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DESSERTS Brownie Bites With Caramel Fluff

DESSERTS Brownie Bites With Caramel Fluff

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Published by Sunnia Talha
Recipes of some of the most mouth watering desserts......have fun
Recipes of some of the most mouth watering desserts......have fun

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Categories:Types, Recipes/Menus
Published by: Sunnia Talha on Nov 01, 2009
Copyright:Attribution Non-commercial


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DESSERTSBrownie Bites with Caramel Fluff 
Ingredients:Crisco® Original No-Stick Cooking Spray1 (12.35 oz.) package PillsburReduced Sugar Chocolate FudgeBrownie1/3 cup Crisco® Pure Vegetable OilOR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA3 tablespoons water 1 large egg1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping,plus additional for drizzling if desired2 cups sugar free frozen whipped topping, thawed2 teaspoons mini semi-sweet chocolate chipsDirections:HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stickcooking spray.COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokeswith spoon. Spread evenly in prepared pan.BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubesin 1 1/2-quart serving dish.STIR caramel topping in bowl until smooth. Whisk in whipped topping untilblended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips.Drizzle with additional caramel topping, if desired.
Berry Patch Parfait
Ingredients:2 tablespoons Smucker's® Strawberry Low Sugar Preserves1 (6 oz.) container sugar free vanilla yogurt1 cup low-fat granola cereal1 cup fresh mixed berriesDirections:COMBINE preserves and yogurt in bowl, mixing until well combined.LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4cup berries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries.GARNISH with dollop of remaining yogurt mixture and a whole strawberry.
Berries and Cream Cake Roll
Ingredients:Crisco® Flour No-Stick Spray4 large eggs, separated3/4 cup granulated suga1 teaspoon vanilla extract3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® AllPurpose Flour 3/4 teaspoon baking powder 1/4 teaspoon saltPowdered suga1 cup Smucker'Strawberry Preserves, or Smucker'Low SugaStrawberry Preserves1 cup heavy creamFresh fruit and mint sprigs for garnish (optional)Directions:HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stickcooking spray.
BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beategg yolks in separate bowl 3 minutes or until slightly thick and light lemoncolored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.SIFT together flour, baking powder and salt in small bowl. Add to egg yolkmixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar ontoclean kitchen towel. Loosen cake edges from pan. Immediately invert ontotowel. Gently roll cake with the towel into a log, starting at long end. Coolcompletely, about 45 minutes.CHILL beaters and mixing bowl from electric mixer 10 minutes in preparationfor next step. Stir preserves slightly for easier spreading.BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spreadcarefully with preserves, then with whipped cream. Reroll cake without towel.Wrap in plastic wrap. Chill 2 to 3 hours or overnight.SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, beforeserving.
Banana Brownie Split Sundaes
Ingredients:Crisco® Original No-Stick Cooking Spray1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie1/2 cup Crisco® Pure Vegetable Oil1/4 cup wate2 large eggs1 quart (4 cups) strawberry ice cream2 bananas, sliced1 cup sliced fresh strawberries2/3 to 1 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping

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