And then you'd just mix the puree in with the jello as Antipova has done?

That looks awesome! I am hungry!

Omg that looks so good...!!

Okay this is probably a dumb question but I haven't made too many deserts and none really with fruit. So how do you go about a puree like you were talking about

YOu can put the fresh fruit in a blender or food processor.

Or use a potato masher if you don't have a lot of gadgets!

Yep! Just stir with whatever spoon you're using.

Exactly!

But you are still here!

Quick, tell us about your favorite desserts!

Ohhh, this is true.

Well, if you want a similar style of dessert, honestly you could just top this with blueberries and no jello, instead of blueberries with jello. I would definitely recommend fresh ones instead of frozen for that, though.

So this is like a cobbler? It sounds super tasty!

Exactly. It's sooo yummy.

Another good fruity, but also vegetarian, dessert is to make a cheesecake! To make a fruit topping, simmer the fruit (frozen and fresh both work) with some cornstarch so it becomes thick. Cornstarch is totally vegetarian, plus you already have it in your house to keep your TPR strokers and fleshlishts in good shape

Around this time of year I make lots of pies. I make the puree from a fresh pumpkin instead of what you get from a can. You can use the puree for pies, muffins, cakes, pumpkin rolls, you name it. Here's how to get the puree:

Slice a pie pumpkin (also called a sugar pumpkin) in half. I usually remove the stem, but I don't know if you actually have to. Remove seeds. Discard the seeds OR save them for roasting.

Take the two halves of the pumpkin and lay face down on a pan lined with aluminum foil. Poke holes with a fork. Bake at 350-400 for 30min-1hr, or until flesh is soft.

Cool until you can handle it with your fingers. Remove the flesh and puree in a blender or food processor.

Ta-da! So much better than canned.

I love pumpkin cookies. Here's a recipe that I really like.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Mix flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls

3. Bake for 15 to 20 minutes. Cool cookies, then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling perfection.

Hmm hmm good!!

OH! I had never tried roasting pumpkin before pureeing it, I bet this would taste so much better.

I also just learned to roast tomatoes before pureeing them to make tomato sauce for spaghetti etc., and my sauce tastes SO MUCH BETTER.

Oooh, like sorbet with liqueur topping, this sounds divine... and ears up, vegetarians!

Do you usually puree your pumpkin raw? How do you even get it from the shell?

It's nothing fancy, but I like to fill a glass brownie pan with crushed cinnamon sugar graham crackers, tamped down as firmly as I can. Then I put down a layer of softened mango sorbet with fresh raspberries layered on top. Then I mixed 3 tablespoons of butter and 2 3ounce packages of softened cream cheese together at medium speed until it's creamy and add in 2/3 cup of powdered sugar and mix some more. Then comes a cup of whipping cream, and that all gets mixed until it forms stiff peaks. Then fresh mango chunks and vanilla are added before adding that over the layer of raspberries.

Oh, how cool! They're like s'mores without needing a campfire!

It's always a hit. The frozen strawberries are tangy from the lemon juice and the warm strawberries are sweet and delicious with the amaretto.

I tried it once, it was a total failure, and then I used canned :$

Not canned "pie filling," just canned puree. Now I am excited that I can try again!