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Childrens Recipe : kids desserts
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Message 1 of 4 in Discussion

From:

ANNIE24447 (Original Message)

Sent: 3/4/2008 12:29 PM

Strawberry Sundae
Put two scoops of icecream (vanilla, double chocolate
or strawberrry ripple) into a sundae glass
Decorate with whole strawberries
Pour over strawberry or chocolate sauce.
Decorate with mint leaves or chopped toasted hazelnut
or orange rind or marshmallows. yummmee!
Serve immediately.

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Message 2 of 4 in Discussion

From:

ANNIE24447

Sent: 3/4/2008 12:30 PM

Marshmallow Jelly:
1 pkt jelly crystals - any flavor .
1/2 pkt marshmallows - giant size as used for coffee.
container for jelly .. at least holds 2 cups water .
Mix well pkt jelly crystals + 2 cups hot water
in either jug or dish .
whisk well then add 5 white and 5 pink mallows on top.
they may dissolve a little but thats ok.
when cooler , add more mallows to top -any color .
then put in fridge to set .
Should go fluffy on top with majority of marshmallows
still intact . Serve with heapings of mixed fruit salad. +
ice cream or whipped cream or both .

*Adults use the remaining mallows in their coffee

after dessert .

Message 3 of 4 in Discussion

From:

ANNIE24447

Sent: 3/4/2008 12:57 PM

Butterscotch Swirled Yoghurt
Ingredients
2 cups thick natural yoghurt
1 �?2 tablespoons Chelsea Dark Cane Sugar
Method
Place the yoghurt in a wide shallow dish.

Sprinkle with Dark Cane Sugar then, using a

knife just swirl the sugar loosely through the yoghurt.

(Don’t completely mix in.)
Cover the yoghurt and chill in the fridge for 1 �?2 hours.

The sugar melts into the yoghurt and makes a lovely

butterscotch flavoured swirl through it.
Serve with fruit, cereals or with dessert.

Preparation time: 1 minute
Cooking time:No cooking but ideally rest for 1 �?2 hours

in the fridge before serving.
Makes:2 cups

Message 4 of 4 in Discussion

From:

ANNIE24447

Sent: 3/4/2008 1:11 PM

Warm Sugar Roasted Fruit
Ingredients
2 plums
2 peaches
2 nectarines
2 slices fresh pineapple
2 �?3 tablespoons Chelsea Dark Cane or
Castor Sugar
(Depending on whether you want a richer
butterscotch flavour and colour or not from
the Dark Cane Sugar.)
Method
Wash and cut the plums, peaches and nectarines
in half and remove the stones. Cut the skin off the
pineapple.
Place the fruit in a roasting dish and sprinkle with
sugar.
Place under a hot grill. Grill for approximately 5
minutes until the sugar is bubbly and melted to a
caramel brown.
Serve the fruit with thick fruity yoghurt or try the
Butterscotch Swirled Yoghurt made with Dark Cane
sugar.
----
You can also grill other fruits, such as pears, feijoas,

persimmons etc. This recipe can also be a saviour for
fruit that's not quite so ripe or past perection to eat fresh!
---

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