Rainbow Dessert

Add a fun touch to meals with this colorful dessert.

Ingredients

1/2 cup diced into 1/2-inch cubes
1/4 cup white kidney beans
1 can fruit cocktail (432g), drained, reserve syrup
6 cup ice
1 can coconut cream
1/3 cup sugar, white
Preparation

1. In a small sauce pot, heat the coconut cream, reserved fruit cocktail syrup, and sugar until the sugar is dissolved. Cool to room temperature. Set aside.
2. In a serving glass, put 2 tablespoon of white beans. Add 2 tablespoon of grass jelly then put 4 tablespoon of fruit cocktail. Add crushed ice and drizzle cooled coconut mixture. Repeat for the other 3 glasses. Serve immediately.

Cassava Yema Balls

This Pinoy sweet is great for snacks or dessert!

Ingredients

3/4 cup condensed milk, sweetened
3 pc egg yolk
2 cup cassava, grated (do not squeeze)
1 can fruit cocktail (432g), drained
1/2 cup milk, evaporated
1 cup water
1 tsp vanilla extract
2/3 cup milk, powdered


Preparation

1. Cook condensed milk and egg yolks over low heat, stirring constantly for 5 minutes or until thick. Set aside.
2. Mix grated cassava, fruit cocktail, evaporated milk, water, and vanilla. Simmer over low heat for 30 minutes with continuous stirring or until the mixture turns transparent. Set aside.
3. Add egg yolk mixture. Cook for another 15 minutes or until slightly dry, let cool. Shape into 1/2 tablespoon balls. Coat yema balls in powdered milk. Serve.

Fiesta Bukayo

Re-create this local treat with the goodness of fruit!

Ingredients

1 can fruit cocktail (432g), drained, coarsely chopped
2 Tbsp sugar, white
1/4 cup water
1 1/3 cup sugar, white
1 pc buko, large, shredded, reserve buko water
Preparation

1. Cook Fruit Cocktail with sugar for about 5 minutes or until dry. Set aside.
2. Boil water with sugar. Add shredded buko. Cover and cook over high heat for 10 minutes or until thick. Turn off heat.
3. Spread on a tray top with fruit cocktail. Slice. Let cool and serve.

Layered Fruit And Custard Trifle

This colorful dessert is actually easy to prepare!

Ingredients

FOR THE CUSTARD
1/2 cup sugar, white
2 cup all-purpose cream
2 tsp cornstarch
4 pc egg yolk
1 tsp vanilla extract
6 pc cupcake
1 can fruit cocktail (432g), drained, reserve syrup
powdered sugar, optional


Preparation

1. In a sauce pan, combine sugar, all-purpose cream and cornstarch. Bring to a boil, then set aside the mixture.
2. Place the egg yolk in a mixing bowl. Slowly add the cream mixture, whisking continuously.
3. Place the bowl over a pan of simmering water. Stir continuously until thick. Add the vanilla.
4. To assemble: Slice the cupcake into three, reserve the bottom part for the final toppings. Place the top part of the cupcake in the glass. Layer 2 tablespoon fruit cocktail on the cupcake, pour 2 tablespoons custard on the fruit cocktail. Place the other slice of the cupcake, top with another 2 tablespoon of fruit cocktail and 2 tablespoons custard. Place 1 slice of the cupcake on top of the layer and sprinkle with powdered sugar, if desired.

Rocky Road Fruit Gelatin

This fun dessert is so easy to make for any occasion!

Ingredients

1 1/4 Tbsp unflavored gelatin
1 Tbsp sugar, white
1 cup all-purpose cream
1 can fruit cocktail (432g), drained, reserve 1/2 cup syrup
2 Tbsp cashew nuts, unsalted, toasted and coarsely chopped
1/2 cup marshmallow, chocolate coated twisted, cut up into 1/2-inch thick
Preparation

1. Mix gelatin and reserved fruit cocktail syrup. Stir until well blended. Heat until gelatin is dissolved. Remove from flame.
2. Stir in sugar, all-purpose cream, and fruit cocktail.
3. Pour into 7 x 7-inch pan. Top with peanuts. Cover and chill until set. Top with marshmallows before serving.

Fiesta Mango Mousse

This light dessert is ready in just a few easy steps!

Ingredients

1 cup mango, ripe, chopped
1/3 cup sugar, white
1/2 cup milk, evaporated
2 Tbsp cornstarch, dissolved in 2 Tbsp reserved syrup
1 can fruit cocktail (432g), drained, reserve syrup
2 cup all-purpose cream, whipped and chilled
Preparation

1. Heat the chopped mangoes until softened and glossy for about 3 minutes. Add sugar then simmer for 2 minutes until the sugar is fully dissolved.
2. Add the milk and simmer for 2 minutes. Add the dissolved cornstarch. Mix well and chill for 30 minutes.
3. Transfer into a bowl. Add fruit cocktail.
4. Fold in the whipped cream in to the mango mixture. Spoon into individual cups.

Fruitiramisu

A delighful version of the classic, with a twist!

Ingredients

1 cup cream cheese, at room temperature
1/2 cup powdered sugar, sifted
1 cup all-purpose cream
2 Tbsp coffee, instant
2 Tbsp sugar, white
1 cup water, hot
6 pc mamon, mocha, sliced into half horizontally
1 can fruit cocktail (432g), drained, reserve syrup
2 Tbsp cocoa powder
Preparation

1. Using a wooden spoon, beat the cream cheese until spreadable. Gradually add in the powdered sugar. Add the all-purpose cream and mix until smooth. Set aside.
2. Dissolve the coffee and sugar in hot water. Then set aside.
3. Dip each slice of mamon in dissolved coffee mixture. Place half of mamon in glass. Top with 1/4 cup of the cream cheese mixture and fruit cocktail. Top with remaining half of mamon. Chill until ready to serve.
4. Sprinkle with cocoa powder before serving.

Mango Yoghurt Parfait

This light, fruity dessert is a great end to any meal.

Ingredients

500 g all-purpose cream, chilled and whipped
500 ml yoghurt, mango, chilled
1/4 cup honey
1 tsp powdered gelatin, mixed in 1 Tbsp reserved syrup
1 can fruit cocktail (836g), drained, reserve 1 Tbsp syrup
Preparation

1. Whip all-purpose cream until double in volume. Set aside.
2. Mix together the yoghurt and honey.
3. Melt bloomed gelatin in a microwave or over a pot of boiling water then fold in the yoghurt mixture.
4. Fold in the cream in 3 batches.
5. To assemble: Lay drained fruit cocktail on a prepared serving glass. Top with yoghurt mixture then put again another layer of fruit cocktail. Repeat until the mixture is finished. Serve chilled.

Vietnamese Fruit Jelly

Impress your family with this fruity jelly dessert.

Ingredients

2 cup water
1 pack powdered gulaman, greeen (90g)
1 pack powdered gulaman, clear (90g)
1 cup coconut milk
1 cup reserved fruit cocktail syrup
1 can fruit cocktail (432g)
2 tsp pandan flavor
Preparation

1. In a pot, combine water and green gulaman to bloom for 5 minutes. In another pot, combine clear gulaman, coconut milk, and reserved fruit cocktail syrup then allow to bloom for 5 minutes.
2. Heat the green gulaman until boiling. Divide the mixture into two. Keep 1/2 warm in a pot. With the remaining half, pour a layer into the molds. Allow to set in the chiller.
3. Heat the coconut mixture until boiling, add the fruit cocktail and pandan flavor. Pour over the chilled green gulaman then allow to set in the refrigerator.
4. Using the remaining half of the green gulaman. Top the coconut gulaman with another layer of green gulaman. Allow to set.

Fruit And Hazelnut Bars

It only takes 5 ingredients to make this great dessert!

Ingredients

1 can fruit cocktail (836g)
3 3/4 Tbsp sugar, white
12 pc broas
3/4 cup hazelnut spread
1/2 cup all-purpose cream, chilled
Preparation

1. Cook DEL MONTE Fiesta Fruit Cocktail and sugar for 5 minutes or until slightly dry. Turn off heat and cool down.
2. Cover bottom of square pan (7-inch x 7-inch) with broas. Drizzle with hazelnut spread and all-purpose cream.
3. Pour cooked fruit cocktail. Spread another layer of hazelnut and cream. Top with reserved fruit cocktail. Chill until set. Sprinkle with cereals if desired.

Sticky Fruit Fritters

This unique dish is great for snacks or dessert!

Ingredients

2 cup rice flour
1/2 tsp salt
reserved fruit cocktail syrup
1 can fruit cocktail (836g), drained, reserved syrup
2 cup oil, for shallow frying
1/2 cup coconut milk
1/4 cup sugar, dark brown
1 tsp cornstarch, dissolved in 1 tsp of water
Preparation

1. In a bowl, mix rice flour, salt, and reserved syrup. Add fruit cocktail.
2. Scoop out mixture and fry until golden brown in both side.
3. In a sauce pan, combine coconut milk and sugar. Heat until sugar dissolves.
4. When it simmers, add dissolved cornstarch. Continue mixing until thickened. Serve with coconut sauce.

Crema De Fruta

Make this favorite Pinoy dessert the easy way!

Ingredients

FOR THE PASTRY CREAM
1 can milk, evaporated
1/2 cup sugar, white
4 pc egg yolk
1/3 cup cornstarch
1/4 cup butter
1/4 cup water
1 pack powdered gulaman, clear (90g)
12 pc mamon rolls, cut into half crosswise
1 can fruit cocktail (836g), drained, reserve syrup
Preparation

1. For the Pastry Cream: Mix all ingredients in a pot. Cook over low heat, stirring continuously.
2. In a separate pot, combine reserved fruit cocktail syrup and water.
3. In a different pot, cook gulaman over low heat. Let it boil.
4. To assemble, put 1 piece mamon roll in the desired vessel. Pipe pastry cream on top. Top with DEL MONTE Fiesta Fruit Cocktail then pour gulaman. Let it set. Serve chilled.

Fruit Shortcake

All the glorious goodness of fruits come together in a sweet syrupy treat for kids and adults alike.

1 can (832 g) Fruit Cocktail, drained (reserve 2 tbsp syrup)
¼ cup sugar
1 tbsp cornstarch, dissolved in reserved syrup
1 tsp grated lemon zest

Cake:
2 cups all-purpose flour
1 tbsp double acting baking powder
½ tsp fine salt
3 tbsp packed brown sugar
2 tsp sugar
½ cup cold unsalted butter, cut into bits
⅔ cup milk
2 tbsp butter, melted

Topping:
1 pack (250 mL) all-purpose cream, chilled
2 tbsp confectioner’s sugar
3 tbsp sour cream

PROCEDURE:

1. Preheat oven at 425F. Grease a 9” round pan or cookie sheet . Sift together flour, baking powder and salt. Add sugars and butter. Blend using fork, until it resembles coarse meal.
2. Add milk and mix just to combine. Spread on pan. Bake for 10 minutes. Cool on wire rack for 5 minutes. Split shortcake horizontally and spread both cut surfaces with butter. Or if using cookie sheet, cut into desired shape. Set aside.
3. Heat cornstarch until thick. Add sugar and Fruit Cocktail. Heat for 2 minutes. Let cool then add lemon zest. Set aside.

Topping:
Whip cream with sugar until fluffy. Add sour cream. Whip few minutes more.
Spread cream over bottom half and top of cake. Spread fruit cocktail mixture on both cakes, then assemble. Slice and serve.

Makes 12 servings. :)

Mango Charlotte Crave

Sundays or celebrations will never be the same after you serve this heavenly melt-in-your-mouth concoction

INGREDIENTS:

½ cup sugar
½ cup water
1½ tbsp unflavored gelatin, dissolved in 1 tbsp water
1 can (432 g) Fruit Cocktail, drained (reserve syrup)
2 pc egg yolks
2 tbsp sugar
½ cup milk
1 (200 g) large ripe mango, mashed
½ cup all-purpose cream, chilled
1 pack (14 pcs) Broas

PROCEDURE:

1. Boil sugar, ¼ cup fruit cocktail syrup and water for 10 minutes. Add gelatin. Stir to dissolve. Set aside.

2. Combine yolks, sugar and milk. Simmer with continuous stirring over low heat for 15 minutes or until the mixture coats the spoon.

3. Add mango, Fruit Cocktail and gelatin mixture. Cook for 2 minutes. Add all-purpose cream. Mix well.

4. Pour into square pan (7” x 7”) or individual mold lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm.

Makes 12 servings. :)

Crepe Samurai

With this crepe, the more fruits, the merrier! Try this easy recipe for a sophisticated dessert on a special occasion.

Crepe
¾ cup all-purpose flour
¾ cup evaporated milk
½ cup water
¼ cup butter, melted
2 egg yolks
1 tbsp sugar

Filling
1 can (836g) Fruit Cocktail, drained (reserve syrup)
1 pc medium ripe mango, cut into cubes

Sauce
1 pack (250 ml) all-purpose cream, chilled
½ cup sugar
2 egg yolks
¼ cup fruit cocktail syrup
1 tsp vanilla extract
¼ tsp ground cinnamon (optional)


1. Crepe: Mix flour, milk and water until flour is dissolved. Add remaining ingredients and dash of salt. Mix until smooth. Brush a non stick 8" pan with oil. Pour a thin layer (¼ cup at a time) of batter in pan then tilt to cover bottom. Cook each side for about 1 minute. Do the same with the remaining batter. Set aside.

2. Filling: Combine Fruit Cocktail with 2 tbsp sugar and mangoes. Set aside.

3. Sauce: Whip all-purpose cream for 2 minutes. Add half of sugar and continue beating until stiff. Set aside. Beat egg yolks until fluffy. Add remaining sugar and fruit cocktail syrup. Cook over in low heat for 3 minutes or until thick. Cool. Fold in cream, vanilla and cinnamon (optional).

4. Layer two baking pans (size of pan depends on the toaster) with half of crepes. Pour fruit mixture then spread with part of sauce. Cover with remaining crepes then sauce. Toast in oven toaster for 4-5 minutes or until brown on top.

Creamy Gelatin

Try making Creamy Gelatin made with DEL MONTE Fiesta Fruit Cocktail for tonight's dessert Ingredients:

1 can (836 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve 1/3 cup syrup)
2-1/4 cups water
3-4 tbsp Unflavored Gelatin
1-1/2 cups evaporated milk
1/2 tsp Vanilla extract
¾ cup sugar

PROCEDURE:

1. Mix gelatine with1/2 cup of water. Let stand for 5 minutes. Heat to dissolved.
2. Add fruit cocktail syrup and remaining water, sugar, vanilla and milk. Stir. Set aside.
3. Arrange half of DEL MONTE Fiesta Fruit Cocktail at the bottom of desired mold/ molds. Pour half of gelatine mixture. Cover and chill until set. Keep remaining gelatine mixture at room temperature.
4. Pour remaining gelatine mixture on top of set gelatin. Add remaining fruit cocktail. Cover and chill until set. Serve cold.

Makes 12 servings

Butterscotch Bravado

A warm, butterscotch blanket brings fruit cocktail to new heights. Don’t forget to share!

INGREDIENTS:
1 can (836 grams) DEL MONTE Fiesta Fruit Cocktail, drained but reserve ¼ cup syrup
1 tbsp cornstarch, dissolved in fiesta fruit cocktail syrup
1 tbsp sugar

SAUCE:
½ cup light brown sugar
½ cup all-purpose cream
1 tbsp evaporated milk
1 tbsp butter
1 tbsp light corn syrup

PROCEDURE:

1. Combine DEL MONTE Fiesta Fruit Cocktail with cornstarch and sugar. Heat until thick. Set aside.

2. Sauce: Combine all ingredients. Boil stirring occasionally for 3 minutes. Pour over cooked fruit mixture while still warm.

Makes 8 servings

Choco Cheese Bites

Bring this fun and colorful cookie to the next children’s party and watch them disappear in no time.

1/2 cup cream cheese, softened
1 tbsp all-purpose cream
1 can (432 g) DEL MONTE Fiesta Fruit Cocktail, drained
3 packs (137 g each) chocolate
cream-filled cookies (reserve cream filling)
3 tbsp sprinkles

1. Mix cream cheese to soften, then add all-purpose cream and and cookie filling. Mix well. Fold in DEL MONTE Fiesta Fruit Cocktail. Chill for 30 minutes.
2. Top each cookie with 1 tablespoon of mixture. Cover with another cookie to make a sandwich. Dredge sides of cookie sandwich in sprinkles.
3. Place inside the chiller and let cool for 30 minutes before serving.

Makes 36 cookie sandwiches! :D

Fruit Cocktail Bars

Try these bite-sized goodies for your next family gathering. Truly a tasty treat!

500g milk chocolate bar, cut into chunks
1 cup all-purpose cream
1 1/2 tsp instant coffee powder
1 can (432g) DEL MONTE Fiesta Fruit Cocktail, chilled and drained
4 packs (25g each) plain crackers

Procedure:

1. Using double boiler, cook chocolate until just melted. Add cream and coffee powder, stir. Set aside.

2. Arrange crackers on tray. Top each cracker with few pieces of DEL MONTE Fiesta Fruit Cocktail. Pour with melted chocolate. Chill to set. Cut into bite size pieces if desired.

Makes 12 servings.

No Bake Fruity Cheesecake

INGREDIENTS:

Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter/margarine
1 tbsp brown sugar
½ tsp ground cinnamon

Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup
1 can Fruit Cocktail, well drained (reserve syrup)

Filling:
1½ tbsp unflavored gelatin
⅓ cup fruit cocktail syrup
¼ cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
½ cup all-purpose cream, chilled

PROCEDURE:

1. Crust: Combine ingredients for the crust. Mix well. Press into 9” pie plate (or removable bottom pan). Cover and freeze for 30 minutes.
2. Topping: Heat cornstarch mixture with constant stirring until it becomes thick. Add sugar and Fruit Cocktail. Remove from flame and set aside.
3. Filling: Combine gelatin and fruit cocktail syrup. Stir. Heat over low flame until it dissolves. Add sugar and vanilla then set aside. Beat cream cheese until smooth and set this aside. Beat all-purpose cream until it becomes very fluffy (soft peak) then add this to the cream cheese. Mix until well blended.
4. Slowly pour gelatin mixture into the cream mixture. Mix well. Fold in ¾ of Fruit Cocktail mixture. Pour over prepared crust. Cover and chill until set. Top with remaining Fruit Cocktail.

Makes 12-14 servings