195 cream fruit cool Recipes

cream cheese, at room temperature, caster sugar, cornflour, eggs, vanilla extract, grated icing sugar, strained fresh lemon juice, sour cream, thickened cream, good quality white chocolate , melted then cooled to lukewarm, fresh seasonal fruit, passion fruit pulp, to serve

cream cheese (room temp ), cool whip, cake crumbs or 1 cup cookie crumbs, divided, mixed fruit (i like strawberries)

cream cheese, softened, ricotta cheese, sugar, eggs, butter, melted and cooled, cornstarch, king arthur unbleached all-purpose flour, vanilla extract, sour cream, seasonal fresh fruit , optional

cream cheese, sour cream, cool whip, vanilla, flavor, pie crust (optional), fresh fruit (optional), no sugar added pie filling , opt (cherry recommended)

cream cheese, soft, sugar, vanilla, cool whip (8oz container), graham cracker pie crust (9-inch pie crust), fresh fruit

unsalted butter (softened but cool , not runny and greasy), egg whites, sugar, cream of tartar , plus, cream of tartar, water, dark chocolate or 6 oz white chocolate (chocolate melted and cooled) or 6 oz fruit puree or 6 oz fruit curds

philadelphia cream cheese, sugar, cool whip (enough to layer top cheesecake), fruit , to put in the mixture (enough to put on top cheesecake), pie crust

butter, softened, sugar, eggs, unsweetened chocolate, melted and cooled, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, milk, cream , fresh fruit or ice

graham cracker crust, cream cheese , soften, cool whip, thawed, vanilla, sugar, pie filling or 12 oz frozen fruit or 12 oz fresh fruit

jelly roll, sliced into 1/2 slices, glugs sherry, rasberry or strawberry gelatin, fresh strawberries or rasberries, instant vanilla pudding, cream or cool whip, i have not included specific amounts for the cake and fruit, because it depends on the size of the bowl you are using. if your bowl is large you will likely use at least 1 jelly roll and about 4 cups of fruit.

all purpose flour, whole wheat flour, oats, wheat germ (optional), salt, baking soda, baking powder, honey, brown sugar, butter, softened or melted, and cooled, egg, vanilla, fresh orange juice, zest from 1 small orange, sour cream or yogurt, ripe banana, mashed, carrot, grated, shredded coconut (i used unsweetened), chopped nuts, dried fruit (i used dried berry mix), chocolate chips

honey maid graham cracker crumbs, butter, sugar, divided, philadelphia cream cheese, softened, mixed berries, thawed, drained (strawberries,raspberries,blueberries,and blackberries), cool whip topping, thawed

fruit, ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note ), sugar, peach schnapps (see note ), biscuits, unbleached all-purpose flour (10 oz), baking powder, sugar, table salt, buttermilk , cold (see note ), egg, unsalted butter , melted and cooled slightly, cream, heavy cream, sugar, vanilla extract

ready graham craker pie crust, cream cheese, softened, sugar, sour cream, vanilla, topping, thawed (as in cool whip ), pie filling of your choice, or fresh fruit, fudge sauce, or raspberry sauce, or carmel sauce...anything you wish you can use any crust you wish.

cool whip, cream cheese, fruit cocktail, pineapple tidbits, marshmallows, coconut, nuts (chopped )

hot roll mix, ground cinnamon, ground allspice, grated lemon rind, equal for recipes, equal sweetener, equal spoonful, egg, margarine, fat-free sour cream, water, sliced almonds, toasted, mixed fruit filling (recipe below ), combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes., divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge., place dough , seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes., bake coffeecakes in preheated 350of oven until dough is browned , about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds., coffeecakes can also be made into horseshoe , ring, or other desired shapes. after forming, cut dough as directed above in recipe., a single dried fruit such as apricots , pears or apples can be substituted for the mixed dried fruit, if desired.

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

pie shell, baked and cooled, fruit-sweetened blueberry yogurt (2 6-oz cartons ), fruit-sweetened blueberry syrup or 2 tbsp jam, equal sugar substitute , opt (1-3 packets, splenda suggested), fat free whipping cream, fresh blueberries, rinsed and drained