DESSERTS 24
TIP FOR TOPPINGS:
Add a teaspoon of vanilla to whipped topping -- either the
frozen-in-a-tub variety, or the boxed mix kind. If you're
using the frozen in-a-tub kind, dump it into a mixing bowl,
add the teaspoon of vanilla (preferably Mexican vanilla)
and whip it for a minute. Leave the topping in your own
mixing bowl. Everyone will think it´s fresh whipped cream!
GRILLED ORANGE SLICES W/FROZEN YOGURT & RASPBERRY-FUDGE SAUCE
2 oranges, sliced into rounds
2 cups vanilla frozen yogurt
1/2 cup fudge sauce
1/4 cup raspberry preserves
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
Arrange orange slices on hot grill and grill 2 minutes per side, until golden brown.
In a medium bowl, combine fudge sauce and raspberry preserves. Cover and microwave on HIGH for 30 seconds, until warm.
Spoon frozen yogurt over orange slices and drizzle raspberry-fudge sauce over top.
SHORTCUT SHORTCAKES
2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 package (15 ounces) cream-filled sponge cakes
4 cups sliced fresh strawberries
1 carton (8 ounces) frozen whipped topping, thawed
Additional strawberries, halved, optional
In a large bowl, whisk milk and pudding mix for 2 minutes. Let
stand for 2
minutes or until soft-set; set aside. Slice sponge cakes in half
lengthwise;
place filling side up in an ungreased 13-in. x 9-in. x 2-in.
dish. Spread
pudding over the top.
Arrange sliced strawberries over pudding. Spread whipped
topping over
berries. Cover and refrigerate for at least 1 hour before
cutting. Garnish
with strawberry halves if desired. Refrigerate leftovers. Yield:
12-15
servings.
UPSIDE-DOWN STRAWBERRY SHORTCAKE
1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced strawberries,
thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Fresh strawberries and whipped cream
Sprinkle marshmallows evenly into a greased 13-in. x 9-in. x
2-in. baking
dish; set aside.
In a bowl, combine strawberries and gelatin powder; set
aside.
In a mixing bowl, cream shortening and sugar. Add the eggs,
one at a
time, beating well after each addition. Beat in vanilla. Combine
flour,
baking powder and salt; add to creamed mixture alternately with
milk. Pour
batter over the marshmallows. Spoon strawberry mixture evenly
over batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted
near the center
comes out clean. Cool on a wire rack. Cut into squares. Garnish
with
strawberries and whipped cream. Yield: 12-16 servings.
BANANA SPLIT SHORTCAKE
8 slices pound cake (1/2 inch thick) or 4 individual round
sponge cakes
2 medium firm bananas, cut into 1/4-inch slices
4 scoops vanilla ice cream
1/4 cup chocolate sauce
Place cake slices on four dessert plates. Top each with bananas
and ice
cream. Drizzle with chocolate sauce. Yield: 4 servings
ANGEL LUSH W/PINEAPPLE
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) Vanilla Flavor Fat Free Sugar
Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
fresh berries
MIX pineapple with its juice and the dry pudding mix in medium
bowl. Gently
stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake
layer, cut-side
up, on serving plate; top with 1-1/3 cups of the pudding
mixture. Cover with
middle cake layer and an additional 1 cup of the remaining
pudding mixture.
Top with remaining cake layer; spread top of dessert with the
remaining
pudding mixture.
REFRIGERATE at least 1 hour. Top with berries just before
serving. Store
leftover dessert in refrigerator.
FLAT BOTTOM FRUIT PIE
1 refrigerated ready-to-use refrigerated pie crust (1/2 of
15-oz. pkg.)
1 tsp. cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)
1-1/4 cups half-and-half
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding &
Pie Filling
1 cup thawed Whipped Topping
1-1/2 cups fresh peach slices (about 1 large)
1/2 cup blueberries
1/2 cup raspberries
PREHEAT oven to 450ºF. Unroll pie crust onto baking sheet;
sprinkle with
cinnamon sugar. Bake 8 to 10 min. or until lightly browned; cool
completely.
MEANWHILE, pour half-and-half into medium bowl. Add dry pudding
mix. Beat
with wire whisk 2 min. or until well blended. Gently stir in
whipped
topping; cover. Refrigerate until ready to use.
SPREAD pudding mixture over crust just before serving; top with
fruit. Cut
into slices. Store leftover dessert in refrigerator.
TIP
Save 80 calories and 5 grams of fat per serving by preparing as
directed
using fat free milk, Vanilla Flavor Fat Free Sugar Free
Instant
Reduced Calorie Pudding & Pie Filling and LITE Whipped
Topping.
Substitute milk for the half-and-half.
FROZEN CHOCOLATE SOUFFLES
3 cups milk
1 pkg. (8-serving size) or 2 pkg. (4-serving size each)
Chocolate
Flavor Instant Pudding & Pie Filling
2 cups thawed Whipped Topping
16 OREO Chocolate Sandwich Cookies, chopped (about 2 cups)
8 maraschino cherries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire
whisk 2 min.
Gently stir in whipped topping.
SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to
9-oz. paper
drinking cups. Cover evenly with half of the pudding mixture.
Repeat layers.
Cover with foil.
FREEZE 5 hours or until firm. Remove from freezer about 15 min.
before
serving. Let stand at room temperature to soften slightly. Peel
away paper
to unmold onto dessert plates. Top each with a cherry. Store
leftovers in
freezer.
SUSTITUTE
Save 80 calories per serving by preparing as directed with fat
free milk,
Chocolate Flavor Fat Free Sugar Free Instant Reduced
Calorie Pudding
& Pie Filling, COOL WHIP LITE Whipped Topping and Reduced Fat
OREO Chocolate
Sandwich Cookies.
Variation
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding
& Pie
Filling and CHIPS AHOY! Real Chocolate Chip Cookies.
OYSTER CRACKER DESSERT
6 egg whites
1/4 tsp. cream of tartar
1 1/2 c. sugar
2 c. crumbled unsalted oyster crackers (unsalted saltines are
fine too)
3/4 c. chopped pecans or walnuts
2 tsp. vanilla
1 pt. Cool Whip
1 can pie filling (cherry, blueberry or strawberry)
Beat egg whites until fluffy, add cream of tartar and sugar.
Beat until
stiff. Fold in soda crackers, nuts and vanilla. Spread into a
well buttered
9 x 13 inch baking pan. Bake at 350 degrees for 25 minutes.
Cool. Then
spread on Cool Whip. Over Cool Whip, spread one can of pie
filling. Make one
day before you plan to serve.
PINEAPPLE DUMPLINGS
3 ounces sugar, plus 1-ounce sugar
8 ounces pineapple, diced
2 vanilla beans, scraped
1 pinch salt
8 ounces cream cheese
1 egg
1 package Gyoza wrappers
Oil
In a medium skillet, caramelize 3 ounces of sugar until golden
brown. Add
the diced pineapple and vanilla beans and stir until sugar dissolves and
pineapple is softened. Set pineapple aside to cool. In the bowl
of an
electric mixer, beat the cream cheese until light and fluffy.
Add 1-ounce
sugar, pinch of salt and egg and mix until just combined. Fold
in pineapple
mixture and chill until firm. Fill wrappers with 2 tablespoons
of the
filling and chill until ready to fry. Heat oil to 350 degrees F
and fry
dumplings until golden brown. Drain dumplings well before
serving.
Yield: 1 to 2 dozen
TROPICAL FRUIT SALSA
1/4 cup pineapple
2 tablespoons kiwi
1/8 cup papaya
1/8 cup mango
1 tablespoon ginger, minced
Dice fruit and toss with minced ginger.
FRUIT SMOOTHIE NO BAKE CHEESECAKE
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) Neufchatel Cheese, 1/3 Less Fat than Cream
Cheese,
softened
1/2 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries,
blueberries
and blackberries), thawed, drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
Omit mixed frozen berries. Add 3 cups fresh mixed berries and
additional 1/4
cup sugar to Neufchatel cheese mixture, mixing with electric
mixer on medium
speed until well blended.
HOME
DESSERTS
HOME
Email: marmac34@yahoo.com
