GELATINA TRES LECHES
Los niños les encantarán ayudar a preparar este colorido postre de frutas que es tan divertido de hacer como lo es de comer.
Provided by My Food and Family
Categories Postres
Time 2h20m
Yield 14 porciones de 1/2 taza cada una
Number Of Ingredients 9
Steps:
- Mezcla cada una de las gelatinas con 1-1/2 taza de agua hirviendo en recipientes aparte y revuelve durante 2 minutos hasta que estén completamente disueltas. Vierte cada una de las gelatinas por separado en tres moldes cuadrados de 8 pulgadas. Ponlas en la nevera durante 2 horas o hasta que cuajen.
- Mezcla, entretanto, los ingredientes restantes. Ponlos en la nevera hasta el momento de su uso.
- Corta la gelatina en cubos de 1/2 pulgada. Colócalos en un tazón grande. Incorpora suavemente la mezcla de leches. Espolvoréalo con las nueces pecanas justo antes de servir.
Nutrition Facts : Calories 150, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
JELL-O TRES LECHES
The kids will love helping you prepare this colorful fruit dessert which is as much fun to make as it is to eat.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Add 1-1/2 cups boiling water to each flavor gelatin mix in separate bowl; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8-inch square pan. Refrigerate 2 hours or until firm.
- Meanwhile, combine all remaining ingredients except nuts. Refrigerate until ready to use.
- Cut gelatin into 1/2-inch cubes; place in large bowl. Gently stir in milk mixture; sprinkle with nuts.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
G'S TRES LECHES CAKE
A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.
Provided by Garnet B.
Categories World Cuisine Recipes Latin American Mexican
Time 2h5m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
- Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
- Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
- Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
- Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 42.7 g, Cholesterol 120.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 221.9 mg, Sugar 32.3 g
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