Best Spumoni Loaf Recipes

SPUMONI LOAF

Spumoni Loaf image

Field editor Donna Hanson, Lusk, Wyoming, says, "I found this recipe years ago when I was teaching home economics. The blend of flavors is delightful.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 7

Ingredients

1 cup milk
1 teaspoon vanilla extract
2 jars (7 ounces each) marshmallow creme
4 milk chocolate candy bars (1.55 ounces each), chopped
1/2 cup chopped almonds
1/2 cup chopped maraschino cherries
2 cups heavy whipping cream, whipped

Steps:

In a small saucepan, combine milk and vanilla; stir in marshmallow creme. Cook and stir over low heat until smooth. Transfer to a large bowl; cool., Stir in candy bars, almonds and cherries. Fold in whipped cream. Transfer to an ungreased 9x5-in. loaf pan. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Unmold and slice.

Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 47mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

SPUMONI LOAF

Spumoni loaf image

This is a fruit studded cream filling encased in a luscious layer of velvety egg custard. There is no ice cream in this dessert. It tastes decadent but only has 190 calories per slice. I got this recipe out of a magazine years ago.

Provided by Lucille Hoerle

Categories Other Desserts

Time 15m

Number Of Ingredients 9

Ingredients

2 c milk
3 eggs
1/4 tsp salt
sugar
1/2 tsp orange extract
1 lime
1 c heavy or whipping cream
1/3 c diced mixed candied fruit
1 large strawberry for garnish

Steps:

1. In a heavy 2 quart saucepan with a whisk, heat milk, eggs, salt, and 3/4 cups sugar until blended. Cook over medium low heat until mixture thickens and coats a spoon, about 30 minues, stirring frequently. (Do not boil or mixture will curdle.) Remove saucepan from heat, stir in orange extract. Pour custard mixture into medium bowl; cover and freeze about 3 hours or until almost firm.
2. With the back of a large spoon, spread frozen mixture evenly to line inside of 8 1/2 by 4 1/2 load pan. Cover and freeze about 1 hour.
3. Grate 1 tsp peel half of lime and set aside. Wrap remaining lime in plastic wrap and save for later. In small bowl with mixer at medium speed, beat heavy cream and 1/4 cup sugar until soft peaks form. Fold in candied fruit and grated lime peel. Remove pan from freezer and spoon whipped cream mixture into center of frozen custard. Cover and freeze overnight or until firm.
4. To serve: Invert spumoni onto chilled platter. Garnish with straberry slices and lime peel curls.