FRESH FRUIT WITH HONEY VANILLA YOGURT
Steps:
- Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.
FRUIT SALAD WITH VANILLA DRESSING
Steps:
- In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
- Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.
FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT
Provided by Ina Garten
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.
VANILLA SYRUP FOR COFFEE
This is a copycat of the Torani-style flavored syrup. You can also use almond extract, hazelnut, or any other flavor. Easy and inexpensive, compared to coffee-shop prices! Makes a nice holiday or hostess gift.
Provided by Leopardstripes
Categories Sauces
Time 20m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sugars and water in a saucepan.
- Boil for at least 10 minutes.
- Let cool. When solution has cooled, add the extract and stir well. Store in an airtight bottle or container.
Nutrition Facts : Calories 72.7, Sodium 2.3, Carbohydrate 17.8, Sugar 17.7
WINTER FRUIT SALAD
This is a perfect fruit salad to prepare all winter long! It's pretty enough to serve as a dessert, yet satisfying enough to enjoy as a snack.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple and set juice and pineapple aside. In a saucepan, combine pudding mix and reserved pineapple juice. Cook and stir over medium heat until thickened. Transfer to a bowl and cool. , Fold in fruit, nuts, coconut and reserved pineapple. Chill until serving. Garnish with whipped topping if desired.
Nutrition Facts :
VANILLA CREAM OR SAUCE
This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.
Provided by Northstar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
- Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
- Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
- Move sauce to refrigerator and chill completely cold, at least 30 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g
FRUIT SALAD WITH VANILLA YOGURT
This is a recipe that my aunt made for me not long ago, and you can pretty much make it your own by adding your favorite fruits or taking out what you don't like. Also changing the yogurt flavor will change the taste as well.
Provided by Leslie
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 25.5 g, Cholesterol 3.7 mg, Fat 1.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 55.7 mg, Sugar 22.5 g
FRESH FRUIT PARFAITS
"I fix this simple recipe when I want to prepare something impressive for company," notes Karin Christian of Plano, Texas. "It makes a low-calorie breakfast that feels indulgent."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer with half of the banana, sliced strawberries, pineapple and blueberries. Repeat layers. , Top each parfait with reserved yogurt mixture and a whole strawberry. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
FRUIT COCKTAIL DELIGHT
I use convenient canned fruit cocktail and instant pudding to prepare this dessert. It makes a refreshing and pretty finale to any meal, especially when it's served in glass dishes. I sometimes garnish each serving with whipped cream and a cherry.-Bonnie Evans, Cameron, North Carolina
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 667mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
VANILLA SAUCE
This sauce is perfect with the Bread Pudding (Recipe #16136) I posted. You may use it for something else.
Provided by Rhonda O
Categories Sauces
Time 25m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a small sauce pan.
- Combine sugar and cornstarch.
- Stir well.
- Add sugar mixture to boiling water.
- Reduce heat to medium, stirring constantly or until mixture thickens.
- Remove from heat.
- Add butter, vanilla, and salt.
- Stir until butter melts.
Nutrition Facts : Calories 64.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 36.7, Carbohydrate 10.8, Sugar 10.1
FRESH FRUIT WITH VANILLA CUSTARD SAUCE
This makes a luscious light dessert, a change from all the heavy dishes over the holidays. Looks wonderful in a stemmed glass. Any fresh fruit can be used.
Provided by Derf2440
Categories Dessert
Time 55m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
- Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
- Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
- Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
- Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
- Stir in vanilla and salt, cover and chill 2 hours.
- Serve over fresh fruit.
FRESH FRUIT WITH DIPPING SAUCE
Steps:
- Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce.
FRUIT SALAD WITH VANILLA
Steps:
- In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BAKED VANILLA CUSTARD WITH BERRIES
I first made this recipe because the idea of baked vanilla custard gave me tingles. It's such a luxurious-sounding dessert. I adore a rustic scoop of pudding for dessert and I have found that simple presentations like these always get devoured completely at dinner parties. You could serve this custard with a plate of cookies or ladyfingers for textural contrast.
Provided by Food Network
Categories dessert
Time 8h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of your oven and preheat the oven to 350 degrees F. Have a 2-quart oval baking dish and a roasting pan large enough to hold the baking dish ready.
- Prepare the berries: Combine the strawberries, cherries, sugar and salt in a small saucepan. Cook over medium heat without stirring, until the fruit has softened a bit and released lots of juices, about 5 minutes. Transfer the fruit and a scant 1/4 cup (59 milliliters) of the juices to the baking dish. Discard any remaining juice.
- Make the custard: Combine the sugar and egg yolks in a large mixing bowl and beat vigorously with a whisk until very light and creamy looking. Add the mascarpone and beat just until combined; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the cream and vanilla on medium speed to soft peaks, about 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until no streaks remain.
- Carefully dollop the custard on top of the berries. Place the baking dish in the roasting pan and place the roasting pan in the oven. Pour hot but not boiling water into the roasting pan so it comes two-thirds of the way up the sides of the baking dish.
- Bake for 1 to 1 1/2 hours, until the surface is lightly golden, the edges are set and the center is slightly jiggly. If it starts getting too dark too quickly, cover with foil.
- Remove the pudding from the roasting pan and let it cool to room temperature on a wire rack. Cover the custard and chill for 6 hours or overnight. Serve chilled, topped with a dusting of confectioners' sugar and sliced strawberries.
VANILLA CUSTARD SAUCE
Categories Sauce Dairy Egg Dessert Quick & Easy Vanilla Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
- Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
- Chill until cold.
VANILLA PUDDING FRUIT SALAD
Make and share this Vanilla Pudding Fruit Salad recipe from Food.com.
Provided by Gingerbear
Categories Breakfast
Time 35m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine bananas, apples and lemon juice in large mixing bowl.
- Toss until evenly coated.
- Add pineapple, strawberries, grapes and pecans.
- In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
- Add pudding mixture to fruit.
- Mix gently until throughly coated.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 118.8, Fat 2.3, SaturatedFat 0.2, Sodium 2.5, Carbohydrate 26.4, Fiber 3.5, Sugar 18.6, Protein 1.4
VANILLA CUSTARD
Provided by Melissa Roberts
Categories Milk/Cream Dessert Quick & Easy Vanilla Chill Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
- Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
- Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.
FRUIT COCKTAIL SALAD
"Convenient canned fruit and instant pudding mix streamline preparation of this refreshing medley," reports Karen Buhr from Gasport, New York. This shortcut salad can also be served as a sweet satisfying dessert for diabetics.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
VANILLA CUSTARD SAUCE
This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking...the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since I used a vanilla bean I can not vouch for this substitution.
Provided by Sweet Baboo
Categories Dessert
Time 15m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Place whipping cream in heavy medium saucepan.
- Scrape in seeds from vanilla bean: add pod.
- Bring cream to a simmer.
- Whisk egg yolks and sugar in medium metal bowl to blend.
- Gradually whisk in hot cream mixture.
- Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL).
- Strain.
- Cover and refrigerate custard sauce until cold, about 3 hours.
- Can be prepared 1 day ahead. Keep refrigerated.
Nutrition Facts : Calories 269.2, Fat 24.3, SaturatedFat 14.5, Cholesterol 173.7, Sodium 26.8, Carbohydrate 11.4, Sugar 9.5, Protein 2.6
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