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These are the versatile and easy desserts we turn to all summer long.
This mix of berries is our preferred finishing touch for ice cream, pancakes or shortcake (so long, cherry on top!).
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No ice cream machine? No problem. Make sherbet simply by blending frozen fresh peaches with sweetened condensed milk.
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This sorbet also doesn't require an ice cream machine. Truly it couldn't be simpler: use just sugar, water, and lemon juice with the fruit. The frosty result is a true taste of summer.
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We make crumbles, cobblers, and crisps on repeat from May until September. In our latest version, the fruit is cooked to a jammy consistency and topped with a not-too-sweet, breakfast-style cream biscuit. Finished with whipped cream, this simple baked dessert may replace all others -- at least while strawberries are in season.
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Leftover homemade pound cake works well with this recipe. It's also a super easy one to throw together when you are entertaining.
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The name of this traditional Italian dessert means "cooked cream." Makes sense, no?
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Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.
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Light, yet decadent, this is the perfect desert for a breezy winter evening.