FROSTY LATTE DESSERT
There's no last-minute fuss in this do-ahead freezer indulgence.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 9
Number Of Ingredients 6
Steps:
- Place whipping cream, liqueur and syrup in large bowl; refrigerate.
- Heat oven to 350°F. Cut butter into flour in medium bowl, using pastry blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
- Beat whipping cream mixture with electric mixer on high speed until stiff; spread over crust. Cover and freeze at least 4 hours until firm. For serving pieces, cut into 3 rows by 3 rows; serve immediately. Store covered in freezer.
Nutrition Facts : Calories 400, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 155 mg
CHAI LATTE BARS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 24 bars
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish; line with parchment paper, leaving an overhang on 2 sides. Butter the parchment. Whisk the flour, oats, malted milk powder, cardamom, ginger, cinnamon, cloves and salt in a large bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Transfer the batter to the prepared pan and spread evenly.
- Bake until the top is golden brown and the edges start to pull away from the sides of the pan, 20 to 25 minutes. Remove from the oven and sprinkle with the white chocolate, then return to the oven until the chocolate softens, about 45 seconds. Remove from the oven and spread the chocolate into a smooth layer. Top with nonpareils. Transfer to a rack and let cool completely, then lift out of the pan using the parchment; cut into squares.
FROSTY STRAWBERRY SQUARES
A frozen strawberry treat you can't put down, but is a little messy to make.
Provided by TAMIELAW
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
- In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
- In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 18.5 g, Cholesterol 23.8 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 37.2 mg, Sugar 13.5 g
FROZEN LATTE SQUARES
A frosty dessert great for summertime. Substitute 1/4 cup coffee-flavored liqueur for the espresso powder if desired. Prep time does not include cooling time for crust or freezing time.
Provided by Outta Here
Categories Frozen Desserts
Time 25m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- In a large bowl, place whipping cream, espresso powder and chocolate syrup; refrigerate.
- In a medium bowl, place flour and butter. Using a pastry blender or two knives, cut butter into flour until evenly mixed. Stir in walnuts.
- Press mixture evenly in bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Cool completley.
- Beat whipping cream mixture with an electric mixer on high speed until soft peaks form; spread evenly over crust. Cover and freeze at least 4 hours, or until firm, but no more than 48 hours.
- Cut into 3-inch squares and serve. Store leftovers covered, in freezer.
Nutrition Facts : Calories 425.9, Fat 35.7, SaturatedFat 19.8, Cholesterol 99.7, Sodium 80.5, Carbohydrate 23.7, Fiber 1.3, Sugar 6.2, Protein 4.4
MAKEOVER FROSTY LEMON SQUARES
This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour., Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 240 calories, Fat 10g fat (7g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
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