Yogurt Sherbet

Name: Yogurt Sherbet
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 cup unsweetened fruit (peaches, raspberries or strawberries); 1 ripe banana, sliced; 1 (8 ounce) carton (1 cup) plain yogurt*; 3/4 cup orange juice; 1/2 cup crushed pineapple, drained; 1/3 cup honey

October 6, 2020 BeckieLeave a comment

Yogurt Sherbet

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Yum

Cuisine American

Category Desserts and Sweets Frozen Treats

Persons

Serving Size

1/2 cup

Prep Time

20 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

1 cup unsweetened fruit (peaches, raspberries or strawberries)
1 ripe banana, sliced
1 (8 ounce) carton (1 cup) plain yogurt*
3/4 cup orange juice
1/2 cup crushed pineapple, drained
1/3 cup honey

Instructions

In blender, combine all ingredients. Process at medium speed until smooth and creamy. (Sherbet can be mixed with mixer or egg beater, but mash banana and fruit before adding remaining ingredients.)
Pour into ice cube tray or 9x5-inch loaf pan. Freeze until firm but not solid (1 1/2 to 2 hours).
Place in bowl and beat until creamy. Return to freezer container, cover and freeze until firm, 5 to 6 hours.
Allow to soften slightly before serving.
Makes 6 servings (1/2 cup each)

Notes

*If desired use fruit-flavored yogurt and decrease honey to 2 tablespoons.

Or to make in Ice Cream Machine: Combine all ingredients place in ice cream freezer and freeze according to manufacturer's directions.

Total Time: does not include any cooling, chilling, freezing or wait times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1/2 cup
Calories		130.55 kcal
% Daily Value*
Total Fat 1.4 g		2.2%
	Saturated Fat 0.83 g	4.2%
	Trans Fat
Cholesterol 4.91 mg		1.6%
Sodium 20.01 mg		0.8%
Total Carbohydrate 29.93 g		10%
	Dietary Fiber 1.2 g	4.8%
	Sugars 23.54 g
Protein 2.01 g

Vitamin A 2.59 %		Vitamin C 27.57 %
Calcium 5.59 %		Iron 2.07 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

banana,

crushed pineapple,

peaches,

plain yogurt,

raspberries,

strawberries

Fig-Honey Gelato

April 17, 2018July 11, 2020 BeckieLeave a comment

Fig-Honey Gelato

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Yum

Cuisine Italian

Category Desserts and Sweets Frozen Treats

Persons

Rate this recipe

0 ratings

Ingredients

Fig-Honey Gelato

1 lb. fresh figs, quartered
1/2 cup sugar
2 tablespoons honey
1 tablespoon orange liqueur
1/3 cup mascarpone
1 1/2 cups milk
Pinch salt

Instructions

In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart. Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.
Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt.
Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker’s instructions.
Makes 1 quart.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		346.78 kcal
% Daily Value*
Total Fat 9.83 g		15.1%
	Saturated Fat 5.44 g	27.2%
	Trans Fat
Cholesterol 30.05 mg		10%
Sodium 183.52 mg		7.6%
Total Carbohydrate 61.96 g		20.7%
	Dietary Fiber 3.31 g	13.2%
	Sugars 58.64 g
Protein 4.9 g

Vitamin A 13.29 %		Vitamin C 2.58 %
Calcium 16.27 %		Iron 3.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

fresh figs,

gelato,

honey,

ice cream,

mascarpone,

orange liqueur

Cookie Bowls

March 12, 2018August 3, 2020 BeckieLeave a comment

Cookie Bowls

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Yum

Cuisine American

Category Desserts and Sweets Frozen Treats

Persons

Serving Size

1 each

Prep Time

4 hours, 20 minutes

Total Time

4 hours, 20 minutes

Rate this recipe

1 ratings

Ingredients

1 cup butter, melted
1 cup brown sugar
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/4 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups mini chocolate chips
Ice cream, for serving
Chocolate sauce, for drizzling

Instructions

In a large bowl, beat melted butter, brown sugar, and granulated sugar until smooth and pale. Stir in flour, milk, vanilla, and salt and stir until combined. Fold in chocolate chips.
Invert a 12-cup muffin pan and cover the bottom with plastic wrap.
Press about 1/4 cup of cookie dough around each inverted muffin pan cup to create a bowl. (Depending on how thick you make each bowl, you may only have enough dough for 9 or 10 cups.)
Place the whole pan in the freezer and freeze until solid, about 4 hours.
Scoop ice cream into bowls, drizzle with chocolate sauce and serve immediately.

Notes

Prep time includes the 4 hour chill time.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		576.92 kcal
% Daily Value*
Total Fat 27.49 g		42.3%
	Saturated Fat 17.13 g	85.7%
	Trans Fat 0.81 g
Cholesterol 57.36 mg		19.1%
Sodium 132.19 mg		5.5%
Total Carbohydrate 77.97 g		26%
	Dietary Fiber 1.8 g	7.2%
	Sugars 51.91 g
Protein 5.47 g

Vitamin A 18.43 %		Vitamin C 0.27 %
Calcium 7.67 %		Iron 11.04 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

brown sugar,

chocolate chips,

freeze,

milk

Black-and-White Ice Cream Tart

February 25, 2018August 18, 2020 BeckieLeave a comment

Black-and-White Ice Cream Tart

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Yum

Cuisine American

Category Desserts and Sweets Frozen Treats

Persons

Serving Size

1 slice

Prep Time

4 hours, 15 minutes

Total Time

4 hours, 15 minutes

Rate this recipe

0 ratings

Ingredients

24 chocolate sandwich cookies (about 10 ounces) such as Oreo
1 tablespoon butter, melted
2 pints vanilla ice cream, softened (see Note)

Instructions

Coarsely chop 6 cookies; set aside.
Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.
Dollop ice cream by the 1/4 cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.
To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan.
Transfer to a serving plate, and cut into slices.
Serves 8.

Notes

Let ice cream stand at room temperature 30 minutes, or microwave it in 10-second increments until spreadable.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 slice
Calories		156.31 kcal
% Daily Value*
Total Fat 8.99 g		13.8%
	Saturated Fat 5.48 g	27.4%
	Trans Fat 0.06 g
Cholesterol 32.86 mg		11%
Sodium 58.82 mg		2.5%
Total Carbohydrate 16.64 g		5.5%
	Dietary Fiber 0.51 g	2%
	Sugars 14.62 g
Protein 2.4 g

Vitamin A 10.0 %		Vitamin C 0.44 %
Calcium 8.52 %		Iron 1.34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

3 ingredients,

9-inch tart pan,

butter,

easy,

Oreo cookies,

vanilla ice cream

Ice Cream Cake

August 26, 2017December 14, 2019 BeckieLeave a comment

Ice Cream Cake

Save to BigOven

Yum

Cuisine American

Category Cakes Frozen Treats

Persons

Serving Size

Prep Time

10 hours, 25 minutes

Cook Time

25 minutes

Total Time

10 hours, 50 minutes

Rate this recipe

1 ratings

Ingredients

Ice Cream Cake

3/4 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 2% milk, divided
3 tablespoons shortening
1 egg white
1/4 teaspoon vanilla extract
2 cups chocolate ice cream, softened
1/4 cup chopped maraschino cherries
1/4 cup chopped walnuts
1-1/2 cups whipped topping
cooking spray

Instructions

In a small bowl, combine the flour, sugar, baking powder and salt. Add 1/4 cup milk and shortening; beat for 2 minutes on medium speed. Add egg white, vanilla and remaining milk; beat 2 minutes longer.
Pour into a 6-in. round baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the ice cream, cherries and walnuts. Press into a foil-lined 6-in. round baking pan. Cover and freeze for 2 hours or until firm.
Place cake on a serving plate; invert ice cream layer onto cake. Discard foil. Spread whipped topping over top and sides of cake. Cover and freeze for 8 hours or overnight. Remove from the freezer 5 minutes before serving.
Yield: 6 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 6
Calories		389.35 kcal
% Daily Value*
Total Fat 19.62 g		30.2%
	Saturated Fat 7.25 g	36.3%
	Trans Fat 0.85 g
Cholesterol 27.44 mg		9.1%
Sodium 208.07 mg		8.7%
Total Carbohydrate 50.44 g		16.8%
	Dietary Fiber 1.47 g	5.9%
	Sugars 33.79 g
Protein 5.25 g

Vitamin A 9.76 %		Vitamin C 0.44 %
Calcium 14.9 %		Iron 10.9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cake flour,

chocolate ice cream,

Maraschino cherries,

Walnuts

Frozen S’More Pops

August 27, 2014December 6, 2020 BeckieLeave a comment

Frozen S'More Pops

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Yum

Cuisine American

Category Frozen Treats

Persons

Serving Size

1 each

Prep Time

20 minutes

Cook Time

4 hours

Total Time

4 hours, 20 minutes

Rate this recipe

0 ratings

Ingredients

4 squares Baker’s Semi-Sweet Chocolate, melted
2/3 cup canned sweetened condensed milk
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1-1/4 cups cold milk
1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping
1 cup Jet-Puffed Miniature Marshmallows
9 Nabisco Grahams, broken in half (18 squares)

Instructions

Mix melted chocolate and condensed milk; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until well blended. Stir in COOL WHIP and marshmallows.
Spread bottoms of graham squares with chocolate mixture. Place 9 squares, chocolate-sides up, in 9-inch square pan. Cover with pudding mixture and remaining graham squares, chocolate-sides down. Freeze 4 hours.
Remove dessert from freezer 5 minutes before serving. Let stand at room temperature to soften slightly. Use serrated knife to cut dessert into 18 bars, following lines in top crackers. Insert wooden pop stick into end of each frozen bar just before serving.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		186.34 kcal
% Daily Value*
Total Fat 9.71 g		14.9%
	Saturated Fat 5.34 g	26.7%
	Trans Fat 0.0 g
Cholesterol 23.21 mg		7.7%
Sodium 209.7 mg		8.7%
Total Carbohydrate 23.01 g		7.7%
	Dietary Fiber 0.83 g	3.3%
	Sugars 17.19 g
Protein 3.21 g

Vitamin A 7.97 %		Vitamin C 0.33 %
Calcium 7.69 %		Iron 3.43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Chocolate Instant Pudding,

condensed milk,

cool whip,

cream cheese,

semi-sweet chocolate

Fresh Cranberry Sorbet

August 26, 2014November 25, 2020 BeckieLeave a comment

Fresh Cranberry Sorbet

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Yum

Cuisine American

Category Desserts and Sweets Frozen Treats Fruits

Persons

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

1 lb. fresh cranberries, about 4 cups
4 cups water
1 3/4 cups sugar
1 teaspoon lemon juice
Fresh cranberries for garnish
Sugar
Mint sprigs

Instructions

Wash cranberries in strainer under cold running water. Put them in a medium pan with 4 cups water.
Bring to a boil over high heat; reduce heat to low, cover tightly and simmer for 10 to 12 minutes or til they can be easily mashed against the side of the pan with a spoon.
Stir in sugar and lemon juice.
Puree cranberries and cooking liquid in batches in food processor with metal blade. Strain into bowl. Discard skins.
Pour mixture into 2 or 3 ice cube trays. Freeze til solid. May be frozen for 1 week.
Put a few cubes of cranberry ice into food processor with metal blade. Process til broken up and continue processing while dropping cubes one at a time through feed tube. You will need to do this step in batches. Ad each batch become finely pureed land snowy, remove to a bowl.
Place in freezer. When all batches have been processed and sorbet has hardened somewhat, scoop into 8 small ramekins, custard cups or soufflé dishes.
To garnish: Put cranberries on cake rack over cookie sheet. Brush cranberries lightly with water. sprinkle lightly with sugar. Put on top of sorbet. Cover loosely with foil and return to freezer. May be frozen overnight.
Before serving, put a sprig of mint next to cranberries. Makes about 1 quart or 8 servings.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		206.42 kcal
% Daily Value*
Total Fat 0.09 g		0.1%
	Saturated Fat 0.01 g	0.1%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 6.77 mg		0.3%
Total Carbohydrate 53.47 g		17.8%
	Dietary Fiber 2.71 g	10.8%
	Sugars 48.62 g
Protein 0.27 g

Vitamin A 0.51 %		Vitamin C 8.86 %
Calcium 1.14 %		Iron 1.86 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

fresh cranberries,

sugar,

water

Easy Celebration Ice Cream Cake

August 17, 2014October 4, 2020 BeckieLeave a comment

Easy Celebration Ice Cream Cake

Save to BigOven

Yum

Cuisine American

Category Cakes Desserts and Sweets Frozen Treats

Persons

Serving Size

1 slice

Prep Time

15 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

24 Oreo Cookies, divided
2 cups strawberry ice cream, softened
2 cups thawed Cool Whip Whipped Topping, divided
2 cups chocolate ice cream, softened
2 tablespoons hot fudge ice cream topping

Instructions

Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup Cool Whip and reserved crumbs. Cover with chocolate ice cream.
Freeze 4 hours.
Remove dessert from freezer 10 minutes before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining Cool Whip; drizzle with fudge topping.

Notes

Total Time: does not include any cooling, chilling or wait times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 slice
Calories		203.92 kcal
% Daily Value*
Total Fat 9.74 g		15%
	Saturated Fat 4.72 g	23.6%
	Trans Fat 0.02 g
Cholesterol 18.42 mg		6.1%
Sodium 115.54 mg		4.8%
Total Carbohydrate 27.91 g		9.3%
	Dietary Fiber 1.07 g	4.3%
	Sugars 14.78 g
Protein 2.79 g

Vitamin A 6.3 %		Vitamin C 1.77 %
Calcium 5.75 %		Iron 15.29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

5 ingredients,

chocolate ice cream,

cool whip,

hot fudge topping,

Oreo cookies,

strawberry ice cream

Cranberry Sorbet

August 11, 2014August 15, 2020 BeckieLeave a comment

Cranberry Sorbet

Save to BigOven

Yum

Cuisine American

Category Desserts and Sweets Frozen Treats

Persons

Prep Time

8 hours, 35 minutes

Cook Time

10 minutes

Total Time

8 hours, 45 minutes

Rate this recipe

0 ratings

Ingredients

2 cups cranberries
1 cup fresh orange juice
1 tablespoon grated orange zest
3 cups water
1 cup sugar
1 tablespoon lemon juice

Instructions

Place berries, juice, zest and cup of the water in a saucepan; cook over medium heat until berries pop, for about five to seven minutes. Coarsely mash berries.(You should have about 1 cup.) Add sugar, lemon juice and remaining water. Simmer for about a half hour, stirring often, until a syrup forms.
Let cool, then refrigerate for six hours or overnight. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight container in the freezer.
Yield: 1 quart

Notes

Prep time includes chilling times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		166.0 kcal
% Daily Value*
Total Fat 0.14 g		0.2%
	Saturated Fat 0.02 g	0.1%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 6.28 mg		0.3%
Total Carbohydrate 42.52 g		14.2%
	Dietary Fiber 1.88 g	7.5%
	Sugars 38.28 g
Protein 0.46 g

Vitamin A 0.6 %		Vitamin C 30.99 %
Calcium 1.31 %		Iron 1.12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cranberries,

ice-cream maker,

orange juice,

orange zest,

sugar

Cookies & Creme Pudding Pops

August 9, 2014August 7, 2020 BeckieLeave a comment

Cookies & Creme Pudding Pops

Save to BigOven

Yum

Cuisine American

Category Desserts and Sweets Frozen Treats

Persons

Serving Size

1 each

Prep Time

5 hours, 10 minutes

Total Time

5 hours, 10 minutes

Rate this recipe

0 ratings

Ingredients

1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
2 cups milk
6 Oreo Cookies
1/2 cup thawed Cool Whip Whipped Topping

Instructions

Beat pudding mix and milk in large bowl with whisk 2 minutes.
Place cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.
Add cookies and Cool Whip to pudding; stir just until blended.
Spoon into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

Notes

Recipe and photograph are the property of My Food and Family

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		125.2 kcal
% Daily Value*
Total Fat 4.27 g		6.6%
	Saturated Fat 2.03 g	10.2%
	Trans Fat 0.01 g
Cholesterol 7.96 mg		2.7%
Sodium 272.19 mg		11.3%
Total Carbohydrate 19.5 g		6.5%
	Dietary Fiber 0.67 g	2.7%
	Sugars 14.59 g
Protein 2.51 g

Vitamin A 3.48 %		Vitamin C 0.0 %
Calcium 6.78 %		Iron 6.38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

4 ingredients,

Chocolate Instant Pudding,

cool whip,

milk,

Oreo cookies

Yogurt Sherbet

Ingredients

Instructions

Notes

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Fig-Honey Gelato

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Fig-Honey Gelato

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Black-and-White Ice Cream Tart

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Ice Cream Cake

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