Ingredients for Unique Mother's Day Desserts
- 1 box of chocolate pudding mix, prepared and ready to go
- 1 cup sliced strawberries, fresh or frozen
- 5 tablespoons sugar (divided in half)
- 1 cup of heavy whipping cream
- In a plastic bowl, sprinkle half of the sugar over strawberry slices and mix gently. Cover bowl with plastic wrap and chill for about an hour.
- In another bowl, use an electric beater to beat whipping cream until soft peaks form.
- Add sugar to taste, a 1/2 teaspoon as a time, beating for ten seconds after each addition - but try not to over beat or the whipped cream will get too thick.
- Remove 2 tablespoons from the strawberry mixture and set aside.
- Mix the remaining strawberries into whipped cream until well incorporated.
- Into two large wine glasses, scoop 1/4 cup of chocolate pudding and smooth out with the back of a spoon.
- Layer with 1/4 cup of strawberry whipped cream and continue layering pudding and cream until glasses are full.
- Top with the reserved strawberry mixture and serve.
Ice Cream in a Melon Half
This simple dessert takes just minutes to make, yet is still visually impressive. If you eat the cantaloupe, too, there will be less guilt!
- 1 fresh, whole cantaloupe
- 1 quart vanilla ice cream
- 1/4 cup heated caramel sauce
- A handful of finely chopped nuts
- 2 pirouette straw cookies (optional)
- Cut the cantaloupe in half and use a spoon to scrape out any seeds and thready bits.
- Fill each half with a scoop of ice cream, then drizzle with caramel sauce and sprinkle with nuts. # Serve each "bowl" with a straw cookie so it looks like a big ice cream float.
Berries and Cream
If you're looking for a simple yet elegant Mothers Day dessert, you can't go wrong with fruit and cream!
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 2 cups total of at least three different kinds of sweet fruit such as strawberries, blueberries, blackberries, bananas, etc.
- 1/2 teaspoon coarse sea salt, such as fleur de sel
- Pour whipping cream and sugar into a heavy mixing bowl and beat on high with a hand beater until cream forms soft peaks.
- Add sugar to taste, a 1/2 teaspoon as a time, beating for ten seconds after each addition. Do not over beat or you will end up with butter!
- Scoop a handful of berries into two bowls and sprinkle each very lightly with 1/4 teaspoon coarse sea salt.
- Give fruit a good stir, then drop a large dollop of whipped cream into each bowl.
- Serve immediately or the whipped cream will run, due to the moisture in the fruit.
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