Best Tropical Fruit Cones Recipes

Tropical Fruit and Yogurt Cones image

Provided by Food Network

Categories dessert

Time 15m

Yield 8 cones

Number Of Ingredients 5

1 cup lowfat vanilla yogurt
1/4 cup Jif® Creamy Reduced Fat Peanut Spread
1/3 cup Smucker's® Squeeze Strawberry Reduced Sugar Fruit Spread
8 ice cream waffle cups
4 cups chopped fresh mixed fruit, such as bananas, pineapple, kiwi, mandarin oranges and berries

Steps:

WHISK yogurt, peanut butter and fruit spread until mixed thoroughly. Chop fruit into small pieces.
PLACE 2 tablespoons yogurt mixture into bottom of each waffle cup, top with 1/2 cup of mixed fruit and a dollop of yogurt mixture.

Tropical-Fruit Cones image

Provided by Martha Stewart

Time 8h25m

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

Number Of Ingredients 8

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.