Dessert

I want something snacky!

If you've ever said that (or, at least, thought that), then you won't mind having a post dealing with dessert. Today's offerings include No-Bake Chocolate Cream Pie and Old-Fashioned Butterscotch Pudding. Enjoy!

AVOCADO-GREEN TEA POPSICLE

This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."

Makes 6 servings

View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.

Ingredients

1 avocado (halved, pitted)

1 banana (peeled, roughly chopped)

1 cup fat-free milk

1/2 cup fat-free, plain Greek yogurt

1 tablespoon green tea matcha powder

1 tablespoon honey

Directions

Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.

Purée until mixture is smooth.

Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.

Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.

Quick Tips

Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.

Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.

Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.

HOMEMADE STRAWBERRY ICE CREAM

This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.

"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."

This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.

Ingredients for Florida Fresh Strawberry Ice Cream Recipe

3 Cups fresh Florida strawberries, stemmed and sliced

4 Tablespoons freshly squeezed lemon juice

1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)

1-1/2 Cups of whole milk

2-3/4 Cups heavy cream

1-1/2 Teaspoons pure vanilla extract

Directions

Step One

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.

Stir gently and allow the strawberries to macerate in the juices for 2 hours.

Using a strainer, strain the berries, reserving the juices.

Then, mash or puree half the berries.

Step Two

In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.

Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.

Step Three

Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.

Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.

If you don’t have an ice cream maker, don’t despair, you don’t need one, just:

Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.

Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.

Adapted from Cuisinart recipe.

OLD-FASHIONED BUTTERSCOTCH PUDDING

This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."

Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling

This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.

Ingredients

4 large egg yolks

3 tablespoons cornstarch

1/2 teaspoon fine sea salt

3/4 packed cup dark brown sugar

1 tablespoon unsalted butter

2 cups whole milk

1 cup heavy cream

1 tablespoon bourbon or Scotch whisky (optional)

2 teaspoons vanilla extract

Whipped cream, sour cream or crème fraîche, for serving

Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)

Preparation

Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.

In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)

Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.

Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.

Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.

Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.

When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

Tip

Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.

MILLION DOLLAR CREAM PIE

This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)

For this recipe, Carroll wrote, " Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.

"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.

"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."

Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)

To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.

Ingredients

1 (14-ounce) can sweetened condensed milk

2 tablespoons lemon juice

2 (8-ounce) cans crushed pineapple (drained)

1 cup sweetened shredded coconut

1 cup chopped toasted pecans

2 (8-ounce) containers frozen whipped topping (thawed)

2 (9-inch) graham cracker crusts

Directions

In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.

Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.

Fold in whipped topping and divide evenly between two crusts.

Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.

Sprinkle toasted coconut and remaining pecans onto the pie.

Refrigerate 2 hours or until firm.

KEY LIME PIE BARS WITH VANILLA WAFER CRUST

This is from Samantha Seneviratne at The New York Times cooking newsletter. Samantha wrote, "Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd."

Yield: 16 servings; Time: 45 minutes, plus chilling

This was featured in "A Sweet-Tart Treat for Summer", and can viewed online at https://cooking.nytimes.com/recipes/1019472-key-lime-pie-bars-with-vanilla-wafer-crust.

Ingredients

For the Crust:

1 (11-ounce) box vanilla wafers

2 tablespoons granulated sugar

8 tablespoons unsalted butter, melted

For the Filling:

1 3/4 cup condensed milk (1 14-ounce can plus 1/2 cup)

5 large egg yolks

3/4 cup Key lime or conventional lime juice

1 teaspoon lime zest

For the Topping:

1 cup cold heavy cream

1 tablespoon confectioners’ sugar

Preparation

Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.

Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.

Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.

Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

NO-BAKE CHOCOLATE CREAM PIE

This is from Diana Rattray at The Spruce Eats. She wrote, " Make this easy pie with a purchased or homemade graham cracker or cookie crumb crust. It's an easy and convenient pie to prepare with pudding mix."

Prep Time: 10 minutes; Refrigerate: 4 hours; Total Time: 4 hours 10 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/easy-chocolate-cream-pie-3053495.

Ingredients

1 3/4 cups milk (cold)

2 packages/4-serving size each chocolate or chocolate fudge instant pudding

1 container/8 ounces whipped topping (thawed)

1 prepared chocolate cookie crumb crust or graham cracker crust (9-inch)

Directions

Pour cold milk into a large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.

Refrigerate the pie for 4 hours or until set.

Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.