Fun and tasty desserts for summer – Monroe Evening News

Fun and tasty desserts are just what the foodie doctor ordered for the summer days and nights ahead.

A refreshing snack or dessert served warm or cold is the completion after a long day in the sun, or a long work week. These selections can be both welcoming and satisfying as well. 

The best part is that creating these master pieces will go well with a quick dinner, lunch, or just as a snack during these busy times. When creating summer recipes, I look at the ease in ingredients and the time involved in preparation. Enjoy the selections I have to offer that will thrill your family and friends alike. As always, use your imagination and have fun with your dessert creations!

Terri Guillemets said this:

“Desserts are the fairy tales of the kitchen — a happily-ever-after to supper.”

As always, I could not agree more.

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at [email protected]

Key West Lime Mousse

Serves 4


(Making the mousse)

  • 1 1/2 Cups Heavy Cream
  • 1/4 cup Powdered Sugar
  • 1 cup Sweetened Condensed Milk
  • 1/3 Cup Freshly squeezed key lime juice
  • 1 tsp. Vanilla Extract
  • Key lime wedges, for garnish

(Making the crumble)

  • 4 to 5 Graham Crackers
  • 3/4 cups of Rolled Oats 
  • 1/3 cup Light Brown Sugar
  • 3 tbsp.  Flour All Purpose
  • 6 tbsp. Cold Butter-Cubed


  • Preheat oven to 350°. 
  • Using a food processor, pulse graham crackers into fine crumbs. 
  • Then in a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. 
  • Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together. 
  • Spread mixture onto a parchment lined cookie sheet. 
  • Bake until golden and crisp, about 15 to 20 minutes, stir halfway through. 
  • Cool on Counter

Preparing the Mousse:

  • In a large bowl, using a hand mixer whisk cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for top of cups. 
  • In a medium bowl, combine condensed milk, lime juice, vanilla. 
  • Add to bowl of whipped cream. 
  • Gently fold in until just combined. 

To Assemble: 

  • Add about ¼ cup of crumble to the bottom of 4 glasses. Top with two large spoonsful of mousse, then repeat with another layer of crumble and mousse. 
  • Top with whipped cream homemade or store bought.
  • Top with remaining crumbles 
  • Add a lime wedge for garish if desired. 
  • Keep refrigerated until ready to serve.

Note:  you can increase this to a 2 X or 3X portion depending on guest size.  I also like to serve these in disposable champagne flutes. 

A Simple Twist On S’mores

Serves 4


  • 4 Whole Squares Graham Crackers 
  • 4 Marshmallows (Or 8 if you like two on each)
  • 4 Pieces Hersey’s chocolate (Note:  I like more so I sometimes use ½ bar on each s’more, buy multiple bars)


  • Break all graham crackers in half to create 8 squares. 
  • Place one square of chocolate on 4 graham squares. 
  • Place marshmallows on skewer or marshmallow roasting stick.  
  • Roast over open flame or grill until toasted 
  • Place marshmallow onto graham cracker with chocolate then top with second graham cracker square.

Note:  If you’re not using a grill you can purchase a small culinary cooking torch for small projects.  They are great for melting, crisping or hardening of a topping or even a main dish. The costs range in price but worth having.

Blue Berry or Strawberry Ice Cream

Serves 6 to 7


  • 2 cups Heavy Cream
  • 1 14-oz. Can Sweetened Condensed Milk
  • 2 cups Blueberry’s or strawberries (cut into pieces) plus reserve some for top of desert.
  • 1 cups Chopped Pound cake plus some for topping


  • In a stand or hand mixer, with the whisk attachment beat heavy cream until stiff peaks form.
  • Fold in sweetened condensed milk, strawberries or blueberries, and pound cake.
  • Transfer mixture to a 9″-x-5″ loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm for 5 to 6 hours.
  • When ready to serve, remove from freezer to let soften, 10 minutes.

Note:  Chose different fruits for ice cream cake.  This is considered a no-churn cake.

Banana Split On a Stick


  • 2 to 3 Bananas, cut into 1″ pieces
  • 24 to 30- 1″ Pieces Pineapple
  • 12 Larges strawberries, rinsed
  • 2 Cups Chocolate Chips
  • 1/2 cups Peanuts chopped
  • 1 – Pack of Skewers (I like the medium to large ones)


  • Thread two pieces of banana, pineapple, and strawberry onto the skewer. Repeat to assemble the remainder of skewers.
  • Place them on a parchment-lined baking sheet.
  • In a microwave-safe bowl, melt chocolate in the microwave in 30-second intervals.
  • Stir chocolate until completely smooth.
  • Drizzle chocolate over fruit kebabs and top with chopped peanuts. 
  • Freeze for 1 hour until ready to serve.

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