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Recipes: Desserts
Mint Mocha Mousse
1-1/2 c SMITH'S milk
1 T instant coffee granules
1/8 t mint extract
1 package (3.9 oz.) chocolate fudge instant pudding and pie filling mix
1-1/2 c frozen whipped topping, thawed
Garnishes: Fresh mint sprigs, cocoa
Blend first four ingredients for two minutes or until thickened. Pour into a bowl and gently fold in 1-1/4 cups whipped topping. Spoon into four individual dessert dishes; chill. Top with remaining 1/4 cup whipped topping and garnish, if desired. Makes four servings. To reduce fat and calories: substitute skim milk, one package (1.4 oz.) sugar-free chocolate pudding and pie filling mix, and reduced-calorie frozen whipped topping.
Blueberry Pie Melba
1 56-ounce container Grandma Ruggles Blueberry Pie ice cream.
4 oranges, cut in half and juiced (reserve 1 tablespoon of the juice)
1/2 pint fresh red raspberries
2 tablespoons sugar
Whipped cream
Remove any excess pulp from the eight orange halves. With a knife, take a thin slice off the bottom of each orange half, so that it sits flat on a plate. Place a generous scoop of Grandma Ruggles Blueberry Pie ice cream in each orange cup. Place the ice cream-filled cups in the freezer until ready to serve.
To serve:
In a food processor, process the raspberries, the reserved orange juice, and sugar until smooth. Remove ice cream cups from the freezer and place on dessert plates. Pour 1 tablespoon of the raspberry sauce over each ice cream cup and then top with whipped cream. Drizzle 1 tablespoon of the raspberry sauce over the whipped cream and serve.
Makes 8 servings.
Chocolate-Raspberry Buttermilk Cake
1 ˝ cup sugar
2 cup flour
4 Tbsp. cocoa
1 cup cold water
˝ cup butter
˝ cup vegetable oil
˝ cup SMITH'S 1% Low Fat Buttermilk
1 tsp. soda
2 eggs
˝ tsp. salt
1 tsp. vanilla
˝ cup chocolate chips
˝ cup seedless Raspberry jam
Sift sugar, flour, and cocoa together in a bowl. In a saucepan, bring water, butter and oil to a boil. Pour over dry ingredients in bowl and beat until creamy. Add buttermilk, soda, eggs, salt and vanilla. Stir thoroughly. Mix in chocolate chips. Heat raspberry jam in microwave for about 15 seconds, until thinned. Set aside.
Pour into a greased 9” x 13” pan. Swirl raspberry mixture on top of brownies. Bake at 400 degrees for 20 minutes.
Yields 2 dozen pieces
Recipe by: Messiah College's Student Nutrition Awareness Club (SNAC)
Nutrition Blurb: This moist cake is lower in calories and perfect for any occasion.
Nutrition Facts:
Calories: 196
Fat: 10.2 g
Saturated: 4 g
Mono: 2.5 g
Poly: 3 g
Protein: 2 g
Cholesterol: 28 mg
Calcium: 13 mg
Sodium: 141 mg
Fiber: 1 g
Iron: 1 mg
Carbohydrate: 25.6 g
No-Bake Cheesecake
1 graham cracker pie crust
8 oz. cream cheese, softened
1/3 c sugar
1 c SMITH'S sour cream
2 t vanilla
1-8 oz. whipped topping
Beat cream cheese and sugar until smooth. Blend in sour cream and vanilla. Fold in whipped topping. Spoon into crust. Chill until set, at least 4 hours.
San Dar Dutch Apples
8 apples, peeled and sliced thin
1 c brown sugar
1/2 c white sugar
1 t cinnamon
1/2 t nutmeg
3 T flour
1 c SMITH'S whipping cream (8 oz.)
Mix and put in 9" x 13" dish or bigger. Crumble together;
1 c brown sugar
1 c flour
3 T margarine, melted
Put this mixture on top of apple mixture. Sprinkle on 1/2 cup or more of whole pecans. Bake at 375° for 10 minutes, then at 350° for 40 minutes.
Ruggles Peach Pie Frappe
8 scoops Grandma Ruggles® Peach Pie Ice Cream
˝ cup SMITH’S Vitamin D Milk or 2% Reduced Fat Milk
˝ cup club soda
1˝ teaspoons Vanilla extract
8 Ice cubes
Whipped cream
Ground nutmeg
Peach slices
Place ice cream, milk, club soda, and vanilla in a blender. Blend until ingredients are combined. Add ice cubes and blend until smooth. Pour into a glass and garnish with whipped cream, a sprinkle of ground nutmeg, and a peach slice.
Makes 4 (6 ounce) servings
Ruggles® Strawberry Frozen Moo-garitas
1 quart Ruggles® Strawberry Premium Ice Cream
1 10-12-oz can Frozen, non-alcoholic margarita mix
1 quart Strawberries, thinly sliced
8 Whole strawberries, set aside from quart, for garnish
1/2 Lime, thinly sliced, for garnish
1/2 cup Coarse sugar, to coat rims of serving glasses
Mix slightly softened Ruggles® Strawberry Premium Ice Cream with 1 cup frozen margarita mix. Cover and put in freezer until needed.
Set aside eight nice, whole strawberries for garnish. Thinly slice remainder of strawberries and combine with remaining frozen margarita mix. Cover and chill in refrigerator.
Coat the rims of serving glasses with coarse sugar to resemble salt on margarita glasses: Rub rims with a cut lime or dip the rims in a little lime juice or water. Then dip in the sugar. Set aside.
To serve: Layer strawberry mixture with ice cream mixture. Thickness of layers will depend on the type of serving dish. You may substitute any parfait glass or ice cream sundae dish if you prefer not to use margarita glasses.
Garnish with a fresh strawberry and/or a very thin slice of lime.
Makes 8 servings.
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