The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (32 page)

2.
     
Divide
the mixture and color half of mixture green and half pink.

3.
     
Carefully
cut the dates lengthwise and remove the pits.

4.
     
Put
the figs in a colander or strainer over boiling water for 5-10 minutes, until
they are plump and tender. Dry on absorbent paper.

5.
     
Cut
the figs lengthwise and remove the seeds.

6.
     
Stuff
the fruits with the fondant mixture and roll in sugar.

7.
     
If
using fresh figs, skip step 4.

Ingredients:

2 cups miniature marshmallows

1 package chopped dates

1 cup chopped nuts

⅔ cup heavy whipping cream

16 graham crackers, crushed

Non-dairy whipped topping as a garnish

Procedure:

1.
     
Mix
all the ingredients together and form the mixture into a roll.

2.
     
Wrap
the roll in plastic wrap and refrigerate for 24 hours or more.

3.
     
Slice
and serve with whipped topping.

Ingredients:

1 cup dates, finely chopped

¾ cup honey

4 tablespoons butter

2 eggs

2 cups crispy rice cereal

½ cup nuts, chopped fine

1 cup toasted coconut

Procedure:

1.
     
Beat
the eggs.

2.
     
Stir
in the dates and honey.

3.
     
Melt
the butter in a heavy pan.

4.
     
Stir
the egg mixture into the melted butter.

5.
     
Over
medium to low heat, cook 10 minutes, stirring constantly.

6.
     
Remove
from heat, stir in the cereal and nuts.

7.
     
When
the mixture is cool enough to handle (but still warm) form into 1-inch balls.

8.
     
Roll
the balls in the toasted coconut.

Ingredients:

2 cups vanilla wafers, finely crushed

¼ cup honey

⅓ cup white rum

2 cups walnuts finely ground

1 (8 ounce) package pitted dates, snipped

Procedure:

1.
     
Thoroughly
blend all ingredients and shape into 1-inch balls.

2.
     
Wrap
each ball in plastic wrap.

3.
     
Refrigerate
overnight.

Ingredients:

¾ cup butter, melted

¼ cup brown sugar

1½ cups graham cracker crumbs

½ cup chopped nuts

8 ounces cream cheese

8 ounces non-dairy whipped topping

⅔ cup sugar

1 (6 ounce) package lemon gelatin

1 cup boiling water

2 cups cold water

4 cups mangoes. peeled and sliced

Procedure:

1.
     
Mix
the melted butter, brown sugar, graham cracker crumbs and chopped nuts.

2.
     
 Press
the mixture onto the bottom of a 9 x 13 inch pan.

3.
     
Freeze
for 30 minutes.

4.
     
Cream
together the cream cheese and sugar until fluffy.

5.
     
Fold
in the whipped topping.

6.
     
Spread
the cream cheese mixture over the crust and refrigerate.

7.
     
Dissolve
the gelatin in the boiling water for 2 minutes.

8.
     
Add
the cold water.

9.
     
Arrange
the mangoes over the cream cheese layer.

10.
 
Gently pour the cooled
gelatin over the mangoes.

11.
 
Refrigerate until firm.

Ingredients:

2 cups mango purée

2 (3 ounce) packages peach gelatin

1½ cups hot water

1½ cups cold water

8 ounces non-dairy whipped topping

Procedure:

1.
     
Dissolve
the gelatin in the hot water.

2.
     
Add
the cold water and the mango purée.

3.
     
Refrigerate
until the gelatin starts to thicken but is not set up.

4.
     
Fold
in the whipped topping.

5.
     
Put
the mixture in a mold.

6.
     
Refrigerate
until the gelatin has set up.

Ingredients:

3 navel oranges

2 large ripe mangoes

1 tablespoon powdered sugar

2 tablespoon fresh lime juice

2 ounces white tequila

1 ounce liqueur (Cointreau®, Triple Sec®, or Grand Marnier®)

Procedure:

1.
     
Peal
the oranges and divide them into segments.

2.
     
Peel
the mangoes and cut out the pits.

3.
     
Cube
the mangoes into bite-sized portions.

4.
     
Mix
all of the ingredients in a non-reactive bowl.

5.
     
Refrigerate
for at least 4 hours before serving.

Ingredients:

1 envelope unflavored gelatin

6 tablespoons sugar

¼ cup cold water

1½ cups fresh mango purée

1 tablespoon lemon juice

2 large egg whites, at room temp.

1 cup heavy whipping cream

18 ladyfingers

2 kiwi fruit, chilled

Procedure:

1.
     
Combine
the gelatin and 4 tablespoons sugar.

2.
     
Stir
in the water and microwave uncovered on high until the gelatin and sugar
dissolves.

3.
     
Stir
in the mango purée and lemon juice.

4.
     
Chill
the mixture until it mounds slightly when stirred with a spoon.

5.
     
Beat
the egg whites until foamy.

6.
     
Gradually
beat in the remaining 2 tablespoons sugar until stiff peaks form.

7.
     
Fold
the egg whites into the mango purée mixture.

8.
     
Whip
the cream until stiff peaks form.

9.
     
Fold
the mango mixture into the whipped cream.

10.
 
Divide the mango mousse
among 6 serving dishes.

11.
 
Cut the ladyfingers
crosswise into halves.

12.
 
Insert 6 halves around the
edges of each dish.

13.
 
Chill the mousse until it is
firm.

14.
 
To serve, peel and cut the
kiwis into wedges and garnish each dish with kiwi.

Ingredients:

3 mangos

½ cup heavy whipping cream

¼ cup honey

Procedure:

1.
     
Place the mangoes in a medium
saucepan, and add enough water to completely cover the mangos.

2.
     
Bring the water to a boil and
reduce the heat to simmer until the skin starts to come off.

3.
     
Remove the mangos from the water
and place them in cold water until they are cool enough to handle.

4.
     
Beat the cream and honey in a
medium bowl until the mixture is light and fluffy.

5.
     
Remove the skin from the mangos
and remove the mangos from their pits.

6.
     
Place the fruit in a blender and
purée it until it is smooth.

7.
     
Fold the mango purée into the
cream mixture.

8.
     
Pour the mixture into dessert bowls and refrigerate
for at least 2 hours before serving.

Ingredients:

2 large ripe mangos

2 tablespoons fresh lemon juice

¼ cup + 1 tablespoon sugar

2 egg whites

Pinch of salt

6 tablespoons whipping cream

2 tablespoons grated chocolate

Procedure:

1.
     
Peel
the mangoes and cut the flesh from the stones.

2.
     
Finely
dice ½ of the fruit.

3.
     
Purée
the remaining fruit, lemon juice and ¼ cup sugar.

4.
     
Beat
the egg whites until soft peaks form.

5.
     
Slowly
add the 1 tablespoon sugar and salt to the egg whites and they are beat until
stiff but not dry.

6.
     
Whip
the cream until stiff peaks form.

7.
     
Gently
fold the egg whites into the whipped cream.

8.
     
Fold
the mango purée into the cream mixture.

9.
     
Fold
the diced mango into the mixture.

10.
 
Spoon into a serving bowl or
individual dessert dishes.

11.
 
Refrigerate at least 30
minutes.

12.
 
To serve, decorate with the
grated chocolate.

Ingredients:

2 fresh mangoes

1 cup orange juice

2 tablespoons sugar

1 cup tequila

1 quart vanilla ice cream

Procedure:

1.
     
Peel
the fresh mangos and cut each into 6 slices.

2.
     
Place
the mango slices in a chafing dish or skillet.

3.
     
Pour
the orange juice over the fruit and sprinkle with sugar.

4.
     
Heat
to simmering, stirring gently to dissolve the sugar, and coat the fruit.

5.
     
After
3 or 4 minutes pour in the tequila and keep over medium heat.

6.
     
Flame
the sauce by pouring a little tequila into a teaspoon and holding it over a
flame until it flames and then use this flaming tequila to light the tequila on
top of the mangos.

7.
     
Serve
over vanilla ice cream.

Ingredients:

4 cups kumquats, roughly chopped

1 cup water

2 cups sugar

Procedure:

1.
     
Chop
the kumquats into fairly large pieces. Discard any seeds that are visible.
Small kumquats may be left whole.

2.
     
Heat
the water and sugar over high heat until it comes to a boil.

3.
     
Simmer
for 4 minutes.

4.
     
Add
the kumquats and simmer for 10 minutes.

5.
     
Drain
the kumquats through a sieve set over a bowl.

6.
     
Return
the syrup to the pan and simmer for 5 minutes to reduce the syrup.

7.
     
Combine
the kumquats and ¼ cup of the reduced syrup.

8.
     
Serve
immediately or put into a jar and refrigerate.

9.
     
Can
be stored for up to two weeks.

Ingredients:

6 tablespoons granulated sugar

1½ tablespoons chili powder

3 large egg whites

60 kumquats (preferably thin-skinned)

Procedure:

1.
     
Mix
the sugar and chili powder.

2.
     
Working
with one kumquat at a time, dip one side in the egg whites, letting excess drip
off, then dip in sugar mixture.

3.
     
Transfer
the kumquats to a baking rack to dry, coated side up.

4.
     
When
the kumquat is dry, coat the other side.

Ingredients:

1 pound watermelon, sliced, seeded and cut in wedges

1 pineapple, halved, pared and cut in 2-inch slices with top
reserved

1 papaya, peeled and sliced

2 mangoes, peeled and sliced

2 tangerines, peeled and sliced

2 bananas, sliced

6 passion fruit, puréed

2 tablespoons sugar

½ cup water

Procedure:

1.
     
Put
the passion fruit purée, sugar and ½ cup water into a small saucepan.

2.
     
Bring
the mixture to a boil over medium heat and boil vigorously for 1 minute.

3.
     
Remove
the pan from the heat and strain the liquid through a fine mesh strainer into a
pitcher, pushing the pulp with the back of a wooden spoon to extract all the
juice.

4.
     
Cool.

5.
     
Place
the pineapple top in the center of a large round glass serving platter.

6.
     
Arrange
the fruit attractively in circles around it.

7.
     
Pour
the passion fruit syrup over the fruit and serve immediately.