Choose a Fruit - Fool

Choose a Fruit - Fool

Yes, LOL. That's the name of this dessert 😁😋

ingredients

• 1 1/2 cups fruit (raspberries; blackberries; blueberries; thinly sliced strawberries; finely chopped apricots; or finely chopped, peeled peach, mango, or kiwi fruit)
• 1 to 2 tablespoons granulated sugar
• 1 cup whipping cream 
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• Additional fruit (optional)
• Cookies (optional)

directions

1. For fruit: In a large mixing bowl, combine the fruit and 1 to 2 tablespoons sugar. Let mixture stand for 10 minutes. Place 1 cup of the fruit mixture in a food processor or blender. Cover and process or blend until pureed. Stir pureed fruit back into fruit in bowl. Cover and chill about 2 hours or until cold.
2. For whipped cream: In a chilled medium mixing bowl, combine whipping cream, 2 tablespoons sugar and the vanilla. Beat with an electric mixer using chilled beaters on medium speed until almost-stiff peaks form.
3. With a rubber spatula gently fold the pureed fruit into the whipped cream mixture, leaving visible swirls. To serve, divide the swirled fool among four to six small dessert glasses or dishes. Serve immediately or cover and chill up to 2 hours before serving.

OK, this looks wicked easy to make! 4 Ingredients! If I can do this, anyone can!!

For the full article go to: Midwest Living

C ~

💋

www.authorcasalo.com

Indulge in the Spicy Side of Romance

Pineapple Upside Down Cake Sunday

Pineapple Upside Down Cake Sunday

• Makes: 4 servings
• Hands On 15 mins
• Total Time 15 mins

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.

ingredients

• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon
• 1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
• 1 pint dulce de leche or vanilla ice cream
• 1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
• Whipped cream
• 4 maraschino cherries with stems

directions

1. In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
2. Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

tip

• * To toast pound cake: Preheat oven to 350 degrees . Spread crumbled pound cake pieces on a 15x10x1-inch baking pan. Bake for 5 to 10 minutes or until lightly toasted.

nutrition facts

(Pineapple Upside-Down Cake Sundaes)

Servings Per Recipe 4, Fat, total (g) 30, vit. A (IU) 605, cal. (kcal) 786, calcium (mg) 424, pro. (g) 12, Potassium (mg) 639, sugar (g) 106, fiber (g) 1, sodium (mg) 385, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 16, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 8, carb. (g) 120, Niacin (mg) 1, sat. fat (g) 18, Riboflavin (mg) 1, Thiamin (mg) 0, chol. (mg) 128, vit. C (mg) 19, iron (mg) 1

From our friends at Midwest Living - all rights reserved.

Don't forget to check out Friday's Fun Drink Friday for a yummy drink to pair with the dessert above!!

Have a safe and fun summer and remember to Read Lots and Stay Spicy!!

C  ~

www.authorcasalo.com

C.A. @ Simon and Schuster