FROSTY TOFFEE BITS PIE
On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
FROSTY FRUIT SMOOTHIE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 4
Steps:
- Place the juice and Benefiber® in a blender and blend 30 seconds. Add the banana and blend until smooth. Blend in the frozen fruit.
- Each serving provides 8.7 g of fiber.
- *Read product label before recipe preparation.
FROSTY FRUIT TIDBITS
Number Of Ingredients 5
Steps:
- 1. Place KELLOGG'S CRACKLIN' OAT BRAN cereal in small shallow bowl. Set aside.2. Spear fruit pieces with cocktail picks. Dip in yogurt. Coat bottom half of each fruit piece with crushed cereal. Place in waxed paper-lined pan. Freeze until firm. Serve frozen or slightly thawed.
Nutrition Facts : Nutritional Facts Serves
TIJUANA TIDBITS
Tortilla chips, chili powder and cayenne pepper lend to the Mexican flavor of this snack mix, while corn syrup and brown sugar add a bit of sweetness. I like to package it in holiday tins to give as gifts.-Beverly Phillips, Duncanville, Texas
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield 4-3/4 quarts.
Number Of Ingredients 11
Steps:
- In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.
Nutrition Facts : Calories 274 calories, Fat 18g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 319mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
RUSTIC HARVEST FRUIT TART
Fill homemade rough puff pastry with a medley of soft juicy blackberries, blueberries and plums for an easy and eye-catching dessert
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h
Number Of Ingredients 11
Steps:
- The morning before you want to make the tart, remember to put the butter in the freezer - try wrapping it in foil first (it will keep it colder when you hold it to grate later).
- To make the pastry, mix the flour in a big bowl with a good pinch of salt and 2 tbsp of the sugar. Using a coarse cheese grater, grate in the butter, trying to hold it as little as possible so that it doesn't warm up too much, and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir with the knife to make sure all strands of butter are coated in the flour, then quickly stir in 150-175ml of very cold water. Lightly bring the pastry together with your hands, wrap in cling film and chill for 30 mins.
- Layer all the fruit in another bowl, sprinkling over the sugar and cornflour as you go. Add the orange zest and give everything a light mix. Set aside until your pastry is ready.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Lightly dust another baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. If you want, use a small, sharp knife to cut a pattern around the edge of the pastry.
- Give the fruit another mix, then pile into the middle of the pastry, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Whisk the egg white until very frothy. Using a pastry brush, brush the froth all over the pastry. Dredge over the remaining granulated sugar, and sprinkle a little more over the fruit. Lift onto the heated sheet and bake for 35 mins until the pastry is golden brown and crispy. Serve straight from the oven with lashings of custard or, if you're feeling really wicked, some Cornish clotted cream.
Nutrition Facts : Calories 382 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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