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Creamy Fruit Dessert recipe

Creamy Fruit Dessert recipe


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  • Recipes
  • Dish type
  • Dessert

A simple, no-bake dessert that's a cinch to make. The resulting dessert is creamy, fruity and oh-so-moreish.

13 people made this

IngredientsServes: 14

  • 450g large marshmallows
  • 2 (432g) tins crushed pineapple
  • 4 bananas
  • 4 tablespoons chopped walnuts
  • 250ml whipping cream, whipped
  • 170g digestive biscuit crumbs

MethodPrep:20min ›Cook:5min ›Extra time:4hr chilling › Ready in:4hr25min

  1. Line one 20x30cm baking tin with the biscuit crumbs. Reserve a few crumbs as a garnish for the top.
  2. Drain the pineapple, saving the juice. Melt the marshmallows in the pineapple juice over low heat. Once melted set aside to cool.
  3. Cut up the bananas into chunks. Mix the bananas, walnuts and crushed pineapple into the cooled marshmallow mixture.
  4. Fold the fruit mixture into the whipped cream. Spoon batter into the biscuit base. Sprinkle the reserved crumbs on top. Chill well before serving. Makes about 14 to 18 servings.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (6)

I am going to make this today, but recipe says use a baking tin but picture doe not correspond. Can this dessert be made in individual dishes and chilled.?-23 Jan 2015

by CAITY-O

This is AWESOME!! The best ever dessert and great crowd pleaser. I added a little chocolate sauce on the side and my guests went wild for it. I'll definitely be taking this to picnics and parties this summer!!-01 May 2000

by Briget Walz

OMG!!!! I could eat this for breakfast, lunch, and dinner. This is the best thing I've ever had!! I followed the directions exactly. The rest of my family didn't care for it, which was fine by me because I sure didn't want to share.-10 Sep 2008


2-Ingredient Strawberry Sorbet Recipe: Bookmark This Creamy & Healthy Strawberry Sorbet Recipe by Kaila Weingarten

Life just needs sorbet, right? This quick, two-ingredient strawberry sorbet recipe will put you in a sunny mood while keeping you out of the kitchen. You can substitute yogurt and fruit flavors for your own special combo.

Cuisine: American
Prep Time: 1 to 2 hours to freeze
Cook Time: 0 minutes
Total Time: 1 to 2 hours to freeze

Ingredients

Here's how to make it:

  1. Combine the ingredients in a blender. (You may need to partially defrost the strawberries depending on the strength of your blender.) Blend until smooth.
  2. Freeze until it has a sorbet-like consistency.

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Recipe Summary

  • cooking spray
  • 1 (17.5 ounce) pouch sugar cookie mix
  • ½ cup butter, softened
  • 1 egg
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container frozen whipped topping
  • ⅓ cup white sugar
  • 2 tablespoons cornstarch
  • 4 cups sliced fresh strawberries, divided
  • ⅓ cup water
  • 1 teaspoon vanilla extract
  • 1 dash red food coloring, or desired amount

Preheat oven to 350 degrees F (175 degrees C). Spray the inside bottom of a jelly roll pan with cooking spray.

Mix sugar cookie mix, butter, and egg together in a large bowl until a soft dough forms press evenly into prepared pan.

Bake in the preheated oven until crust is light golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.

Beat cream cheese using an electric mixer on medium speed in a bowl until smooth. Add whipped topping and stir until smooth spread over crust. Refrigerate.

Mix sugar and cornstarch together in a 2-quart saucepan add 1 cup strawberries, water, and vanilla extract. Cook and stir strawberry mixture, mashing strawberries with spoon while cooking, over medium heat until strawberries are softened and mixture is thickened, 10 to 15 minutes.

Stir food coloring into strawberry mixture and remove from heat cool for 10 minutes. Gently stir remaining 3 cups strawberries into strawberry mixture spoon over cream cheese filling. Refrigerate until set, about 1 hour. Serve within 4 hours.


Recipe Summary

  • ¾ cup uncooked white rice
  • 2 cups milk, divided
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ⅔ cup golden raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

Bring 1 1/2 cups water to a boil in a saucepan stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.


5 Best Gulaman Dessert Recipes

Hey guys! I’ve compiled some of our gulaman favorites na pwedeng pang handa in any occasions. Karamihan dito kailangan lang ng evap, condensed at prutas. Gustong gusto ko yung mga gulaman desserts dahil aside sa simple lang i-prepare, mura pa at masarap. Hinding hindi mawawala sa list ang panlaban nating buko pandan sa kahit anong klase ng handaan. Ang simpleng gulaman, gatas at fruit cocktail ay isa narin sa mga gulaman classics. Jelly flan na mura at masarap na version ng pinoy classic leche flan. Kiwi pineapple jelly at cathedral window para sa fruity, flavorful at elegant looking gulaman dessert.

Ingredients:
1 can (825g) fruit cocktail (reserve syrup)
2 ½ cups water
1 pack (24g) red gulaman or any color of choice
1 cup fruit cocktail syrup
1 can (370mL) evaporated milk
1 can (380g) condensed milk
• This recipe makes 7 of the molds used
_____________________________________________

Ingredients:
1 cup all purpose cream (250mL pack)
1 small can evaporated milk (154mL)
1 can (390 grams) condensed milk
1 tsp buko pandan flavor
1 cup cooked sago (mini tapioca pearls)
1 can (340g) nata de coco
1 cup fresh coconut meat grated into strips
1 pack (24g) buko pandan flavored green gulaman (cook as per package directions)
____________________________________________________________________

Ingredients:
FLAN
8 egg yolks____________________________ 48php
1 can (370mL) evaporated milk_________ 28php
1 can (300mL) condensed milk_________ 42php
1 tsp vanilla____________________________ 2php

JELLY MIXTURE
4 cups water
1 pack (25g) yellow unflavored Mr. Hat Gulaman______ 15php
1/2 cup sugar
(sugar for caramelization)____________________________ 10php
__________________________________________________________

Ingredients:
5 (25g) packs flavored gulaman
• Strawberry
• Orange
• Mango
• Buko pandan
• Grape

4 cups water
1/3 cup sugar
2 (25g) pack lychee flavored gulaman or any uncolored one

1 can (370mL) evaporated milk
1 can (300mL) condensed milk
1 pack (250mL) all purpose cream
__________________________________________________________

Kiwi Pineapple Fruit Jelly

Ingredients:
Pineapple slice
Pineapple tidbits
Kiwi slices
Cherries for color

1st layer:
4 cups water
1 cup pineapple juice
3/4 cup sugar
1 1/2 pack (total of 36g) white gulaman

2nd layer:
2 cups water
1 cup pineapple juice
1 cup evaporated milk
3/4 cups sugar
1 (25g) pack white gulaman

3rd layer:
1 cup water
1 cup pineapple juice
1/4 cup sugar
1/2 pack yellow gulaman
___________________________________________________________


Deliciously Creamy Fruit And Berry Roll-Ups

I am forever looking for a dessert that is sweet, tasty and somewhat healthy. It’s so hard to find delicious foods that are also good for you. That’s why I knew that I just had to try these luscious looking roll ups they’re fruit, so they’re healthier than cakes and cookies, but they’re also really tasty.


Easy Sorbet

A homemade fruit sorbet is the perfect end to a summer's day. Sweet, creamy, and smooth and just as easy as making homemade ice cream. The best part? You can use any kind of fruit you like! Just remember for the ideal consistency you'll need 1 cup of fruit puree for every 1/4 cup of sugar. So, if you want to make peach sorbet, after blending the peaches and straining to get rid of all the fibers, if you have 4 cups of puree you want to use 1 cup of sugar. Any less and the sorbet may not churn and freeze properly. Any more and your sorbet will be too sweet and you risk the sorbet turning grainy from the sugar.

What other types of fruit can I use?

We show you how to use strawberries and raspberries, but mango (my favorite!), peach, blueberries, blackberries all work well! Make a triple berry mix if you like! Switch up the citrus juice as well. Lime goes well with mango and blackberries. Fresh orange juice would go well with raspberries!

What if I don't have an ice cream maker?

No problem! We included a traditional recipe and a no churn recipe. The no churn requires making a simple syrup (sugar and water heated together) so ensure you don't have a grainy mixture in the end. It will also take a little longer to freeze than churned sorbet since it doesn't get the head start that churned version gets. It also requires a bit of forethought of freezing your fruit before blending in the food processor. A churned sorbet will be smoother and creamier than a no-churn one, but the no-churn sorbet is every bit as refreshing.

Have you made this yet? Let us know what you think in the comments below!


When you're crunched for time but want to make a sweet treat for family and friends, consider one of these quick fruit dessert recipes. They may come together fast, but they don't lack in the flavor department. Take our Quick Red-Wine Dessert Sauce, pictured here, for example. Paired with pound cake, fresh berries, and a scoop of vanilla ice cream, it's a complete, creative dessert that no one will know you whipped up on the fly. And that's the beauty of all the desserts you'll find here each one comes together in 45 minutes or less, and that includes any time needed for prepping, baking, and chilling. They're also seasonally inspired&mdashyou'll find desserts featuring juicy blueberries and strawberries, plump peaches and apricots, figs, and citrus fruit.

We have several delicious variations of upgraded fruit salads. Instead of simply cutting up melon, grapes, and berries, we've created stunning displays of fruit complete with sweet, crunchy toppings. This Tropical-Fruit Salad with Coconut Crunch will transport you to the island of your dreams. Arrange sliced papaya, mangoes, pineapple, and strawberries on a platter and top the mix with our genius combination of poppy seeds and unsweetened shredded coconut. Or try Tropical Fruit with Coconut-Pistachio Crunch this recipe calls for lychee, banana, and star fruit, but we encourage you to use whatever sweet produce is in season.

Looking for something a little more elegant? We have just the dairy-free answer&mdashRoasted Cherries with Tofu "Panna Cotta," which is cozy and comforting. The best part is that it comes together in 30 minutes total.

From patriotic berry trifles to fruit sauces that you can serve with ice cream or pound cake, these quick fruit dessert recipes are sure to end your dinner on a sweet note.


3 Delicious Recipes for Classic Fruit Fools

Fruit fool is a classic English dessert. Traditionally, fools are made by folding a stewed fruit (the classic one is gooseberries) into a creamy, sweet custard. Sometimes the fruit is folded in until the dish is relatively homogenous, and sometimes it's more layered, so that you end up with swirls of concentrated fruit compote within the cream. Modern takes on a classic fruit fool incorporate any and all kinds of fruit, and the recipes usually skip the custard step and simply fold the fruit into whipped cream. Particularly for summer, choosing whipped cream over a heavier custard makes perfect sense: By incorporating juicy fresh fruit and serving it chilled, you've got a creamy but refreshing dessert that's cool enough to beat the heat.

Fools can be made with just about any kind of fruit, but vibrant sweet-tart fruit are ideal choices, in order to shine through the rich whipped cream. Here I've created three versions, perfect for the summer: Tangy Strawberry Fools make the most of bright, flavorful strawberries, Lemon-Blueberry Fools incorporate a zingy lemon curd and blueberry compote, and the Pineapple, Mango, and Toasted Coconut Fools will give you a taste of the tropics. All three are easy to make.

Though the easiest way to put these fools together might have been to fold chopped fresh fruit into whipped cream, I knew that wouldn't yield the tastiest result. Fresh fruit, though juicy, is full of water. So I kept with tradition and cooked each fruit in order to simmer off the extra water and concentrate its flavor. After thoroughly chilling it down, I used this jammy compote as the base for the whipped cream. To add a fresher fruit element to the fool, though, I also folded in chopped fresh or macerated fruit (depending on the recipe), as well. Maceration, the process of combining sugar and fruit to draw out liquid and concentrate flavor, is a quick and easy process that works here to lend a pleasant textural contrast to the stewed components.

Still, I was missing the rich body that only a custard can offer. Folding a small amount of Greek yogurt into the whipped cream did the trick. The thick consistency of the yogurt adds the fuller mouthfeel that I was looking for without being too heavy, while the tanginess of the yogurt complements the sweet-tart fruit perfectly.

Though fools can be served in a great big bowl (which I heartily endorse), I dressed up my versions by assembling them in individual dessert glasses. By alternating the cream with the vivid fresh and/or cooked fruit, these little fruit fools are as gorgeous to look at as they are delicious to eat.


Homemade whipped topping

If you want an alternative to frozen whipped topping for this creamy fruit salad, heavy cream can be used to make your own topping instead.

To make homemade whipped topping using heavy cream: Whip 1 cup heavy cream with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, fold the whipped topping into the pudding and yogurt mixture.



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