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Mansfield Magazine

Scrumptious Summer Fruit Dessert Recipes

May 21, 2016 12:15PM ● By Melanie Heisinger
It's nearly summer and that means delicious summer fruits are ripe and ready to be enjoyed! We've compiled some scrumptious summer fruit-themed dessert recipes for you to enjoy, and cool off with, this season! 

Raspberry Pops

Photo by Sang An.

Serves 6
Hands-On Time: 10 min
Total Time: 3 hrs 10 min


  • 2 1/2cups fresh raspberries
  • 1cup raspberry juice drink, such as Welch's
  • tablespoons light corn syrup or creme de cassis


  1. In a blender, puree 1½ cups raspberries, raspberry juice drink, and corn syrup (or crème de cassis) until smooth. Fold in the remaining cup of raspberries.
  2. Divide among the molds or paper cups. Cover and freeze until firm, 3 hours.

 View full recipe at

Blueberry Tart

Serves 8
Hands-On Time: 15 min
Total Time: 48 min


  • Photo by Con Poulos.

     flour for the work surface
  • 18-ounce sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon granulated sugar
  • 4 ounces cream cheese, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons confectioners' sugar
  • 2 cups blueberries


  1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
  2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
  3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
  4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
  5. Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.
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White Peach Floats

Photo by Mikkel Vang.

Serves 4
Hands-On Time: 35 min
Total Time: 1 hr 5 min


  • 2/3 cup granulated sugar
  • 12-inch piece fresh ginger, roughly chopped
  • 4 pounds ripe white peaches, roughly chopped
  • juice of 1 lemon (about 1/4 cup)
  • 4 scoops vanilla ice cream


  1. Fill a bowl halfway with ice water. In a small saucepan, over medium heat, dissolve the sugar in 2 cups of water. Add the ginger, bring to a boil, and cook for 8 to 10 minutes. Remove and discard the ginger. Add half the peaches and cook for 2 minutes. Transfer to the ice water for 1 minute and slip off the skins; set aside. Repeat with the remaining peaches.
  2. Pour the syrup into a bowl to cool (you should have about 1½ cups). Place the peaches and lemon juice in a bowl and, using your hands, crush the fruit. Spoon the pulp into a strainer placed over a bowl, then press it with the back of a spoon to extract the juice (you should have at least 4 cups). Stir in the syrup and refrigerate for at least 1 hour.
  3. Divide the mixture among 4 glasses and top each with a scoop of the ice cream.
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Cherry Trifle

Photo by Quentin Bacon.

Serves 6
Hands-On Time: 20 min
Total Time: 3 hrs 50 min


  • 4 cups fresh cherries, pitted, or two 12-ounce bags frozen pitted cherries
  • 1/3 cup brandy
  • 8 ounces cream cheese
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 12 ladyfingers
  • 1/2 cup (2 ounces) sliced almonds, toasted
  • 1/2 cup grated dark chocolate


  1. In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape, about 7 minutes. Remove from heat and cool to room temperature.
  2. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and sugar and mix on low speed to combine. Increase the speed and whip until firm peaks form.
  3. Place 6 ladyfingers in the bottom of a 2½-quart bowl. Top with half the cherries and their juices, ¼ cup of the almonds, ¼ cup of the chocolate, and half the cream mixture. Continue to layer with the remaining ingredients. Refrigerate, covered, for 3 hours or until set. Divide among individual bowls.
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Blueberry Cobbler

Photo by Lisa Hubbard.

Serves 6
Hands-On Time: 20 min
Total Time: 50 min


  • 2 pints blueberries
  • 1/3 cup plus 1/4 cup granulated sugar
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon grated lemon zest
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 2 cups heavy cream


  1. Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
  2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
  3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
  4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.
View full recipe at

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