GOOD EATS

No-bake nibbles

It’s summer! Who wants to turn on the oven just so you can enjoy a little dessert?

RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY

CANNOLI CONES

Prep: 20 minutes | Servings: 12 1¼ cups mini chocolate chips, divided 12 sugar cones 8 ounces whole-milk ricotta 8 ounces cream cheese, softened to room temperature ½ teaspoon vanilla extract ½ cup heavy cream ¾ cup powdered sugar 1 teaspoon cinnamon

In a small, microwave-safe bowl that’s wide enough to dip the opening of a cone into, pour ½ cup of the mini chocolate chips. Microwave in 30-second increments, stirring after each time, until just melted. Dip each cone in melted chocolate. Stand the cones upright in tall drinking glasses to let the chocolate solidify. If ricotta is watery, drain through cheesecloth, squeezing out excess liquid. In a large bowl with a mixer, beat cream cheese, ricotta, and vanilla extract. Gradually add heavy cream and beat until light and fluffy. Slowly incorporate powdered sugar and cinnamon until smooth. Fold in ½ cup of mini chocolate chips. Transfer mixture into a piping bag and pipe into cones. Top with remaining mini chocolate chips.

Per serving: 399 calories, 23 grams fat (14 grams saturated fat), 70 milligrams cholesterol, 225 milligrams sodium, 36 grams total carbohydrates, 0 grams fiber, 12 grams protein.

Prep: 30 minutes | Servings: 6 TOPPING ¾ cup sliced almonds 2/3 cup flour ¼ cup sugar ¼ cup packed brown sugar ¼ teaspoon cinnamon ¼ teaspoon salt 6 tablespoons unsalted butter, melted ½ teaspoon vanilla extract ½ cup oats

FILLING 2 pounds sweet cherries (fresh or frozen) 1 tablespoon lemon juice 1 teaspoon vanilla extract ½ teaspoon almond extract ½ cup sugar ½ teaspoon salt 2 to 3 tablespoons cornstarch

Note: This dessert can also be made over a campfire! To make the topping: Finely chop ¼ cup of the sliced almonds. In a medium bowl, mix the chopped almonds, flour, sugar, brown sugar, cinnamon, and salt. Stir in melted butter and vanilla until the mixture easily crumbles. Mix in oats and remaining almonds. In a medium cast-iron or nonstick skillet over medium-high heat, toast almond/butter mixture, stirring regularly to keep from burning. Once golden and crisp (about 5 minutes), transfer back to bowl and set aside. To make the filling: Wipe off skillet and put back on stove. Add cherries, lemon juice, vanilla, and almond extract. Cook over medium-high heat until cherries are warmed. Meanwhile, in a small bowl, combine sugar, salt, and cornstarch (2 tablespoons for fresh cherries, 3 for frozen). Add sugar mixture to cherries and continue stirring regularly until cherry juice thickens to a nice syrup consistency, about 10 minutes. Let cool 15 minutes, then spread almond topping evenly over cherries. Garnish with whipped cream if desired and serve.

Per serving: 552 calories, 18 grams fat (8 grams saturated fat), 31 milligrams cholesterol, 403 grams sodium, 94 grams total carbohydrates, 3.5 grams fiber, 5.5 grams protein. UNICORN BARK

Prep: 25 minutes | Chill: 1 hour | Servings: 20 12 ounces bright pink candy melts 6 ounces turquoise candy melts 6 ounces lavender candy melts ¼ cup pastel sprinkles 6 ounces white candy melts Notes: The candy melts should be vanilla flavored. Candy will lose its consistency and may not re-solidify if overheated or liquid is added (such as food coloring or milk.) Get creative with the theme of your bark, like red, white, and blue melts for the Fourth of July, superhero bark, peppermint bark, rainbow bark, s’mores bark … the options are endless! Place parchment paper onto a baking sheet and set aside. Pour each color of candy melts into a separate microwave safe bowl and microwave according to package directions. Using a large spoon or spatula, drop a dollop of melted white candy on each corner of the parchment paper and one in the center. With a clean spoon, intersperse dollops of the remaining colors in between the white. Use a flat icing spatula to slowly draw lines through all the colors, blending to create a marbling effect. Drizzle any leftover melted candy across the top. While it’s still tacky, garnish with sprinkles, then let cool at room temperature for 10 minutes. Cover loosely with parchment and place in freezer for 1 hour. Break or cut into pieces of bark. Store in a sealed container.

Per serving: 210 calories, 12 grams fat (11 grams saturated fat), 35 milligrams sodium, 0 grams cholesterol, 27 grams total carbohydrates, 0 grams fiber, 0 grams protein.