Tropical Treats: Easy Dessert Recipes for Your Next Show

[lauraP2000]

What's the easiest dessert recipe to demo at a Tropical show? Thanks in advance...

 

[Ginger428]

I made these once or twice, very easy to make & tastes great!

The Pampered Chef ®
Tropical Wontons with Mango Sauce
Recipe



Wontons

4 ounces reduced-fat cream cheese (Neufchâtel), softened
1/4 cup plus 1 teaspoon sugar, divided
1 2-inch piece peeled fresh gingerroot, finely grated
1 large mango (about 1 pound), divided
1 can (8 ounces) crushed pineapple in juice, drained
24 square wonton wrappers
2 teaspoons vegetable oil
1/2 teaspoon ground cinnamon

Mango Sauce

2 teaspoons chopped fresh mint leaves
1 lime
2 tablespoons sugar
Remaining mano from wontons
Frosted Mint Leaves (optional)



Preheat oven to 400°F. For wontons, combine cream cheese and 1/4 cup of the sugar in Classic Batter Bowl; mix well using Small Mix 'N Scraper®. Peel gingerroot with Utility Knife. Grate gingerroot using Microplane® Adjustable Grater; measure 2 teaspoons using Easy Adjustable Measuring Spoon. Peel and slice mango using Utility Knife or Santoku Knife; dice mango slices. Add 1/2 cup mango to batter bowl (reserve remaining mango for sauce). Drain pineapple. Add pineapple and gingerroot to batter bowl and mix well.


Arrange half of the wonton wrappers in a single layer on Cutting Board. Brush edges of each wonton with water using Chef's Silicone Basting Brush. Spoon about 2 teaspoons of filling onto center of each wonton. Fold diagonally to form a triangle; gently press edges to seal and place on Large Bar Pan. Repeat with remaining wonton wrappers and filling. Place 2 teaspoons oil in Prep Bowl. Mix cinnamon and remaining 1 teaspoon sugar in another Prep Bowl. Lightly brush wontons with oil using basting brush. Sprinkle with cinnamon-sugar mixture. Bake 12-15 minutes or until edges start to turn golden brown. Remove from oven to Stackable Cooling Rack.


Meanwhile, for mango sauce, chop reserved mango and mint with Food Chopper; place into Easy Read Measuring Cup. Juice lime to measure 2 tablespoons juice. Add juice and sugar to mango mixture; mix well. Serve wontons with sauce.



Yield: 12 servings


Nutrients per serving: Light (2 wontons and about 1 tablespoon sauce):Calories 140, Total Fat 3 g, Saturated Fat 1.5 g,Cholesterol 10 mg, Carbohydrate 25 g, Protein 3 g, Sodium 135 mg, Fiber 1 g


Cook's Tip: These wontons taste best if they're baked just until the edges of the wontons start to turn golden brown.


Frosted Mint Leaves: Choose unblemished, unwilted mint leaves. Brush leaves lightly with light corn syrup using Chef's Silicone Basting Brush. Sprinkle with sugar. Allow to dry.


© The Pampered Chef, Ltd., 2001
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[vwpamperedchef]

how about fruit pizza?

 

[lauraP2000]

Host doesn't like Mango, so the wontons are out. Fruit pizza might work - is there a specific recipe you use?

Anyone else???

 

[kearstin]

I like doing the Tropical Dream Trifle...


Tropical Dream Trifle
1 frozen prepared pound cake (10.75 ounces)
1 can (8 ounces) crushed pineapple in juice, undrained
1 lime
1 large banana, chopped
1 container (12 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
½ cup powdered sugar
¼ cup sweetened flaked coconut, toasted
1 kiwi, peeled and sliced

Cut pound cake into 3/4-inch cubes; place in large bowl of 4-Piece Colander & Bowl Set. Add pineapple; toss gently and set aside.

Zest lime using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime using Juicer to measure 1 tablespoon juice. Chop banana using Food Chopper. In Classic Batter Bowl, combine banana, lime juice and lime zest; mix well.

Attach open star tip to Easy Accent® Decorator. Fill decorator with whipped topping; set aside. Add remaining whipped topping, sour cream and powdered sugar to banana mixture; mix well using Classic Scraper.

To assemble trifle, place one-third of the cake cubes into bottom of Trifle Bowl. Top with one-third of filling mixture, spreading evenly. Repeat layers two more times. Sprinkle coconut over top of trifle. Pipe rosettes of reserved whipped topping around edge of bowl. Slice kiwi using Egg Slicer Plus®. Cut slices in half and place between rosettes. Refrigerate at least 30 minutes before serving.

Yield: 10 servings

Cook's Tip: Reduced-fat pound cake, light whipped topping and reduced-fat sour cream and can be substituted for the pound cake, whipped topping and sour cream, if desired.

To toast coconut in microwave oven, place coconut in Small Micro-Cooker®; microwave on high 1 ½ minutes or until golden brown, stirring after each 10-second interval. Cool completely.

 

[ragschef]

How about the Aloha Pizza in last season's SBRC? It's so yummy and extremely easy!

Best of luck!

 

[vwpamperedchef]

Fruit Pizza


1 package (18 ounces) refrigerated sugar cookie dough

1 package (8 ounces) cream cheese softened

1/3 cup sugar

4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, etc (any fruit really)

Preheat oven to 350° F.

Place dough on round baking stone and cook 18-20 minutes until golden brown. (I cut circles and gently place them around the stone, so that when they bake they will end up touching) Remove from oven and cool.

For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

 

[jrstephens]

I have done the Aloha Pizza a few times. Some people loved it and some people hated it. It is good to demo b/c it shows a lot of products but with the different taste you just never know how it will go over.