Summer desserts?!
Summer desserts?
I'm looking for some new dessert ideas
Additional Details1 month ago
would love to read about creative summer desserts and also could use a new picnic salad recipe
Answers:
1 month ago
would love to read about creative summer desserts and also could use a new picnic salad recipe
I printed out this recipe - looks nice - no baking.
http://www.kraftfoods.com/main.aspx?s=re...
ice cream cone, ice cream sandwich, ice cream soup
- homemade smoothies
- popsicles
- fruit salad
taffy apple salad
1 container of cool wip
i box of vanilla pudding mix
mix together
cut of apples red and green
add cut up snickers
pinapple slices
mini marshmallows
ice cream
Sponge cake covered with fresh strawberries and cool whip
graham cracker crust, package of instant vanilla pudding, 1 conatiner of coolwhip. mix pudding and cool whip, add any fruit, put in crust and chill well.
Kraft has a lot of good ideas. This one is for single serving frozen chocolate desserts.
http://www.kraftfoods.com/main.aspx?s=re...
Watermelon Chiffon Pie
Recipe #1203612 ratings
This feather-light chiffon pie has the subtle but distinct flavor of watermelon; as well it should, since there are nearly three cups of watermelon juice in the filling. That juice is thickened with gelatin, and then blended with whipped cream and beaten egg whites to give the filling that airy chiffon texture we all love. The pie makes a luscious summer dessert for any gathering of friends or family. It looks cool garnished with watermelon balls, but don’t garnish until the last moment to prevent juice buildup on the plates. This recipe is best made at the height of watermelon season. Cooking time is fridge time.
10-12 servings 4? hours 20 min prep
Change to: servings US Metric
1 graham cracker crumb crust (Store bought or homemade)
Filling
6 cups watermelons (seeds are fine)
1/3 cup granulated sugar
2 tablespoons unflavored gelatin (aka, two envelopes)
1 tablespoon fresh lime juice or lemon juice
2 large egg whites, at room temperature
1 cup cold heavy cream or whipping cream
1 cup confectioners' sugar, sifted
Garnish
confectioners' sugar
whipped cream (homemade or store bought)
Bake piecrust according to directions and let cool; Refrigerate until ready to use.
Combine the watermelon and granulated sugar in a very large bowl; using a potato masher, mash until the mixture is quite liquid; set aside for 15 minutes; drain the mixture through a strainer, reserving almost 2 ? cups of the watermelon juice; discard pulp and seeds.
Put ? cup of the juice in a medium size bowl and sprinkle the gelatin over it; set aside for 3 to 4 minutes to dissolve; heat ? cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil; whisk the hot juice into the dissolved gelatin; pour the remaining 2 cups watermelon juice into a large bowl an stir in the gelatin-watermelon juice mixture; stir in the lime juice; place in refrigerator.
Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters; using a chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks; add the confectioners’ sugar and beat until smooth and stiff but not grainy; refrigerate.
When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth; add the beaten egg whites and remaining whipped cream and gently fold them in with a large rubber spatula; if necessary, use a whisk-very briefly- to smooth the mixture and break up any large globs of whites or whipped cream; pour the filling into the cooled pie shell; shake to settle; cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight.
To serve, garnish each slice with a dusting of confections’ sugar, and then add a dollop of whipped cream, if desired.
.Make jello any flavor you like, When it is done, Mix with heavy cream until thick,Take a cantalope and half it, and cut out the fruit, and set aside for later.Now fill the cantalope shells with the Heavy cream and jello then Refridgerate until your ready for it. Now take the Cantalope you set aside and make large chunks, and put them on a wooden skewer with Strawberries, place them on a dish, and refridgerate until your ready for them. Top the Jello with Cool Whip. You now have 2 deserts.
fresh strawberry pie is soooo good. get the recipe from www.recipezaar.com or www.allrecipes.com.
peach iceam
check out http://useinfo-dessert.blogspot.com/...
It has recipes for quite a few tasty desserts that can be prepared easily from home ..