Indulge in these fruit-filled, easy-to-make desserts (2024)

You can make better desserts by packing them with health-boosting nutrients and antioxidants.

Dietitian Kim Galeaz dropped by FOX59 Morning News to share some delicious summer treats featuring fruit.

Find her featured recipes below.

Blueberry Olive Oil Cornmeal Cake with Mascarpone Whipped Cream

Blueberry Cake

• 1 cup all-purpose flour
• 1 cup 100% whole grain stone ground medium grind cornmeal (Bob’s Red Mill)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup + 2 tablespoons granulated sugar
• 3 large eggs
• ½ cup Kroger Private Selection Extra Virgin Olive Oil
• ¼ cup sour cream
• ½ cup whole milk
• ½ teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 1 ¼ cups + ½ cup fresh blueberries, patted dry, divided
• ½ cup Kroger Sliced Almonds
• 1 tablespoon olive oil, for brushing before serving

Mascarpone Whipped Cream

• 1 ¼ cups Kroger heavy whipping cream, cold
• ¾ cup Kroger powdered sugar
• 1 teaspoon Kroger pure vanilla extract
• 1 (8 oz.) container mascarpone cheese, cold, yet softened just 10 minutes at room temp

Blueberry Cake: Heat oven to 350⁰F. Spray a 9-inch round cake pan with baking spray containing flour (Bakers Joy). Line the bottom of the sprayed pan with a 9-inch parchment paper circle.

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside. In the large bowl of a stand mixer with the whisk attachment, beat sugar and eggs at high speed until mixture looks thick and pale, about 45 seconds. Add olive oil in a slow, consistent stream, beating until combined. Add sour cream and milk, beating until combined. Reduce mixer speed to low and mix in vanilla and almond extracts. Add flour-cornmeal mixture to liquid mixture in increments, beating after each addition just until combined. Scrape bowl as needed. With a spatula or wooden spoon, fold in 1 ¼ cups blueberries. Pour batter into prepared cake pan. Lightly press remaining ½ cup blueberries over top of batter. Sprinkle sliced almonds evenly over cake.

Bake 40 to 48 minutes, or until toothpick inserted in center comes out clean. Cover top loosely with foil after 30 minutes to prevent sides from getting too dark. Let cake cool in pan just 5 minutes, then remove from pan, flip and cool completely on wire rack. Serve slightly warm or at room temperature, brushing with additional 1 tablespoon olive oil before enjoying. Serve with favorite whipped cream or Mascarpone whipped cream. Cake can be stored in a tightly covered container at room temperature for several days.

Mascarpone whipped cream: Chill mixing bowl and whisk beater in refrigerator freezer at least 30 minutes. Add heavy cream, powdered sugar and vanilla to bowl and whip (with whisk attachment) and whip on high until soft peaks form. Add mascarpone cheese and whip until stiff peaks form. This will happen relatively quickly, so watch closely. Use immediately or refrigerate in a tightly covered container for several days.

Makes 1 cake (at least 8 servings) and at least 4 cups mascarpone whipped cream.

Recipe by culinary registered dietitian nutritionist Kim Galeaz RDN LD with inspiration from numerous online resources including BakeFromScatch.com

Strawberry Shortcake with Ginger Lemon Scones

Juicy Strawberries

• 3 pounds strawberries, trimmed and sliced
• ¾ cup sugar

Ginger Lemon Scones

• 1 1/3 cups white whole wheat flour (King Arthur)
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 heaping tablespoon lemon zest (from at least 2 lemons)
• 1 ½ sticks (3/4 cup) cold butter, cut into small chunks
• 1/3 cup finely chopped crystallized candied ginger
• 2 teaspoons pure vanilla extract
• 1 large egg, slightly beaten
• ¾ cup heavy whipping cream + 2 tablespoons, divided
• 2 tablespoons raw sugar

Prepare strawberries at least a couple hours before making scones so you’ll end up with plenty of juice. In a large bowl, toss strawberries and ¾ cup sugar until thoroughly coated. Cover and refrigerate.

Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together both flours, sugar, baking powder, salt and lemon zest. Cut in COLD butter with a pastry blender until mixture is crumbly, like a coarse meal. Add chopped crystallized ginger and stir to blend. With a wooden spoon, stir in vanilla, beaten egg and ¾ cup heavy cream and mix just until barely combined, about 30 -40 strokes. Form mixture into a ball inside the bowl, picking up and incorporating those shaggy pieces from bowl bottom.

Recipe by culinary registered dietitian nutritionist Kim Galeaz RDN LD with inspiration from numerous online resources including The Lost Kitchen cookbook.

Mixed Berry Crisp

Fruit mixture

• 1 container (6 oz.) blackberries, washed and patted dry
• 1 container raspberries, washed and patted dry
• 1 heaping cup blueberries, washed and patted dry
• 2 cups chopped strawberries (pieces no larger than big blackberries)
• ½ cup granulated sugar
• 2 tablespoons fresh lemon juice
• 4 to 4 ½ tablespoons cornstarch
• ¼ teaspoon Private Selection ground cinnamon

Crisp topping

• ¾ cup Kroger Old Fashioned Oats, dry
• ½ cup white whole wheat flour (King Arthur)
• ½ cup brown sugar
• ¼ teaspoon salt
• 2/3 cup Kroger Simple Truth Pecan Pieces
• ½ cup (1 stick) very cold Kroger Unsalted Butter

Heat oven to 375⁰F. Butter a 2 quart baking dish (like a square Pyrex dish) with unsalted butter. Set aside. Add all berries to a large glass bowl. Lightly stir in sugar, lemon juice, cornstarch and cinnamon, blending until all fruit is covered. Pour fruit mixture in butter baking dish. In a large bowl, whisk together flour, oats, brown sugar, salt and pecans. Cut in butter with a pastry blender until only very small pieces remain, like a very coarse meal. Sprinkle evenly over fruit mixture. Bake 33 to 37 minutes, until fruit is bubbling and topping is browned. Serve warm with favorite whipped cream or ice cream. Refrigerate crisp in a tightly covered container and enjoy within 3-4 days.

Makes 6 – 9 servings.

Recipe by culinary registered dietitian nutritionist Kim Galeaz RDN LD