THE ELECTRIC KITCHEN
No-bake desserts cool off hot summer days
SCHOOL'S OUT, summer's here, and that means it's time for graduation parties, picnics and family reunions. You might be asked to bring dessert, but who wants to bake when it's hot and humid? Here are several ideas that are easy to prepare, will keep you and your kitchen cool and are sure to impress those lucky enough to indulge. Be sure to keep these desserts chilled, as they all contain gelatin and dairy products.
1 package (9 ounces) single-layer chocolate cake mix or 1 chocolate chiffon cake
3 cups milk
2 (3-3/4 ounce) packages instant chocolate pudding and pie filling
1/3 cup coffee liqueur (optional)
2 (8-ounce) containers frozen whipped topping, thawed, or 2 cups heavy cream, whipped and sweetened
4 (1.4-ounce) bars milk chocolate crisp butter toffee candy (such as Heath), chopped
If using a cake mix, prepare according to package directions; cool. Tear cake into bite-sized pieces.
Using the 3 cups milk, prepare pudding according to package directions. Place half the cake pieces in glass serving bowl. Spoon half the coffee liqueur, pudding, whipped topping and candy over cake. Repeat layers. Chill several hours or overnight. Serves 10.
Approximate nutritional analysis, per serving (with liqueur): 470 calories, 22 g total fat, 15 g saturated fat, 15 mg cholesterol, 570 mg sodium, 58 g carbohydrate, 1 g fiber, 48 g sugar, 4 g protein.
Passion Fruit Party Dessert
1 envelope unflavored gelatin
1/4 cup water
6 eggs, separated
1 (6-ounce) can frozen passion fruit juice, thawed
1 tablespoon lemon juice
1-1/4 cups sugar
10 inch angel food cake, torn into small pieces
1 cup heavy cream, whipped and sweetened
Soften gelatin in water.
In a saucepan, combine egg yolks, juices and 1/2 cup of the sugar. Cook over low heat, stirring constantly, until mixture thickens. Add gelatin and stir until gelatin is dissolved; cool.
Oil a 10-inch tube pan or two 9-by-9-inch baking pans. Put a layer of cake pieces in pan(s).
Beat egg whites until soft peaks form. Gradually beat in remaining 3/4 cup sugar, beating until stiff peaks form. Gently fold in cooked mixture. Pour over cake layer and continue alternating layers until all the mixture and cake pieces are used. Chill overnight.
Unmold and frost with whipped cream. Serves 16.
Approximate nutritional analysis, per serving: 270 calories, 7 g total fat, 4 g saturated fat, 100 mg cholesterol, 100 mg sodium, 45 g carbohydrate, no fiber, 40 g sugar, 6 g protein.
Ice Cream Gelatin Dessert
2 (6-ounce) packages strawberry gelatin (or any flavor)
1 envelope unflavored gelatin
2 tablespoons sugar
1 quart boiling water
1 quart vanilla ice cream, softened
In a large bowl, combine gelatins, sugar and boiling water. Stir until gelatins and sugar are dissolved.
Put ice cream into small bowl; stir in 1 cup hot gelatin. Gently fold into remaining gelatin mixture. Pour into a 13-by-9-inch pan. Chill until firm. Gelatin will form two layers.
Cut into pieces. Serves 20.
Approximate nutritional analysis, per serving: 120 calories, 3 g total fat, 2 g saturated fat, 10 mg cholesterol, 65 mg sodium, 23 g carbohydrate, 0 g fiber, 23 g sugar, 3 g protein.
Hawaiian Electric Co.'s database of local-style recipes, accessible online at www.heco.com