PINEAPPLE BUTTERMILK SHERBET
This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-1/4 quarts.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.
Nutrition Facts : Calories 113 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE-COCONUT SORBET
A refreshingly light finish to a summer meal. See Note at end of instructions for alternative method if you don't have an ice-cream maker. Cook time does not include freezing time.
Provided by Outta Here
Categories Frozen Desserts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
- Place pineapple in a food processor and process until smooth.
- Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
- Cover and refrigerate until chilled, about 1 hour.
- Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
- NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.
Nutrition Facts : Calories 148.6, Fat 0.2, Sodium 2.2, Carbohydrate 38.8, Fiber 2.8, Sugar 32.1, Protein 1.1
COCONUT CREAM TORTE
"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.
Nutrition Facts :
PINEAPPLE SHERBET
This was a favorite dessert at Thanksgiving and Christmas when we all gathered at Grandma's house - the holidays weren't complete without her delicious homemade sherbet. I remember those days fondly whenever I make it.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving.
Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 130mg sodium, Carbohydrate 51g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE BREEZE TORTE
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. -Barbara Joyner, Franklin, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.
Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
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