lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Cream Cheese Swirls
Ingredients:
- 6 cream cheese
- 1/2 powdered sugar
- 4 powdered sugar
- 2 milk
- 1/2
- 4
- 1/2
Instructions:
1. Beat cream cheese and powdered sugar until fluffy. Fold in raspberry preserve until well blended. Set aside.
2. Pop open your crescent rolls and carefully separate into 4 rectangles. Firmly press perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 3 tablespoons of the cream cheese filling. Do not go all the way to edge, leave about 1/4 inch space. Starting at the short end of the rectangle, roll each rectangle into a tight cylinder. Place on plate and cover with plastic wrap. Put in fridge for about 30 minute.
3. Preheat oven to 350°F.
4. When ready, cut each roll carefully into 4 pieces. Place on an ungreased baking sheet, cut side down about 1/2 inch apart. Bake for approximately 18-20 minutes, until light brown.
5. While rolls are baking. Combine 1/2 cup powdered sugar, milk and extract in small bowl. When rolls are done, drizzle glaze over rolls and serve warm.
Title: Sea Salt Dulce De Leche
Ingredients:
- 1 sweetened condensed milk
- sea salt
Instructions:
1. Preheat the oven to 425° F (220° C).
2. Pour one can (400 gr/14 ounces) of sweetened condensed milk ( not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
3. Cover the pie plate snugly with aluminum foil. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
4. Bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
5. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
6. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Title: Pina Colada Pudding Pie
Ingredients:
- 1/2 light coconut milk
- 1/4 vanilla flavor instant pudding and pie filling mix
- 1
- 1 1/2
- 1
- 8
- 1
- 1/4
Instructions:
1. In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
2. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
3. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
Title: The Realtor's Homemade Mallowmars- Copycat Recipe
Ingredients:
- 3 flour
- 1/2 sugar
- 1/2 salt
- 3/4 baking powder
- 3/8 baking soda
- 1/2 ground cinnamon
- 12 butter
- 3 eggs
- 1/4 water
- 1/4 light corn syrup
- 3/4 sugar
- 1 gelatin powder
- 2 cold water
- 2 pure vanilla extract
- 1/4 coconut oil
- 12
- 2
Instructions:
1. To make the dough:
2. Place all of the dry ingredients into a mixer bowl and mix together with the paddle attachment.
3. Add butter, mix on low speed until coarse crumbs form.
4. Add eggs, mix to combine.
5. Carefully form dough into a disk shape between 2 sheets of plastic wrap. I squash it out pretty flat at this point so there will be less rolling out later on.
6. Refrigerate at least 2 hours or up to a couple of days.
7. To bake, pre-heat the oven to 375 degrees F and.
8. line a cookie sheet with parchment paper.
9. On a lightly floured surface, roll out the dough to 1/8 to 1/4-inch thickness.
10. Use round biscuit cutter to cut out small circless of dough about 1 1/2 inches across.
11. Transfer to the prepared pan and bake until light golden brown, about 10 minutes.
12. *Note: These cookies don't really spread so you can put them close together- 24 to a sheet.
13. Let cool to room temperature.
14. If using the homemade marshmallows, make them now and pipe a small kiss of marshmallow onto each cookie. If not, just move on to the next step.
15. Let set at room temperature for 2 hours.
16. To make the marshmallows:
17. Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage, or 235 degrees on a candy thermometer.
18. Meanwhile, sprinkle the gelatin over the cold water and let dissolve.
19. Remove the syrup from the heat, add the gelatin, and mix.
20. Whip the egg whites until soft peaks form and slowly pour the syrup into the whites with the mixer running the whole time. Add the vanilla and continue whipping until stiff. Transfer the marshmallow to a pastry bag. This is a messy pain but it's so worth it.
21. If you're using store bought marshmallows, place one on each cookie base.
22. Carefully, heat them marshmallow topped cookies in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Watch them closely because some of the marshmallows may try to fall off the side and you have to quickly push them back up on top.
23. Let cool completely, then dip into the chocolate glaze.
24. To dip the cookies in the chocolate glaze:
25. Line a cookie sheet with parchment. The parchment will allow you to peel the cookies off easily when the chocolate dries.
26. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
27. Gently drop the marshmallow-topped cookies into the hot chocolate, one at a time. I just plop them in (marshmallow down), push them over with a fork (marshmallow up now) and lift them out with a fork. Let excess chocolate drip back into the bowl.
28. Place on the prepared cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours. You can refrigerate them if you want them fast and they will be ready in 20 minutes.
Title: Lemon Drop Cake
Ingredients:
- 18 water
- 1 egg
- 1/4 powdered sugar
- 16 fresh lemon juice
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Line 2 (8-inch) square pans with foil; grease bottoms and sides of pans with shortening or cooking spray.
2. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Cover; refrigerate about 2 hours or until chilled.
4. In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature.
5. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.
Title: Easy Cheese Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 sugar
- 1/2 margarine
- 500 cream cheese
- 1
Instructions:
1. Take out package of cream cheese to allow it to soften.
2. Make crust: mix graham crumbs, 1/2 cup of sugar and margerine.
3. Pour crust mixture to 8 x 11 baking ban and press flat (ensure crust gets into all the corners).
4. Whip cream.
5. Combine whipped cream, package of softened cream cheese and second 1/2 cup of sugar in a bowl.
6. Layer this mixture over the crust.
7. Add your choice of pie filling to the top.
8. Refrigerate for at least 30 minutes.
Title: English North Country Strawberries and Cream Courting Cake
Ingredients:
- 8 butter
- 8 caster sugar
- 1 vanilla extract
- 4 eggs
- 12 self raising flour
- 3/4 milk
- 12 strawberries
- 1/2 icing sugar
- vanilla extract
Instructions:
1. Pre-heat oven to 180C/350F/gas 4.
2. Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
3. Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
4. Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
5. Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
6. Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
7. Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
8. Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
9. Decorate with the reserved whole strawberries.
10. N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!
Title: Pistachio Cookies
Ingredients:
- 150 sugar
- 70
- 3
Instructions:
1. Preheat oven to 350 fahrenheit.
2. Combine all ingredients and roll into small balls, somewhere between a quarter and a ping-pong ball in diameter.
3. Line a cookie tray with parchment paper and place cookies onto tray.
4. Bake 10-12 minutes or until they begin to brown on top.
5. Serve hot.
6. You can play with the flavor, adding north African, middle eastern, or Indian spices. I made this with chai creme brulee which was already strongly flavored so it didn't need any spice.
Title: An Alternative to S’mores
Ingredients:
- 1 marshmallows
- 1
Instructions:
1. Toast your marshmallow.
2. Twist open a chocolate sandwich cookie and insert your marshmallow.
3. Only two ingredients, great chocolate taste, and just as gooey.
4. Tip: Try using chocolate chip cookies.
Title: Fresh Peach Cobbler With Raspberries
Ingredients:
- 6 honey
- 2 brown sugar
- 2 fresh lemon juice
- 1/2 cinnamon
- 1 -2 peach brandy
- 1 raspberries
- 2 unbleached white flour
- 1/2 all-purpose flour
- 1 cornmeal
- 2 unbleached white flour
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 6 sugar
- 2/3 salt
- 2 unsalted butter
- plain nonfat yogurt
- honey
- vanilla yogurt
- ice cream
Instructions:
1. Preheat the oven to 375 degrees.
2. Butter a 2-quart gratin or baking dish, and set aside.
3. Toss the peaches in a bowl with the honey or brown sugar, the lemon juice, cinnamon and the 2 tablespoons flour.
4. Sift together the cornmeal, flour, baking powder, baking soda, sugar and salt.
5. Transfer to the bowl of your food processor, if using, and pulse a few times to amalgamate the ingredients.
6. Cut in the butter, pulsing with the food processor or mixing with forks, until the mixture has a coarse, mealy texture.
7. Add the yogurt and honey and process or stir just until the mixture is homogenous.
8. Gently stir the raspberries into the peaches and transfer the fruit to the buttered baking dish.
9. Scrape all the liquid in the bowl in with the peaches.
10. Spoon heaped tablespoons of the topping mixture over the peaches.
11. They should be just about covered, although there may be some small spaces between the spoonfuls of batter; lightly moisten your fingertips and spread the topping if there are big spots where the fruit isn't covered.
12. Place the baking dish on a baking sheet with a rim so that if the fruit bubbles over the juices won't run over your oven.
13. Bake 30 to 35 minutes, or until the fruit is bubbling and the top golden brown.
14. Remove from the oven and cool until warm on a rack.
15. Serve warm, with whipped cream, yogurt or vanilla ice cream.
16. Advance preparation: This can be made a few hours ahead, but is best served warm.
17. you can warm it for 15 to 20 minutes in a low oven.
Title: Easy Blueberry Dump Cake
Ingredients:
- 1 fresh blueberries
- 4 frozen blueberries
- 1/2 white sugar
- 1 cinnamon
- 1/2 butter
- margarine
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. In a bowl, mix the berries, sugar and cinnamon.
4. Spread in the bottom of the prepared baking pan.
5. Cover the berries with the DRY cake mix.
6. Drizzle the melted butter over the cake mix (do not stir).
7. Bake for 30 minutes, or until light golden brown.
8. Serve warm or cold, topped with ice cream.
Title: Fresh Peach and Nut Cake or Cobbler
Ingredients:
- 1 butter
- 1 sugar
- 2 1/2 flour
- 1 baking powder
- 1 1/2 milk
- 1 egg
- 1 salt
- 1/2 walnuts
- 1/2 pecans
- 2 sugar
- 4 cinnamon
- 1 butter
Instructions:
1. Preheat oven to 350°F.
2. Grease and butter a 9x13-inch glass pan.
3. In a food processor mix the dough ingredients.
4. Pour into prepared pan.
5. Mix sugar and cinnamon together.
6. Pour half the sugar on batter.
7. Place in 3 rows 10 slices of peaches each row.
8. Eat 2 slices for yourself.
9. Sprinkle the chopped nut over the peaches then top with the sugar and drizzle the butter over the sugar.
10. Bake for 30-35 minutes.
Title: Layered Strawberry and Cream Dessert (EASY!)
Ingredients:
- 2 fresh strawberries
- 1 sweetened condensed milk
- 2 ladyfingers
- 25 orange
- 1 -2
Instructions:
1. Clean strawberries.
2. Reserve a portion for garnish, and slice the rest.
3. Mix the sliced strawberries with condensed milk.
4. Line a loaf pan with plastic film or aluminum foil.
5. Layer the dessert beginning with Ladyfingers that have been drizzled with orange juice, then strawberry/milk mixture, and finally whipped cream.
6. Repeat layers and finish with ladyfingers on top.
7. Refrigerate for a few hours and remove from pan.
8. Garnish with reserved strawberries.
Title: Apple Empanadas
Ingredients:
- 2 flour
- 1 salt
- 1 shortening
- 6 -7 water
- 1 egg
- 2 apples
- 1/2 apple cider
- 1/2 granulated sugar
- 1/2 cinnamon
- 1/8 nutmeg
- 1/8 raisins
- 1 cornstarch
- 1/4 granulated sugar
- 1/2 cinnamon
Instructions:
1. Pastry:
2. In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each portion thinner than you would for pie crust. Cut into circles with a 3-1/2" biscuit or cookie cutter.
3. Apple filling:
4. In a medium saucepan, simmer diced apples, cider, sugar, cinnamon, and nutmeg over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until mixture thickens.
5. Assembly and cooking:
6. Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal.
7. Heat 1 cup of cooking oil to 400 degrees in an electric skillet. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown. Cook second side until golden brown. Remove and drain on paper towels.
8. Sprinkle tops of empanadas with cinnamon and sugar mixture.
Title: Cherry Sheet Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 3 flour
- 1 1/2 baking powder
- 1 cherry pie filling
Instructions:
1. Cream butter and sugar and add eggs.
2. Add vanilla.
3. Mix together flour and baking powder, add to creamed mixture and combine.
4. Grease a 15 x 10 jelly roll pan and spread 3/4 of batter in the pan.
5. Spread cherry pie filling on top of batter.
6. Spoon the remaining batter over the filling in large dots.
7. Swirl together slightly.
8. Bake in a 350° oven for 30 to 40 minutes or until browned.
9. Cool cake completely on a wire rack.
10. Cut into squares to serve.
Title: Portokalopita - Greek - Sweet Orange Pie
Ingredients:
- 12 phyllo pastry
- 250 sugar
- 1 eggs
- 4 baking powder
- 2 extra virgin olive oil
- 250 water
- 600 sugar
- 250 oranges, zest of
- 2
Instructions:
1. Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours.
2. Crumble the sheets of filo.
3. Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker.
4. Add the yoghurt, sugar and baking powder and continue whisking until you have a smooth cream.
5. Add the crumbled filo pastry and mix in well with your hands.
6. Put in an oven dish and bake in a preheated oven at 180 degrees Celsius for 20 minutes until it turns a golden colour.
7. In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes.
8. After the pie is cold, cut into portions and spread the warm syrup on top.
9. Eat and Enjoy!
Title: Fluffy Chocolate Frosting
Ingredients:
- 1 milk
- 1 powdered sugar
- 1/4 Cool Whip Topping
- 1
Instructions:
1. BEAT pudding mix, milk and sugar in large bowl with whisk 2 minute Stir in COOL WHIP.
2. SPREAD onto cupcakes or cake immediately or store frosting covered in refrigerator up to 24 hours.
Title: Bourbon Pecan Pound Cake II
Ingredients:
- 2 1/2 all-purpose flour
- 1 light brown sugar
- 1 sugar
- 2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 4 eggs
- 3 Bourbon
- 1/2 vanilla extract
- 2 pecans
- 1 1/2 powdered sugar
Instructions:
1. Butter and flour a 12-cup tube pan or Bundt pan.
2. Position oven rack in the lower third of the oven; preheat to 325°.
3. Add flour, sugars, baking powder, and salt in the bowl of a stand mixer with the paddle attachment, then add in the butter.
4. Beat on the lowest speed for about 2 minutes, until the ingredients are well combined.
5. Combine the remaining batter ingredients, except the pecans in a bowl; mix well.
6. Increase mixer speed to medium and add 1/3 of the liquid ingredients; mix for 2 minutes, then stop and scrape down the bowl and beater.
7. Add another third of the liquid, beat for 2 minutes, then scrape again.
8. Finally, add the remaining liquid and beat and scrape as before.
9. Use a large rubber spatula to give the batter a final stir; fold in the floured pecans, thend scrape the batter into the prepared pan; smooth the top.
10. Bake for 65-75 minutes, or until a pick comes out clean.
11. Cool cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
12. Just before serving, dust the cake generously with powdered sugar.
13. *Almond Rum Pound Cake—substitute chopped blanched whole almonds for the pecans and white rum for the bourbon; add 1 teaspoon almond extract along with the vanilla extract.
14. *Hazelnut Dark Rum Pound Cake—substitute coarsely ground unblanched hazelnuts for the pecans and dark rum for the bourbon.
Title: Fire-Free S'more Treats
Ingredients:
- 5 marshmallows
- 5 graham crackers
- 1/2 cinnamon
- sugar
Instructions:
1. Break graham crackers in half.
2. Smear each cracker half with a layer of frosting.
3. Cut marshmellows in half length-wise, so that they have a curved side and a flat side.
4. Place one marshmellow half onto one graham cracker half, curved side down. Repeat with the rest of the marshmellows.
5. Mix cinnamon and sugar to desired ratio, and sprinkle on top of the marshmellows.
6. Serve!
Title: Lemon Lavender Posset
Ingredients:
- 2 heavy cream
- 1 sugar
- 3/4 lemon twist
- 2
Instructions:
1. Place the culinary lavender into a tea ball and bring the cream, lavender and sugar to a boil in a medium, heavy non-reactive saucepan, stirring constantly. (You may also add the culinary lavender without use of a tea ball and strain it out after the boil step.).
2. Reduce the heat to a simmer and stir vigorously for 2-3 minutes, or until thickened.
3. Off the heat, whisk in the lemon juice.
4. Pour the cream into small glasses, let cool slightly, cover with plastic wrap, and refrigerate until set, about 4 hours.
5. Serve slightly chilled or at room temperature and garnish before serving.
6. You may also wish to add in-season fresh fruit, like raspberries or strawberries, dusted with confectioners' sugar.
Title: Chewy Coconut Bibingka (Filipino Rice Cake)
Ingredients:
- 1 coconut milk
- 1 sweetened condensed milk
- 1/2 butter
- 4 eggs
- 2 brown sugar
- 2 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.
Title: Pastry Cream (Crema Pasticceria)
Ingredients:
- 3 1/4 milk
- 1/2 sugar
- 2 sugar
- 3 lemon zest
- 7 egg
- 1 salt
- 1/4 unbleached all-purpose flour
- 1/2 vanilla extract
- 1 -2 unsalted butter
- 3
Instructions:
1. Slowly heat the milk, 2 t of the sugar, and the lemon zest in the top of a double boiler over simmering water.
2. Meanwhile, whisk the remaining sugar, egg yolks, egg, and salt until thick but still golden, 2 to 3 minute.
3. Sift the flour, a little at a time, whisking briskly to mix thoroughly.
4. Whisk 1/2 c of the boiling milk mixture, 2 T at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture (this is a technique known as tempering).
5. Cook over medium-high heat, until thickened, 2 to 3 minutes.
6. As it begins to reach a boil and look lumpy, whisk vigorously to smooth it.
7. When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute.
8. Remove from the heat and discard the lemon zest.
9. Beat in the vanilla and then the butter, 1 T at a time.
10. Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets.
11. Smear a little butter on top and cover tightly with plastic wrap so cream doesn't get a skin.
12. Cool completely in refrigerator.
13. You may want to thin it with a couple of T of milk before using it.
Title: Pillsbury Devil's Food Moist Supreme Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2
- 3
Instructions:
1. preheat your oven at 350.
2. lightly coat your pan with oil & flour.
3. mix cake mix,water,oil & eggs until moist.
4. place in oven for 25/30 minutes.
Title: Mary Jarrell's Pound Cake
Ingredients:
- 1 1/2 margarine
- 3 sugar
- 5 eggs
- 1 flour
- 3 1/3 baking powder
- 1/2 salt
- 1/8 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Grease and flour one 10" tube pan or two 9"x5"x2 1/2" loaf pans.
3. Cream margarine slowly adding sugar.
4. Add sifted flour, baking powder, and salt alternately with milk.
5. Add vanilla and almond extract last and blend until well mixed.
6. Bake for 1 hour and 50 minutes or until done.
7. Turn out of pan(s) immediately and cool on wire rack.
Title: Berry Rice Pudding
Ingredients:
- 1 1/3 water
- 2/3 long grain rice
- 1/3 sugar
- 1 lemon juice
- 2 vanilla
- 2 lemon rind
- 1 cream of tartar
- 1/4 sugar
- 3 fresh strawberries
- 1/4 lemon, rind of
- 2 fresh strawberries
- 1
- 8
Instructions:
1. In a medium saucepan combine water, milk and rice.
2. Bring to boiling.
3. Reduce heat, cook, covered over low heat for 20 minutes, stirring often.
4. Uncover, cook 5 minutes more.
5. In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt.
6. Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan.
7. Bring to a gentle boil,.
8. Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
9. Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel.
10. Cool thoroughly.
11. In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over).
12. Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
13. Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours.
14. To serve, garnish with lemon peel and whole strawberries.
Title: Summer Yogurt Pie
Ingredients:
- 2 Cool Whip
- 1 graham cracker pie crust
- 1
Instructions:
1. In large bowl stir together the yogurt and Cool Whip.
2. Spoon mixture into graham cracker crust.
3. Freeze several hours until firm.
4. Note: This is a great recipe for children who are learning to cook. There is no baking required.