Collegian Cooks: Simple summer sweets

Christina Vessa and Hannah Ditzenberger

Video by Christina Vessa and Hannah Ditzenberger.


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.

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 or on Twitter at @chrissyvessa and @h_ditzenberger.