Frozen Fruit Desserts

Do you like to cook delicious desserts? We know that the best way to make them is with frozen fruit. That’s why we’ve collected some of the best recipes for you to try. And we’ve also got all the ingredients you need, so you can start cooking right away. We’re sure that once you try one of these recipes, you’ll be hooked. Get started today!

Maine Blueberry Pie with Crumb Topping

Ingredients:

1 sheet refrigerated pie crust
6 cups fresh or frozen wild blueberries
3/4 cup sugar / 3 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 teaspoon minced fresh thyme, optional
1/2 teaspoon grated lemon zest, optional / 1 tablespoon butter, cubed
Topping: 12 shortbread cookies, 3 tablespoons quick-cooking oat, 3 tablespoons brown sugar, 3 tablespoons butter, cubed, 2 tablespoons all-purpose flour, 1/4 teaspoon ground cinnamon, Dash salt, Whipped cream

Directions

Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges.
In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter.
In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, cinnamon and salt; process until crumbly. Sprinkle over berry mixture.
Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edge with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.

Mango Almond Icebox Cake

Ingredients:

1 cup water / 1/2 cup sugar
1/4 teaspoon almond extract
1 package (16 ounces) frozen mango chunks, thawed
4 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
22 crisp ladyfinger cookies / 1 cup sliced almonds
1 package (5 ounces) miniature meringue cookies, coarsely crushed

Directions

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely.
Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners’ sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Cool Strawberry Cream

Ingredients:

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
3 cups fresh strawberries, mashed
1 cup whipped topping
Blueberry sauce:
1 package (12 ounces) frozen unsweetened blueberries
1/3 cup sugar
1/4 cup water

Directions

Line a 9×5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight.
In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled.
Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.

Blueberry Lattice Bars

Ingredients:

1-1/3 cups butter, softened / 2/3 cup sugar
1/4 teaspoon salt / 1 large egg, room temperature
1/2 teaspoon vanilla extract / 3-3/4 cups all-purpose flour
Filling:
3 cups fresh or frozen blueberries
1 cup sugar / 3 tablespoons cornstarch

Directions

Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each half into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight.
Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly.
Roll each portion of dough between 2 sheets of waxed paper into a 14×10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13×9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling.
Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack.

No-Bake Blueberry Cheesecake

Ingredients:

3/4 cup crushed vanilla wafers (about 22 wafers)
2 tablespoons butter, melted
Filling:
1-1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1 cup marshmallow creme
1-1/2 cups whipped topping
1 cup fresh or frozen blueberries

Directions

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool.
Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping.
Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan

Source: www.tasteofhome.com

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Frozen Fruits

Baking Ingredientes

Chocolate

Milk & Cream

Honey & Peanut Butter

Seeds & Nuts

Frozen Fruit Smoothies

If you’re looking for a quick and easy way to get your daily dose of fruit, look no further than these delicious smoothies! Made with frozen fruit, they’re the perfect way to cool down on a hot summer day. And if you want an extra boost of energy, simply add protein powder to the mix.

Whether you’re enjoying them for breakfast or as an afternoon snack, these smoothies are sure to hit the spot. So go ahead and give them a try!

Strawberry-Blueberry-Banana Smoothie

Ingredients

½ cup frozen strawberries. ½ cup frozen blueberries. 1 small ripe banana (frozen, if desired). ¾ cup chilled unsweetened cashew milk, plus more if needed. 1 tablespoon cashew butter. 1 tablespoon hulled hemp seeds.

Directions

Combine strawberries, blueberries, banana, cashew milk, cashew butter and hemp seeds in a blender. Process until smooth, adding more cashew milk, if needed, for desired consistency. Serve immediately.

Nutrition Facts

Serving Size: 2 cups

Per Serving: 335 calories; protein 6.8g; carbohydrates 45.8g; dietary fiber 7.2g; sugars 23.9g; fat 16.9g; saturated fat 2.3g; vitamin a iu 509.9IU; vitamin c 41.5mg; folate 58.1mcg; calcium 114.9mg; iron 2.5mg; magnesium 166.3mg; potassium 705.2mg; sodium 114.7mg; thiamin 0.2mg.

Exchanges: 4 fat, 2 1/2 fruit. Source: eatingwell.com

Pineapple Green Smoothie

Ingredients

½ cup unsweetened almond milk. ⅓ cup nonfat plain Greek yogurt. 1 cup baby spinach. 1 cup frozen banana slices (about 1 medium banana). ½ cup frozen pineapple chunks. 1 tablespoon chia seeds. 1-2 teaspoons pure maple syrup or honey (optional)

Directions

Add almond milk and yogurt to a blender, then add spinach, banana, pineapple, chia and sweetener (if using); blend until smooth.

Nutrition Facts

Serving Size: about 1 1/2 cups

Per Serving: 297 calories; protein 12.8g; carbohydrates 54.3g; dietary fiber 9.8g; sugars 29g; fat 5.7g; saturated fat 0.6g; cholesterol 3.8mg; vitamin a iu 3215.6IU; vitamin c 61.1mg; folate 113.4mcg; calcium 296.6mg; iron 2.5mg; magnesium 125.5mg; potassium 1037.7mg; sodium 144.7mg; thiamin 0.2mg.

Exchanges: 3 fruit, 1 low-fat milk, 1/2 fat. Source: eatingwell.com

Berry-Almond Smoothie Bowl

Ingredients

⅔ cup frozen raspberries. ½ cup frozen sliced banana. ½ cup plain unsweetened almond milk. 5 tablespoons sliced almonds, divided. ¼ teaspoon ground cinnamon. ⅛ teaspoon ground cardamom. ⅛ teaspoon vanilla extract. ¼ cup blueberries. 1 tablespoon unsweetened coconut flakes

Directions

Blend raspberries, banana, almond milk, 3 tablespoons almonds, cinnamon, cardamom and vanilla in a blender until very smooth

Pour the smoothie into a bowl and top with blueberries, the remaining 2 tablespoons almonds and coconut.

Nutrition Facts

Serving Size: 1 1/3 cups

Per Serving: 360 calories; protein 9.2g; carbohydrates 45.6g; dietary fiber 14g; sugars 21.4g; fat 19g; saturated fat 3.3g; vitamin a iu 357.7IU; vitamin c 35.6mg; folate 52mcg; calcium 341mg; iron 2.5mg; magnesium 129mg; potassium 736.2mg; sodium 89.4mg.

Exchanges: : 2 1/2 fruit, 3 1/2 fat. Source: eatingwell.com

Chocolate-Peanut Butter Protein Shake

Ingredients

1 cup unsweetened vanilla soymilk. ¾ cup sliced frozen banana. ½ cup reduced-fat plain Greek yogurt. 1 tablespoon cocoa powder. 1 tablespoon natural peanut butter

Directions

Combine soymilk, banana, yogurt, cocoa powder and peanut butter in a blender; blend until smooth.

Nutrition Facts

Serving Size: 2 cups

Per Serving: 402 calories; protein 26.1g; carbohydrates 41.3g; dietary fiber 9.9g; sugars 19.9g; fat 15.9g; saturated fat 4g; cholesterol 11.3mg; vitamin a iu 128.7IU; vitamin c 9.8mg; folate 24.2mcg; calcium 165.9mg; iron 3mg; magnesium 57.2mg; potassium 784.7mg; sodium 121.6mg.

Exchanges: 2 1/2 fat, 1 1/2 fruit, 1 1/2 medium-fat protein, 1 1/2 fruit, 1/2 reduced-fat dairy. Source: eatingwell.com

Strawberry-Pineapple Smoothie

Ingredients

1 cup frozen strawberries. 1 cup chopped fresh pineapple. ¾ cup chilled unsweetened almond milk, plus more if needed. 1 tablespoon almond butter

Directions

Combine strawberries, pineapple, almond milk and almond butter in a blender. Process until smooth, adding more almond milk, if needed, for desired consistency. Serve immediately.

Nutrition Facts

Serving Size: 2 cups

Per Serving: 255 calories; protein 5.6g; carbohydrates 39g; dietary fiber 7.8g; sugars 24g; fat 11.1g; saturated fat 1.1g; vitamin a iu 537.9IU; vitamin c 140.3mg; folate 63.5mcg; calcium 438.3mg; iron 2.4mg; magnesium 80.8mg; potassium 546.3mg; sodium 168.4mg; thiamin 0.2mg.

Exchanges: 2 1/2 fruit, 2 fat. Source: eatingwell.com

Mango-Almond Smoothie Bowl

Ingredients

½ cup frozen chopped mango. ½ cup nonfat plain Greek yogurt. ¼ cup frozen sliced banana. ¼ cup plain unsweetened almond milk. 5 tablespoons unsalted almonds, divided. ⅛ teaspoon ground allspice. ¼ cup raspberries. ½ teaspoon honey

Directions

Blend mango, yogurt, banana, almond milk, 3 tablespoons almonds and allspice in a blender until very smooth.

Pour the smoothie into a bowl and top with raspberries, the remaining 2 tablespoons almonds and honey.

Nutrition Facts

Serving Size: 1 1/3 cups

Per Serving: 457 calories; protein 21.6g; carbohydrates 45.8g; dietary fiber 9.4g; sugars 29.2g; fat 24.1g; saturated fat 2g; cholesterol 5.6mg; vitamin a iu 835.2IU; vitamin c 35.9mg; folate 46.7mcg; calcium 376.8mg; iron 2.4mg; magnesium 151.3mg; potassium 677.8mg; sodium 85.3mg; added sugar 3g.

Exchanges: 2 fruit, 1/2 nonfat milk, 4 1/2 fat. Source: eatingwell.com

Delicious Desserts Are Just a Few Ingredients Away!