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dessert recipes

Ambrosia Salad Recipe

Ambrosia salad is one of the easiest and most delicious recipes you can make and take to a potluck or summer get-together.  Also known by several other names, including 5 Cup Salad and Ambrosia Fruit Salad, this delicious and moist side dish uses as little as five ingredients, and doesn’t require any cooking or baking! Perfect for non-foodie types who need a fast and easy dish to take to an event.

While there are many variations, the easiest Ambrosia Salad Recipe is included below.  This has been a family favorite of ours for over twenty years, and is a staple of our family get-togethers. It tastes best if made the night before and chilled. In the summer I make it with multi-coloured mini marshmallows and plain or peach yogurt instead of sour cream.  We serve it at barbecues and put it out as part of the main course, though it is more of a dessert item.

It is easy enough for a child or teenager to make – just remind them to drain off the juice from the cans of fruit (we learned that one the hard way.) This versatile coconut and fruit salad can be enjoyed all year round and ambrosia salad ingredients leave lots of room for substitutions.

Presented in a crystal glass bowl and garnished with red maraschino cherries, it becomes a festive Thanksgiving or Christmas dessert. It is easy to double or triple – and make lots, as everyone loves it.  Hope you enjoy it as much as we do!

Ambrosia Salad

1 cup light sour cream OR yogurt

1 cup mini marshmallows (plain or multi-colored)

1 250 gram bag of shredded unsweetened or sweetened organic coconut

1 can of mandarin oranges

1 can of diced pineapple

maraschino cherries to garnish.

Mix the yogurt and mini marshmallows together in a large mixing bowl.  Add the mandarin oranges and diced pineapple slowly, stirring them in well.  Don’t be alarmed if the mandarin oranges start to break up a little; the flecks of orange against the creaminess of the sour cream or yogurt looks very pretty. Fold in the shredded coconut, and combine gently. Pour into a large crystal serving bowl, or individual glass dishes.  Chill  in the refrigerator for at least 24 hours.  Just prior to serving, garnish with maraschino cherries.  Refrigerate unused portions immediately and use within three days.

No-Bake Pumpkin Cheesecake Recipe

Cheesecake is one of my favorite desserts, and adding pumpkin to it just makes it better. Here is the best no-bake Pumpkin Cheesecake Recipe ever! It combines the flavors of pumpkin, ginger, apple and spice for an absolutely fabulous dessert. Be warned though, at 19 grams of fat per serving (this recipe serves 12) it is decidedly decadent. And there is a price to pay for not turning on the oven – you will use no less than four bowls plus a saucepan and a 9 inch springform pan. But guess what? It’s worth it.

How to Make No-Bake Pumpkin Cheesecake

Ingredients for the Crust:
1 1/2 cups of gingersnap cookie crumbs
1/3 cup melted butter or margarine
3 tablespoons brown sugar

Ingredients for No-Bake Pumpkin Cheesecake Filling:
1 cup unsweetened apple juice
2/3 cup granulated sugar
1/2 tsp salt
1 tbsp or 1 package of unflavored gelatin
3 eggs, separated
1/2 tsp vanilla
8 ounces low-fat cream cheese at room temperature
1 tbsp lemon juice
3/4 cups whipping cream
1/4 tsp each of ground cloves, cinnamon and ginger
1 cup cooked mashed pumpkin or pumpkin puree NOT pumpkin pie filling
Dark chocolate shavings or curls

Method:
To make the crust, mix together the gingersnap crumbs, butter and brown sugar. Press into the bottom and sides of a 9 inch springform pan. Place the pan in the fridge.

For the filling, use a medium saucepan on low heat. Add juice, sugar and salt. Sprinkle gelatin in and until it is completely dissolved. Beat in egg yolks carefully in a medium-sized bowl. Slowly pour in the hot apple juice mixture from the saucepan, then pour everything back into the saucepan (if you add the eggs into the saucepan directly the eggs will start to cook right away and the texture will be off). Turn the heat up to medium, and continue stirring until the mixture is thickened. Add vanilla and blend in well, then remove from heat.

In a large mixing bowl, use an electric beater to beat the softened cream cheese and lemon juice together. Add the gelatin mixture and continue beating until all lumps are gone. Place the bowl in the fridge and chill for about 30 minutes.

Use a small to beat the egg whiles until they are stiff. In yet another bowl combine the whipping cream with spices, and beat that until stiff too. Take your big bowl of well-chilled mixture from the fridge, and carefully fold in the whipped cream, egg whites, and pumpkin puree. Gently combine, then pour into the springform pan. Put the pan back in the fridge and chill until firm – it takes about an hour and a half in my fridge. Decorate the no-bake pumpkin cheesecake with dark chocolate shavings or curls before serving. Enjoy!!

Try more delicious pumpkin recipes to add Vitamin A and fiber to your family’s diet.

 

Strawberry and Yogurt Filled Pastry Desserts

Summertime is the perfect season to enjoy fresh fruit as part of a healthy dessert.  If you are entertaining or having a special dinner, try this easy and elegant dessert that uses sliced strawberries and creamy yogurt and pudding to lighten up the end of a hearty meal.  Strawberries are naturally sweet and an excellent source of vitamin C.  By using vanilla no-fat or low-fat yogurt to replace part of the whipping cream traditionally used in such recipes you can cut the fat content without sacrificing creaminess.

Ingredients:

1 sheet of frozen phyllo or puff pastry

1 package low-fat instant vanilla pudding

1 cup 1% milk

1 cup vanilla yogurt

2 pints fresh strawberries

3 tablespoons icing sugar

Method:

Take one sheet of frozen puff pastry from the package and thaw it on a plate. This takes about half an hour.  Do not unfold it.

Preheat oven to 400 degrees Fahrenheit.  On a wooden or glass (sterilize it first) cutting board or block, unfold the pastry carefully. Cut it into four strips of equal width of about 2 and 1/4 inches wide.  Use a pizza cutter sprayed with cooking spray for a sharp cut.  Cut each strip crosswise into 3 pieces.  Bake on an ungreased baking sheet for about 12 to 15 minutes, or until the pastry is puffed up and golden in color.  Remove the baking sheet from the oven, and place the sheet on a wire rack to cool.

While your pastry is cooling, use a medium mixing bowl to prepare your vanilla pudding according to the directions on the package.  ***Use one cup of 1 percent milk and 1 cup of vanilla yogurt in place of whatever liquid is called for.

Use a sharp serrated knife and halve the pastries horizontally as you would cut a hamburger bun or a dinner roll.  Wash and slice the strawberries. On 12 plates, place the bottom halves of the pastries.  Spoon 3 tablespoons of pudding onto the bottom halves, and then spoon the sliced strawberries over the pudding yogurt mixture.  Cover with the pastry tops and sift icing sugar over the whole dessert.  Garnish with a sprig of mint and serve immediately.  This recipe makes 12 servings, but you can refrigerate the puff pastry once it has been baked for about three days in an airtight container.

Earl Grey Tea Ice Cream Recipe

Earl Grey Tea has long been a favorite tea of the women in my family.  The light bergamot flavor and fragrance is soothing and a lovely way to enjoy a brief afternoon respite from a busy day.  This unusual flavor makes a wonderful frozen dessert, and by using low-fat dairy ingredients it is a light and refreshing yet creamy base for stewed or poached fruit.

Ingredients:

2/3 cup 1 % milk

3 tbsp Earl Grey loose tea leaves

3/4 cup granulated sugar

1/4 cup liquid honey

2 tbsp skim-milk powder

4 ounces light cream cheese

1 cup organic or homemade yogurt

1/2 cup light sour cream

Method:

Use a large saucepan to slowly heat the milk and tea leaves.  Don’t let it boil.  Add the sugar, honey and skim-milk powder, stirring regularly until everything has dissolved.  Cool in a large glass bowl, and strain – it can be a little difficult to get all the tea leaves out but don’t worry if there are a few specks lefts – they look pretty in the finished product.  Whisk in the remaining ingredients until the mixture is as smooth as you can get it.  Chill in the refrigerator for at least two hours.

Once completely chilled, pour into a metal cake pan (I use a 9 x 11 inch rectangular pan), cover and freeze for at least 2 hours.  It should be almost completely firm.  Once it has reached this stage, remove it from the pan in large scoops and puree it in your food processor or blender.  Keep blending until it is completely smooth.  Return it to the pan, cover, and freeze for at least 3 hours.  It should be firm enough to use at that time, and can keep for several days or up to a week in the freezer. Prior to serving, let the Earl Grey Tea Ice Cream stand at room temperature for about ten minutes to make it easier to scoop.  Use the ice cream with stewed apples, berries, pears, rhubarb, or peaches.

 

Yogurt Parfait Recipe

Yogurt parfaits are simply the best. Easy to make with endless combinations, the base ingredients of grains, yogurt and fruit provide all the goodness a body needs for a healthy breakfast or energy-giving snack. By layering the ingredients in a glass dessert dish, a yogurt parfait becomes a gourmet delight to a heavier meal. Try one of the recipes today – and don’t be afraid to mix and match fruits, yogurt flavors, and granola or muesli recipes.

Make Ahead Yogurt Parfait With Nuts

Use any fruit that you enjoy and that you have on hand.  Apples, oranges, bananas, peaches, raspberries and blueberries all work well in this yummy parfait recipe that can be served for dessert, a snack, or even for breakfast.

Ingredients:

1/2 cup quick-cooking rolled oats

1/4 cup dried cranberries or raisins

1 tbsp each sliced hazelnuts and almonds

1/2 cup 1% milk

1 1/4 cups Greek Yogurt

3 tbsp granulated sugar

2 tbsp liquid organic honey

1 tsp lemon juice

1 tsp organic vanilla

2 cups washed and sliced strawberries

2 cups cubed peeled cantaloupe

fresh mint leaves

Method:

Use a large bowl to combine oats, raisins, hazelnuts, almonds and milk.  Place in fridge for one hour.  Remove and mix in yogurt, sugar, honey, lemon juice and vanilla.  Keep about 1/2 cup each of the strawberries and cantaloupe, and mix the rest gently into the yogurt mixture.  Refrigerate overnight.  To serve, place in individual bowls or dessert cups topped with remaining fruit and fresh mint leaves.

 

All-in-One Breakfast Yogurt Parfait

This recipe also tastes best if made the night before.  For a truly outstanding taste, use homemade granola.

Ingredients:

1 cup large flake oats, OR 3 minute oats OR homemade granola

1 cup homemade organic yogurt OR creamy Greek yogurt OR your favorite organic brand of yogurt

1/2 cup 2% milk

2 tbsp organic liquid honey or maple syrup

1 cup assorted mixed berries (these can be fresh or frozen)

1 large banana, sliced.

Method:

Using two resealable plastic containers, combine all ingredients except the banana. Refrigerate overnight, then add the banana slices and take it with you to school or work.

Peach Blueberry Yogurt Parfait

This recipe calls for homemade muesli which is super easy and quick to make.

Ingredients:

4 cups quick-cooking rolled oats

1/2 cup roasted pumpkin seeds or flax seeds

1/2 cup wheat germ

1/2 cup oat bran

1/2 cup wheat bran

1 cup dried cranberries

fresh peach slices

fresh blueberries

homemade organic yogurt

Method:

Use a large airtight container and mix the first six ingredients.  To serve as individual parfaits, layer 1/2 to 3/4 cups of  muesli mixture with yogurt and fruit.  If you are taking it to work or school, keep ingredients separate and combine just before eating.  Yummy!

Pumpkin Lime Tart

Looking for some more pumpkin recipes? Here is a new twist on pumpkin pie. Lighten things up and add a tangy taste with by using light condensed milk, a yogurt based pastry, and some lime juice. This tart is as pretty as a picture, and provides a healthy portion of Vitamins A and C, beta-carotene, fiber and calcium. Bake this on a day when you have at least two hours to prepare it – a good Sunday dessert.

Ingredients:

2 cups canned pumpkin puree or homemade pumpkin puree

1 can (14 ounces) of  light sweetened condensed milk

1 large egg that has been gently beaten

2 egg whites, also gently beaten

2 tablespoons of freshly squeezed lime juice

1 teaspoon of organic vanilla extract

Pastry:

1 1/2 cup organic all-purpose flour

1/4 teaspoon salt

6 tablespoons chilled, unsalted margarine, chopped into small pieces

1/3 cup plain low-fat yogurt

 

Method:  Begin by making the pastry for the tart shell.  Use a large bowl and mix the flour and salt together.  With a pastry blender or two knives, cut in the margarine to the flour mixture and continue cutting the mixture until there are large crumbs or green-pea sized little lumps.  Pour in the yogurt and use a fork to mix until you have a nice soft dough.  Shape the dough into a flat disc, and wrap it up in saran wrap.  It will go into the fridge to chill for about half an hour.

Set your oven at 375 degrees Fahrenheit.  Roll out your chilled dough on a lightly floured counter or board, and don’t forget to flour the rolling pin too to prevent sticking.  Do your best to roll out the dough into about an 11 inch circle, as it will have to fit into a 9 inch tart pan.  NOTE: a nine inch tart pan with fluted sides and a removable bottom are best, though I have made this in a 9 inch spring form pan that I usually use for cheesecakes and it was okay too. You will be baking the tart shell prior to adding the pumpkin filling, so line the tart shell carefully with tin foil, and if you have pie weights to keep the foil down then place them on top.  If you don’t, try using an empty round eight inch casserole. Place the whole thing in the oven and bake for ten minutes, then take it out of the oven and remove the foil and casserole or weights.  Cool the pan down completely on a wire rack.

Lower the oven temperature to 325 degrees Fahrenheit and clean out your large mixing bowl. Combine pumpkin puree, milk, egg, egg whites, lime juice and vanilla, mixing well so there aren’t any lumps.  Use a large spoon to carefully fill the tart shell, and use the back of the spoon to smooth the top. Bake until the filling is set in the middle, about 55 minutes to an hour. The tart will be cooked when then fillings looks just a little wobbly in the middle – it will firm up more as it cools.  Cool completely in the pan on a wire rack.

This recipe makes 8 servings. It has 344 calories per slice, 9 grams of protein, 12 grams of fat, 51 grams of carbs, 44 grams of cholesterol, and 162 mgs of sodium.