I, myself am not that much of a sweet-tooth but a nice sweet dessert after a meal is a weakness. The cravings are real and never ending. And how can we deny the fact that a good dessert takes a decent time for its preparation or baking. And the fuss is always tiring and time taking but don’t you guys worry about it. Today, I bring to you 5 easy and quick pick desert recipes that will rule your heart and give you and your tummy the satisfaction it deserves.
Berries and Coconut Cream
Serves 8
Preparation Time 10 min
Total Time 10 min
INGREDIENTS
- 900 grams mixed berries (such as blackberries and raspberries)
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 1 cup heavy cream
- ½ cup cream of coconut (such as Coco Lopez)
DIRECTIONS
- In a large bowl, gently toss the berries, sugar, and lime juice.
- With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.
Raspberry Fool
Serves 4
Preparation Time 10 min
Total Time 10 min
INGREDIENTS
- ½ cup raspberry jam
- 1 ¼ cups heavy cream
- 1 tablespoon granulated sugar
- 1 cup fresh raspberries
- 4 cookies
DIRECTIONS
- In a large bowl, beat the heavy cream with the sugar until stiff peaks form.
- In a small bowl, whisk the jam until smooth; fold into the whipped cream. Spoon into serving bowls and garnish with the raspberries and cookies.
Strawberry Ice Cream Sandwiches
Serves 4
Preparation Time 5 min
Total Time 5 min
INGREDIENTS
- ½ pint strawberry ice cream, slightly softened
- 16 small crisp cookies
DIRECTIONS
- Sandwich the ice cream between the cookies.
- Serve immediately or freeze, covered, for up to 3 days.
Doughnuts
Serves 8
Preparation Time 15 min
Total Time 15 min
INGREDIENTS
- ¾ cup vegetable oil
- 1 8-count package large refrigerated biscuits
- ½ cup sugar
- ¼ teaspoon ground cinnamon
DIRECTIONS
- Heat ½ cup of the oil in a medium pan over medium-low heat.
- Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for “holes.”
- Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
- In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
- This recipe makes 8 doughnuts, plus holes.
Easy Ice Cream Cake
Serves 6 to 8
Preparation Time 10 min
Total Time 1 hr 10 min
INGREDIENTS
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 6 ice cream sandwiches (5o grams each)
- ½ cup chocolate chips, chopped
DIRECTIONS
- Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
- In a large bowl, beat the cream and sugar until stiff peaks form.
- In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
- Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
- Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.
I hope you guys enjoy your desert and it shows you a gooood time! If you have got any new ideas for these recipes please share with us in the comments section.
