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Sweetness made simple

Posted: August 3, 2010 2:14 p.m.
Updated: August 4, 2010 4:55 a.m.

Fresh fruit cream cheese pie

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It’s time to enjoy summer entertaining with easy, no-bake desserts that let you relax and enjoy time with friends and family while your creations are chilling in the fridge. To help you keep your cool, Eagle Brand® Sweetened Condensed Milk is sharing expert tips and recipes to satisfy your family, friends and guests alike without ever turning on the oven.

Foolproof ice cream: Homemade ice cream is easy to make with Eagle Brand Sweetened Condensed Milk. It lends a rich, thick consistency, so no eggs are required — and you don’t need an ice-cream maker, either. Try this luscious butter pecan ice cream recipe, or use your favorite fruit, candy pieces, nuts or coffee to create your own delicious
and refreshing ice cream flavors.

Make it mini: Mini desserts are perfect for summer parties — small, bite-sized treats are easy to handle and let guests enjoy something sweet without feeling like they’re overindulging. Try different variations of creamy mini tarts using chocolate, peanut butter or your favorite fruit to satisfy everyone’s taste. Also try making mini-size raspberry mocha mousse parfaits by layering the ingredients in small juice glasses.

Fresh and fun: Make the most of the season’s freshest flavors with this fresh fruit cream cheese pie. Mix and match your favorites for a show-stopping dessert.

Sweet inspiration: If life hands you lemons, make easy, no-bake party desserts. When combined with acidic fruit juice from a lemon or lime, Eagle Brand Sweetened Condensed Milk thickens — without heating — to form velvety pie fillings, puddings and other desserts. Get inspired and whip up these creamy mini tarts.

Fresh fruit cream cheese pie
Prep time:
10 Minutes
Chilling time: 3+ hours
Yield:
8 servings

Ingredients
    1     8-ounce package cream cheese,  softened
    1     14-ounce can Eagle Brand Sweetened Condensed Milk OR 1 14-ounce can Eagle Brand Low Fat Sweetened Condensed Milk
    1/3     cup lemon juice
    1     teaspoon vanilla extract
    1     9-inch frozen deep-dish pie crust, baked
        Fresh fruit (blueberries, strawberries,  bananas*)
        Seedless red  raspberry jam

directions

1.    BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
2.    REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.


Butter pecan ice cream
Prep time:
15 minutes
Freezer time: 6+ hours
Yield: 1 3/4 quarts

Ingredients
    2     cups heavy cream
    1     14-ounce can Eagle Brand Sweetened Condensed Milk
    1     to 1 1/2 cups chopped pecans, toasted*
    3     tablespoons butter, melted
    1     teaspoon maple extract

directions
1.    WHIP heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl. Mix well. Fold in whipped cream.
2.    POUR into 9 x 5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

Creamy mini tarts
Prep time: 1 hour
Chilling time: 2 hours
Yield: 60 mini tarts

Ingredients
    1     8-ounce package cream cheese, softened
    1     14-ounce can Eagle Brand Sweetened Condensed Milk
    1/3     cup lemon juice
    1     teaspoon vanilla extract
    4     1.9-ounce boxes mini phyllo shells
    2/3     cup Smucker’s® Blueberry Preserves


directions
1.    BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con­densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2.    MAKE a slight indentation in the filling using the back of small round measuring spoon.
3. FILL with 1/2 teaspoon preserves. Refrig­erate until ready to serve. Variations
Fresh fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine­apple. Garnish with mint leaves.
Hot fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.

Raspberry mocha mousse parfaits
Prep time: 40 Minutes
Chilling time: 20 Minutes
Yield: 8 servings

Ingredients
    4     1-ounce squares unsweetened chocolate
    1     14-ounce can Eagle Brand Sweetened Condensed Milk
    1 1/2     teaspoons vanilla extract
    1     tablespoon Folgers® Instant Coffee Crystals
    1     teaspoon hot water
    1     cup (1/2 pint) heavy cream
    1     can refrigerated whipped cream
    2     cups Nature’s Peak® Frozen Raspberries OR 2 cups fresh raspberries

Directions

1.    MELT chocolate in a microwave-safe dish on HIGH (100% power) in 20 second intervals until melted. Stir until smooth.
2.    POUR sweetened condensed milk into large bowl. Beat in melted chocolate and vanilla. Dissolve coffee in hot water. Add to chocolate mixture, beating until smooth.
3. CHILL 15 min­utes. Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step.
4. BEAT cream in chilled bowl with chilled beaters until stiff.
5. FOLD into chilled choco­late mixture. Reserve 8 raspberries for garnish. Layer parfait glasses as follows: 1/4 cup chocolate mousse, refrigerated whipped cream, 1/4 cup rasp­berries, 1/4 cup chocolate mousse. Refrigerate parfaits
20 minutes before serving. Just before serving, garnish each with refrig­erated whipped cream and a single raspberry.

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