Dean makes two summer desserts

Dean Richards shares recipes for two summer desserts

Grilled Fruit Salad with Vanilla Yogurt

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Ingredients:

• 2 limes
• 1 pineapple  (peeled, cored,  quartered, sliced into spears)
• 3 bananas  (peeled,  cut in half lengthwise)
• 3 peaches or nectarines   (cut in half, pitted)
• 2 cups pitted Cherries
• Canola oil for brushing
• 16 oz. pound cake (ends trimmed,  cut into eight 1-inch slices)
• 2 cups. Vanilla-flavored  Greek yogurt  (full fat is best.  I like Fage-brand best)  
• 1 cup mint leaves (roughly chopped for garnish)
• Honey  (for drizzling)  

Directions:

1. Heat grill to medium-high.
2. Brush grill grates with oil and grill pineapple, bananas and peaches/nectarines until char marks appear, 2 to 4 minutes per side; transfer to cutting board.
3. Grill lime, cut sides down, until slightly charred, 1 to 2 minutes.
4. When cool enough to handle, cut fruit into bite-size pieces, then squeeze juice from grilled lime on top.
5. Brush grill grates with oil and grill pound cake until char marks appear, 30 seconds to 1 minute per side.  Set aside. 
6. Mix yogurt with cherries.   Spread yogurt mix on platter.   Surround it with the grilled pound cake.  Top with grilled fruit.   
7. Garnish with lime zest, mint leaves, and honey.

No-Bake Key Lime Pie

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Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Key lime juice or lime juice
• 1 graham cracker crust (9 inches)
• 2 cups whipped topping or can of whipped cream
• 2 limes; slices or zest, optional

Directions:

1. In a large bowl, beat cream cheese until smooth.
2. Beat in milk and lime juice until blended.
3. Transfer to crust.
4. Refrigerate, covered, at least 4 hours.
5. Just before serving, garnish with whipped topping or canned whipped cream.
6. If desired, add lime slices or lime zest on top.