Raspberry Frozen Yogurt
Ingredients:
2 cups of vanilla low-fat yogurt
1/2 cup of whole milk
1/4 cup of sugar
1 (10-ounce) package frozen raspberries in light syrup, thawed
Fresh raspberries (optional)
Directions:
Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl.
Discard seeds. Add puree to yogurt mixture.
Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.
2 cups of vanilla low-fat yogurt
1/2 cup of whole milk
1/4 cup of sugar
1 (10-ounce) package frozen raspberries in light syrup, thawed
Fresh raspberries (optional)
Directions:
Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl.
Discard seeds. Add puree to yogurt mixture.
Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.
Peach Ice Cream
Ingredients:
4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
1 cup sugar
1 (12-ounce) can evaporated milk $
1 (3.75-ounce) package vanilla instant pudding mix
1 (14-ounce) can sweetened condensed milk
4 cups half-and-half.
Directions:
Combine peaches and sugar, and let stand 1 hour.
Process peach mixture in a food processor until smooth, stopping to scrape down sides.
Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into an airtight container, and freeze until firm.
4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
1 cup sugar
1 (12-ounce) can evaporated milk $
1 (3.75-ounce) package vanilla instant pudding mix
1 (14-ounce) can sweetened condensed milk
4 cups half-and-half.
Directions:
Combine peaches and sugar, and let stand 1 hour.
Process peach mixture in a food processor until smooth, stopping to scrape down sides.
Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into an airtight container, and freeze until firm.
Mississippi Mud Cake
Ingredients:
1 cup of chopped pecans
1 cup of butter
4 ounces of semisweet chocolate, chopped
2 cups of sugar
1 1/2 cups of all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoons of vanilla extract
3/4 teaspoon of salt
1 (10.5-oz.) bag of miniature marshmallows
Directions:
Place pecans in a single layer on a baking sheet.
Bake at 350° for 8 to 10 minutes or until toasted.
Microwave 1 cup of butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter in a greased 15 by 10 by 1 jelly-roll pan.
Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
1 cup of chopped pecans
1 cup of butter
4 ounces of semisweet chocolate, chopped
2 cups of sugar
1 1/2 cups of all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoons of vanilla extract
3/4 teaspoon of salt
1 (10.5-oz.) bag of miniature marshmallows
Directions:
Place pecans in a single layer on a baking sheet.
Bake at 350° for 8 to 10 minutes or until toasted.
Microwave 1 cup of butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter in a greased 15 by 10 by 1 jelly-roll pan.
Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.