Savor the season’s end with sweet summer fruits

Sadly, we’ve come upon that time to say goodbye to summer. But we’ve still got one big holiday weekend left before we need to pack our bathing suits away and bring out the sweaters. So here is to enjoying the sweeter things the season brings like peaches and strawberries.  And since these are no-bake recipes, you will have less laboring to do on Labor Day.

Strawberry Stack Cakes

1 pt fresh strawberries, rinsed & sliced

One frozen pound cake, not thawed (Amy’s has a great vegan pound cake in chocolate, lemon poppy seed & orange)

12 or 16 oz vegan whipped cream or vanilla frosting

Cut cake in half horizontally. With cookie cutter, cut out 4 rounds from each half; cut each round into 3 layers. Then spread 1 Tbsp frosting/cream on each of 2 layers from one stack; top each with 4 strawberry slices. Reassemble, ending with unfrosted round. Repeat with remaining stacks.

Heat remaining frosting, stirring often, to melt. Spoon on stacks. Chill 10 minutes to set. Top with rest of berries.You’ ll need a 2 1/2-in. round biscuit or cookie cutter and a baking sheet. Slice enough strawberries to make 1 1/4 cups.

Peaches & Ice Cream Ginger Pie

12 whole vegan cinnamon graham crackers (2 squares each)

5 Tbsp vegan butter, softened

1⁄3 cup chopped crystallized ginger

11⁄2 cups organic peach spreadable fruit jam

8 cups (4 pt) vegan vanilla (or peach) ice cream

1 firm-ripe peach

Coat a 9-in. pie plate with nonstick spray or vegan butter. Pulse graham crackers in food processor until fine crumbs form (13⁄4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl. Scoop 1⁄2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or  airtight and freeze up to 2 weeks. Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie. About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.

Enjoy your last summer weekend of 2010!!

For more recipe ideas, visit www.healthyvoyager.com

Photo courtesy of Pinterest