PT

Easy dessert recipes with frozen fruits

Cheesecake with guava sauce

Pasta Ingredients

– 200g cornstarch biscuit
– ¼ cup brown sugar
– ½ cup softened margarine

Stuffing ingredients:

– 3 eggs
– 300g of Philadelphia
– 1 lemon juice
– 1 cup of sugar
– ½ teaspoon of vanilla essence

Syrup ingredients:

– 3 cups of Baum Fruit frozen guavas
– ½ cup (tea) of white wine
– 1 cup of tea
– 1 and 1/2 cup (tea) of sugar

Dough preparation method:

In a blender or processor, grind the cornstarch cookie gradually and set aside.
Add brown sugar, softened margarine to the crushed biscuit and mix well.
Place the dough on a removable bottom round baking sheet and squeeze it with your hand or the back of a spoon to secure. If you want, also cover the sides of the pan. Refrigerate while preparing the cream.

How to prepare stuffing:

Lightly beat the eggs in the mixer and then add Philadelphia, ½ lemon juice, sugar and vanilla essence. When obtaining a homogeneous consistency, let the mixer beat this mixture for another 20 minutes.
Spread the cream over the dough in the refrigerator and bake in a low oven (180 °) preheated for 40 minutes or until the surface is golden.
Remove from the oven and let cool.

Preparation method syrup:

With the guavas already thawed, put them in the blender, with the skin and everything, together with the water and beat until well mixed. Go through a sieve to exclude lumps.
In a saucepan add the sugar to this mixture. Cook over low heat, stirring occasionally for approximately 30 minutes. After this period add the wine, mix and let it cool until it becomes a thick syrup. Let the syrup warm and pour over the cheesecake.
Refrigerate until serving.

Natural ice cream

Ingredients:
– 1 Frozen banana
– 1 package of frozen raspberry Baum Fruit

Way of doing:
Cut the banana into slices and freeze. After frozen place them in a blender / processor and beat with a large handful of frozen raspberries, until it becomes a cream. Ready!
You can consume it or store it in a jar in the freezer.
Super simple and healthy, isn’t it?

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