The marvelous thing about summer is that we tend to have a bit more time on our hands to do some of the simple tasks that make life rich and beautiful. For me, some of those tasks are sewing and spending time crafting delicious recipes for my favorite people. The last few weeks have been, for the most part, exceptionally gorgeous outside, which in the South, also means exceptionally warm. Well…who am I kidding, it has been downright hot! Whenever the weekend rolls around and I am looking for a break from the heat, I love getting in the kitchen and making a cold dessert to cool things down—time in the air conditioning plus a treat to enjoy!
A recipe that I just had to share with you all is one from Taste of the South magazine. These Frozen Blueberry-Raspberry Swirl Bars are tart from the berries, smooth and rich from the cream filling, and have that nostalgic graham cracker crust that we all know and love.
Now, for some exciting news I want to share! Today begins our Summer Favorites Sale, where you can save up to 75 percent on our favorite seasonal products! This sale expands on all things summer fun! Visit the Hoffman Media Store and shop by categories including picnics, porches, gardens, and retreats! Our team hopes you continue to find inspiration and a reason to celebrate in every season through the pages of our magazines. I feel extra thankful today for our little family we have here on Ribbon in My Journal. I thank each of you for joining me here each week.
If you try the recipe, or have any summer recipes you’d like to share with me, I would love to hear about it!
- 2 1⁄4 cups graham cracker crumbs
- 1⁄3 cup sugar
- 9 tablespoons unsalted butter, melted
- 1⁄8 teaspoon kosher salt
- 1 cup fresh blueberries
- 1⁄4 cup water
- 3 tablespoons sugar
- 1 tablespoon light corn syrup
- 3⁄4 teaspoon cornstarch
- 1⁄2 teaspoon lemon zest
- 1 cup fresh raspberries
- 1⁄4 cup water
- 3 tablespoons sugar
- 1 tablespoon light corn syrup
- 1 teaspoon cornstarch
- 2 (8-ounce) packages cream cheese, softened
- 1 1⁄2 cups confectioners’ sugar
- 1 cup sour cream
- 3 cups heavy whipping cream
- Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over edges of pan.
- For crust: In a large bowl, toss together graham cracker crumbs, sugar, melted butter, and salt until moistened. Press mixture into bottom of prepared pan. Bake for 7 minutes. Let cool completely on a wire rack.
- For blueberry sauce: In a small saucepan, stir together blueberries, 1⁄4 cup water, sugar, corn syrup, and cornstarch. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken and berries begin to burst, 4 to 5 minutes. Remove from heat; stir in zest. Pour into a small bowl; let cool slightly. Cover and refrigerate until chilled, about 1 hour.
- For raspberry sauce: In a small saucepan, stir together raspberries, 1⁄4 cup water, sugar, corn syrup, and cornstarch. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken, about 3 minutes. Press through a fine-mesh sieve into a small bowl, discarding solids. Let cool slightly. Cover and refrigerate until chilled, about 1 hour.
- For cream filling: In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add confectioners’ sugar and sour cream. Beat until combined. Add cream; beat at low speed until mixture begins to thicken. Beat at high speed until thickened.
- Spread half of cream mixture onto prepared crust; drizzle with blueberry and raspberry sauce. Top with remaining cream filling, swirling with the tip of a knife. Freeze until firm. Let stand before serving until lightly softened, about 15 minutes.
- Using parchment as handles, remove from pan, and cut into squares using a knife dipped in warm water.