RIA Kalmykia – Minimum cooking, maximum taste: recipes for fruit desserts

Summer seasonal fruits brighten up even the hottest days. The editors of RIA Kalmykia share three recipes for fruit desserts, the preparation of which will not take much time.

Summer smoothies

Smoothies are less sweet than milkshakes, but much healthier. If you like sweeter drinks, just add more sugar.

Dining time: less than 30 minutes.

You need:

  • 225 g fresh blackberries
  • 225 g fresh raspberries
  • 225 g fresh blueberries
  • 1 freshly ripened medium banana, broken into pieces
  • 150 ml natural yogurt
  • 150 ml of milk
  • 1 tablespoon sugar/sugar (to taste)

Cooking method:

  1. Combine all ingredients in a food processor or blender and blend until smooth. Chill the drink if you want.
  2. Pour your drink into a tall glass and enjoy.

berry meringue

Meringue is a dessert loved by many. It has a simple composition and great taste, perfectly combined with seasonal berries and fruits.

Dining time: 2 hours

You need:

  • 6 egg whites, room temperature
  • 350 g powdered sugar
  • 300 ml of whipped cream
  • 900 g fresh strawberries

Cooking method:

  1. Preheat oven to 150 C.
  2. Beat egg whites until soft peaks form. Add 110 g of sugar and continue beating.
  3. Gradually add another 110 g of sugar, a spoonful at a time, until the mixture forms stiff peaks.
  4. Carefully add the remaining sugar.
  5. Place 20 large spoons of meringue on 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
  6. Reduce the oven temperature to 110 C and cook for another 2 hours until they are very crispy and dry.
  7. Allow the meringue to cool, then store in an airtight container. Serve with whipped cream and strawberries.

summer pudding

Summer pudding is much easier to make than you might think. Try our recipe and enjoy this summer dessert.

Dining time: less than 30 minutes (it will be necessary to leave the dish overnight to cool)

You need:

  • 750 g of summer fruits such as raspberries, red, white and black currants, blackberries, cherries and blueberries
  • 185 g powdered sugar
  • 1 medium loaf of good quality slightly stale white bread
  • 2 tablespoons black currants

Cooking method:

  1. Put fruit in a bowl. Pre-peel the fruit from leaves and stems, sprinkle the fruit with sugar and mix gently.
  2. Put the pan over moderate heat and carefully bring the fruit to a boil.
  3. While the fruit is boiling, cut the bread into thin slices and remove the crusts.
  4. When the juice starts to stand out, increase the heat slightly and simmer the fruit for about 2-3 minutes. Then turn off the heat and add the blackcurrants.
  5. Cut a circle from one piece of bread to fit the bottom of the bowl, and then cut the remaining slices into triangular wedges.
  6. Dip one side of the bread circle in the juice in the fruit pan, then place the circle in the bottom of the pudding dish. Do the same with the bread triangles, dipping one side of the bread into the soup before placing them around the edge of the bowl with the dipped side facing out. At this point, the tips of the bread will be sticking out of the top of the bowl in triangles.
  7. Once the bowl is completely covered with soup-soured bread, spoon all the fruit and resulting juice into the pudding mold.
  8. Trim the edges of the bread. Put a few more pieces of bread on top of the fruit.
  9. Find a dish that fits well in the bowl. Place it on top to cover the top layer of the bread and wrap the pudding. Allow to cool, then refrigerate overnight.
  10. Remove the saucer the next day. Run a thin sheet around the edges, then invert the bowl onto a shallow serving plate.
  11. Cut the dish into thick slices and serve the summer pudding with cream.

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