TUTTI-FRUTTI
Red and green cherries make these treats look festive. Substitute any fruit in the amount that pleases your palate.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.
Nutrition Facts :
TUTTI FRUTTI CHRISTMAS PIES
If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple
Provided by Valerie Barrett
Categories Dessert
Time 1h
Yield Makes 18-24
Number Of Ingredients 14
Steps:
- To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
- To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
- Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.
Nutrition Facts : Calories 198 calories, Fat 9.2 grams fat, SaturatedFat 4.5 grams saturated fat, Carbohydrate 26.3 grams carbohydrates, Sugar 16.4 grams sugar, Fiber 1.5 grams fiber, Protein 2.1 grams protein, Sodium 0.1 milligram of sodium
TUTTI-FRUTTI MERINGUE ROUND
Make and share this Tutti-Frutti Meringue Round recipe from Food.com.
Provided by shirley talberg
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
- Stir in egg yolks and yogurt until well blended.
- Cook over medium heat, stirring constantly, until mixture boils and thickens.
- Cover and chill thoroughly.
- In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
- Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
- (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
- With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
- Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
- Turn off oven.
- Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
- To serve, spread chilled custard evenly over baked meringue shell.
- Arrange fruits in a decorative pattern over custard.
- Cut into wedges and serve immediately.
Nutrition Facts : Calories 104, Fat 3.1, SaturatedFat 1.2, Cholesterol 108.2, Sodium 70.7, Carbohydrate 12.7, Sugar 11.9, Protein 5.8
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