Best Tutti Frutti Rounds Recipes

GRANDMA'S OLD-FASHIONED HOMEMADE TUTTI FRUTTI ICE CREAM RECIPE

Grandma's Old-Fashioned Homemade Tutti Frutti Ice Cream Recipe image

An old fashioned recipe for tutti-frutti ice cream made with a mix of stone fruit, citrus, and berries.

Provided by Lindsey Rose Johnson

Categories Dessert

Time 8h

Number Of Ingredients 9

Ingredients

1 1/2-2 cups diced peaches (or nectarines, apricots, cherries)
3/4 cup granulated white sugar
12 ounce can evaporated milk
1 cup heavy cream
juice of 1/2 lemon, about 1 Tbsp.
juice of 1/2 orange, about 2-3 Tbsp.
1 tsp. vanilla extract
1/2 tsp. almond extract
2-2 1/2 cups mashed fruit (I like strawberries and raspberries and a peach mixed with a few tablespoons of sugar)

Steps:

Puree all of the ingredients except for the mashed berries in a blender. Chill until very cold. Churn in an ice cream maker according to manufacturer's directions. After it is finished churning, transfer to a large freezer-proof container and stir in mashed berries. Serve immediately for soft-serve, or allow to harden in freezer for scoops.

TUTTI-FRUTTI

Tutti-Frutti image

Red and green cherries make these treats look festive. Substitute any fruit in the amount that pleases your palate.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield about 3 dozen.

Number Of Ingredients 7

Ingredients

3 tablespoons butter, melted
1/4 cup evaporated milk
1 teaspoon almond extract
1/4 teaspoon salt
4-1/4 to 4-3/4 cups confectioners' sugar
1/4 cup each chopped citron, candies pineapple, and green and red candied cherries
3/4 cup finely chopped almonds

Steps:

In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

Nutrition Facts :

TUTTI FRUTTI CHRISTMAS PIES

Tutti frutti Christmas pies image

If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple

Provided by Valerie Barrett

Categories Dessert

Time 1h

Yield Makes 18-24

Number Of Ingredients 14

Ingredients

50g ready-to-eat dried apricot , finely chopped
25g pecan , finely chopped
30g pitted dried date , finely chopped
50g sweetened dried cranberries , roughly chopped
2 medium Granny Smiths , peeled, cored and very finely chopped or grated
50g light brown sugar
1 tsp ground cinnamon
25g butter , melted and cooled
2 tbsp cherry brandy or orange juice
250g plain flour
40g icing sugar
125g butter
150g white marzipan
icing sugar or caster sugar , for spinkling

Steps:

To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.

Nutrition Facts : Calories 198 calories, Fat 9.2 grams fat, SaturatedFat 4.5 grams saturated fat, Carbohydrate 26.3 grams carbohydrates, Sugar 16.4 grams sugar, Fiber 1.5 grams fiber, Protein 2.1 grams protein, Sodium 0.1 milligram of sodium

TUTTI-FRUTTI MERINGUE ROUND

Tutti-Frutti Meringue Round image

Make and share this Tutti-Frutti Meringue Round recipe from Food.com.

Provided by shirley talberg

Categories Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup Splenda sugar substitute, plus
3 tablespoons Splenda sugar substitute
2 teaspoons cornstarch
1 teaspoon orange zest
4 eggs, separated
2 cups low-fat plain yogurt
1 teaspoon vanilla
1/2 teaspoon cream of tartar
4 cups fresh fruit (whole blueberries, cherries, raspberries and or or grapes -- peaches, strawberries, apples,carambola)

Steps:

In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
Stir in egg yolks and yogurt until well blended.
Cook over medium heat, stirring constantly, until mixture boils and thickens.
Cover and chill thoroughly.
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
(Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
Turn off oven.
Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
To serve, spread chilled custard evenly over baked meringue shell.
Arrange fruits in a decorative pattern over custard.
Cut into wedges and serve immediately.