Best Black Forest Frozen Dessert Recipes

BLACK FOREST TRIFLE

Black Forest Trifle image

A trifle layered in a glass bowl that makes a beautiful display. Rich, yet light. Simple, yet still impressive and colorful. I've made it several times for family holidays and it is always a hit!

Provided by BRENDAJST

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 2h15m

Yield 16

Number Of Ingredients 4

Ingredients

1 (12 ounce) package frozen pound cake, thawed and cut into cubes
2 (21 ounce) cans cherry pie filling
1 (12 ounce) jar hot fudge ice cream topping, warmed
4 cups frozen whipped topping, thawed

Steps:

Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 47.7 g, Cholesterol 46.4 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 7.5 g, Sodium 152.9 mg, Sugar 18.9 g

BLACK FOREST DESSERTS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Black Forest Desserts | Slimming & Weight Watchers Friendly image

Impress your guests with our slimmed down version of the retro classic dessert - the perfect ending to any festive dinner.

Provided by Ellie

Categories Dessert

Time 32m

Number Of Ingredients 15

Ingredients

3 eggs
10 g granulated sweetener
20 g caster sugar
30 g self-raising flour
15 g cocoa powder
1/2 tsp vanilla essence
200 g low fat Greek yoghurt
4 tbsp low fat cream alternative (like Elmlea Double Light)
4 tbsp cocoa powder
1 tbsp honey
1 tsp vanilla essence
350 g frozen cherries
10 g dark chocolate (finely chopped)
6 fresh cherries
low fat aerosol cream

Steps:

Pre-heat the oven to 160ºC and line a muffin tin with 6 paper cases.
Place the eggs, sweetener, sugar and vanilla into a mixing bowl and mix with an electric whisk until the mixture is thick and has tripled in size. This will take about 4 minutes and you should see ribbons on top of the mixture when you lift the whisks out.
Sift the flour and cocoa powder into the bowl and gently fold in using a spatula until it's all fully incorporated into the egg mix. Be careful not to overmix and knock out all of the air.
Pour the mixture into each paper case and flatten out. Bake for 12 minutes. You'll know they're done if you can put your finger on the top of the cakes and it doesn't leave an indent. If it does leave them in the oven for another 2 minutes. Leave to cool.
Whilst the cakes are baking, make the chocolate filling. Add the Greek yoghurt, cream alternative, cocoa powder, honey and vanilla to a bowl.
Whisk together using an electric whisk until the mixture is glossy and thick. Leave to chill in the fridge until you are ready to assemble.
Once the sponges have cooled, remove from the paper cases and cut each cake in half horizontally to create 2 circle pieces. Put to one side.
Now you are ready to assemble. Add a few of the frozen cherries to the bottom of your serving dishes then top with some of the chocolate dessert before adding a piece of the chocolate sponge on top.
Continue to layer up with the cherries, dessert and sponge until you are at the top of your serving dishes.
Add a swirl of aerosol cream and sprinkle over the dark chocolate. Finish with 1 fresh cherry on top of each dessert.

Nutrition Facts : Calories 305 kcal, Carbohydrate 28 g, Protein 13 g, Fat 16 g, SaturatedFat 9.3 g, Sodium 260 mg, Fiber 2.5 g, Sugar 21 g, ServingSize 1 serving