FRUIT-TOPPED ALMOND CREAM
Fruit-Topped Almond Cream is a light and refreshing dessert. The recipe comes from Donna Friedrich of Fishkill, New York. "It's delicious with berries, but it can be made all year using whatever fruit is available," Donna informs.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine pudding mix and milk. Beat on low speed for 2 minutes; set aside. , In a small bowl, beat cream and extract until stiff peaks form. Fold into pudding. Spoon into a shallow 2-qt. serving dish. Chill. Top with fruit just before serving.
Nutrition Facts : Calories 222 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
MIXED FRUIT ALMOND TART
This is one of those recipes where the nutty crust and the almondy pastry cream provide the perfect vehicle for a stunning (and tasty!) fruit tart. I love to use tart kiwis with blueberries and raspberries. They are the trio that makes for tart and sweet at the same time. The almonds in the layers and on top make this colorful dessert irresistible.
Provided by Fisher® Nuts
Time 40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside. Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled. Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.
CREAMY LAYERED FRUIT SENSATION
Get the party started with a fruit sensation, layered with creamy vanilla pudding. Our Creamy Layered Fruit Sensation will be a star at the dessert table.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
- Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ALMOND CREAM FRUIT TARTELETTES
Steps:
- Follow the directions above for tartelette dough. After pressing in pans, set aside (do not bake.)
- Preheat oven to 350 degrees. For the filling: Combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw dough lined pan. Pipe on almond filling to cover. Sprinkle the sliced almonds evenly over the filling. Bake for 25 minutes or until the dough is baked through and filling is set. Cool in pans, unmold and dust with confectioners' sugar.
FRUIT TOPPED ALMOND CREAM
Make and share this Fruit Topped Almond Cream recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine pudding mix and milk.
- Beat on low speed for 2 minutes; set aside.
- In a small mixing bowl, beat cream and extract until stiff peaks form.
- Fold into pudding.
- Spoon into a shallow 2 quart serving dish.
- Chill. Top with fruit just before serving.
Nutrition Facts : Calories 289.4, Fat 14, SaturatedFat 8.7, Cholesterol 51.4, Sodium 224.7, Carbohydrate 38.3, Fiber 1.8, Sugar 11.2, Protein 4.4
OAT/ALMOND CAKES WITH CREAM CHEESE AND SPREADABLE FRUIT
Make and share this Oat/Almond Cakes With Cream Cheese and Spreadable Fruit recipe from Food.com.
Provided by traver49840
Categories Breakfast
Time 16m
Yield 6 cakes, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Put the rolled oats in a bowl and cover with the buttermilk. Let the mixture sit for five to ten minutes so the oats can soak up the buttermilk. Add the almond meal, baking powder, baking soda, cinnamon, nutmeg, salt, almond extract and egg white. Stir until evenly mixed.
- Cook on a griddle over medium low heat just like pancakes for a few minutes per side. The mixture should make six five to six inch cakes. After you flip them, put a teaspoon of the fat free cream cheese on top and spread evenly as it melts. Finish with about a teaspoon of spreadable fruit per cake.
Nutrition Facts : Calories 379.1, Fat 15.8, SaturatedFat 2.1, Cholesterol 4.9, Sodium 1119.8, Carbohydrate 39.1, Fiber 7, Sugar 8.2, Protein 22.2
SUMMER FRUIT TART FROM ALMOND BREEZE®
Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
- Pour custard into tart crust and top with fruit.
- Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g
APRICOT-ALMOND CREAM CAKE
Looking to add something special to your usual almond cream cake? Try our Apricot-Almond Cream Cake for a new twist on a family favorite. The apricot addition makes for some very inviting and fruity notes they will want again and again.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h44m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes, substituting square pans for the round pans if desired. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, cook nuts and 3 Tbsp. sugar in nonstick skillet on medium-high heat 5 min. or until sugar is completely dissolved and nuts are evenly coated with sugar glaze, stirring constantly. Spread onto baking sheet sprayed with cooking spray; cool completely.
- Cut apricots in half; discard pits. Cut fruit into thin slices. Reserve a few apricot slices for garnish. Beat cream cheese in medium bowl with mixer until creamy. Add remaining sugar; mix well. Gently stir in COOL WHIP, then remaining sliced apricots.
- Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading 3/4 cup COOL WHIP mixture between each layer.
- Microwave fruit spread in microwaveable bowl on HIGH 20 sec. or until heated through; stir. Drizzle over cake; spread to completely cover top of cake, allowing excess fruit spread to drizzle down side.
- Top cake with remaining COOL WHIP mixture. Garnish with reserved apricot slices. Break candied nuts into small pieces; sprinkle over cake.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PUFF-PASTRY FRUIT TART WITH ALMOND CREAM
Provided by Jackie O'Halloran
Categories Fruit Dessert Bake Quick & Easy Almond Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
- Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
- Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.
ALMOND CREAM
This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.
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