Spring Fruit Desserts

According to the Food Network, today most fruits are available year-round in supermarkets and groceries, thanks to interstate commerce. However, most fruits are at their peak during specific seasons. Three readily-available fruits commonly classified as spring fruits are apricots, mangos, and strawberries. Here are three simple and tempting vegan dessert recipes for you to try this spring, while these fruits are at their peak of freshness. Not a member of a CSA (Community Supported Agriculture) group? No problem. These are available at your local grocery.

Apricot and Cranberry Compote

One 9 oz package of dried apricots

1 cup of cranberries, fresh or frozen

Directions

Wash the apricots, even if the pack says that they are ready to eat. Put them in a pan and cover with cold water. Bring to a boil, and simmer slowly for about 15 minutes. Add the cranberries. Boil for an additional eight to ten minutes. Leave to cool before serving.

Source: VegWorld

Spring 08

Apricot and Cranberry
Compote recipe from

VegWorld

Image from healthfree.com

Mango Pineapple Cheesecake

228 calories per slice
 

Crust
 

Prepared 8-inch Graham Cracker pie crust
2-3 tbsp vegan butter

Filling
 

1 1/2 pkgs 12 oz vegan cream cheese

1/2 tbsp pineapple essence

1 1/4 egg, using Ener-G Egg Replacer

4 tbsp mango puree or 1/2 cup mango pureed

1/2 cup + 2 tbsp granulated vegan sugar

Preparation

Preheat the oven to 350F. To prepare the crust, if you're using vegan graham crackers: Crush the graham crackers into crumbs and cut the cold butter into the crumbs. Press the crumb onto the bottom and the side of your 8-inch pie pan and bake it in the oven for 8-10 minutes. Lower the oven temperature to 325F. Beat the pineapple essence and sugar into the vegan cream cheese until the batter becomes smooth. Separate the batter in half and place one half into another bowl. In one bowl of batter, beat in the mango puree until it is combined. This will be the mango layer of the cheesecake. In the other bowl, mix in 1/2 egg using Ener-G plus the required amount of water. In the mango cheesecake batter, mix in 3/4 egg using Ener-G plus the required amount of water. Pour the plain pineapple batter into the pie crust and even out the layer. Then pour the mango cheesecake batter onto the pineapple layer and even it out. Place into oven and bake at 324F for an hour, or until the middle of the pie is very close to firm.

 
Source: VBS.com

Mango Pineapple Cheesecake

recipe from VBS.com

Vegan Strawberry Cobbler

Perfect for strawberry season

Ingredients

8 cups fresh organic strawberries
1 1/4 cup Sucanat, or other granulated sugar
1 teaspoon lemon juice
3/4 cup whole wheat flour, divided
1/2 cup unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Sucanat, or other granulated sugar
1/4 teaspoon salt
7 tablespoons non-dairy butter
2/3 cup soy milk mixed with 1 teaspoon of lemon juice
 

Preparation

1. Preheat oven to 375 degrees F

2. For the filling: Mix 1/4 cup of the wheat flour with the berries,
the 1 1/4 cup sugar, and the lemon juice directly into a 9-by-13 baking dish. Let stand while making the topping.

3. For the topping: Combine 1/2 cup whole wheat flour and the 1/2 cup unbleached flour with the baking powder, baking soda, 1/4 cup sugar, and salt in a bowl. Mix in the butter, cutting it in with the dry ingredients. It will be coarse and crumbly. Add the soy milk with the lemon juice and stir until moist.

4. Pour dough on top of the filling mixture to create a top crust.
You will probably need to just spoon it out into several globs.
Don't worry, it all comes together in the baking process. Bake
in your preheated oven for 20-30 minutes or so, until it's lightly browned and bubbly.

5. Let stand for a few minutes before serving. Tastes wonderful served warm with vanilla soy ice cream.

Source: VeganCoach

Vegan Strawberry Cobbler recipe from VeganCoach

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