FRUIT BAVARIAN CREAM PIE
Number Of Ingredients 6
Steps:
- 1. In large bowl dissolve gelatin in boiling water. Add ice cubes. Stir for 2 to 3 minutes or until gelatin thickens. Remove any unmelted ice.2. Fold in whipped topping and fruit.3. Refrigerate, if necessary, until mixture mounds when spooned. Spoon in crust. Refrigerate at least 4 hours or until set.4. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
PEACH BAVARIAN
Steps:
- Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. , In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. , Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired.
Nutrition Facts : Calories 249 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 47g carbohydrate (47g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA CREAM FRUIT TART
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
BAVARIAN APPLE TART
Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this. -Mary Anne Engel of West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Stir in the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust. , In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 113mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 4g protein.
BAVARIAN STRAWBERRY PIE
"A coconut crust and pretty fluffy filling make this dessert special," notes field editor Kathryn Anderson of Wallkill, New York. "When he strawberries ripen here in our Hudson Valley, Many churches feature them at festivals."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.
Nutrition Facts :
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Ratings 167Calories 317 per servingCategory Dessert
- Combine the milk, cream, and half of the sugar in a medium sauce pan over medium-high heat, stirring occasionally until the liquid comes to a simmer.
- As the liquid heats, whisk together the remaining sugar, salt, cornstarch, and egg yolks in a medium bowl until light and creamy.
- Once the milk mixture is hot, slowly whisk about 1 cup of the liquid into the egg mixture to temper the yolks. Pour the tempered egg mixture back into the saucepan with the hot milk mixture and reduce the heat to medium, continuing to cook while whisking constantly, until thickened and a few bubbled burst on the surface, about 30 seconds.
- Remove the pastry cream from the heat and whisk in the butter and vanilla, then transfer to a bowl and cover with a sheet of plastic wrap placed directly onto the surface of the pastry cream so a skin doesn't form. Refrigerate until chilled and firm, about 3 hours.
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