786 kerry recipes

Cherry-berry-peach pie with sweet cherries, blueberries, and sliced peaches under a buttery brown-sugar streusel topping. A summer fruit pie that combines three orchard favorites in one slice.

Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

This no-baking cheesecake is creamy, rich and smooth, fresh berries give the fruity and refreshing taste.

A retro no-bake strawberry parfait pie made with lemon gelatin, strawberry ice cream, and fresh berries in a flaky pie shell. Includes a pineapple variation. Cool, creamy, and ready from fridge to table in about an hour.

Fresh berry tulip with white chocolate ice cream: delicate tuile cookies shaped into edible bowls, filled with mixed fresh berries, whipped cream, and a scoop of white chocolate ice cream. Patisserie-level dessert.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

This recipe is great for using up any leftover yogurt and over ripe bananas.

Next time when you crave something sweet but not too rich, try this recipe. Within 10 minutes you will enjoy a creamy, chocolaty yet light treat.

Light angel food cake topped with vanilla ice cream and fresh blueberries macerated in Grand Marnier for an effortless summer dessert in 10 minutes.

7-Up Lemon Cheesecake with Strawberry Glaze recipe

Three-ingredient raspberry sherbet made with frozen raspberries, buttermilk, and sugar. No ice cream maker needed. Just blend, freeze, and scoop. Tangy, fruit-forward, and lighter than ice cream.

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

HS notes: Deb uses raspberries in her recipe, but I saw some fantastically sweet, beautiful blackberries at my market this weekend, and swapped in an equal amount of those. I imagine blueberries would be a lovely substitute, or strawberries as well! Also, Deb shapes her dough into a square before cutting into individual scones, my dough wanted to go circular, so I went with it - I ended up cutting the disc shape into six large wedges. Either way!

Lemon raspberry muffins bake up tender with bright lemon extract, jammy raspberry pockets and a golden bakery-style dome. A bright weekend breakfast treat.

I have to say that these bars were so delicious, crunchy texture with sweet-slightly sour and nutty flavor. Packed with goodness and yumminess. Not only kids love them, grown-ups also can't have enough.