Fruits
Chocolate Bananas
4 Bananas
7/8 oz Cornstarch
1 3/4 oz Sugar
1 tb Milk
1 3/4 oz Baking chocolate
Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk
and cornstarch. Bring to boil.
Put bananas in a dessert dish, pour the sauce over them. Garnish with
cool whip or whipped cream, or add a scoop of vanilla ice cream.
Serve warm or cold.
Banana Boats
Ingredients:
1 banana
-mini marshmallows
-chocolate chips
-tin foil
-hot dog stick or grill
Directions:
Take your banana and cut a slit down the long way. Don’t take off the skin. Cut it all the way down. Then fill the banana with the marshmallows and chocolate chips. You can put in as much as you want. You can also just do marshmallows or just chocolate chips. Whatever you like. After you finish that wrap the banana with tin foil. You can cook it on the grill or you can use a hot dog stick and cook it until the chocolate chips are melted. You have to check it every so often. Then, when it is done put it on a plate and use a spoon to eat it out of the skin. It is a great dessert!
Chocolate Covered Strawberries
1 Fresh strawberries
1 pk Chocolate bark.
Wash and drain strawberries. Pat dry with paper towel. Leave stems
intact. Place half of the chocolate in a microwave safe bowl. Microwave
on high until melted (appx 2 min). Holding berries by the stem, dip
one at a time into the chocolate. Gently shake excess and place on
waxed paper until firm. If chocolate becomes too thick reheat for a few
seconds. Chocolate basket: cover a dish of desired shape (pie pan)
with foil and spray lightly with Pam. Place melted chocolate in a ziploc
bag and seal. Snip a small hole in the corner and drizzle the chocolate
to create a basket. Chill until firm. Carefully remove the basket. Place
on a serving tray and fill with chocolate covered strawberries.
Chocolate Mint Figs
1/2 c Semisweet chocolate chips
4 tb Finely chopped fresh mint
48 Almonds, toasted and coarsely chopped
24 Fresh figs, halved
Preheat the oven to 350. In a small mixing bowl, combine the chips,
mint, and almonds, stirring well. Press a bit of this mixture into each
fig half. Lightly spray or wipe a baking sheet with vegetable oil. Place
the figs on the baking sheet and bake for 15 minutes. Serve warm or
at room temperature.
Chocolate Pear Dessert
2 c Cold skim milk;
1 pk Jell-O chocolate flavor fat-free Sugar Instant Reduced Calorie
Pudding & Pie Filling
1/2 ts Orange extract -=OR=- 1/2 ts Almond extract;
4 Fully ripe pears; halved
2 ts Walnuts; chopped finely-=OR= 2 ts Almonds; chopped finely;
Pour milk and extract in medium bowl. Add pudding mix. Beat with
wire whisk 1 minute. Let stand 5 minutes. Place pear halves in 8
dessert dishes. Spoon pudding evenly over pears. Sprinkle with 1/4 ts
walnuts over each serving. Refrigerate until ready to serve.
Chocolate Plunge For Fresh Fruit
2/3 c Karo light or dark corn syrup
1/2 c Heavy or whipping cream
1 pk (8 oz.)semi sweet chocolate or 2 pkgs. (4 oz. each)
German sweet chocolate
In medium saucepan stir corn syrup and cream. Bring to boil over
medium heat. Remove from heat. Add chocolate, stir until completely
melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.
Chocolate-covered Cherries
2 1/2 c Confectioners sugar
1/4 c Butter or margarine softened
1 tb Milk
1/2 ts Almond extract
16 oz Marichino cherries
With stems well drained
2 c Semi-sweet chocolate chips
2 tb Shortening
In mixing bowl combine sugar, butter, milk and extract. Mix well.
Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2
inch circle. Wrap around cherries and lightly roll in hands. Place with
stem up on waxed paper-lined baking sheets. Cover loosely and
refrigerate 4 hours or over night. Melt the chocolate chips and
shortening in a double-boiler or microwave-safe bowl. Holding on to
stem, dip cherries in to chocolate. Set on waxed paper to harden.
Store in a covered container.
Frozen Chocolate Banana
1 md Banana; peeled and cut in half crosswise
2 Graham crackers; (2-1/2 in. squares) finely crushed
1 ts Chocolate syrup
Wrap banana halves in wax paper or foil and freeze till hard. On sheet
of wax paper spread half the cracker crumbs; coat 1 banana half with
1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining
banana half. Serve immediately or wrap in moisture- and vaporresistant
wrapping and store in freezer till ready to use.
Godiva Chocolate Covered Banana
2 oz Godiva Liqueur
1/2 oz Myers’s Rum
1/2 Banana, Sliced
1/2 c Vanilla Ice Cream
Pour Godiva into blender. Add rum, banana and ice cream. Blend until
smooth. Pour into serving glass. Garnish with banana slice. Makes 2
drinks.