The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (31 page)
Read The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes Online
Authors: Corbett Coburn
9.
Repeat
steps 6-8 once.
10.
Repeat steps 6 and 7.
11.
Beat the cream and powdered
sugar until soft peaks form.
12.
Spread the whipped cream
over the custard.
13.
Garnish with cherries if
desired.
14.
Refrigerate overnight.
What can be better than fruit?
Fruit is nature’s dessert. Not only is it a healthy part of every diet, it is
positively delicious. You and your family will enjoy the fabulous fruit
desserts in this chapter.
Ingredients:
1 cup plain Greek yogurt
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons strawberry liqueur
2 pints fresh strawberries, hulled and cut into bite-size
pieces
2 tablespoons pecan pieces, lightly toasted
Procedure:
1.
In a
small bowl, whisk the first 5 ingredients until they are fully mixed.
2.
Refrigerate
for at least 1 hour to make the sauce slightly firm.
3.
Divide
berries evenly into four dessert dishes.
4.
Spoon
¼ cup sauce over each serving of berries.
5.
Top
with nuts and serve immediately.
Ingredients:
1 (6 ounce) box strawberry flavored gelatin
2 cups boiling water
1 (10 ounce) package frozen strawberries, thawed and
undrained
1 (15 ounce) can crushed pineapple, undrained
2 thinly sliced bananas
8 ounces cream cheese
8 ounces non-dairy whipped topping
1 teaspoon vanilla
1½ cups powdered sugar
1 cup chopped nuts
Procedure:
1.
Mix
the gelatin and 2 cups boiling water and stir until the gelatin is dissolved.
2.
Set
aside ¼ cup of gelatin mixture.
3.
To
remaining gelatin add the strawberries, pineapple and bananas and pour into a
mold.
4.
Refrigerate
for 1½ hours.
5.
Combine
the cream cheese, whipped topping, vanilla, powdered sugar, nuts and the
remaining ¼ cup gelatin.
6.
Mix
until well blended.
7.
Unmold
the gelatin-fruit mixture.
8.
Use
the cream cheese mixture as a frosting for the gelatin-fruit mixture.
9.
Refrigerate
until ready to use.
Ingredients:
2 cups fresh strawberries
½ cup sugar
1 teaspoon lemon juice
2 egg whites, room temperature
Pinch of salt
1 envelope unflavored gelatin
¼ cup cold water
¼ cup heavy whipping cream
¼ teaspoon vanilla
1 can whipped cream
Procedure
:
1.
Purée
1 cup of the strawberries.
2.
Pour
the puréed berries into a medium mixing bowl.
3.
Add
the sugar, lemon juice, egg whites and salt and mix well.
4.
Sprinkle
the gelatin over the cold water and let the gelatin stand for 5 minutes to
soften.
5.
Heat
the gelatin while stirring until it is completely dissolved.
6.
Stir
the gelatin into strawberry mixture and refrigerate it for 10 minutes.
7.
Beat
the gelatin mixture until it forms shiny soft mounds.
8.
Whip
the cream and vanilla until it forms stiff peaks.
9.
Fold
the whipped cream into the strawberry mixture.
10.
Spoon into parfait glasses.
11.
Place a whole strawberries
in each glass.
12.
Chill for at least 2 hours.
13.
Top with whipped cream
immediately before serving.
Ingredients:
1 quart strawberries, hulled and sliced
1 cup sugar
1 pint sour cream
Procedure:
1.
Mix
the strawberries and sugar.
2.
Let
stand until the sugar dissolves.
3.
Mix
in the sour cream.
4.
Refrigerate
until ready to serve.
Ingredients:
10 cups fresh strawberries, hulled and quartered
6 egg yolks
¾ cup sugar
Pinch of salt
Procedure:
1.
Place
the strawberries in 8 dessert bowls.
2.
Constantly
whisk the egg yolk and sugar together in top of a double boiler over boiling
water for 2 to 3 minutes until the mixture is slightly thickened. The water
must not touch the bottom of the upper bowl.
3.
Spoon
the mixture over the strawberries.
4.
Serve
immediately
.
Ingredients:
½ cup cold milk
½ teaspoon vanilla
1 envelope whipped topping mix
1 tablespoon cocoa powder
Fresh fruit (strawberries, blueberries, pitted cherries,
etc.)
¾ cup sugar
⅓ cup cocoa powder
1 tablespoon cornstarch
¾ cup water
1 tablespoon butter
1 teaspoon vanilla
Procedure:
1.
Blend
the cold milk, vanilla, topping mix and 1 tablespoon cocoa powder.
2.
Whip
until the topping is light and fluffy.
3.
Spoon
the mixture into five mounds onto an aluminum-foil-covered cookie sheet.
4.
Shape
into shells.
5.
Freeze
overnight.
6.
In a
small saucepan combine the sugar, the remaining cocoa and cornstarch.
7.
Stir
in the water.
8.
Cook
over medium heat, stirring constantly, until the mixture comes to a boil.
9.
Boil
for 1 minute.
10.
Remove the pan from the heat
and add the butter and vanilla, stirring until smooth.
11.
Chill thoroughly.
12.
Fill center of each frozen
shell with fresh fruit and drizzle with the chocolate sauce.
Ingredients:
1⅔ cups sugar, divided
1 (20 ounce) can crushed pineapple
8 eggs, divided
1 (3 ounce) package lemon gelatin
1 prepared graham cracker crust
Procedure:
1.
Cook
the pineapple, egg yolks, and 1 cup of sugar in double boiler until the mixture
is thick.
2.
Remove
the mixture from the heat and add the gelatin.
3.
Stir
well and cool.
4.
Beat
the egg-whites until they form stiff peaks, gradually adding the ⅔ cup
sugar.
5.
Fold
the egg whites into pineapple mixture.
6.
Pour
into the graham cracker crust.
7.
Refrigerate
overnight.
Ingredients:
1 (20 ounce) can unsweetened crushed pineapple
16 ounces small curd cottage cheese
16 ounces sour cream
8 ounces non-dairy whipped topping
2 packages pistachio instant pudding
¼ cup chopped nuts
Procedure:
1.
Pour
the pineapple and juice into a large bowl.
2.
Mix
in all of the remaining ingredients except the chopped nuts.
3.
Stir
until well mixed.
4.
Refrigerate
overnight.
5.
Garnish
with the chopped nuts.
Ingredients:
1 (29 ounce) can cling peach halves
2 tablespoons light rum or brandy
1 cup sour cream
¼ cup brown sugar
Toasted almonds
Procedure:
1.
Pour
the peaches and juice into a bowl.
2.
Sprinkle
with the rum or brandy and refrigerate overnight.
3.
Blend
the sour cream and brown sugar.
4.
Place
2 drained peach halves in each dessert dish.
5.
Spoon
on the sour cream mixture and sprinkle with toasted almonds.
Ingredients:
4 white freestone peaches
½ cup water
¼ teaspoon vanilla
2 cups blackberries
2 tablespoons kirsch
Procedure:
1.
Refrigerate
the peaches for several hours.
2.
Boil
the water, sugar, and vanilla to form a syrup.
3.
Remove
the pan from the heat and add the blackberries.
4.
Allow
to cool to room temperature and add the kirsch.
5.
Peel
and halve the peaches.
6.
Place
two halves on each serving plate and pour the blackberry mixture over the
peaches.
Ingredients:
½ cup sugar
¼ cup cider vinegar
1 tablespoon whole cloves
4 cinnamon sticks
1 (20 ounce) can peach halves, drained with juice reserved
1 (20 ounce) can pear halves, drained with juice reserved
1 (20 ounce) can pineapple slices, drained with juice
reserved
Red and green Maraschino cherries
Procedure:
1.
Combine
the sugar, vinegar, cloves, cinnamon sticks and reserved fruit juices in a
large saucepan.
2.
Bring
the mixture to a boil and boil 5 minutes.
3.
Remove
the mixture from the heat and place the canned fruit into the syrup.
4.
Cool
to room temperature.
5.
Refrigerate
in covered container at least overnight before using.
6.
Keeps
for 2 weeks in the refrigerator.
7.
Serve
decorated with the red and green Maraschino cherries.
Ingredients:
2 (11 ounce) cans mandarin orange segments, drained
1 (15¼ ounce) can pineapple chunks, drained
1 (4 ounce) jar maraschino cherries, drained
2 cups miniature marshmallows
1 cup chopped walnuts
1 teaspoon lemon juice
8 ounces non-dairy whipped topping
Procedure:
1.
Toss
the orange segments, pineapple, cherries, marshmallows and walnuts.
2.
Drizzle
with lemon juice.
3.
Fold
the whipped topping into the fruit.
4.
Refrigerate
overnight.
Ingredients:
1 (3 ounce) package lime gelatin
¾ cup cottage cheese
8 ounces non-dairy whipped topping
1 cup melon balls
1 (8 ounce) can crushed pineapple, drained
2 tablespoon snipped mint leaves (optional)
Procedure:
1.
Sprinkle
the gelatin on the cottage cheese to soften.
2.
Stir
and let stand for a few minutes.
3.
Stir
again until the gelatin is dissolved.
4.
Fold
in the whipped topping and fruits.
5.
Cover
and refrigerate until ready to serve.
Ingredients:
1 pint fresh strawberries or 2 pounds frozen strawberries
2 large grapefruit
3 large navel oranges
1 bottle pink champagne
1 (8 ounce) package pitted dates, halved or 12 fresh dates,
pitted and halved
2 pints lemon sherbet
Procedure:
1.
Wash
the fresh strawberries and remove the caps. If using frozen strawberries, thaw
and drain them.
2.
Cut
any large berries in half.
3.
Peel
and section the grapefruit and oranges.
4.
Refrigerate
the fruit until it is well chilled—about 2 hours.
5.
Refrigerate
the champagne until ready to use.
6.
Combine
the fruit and dates in a large, chilled bowl and toss lightly.
7.
Arrange
the fruit in 12 dessert dishes.
8.
Top
each serving with a small scoop of lemon sherbet.
9.
Pour
some champagne over each serving.
10.
Serve at once.
Ingredients:
1 (16 ounce) can fruit cocktail, drained
1 (20 ounce) can pineapple chunks, drained
½ cup shredded coconut
1 cup miniature marshmallows
1 cup sour cream
1 cup mayonnaise
1 banana, sliced
Procedure:
1.
In a
large bowl, combine all the ingredients and mix well
2.
Chill
well before serving.
Ingredients:
1 (8¾ ounce) can fruit cocktail, slightly drained
2 bananas, peeled and sliced
1 small apple, pared and diced
½ cup seedless green grapes
5 Maraschino cherries, halved
½ cup mini marshmallows
½ cup whipping cream, whipped
Whole strawberries to garnish
Procedure:
1.
In
large bowl, combine the fruit cocktail, bananas, apple, grapes, cherries and
marshmallows.
2.
Whip
the cream until it forms stiff peaks.
3.
Fold
the whipped cream into the fruit.
4.
Refrigerate.
5.
Just
before serving, garnish with strawberries.
Ingredients:
2 tablespoons oil
2 tablespoons honey
2 tablespoons frozen lemonade concentrate, thawed
¼ teaspoon poppy seed
Dash of salt
1 cup seedless red grapes, halved
1 cup watermelon balls
1 medium nectarine, peeled and sliced
1 medium pear, peeled and sliced
Procedure:
1.
In
small jar with tight fitting lid, combine the first 5 ingredients and shake
well.
2.
In
medium bowl, combine the fruit.
3.
Pour
the dressing over the fruit and toss gently.
4.
Refrigerate
for 2 hours to blend the flavors.
Ingredients:
½ cup honey
¼ cup water
¼ cup lime juice
¼ cup orange liqueur
1 cup honeydew melon balls
1 cup watermelon balls
1 cup cantaloupe melon balls
2 large peaches, peeled and sliced
1 cup strawberries, halved
1 cup seedless grapes
Procedure:
1.
In a
small saucepan, combine the honey and water and bring the mixture to a boil.
2.
Reduce
the heat and simmer for 5 minutes.
3.
Stir
in the lime juice and orange liqueur.
4.
Cool
completely.
5.
In a
medium bowl, combine the fruit.
6.
Pour
the marinade over the fruit and mix gently.
7.
Refrigerate
2 hours to blend the flavors.
Ingredients:
1½ cups raisins
1 cup dried apricots
1 cup pitted dried dates
1 cup flaked coconut
1 cup finely chopped walnuts
Procedure:
1.
Put
first 3 ingredients in food processor or blender and grind.
2.
In
large bowl, combine the ground mixture with the coconut and ½ of the walnuts.
Mix well.
3.
Shape
into 1-inch balls.
4.
Roll
the balls in the remainder of the chopped nuts, pressing so that the nuts will
stick.
5.
Chill
until firm.
6.
Store
in cool dry place or refrigerate.
Ingredients:
½ medium cantaloupe, cut into 1-inch cubes
1½ cups strawberries, hulled
3 kiwi fruits, cut into 1-inch cubes
1 cup seedless grapes
2 large bananas, cut into ½-inch slices
3 large dried or fresh figs, sliced
6 (12-inch) bamboo skewers
1 cup vanilla yogurt
Procedure:
1.
Thread
the fruit onto the skewers.
2.
Put
the vanilla yogurt into small individual bowls.
3.
As
you eat, dip the fruit kabobs into the yogurt.
Ingredients:
4 cups sifted powdered sugar
¾ cup sweetened condensed milk
⅛ teaspoon salt
⅛ teaspoon vanilla
⅛ teaspoon red food coloring
⅛ teaspoon green food coloring
24 dates
24 dried figs
Powdered sugar for rolling the fruits
Procedure:
1.
Mix
the sugar, condensed milk, vanilla and salt until smooth and blended.
