Quick and Easy Desserts

Ingredients

1 c sugar
1 pkg. raspberry jello powder (85g)
2 Tbsp. cornstarch
1 c water
1 baked (9 inch) pie shell .. cooled
3 c fresh strawberries
2 c fresh raspberries
Whipped topping

Directions

1. Mix sugar, dry jelly powder and cornstarch in medium saucepan.
2. Gradually stir in water.
3. Bring to boil on medium-high heat, stirring constantly.
4. Cook and stir 2 to 3 minutes or until thickened.
5. Cool 10 minutes.
6. Fill pie shell with berries; cover with jelly glaze.
7. Refrigerate 3 hours.

Top with whipped cream or other whipped product of your choice.
(My family enjoys strawberry yogurt (the rich kind) with this pie.)

I have prepared this dessert using a frozen deep-dish pie shell.
Just bake it as directed on the package; cool, and fill it.

If you want something just a little bit different, add a few blueberries.

Ingredients

1 1/2 c Graham Crumbs - divided
1/4 c butter - melted
3/4 c boiling water
1 pkg.(85g) Lime Jelly Powder
1 c ice cubes
1 pkg (250 g) cream cheese - softened
1 can (300 ml) sweetened condensed milk
3/4 c lime juice - freshly squeezed
2 c thawed Cool Whip or Dream Whip topping - divided

Directions

Crust
1. Reserve 1 Tbsp. graham crumbs.
2. Mix remaining crumbs with butter.
3. Press onto bottom of plastic wrap-lined 9-inch square pan.
4. Refrigerate until ready to use.

Jelly
1. Add boiling water to jelly powder in a small bowl.
2. Stir 2 min. until completely dissolved.
3. Add ice, stir 2 min. or until thickened.
4. Remove any unmelted ice.

Cream Cheese Filling
1. Beat cream cheese in a medium bowl until creamy.
2. Gradually beat in sweetened condensed milk, then lime juice.
3. Add jelly and mix well.
4. Whisk in 1 c of whipped topping.
5. Pour over crust.

Refrigerate 6 hours or until firm. Cover with remaining topping just before serving; sprinkle with reserved crumbs.

Use the plastic wrap to remove the dessert from the pan before cutting into squares.

Make Ahead: This dessert can be refrigerated up to 24 hours before covering with the topping and sprinkling with the reserved crumbs.

Ingredients

4 sliced mango OR 4-425g cans drained sliced mangos
(you can use peaches if you like)
5 passion fruit but I use a small can of passion fruit pulp.
300g carton of sour cream(10.5 oz. or 1 ¼ cup)
2 eggs lightly beaten
2 tbsp caster sugar
2 tbsp plain flour

Directions

1. Combine mangos and passionfruit in a shallow oven proof dish.
2. Combine sour cream, eggs, sugar in a separate bowl and beat until smooth.
3. Pour over mango mixture.
4. Sprinkle with crumble topping.
5. Bake in a moderate oven180c or 350f for 30 minutes or until set and golden brown.

Crumble topping

Ingredients

2/3 c of plain flour
1/3 c brown sugar
1/3 c of coconut
1 tsp grated lemon rind
1/2 tsp ground cinnamon
6 tbsp (90 grams) butter

Directions

1. Combine flour, sugar, coconut, lemon rind, and cinnamon
2. Rub in butter until crumbly.

Serve warm or cold with ice cream or cream.

Ingredients

2 c. raw cashews (soaked approximately two hours and drained)
2 c. fresh coconut meat
1 c. coconut water
1/2 c. raw honey
1/2 c. raw virgin coconut oil
2 tbsp. vanilla extract
1/2 tsp. salt

Directions

1. Put all of the above in blender and puree until very smooth.
2. Pour into ice cream freezer.
3. Freeze according to manufacturers instructions. Serve right away or store in freezer.

You can add a half a cup of fresh blueberries before blending or some coco powder and cinnamon.

Raw cashews are full of healthy phytochemicals, essential fatty acids, mineral, proteins
and their nutritional value is seriously compromised by roasting them.

Ingredients

1 (12 oz) pkg. frozen unsweetened raspberries - thawed
1/2 c granulated sugar
1 tbsp cornstarch
1 (16 oz) pkg. frozen unsweetened sliced peaches
1 (8 oz) container plain yogurt
1/4 c reduced fat milk or peach nectar
1/2 c granulated sugar
1/4 tsp almond extract
1 c ice cubes

Directions

Process raspberries in a food processor or blender. Pour mixture through a fine wire-mesh strainer, discarding seeds and pulp.

1. Combine sugar and cornstarch in a small saucepan; stir in raspberry puree.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil 1 min stirring constantly.
4. Chill.
5.. Spoon or drizzle1 tablespoon raspberry sauce into each glass. Set aside.
6.. Process peaches, yogurt, milk, sugar, almond extract, and ice cubes in a blender until smooth, stopping to scrape down sides.
7. Pour into glasses.
8. Top with remaining raspberry sauce. Garnish, if desired.
7. Serve immediately.

With the convenience of frozen peaches, you can enjoy this summer sipping dessert year round.