Dessert Recipes – Recipes for Dessert

Dessert Recipes – Recipes for Dessert

Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 as salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

In a 3-1/2 quart crockpot, combine blueberries, the
1/2 cup granulated sugar, the water and tapioca. Cover and
slow-cook until the berries have formed a thick sauce, 5
to 6 hours on LOW.

In a medium bowl, whisk flour, the remaining 2 Tbs
granulated sugar, baking powder and salt to combine.
Using a pastry blender or two knives, cut in the butter
until the mixture resembles coarse meal. In small bowl,
beat milk and egg together. Stir into flour mixture to
form a soft dough.

Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and slow-
cook until the topping is firm and a toothpick inserted
in the centre comes out clean, about 30 minutes. Sprinkle
the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into
individual bowls.

S’Mores Dessert Squares
Makes: 24 servings, 1 square each.

64 NILLA Wafers, crushed, divided
5 TB butter, melted
3 TB sugar
3-1/4 cups cold milk, divided
1 pkg. (4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
2 pkg. (4 serving size each) Jell-O White Chocolate Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed Cool Whip Whipped Topping
1-1/2 cups Jet–Puffed Miniature Marshmallows
1/2 square Baker’s Semisweet Baking Chocolate, grated

Preheat oven to 350° F.

Finely crush 40 of the wafers; place in medium bowl. Add butter and sugar; mix until well blended.
Press firmly onto bottom of 9″ x 13″ baking pan. Bake 8 minutes or until lightly browned; set aside.

Pour 1-1/4 cups of the milk into medium bowl. Add dry chocolate pudding mix. Beat with wire whisk
2 minutes or until well blended. Spread over crust; top with remaining 24 wafers.

Pour remaining 2 cups milk into large bowl. Add dry white chocolate pudding mixes. Beat with wire
whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan.
Refrigerate at least 3 hours or until set.

Preheat broiler just before serving. Top dessert evenly with marshmallows. Broil 1 minute or until
marshmallows are puffed and lightly browned.

Sprinkle with chocolate. Cut into 24 squares. Serve immediately.

Store leftover squares in refrigerator.

Chocolate Eclair Dessert
Ingredients

24          low-fat graham crackers
2            small sugar free vanilla instant pudding
3 cups   skim milk
1 tub           (12 oz.) fat-free Cool Whip®
1            small sugar-free chocolate. instant pudding
1-1/2 cups   skim milk
Directions
Place 8 double crackers in bottom of 13×9″ pan.  Mix vanilla
pudding and 3 cups milk; let set 2 minutes.  Gently fold in Cool Whip.
Pour half on graham crackers.  Top with another layer of crackers.
Pour remaining pudding over crackers.  Top with last 8 crackers.  Mix
the small chocolate instant pudding with 1-1/2 cups milk, let set 2
minutes.  Spread over top layer of crackers.  Chill 6 hours or
overnight to soften crackers.
Makes 18 servings

FLUFFY STRAWBERRY DESSERT

2 pkgs (10-oz each) frozen sweetened strawberries, thawed
2-1/2 cups miniature marshmallows
1 cup chopped pecans
1 cup whipping cream
1 tsp vanilla extract
In a bowl, combine the strawberries, marshmallow and pecans.  In a mixing
bowl, beat cream and vanilla until stiff peaks form; fold into strawberry
mixture.  Spoon into dessert dishes or serving bowl.  Yield: 8 to 10
servings

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