Three Scrumptious Fruit Recipes to Try This Summer

Ingredients:

• 3 cups of Blueberries
• 1/3 cup plus 1 tablespoon of sugar
• 3/4 teaspoon of corn starch
• A pinch of salt
• 2 teaspoons of lemon juice
• 1 1/4 cups of heavy cream
• 1/2 cup of plain Greek Yogurt (nonfat)
• 1 teaspoon of vanilla extract
• You can add additional berries if you want.

Directions for Preparation:

1. In a saucepan put together the berries, 1/3 cup sugar, cornstarch, salt, and lemon juice. Cook over medium-low heat, making sure to stir often, until sugar dissapears, berries have become soft and it's juices have thickened slightly, leave it cooking for ten minutes, after it is cooked right remove from the heat, move it to a bowl and let it cool, stirring occasionally. Cover it and refrigerate until cold for about 1 hour.

2. In a chilled bowl using an electric mixer with chilled mixers, you're going to beat the cream and the remaining 1 tablespoon of sugar until soft peaks start appearing. Then you're going to add yogurt and vanilla and beat it until medium peaks appear.

3. Using a large spatula, gently and softly fold blueberry mixture into cream mixture until they are just barely combined, with streaks remaining still there. Divide mixture among 6 bowls, you can top it with additional blueberries, if you wish, and finally serve!

A healthy Kitchen Tip: Taste a few of the blueberries first. If they are very sweet then only add less, and if they are tart then you can add more.

Try this Awesome and sweet recipe at home on your own this summer.

What You'll Need:

1. 1 1/2 cups of tart pitted cherries, drained and patted dry (from 2 15 oz. cans)

2. 1/2 cup of sugar

3. 1 tablespoons plus 1 teaspoon of quick-cooking tapioca

4. A pinch of salt

5. 1/2 teaspoon of vanilla extract

6. 1 14.1-oz. package refrigerated pie crusts (with 2 crusts)

7. 2 tablespoons of milk, if you want

8. 2 tablespoons of sugar, if you want.

Directions for Preparation:

1. In a bowl, you mix the cherries, sugar, tapioca, salt and vanilla; let stand for 15 miuntes, stirring occasionally.

2. Lightly mist 6 cups of a 12-cup muffin tin with cooking spray, alternating to keep space between them. Next you will unroll one pie crust onto a lightly floured surface. Roll out to about an 11- inch round. Use a five-inch round cutter to cut out six rounds. You will transfer the rounds to a muffin tim. Gently fit dough into muffin cups, leaving some overhand. Let it cool for 15 minutes. You are going to repeat the same process of rolling with the second pie crust, cutting out 6 3-inch rounds. Place on a parchment-lined baking sheet and cool.

3. Prehaet oven to 375 degrees Ferenheit; line a baking sheet with foil. Stir filling; spoon about 2 tablespoons into each dough-lined cup. Remove the rounds from the refrigerator and cut a small star out of center of each. Place one round on top of each pie. Fold edges of round over the overhanging dough; crimp to seal. You will then repeat the same process with the remaining dough rounds. Brush tops with milk and sprinkle with sugar, if you wish to. Place tin on baking sheet.

4. Bake for 30 to 35 minutes, until the filling bubbles and crusts are golden brown (check often and cover with foil if crusts brown to quickly). Remove muffin tin to a rack to cool.

Try this fresh drink that is perfect for a hot summer day.

What You'll Need:

1. 1/2 cup of sugar

2. 2 tablespoons of lime juice

3. 1 ripe honeydew melon

4. Pinch of salt

Instructions for Preparation:

1. Place sugar in a samll pan with 3 tablespoons of water and lime juice and stir over medium heat until the sugar has dissapeared, about 3 minutes. You will then remove from heat.

2. Cut the honeydew melon in half, remove the seeds, peel and chop the fruit. Transfer the chpped melon into a food processor, add reserved sugar mixture and salt. Process until it is slushy.

3. Transfer mixture to a nine-inch square metal baking pan and freeze for onehour. Stir with a fork to break up the chunks around the edges. Freeze until it is completely frozen, about two hours longer, stirring with a fork every 30 minutes to loosen ice crystals. Serve in chilled glasses or bowls.