Desert Recipes

Pictures and name

Ingredients

Directions

Crinkle-Top Chocolate cookies

• teaspoon salt
• 1/4 cup water
• 1/2 cup confectioners' sugar
• 2 cups (12 ounces) semisweet chocolate chips, divided
• 2 tablespoons butter, softened
• 1 cup sugar
• 2 egg whites
• 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4

In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. Combine the flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 3-1/2 dozen.

Strawberrt Mousse

• 4 cups quartered fresh strawberries or frozen unsweetened strawberries
• 1/2 cup sugar
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth. Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving. Yield: 8 servings

Watermelon Ice

• 1 teaspoon unflavored gelatin
• 2 tablespoons water
• 4 cups seeded cubed watermelon, divided
• 2 tablespoons lime juice
• 2 tablespoons honey

In a microwave-safe bowl, sprinkle gelatin over water; let stand for 2 minutes. Microwave on high for 40 seconds; stir. Let stand for 2 minutes or until gelatin is dissolved. Pour into a blender or food processor; add 1 cup watermelon, lime juice and honey. Cover and process until smooth. Add remaining melon, a cup at a time, and process until smooth. Pour into a 9-in. square dish; freeze until almost firm. Transfer to a chilled bowl; beat with an electric mixer until mixture is bright pink. Pour into serving dishes; freeze until firm. Remove from the freezer 15-20 minutes before serving. Yield: 4 servings.