All recipes » Fruits » Freeze/chill » Summer
Banana Split Cake by GlennTasty desert reminiscent of a banana split but much easier to serve. |
1 vote
12052 views
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Sugar Free Cocktail - Frozen Strawberry Daquiri by Teodora PogonatIf you're looking for a recipe for entertaining, and need to watch calories, sugar or carb intake, this is a great recipe to make for your guests! |
2 votes
23092 views
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Mango Shrikhand Recipe (Mango Yogurt) by Hina GujralMango Shrikhand is an Indian sweet treat made with fresh mango pulp, thick yogurt, flavored with aromatics like saffron, cardamom, and pistachio. Mango Shrikhand or Amrakhand is a popular Maharashtrian delight, served with the main meal during the summers. The sweet and thick pulp of the tropical beauty is pureed to smooth texture… |
2 votes
4983 views
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A Grape Terrine with Moscato Wine by Amos MillerThis is an elegant and very easy dish sure to impress and delight your guests. Moscato wine and lemon zest bring a sparkle to the dish that really enhances virtually any protein. This is vegan, vegetarian-friendly and totally gluten free. It's lovely dish to serve at a casual luncheon for friends, or a formal dinner. While… |
3 votes
12558 views
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Lovely Hershey’s Fruity Surprise by BlackswanThis dessert was really unplanned as I was cracking my head what to make for the party. I found some nice strawberries & Hershey’s Chocolates at the supermart & created this custard dessert. |
2 votes
6071 views
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Watermelon Popsicle by RanjaniWatermelon popsicles – Ice pops made from fresh watermelon puree. Simple to make with two ingredients watermelon and sugar. Rose essence is for additional flavor . Its optional to add. We can make with the addition of lemon too. This home made popsicles are good to enjoy in summer. |
1 vote
1624 views
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Chilled Watermelon Soup (Paleo-friendly) by Gray HayesQuick, easy and unique paleo soup that will certainly cool you down in the summer heat. This is a great way to change the way you consume your fruit and use it to create a blast of delicious flavors. |
1 vote
1822 views
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Blueberry shake by Amreen Khan
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2 votes
2471 views
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Raw Vegan Key Lime Mousse by The Blender GirlThis delectable raw vegan key lime mousse is SO easy; and it epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. Just throw all the ingredients in your blender, chill and devour. How easy is that? This is one of my favourite allergy-friendly recipes - gluten-free, dairy-free, soy-free, nut-free and… |
2 votes
2273 views
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Avocado Crema For Mexican Dishes by Doctor JoAvocado crema is the perfect topper for my Cauliflower, Chickpea Tacos, burritos, enchiladas, and all of your favorite Mexican dishes. It’s creamy goodness with a hint of lime. |
1 vote
398 views
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Creamy Pineapple Custard Cake _ RAW VEGAN by Rawfully Temptingdecadent, delicious and nutritious |
1 vote
5389 views
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Champagne honeymelon chilled soup by mildlyindianI love dessert soups which involve minimal effort. These are simple healthy versions which can satisfy the craving for sweetness without adding much on the sugar load. I also love the desserts that can be graded based on adult version and child version. |
1 vote
1829 views
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CANTALOUPE SORBET by SaruA lighter version of the ice cream sorbet is just what you need during summers.And when you have a fruit as prone to turning ripe and icky as cantaloupe,why not use it up this way?This dish will satiate your dessert cravings and keep the summer heat at bay. |
1 vote
2040 views
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SaLAsa-A-MaNgO GrAniTA by Sangeeta ShahGranita,is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice.Today I tried to make it with different flaovr...little sweet..little sour...n ...lots… |
1 vote
2397 views
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Dark Chocolate Peanut Butter Bananas by Kristy O'ConnorI found a similar off of a Pinterest post. It looked so easy on the post, but it proved to be way more difficult trying it for the first time. I think the key really is the thickness of the chocolate, and mine was too thick… I know too much chocolate, NO WAY… but I think in this case, less is more. To view this recipe in more… |
1 vote
2009 views
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