lumicero/recipes-ing2inst huggingface dataset:
Title: Different Pineapple Bars
Ingredients:
- 1 butter
- 1/2 cinnamon
- 2 raisins
- 1 crushed pineapple
- 1 sweetened condensed milk
- 1 1/3 pecan pieces
- 1
- 1/2
Instructions:
1. Stir together dry cake mix, butter and cinnamon until crumbly.
2. Press into bottom of 9x13 ungreased pan.
3. Sprinkle with raisins and pineapple over the top.
4. Cover with coconut.
5. Pour the sweetened condensed milk over all.
6. Top with pecans.
7. Bake 25 minutes until pecans are golden brown.
8. Cool completely about 1 hour.
9. Store tightly covered.
Title: Karithopeta (Greek Walnut Cake) T-R-L
Ingredients:
- 3 water
- 2 sugar
- 1/4 rum
- 1 lemon
- 1/2 cinnamon
- 1/2 butter
- 1 margarine
- 6 sugar
- 1 eggs
- 1 flour
- 2 farina
- 1 baking powder
- 1 cinnamon
- 1 orange zest
- walnuts
Instructions:
1. Preheat oven to 350ºF.
2. 9x13 inch buttered pan.
3. Make syrup first by combining syrup ingredients in a saucepan.
4. Boil 10 minutes.
5. Stir every few minutes.
6. Set aside to cool.
7. Cream butter and sugar until light, add eggs, one at a time, beating constantly.
8. Add flour, farina, baking powder, cinnamon, and orange peel and beat well.
9. Then add walnuts.
10. Bake for 30 minutes.
11. Pour cooled syrup over cake while cake is HOT.
12. Allow to cool, cut into diamond shapes.
Title: Mango, Lychee and Passionfruit Salad
Ingredients:
- 40 lychees
- 4 mangoes
- 1/4 mint leaf
- 125 passion fruit pulp
- 2 oranges, juice of
- 1 caster sugar
- 165
Instructions:
1. For the syrup, pulse the passionfruit briefly in a food processor to loosen the seeds. If you have plastic blades us them so you don't cut the seeds.
2. Transfer to a pan with remaining ingredients and stir over medium heat until sugar dissolves.
3. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until syrupy. Cool completely.
4. Place lychees and mango on a platter. Scatter with mint and drizzle with the passionfruit syrup. Serve immediately.
Title: Spiced Rhubarb Cake
Ingredients:
- 2 all-purpose flour
- 2 cornflour
- 4 baking powder
- 1 Chinese five spice powder
- 1/2 cinnamon
- 1/2 salt
- 1/3 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 1/4 buttermilk
- 2 rose water
- 2 vanilla essence
- 2 fresh rhubarb
- 1/4 white sugar
- cinnamon
Instructions:
1. Preheat oven to 180°C (350°F). Grease a 9 inch (23 cm) round cake tin. Finely chop the rhubarb.
2. In medium bowl, combine flour, cornflour, baking powder, Chinese five spice, 1/2 teaspoon cinnamon and salt.
3. In large bowl, beat together butter and brown sugar until light and fluffy. Add egg, buttermilk, oil and rosewater, beating after each addition.
4. Add flour mix to wet ingredients and stir.
5. Stir in chopped rhubarb.
6. Pour batter into pan, spreading evenly.
7. Mix together white sugar and 1/4 teaspoon cinnamon in a small bowl. Sprinkle over top of batter.
8. Bake 45-50 minutes or until golden brown.
9. Let cake cool in cake tin on top of wire rack for 15 minutes.
Title: Elite Passover Brownies
Ingredients:
- 1/4 butter
- 1/2 cream cheese
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1/2 bittersweet chocolate
- 4 potato starch
- 2 pecans
- 1
Instructions:
1. Preheat oven to 325°F Butter 8 x12 pan (or 8" square cake pan).
2. Break chocolate into pieces and soften in microwave (on high one minute, then in 15 second increments until soft).
3. Mix cream cheese and butter together. Add sugar and eggs, mixing well.
4. Add the matzo cake meal, potato starch, cooled chocolate and nuts mixing on low speed. Scrape down the sides of the bowl with a rubber spatula a couple of times to make sure it is well mixed.
5. Pour into prepared pan and bake approximately 25 -30 minutes. An 8" square pan will take a little longer. It's done when a toothpick inserted in the center comes out clean.
6. Let them cool and then share your brownies!
Title: Apricot Coconut Macaroons
Ingredients:
- 4 1/2 water
- 1/2 sugar
- 3/4
- 1
- 3
Instructions:
1. Over mediun heat, in small sauce pan, cook apricots with the 1/2 cup water and 1 table spoon sugar until tender and there is about 1 tablespoon of liquid left. Cool slightly.
2. Transfer to food processor with a steel blade. Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut; process until smooth.
3. Transfer mixture to electric mixer and mix in remaining 4 cups coconut. Mixture should hold together when pinched.
4. With hands or scoop make small mounds. Place on cookie sheet lined with parchment paper. Bake in 350 degree oven until tops are browned about 10 minutes.
5. When cool dip bottoms in melted chocolate, Place cookie bottom side up to let chocolate dry, then turn cook right side up and pipe more chocolate on top.
Title: Tiramisu
Ingredients:
- 8 sugar
- 1/2 mascarpone cheese
- 24 brandy
- 4 milk
- 2 ladyfingers
- 1/4 cocoa powder
- 42
- 1/2
Instructions:
1. In a large bowl, or the bowl of a stand mixer, beat the egg yolks and sugar until thick and pale yellow (about 8 minutes).
2. Fold the mascarpone into the eggs until thoroughly incorporated and smooth.
3. GENTLY fold the egg whites into the mascarpone mixture.
4. Don’t whip air into the mixture; it should be creamy and smooth.
5. Mix the coffee and brandy (or milk) in a medium bow.
6. Quickly dip the 21 of the lady fingers into the coffee mixture one at a time and place them in the bottom of a 9x14 dish, spread half of the mascarpone mixture on the lady fingers.
7. Sprinkle half the cocoa powder on top with a fine mesh strainer.
8. Repeat the process with remaining ladyfingers, cheese and cocoa.
9. Cover the dish and refrigerate for several hrs before serving.
10. Garnish with shaved chocolate before serving.
Title: "miracle Whip" Chocolate Cake
Ingredients:
- 1 white sugar
- 2 flour
- 2 baking soda
- 1 baking powder
- 1 Miracle Whip
- 1 cold water
- 1 coffee
- vanilla
Instructions:
1. Combine sugar, flour, soda, and baking powder. Blend in Miracle Whip.
2. Add liquid coffee or water; add vanilla. Beat smooth.
3. Bake in an 8-inch square greased pan, at 350F for 45 minutes, or until a tester inserted in center comes out clean.
4. Frost with your favorite icing.
Title: tiramisu for atkins dieters
Ingredients:
- 3 Equal sugar substitute
- 24 mascarpone cheese
- 8 cognac
- 3 ladyfingers
- 5 butter
- 1
- 12
- 1/2
Instructions:
1. beat egg whites to stiff peaks and fold in 10 equal packets.
2. beat cheese and egg yolks together, then fold in 14 equal packets.
3. toss ladyfingers in cognac and coffee.
4. butter a pyrex dish and line it with the lady fingers.
5. spoon cheese mixture on top of them.
6. top with egg white mixture.
7. if needed, repeat layering process.
Title: Lower-Carb Cinnamon Roll Cookies
Ingredients:
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1 stevia
- 1 molasses
- 1 1/2 baking powder
- 1 1/2 salt
- 2 cinnamon
- 1/2 stevia
- 1 cinnamon
- 4
- 1
Instructions:
1. Filling: Stir together the sugar and cinnamon; set aside.
2. Cookies: Cream butter, stevia and molasses until well blended with an electric mixer on medium speed. Add eggs and vanilla, blend well.
3. Combine the flours, baking powder, salt and cinnamon; add to butter mixture and blend well.
4. Turn dough out onto a sheet of waxed paper, spread into a 9x6-inch rectangle using a rubber spatula.
5. Sprinkle the cinnamon-sugar to within 1 inch from the edges. Roll up jelly-roll style. Wrap tightly in plastic wrap.
6. Refrigerate at least 1 hour.
7. Preheat oven to 350º.
8. Slice dough 1/2-inch thick; place 2 inches apart on parchment-lined cookie sheets. Bake for 8 minutes.
9. Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.
Title: Kelly's Salad
Ingredients:
- 2 fresh strawberries
- 2 kiwi fruits
- 1 mandarin orange
- 1 1/2 mini marshmallows
- 1 strawberry Jell-O gelatin dessert
- 1 Cool Whip
Instructions:
1. Combine the fruit in a large bowl.
2. Add marshmallows.
3. Mix jello and cool whip together with a whisk until mixed well.
4. Add to fruit and marshmallows and toss until well mixed.
5. Chill.
Title: Apple Crostata With Caramel Sauce
Ingredients:
- 12 sugar
- 1/2 all-purpose flour
- 3 apples
- 4 sugar
- 2 ground cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1
Instructions:
1. Heat oven to 400ºF.
2. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
3. Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
4. Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
5. Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
6. Bake 27 to 32 minutes or until crust is golden brown.
7. Cut into wedges. Serve warm drizzled with caramel topping.
Title: Polish Angel Wings-Chrusciki
Ingredients:
- 5 salt
- 5 sugar
- 1/2 flour
- 1/4 vanilla
- 2 1/4 powdered sugar
- 1
Instructions:
1. Beat eggs until thick.
2. Add salt slowly while stirring.
3. Add sugar and vanilla, beat well.
4. Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
5. Turn onto a floured board.
6. Cover with a cloth for 10 minutes.
7. Knead until dough blisters.
8. Roll very thin.
9. Cut into 1 inch by 4 inch rectangles.
10. Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
11. Fry in 375 degree oil until golden brown.
12. Drain on a rack for 3 minutes then roll into powdered sugar.
Title: Variations of Peanut Butter Cookies
Ingredients:
- 3/4 peanut butter
- 1/4 Crisco shortening
- 1 1/4 light brown sugar
- 3 milk
- 1 vanilla
- 1 egg
- 1 3/4 all-purpose flour
- 3/4 salt
- 3/4 baking soda
Instructions:
1. Heat oven to 375 degrees.
2. combine crisco, brown sugar, milk, and vanilla.
3. beat at medium speed until well blended.
4. add egg.
5. Mix well.
6. combine flour, salt, and baking soda.
7. add to creamed mix and mix well.
8. roll into balls an slightly flatten with fork.
9. bake at 375 degrees for 7-8 minutes.
Title: Walnut Cake With Chocolate Sauce
Ingredients:
- 1 walnut meal
- 1 sugar
- 5 eggs
- 4 all-purpose flour
- 1 sugar
- 1 butter
- 1 cocoa powder
- 2
Instructions:
1. Beat the eggs and sugar well until creamed and then add the walnut meal and flour and mix all together until well blended. If the mix is too wet you can adjust and add another tablespoon of flour until it’s the right consistency.
2. Grease 9" cake pan and bake the cake at 350 for 1 hour. The cake will not rise and will form a nice golden crust.
3. Melt the butter in a small sauce pan and add the cocoa powder. Stir well. Gradually add the milk and sugar. Stir and heat until the sugar is melted and the mixture is smooth and somewhat thickened.
4. Pour the sauce over the warm cake and let it soak in at least an hour before serving.
Title: Lamingtons
Ingredients:
- 6 eggs
- 3/4 caster sugar
- 1 self-raising flour
- 1/3 cornflour
- 1/3 hot water
- 15 butter
- 3 icing sugar
- 4 butter
- 1/3 milk
- 15
- 1/2
Instructions:
1. Grease a 23cm square slab pan and preheat oven to 190°C or 380°F.
2. Beat eggs in a medium bowl with an electric mixer until thick and creamy.
3. Gradually add the suger, beat until the sugar is dissolved between each addition.
4. Transfer the mixture to a large bowl, fold in sifted flours, then combined water and butter.
5. Pour into the prepared pan and bake in the oven for about 35 minutes, or until done.
6. Stand 5 minutes in the tin before turning onto a wire rack to cook.
7. Trim crusts from the cake and cut into 25 squares.
8. Dip each piece fully in the icing, toss in coconut (use a very large bowl for this as it can be very messy).
9. Stand on a wire rack to set.
10. To make the chocolate icing: Sift the icing sugar and cocoa into a heatproof bowl, stir in melted butter and milk, stir over hot water until the icing is smooth.
Title: Flourless Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1 baking soda
Instructions:
1. Preheat oven to 350* and grease cookie sheets.
2. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
3. Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
4. Roll 1 teaspoon of dough into a ball and place on cookie sheet.
5. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
6. Bake until puffed and a golden pale, about 10 minutes.
7. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
8. May be kept in air tight container at room temperature for 5 days.
9. Makes about 2 dozen cookies.
Title: Christmas Fairy Crowns
Ingredients:
- 4 butter
- 3 corn syrup
- 1 1/4 self-rising flour
- 1/2 ground cinnamon
- 1/2 baking soda
- 1 brown sugar
- 2 milk
Instructions:
1. Grease two cookie sheets with cooking oil.
2. Cut the butter into cubes and put them into a small saucepan. Add the corn syrup, then gently heat the pan on low heat.
3. Stir the mixture often, until it has just melted. Remove the pan from the heat and let it cool for three minutes.
4. Sift the flour, cinnamon, and baking soda into a bowl. Stir in the brown sugar. Make a hole in the middle of the mixture with your spoon.
5. Carefully pour the butter mixture into the hole. Add the milk and stir everything until you have made a dough.
6. Flatten the dough a little before you start to wrap it. Wrap your dough in plastic food wrap and put it in the refrigerator for 15 minutes. While it chills, preheat your oven to 350°F.
7. Dust a rolling pin and a clean work surface with a little flour. Do not use too much flour or your dough will get tough. Roll out the dough, slowly but firmly, until it is slightly thinner than 1/4 inch.
8. Cut off the wobbly edges of the dough with a sharp knife, to make a square. Then, cut the square into four pieces.
9. Cut each piece in half, to make a rectangle. Make each rectangle into a crown but cutting out two small triangles at the top.
10. Squeeze the scraps into a ball and roll out the dough again. Cut out more crowns, then put all the crowns onto the cookie sheets using a spatula.
11. Bake the crowns in your 350°F oven for 8-10 minutes. Carefully lift them out of the oven and leave them on the cookie sheets for five more minutes.
12. Lift the crowns onto a wire rack with a spatula, and let them cool completely. Decorate the crowns with writing icing and candies for jewels.
Title: Cone-Oli
Ingredients:
- 1 1/4 ricotta cheese
- 1/4 cream cheese
- 1/3 confectioners' sugar
- 1 vanilla extract
- 1/4 orange zest
- 1 bittersweet chocolate
- 1/3 pistachios
- 6
- 2
Instructions:
1. Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
2. Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
3. Cover and refrigerate until thick and cold, at least 1 hour.
4. Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
5. Dust the cones with confectioners' sugar.
6. You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.
Title: Chocolate Sweet Potato Frosting
Ingredients:
- 300 honey
- 3 vanilla
- 1 sea salt
- 1/4
- 2
- 1/4
Instructions:
1. Whip all the ingredients in a food processor until smooth.
2. Chill 1 hour before using.
Title: Brownie Trifle
Ingredients:
- 19 7/8 Kahlua
- 1/2 chocolate pudding mix
- 11 2/3 Cool Whip
- 12
- 10 1/2
Instructions:
1. Prepare and bake brownie mix according to package directions in a 13 x9 inch pan. Prick top of warm brownies at 1 inch intervals with wooden pick and brush with Kahlua. Cool brownies and crumble into small pieces.
2. Prepare 3 packages of pudding mix according to package directions, USING a total of 4 cups of milk instead of 6 cups, and omitting chilling procedure.
3. Place one-third of crumbled brownies in a 3 quart trifle bowl; top with one-third each of pudding, whipped topping, and crushed candy bars.
4. Repeat layers twice using remaining ingredients, ending with crushed candy bars. Cover and chill trifle at least 8 hours.
Title: Fudge Cupcakes
Ingredients:
- 4 white sugar
- 1/4 flour
- 1/2 baking powder
- 1 2/3 salt
- 1 1/2 butter
- 1/2 sugar
- 1/2 eggs
- 1 1/2 milk
- 3 chocolate chips
- 1/3 sweetened condensed milk
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees, rack in the middle position.
2. Line a 12-cup muffin pan with double cupcake papers. This recipe makes 18 cupcakes, so you can add an additional 6-cup muffin pan or you can butter and flour an 8-inch square cake pan.
3. Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but will retain its shape. Stir the mixture until smooth and let cool to lukewarm.
4. Measure flour, mix in baking powder and salt, and set aside. In an electric mixer beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
5. Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated. Add approximately 1/3 of the flour mixture and 1/3 of the milk. When that's all mixed in, add another third of the flour and 1/3 of the milk. Once incorporated, add the remaining flour and milk. Mix thoroughly.
6. Test your chocolate mixture to be sure it's cool enough to add (don't cook the eggs!). If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it. Stir thoroughly.
7. LET THE BATTER REST FOR 5 MINUTES. Then stir it again by hand and fill each cupcake paper 3/4 full. (If you decide to use the cake pan, fill it as well.).
8. Bake the cupcakes for 20-25 minutes. (The 8-inch cake pan should bake an additional 5 minutes.).
9. Frosting:.
10. You can use a double boiler, or a saucepan on the stovetop, stirring CONSTANTLY.
11. Put the chocolate chips in the pan/boiler over medium heat. Stir until chocolate chips are melted. Stir in sweetened condensed milk and cook approximately 2 minutes, stirring constantly until the frosting is shiny and of spreading consistency.
12. Spread on cupcakes, make sure to fill the "frosting pocket.".
13. Give the frosting pan to your favorite person to scrape.
14. (The cupcakes are better if you cool and cover them for a few hours before frosting them.).
Title: Honey-Vanilla Rice Pudding
Ingredients:
- 1/2 lemon
- 100 short-grain rice
- 1 1/4 milk
- 1 vanilla pod
- 125 honey
- 1/4
Instructions:
1. Take the zest from the lemon (rest will not be used) and chop it finely.
2. Rinse the rice until clear.
3. Bring milk, rice and zest to the simmer.
4. Cut vanilla pod lengthwise in half, scrape the marrow into the pot and add the rest of the pod.
5. Cook gently, stirring occasionally, until the rice is completely soft.
6. Stir in the honey.
7. Allow to cool.
8. Remove the vanilla pod.
9. Whip the cream until stiff and fold through the rice mixture.
10. Pour into serving glasses or bowls and refrigerate for at least four hours.
Title: Irish Apple Cake With Toffee Sauce
Ingredients:
- 8 granny smith apples
- 2 sugar
- 2/3 unsalted butter
- 4 flour
- 1/2 cinnamon
- 1 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 1 sugar
- 1/2 eggs
- 1 vanilla extract
- 3 sour cream
- 1 creme fraiche
- 1/2 apple cider
- 1/4 water
- 3/4 sugar
- 3/4 lemon juice
- 1 heavy whipping cream
- 3/4
Instructions:
1. For the Roasted Apples, preheat oven to 375 and butter a large casserole dish. Cut the apple quarters into 2 - 3 wedges each and place them in the dish. Sprinkle with the lemon juice and sugar and dot with butter. Bake, turning frequently 15 - 20 minutes or until apples are tender when pierced with a fork. Remove from oven, drain juices off and cool. Keep oven on to maintain temperature.
2. For the Cake, butter a springform pan (9 - 10 ") and sprinkle the bottom with almonds.
3. In a separate bowl, sift flour, cinnamon, baking soda and salt. Set aside.
4. In another bowl, cream butter & sugar until light & fluffy. Add eggs one at a time and beat until smooth.
5. With a wooden spoon, fold in dry ingredients, vanilla, sour cream (or creme fraiche - see below) and cider.
6. To arrange the Cake, starting in the centre, decoratively arrange half the apples in prepared pan. Roughly chop remaning apples and stir into cake batter. Pour batter into pan and bake 70 - 80 minutes until a skewer inserted in the middle comes out clean. Remove cake and let cool on a wire rack for 10 minutes. Release sides of pan, invert to a cake plate and remove the base.
7. Toffee Sauce; In a medium saucepan bring water and sugar to a boil. stir in lemon juice. Cook 10 - 15 minutes or until it starts turning a light caramel colour. Remove from heat and slowly whisk in the cream.
8. To Serve, cut cake into slices and drizzle with the toffee sauce.
9. NOTE: To make Creme Fraiche in advance of this recipe, combine 1 cup heavy whipping cream with 1 Tbsp buttermilk in a glass jar. Stir to blend, cover and let stand at room temperature for 12 - 24 hours or until thickened.
Title: Super Rich Double Chocolate Cake
Ingredients:
- 100 dark chocolate
- 3 hot water
- 180 butter
- 1 3/4 sugar
- 3 eggs
- 1 1/2 self raising flour
- 1/4
Instructions:
1. Grease and line a 20cm round cake tin.
2. Melt the chocolate with the water in the microwave, every 30 seconds give it a stir. Set aside once melted to cool slightly.
3. Cream the butter and sugar. Add the eggs, beat well after each addition.
4. Fold in the chocolate mixture.
5. Sift in the flour and cocoa - fold through. Don't over mix or your cake will sag in the middle.
6. Pour into prepared tin and bake at 180oC for 45-55 minutes (or until centre is springy when pressed lightly.
7. Cool for 10 minutes in tin before turning onto a wire rack.
8. Frost when fully cooled to room temperature.
Title: Mixed Berry Gratin
Ingredients:
- 120 raspberries
- 150 blueberries
- 500 strawberries
- 110 caster sugar
- 250 light sour cream
- 2 eggs
- 2 all-purpose flour
- heavy cream
Instructions:
1. Place berries and sugar in a 6-cup ovenproof dish, toss gently to combine.
2. Place sour cream, eggs and flour in a bowl and whisk to combine, then pour over berries.
3. Bake gratin at 180c for 30 minutes or until top is firm and light golden.
4. Serve warm with thick cream.
Title: Peach Melba (Ww)
Ingredients:
- 2 fresh lemon juice
- 2 raspberries
- 3 Splenda granular
- 2
Instructions:
1. Pare, halve and pit peaches; toss with lemon juice; set aside.
2. In small bowl, crush half the raspberries; toss with splenda. If desired, microwave on High 1-1 1/2 minutes.
3. Place 1/2 cup frozen yogurt into each of 4 individual dessert dishes; spoon crushed raspberries evenly over each; cap with peach half; sprinkle with remaining whole raspberries. Serve immediately.
Title: Ambrosia
Ingredients:
- 6 maraschino cherries
- 6 mandarin oranges
- 8 pineapple chunks
- 20 crushed pineapple
- 15 sour cream
- 16 Cool Whip
- 8 instant vanilla pudding
- 1 mini marshmallows
- 2 flaked coconut
- 3/4
Instructions:
1. I drain & quarter cherries first. Then drain & squeeze the crushed pineapple. Then I drain & add the remaining canned ingredients and stir in the pudding mix, sour cream & cool whip. I add the marshmallows last and stir them in gently.
2. Chill then serve.