lumicero/recipes-ing2inst huggingface dataset:
Title: 1890 Cream Cake
Ingredients:
- 10 eggs
- 1/2 sugar
- 1 flour
- 1 cream of tartar
- 1/2 powdered sugar
- 3 cornstarch
- 1 milk
- 1
- 1/2
Instructions:
1. On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it.
2. Bake in jelly pans.
3. For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this.
4. Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
5. Blanch and chop fine a half pound almonds and stir into the cream.
6. Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.
Title: Summer Pound Cake
Ingredients:
- 5 eggs
- 1 2/3 sugar
- 1 1/4 butter
- 2 margarine
- 2 1/2 lemon juice
- 1 cake flour
- 1/2 baking powder
- 1 salt
- 1 strawberry
Instructions:
1. Spray a bundt pan with cooking spray and dust with flour.
2. Set aside.
3. Preheat oven to 300- degrees F.
4. Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
5. Scrape down sides of work bowl.
6. Add butter pieces and juice through food tube, blend for 1 minute.
7. Scrape down sides of work bowl.
8. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
9. Toss fruit with remaining flour in a large bowl.
10. Fold batter into fruit mixture.
11. Pour into prepared pan, spreading evenly.
12. Bake for 1 hour 25 minutes or cake tests done with toothpick.
13. Cool in pan for 5 minutes before inverting and cooling completly.
Title: Splenda Iced Toffee Apple Squares /Anna Olson
Ingredients:
- 1/2 unsalted butter
- 1/4 all-purpose flour
- 1 oats
- 1/2 ground cinnamon
- 1/2 salt
- 1 apple
- 1 eggs
- 2 vanilla extract
- 1/2 all-purpose flour
- 2 baking powder
- 1/3 unsalted butter
- 1/2 vanilla extract
- 1/2 cinnamon
- 3
- 1
Instructions:
1. Preheat oven to 350 °F (180 °C) and line a 9-inch (23 cm) baking pan on all sides with parchment paper, so that it hangs over the edge.
2. For base, stir butter and SPLENDA® Brown Sugar Blend to combine.
3. Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms.
4. Press into prepared pan and bake for 18 minutes.
5. Cool while preparing filling.
6. For filling, sprinkle diced apple over cooled crust.
7. Whisk eggs, SPLENDA Brown Sugar Blend and vanilla to combine, then whisk in flour and baking powder.
8. Pour over apples (filling will just cover) and bake for about 25 minutes, until filling is set and starting to brown.
9. Cool to room temperature then chill completely, about 2 hours.
10. For icing, beat butter with SPLENDA® Brown Sugar Blend and vanilla until smooth.
11. Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
12. To slice, remove squares from pan by lifting parchment and slice into 25 squares.
13. Store squares refrigerated for up to 5 days.
Title: Basic Buttercream Frosting
Ingredients:
- 1 butter
- 1/2 margarine
- 1/4 milk
- 2 salt
- 2 confectioners' sugar
Instructions:
1. Combine all the ingredients in large mixing bowl and mix at slow speed until smooth.
2. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar.
3. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.
Title: Apple Mint Triangles
Ingredients:
- 1 pie apples
- 1 caster sugar
- 2 mint
- 2 puff pastry
- 1 egg
- 2 demerara sugar
Instructions:
1. Preheat oven to 220 degrees celcius.
2. Line 2 baking trays with baking paper.
3. Combine apple, caster sugar and mint.
4. Cut each pastry sheet into 4.
5. Divide apple mixture amongst pastry.
6. Brush edges of pastry with a little water.
7. Fold over pastry to form triangles. Use fingers to pinch edges to seal.
8. Place triangles on trays and brush each with egg and sprinkle over the sugar.
9. Bake 15 - 18 minutes.
10. Serve warm with custard or ice cream.
Title: Cookies N' Cream Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1 3/4 sugar
- 1/2 instant vanilla pudding
- 1 baking soda
- 2 salt
- 1 eggs
- 3 buttermilk
- 3/4 milk
- 1 1/4 white chocolate chips
- 1 white chocolate chips
- 3 milk
- 2 shortening
- 1/2 powdered sugar
- 1
- 2 1/2
- 15
Instructions:
1. Cake:
2. Preheat oven to 340F (yes 340F) then grease and very lightly flour two 9" round cake pans, set aside.
3. In a large bowl, stir together the flour, sugar, cocoa powder, pudding mix, baking soda, and salt.
4. In a medium bowl, whisk together the eggs, buttermilk, milk, and oil then add the mixture to the dry ingredients and stir until just combined.
5. Pour equal amounts of batter into each cake pan and bake in the oven for 25-30 minutes.
6. Let cool for 10 minutes in the pan then turn out onto cooling racks.
7. Icing:
8. In a small bowl, add the 3 tablespoons of white chocolate chips and the 1/2 cup milk.
9. Microwave on 50% for 1 minute then stir the chocolate until melted into milk.
10. Add the 2 tablespoons of white chocolate chips and stir until melted.
11. In a medium bowl, with an electric mixer, beat the shortening for about 30 seconds.
12. Add 1 1/4 cups of the powdered sugar and beat until about combined.
13. Add the white chocolate mixture and beat until combined.
14. Add the last 1 1/4 cups powdered sugar (and maybe a bit more milk if it looks to thick) and beat until combined.
15. Fold in the Oreo's.
16. To Assemble:
17. Place one of the cake pieces, bottom side (flat side) up on your cake platter or wherever you want it to stay.
18. Spread of a thin layer of the icing and top with the other piece of cake, bottom side up.
19. Pour the rest of the icing on top of the cake and gently work it out and over the sides (it will see like there is not enough and will take a long time, but don't worry, it is the perfect amount).
Title: Griottine Cake
Ingredients:
- 100 flour
- 5 baking powder
- 10 honey
- 65 caster sugar
- 1 salt
- 80 sour cherries
- 75
Instructions:
1. Sieve flour and baking powder. Add sugar and salt.
2. Add egg and mix in food processor.
3. Add melted butter then add Griottines. Mix.
4. Pour into a baking tray or mould.
5. Bake at 145C for 40 minutes.
6. Soak cake as soon as it comes out of the oven with Griottine juice.
Title: Burnt-sugar Cake
Ingredients:
- 1/2 shortening
- 1 1/3 sugar
- 1 vanilla
- 2 cake flour
- 2 1/2 baking powder
- 2 1/2 salt
- 1/4 milk
- 1
- 3
- 2
Instructions:
1. Stir the shortening to soften.
2. Gradually add sugar, and cream together until light and fluffy.
3. Add vanilla.
4. Add egg yolks (one at a time), beating well after each.
5. Sift flour, baking powder, and salt together 3 times; add to creamed mixture alternately with milk, a small amount at a time.
6. Beat after each addition until smooth.
7. Add Burnt-sugar Syrup; fold in egg whites.
8. Bake in paper-lined 13 x 9 1/2 x 2 inch pan at 350ºF for about 40 minutes.
9. Burnt-sugar Syrup: Melt 1/2 cup white sugar in heavy skillet over low heat until dark brown, smooth.
10. Remove from heat; add 1/2 cup boiling water; return to heat; stir rapidly until like molasses syrup.
11. NOTE: Frost with Seven-minute Burnt-sugar Frosting.
12. Posted separately.
Title: Chocolate Walnut Torte With Rich Ganache
Ingredients:
- 2 walnut pieces
- 1/2 all-purpose flour
- 2 unsalted butter
- 3 sugar
- 1/4 eggs
- 2 vanilla extract
- 1/2 salt
- 1 cream of tartar
- 1 heavy cream
- 1/4 heavy cream
- 2 imported bittersweet chocolate
- 5
Instructions:
1. Tortes:
2. Place a rack in the center of the over and preheat to 375 degrees. Lightly grease the insides of 3 soup cans. Place the cans on a piece of parchment paper and trace the circumference of each. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
3. Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
4. Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
5. Place the butter and sugar in a medium mixing bowl and beat until cramy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, about 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
6. Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
7. Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
8. When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks.
9. Ganache:
10. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
11. Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted.
12. Allow the ganache to cool slightly, then pour about 3 tablespoons of lukewarm ganache over each cake, using a spatual to smooth the icing all over.
13. Let the Cakes stand until the ganache is firm, about 1 hour. The Tortes will keep, covered, in the refrigerator for 2 to 3 days.
Title: Coconut Praline Dream Pie
Ingredients:
- 1/2 margarine
- 1/3 brown sugar
- 1/3 milk
- 2 1/2 vanilla
- 1 vanilla flavor instant pudding and pie filling mix
- 2 coconut
- 2
- 1
Instructions:
1. Thaw pie crust and bake according to directions on box; let cool.
2. Heat nuts, butter and sugar until it comes to a boil. Boil exactly 30 seconds and spread on bottom of baked crust; cool.
3. Beat whipped topping mix, 1 cup milk, and vanilla with electric mixer on high for 6 minutes or until it thickens and forms peaks.
4. Add remaining 1 1/2 cup milk and instant pudding mix. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally.
5. Stir in 1 cup coconut. Spoon into shell.
6. Cool at least 4 hours or overnight in refrigerator.
Title: Slice of Heaven Apple Spice Cake
Ingredients:
- 1 apple butter
- 1 eggs
- 1/3 cream cheese
- 3 butter
- 1 powdered sugar
- 1/2 apple butter
- 1
- 4
Instructions:
1. CAKE:.
2. Preheat oven to 350ºF. Grease pan (use whatever size pan you choose, just follow the box directions for bake time depending on the pan size used).
3. In a large bowl, combine the dry cake mix with the apple pie filling, apple butter and eggs. Stir well. Pour into prepared pan.
4. Bake cake for amount of time directed on the cake mix box.
5. Remove baked cake from oven and cool in pan on wire rack for 10-15 minutes. Remove cake from pan and place on a serving dish to finish cooling.
6. While cake is cooling, prepare the frosting.
7. FROSTING:.
8. Blend all the frosting ingredients together until smooth. Frost cooled cake. Serve.
Title: Ricotta Protein Bars
Ingredients:
- 1 peanut butter
- 1/3 peanut butter
- 2 Splenda granular
- 1/4 ricotta cheese
- 2
- 1/3
Instructions:
1. Melt together in the microwave chocolate, peanut butter.
2. Stir in Splenda, protein powder, ricotta cheese.
3. Mix well and shape into a round flat disc about 6 inches across. Cover tightly with plastic wrap and chill until hardened.
4. Cut into 12 pie shaped wedges.
Title: Iced Melon With Rose Water
Ingredients:
- 1 sweet melon
- 2 rose water
- 1 sugar
Instructions:
1. Cut the melon in halves and remove the seeds, collect the juice escaping. Remove the flesh carefully without damaging the shells. Cut into small cubes or thin slices.
2. Mix the flesh with the juice, the rose water and sugar. Let it rest one hour.
3. Then fill it in the melon halves and place it in the freezer for about an hour.
4. Crush the rose petals and sprinkle them over the iced food.
Title: Magic Chocolate Pudding
Ingredients:
- 100 self raising flour
- 100 butter
- 100 caster sugar
- 2 eggs
- 4 cocoa powder
- 75 caster sugar
- 2 cornflour
- 4 cocoa powder
Instructions:
1. Place the Flour, butter, 100g of sugar, cocoa powder and the 2 eggs in a bowl or mixer.
2. Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
3. Put the cocoa powder in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
4. Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
5. Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now firm on the top and the sauce will be on the bottom.
6. Serve with Custard or Cream. Enjoy!
Title: Cheesecake Filled Chocolate Easter Eggs
Ingredients:
- 8 eggshells
- 5 cream cheese
- 1/4 powdered sugar
- 1/2 lemon juice
- 1/2 pure vanilla extract
- 1/2 heavy whipping cream
- 1 passion fruit
- 1 butter
- 1
Instructions:
1. Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges.
2. Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton).
3. Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
4. Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
5. Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
6. Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
7. Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
8. Gently heat on low, whisking until the butter melts and the mixture is smooth.
9. Remove from the heat and allow to cool.
10. Place in the fridge and chill until it thickens slightly.
11. Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
12. Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
13. Remove eggs from the fridge about 10 minutes before serving.
14. Time does not include chilling time.
Title: Vienna Cream Frosting (Better Than Cream!)
Ingredients:
- 1/4 butter
- 1 3/4 icing sugar
- 2 milk
Instructions:
1. Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
2. Gradually beat in half of the sugar, all the milk and then the remaining sugar.
3. If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
4. VARIATIONS:
5. To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
6. Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
7. Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
8. orange- use orange juice in place of the milk.
9. Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
10. For pink I add some rosewater and a few drops of cochineal.
Title: Easy to make Yema
Ingredients:
- 1 mashed potatoes
- 5 vanilla
- 1/2 butter
- 1 sugar
- 1 water
- 1 cream of tartar
- 1/2
- 1/4
Instructions:
1. combine all the ingredients for the yema and cook until the mixture is thick.
2. set aside and cool.
3. roll into balls of about 1 inch in diameter.
4. Prepare the syrup: blend all the ingredients for the syrup.
5. Bring to a boil until syrup is caramel-colored.
6. insert a toothpick into the yema ball and dip into the syrup.
7. cool on greased baking pan.
Title: Company's Here Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together in bowl.
3. Lightly spray a cookie sheet with nonstick spray.
4. Roll mixture into a log aprox 2 in diameter.
5. Slice into 1/4 inch slices.
6. Place slices onto cookie sheet.
7. Bake for 5-8 minutes, they will be soft.
8. Stand on sheet for 5 minutes before lifting off.
Title: Golden Dollar Angel Cake
Ingredients:
- 6 flour
- 1/2 cream of tartar
- 3/4 baking powder
- 3/4 sugar
- 3/4 salt
- 1/4 vanilla
- 1/2 sugar
- 1/4 flour
- 6 baking powder
- 3/4 salt
- 3/4 boiling water
- 1 vanilla
- 1/4
- 1/2
Instructions:
1. For 1st cake, sift flour and sugar separately four times.
2. Beat egg whites until frothy.
3. Add cream of tartar, baking powder, and salt.
4. Beat until egg whites stand in peaks.
5. Add sugar gradually.
6. Add flavoring.
7. Fold in flour.
8. Pour in ungreased tube pan.
9. Let stand while preparing second cake.
10. For 2nd cake, beat egg yolks to lemon color, stir, and fluffy.
11. Add sugar and salt, beating continuously.
12. Add flavorings.
13. Fold in flour, sifted with baking powder, alternately with hot water.
14. Pour slowly over first cake part.
15. Bake.
16. Invert until cold.
Title: Irish Apple Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 2 eggs
- 3 milk
- 1 1/4 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1/8 salt
- 3 confectioners' sugar
- 3/4 flour
- 1/4 old fashioned oats
- 6 butter
- 1/2 sugar
- 6 sugar
- 6 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
3. To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
4. To make the cake, grease a 9 inch round spring form pan.
5. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
6. Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
7. Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
8. Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
9. Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.
Title: Reduced Carb Molten Chocolate Cake
Ingredients:
- 8 dark chocolate
- 6 unsalted butter
- 1/4 fat-free sugar-free instant chocolate pudding mix
- 4 cream of tartar
- 1/8 sugar substitute
- 2
Instructions:
1. Start with eggs at room temperature.
2. Preheat oven to 400 degrees.
3. Grease muffin tins, or mini bunt cake pans and sprinkle left over pudding mix in tins. Tap the pan and shake to even out the pudding mix.
4. Melt chocolate in microwave. Start with one min and stir, then repeat in 30 sec. intervals until melted. Add butter and pudding inches Stir with fork until smooth.
5. In a mixing bowl beat egg whites with cream of tarter until you can see ridges (use beaters on whip).
6. Gradually add in Splenda (it is feather light so stir in slowly before turning the beaters back to whip). Beat until stiff and fluffy, but not dry.
7. Fold egg mixture into the chocolate mixture, slowly. Leaving the mixture fluffy.
8. Spoon into tins.
9. Bake 7 to 8 minute.
10. Remove from oven let, let sit for 2 minute.
11. Put cooling rack on top and flip. Let them sit on rack for 2 minute.
12. Serve warm. I like to drizzle with melted dark chocolate and fresh fruit.
Title: Strawberries With Balsamic Vinegar of Modena Monari Federzoni
Ingredients:
- 3 strawberries
- 3 sugar
Instructions:
1. Clean the strawberries thoroughly by immersing them in cold water, then remove the stalks and leaves.
2. If using garden strawberries, chop them into 2 or 4 pieces depending on their size, then place them in a bowl.
3. If using the smaller wild strawberries there’s no need to chop them.
4. Add the Balsamic vinegar of Modena Monari Federzoni to the strawberries, then cover the bowl and shake it gently so that the fruit is evenly coated in the vinegar.
5. Set aside for 15 minutes.
6. Add a little sugar just before serving.
Title: My Favourite Apple Crisp
Ingredients:
- 3 apples
- 3 pears
- 1 fresh cranberries
- 1/2 frozen cranberries
- 2 granulated sugar
- 1 all-purpose flour
- 1/4 cinnamon
- 1 rolled oats
- 1/2 all-purpose flour
- 1/2 granulated sugar
- 1 cinnamon
- 1 allspice
- 1/3 butter
- margarine
Instructions:
1. Fruit: Combine all of the fruit in a bowl.
2. Mix the sugar, flour, and cinnamon.
3. Toss with the fruit.
4. Place in a 2-quart shallow casserole or an 8" square baking pan.
5. Drizzle with apple or orange juice.
6. Topping: Combine the oats, flour, sugar, cinnamon and allspice.
7. Cut in the butter until the mixture is crumbly.
8. Spoon over the fruit mixture.
9. Bake at 375 degrees F for 40-45 minutes or until the fruit is tender.
10. Serve warm.
Title: Crock Pot Baked Sliced Apples - 1 Ww Point
Ingredients:
- 3 1/2 cooking apples
- 1/4 seedless raisin
- 1/4 Splenda granular
- 1 1/2 apple pie spice
- 2 reduced-calorie margarine
- 1
Instructions:
1. Spray a slow cooker container with butter-flavored cooking spray.
2. Combine apples and raisins in crock. Add Splenda, apple pie spice, and apple juice. Mix well to combine. Dot top with margarine.
3. Cover and cook on LOW for 4-6 hours.
Title: Strawberry White Chocolate Napoleons
Ingredients:
- 8 5/8 puff pastry
- 1 strawberries
- 1 1/2
- 1 1/3
- 2
Instructions:
1. THAW pastry sheet at room temperature 30 minutes.
2. Heat oven to 400°F.
3. UNFOLD pastry sheet on lightly floured surface.
4. Cut into 3 strips along fold marks.
5. Bake on cookie sheet 15 minutes or until golden.
6. Cool on wire racks.
7. MICROWAVE white chocolate and 1/4 cup of the cream in large microwavable bowl on HIGH 2 minutes or until white chocolate is almost melted, stirring halfway through heating time.
8. Stir until white chocolate is completely melted.
9. Cool 20 minutes or until room temperature, stirring occasionally.
10. BEAT remaining 1-1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form.
11. DO NOT OVERBEAT.
12. Fold 1/2 of the whipped cream into white chocolate mixture.
13. Fold in remaining whipped cream just until blended.
14. SPLIT each pastry strip into 2 layers.
15. Set aside 2 of the top layers.
16. Spread remaining 4 layers each with 1/2 cup of the white chocolate mousse and 1/3 cup of the sliced strawberries.
17. For each dessert, assemble 2 layers and top with 1 of the reserved layers.
18. Drizzle with melted chocolate.
19. REFRIGERATE up to 4 hours.
Title: Healthy Strawberry Banana Split
Ingredients:
- 3 bananas
- 2 fresh strawberries
- 2/3
- 2
Instructions:
1. Place bananas halves in bowls.
2. Divide yogurt between bananas.
3. Top with strawberries & Grape-Nuts.
4. Warm hot fudge for 15 seconds in microwave safe bowl.
5. Drizzle over the top and serve.