FROSTY CRANBERRY MARSHMALLOW BITES RECIPE BY TASTY
Here's what you need: whole cranberries, sugar, orange juice, orange zest, sugar, cream cheese, heavy cream, Kraft® Jet-Puffed Pals Miniature Marshmallows, orange zest
Provided by KraftHeinz
Categories Desserts
Yield 24 servings
Number Of Ingredients 9
Steps:
- Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
- Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
- In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
- In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
- Add the cream cheese mixture to the whipped cream and fold to incorporate.
- Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
- Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
- Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 17 grams
PECAN CRANBERRY BITES RECIPE BY TASTY
Here's what you need: dried cranberries, almond butter, maple syrup, vanilla extract, rolled oats, chopped pecan, salt
Provided by Mercedes Sandoval
Categories Snacks
Yield 15 bites
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the cranberries, almond butter, maple syrup, and vanilla, and stir until smooth.
- Add the oats, pecans, and salt, and mix until evenly distributed.
- Chill in the refrigerator for 30 minutes.
- Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
- Store in the refrigerator in an airtight container for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 149 calories, Carbohydrate 13 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams
NO-BAKE KEY LIME PIE JARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, kosher salt, unsalted butter, cream cheese, sweetened condensed milk, heavy cream, key lime juice, key lime zest, powdered sugar, mason jar
Provided by Alix Trager
Categories Desserts
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
- In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
- Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
- Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
- In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
- When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 34 grams, Fat 27 grams, Fiber 0 grams, Protein 5 grams, Sugar 25 grams
TIRAMISU CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unflavored gelatin, espresso, rum, water, sugar, dark chocolate powder, heavy cream, vanilla extract, whipping cream, mascarpone cheese, powdered sugar
Provided by Steph Cozza
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Crush cookies in a bag and set aside.
- Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
- Add boiling water and stir until gelatin is completely dissolved.
- Mix sugar and cocoa in large bowl.
- Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
- Pour in gelatin mixture and beat until well-blended.
- Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
- While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
- Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 42 grams, Fat 52 grams, Fiber 2 grams, Protein 7 grams, Sugar 31 grams
MASON JAR ICE CREAM RECIPE BY TASTY
Craving a cold and refreshing treat on a hot day? These easy mason jar ice creams are super fun and easy to make. Choose your favorite flavor or make all three for the ultimate ice cream taste test!
Provided by Bella Lopez
Categories Desserts
Time P1D
Yield 3 Servings
Number Of Ingredients 19
Steps:
- Make the strawberry ice cream: In a small blender, blend the strawberries and milk until slightly chunky.
- Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream and blended strawberries to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Add the crushed freeze-dried strawberries and stir to incorporate. Seal the jar tightly with the lid and freeze for at least 5 hours, or overnight.
- Make the chocolate ice cream: Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream, and cocoa powder to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Seal the jar with the lid and freeze for at least 5 hours, or overnight.
- Make the matcha mint chocolate chip ice cream: Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream, matcha powder, and mint extract to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Add the chocolate chips and stir to incorporate. Seal the jar tightly with the lid and freeze for at least 5 hours, or overnight, stirring after about 2 hours to make sure the chocolate chips are evenly distributed.
- Enjoy!
FROSTY CRANBERRY AND ALMOND PIE
I got this recipe from Taste of Home magazine. It is so delicious and can be made very light by using fat free whipped topping and pie shells. I often use the graham ready crust and it is good too. I haven't tried the chocolate crust yet, but I imagine that would be a treat. The toasted almonds are a must in this recipe. They add just the right flavor to make this recipe special. I hope you enjoy it as much as we do.
Provided by MeemawB
Categories Pie
Time 15m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese and sugar until light.
- Stir in cranberry sauce.
- Fold in whipped topping.
- Spoon into crusts.
- Cover and freeze for up to 3 months.
- Remove from the freezer 10-15 minutes before serving.
- Garnish with toasted almonds and additional whipped topping if desired.
Nutrition Facts : Calories 259.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 20.8, Sodium 88.6, Carbohydrate 30.3, Fiber 0.9, Sugar 27.1, Protein 2.9
VEGAN PEANUT BUTTER MACARONS RECIPE BY TASTY
Here's what you need: chickpea liquid, powdered sugar, almond meal, dark cocoa powder, cream of tartar, sugar, creamy peanut butter
Provided by Frank Tiu
Categories Bakery Goods
Yield 24 servings
Number Of Ingredients 7
Steps:
- Pour 1 cup (240 ml) aquafaba into a pot and reduce to ⅓ cup (80 ml) over low heat.
- Refrigerate aquafaba overnight.
- Preheat oven to 250°F (120°C).
- In a bowl, add the powdered sugar, almond meal, and dark cocoa powder, and whisk to combine.
- Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.
- Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
- Sift powdered sugar, almond meal, and dark cocoa powder into the whipped aquafaba, and gently fold ingredients together.
- Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
- Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.
- Bake for 30 minutes.
- Let the macarons cool for 15 minutes.
- Pipe the peanut butter onto the macarons.
- Refrigerate macarons for another 2 hours before serving.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 9 grams
FROSTY CRANBERRY PIE
Make and share this Frosty Cranberry Pie recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine cornflakes and butter in a medium bowl; press mixture firmly and evenly into a lightly greased 9-inch pie pan.
- Bake at 350 degrees F.
- for 8 minutes.
- Cool completely.
- Beat cream cheese until fluffy; fold in whipped topping.
- Mash cranberry sauce with a fork; fold into cream cheese mixture.
- Spoon filling into cooled crust; freeze until firm.
- Remove from freezer 15 to 20 minutes before serving.
- Garnish with additional whipped topping, if desired.
Nutrition Facts : Calories 216.4, Fat 13.9, SaturatedFat 8.7, Cholesterol 41.7, Sodium 146.1, Carbohydrate 22.1, Fiber 0.5, Sugar 18.1, Protein 2.3
FROSTY CRANBERRY SALAD CUPS
Instead of traditional cranberry sauce, consider these individual fruit salads. They're a make-ahead treat terrific for potlucks. -Bernadine Bolte, St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all the ingredients. Fill foil-or paper-lined muffin cups two-thirds full. Cover and freeze until firm, about 3 hours.
Nutrition Facts : Calories 92 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 14mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
FROSTY CRANBERRY SALAD
Make and share this Frosty Cranberry Salad recipe from Food.com.
Provided by utahmomtotwo
Categories Pineapple
Time 4h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Grind cranberries in food processor, put in large bowl.
- Add pineapple (drain off some of the juice), mini marshmallows and sugar.
- Mix well and put in fridge for 1 hour.
- Whip whipping cream, add vanilla.
- Fold whipped cream into cranberry mixture.
- Pour salad into molds and freeze.
- Thaw 45 minutes before serving.
Nutrition Facts : Calories 160.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 27.2, Sodium 17.6, Carbohydrate 24.1, Fiber 0.9, Sugar 19.2, Protein 0.8
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