Best Tropical Fruit And Yogurt Cones Recipes

WARM TROPICAL FRUIT AND BUTTERMILK TORTE WITH VANILLA FROZEN YOGURT

Warm Tropical Fruit and Buttermilk Torte with Vanilla Frozen Yogurt image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 18

Ingredients

4 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons turbinado raw cane sugar
6 tablespoons low-fat buttermilk
3 large egg whites
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 mango, peeled, cored, and sliced
3/4 cup peeled, cored and sliced pineapple
3/4 cup diagonally sliced banana
Caramelized banana slices, recipe follows
Raspberry Sauce, recipe follows
Serving Suggestion: Fat-free frozen vanilla yogurt
2 bananas
2 tablespoons turbinado raw cane sugar
1 cup fresh raspberries
1 teaspoon concentrated fruit sweetener
1 teaspoon lemon juice

Steps:

Grease and flour the cake pan. Preheat oven to 350 degrees F.
Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.
In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.
Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.
Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.
Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.
Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.

Nutrition Facts : Calories 130 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 60 milligrams, Carbohydrate 21 grams, Fiber 0 grams, Protein 3 grams

TROPICAL-FRUIT CONES

Tropical-Fruit Cones image

No churning required for these better-for-you "ice cream" cones! Freeze pureed ripe mangoes, bananas, or kiwi, then serve the sorbet-like treat on sugar cones dipped in chocolate and embellished with candy or nuts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 8h25m

Yield Makes 2 cups (enough for 8 single-scoop cones)

Number Of Ingredients 8

Ingredients

2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet
Pinch of kosher salt
2 tablespoons agave nectar (if using mango or kiwi)
2 tablespoons fresh lime juice (if using mango)
6 ounces high-quality white chocolate, such as Valrhona
8 sugar cones
Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating
White-Chocolate Magic Shell(optional)

Steps:

Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.
Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.
Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.