How to Make Delicious Desserts in a Matter of Minutes for Anyone, Including Diabetics

Making dessert doesn't have to be complicated.  We all love pies and those wonderful cakes but we don't always have the time.  Don't skip dessert.  Try these quick and easy recipes for some delicious results.  This Ambrosia makes a very pretty presentation when you need a fancy dessert.  The Raisin-Marshmallow Squares are a special treat for the kiddos, and the Strawberry Cream Dessert is another pretty dessert in Ladyfingers.  It is quick and easy but does need to chill for 3 hours so it is the perfect "make ahead" dessert.  This dessert can also be made for diabetics.  The instructions follow the recipe below.

AMBROSIA WITH HONEY-CREAM DRESSING

1/4 cup honey
2 tbsp lime juice
2 med oranges, peeled and sliced
2 bananas, peeled and sliced
1 red apple, cored and cubed
1 green apple, cored and cubed
1 cup shredded coconut
Honey-Cream Dressing, recipe follows

Combine honey and lime juice; toss with the fruit, except coconut, in a large bowl. In a pretty glass serving bowl, layer the fruit with the coconut. Top with the Honey-Cream Dressing.

Honey-Cream Dressing:

1/2 cup whipping cream
2 tbsp honey
1 tsp grated lime peel

Beat the whipping cream until fluffy. Drizzle in the honey and beat until stiff. Fold in the lemon peel. Pour over the above Ambrosia.

Serves 4


RAISIN-MARSHMALLOW SQUARES

1 pkg (10-oz) marshmallows
1/4 cup butter
4 cups crispy rice cereal
2 cups corn flakes cereal, slightly crushed
1/2 cup raisins

Line a 9-inch square pan with foil allowing foil to extend over the edges. Butter the foil and set aside.

In a large heavy saucepan, melt the marshmallows and butter over low heat, stirring constantly. Remove the pan from the heat. Add both cereals and raisins, stirring until combined. Press mixture evenly into the prepared pan and let stand until firm. Lift foil out of the pan. Peel away foil and cut mixture into squares.


STRAWBERRY CREAM DESSERT

1 pkg (3-oz) ladyfingers, split
1 pkg (8-oz) strawberry flavor gelatin
1 3/4 cups boiling water
2 cups ice cubes
1 pint (2 cups) fresh strawberries
1 tub (8-oz) whipped topping, thawed

Trim 3/4-inch from ends of ladyfingers; place ends on bottom of a 9-inch springform pan. Stand remaining ladyfingers around side of pan, with the cut sides facing in.

Stir boiling water into gelatin in a large bowl for at least 2 minutes until gelatin is completely dissolved. Add ice cubes, stir until melted. Reserve 2 strawberries for garnish; mash remaining strawberries. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 minutes or until mixture is very thick and will mound. Spoon into the ladyfinger lined pan. Refrigerate for 3 hours or until firm. Remove side of pan. Garnish with the reserved strawberries.

NOTE: THIS RECIPE IS PERFECT FOR DIABETICS BY CHANGING THE GELATIN TO SUGAR-FREE GELATIN and the WHIPPED TOPPING TO SUGAR-FREE WHIPPED TOPPING.

Enjoy!