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From: Margie (ILovePhotos) Posted by host11/26/22 11:52 PM 
To: All  (1 of 1526) 

Quick Banana Pudding

(Sugar Free, Low Fat)





1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix

3 cups nonfat milk (very cold)

3 large bananas, sliced

4 ounces sugar-free vanilla wafers (such as )

Prepare pudding following instant pudding directions.

line glass bowl or casserole dish with waffers and banana slices.

pour half of the pudding into the dish.

layer waffers.

layer banana slices.


Crumble waffer crumbs and add to top.

Chill and serve.


Recipe obtained from Southern States Forum




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From: Margie (ILovePhotos) Posted by host11/26/22 11:58 PM 
To: All  (2 of 1526) 
 6.2 in reply to 6.1 

Cherry Cheese Delight

2 1/4 cups graham cracker crumbs
2/3 cup margarine, melted

2 - 8 oz. pkgs. Philadelphia Cream Cheese
1 1/2 cups sifted confectioners' sugar
2 T. milk
2 tsp. almond extract
1 cup chopped pecans
2 cups heavy cream
2 - 1 lb. 6 oz. cans cherry pie filling

Combine crumbs & margarine.  Press into
15 1/2 X 10 1/2" jelly roll pan.  Combine softened
cream cheese, 1 cup sugar, milk & 1 tsp. almond
extract; mix until well blended.  Spread mixture
on graham cracker crust; sprinkle with nuts.
Combine cream & remaining sugar; whip until stiff.
Spread whipped cream over nuts.  Combine pie
filling & remaining almond extract; spread over
whipped cream.  Chill.
...[Message truncated]




From: Margie (ILovePhotos) Posted by host11/26/22 11:58 PM 
To: All  (3 of 1526) 
 6.3 in reply to 6.1 

Chocolate Velvet Cream

3 cups chocolate wafer crumbs
2/3 cup margarine, melted

2 - 8 oz. pkgs. Philadelphia Cream Cheese
1 cup sugar
2 tsp. vanilla
4 eggs, separated
1 - 12 oz. pkg. semi-sweet chocolate pieces, melted
2 cups heavy cream, whipped
1 1/2 cups chopped pecans

Heat oven to 325°.  Combine crumbs & margarine.
Press 1 1/2 cups of crumb mixture into each of
two 13 x 9" baking pans.  Bake at 325°, 10 minutes.
Combine softened cream cheese, 1/2 cup sugar
& vanilla, mixing until well blended.  Stir in beaten
egg yolks & chocolate.  Beat egg whites until soft
peaks form.  Gradually beat in remaining 1/2 cup
sugar; fold into chocolate mixture.  Fold in
whipped cream & nuts.  Pour 6 cups of chocolate
...[Message truncated]




From: Margie (ILovePhotos) Posted by host11/26/22 11:59 PM 
To: All  (4 of 1526) 
 6.4 in reply to 6.1 

Home Made Ice Cream In A Bag

1/2 cup milk
1 Tablespoon sugar
1/4 teaspoon vanilla
6 Tablespoons salt
6 Ice cubes

In small resealable plastic bag, combine milk, sugar, and vanilla. Seal.
Place small bag in large resealable plastic bag.
Pack with the ice and salt. Seal and shake for 10 to 15 minutes.
Serves one

Note: This really does work and it tastes good too. It's great to do while camping. I've added chocolate syrup, frozen strawberries, frozen blueberries, or other flavorings to it too.





From: Margie (ILovePhotos) Posted by host11/26/22 11:59 PM 
To: All  (5 of 1526) 
 6.5 in reply to 6.1 

Fresh Berry Gratin

4 servings

A nearly effortless way to enhance fresh berries. The aroma of the warm fruit is sublime. Ingredients:

3 cups fresh berries (raspberries, blueberries and/or blackberries)
4 oz. low-fat cream cheese, softened
3 Tbsp. skim milk
1 Tbsp. fresh lemon juice
1/3 cup packed light brown sugar


Place berries in an even layer in a 9-inch pie plate or divide among 4 individual gratin dishes. In a small bowl, whisk together cream cheese, milk and lemon juice. Spread over the berries, leaving the outer edge uncovered. Set aside in the refrigerator for up to 1 hour.

178 calories
6 g total fat (4 g sat)
10 mg cholesterol
31 g carbohydrate
4 g protein
6 g fiber
171 mg sodium




From: Margie (ILovePhotos) Posted by host11/27/22 12:00 AM 
To: All  (6 of 1526) 
 6.6 in reply to 6.1 
Easy Tartufo
Tartufo is an Italian ice cream dessert that usually is made of gelato. The ice cream is scooped into balls and covered with chocolate.


  • 3 cups chocolate ice cream
  • 1 cup frozen pitted cherries, thawed and chopped
  • 15 chocolate sandwich cookies, crushed
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 4 tsp. oil

Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about 2 hours.

In small saucepan, melt chocolate chips with oil, stirring until smooth. Cool.

Place coated ice cream balls on wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes  before serving.




From: Margie (ILovePhotos) Posted by host11/27/22 12:01 AM 
To: All  (7 of 1526) 
 6.7 in reply to 6.1 

Blueberry-Banana Batido

1 serving

Refreshing and colorful fruit smoothies called batidos are served at Cuban snack bars all over Florida. Buttermilk is basically cultured lowfat milk and has a similar taste to yogurt.

1 ripe banana, peeled and cut into chunks
1/2 cup frozen blueberries
1 tablespoon sugar
4 ice cubes
1 cup buttermilk

Combine all ingredients in a blender and blend until smooth.


Nutritional Information:

Per serving:
290 calories
3 g total fat (2 g sat)
9 mg cholesterol
61 g carbohydrate
10 g protein
4 g fiber
263 mg sodium






From: Margie (ILovePhotos) Posted by host11/27/22 12:02 AM 
To: All  (8 of 1526) 
 6.8 in reply to 6.1 


1 1/2 C Unbleached All-Purpose Flour

1 Tbsp Sugar

1 Tsp Salt

1 Tbsp Vegetable Oil

2 Lg Egg Yolks --Lightly Beaten

3/4 C Flat Beer

8 Ice Cream Balls; Any Flavor -- About 1 Quart

2 C Cornflakes -- Slightly Crushed

1 qt Peanut Oil

2 lg Egg Whites


The day before serving, make the batter. Mix the flour, sugar, salt,

oil and egg yolks in a mixing bowl. Gradually stir in the beer.

Refrigerate overnight. Also, the day before serving, coat the ice cream

balls thoroughly with the crushed cornflakes. Place the ice cream balls

in the coldest part of the freezer and freeze overnight. When ready to

serve, heat the peanut oil, in a deep fat fryer or deep pot, to 375

Degrees F.

Beat the egg whites until stiff and fold into the batter. Coat 2 or

three of the ice cream balls completely and heavily with the batter and

add to the hot oil. Turn up the heat to maintain a temperature of 375

Degrees F.

Fry the ice cream until golden brown. Remove with a slotted spoon to

paper towels, draining briefly. Serve immediately. Repeat with the

remaining ice cream balls.

Serving Information

Serves: 4

Or try this one:
Fried Ice Cream 2



½ cup vegetable oil

2 flour tortillas, 6 inch each

½ teaspoon ground cinnamon

2 tbs. sugar

¼ cup cornflake crumbs

2 large scoops vanilla ice cream

whipped cream in a can

2 maraschino cherries with stems

optional toppings: honey, chocolate syrup, strawberries


Fry each tortilla, one at a time in hot oil over medium/high heat until crispy. This should take about one minute on each side.

Combine the cinnamon and sugar in a small bowl.

Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the sugar mixture will stick to the tortillas and that's okay.

Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl. Pour the corn flake mixture into a wide shallow bowl or plate.

Place a large scoop of ice cream in the corn flake crumbs and with your hands roll the ice cream around until the entire surface is evenly coated with corn flake crumbs. You should not be able to see any ice cream.

Place the ice cream scoop on the center of the cinnamon/sugar coated tortilla.

Spray whipped cream around the base of the ice cream. Spray an additional pile of ice cream on top of the ice cream. Put a cherry in the top pile of whipped cream.

Repeat for the remaining scoop of ice cream.






From: Margie (ILovePhotos) Posted by host11/27/22 12:03 AM 
To: All  (9 of 1526) 
 6.9 in reply to 6.1 


Two pink grapefruits
One Large, firm avocado
Pecans or Pine Nuts
2/3 Cup Balsamic Vinaigrette


-Supreme two (preferably pink) grapefruits (Supreme is just a fancy word for peeling, skinning and deseeding, which does take a while) and breakinto large bite-size pieces
-Cut a large avocado (not a mushy one) into the same size pieces as the grapefruit

-Toast pecan pieces or pine nuts, till just crispy and brown

-Arrange avocado and grapefruit in pretty single serving bowls or plates, sprinkle with nuts.

-Pour about 2/3 Cup (more if you like) of Balsamic Vinaigrette in a sauté pan. Simmer and stir on very low heat. Eventually it will reduce to a thick syrup. Remove from heat; it will cool quickly so pour it over salad before it's too cold and too thick. (This sounds a little tricky but it's really not)!





From: Margie (ILovePhotos) Posted by host11/27/22 12:03 AM 
To: All  (10 of 1526) 
 6.10 in reply to 6.1 


6 ounces semisweet chocolate chips
1/2 cup light cream
2 tablespoons Kirsh or Grand Marnier


Melt the chips in a double boiler over boiling water. Add the cream and Kirsh or Grand Marnier and blend well. Keep warm when serving. You coulddip anything in here and it would taste good. Fruit (if you must), peanuts, graham crackers smeared with peanut butter, marshmallows, popcorn.





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