The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (33 page)

Ingredients:

3 cups watermelon

3 cups cantaloupe

1 cups honey dew melon

2 cups strawberries, hulled and sliced

1 cup white grapes

1 cup red grapes

2 mangoes

1 (20 ounce) can chunk pineapple

1 cup fresh blueberries

3 kiwi, peeled and sliced

2 tablespoons powdered sugar

2 tablespoons water

½ teaspoon lemon juice

Mint, optional

Procedure:

1.
     
Make
melon balls from the melon and place them in a serving bowl.

2.
     
Add
the sliced strawberries.

3.
     
Add
the grapes, pineapple and blueberries.

4.
     
Peel
and cut the mangoes into bite-sized chunks and add them to the salad.

5.
     
Add
the kiwi.

6.
     
Toss
gently.

7.
     
Mix
the water, lemon juice and sugar.

8.
     
Pour
over the salad.

9.
     
Toss
gently.

10.
 
Optionally garnish with
fresh mint.

Ingredients:

3 envelopes unflavored gelatin

3¼ cups water, divided

1½ cans evaporated milk

1 cup sugar

3 teaspoons almond extract

1 can fruit cocktail, drained

1 can mandarin oranges, drained

1 can lychee, drained

Procedure:

1.
     
Soften
the gelatin in ½ cup of water for 5 minutes.

2.
     
Mix
the remaining water, evaporated milk and sugar in a saucepan and heat until it
is just boiling, stirring frequently.

3.
     
Remove
the pan from the heat, add the gelatin, and allow the mixture to cool.

4.
     
Add
the almond extract.

5.
     
Pour
the gelatin into a 9 x 13 inch pan.

6.
     
Refrigerate
overnight.

7.
     
Cube
the gelatin and place it in a serving bowl.

8.
     
Add
the fruit cocktail, mandarin oranges and lychees.

9.
     
Mix
well.

Ingredients:

1 cup lychees, seeded

1 cup papaya, peeled and diced

2 mangoes, peeled and cut into slices

1 cup fresh figs, peeled and cubed

1 cup yogurt

1 teaspoon ginger root, grated

1 tablespoon lemon juice

Chopped macadamia nuts

Procedure:

1.
     
Place
the fruit into a bowl.

2.
     
Mix
the yogurt, ginger and lemon juice.

3.
     
Pour
the dressing over the fruit immediately before serving.

4.
     
Sprinkle
with macadamia nuts.

Ingredients:

1¼ cup currants

¼ cup toasted sesame seeds

1 cup dried apricots, finely chopped

1 tablespoon sweet sherry

20 fresh or canned lychees

Procedure:

1.
     
If
using fresh lychees, remove the stones. Otherwise, rinse the canned lychees to
remove excess sugar.

2.
     
Blend
together the currants, sesame seeds, dried apricots, and sherry.

3.
     
Stuff
the mixture into lychees.

4.
     
Refrigerate
before serving.

Ingredients:

1 (16 ounce) can dark sweet cherries

1 (20 ounce) can crushed pineapple, drained

1 pint sour cream

1 cup miniature marshmallows

1 cup flaked coconut

1 (20 ounce) fruit cocktail, drained

Procedure:

1.
     
Drain
the cherries reserving ½ of the liquid.

2.
     
Cut
the cherries into halves.

3.
     
Mix
all of the fruits together in a bowl.

4.
     
Mix
the sour cream and some of the reserved cherry juice, adding more if necessary
to reach a pleasing color. Discard any remaining cherry juice.

5.
     
Mix
the sour cream with the fruit.

6.
     
Refrigerate
overnight.

Ingredients:

1 (16 ounce) can pitted dark sweet cherries

1 (20 ounce) can pineapple tidbits

1 (20 ounce) can mandarin oranges

1 cup miniature marshmallows

8 ounces cream cheese

8 ounces non-dairy whipped topping

Procedure:

1.
     
Drain
the fruit very well. Reserve the cherry liquid.

2.
     
Combine
the cream cheese and ½ of the cherry liquid.

3.
     
Combine
the whipped topping with the cream cheese.

4.
     
Mix
the fruit and cream cheese mix together.

5.
     
Refrigerate
overnight.

Ingredients:

1 large passion fruit

2 medium papayas

½ cup sherry

¼ teaspoon fresh lime juice

1 tablespoon sugar

Procedure:

1.
     
Peel
the fruit and cut it into quarters, discarding the seeds.

2.
     
Place
the fruit in individual serving bowls.

3.
     
Sprinkle
the sherry, sugar, and lime juice over the fruit.

4.
     
Serve
immediately.

Ingredients:

1 pint lemon yogurt

8 ounces non-dairy whipped topping

⅛ teaspoon cinnamon

1 cup orange juice

2 Granny Smith apples, sliced and cored

2 Macintosh apples, sliced and cored

1 pint fresh strawberries, sliced

2 kiwis, peeled and sliced

2 nectarines, sliced

1 pineapple, peeled and sliced

2 pears, sliced and cored

Procedure:

1.
     
Mix
the lemon yogurt, whipped topping and the cinnamon to make a lemon dip.

2.
     
Refrigerate.

3.
     
Pour
the orange juice into a small bowl and dip the apple slices, nectarine slices,
and pear slices until they are coated.

4.
     
Place
the bowl of lemon dip in the center of a large platter and arrange the fruit
around the dip.

Ingredients:

8 ounces cream cheese

1 (7 ounce) container marshmallow crème

1 teaspoon vanilla

1 teaspoon cinnamon

Fresh fruit

Procedure:

1.
     
Blend
the cream cheese, marshmallow crème and vanilla.

2.
     
Sprinkle
with cinnamon.

3.
     
Refrigerate
until chilled.

4.
     
Slice
fresh fruit (apples, pears, whole strawberries, etc.) and arrange on a platter
with the bowl of dip in center.

Ingredients:

2 cups water

1½ cups sugar

3 tablespoons lemon juice

2 tablespoons whole anise seeds

½ teaspoon salt

1 pineapple

1 honeydew melon

1 cantaloupe

2 navel oranges

2 nectarines

2 purple plums

1 cup seedless grapes

1 lime, sliced very thin

Procedure:

1.
     
Combine
the water, sugar, lemon juice, anise seeds and salt.

2.
     
Cook
over medium heat for 15 minutes until the mixture reaches a light syrup
consistency.

3.
     
Refrigerate.

4.
     
Peel
the pineapple, melons, and oranges and cut them into bite-size pieces.

5.
     
Slice
the nectarines and plums in wedges.

6.
     
Combine
the cut fruit with grapes and lime slices.

7.
     
Strain
the syrup and pour it over the fruit.

8.
     
Chill
thoroughly, stirring occasionally.

Ingredients:

1 cup orange juice

1 cup plain yogurt

1 envelope unflavored gelatin

½ cup frozen blueberries (unsweetened)

1 banana, sliced

½ teaspoon vanilla

Procedure:

1.
     
Soften
the gelatin in the orange juice for 5 minutes.

2.
     
Heat
the orange juice, while stirring, until the gelatin dissolves.

3.
     
Remove
the juice from the heat and add the yogurt.

4.
     
Stir
until smooth.

5.
     
Stir
in the fruit and vanilla.

6.
     
Pour
into a gelatin mold or individual dessert glasses.

7.
     
Refrigerate
until set.

Ingredients:

1 cantaloupe, cut into 1-inch pieces

3 cups strawberries, hulled

3 peaches, sliced

2 bananas, sliced

1 cup seedless grapes

½ cup shredded coconut

2 cup plain yogurt

4 tablespoons honey

2 teaspoons vanilla

Chopped nuts or sunflower seeds (optional garnish)

Procedure:

1.
     
Lightly
combine the fruits with the coconut in a large bowl.

2.
     
Mix
the yogurt, honey and vanilla.

3.
     
Fold
the yogurt into the fruit mixture.

4.
     
Chill.

5.
     
Garnish
with nuts or seeds, if desired.

Ingredients:

3 tablespoons tapioca

4 tablespoons sugar

2½ cups water, divided

Dash of salt

1 (6 ounce) can frozen orange juice concentrate, thawed

2 apples, cored and diced

2 oranges, peeled and sectioned

½ pound grapes

2 bananas, sliced

Procedure:

1.
     
Mix
the tapioca, sugar, salt and 1 cup water, in a saucepan and bring to a full
boil, stirring constantly.

2.
     
Stir
in the orange juice concentrate and the remaining water.

3.
     
Refrigerate
overnight.

4.
     
Add
the fruit to the tapioca.

5.
     
Refrigerate
until ready to serve.

Ingredients:

6 firm Bartlett pears

1 bottle red wine

1 vanilla bean, whole

2 cinnamon sticks

2 bay leaves

2 cups sugar

16 ounces mascarpone cheese, softened

½ cup heavy whipping cream

Pinch cinnamon

½ cup powdered sugar

2 tablespoons butter

Procedure:

1.
     
Peel
the pears and leave the stem intact.

2.
     
In a
large saucepan, bring the wine and an equal amount of cold water to a simmer.

3.
     
Split
the vanilla bean lengthwise and add it to the wine and water mixture.

4.
     
Add
the cinnamon sticks, bay leaves and sugar, to taste.

5.
     
Add
the pears to liquid and simmer for about 20 minutes or until tender.

6.
     
Cool
the pears in the wine mixture to room temperature.

7.
     
Remove
the stems from pears and set them aside.

8.
     
Core
the pears with an apple corer, leaving the pear whole.

9.
     
Whisk
together the mascarpone cheese, heavy cream, a pinch of cinnamon and powdered
sugar until smooth.

10.
 
Transfer the cheese mixture
to a pastry bag.

11.
 
Pipe the filling into the
cored pears and finish by putting the stems gently into the mascarpone filling
on top of the pears.

12.
 
Bring the sauce up to a
simmer and reduce by half.

13.
 
Add the butter to the
reduced sauce and stir until combined.

14.
 
Spoon generously over the
pears.

15.
 
Cool to room temperature
before serving.

Ingredients:

1½ cups dry red wine

2 tablespoons sugar

1 cinnamon stick

3 whole cloves

3 whole fresh figs, quartered

4 scoops vanilla gelato or vanilla ice cream

Procedure:

1.
     
Mix
the wine, sugar, cinnamon and cloves in a saucepan.

2.
     
Bring
the liquid to a boil over moderately high heat, stirring, and simmer the
mixture for 5 minutes.