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This ice cream is unbelievably good. Perhaps one of the best treats of early summer would be to serve A Very Easy One Crust Gooseberry Pie accompanied by home-made ice cream: what a combination!
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt, don't worry – they won't know.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote.
Although this lovely recipe may sound more like a dessert than a starter, it's actually a brilliantly refreshing way to begin a meal and cleanses the palate for what lies ahead.
Figs lend themselves particularly well to iced desserts - as Delia discovered on a visit to France.
Make the most of summer berries with this wonderful classic pudding - just remember to start it the day before! What could be easier? Serve it with plenty of cream...
The addition of balsamic vinegar to dairy products such as cream and ice cream tempers the richness and adds a subtle flavour. Couple this with its affinity with strawberries and you have something in this ice cream that is both exquisite and unique.
Summer fruits make wonderful ice creams, and one of my favourites is crumble ice cream. One of the best is made with blueberries – the colour looks very attractive, and the flavour of the blueberries and the added crunch of crumble make this a stunni
This is a very famous recipe from Florida, where a certain special variety of limes called Key limes are used. Their season is short and there aren't enough grown to export; however, the pie tastes just as good with other varieties of lime.
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