Blueberry Coconut Dreamsicles from Love Fed
When my local Whole Foods Market sponsored a Blueberry Blast-Off Blog Challenge, I was excited—I have a ferocious appetite for all things blueberry. The contest specified using only ten ingredients, a breeze for me, since I tend to keep things simple anyway. The hard part was deciding which blueberry recipe to go with. In the end, nothing called to me more than the humble elegance of homemade Blueberry Coconut Dreamsicles.
A dreamsicle is my version of the creamsicle, which, if you grew up in the 1980s like I did, will probably be familiar. They’re usually orange flavored, a pairing of sweet cream and citrus nectar. I thought the idea would translate well to blueberry and coconut cream (and be even more delectable, hence the name dreamsicle), and it did. I can guarantee kids of all ages (aka everyone) will appreciate these blueberries and cream pops
If you like, replace your pop mold’s sticks with 6” twigs for a rustic look.
Makes 5 dreamsicles
1 cup blueberries
2 Tbsp coconut nectar or sweetener of your choice (optional)
Juice of 1 lemon
1½ cups coconut cream
- In a medium bowl, combine the blueberries, coconut nectar (if desired), and lemon juice. Mix lightly to coat the berries.
- Place the coconut cream in a second medium bowl. Adding the blueberry mixture a few spoonfuls at a time, whip with a handheld electric mixer or whisk until thickened. Some of the berries will break down, releasing their juices and creating texture. If you want the berries whole, gently hand mix them into the cream using a rubber spatula. If you prefer a quicker method and a more vibrant purple pop, simply blend all the ingredients together in a blender.
- Pour the mixture into pop molds. Freeze for 2–6 hours or until completely firm. Run the mold under warm water for a few seconds and gently remove the pops. Serve immediately or store in the freezer.
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Sweet Cherry Rose Compote from YumUniverse
Once you top chia pudding or vegan ice cream with this magic, dessert may never be the same. Follow the steps below to make a compote out of any fruit you like.
Makes 4+ servings
5 cups sweet cherries, pitted
3 Tbsp honey
¾ cup water
¼ – ½ teaspoon rosewater*
- Bring all ingredients except rosewater to a boil.
- Reduce heat and simmer for 10 minutes and then stir in rosewater.
- Remove from heat and serve warm or chilled.
Psst!: Try apricots or strawberries instead of cherries.
You can use frozen cherries here
Compote will thicken the longer you simmer and as it cools. But for a thicker compote, simply stir 1 teaspoon arrowroot into 2 tablespoons water and add to compote while it simmers.
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Fruit Crepes from The China Study Cookbook
Makes 4–6 crepes
For the crepes:
1 cup whole wheat pastry flour
2 egg replacers (2 tablespoons ground flaxseed meal with 6 tablespoons water)
1 cup nondairy milk
For the fruit filling:
⅓ cup strawberries, sliced
⅓ cup blueberries
⅓ cup peaches, sliced
⅛ cup walnuts, finely chopped
1 teaspoon cinnamon
4 tablespoons maple syrup
- For the crepes, place flour in a medium bowl. Mix egg replacers and milk and add to the flour mixture. Beat with a wire whisk until batter is smooth. Batter should be thin. Add more milk if needed.
- Heat a nonstick skillet over medium heat until hot. Using a ¼ cup measure, distribute batter evenly over bottom of pan. Tilt and rotate the skillet until batter is spread evenly. Cook the crepe until it is done on the bottom. Flip the crepe and cook briefly on the other side. Remove to a flat plate. Repeat this process with the remaining batter.
- If the batter thickens while making the crepes, thin it with a little extra milk.
- For fruit filling, mix cinnamon, Sucanat, and fruit in a saucepan over low heat. Stir constantly until sugar and fruit are combined and fruit is lightly cooked. Mix in nuts.
Taking 1 crepe at a time, place 1–2 tablespoons fruit mixture on one side of the crepe. Fold the other side of the crepe over the fruit mixture. Drizzle with maple syrup and sprinkle with cinnamon. Top with fresh fruit.
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Strawberry-Rhubarb Crisp from The PlantPure Nation Cookbook
Rhubarb is a springtime vegetable that my dad grew in our garden. You cut and cook only the stalks, which are reddish to light green in color. Rhubarb stalks are very sour and cannot be eaten without cooking them down and adding a sweetener. Strawberries and rhubarb both come into season at the same time, making them the perfect dessert pair!
Makes 6 servings
3 cups diced rhubarb
1 pound strawberries, hulled and sliced
⅓ cup and ¼ cup Sucanat, divided
½ cup and 2 tablespoons whole wheat pastry flour, divided
¼ cup pitted and chopped Medjool dates
½ cup whole-grain rolled oats
½ cup finely chopped walnuts
3 tablespoons apple or orange juice
- Preheat oven to 375°F. Line a 9 × 9-inch baking pan with parchment paper and set aside
- In a large bowl, mix together the rhubarb, strawberries, ⅓ cup of the Sucanat, 2 tablespoons of the flour, and the dates.
- In a separate bowl, mix together the rolled oats, remaining ½ cup flour, remaining ¼ cup Sucanat, walnuts, and apple juice.
- Evenly spread the strawberry-rhubarb mixture into the prepared pan. Top with the oats mixture, spreading evenly.
- Bake for 35–40 minutes, until golden brown and bubbly. Spoon into bowls and serve warm.
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