FRUIT IN A CLOUD
Dessert dishes are lined with whipped topping, then filled with a colorful assortment of cut-up fresh fruit for an quick-and-easy dessert.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings, about 3/4 cup each
Number Of Ingredients 2
Steps:
- Spoon whipped topping evenly into 8 dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish.
- Refrigerate until ready to serve.
- Spoon fruit into center of whipped topping just before serving.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 12 g, Protein 1 g
BERRIES IN A CLOUD
Berries in a Cloud is a heavenly tasting gluten free dessert recipe! Make ahead and assembled in minutes, this sweet treat will impress.
Provided by Iowa Girl Eats
Categories dessert, holiday, kid friendly
Yield serves 8
Number Of Ingredients 11
Steps:
- For the Lemon Curd: Add lemon juice, sugar, and salt to a small saucepan then set aside. Place a fine mesh strainer over a medium-sized bowl then set aside. In another small/medium-sized bowl, whisk together eggs and egg yolks until very smooth then set aside.
- Turn the heat under lemon juice mixture to a touch below medium then gently stir until the sugar has dissolved, 2-3 minutes. Very slowly stream a ladleful of the hot lemon juice mixture into the bowl of eggs while whisking vigorously, then stream that mixture slowly back into the saucepan while whisking vigorously. Continue to whisk vigorously until the lemon curd is very thick, 3-4 minutes, turning the heat down slightly if it begins to bubble.
- Pour the lemon curd through the fine mesh sieve then use a spatula to gently press the curd through, leaving any small pieces of cooked egg in the sieve. Add half the butter then stir until smooth before adding the remaining butter and stirring until smooth. Cover the lemon curd with a piece of plastic wrap placed directly on top of the curd then refrigerate until completely chilled.
- For the Meringue: Preheat oven to 200 degrees then line a half sheet pan with parchment paper and set aside. Add egg whites to a large glass bowl if using a hand-held mixer, or the bowl of an electric mixer, then let come to room temperature for 30 minutes.
- Fit your mixer with the whisk attachment then whip the egg whites on medium-high speed until foamy, 30 seconds. Add salt then continue whipping until soft peaks form (i.e. the eggs immediately fall over pulling up on them) another 30 seconds.
- Turn mixer back to medium-high speed then add 1 Tablespoon sugar at a time, whipping for 30-45 seconds before adding the next Tablespoon - don't rush it! Once all the sugar has been added, scrape down the sides of the bowl then continue whipping until stiff, shiny peaks form and the meringue is smooth when you rub a dollop between your fingertips. If you can still feel a bit of grittiness from the sugar, continue whipping until the meringue is smooth. Add vanilla then whip to combine.
- Using two spoons, scoop the meringue into 8 mounds on the prepared baking sheet then use the back of the spoon to make an indentation in the center. Meringues will puff slightly so leave at least 1" between mounds. Bake for 1-1/2 to 2 hours, rotating the pan halfway through, or until the meringues are completely dry on the outside and pull back from the parchment paper without sticking. Turn the oven OFF then crack the oven door open and let the meringues sit and cool inside for a couple hours. If making a day ahead of time, cover tightly then store at room temperature.
- To serve: Fill the meringue cups with lemon curd then top with fresh berries and serve.
CHERRY BERRIES ON A CLOUD
"Serve this elegant dessert, and you're sure to get requests for the recipe," says field editor Darlene Alexander of Nekoosa, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
Nutrition Facts : Calories 279 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
FRUIT CLOUDS
This is a no bake handy last minute fruit desert. Very easy to prepare but makes a pretty presentation. Serve it at your next baby shower, wedding shower, brunch or back yard bar-b-q.
Provided by Karen From Colorado
Categories Frozen Desserts
Time 1h
Yield 10 clouds
Number Of Ingredients 6
Steps:
- Combine softened cream cheese, sugar, lemon juice, and lemon zest.
- Mix until well blended.
- Fold in whipped cream.
- Cover a cookie sheet with wax paper.
- Spoon mixture to form 10 shells; freeze until firm.
- Fill shells with fruit just before serving.
ULTIMATE CLOUD BISCUITS
This is my Great Grandmother's recipe. It is a family favorite for breakfasts. Make sure not to over-mix it or they won't be flaky. Delicious!
Provided by canadianchocoholic
Categories Breads
Time 27m
Yield 12 biscuits, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- In large bowl, mix dry ingredients.
- Cut in butter with pastry cutter or two knives.
- Stir in milk and egg together.
- Sprinkle flour on a clean counter and knead dough briefly.
- Roll out dough, not too thin.
- With round cookie cutter, cut out biscuits.
- Place on ungreased baking sheet and bake for 12-15 minutes.
- Serve warm with butter or jam. Enjoy!
Nutrition Facts : Calories 489.4, Fat 26.3, SaturatedFat 16, Cholesterol 113.2, Sodium 604.6, Carbohydrate 54, Fiber 1.7, Sugar 3.4, Protein 9.6
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