Frozen Latte Squares Recipes

FROSTY LATTE SQUARES

Steps:

• Heat oven to 350°F. In large bowl, place whipping cream, liqueur and chocolate-flavor syrup; refrigerate.
• In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in walnuts. In bottom of ungreased 9-inch square pan, press mixture evenly. Bake about 15 minutes or until light brown. Cool completely.
• Beat whipping cream mixture with electric mixer on high speed until soft peaks form; spread over crust. Cover and freeze at least 4 hours or until firm but no longer than 48 hours.
• Cut into about 3-inch squares. Store in freezer.

FROZEN LEMON SQUARES

Steps:

• HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen.
• Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

FROZEN S'MORES LATTES

Steps:

• Dissolve the instant coffee in 1 tablespoon warm water; add to a high-powered blender. Add the ice, milk and Toasted Marshmallow Syrup to the blender and blend until smooth and creamy.
• Squirt whipped cream in the bottom of each of 2 tall, wide glasses and drizzle them with chocolate syrup. Divide the frozen latte between the glasses. Top each with whipped cream, chocolate syrup, graham cracker crumbs and 1 toasted jumbo marshmallow.
• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

FROZEN LEMON SQUARES

Steps:

• Preheat oven to 325ºF.
• Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 8 or 9-inch square pan.
• In small bowl, beat egg yolks, sweetened condensed milk, lemon juice and food coloring (optional). Pour into prepared pan.
• Bake 30 minutes.
• Cool.
• Top with whipped cream.
• Freeze 4 hours or until firm. Let stand for 10 minutes before serving. Garnish as desired. Store leftovers covered in freezer.
• Note: May be refrigerated instead of frozen.

LATTE FROZEN YOGURT

Steps:

• In a 2-quart saucepan, combine sugar, instant coffee and cornstarch. Stir in milk. Cook over medium heat, stirring frequently, until mixture simmers.
• In a small bowl, beat egg slightly. Add about 1/2 cup hot milk mixture into egg. Pour egg mixture into pan with remaining hot milk mixture, stirring constantly (beware of curdling!).
• Cook over low heat, stirring constantly, until mixture is slightly thickened.
• Remove from heat and stir in marshmallows. Continue stirring until marshmallows are dissolved.
• Cool. Stir in vanilla extract and yogurt.
• Refrigerate at least four hours (or up to three days). Transfer to ice cream maker and freeze according to manufacturer's directions.
• NOTE: For an extra-special flavor, try adding 2-4 tablespoons of Kahlua about five minutes before the end of the freezing cycle in the ice cream maker. (You can make great homemade Kahlua using Recipe #18458.).

FROZEN STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
• Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
• Mix sliced strawberries with sugar; set aside.
• Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
• Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
• Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.

FROZEN LEMON SQUARES

Steps:

• Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
• Beat yogurt and concentrate with mixer until blended; spread over crust.
• Freeze 4 hours or until firm. Serve topped with COOL WHIP.

FROZEN LATTE SQUARES

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.