The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (48 page)

10.
 
Repeat steps 7-9 twice.

11.
 
Refrigerate overnight.

Ingredients:

2 medium ripe mangos

1 envelope unflavored gelatin

½ cup water

⅓ cup white sugar

1 cup coconut milk

Procedure:

1.
     
Scoop
out the fruit of the mango and place it in a blender.

2.
     
Purée
the mango until it is smooth.

3.
     
Leave
the mango in the blender.

4.
     
In a
saucepan, combine the water and the gelatin and allow the gelatin to soften for
5 minutes.

5.
     
Bring
the water to a boil while stirring constantly to dissolve the gelatin.

6.
     
Remove
the gelatin from the heat.

7.
     
Add
the sugar to the gelatin mixture and stir until it is dissolved.

8.
     
Add
the gelatin mixture and the coconut milk to the mango in the blender.

9.
     
Pulse
briefly until all the ingredients are combined.

10.
 
Pour
the pudding into dessert bowls and refrigerate for at least 2 hours.

11.
 
 

Ingredients:

2
envelopes
unflavored gelatin

½
cup
water

4 to 6
ripe mangos, peeled and diced, or 5 cups diced frozen
mango, thawed

1
(
14 ounce can)
sweetened condensed
milk

4
tablespoons
lime juice

Procedure:

1.
     
Sprinkle
the gelatin over the water in a small bowl and let it stand until softened,
about 5 minutes.

2.
     
Microwave
on high, uncovered, until the gelatin has completely dissolved but the liquid
is not boiling—10 to 20 seconds.

3.
     
Stir
until the gelatin is completely dissolved.

4.
     
Place
the diced mango in a blender and purée until it is smooth. You should have 2
cups of purée.

5.
     
Mix
the mango purée, sweetened condensed milk and lime juice in a medium bowl.

6.
     
Slowly
stir in the softened gelatin mixture until the mixture is well combined.

7.
     
Lightly
coat eight 6- to 10-ounce ramekins with cooking spray.

8.
     
Divide
the pudding among the ramekins.

9.
     
Refrigerate
for at least 2 hours.

Ingredients:

1¼ cup milk

⅓ cup semolina

1 envelope unflavored gelatin

⅓ cup powdered sugar

Juice and grated rind of 1 lemon

Juice and grated rind of 1 orange

1 cup papaya pulp

⅔ cup heavy whipping cream

1 fresh papaya

Procedure:

1.
     
Put
the milk in a saucepan and bring it to a boil.

2.
     
Reduce
the heat.

3.
     
Stir
in the semolina and simmer for 5 minutes.

4.
     
Mix
the gelatin and sugar together and then stir the mixture into the milk and
semolina mixture until it dissolves.

5.
     
Add
the grated rind and the juices.

6.
     
Stir
in the mashed papaya pulp and cool.

7.
     
Whip
the cream until stiff peaks form and fold it into the mixture.

8.
     
Pour
the mixture into 9-inch ring mold that has been sprayed with cooking spray.

9.
     
Refrigerate
overnight.

10.
 
Turn the pudding out onto a
flat dish.

11.
 
Scoop out the fresh papaya
with a melon baller and pile the papaya balls in the center of the molded pudding.

Ingredients:

2 cups cold
milk

1 (3.4 ounce) package vanilla instant pudding

¼ cup
café chai latte mix

½ cup non-dairy whipped topping

⅛ teaspoon
ground
cinnamon

Procedure:

1.
     
Mix the
pudding
mix, tea mix and milk in a bowl and beat for 2 minutes.

2.
     
Transfer
the pudding mixture into a glass serving bowl or into individual dessert bowls.

3.
     
Refrigerate
the pudding for
at least 1 hour.

4.
     
Top
with
the whipped topping just before serving.

5.
     
Sprinkle
with the cinnamon.

Ingredients:

4 tablespoons cornstarch

3 cups milk

1 cup heavy cream

2½ tablespoons instant coffee

1 cup sugar

2 eggs

8 ounces non-dairy whipped topping

Procedure:

1.
     
In a
bowl, whisk the cornstarch into the milk until it is smooth.

2.
     
Place
the milk mixture, heavy cream, instant coffee, and sugar into the top of a
double boiler.

3.
     
Stir
the ingredients over medium heat until it is thick.

4.
     
Cover
and simmer for 10 minutes.

5.
     
In a
bowl, beat the eggs until they are frothy.

6.
     
Take
1 cup of the milk mixture from the double boiler and slowly add it to the eggs,
beating continuously.

7.
     
Pour
the egg mixture into the double boiler and beat the mixture until it is well
mixed.

8.
     
Cover
and simmer for 2 minutes.

9.
     
Remove
the pudding from the heat and pour it into individual dessert cups.

10.
 
Refrigerate overnight.

Ingredients:

1 (1.5 ounce) package v
anilla
sugar free instant pudding

2 teaspoons instant coffee

2 cups cold
milk

⅛ teaspoon ground cinnamon

1 cup non-dairy whipped topping

Procedure:

1.
     
Beat
the
pudding mix, coffee granules and milk for 2 minutes.

2.
     
Pour
the mixture into 5 dessert dishes.

3.
     
Refrigerate
the pudding for
1 hour.

4.
     
Mix
the
cinnamon into the whipped topping and spoon the
mixture over the pudding.

Ingredients:

2 cups cold
milk

1 (3.4 ounce) package vanilla instant pudding mix

¼ cup
French vanilla café

1 cup non-dairy whipped topping

Procedure:                                                           

1.
     
Mix the
milk,
pudding mix and flavored instant coffee in a bowl.

2.
     
Beat
the mixture until it is until well blended.

3.
     
Pour
the mixture into a serving bowl and cover.

4.
     
Refrigerate
for at least 1 hour.

5.
     
Top
the pudding with the whipped topping just before serving.

Ingredients:

4 cups milk

4 whole eggs or 6 yolks

1 cup sugar

2 teaspoons vanilla

Procedure:

1.
     
Put
the milk in double boiler and heat it to the boiling point.

2.
     
Beat
the eggs and the sugar until they are frothy.

3.
     
Add
the egg mixture to the milk and cook, stirring constantly, until the custard
coats the spoon.

4.
     
Remove
the custard from the heat and mix in the vanilla.

5.
     
Refrigerate
until cold.

Ingredients:

1½ cups boiling
water

1 (0.3 ounce) package raspberry sugar free gelatin

½ square
bittersweet
chocolate

½ cup miniature marshmallows

¾ cup non-dairy whipped topping

¼ cup fresh raspberries

Procedure:

1.
     
Add the
boiling
water to the gelatin mix and stir until the gelation is completely dissolved
and then set aside.

2.
     
Place
the chocolate, marshmallows and the whipped topping in a medium microwaveable
bowl.

3.
     
Microwave
on high power for 1 minute or until the marshmallows are completely melted and
mixture is well blended when stirred.

4.
     
Gradually
add the gelatin to the chocolate mixture, beating with a whisk after each
addition until the mixture is well blended.

5.
     
Pour the
pudding
into 4 dessert dishes.

6.
     
Refrigerate
for 4 hours or until the pudding is firm.

7.
     
Top
with
the berries just before serving.

Ingredients:

1 (1.4 oz.) package
chocolate
sugar free instant pudding

½ teaspoon ground cinnamon

2 cups
milk

½ cup non-dairy whipped topping

Procedure:

1.
     
Beat the
pudding mix,
cinnamon and milk for 2 minutes.

2.
     
Stir
in the whipped
topping.

3.
     
Pour
into a serving bowl or individual pudding cups.

4.
     
Refrigerate
the pudding until it is ready to serve.

Ingredients:

1 (3.9 ounce) package chocolate
instant pudding

1 cup miniature marshmallows

⅔ cup non-dairy whipped topping

Procedure:

1.
     
Prepare the
pudding as directed on package.

2.
     
Stir
in the marshmallows.

3.
     
S
poon
evenly
into 5 microwaveable dessert dishes.

4.
     
M
icrowave
on high for 30
seconds or until the marshmallows begin to melt and the pudding is heated
throughout.

5.
     
Top
each serving with 2 tablespoons of the whipped topping.

Ingredients:

⅔ cup sugar

⅓ cup flour

⅛ teaspoon salt

3 teaspoons cocoa

2¼ cup milk

1 egg, beaten

½ teaspoon vanilla

½ cup marshmallows

Procedure:

1.
     
Mix the
sugar, flour, salt and cocoa in double boiler.

2.
     
Slowly
add the milk and cook until the mixture is thick enough to coat the back of the
spoon.

3.
     
Add the
egg and cook an additional 2 minutes.

4.
     
Remove
the pudding from the heat.

5.
     
Add the
vanilla and marshmallows and beat for 3 minutes.

6.
     
Refrigerate
until cold.

Ingredients:

1 cup semisweet chocolate chips

1 egg, room temperature

1 teaspoon vanilla extract

1 cup heavy cream

8 ounces non-dairy whipped topping

Chocolate curls or cocoa, for garnish

Procedure:

1.
     
Place
the chocolate chips, egg and vanilla in a blender and chop the chocolate chips
into flakes.

2.
     
Heat
the cream until it is very hot and small bubbles appear at the edge, but do not
boil.

3.
     
With
the blender running, pour in the hot cream.

4.
     
Blend
until the chocolate is melted and the mixture is smooth.

5.
     
Pour
the pudding into dessert dishes, cover with plastic wrap, and chill until the
pudding is firm.

6.
     
Serve
topped with whipped topping and chocolate curls or cocoa powder.

Ingredients:

2 cups cold
milk