WhatFinger

Whether you're planning a casual cookout or an elegant dinner al fresco, these no-bake, make-ahead desserts are ideal for summer entertaining.

No-Bake Icebox Desserts


By News on the Net ——--June 4, 2013

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From nostalgic icebox cakes to berry trifles to chilled puddings, these desserts prove that the freezer is just as valuable as the oven. Ginger-Mascarpone Icebox Cake Lemon Icebox Cake Chocolate-Raspberry Cookies & Cream

Ginger-Mascarpone Icebox Cake

by Heather Ho from Fine Cooking Issue 33 Serves twelve. Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.

12 oz. gingersnap crumbs, about 2-1/4 cups (from about 40 Nabisco brand cookies) 2-1/2 oz. (5 Tbs.) unsalted butter, melted 8 oz. cream cheese, at room temperature 1/2 cup plain low-fat yogurt 2/3 cup sugar; more for the pan 1/2 tsp. vanilla extract 1/2 cup minced candied (crystallized) ginger 1 lb. mascarpone cheese 1/3 cup heavy cream More...

Lemon Icebox Cake

by Rose Levy Beranbaum, from Fine Cooking Issue 105 Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream. Here, slices of angel food cake are layered with a luscious lemon mousse right in the cake pan. For the lemon filling 1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons) 3/4 cup egg yolks (from 11 to 12 large eggs) 6 Tbs. granulated sugar 2/3 cup fresh lemon juice (from about 2 lemons) 3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened Pinch table salt 1-1/2 cups heavy cream, chilled For the meringue 2 tsp. powdered unflavored gelatin 1 cup plus 3 Tbs. granulated sugar 3/4 cup egg whites (from 5 to 6 large eggs) 3/4 tsp. cream of tartar To finish the dessert 1 10-inch Angel Food Cake Vegetable oil, for the pan More...

Chocolate-Raspberry Cookies & Cream

by Martha Holmberg from Fine Cooking Issue 78 Serves 6 Yields 2-1/2 cups cream. I like to make this with both crème fraîche and heavy cream, but you can use all cream if that’s easier. 3 cups frozen raspberries (about 12 oz.), thawed 5 Tbs. granulated sugar, more if needed Few drops fresh lemon juice Kosher salt 2/3 cup heavy cream 1/3 cup crème fraîche 21 Famous Chocolate Wafer thin chocolate cookies 6 mint sprigs More...



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