Cool Desserts for HOT weather?

Question

some cool dessert ideas to eat when it is 90 out............

Answer 1

they all sound great,glad you asked this but down here in new orleans it's about 90.'and i have been doing alot of jello with cool whip layering and adding in frozen berries and chopped walnuts before serving.i was surprised at how big a difference there was with the walnuts.

Answer 2

COOL CHERRY DESSERT

CRUST:

1 c. flour
1/2 c. brown sugar
1/2 c. nuts
1/2 c. butter, melted

Bake crust at 375 degrees on cookie sheet.

FILLING:

2 pkg. Dream Whip
Cream cheese
2 c. powdered sugar
2 cans cherry pie filling

Prepare Dream Whip as on package. Mix Dream Whip, cream cheese and powdered sugar. Top with cherry pie filling.

LEMON COOL WHIP DESSERT

1 (8 oz.) Cool Whip
1 (6 oz.) can undiluted frozen lemonade, thawed
1 (6 oz.) can undiluted frozen lemon juice, thawed (or ReaLemon chilled)
2 (14 oz.) cans sweet & condensed milk
Graham cracker crumb crust
Garnish (strawberries or whatever you like)

Whip milk. Add lemonade and lemon juice. Fold in Cool Whip. Pour in graham cracker crumb crust. Garnish. Chill in freezer overnight. Makes two 9 inch pies or one 9 x 13 inch dish.

FRUIT FOR THE DAY SMOOTHIE

1 can of Mandarin Oranges (including syrup)
2 frozen bananas, peeled & sliced
2 cups frozen strawberries
1 1/2 cups milk

Add all ingredients in the order listed above to the blender. Be sure to hold down the lid and blend on low speed for 30 seconds. Then blend on high speed for 1 minute.

HOMEMADE VANILLA ICE CREAM

4 eggs
1 box vanilla Junket ice cream mix
1 can Eagle Brand sweetened condensed milk
1 c. sugar
1 tbsp. vanilla
1/4 tsp. salt
1/2 gallon whole milk

For 5-quart ice cream freezer. Beat eggs. Add sugar and mix well. Add Junket, canned milk and vanilla and mix again. Add salt and stir in well. Pour mixture into freezer can of ice cream freezer. Add whole milk to fill line.
Attach dasher and lid; fill outer container with ice and rock salt. Plug in (if you have the electric kind) or hand crank. When it's impossible to turn, it is done.

Answer 3

This is my favorite cold pie.

1 Keebler graham crust
1 (15 oz.) can crushed pineapple, slightly drained
1 pkg. pistachio pudding mix
1 tub of Cool Whip

Mix the pineapple and pudding mix together. It'll turn green, that's OK. Let it stand for 10 minutes. Fold in the Cool Whip, dump it in the crust, and refrigerate for 4+ hours. It's light and fluffy and really good.

Answer 4

Snickers Salad AKA Carmel Apple Salad
This is SO good! I

1 large tub of Cool Whip
1 large package of vanilla instant pudding
1 cup of milk (for the pudding)
1 bag of fun size Snickers or 3 super size Snickers, cut up into small chunks
3 medium size Granny Smith apples or other tart apple, cut up into small chunks

In a large bowl, mix up the pudding and then combine it with the Cool Whip. Add the Snickers and then the apples.

Note: Cut the apples after you have mixed the other ingredients so that they aren't brown when you add them.

Answer 5

Fruit cups with cool-whip.Ice cream,jello parfaits,or cold banana pudding...

Answer 6

get some frozen berries...dont thaw them out, but toss them in a bowl w/some whipped cream...excellent on a hot day!

Answer 7

When the weather's hot, the last thing I want to do is spend hours in the kitchen making dessert. These cool and refreshing recipes are perfect for the summer, and they'll keep your waistline slim, too! I hope you enjoy them as much as me!!!

Mint Chocolate Chip Frozen Yogurt Recipe
4 cups plain yogurt or Greek yogurt
5 oz. dark bittersweet chocolate chips (such as Nestle Chocolatier 63% cacao chocolate chips), divided
1 Tbsp. chopped fresh mint
2 cups firmly-packed baby spinach
3/4 cup granulated sugar
If using plain yogurt, place yogurt in a strainer set over a large bowl in the refrigerator and allow yogurt to drain for several hours. If you're using Greek yogurt, you can skip this step. It's already thick enough. Set aside 1/2 cup of the chocolate chips.

Combine yogurt and remaining ingredients in a blender or food processor and puree until well combined. Pour into your ice cream maker according to manufacturer's directions. Add the reserved chocolate chips during the last five minutes of churning. Serve immediately or place in an airtight container and store in the freezer for up to three days.

Makes 4 generous servings.

Per serving: 438 calories, 6 g fat (3 g saturated fat), 5 mg cholesterol, 84 g carbohydrate, 2 g fiber, 16 g protein, 28% vitamin A, 11% vitamin C, 51% calcium, 8% iron






Grape Nuts Tart Crust
12 graham cracker squares
1/3 cup Grape Nuts cereal
2 Tbsp. granulated sugar
1 Tbsp. plus 1 tsp. canola oil
1 Tbsp. egg white (or 1 small egg white)
2 Tbsp. apple juice concentrate
Preheat oven to 350 degrees F. Pulse the graham cracker squares, Grape Nuts, sugar and canola oil in a food processor fitted with the metal blade. Pulse in the egg white and apple juice concentrate. The mixture should be sticky enough to press into individual tart ramekins. If not, add a little more apple juice concentrate. Press into ramekins or individual tart pans. Bake 7-9 minutes until lightly browned. Cool completely. Fill as directed above.
Makes 8 tarts.

Per tart with graham cracker tart shells: 267 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 31 g carbohydrate, 1 g fiber, 11 g protein, 5% vitamin A, 19% vitamin C, 28% calcium, 5% iron


Carrot Cake Smoothies
3 cups peeled and sliced carrots -- not baby carrots*
1/3 cup water
1 1/2 cups unsweetened frozen pineapple chunks
1 cup unsweetened pineapple juice
1/2 cup non-fat milk
1/4 cup angel flaked coconut (sweetened coconut)
1/4 cup graham cracker crumbs
2 tsp. vanilla bean paste or pure vanilla extract
1-1/2 cups non-fat vanilla yogurt
cinnamon for garnish
Place sliced carrots and water in a microwave-safe container. Heat on high 4 to 8 minutes, until carrots are soft enough to mash. Mash and place in a VitaMix blender or food processor. Add remaining ingredients, except for cinnamon, and puree until well blended. Garnish with cinnamon.

Makes 4 servings.

Per serving: 240 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 45 g carbohydrate, 3 g fiber, 8 g protein, 324% vitamin A, 38% vitamin C, 24% calcium, 5% iron

*Regular carrots work best in this recipe, because they have more moisture than the pre-peeled baby carrots.



All-Natural Frozen Key Lime Pie
1 tsp. honey
2 Tbsp. butter or margarine, melted
3/4 cup graham cracker crumbs
1/4 cup chopped walnuts
1/2 cup shredded unsweetened coconut
1 cup unsweetened pineapple juice
2 cups Swiss chard, firmly packed (or baby spinach)
1 cup non-fat dry milk
1/2 cup boiling water
3/4 cup granulated white sugar
1/2 cup freshly-squeezed key lime juice (or regular lime juice)
16 oz. non-fat Greek yogurt (such as Fage or Trader Joe's)
Preheat oven to 350 degrees F. In a medium bowl, mix honey, melted butter, graham cracker crumbs, chopped walnuts and shredded coconut until all the dry ingredients are moistened. Press into the bottom of a 9-inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven and allow to cool completely.

Meanwhile, place pineapple juice and Swiss chard in a blender and puree until the mixture becomes a green liquid. There should be no visible bits of chard. Set aside.

Place non-fat dry milk in a large bowl. Pour boiling water over the dry milk and mix with a whisk. Whisk in the sugar. Heat 30 to 60 seconds in the microwave until mixture is thick and all dry milk particles have been dissolved. Allow to cool 5 minutes. Whisk chard mixture, lime juice and Greek yogurt into milk-sugar mixture. Place in your ice cream maker and freeze according to the manufacturer's instructions. Pour into the prepared crust and freeze several hours until firm.

Makes 8 servings.

Per serving: 287 calories, 11 g fat (6 g saturated fat), 9 mg cholesterol, 40 g carbohydrate, 2 g fiber, 5 g protein, 13% vitamin A, 18% vitamin C, 18% calcium, 5% iron



Chocolate Covered Strawberries Recipe
5 oz. dark chocolate (60% cacao or greater)
8 oz. strawberries, washed and dried with a paper towel
Line a cookie sheet with waxed paper. Fill a large skillet with about 1/2 inch of water. Heat on medium-low until simmering. Place chocolate in a small saucepan and set the saucepan in the water. This will allow you to control the temperature of the water and make sure it doesn't boil over. Heat chocolate until smooth.

Dip strawberries in chocolate up to 3/4 of the way to the stem. Lay on prepared cookie sheet. Refrigerate until hardened.

Per strawberry: 45 calories, 1 g fat, 0 mg cholesterol, 8 g carbohydrate, 1 g fiber, 0 g protein, 0% Vitamin A, 15% Vitamin C, 1% calcium, 1% iron

I HOPE YOU ENJOY! AND STAY COOL

Answer 8

Any type of fruit smoothie is great!