Light And Creamy Tropical Dessert Recipes

LIGHT AND CREAMY TROPICAL DESSERT

Light and Creamy Tropical Dessert image

A creamy and fruity dessert makes a refreshing finale to any meal.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h

Yield 15

Number Of Ingredients 13

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup finely chopped slivered almonds
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping (heavy) cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces

Steps:

Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 25 g, TransFat 1 g

CREAMY TROPICAL DESSERT (LIGHTER RECIPE)

Creamy Tropical Dessert (lighter recipe) image

Enjoy these chilled creamy fruit squares without worrying about your waistline! Removing fat--but not flavor--is easily accomplished with reduced-fat cream cheese and frozen whipped topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h

Yield 15

Number Of Ingredients 12

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup margarine, softened
1/2 cup powdered sugar
1/2 cup almonds, finely chopped
1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened
2/3 cup granulated sugar
2 teaspoons vanilla
1 can (20 oz) crushed pineapple, drained, 1 cup juice reserved
3 cups Cool Whip lite frozen whipped topping, thawed
2 cups miniature marshmallows
1 tablespoon cornstarch
1 cup kiwifruit slices or strawberries, quartered

Steps:

Heat oven to 400°F. In large bowl, beat flour, margarine and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Spread in ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown; cool.
In large bowl, mix cream cheese, granulated sugar and the vanilla until smooth. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Fold whipped topping and marshmallows into cream cheese mixture. Spread over pastry crust. Cover and refrigerate at least 8 hours but no longer than 48 hours.
In 2-quart saucepan, gradually stir reserved 1 cup pineapple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit. Cut dessert into squares; serve with fruit mixture. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

TROPICAL CREAMY DESSERT

Tropical Creamy Dessert image

Combine fresh papaya, pineapple and mango with toasted coconut for a dessert that brings you to the islands, even if only for a little while.

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
4 cups chopped assorted fresh fruit, such as papaya, strawberries, pineapple and mango
1/4 cup firmly packed brown sugar
1/2 cup prepared TANG Orange Flavor Drink Mix
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add milk, lemon peel and juice; mix well.
Spoon evenly into 8 dessert glasses; cover. Refrigerate at least 1 hour.
Place fruit in medium bowl. Add sugar and prepared orange drink; toss to coat. Spoon evenly over desserts; sprinkle with coconut.

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 45 g, Protein 6 g

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