture over the fruit. Sprinkle more nutmeg over the dumplings. Bake at 400 degrees F for 25 to 30 minutes, or until golden brown and bubbling. Serve warm with vanilla ice cream. Serves eight.
One of the best ways to use frozen fruit is in a healthy, delicious smoothie; substitute frozen for fresh without a loss of nutrients or flavor. This exotic, tangy smoothie calls for 1 cup water, 1 cup frozen mangoes, 1 cup frozen papaya chunks, 1 cup frozen passion fruit pulp and the juice of one lime. You can also add in 1 tsp. Stevia sweetener or use Greek yogurt instead of water. Best of all, it takes seconds to make; simply combine in a blender and process until smooth. Whip up one for breakfast to get your metabolism burning and energy levels spiking.