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The Rocky Mountain Collegian

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The Rocky Mountain Collegian

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Collegian Cooks: Simple summer sweets

https://www.youtube.com/watch?v=UOBhzTNSYEE&feature=youtu.be

Video by Christina Vessa and Hannah Ditzenberger.

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As the heat of summer continues to beat down on Fort Collins, Collegian Cooks prepared four desserts that are sure to please at any summer soirée.

Triple berry pie, chocolate-dippped bananas rolled in cookie crumbs, melon smoothies and peach yogurt are all recipes filled with ripe, summer fruit. To prepare for this meal, have access to a stovetop, a blender, an oven and a double boiler pot system.

These are recipes that can be made any time of the year, but may be especially appealing for those with a sweet tooth.

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Photos by Christina Vessa.

Triple berry pie

  • 1 cup of strawberries
  • 1 1/2 cups of raspberries
  • 2 cups of blueberries
  • 1/2 cup of sugar
  • 3 tablespoons of corn starch
  • Whole Foods pre-made pie crust.

Step one: Preheat oven to 375 degrees.

Step two: Cut the strawberries in half, then mix with raspberries and blueberries in a bowl.

Step three: In another bowl, mix the sugar and corn starch.

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Step four: Prepare Whole Foods pre-made pie crust and pour filling in. Put some pie crust on top if desired.

Step five: Bake for30 minutes.

Frozen peach yogurt

  • 1 bag of frozen peaches
  • 1 cup of plain yogurt
  • 1 tablespoon of lemon juice
  • 4 tablespoons of honey.

Step one: Mix the peaches, yogurt, lemon juice and honey into a blender. Blend until desired and serve cool.

Chocolate-dipped bananas rolled in cookie crumbs

  • 4 large, organic bananas
  • 4 bars of milk chocolate
  • 2 tablespoons of butter
  • 2 large chocolate chip cookies, crumbled.

Step one: Peel the bananas, cut in half and place a popsicle stick in each one.

Step two: Place the bananas in the freezer for at least one hour.

Step three: Boil one pot of water. When the pot is boiling, place another pot on top to create a double boiler.

Step four: Let the butter melt in the top pan, then slowly add chocolate. Pour the chocolate onto a sheet of wax paper, then roll the frozen bananas in it.

Step five: Before the chocolate dries, sprinkle chocolate chip cookie crumbs over the bananas.

Melon smoothie

  • 2 cups of ice
  • 4 cups of mixed melon
  • 2 tablespoons of cane sugar.

Step one: Mix the melon, sugar and ice into the blender. Blend until desired and serve cool.

Collegian Chefs Christina Vessa and Hannah Ditzenberger can be reached at entertainment@collegian.com or on Twitter at @chrissyvessa and @h_ditzenberger.

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