SNOWFLAKE PUDDING
Flakes of coconut give my pudding it's snow-like texture- and plenty of taste besides! The crimson currant-raspberry sauce is delicious and pretty, too.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.
Nutrition Facts : Calories 453 calories, Fat 23g fat (16g saturated fat), Cholesterol 58mg cholesterol, Sodium 294mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 3g fiber), Protein 4g protein.
ICE CREAM SNOWBALLS WITH RASPBERRY SAUCE
I needed a dessert for a church group at Christmas, and snowballs came to mind. For added flavor, toast the coconut before making these frozen treats. -Nancy Bruce, Big Timber, MT
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; stir in juices until smooth. Add raspberries; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, 2 hours or until cold., For snowballs, place coconut in a shallow bowl. Using a 1/2-cup scoop, drop a scoop of ice cream in coconut; roll in coconut to coat and shape into a ball. Transfer to a waxed paper-lined baking pan; place in freezer. Repeat to make a total of 10 snowballs; freeze 1 hour or until firm., To serve, spoon raspberry sauce into dessert dishes. Top with snowballs.
Nutrition Facts : Calories 405 calories, Fat 17g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 188mg sodium, Carbohydrate 62g carbohydrate (55g sugars, Fiber 3g fiber), Protein 3g protein.
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
RED RASPBERRY SAUCE
This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.
CREAMY SNOW CREAM
A wonderful, rare Christmas treat! Make sure snow has fallen for 2 hours, as it takes that to clean air pollutants. Then take a clean blanket, and collect the snow. Enjoy!
Provided by BakerMom
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 2h15m
Yield 18
Number Of Ingredients 5
Steps:
- Whisk milk, sugar, sweetened condensed milk, and vanilla extract together in a large bowl. Add snow to milk mixture, about 1 cup at a time, until ice cream is thickened. Freeze for 2 hours.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 39.2 g, Cholesterol 16.1 mg, Fat 4 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 75.4 mg, Sugar 39.2 g
SNOWY RASPBERRY GELATIN MOLD
This mold is always on our holiday table. The raspberry layer makes an attractive base for the creamy cream cheese layer. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, combine half-and-half and sugar. Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved. , In a large bowl, beat cream cheese until smooth. Fold in gelatin mixture. Stir in vanilla. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes., In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate at least 4 hours. , Unmold onto a serving plate; garnish with fresh berries if desired.
Nutrition Facts : Calories 267 calories, Fat 13g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 125mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
EASY RASPBERRY SAUCE
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
SNOW CREAMS WITH RED RASPBERRY SAUCE
Wonderful dessert that makes people think you have worked all day. Makes a great Christmas dish - very festive with fresh raspberries. Recipe from an old newspaper clipping that a friend's mother has made for many years.
Provided by NC Griller
Categories Gelatin
Time 3h
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatin over the 1/3 cup water in a small cup; let stand 5 minutes to soften.
- Pour 2 cups cream into small heavy saucepan. Bring to boiling. Remove from heat; add gelatin; stir to dissolve. Stir in 1-1/3 cups sugar. Transfer to medium-size bowl. Cool.
- Add sour cream, cream cheese and vanilla to cooled cream mixture; beat until smooth. Pour into a service bowl or 12 individual dessert dishes. Refrigerate until firm, about 2 hours.
- Prepare Red Raspberry Sauce: Place raspberries in blender. Combine cornstarch with 2/3 cup water in small bowl. Stir in the sugar. Add to blender. Whirl until puréed. Strain into small saucepan. Heat over low heat, stirring constrantly, until slightly thickened. Add liqueur (or red wine or orange juice). Chill.
- To serve, spoon 1 tablespoon of the Red Raspberry sauce over each serving.
- Prep time includes cooling.
Nutrition Facts : Calories 396.8, Fat 26.7, SaturatedFat 16.6, Cholesterol 86.4, Sodium 86.3, Carbohydrate 37.6, Fiber 0.7, Sugar 34, Protein 3.7
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