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Vanilla and fruit dessert

Vanilla and fruit dessert

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How about a Vanilla and Fruit Dessert, fasting recipe?

  • 1/2 liter drink JOYA soy Vanilla or Calcium
  • 1 sachet of vanilla pudding
  • 4 tablespoons sugar
  • 500g fresh fruit (frozen) - raspberries, strawberries, berries, etc.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Vanilla and fruit dessert:

Along with soy milk and sugar, prepare vanilla pudding.

When it is ready, mash the fruit until you get a fine paste.

To assemble the dessert, use transparent glasses or bowls and alternate two layers of pudding with a layer of mashed fruit in the middle.

For decoration, you can use whole fruits.

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DIET recipes for fruit desserts

If you want to enjoy the sweet or more sour flavors of fruits, without worrying about extra calories or pounds, include in your diet the following dietary recipes for fruit desserts.

Border with melon and apple juice

This modern version of sorbet will convince you that it is worth keeping fresh fruits and natural juices at hand to prepare an appetizing snack. Use the blender to mix 4 slices of diced melon, a cup of unsweetened apple juice and 2 tablespoons of lime juice.

Pour the mixture into a metal or glass bowl. Put the bowl in the freezer, then after 30 minutes use a spoon or spatula to shake the mixture. It is very important to prevent uniform sorbet freezing. This way you will get the ideal texture of a Granite.

After 3 hours, take the bowl out of the freezer and with the help of a metal spoon, break the ice into small pieces. Pour the ice into a glass or cup, add a mint and raspberry leaf as an ornament. One serving of these fruit desserts contains 66 calories.


Ice cream on a stick with strawberries and bananas

The little ones can simply be enchanted by the various varieties of ice cream on the stick. Fruit dessert specialists offer you a simple recipe to complete a diet menu. Throw in the blender 2 cups of raspberries, strawberries and a sliced ​​banana.

Add 2 tablespoons brown sugar and 2 cups vanilla ice cream. Pour the cream into the special supports to prepare the ice cream on the stick. Keep ice cream in the freezer for 4 hours. Serve snack after lunch or dinner. One serving of this beloved dessert contains 85 calories.


Summer cake with strawberries

On hot days a cold snack is always welcome. You don't have to turn on the oven to prepare fruit desserts or a delicious cake that will satisfy your craving for sweets. This time we offer you the recipe for a strawberry cake.

Buy 500 gr of strawberries. Put the fruit in a cake pan. In a frying pan, mix a packet of vanilla pudding with 2 cups of water and a packet of plain or strawberry-flavored unsweetened gelatin. After the mixture has reached boiling point, pour the gelatin and pudding over the strawberries.

Keep the dessert in the refrigerator for about 4 hours. Then cut the cake into slices and add a little skim cream for decoration. One serving of this snack contains 70 calories.

Grilled peaches with Greek yogurt

The simplest fruit desserts can be made in minutes. Cut a few peaches in half. Put the fruit in the oven for 2-3 minutes. Remove the ripe peaches, pour a little honey inside, respectively put a little cinnamon and a teaspoon of Greek yogurt or light vanilla on top. Voila!

You can also experiment with other fruits. Pineapple, mango and grilled bananas are just as delicious. A portion of this goodness contains 70 calories.

Fruits filled with Greek yogurt

Another super-simple recipe helps you diversify your diet and refrain from eating chocolate and cakes. Remove the inside of 4-5 strawberries, cut a few peaches in half. Pour inside a teaspoon of Greek yogurt sweetened with a little fruit jam.

Put the snacks in the freezer for 10-15 minutes. Serve the fruit filled with vanilla ice cream or a little whipped cream. One serving of these fruit desserts contains 30 calories.

Ingredients Vanilla ice cream

  • 2 yolks
  • 2 whole eggs
  • 1 pinch of salt
  • 400 ml. of milk
  • 400 grams of whipped cream
  • 2 natural vanilla pods
  • 8-10 tablespoons sugar (to taste)

Preparation Vanilla ice cream

1. The vanilla pods are grown lengthwise and the seeds are scraped with the tip of a knife. The vanilla seeds together with the pods are put in a saucepan together with the milk. Heat the milk on the fire until it sticks to the surface and is about to boil. Remove the pan from the heat and cover with the lid. Let it rest for 30 minutes, to infuse the vanilla in the milk and make sure we get a fragrant vanilla ice cream.

Remove the vanilla pods after the infusion time. You can also strain the milk to remove the vanilla seeds, which I sometimes do, otherwise my family reproaches me for making & # 8222 ice cream with ants & # 8221.

2. During the rest of the milk with vanilla, in a large bowl beat eggs and yolks with salt powder and all the sugar until a thick cream is formed.

3. The strained milk is poured back into the pan and heated on the fire until it starts to boil.

Pour the hot milk over the egg cream, little by little and beating constantly, until it is completely incorporated. Transfer the milk cream and eggs to a saucepan and put on low heat, stirring constantly, until it thickens enough to cover the spoon with which it is mixed.

4. Pour the fluid cream obtained in a large bowl, let it cool a little and add the whipped cream (unsweetened and unsweetened), stirring until well blended. This is the basic composition for vanilla ice cream, which is left to cool to room temperature, then refrigerated for at least 1-2 hours, preferably overnight.

For simple pandispan with vanilla, beat the egg whites. Add the vanilla sugar and beat well, so that the egg whites harden as for meringues. Separately, crush the yolks in a plate, mix with the egg whites, add the flour, mixing everything lightly, from top to bottom, so as not to leave.

Grease a form well with butter (a large one or individual forms), sprinkle with flour, pour the composition and bake the pandispan for an hour on the right heat. Quantities can be increased as desired.

Vanilla cream (patissiere creams) is prepared according to the instructions in the recipe. It is a light milk cream.

The fruits are washed and peeled.

We let the pandispan top cool in the oven, and after it has cooled, we pour vanilla cream on top, also cooled, and decorate with berries.

Ingredients for the mini tart recipe with vanilla cream and berries

  • Flour - 250 g
  • Cold butter cut into cubes - 125 g
  • Old - 80 g
  • Salt - & frac12 teaspoon
  • Vanilla sugar - 1 tsp
  • An egg.
  • Cream:
  • Milk - 0.5 l
  • Egg yolks - 3
  • Old - 100g
  • Flour - 30 g
  • Corn starch - 25 g
  • Vanilla sugar - 1 tsp
  • Peeled orange or lemon peel.

How do we prepare the recipe for mini tarts with vanilla cream and berries?

Fraged dough

Mix in a bowl flour (not to be sifted), sugar, vanilla sugar and salt. Add the diced cold butter and mix with cold hands until you get crumbs.

It is desirable to use all the cold ingredients (even flour, sugar), but the bowl must be placed in the refrigerator for 5 minutes, wash your hands in cold water, wipe, then mix the dough by hand. This way, the butter does not melt and we get a very good dough.
In the dough obtained add the egg. It is added to & bdquolega & rdquo the dough. Some confectioners add a few tablespoons of water for this purpose, others a few tablespoons of sour cream.

Depending on what ingredient we add at this stage, we will get a different level of fragility of the mini tarts. We will get a dough that gathers hard. Put the dough in a plastic bag and leave it in the fridge for 20 minutes.

Mini tarts with vanilla cream and berries

Then we break large pieces of walnut into shapes and form mini tarts by pressing the crust with our fingers.

if you have larger and not very deep shapes, leave the dough in the fridge for a longer time, spread it out and cut circles larger than the diameter of the shape. Transfer the discs to shapes and press with your fingers.
After we have formed all the tarts, we prick the tarts with a fork.
There are 2 ways to bake mini tarts. Immediately after we have formed them, we put in them baking paper and balls for baking (they can be replaced with beans, peas or chickpeas).
Because I didn't have balls or beans in the house, I froze the tarts for 2 hours.
Bake the mini tarts at 200C, about 20 minutes or until you get the desired color.

If you brown the tarts harder, they become stronger, that's how we like them.
Let the mini tarts cool.
We prepare cream.

Mix the egg yolks with the egg, add the vanilla sugar, lemon peel, flour, cornstarch. Mix so as not to have lumps and pour the milk gradually. Pour the composition into a saucepan and put on medium heat, stirring constantly. The cream changes its consistency quickly, in about 5 minutes.
Put the cream in mini tarts with a spoon or a bag with dui. Garnish with berries.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Radmila Girbu can be found here.

The average grade given by the jury for this recipe is 9.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Mini tarts with vanilla cream and berries

Thank You cake

Thank you cake with berries, a light dessert with two overlapping tops baked at once, Philadelphia cream cheese and jelly with berries.

Thank You Cake, is a simple, quick and very tasty recipe, it is made so easy and fast, with simple and accessible ingredients, and the result is truly wonderful!

I had seen her for some time at my friend Ioana Curt, a very talented young woman in the confectionery and I thought I had to do it, she winked at me and I couldn't help myself, although I still had a few in the fridge yesterday. slices of winter dream cake with almonds, cherries and white chocolate cream.

The combination and its appearance captivated me at first sight and as it is known that I am a fan of sweets, I got to work, which came out. A spectacular dessert with a much superior taste compared to the ingredients used. A countertop consisting of 2 countertops, vanilla and coconut, in turn slightly creamy, in combination with berries and cream cheese is more than I imagined.

Stay tuned for the list of ingredients, but also how to prepare the best berry thank you cake.

Other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Ingredients for the coconut top:

  • 6 egg whites (200-220 g)
  • A pinch of salt
  • 180 g caster sugar
  • 120 g grated coconut

Ingredients for the vanilla top:

Ingredients for syrup:

  • 150 ml of water
  • 70 g caster sugar
  • 1 tablespoon vanilla essence
  • Grated peel of a lemon

Ingredients for cream cheese:

  • 300 g Philadelphia cheese
  • 200 g white chocolate
  • 7 g gelatin
  • 300 ml whipped cream
  • 100 g powdered sugar

Ingredients for jelly with berries:

Preparation for the coconut top:

Preheat the oven to 175 degrees Celsius.

Wallpaper an oven tray with 35/24 cm baking paper

Beat the egg whites with a pinch of salt until they leave light waves like soft snow. Gradually add the sugar and continue beating until you get a firm and glossy meringue.

Add the coconut flakes in 2 slices and mix gently with movements from bottom to top until all the coconut is incorporated.

Pour into the pan and level.

Preparation for the vanilla top:

Beat the egg whites with a pinch of salt until they leave light waves like soft snow. Gradually add the sugar and continue beating until you get a firm and glossy meringue.

Add the yolks and mix gently.

Incorporate the sifted flour into 2 slices and mix gently with movements from bottom to top until all the flour is incorporated.

Pour the composition over the coconut and level. Bake for 25-30 minutes or until the toothpick test passes.

Remove from the oven, remove the baking sheet and leave to cool on a grill.

Preparation for syrup:

Put the water, sugar, lemon peel and vanilla essence in a kettle and bring to a boil, then let it cool completely.

Turn the top upside down so that the vanilla top is down and the coconut top up, syrup the top and set it aside.

How to prepare the cream:

For starters we will beat the cream following the steps below.

Beat the cream until it leaves light waves on the surface, like a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream.

Melt the chocolate on a steam bath, then add the slightly heated gelatin and mix until smooth. Take the bowl off the steamer and leave it to cool.

Mix the cream cheese for 4-5 minutes then add the white chocolate over the cream cheese and mix until incorporated and obtain a fine and homogeneous cream.

At the beginning we add a third of the amount of cream and mix vigorously until it is homogenous, the rest of the cream we gradually incorporate with folding movements until we obtain a fine and homogeneous cream.

Pour the cream over the syrupy top, level and put in the freezer for 30-40 minutes, during which time we make fruit jelly.

Preparation for berry jelly:

Put the hydrated gelatin in a bowl with 4 tablespoons of water and leave it for 10 minutes.

In a saucepan put the fruit and sugar on low heat until it leaves juice, then simmer for about 10-12 minutes or until about a third.

Add the hydrated gelatin over the fruit and incorporate it. We do the jelly test, taking a teaspoon of the composition and put it on a cold plate in the fridge. If it hardens, it means that it is suitable for casting, but not before letting it cool down.

Pour the jelly over the cheese composition, bring to the same level and leave to cool until the next day.

Vanilla and fruit cake

In a large bowl put the yolks, caster sugar, vanilla bean core.

Mix very well with the mixer, about 10-12 minutes at high speed, until the yolks become whitish and double in volume. It should result in a cream in which the sugar granules are no longer felt.

Add the flour and mix very well with the mixer. Pour the warm milk into a thin thread, stirring constantly with the mixer.

Put the cream obtained on the fire, in a steam bath or in a double-bottomed pan. Boil the cream over low heat, stirring well, so that it does not stick to the bottom of the pan.

The cream is ready when it has the consistency of a pudding. We put the hot cream in a bowl and cover it with food foil, so that the foil touches the surface of the cream. This way the cream will not crust. As it cools, it will harden more and more. When the cream cools to room temperature, leave it in the fridge for at least 2 hours before use.

To fill the cake, syrup the tops with fruit juice or burnt sugar syrup, put a generous layer of vanilla cream and a generous layer of assorted berries.

The better the cake, the longer it stays in the fridge before serving, enjoy!

Video: Υγιεινό παρφέ γιαουρτιού


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