From the Publisher of Rodale Books

No-Bake Desserts From the Publisher of Rodale Books

CONTENTS 206 by Rodale Inc. All rights reserved. This material is for the personal use of Rodale customers only. For any other purpose, no part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any other information storage and retrieval system, without the written permission of the publisher. Mention of specific companies, organizations, or authorities does not necessarily imply endorsement by the publisher nor does it imply endorsement of the information by those companies, organizations, or authorities. Premium editor: Krissa Y. Strauss Project manager: Sheila Dorney Copy editors: Jennifer Hoffner, David Umla Cover designer: Christine Asprea Layout designer: Maureen Logan Photo editor: Stephanie Smith Photography: Mitch Mandel/Rodale: cover, pp. 7, 0,, 5, 20, 2; Thomas MacDonald/Rodale: pp. 4, 7; Marcus Nilsson: pp. 6, 8; Kana Okada: p. 2; Sam Kaplan: p. 4 On the cover: Blueberry Fool, recipe on p. 5 Tropical Parfait 4 Lemon Almond Cheesecake Parfait 5 Frozen Mocha Parfait 5 Sweet & Sour Blueberry Parfait 6 Creamy Pumpkin Mousse 7 The-Best-for-Last Chocolate Mousse 8 Dark Chocolate Orange Mousse with Raspberries 9 Mango-Coconut Chia Pudding 9 Butterscotch Pudding with Bananas 0 Dark Chocolate Pudding with Whipped Ricotta Mocha Pudding 2 Maple-Almond Ricotta Whip 3 Grapefruit & Tarragon Panna Cotta 3 Egg Custard 4 Blueberry Fool 5 Strawberry-Ricotta Crepes 6 Frozen Chocolate-Ricotta Sandwiches 8 Tiny Pear Tarts 8 Strawberry Cheesecake 9 Raspberry Tiramisu 9 Coconut-Lime Sorbet 20 Orange Cream Floats 2 [PR/20288720/00876/CassQueens/AR/4-6] 236/4-6

Tropical Parfait Ripen mangoes in a paper bag at room temperature. Once ripe, store them in a plastic bag in the refrigerator for up to 5 days. 2 cups chopped pineapple 2 cups chopped mango 2 Tbsp fresh lime juice 4 cups vanilla Greek yogurt ¼ cup chopped pecans. Combine the pineapple, mango, and lime juice in a medium bowl. 2. Place /3 cup of the yogurt in the bottom of each of 4 small glasses. Divide a third of the fruit mixture among the glasses, then a third of the pecans. Repeat the layers 2 more times with the remaining yogurt, fruit mixture, and pecans. Lemon Almond Cheesecake Parfait This supereasy dessert is ready in 5 minutes but it looks and tastes like you ve spent hours making it! 2 cups ricotta cheese 2 tsp sugar 2 tsp grated lemon peel ½ cup frozen whipped topping, thawed. Stir together the cheese, sugar, and lemon peel in a medium bowl. 2. Fold in the whipped topping. Spoon into 4 small parfait glasses and top each with ¼ of the raspberries and biscotti. Frozen Mocha Parfait This indulgent treat is popular with children and adults alike. tsp instant espresso powder ¼ cup bittersweet (60 75%) chocolate chips 2 cups chocolate frozen yogurt 2 cups raspberries 4 s mall almond biscotti, coarsely crushed 4 Tbsp sliced almonds, toasted Whipped topping. Place the espresso powder and chocolate chips in a small glass bowl. Microwave on medium for 2 minutes, stirring every 30 seconds, until smooth. Let cool for 5 minutes. 2. Place ¼ cup of the yogurt into each of 4 parfait glasses. Drizzle each with ½ tablespoon of the chocolate mixture and ½ tablespoon of the almonds. Repeat the layers. Serve immediately or freeze for up to hour. Just before serving, add a dollop of the whipped topping. 4 No-Bake Desserts 5

Sweet & Sour Blueberry Parfait When blueberry season strikes, enjoy this supereasy recipe. lime avocado cup ricotta cheese 5 Tbsp honey cup fresh blueberries Tbsp finely chopped fresh mint leaves + 4 sprigs. Grate the lime zest from the lime. Squeeze the juice from the lime and set both aside. 2. Combine the avocado, cheese, 3 tablespoons of the honey, and the reserved lime juice and zest in the bowl of a food processor fitted with a metal blade or a blender. Pulse 2 times. Scrape down the sides of the bowl. Process for about 2 minutes, scraping the sides of the bowl as needed, until smooth. Chill before serving, if desired. 3. Place the remaining 2 tablespoons of honey in a microwavable bowl. Microwave for about 0 seconds, until softened. Add the blueberries. Toss to coat. 4. Add the chopped mint to the avocado mixture and stir to combine. Divide a third of the blueberries among 4 parfait or dessert dishes. Dollop with half of the avocado mixture. Top with another third of the blueberries, followed by the remaining avocado mixture. Top with the remaining blueberries. Garnish with the mint sprigs. Creamy Pumpkin Mousse It s like eating pumpkin pie in a bowl! If you don t have the spice mixture on hand, you can make your own by mixing teaspoon of cinnamon with /4 teaspoon each of ground cloves, ground nutmeg, and ground ginger. can (5 oz) pumpkin Tbsp chia seeds 2 Tbsp honey ½ tsp pumpkin pie spice ½ cups plain Greek yogurt 2 oz bittersweet (60 75%) chocolate, shaved. Combine the pumpkin, chia seeds, honey, and pumpkin pie spice in a large bowl. Gently fold in the yogurt until blended. Transfer to 4 individual serving bowls and top with the chocolate shavings. 2. Refrigerate for at least hour before serving. 6 No-Bake Desserts 7

2 oz soft silken tofu, drained 2 tsp vanilla extract /8 tsp almond extract The-Best-for-Last Chocolate Mousse This dessert is a restaurant-worthy confection. cup semisweet chocolate chips, melted ½ cup plain Greek yogurt semisweet chocolate bar. Place the tofu, vanilla, and almond in a food processor and blend until smooth. Add the chocolate and blend for minute. Scrape the sides with a rubber spatula and blend for minute longer. Pour into a large bowl. 2. Fold in the yogurt just until blended. Transfer to 4 individual serving bowls and refrigerate until ready to serve. To top with chocolate curls, draw a vegetable peeler along edge of chocolate bar just before serving. Dark Chocolate Orange Mousse with Raspberries The flavor of this creamy, dreamy dessert is brightened by the addition of orange zest. cup chocolate almond milk 5 oz bittersweet chocolate, chopped 2 Tbsp unsweetened cocoa powder Makes 6 servings tsp grated orange zest + additional for garnish cup frozen whipped topping, thawed ½ cups fresh raspberries. Combine the almond milk, chocolate, and cocoa in a small saucepan. Cook over medium heat, stirring occasionally, until the chocolate melts. Transfer to a bowl and stir in teaspoon of the grated orange zest. Cool completely. 2. Fold the whipped topping gently into the chocolate mixture until smooth. Cover and chill until set, about 2 hours. 3. Spoon into 6 small serving bowls, garnish with the additional orange zest, and serve with the raspberries. Mango-Coconut Chia Pudding Coconut milk is made by mixing the shredded white flesh with water and then pressing it. The result is a creamy, rich milk that makes a delicious thickener for this pudding. can (3.5 oz) coconut milk /3 cup white chia seeds 2 Tbsp honey tsp vanilla extract mango, peeled, pitted, and diced cup strawberries, diced ¼ cup sliced almonds 4 tsp coconut flakes. Combine the coconut milk, chia seeds, honey, and vanilla in a pint-size measuring cup. Stir until combined, then refrigerate for hour. 2. In each of 4 small serving glasses, layer /8 cup of the pudding mixture and /8 cup of mango, and repeat 3 times. Top with the strawberries, sliced almonds, coconut. 8 No-Bake Desserts 9

Butterscotch Pudding with Bananas For a twist on this dessert, melt teaspoon of butter in a medium nonstick skillet over medium heat. Add the sliced banana and teaspoon of sugar and cook for 5 minutes, until the banana is softened and warm. Then spoon over the puddings just before serving. 2¼ cups milk 2 large egg yolks ½ cup packed light brown sugar Tbsp honey 3 Tbsp cornstarch Tbsp vanilla extract Tbsp butter banana, cut into 20 slices 2 raspberries. Whisk together ¼ cup of the milk and the egg yolks, brown sugar, honey, cornstarch, and vanilla in a large bowl. 2. Heat the remaining 2 cups of milk in a small saucepan over medium heat for about 4 minutes, until it just starts to simmer. Whisking constantly, slowly pour the hot milk into the yolk mixture until well combined. 3. Pour the warmed milk mixture back into the saucepan and bring to a boil, whisking constantly. Boil for about minute, until thickened. Remove from the heat and whisk in the butter until melted. Immediately pour into 4 dessert dishes. Press a small piece of plastic wrap directly onto the puddings to prevent skin from forming. Refrigerate for at least 3 hours. 4. Top with the banana slices and raspberries just before serving. Dark Chocolate Pudding with Whipped Ricotta /3 cup + Tbsp sugar /3 cup unsweetened natural cocoa powder (not Dutch process) 2½ Tbsp cornstarch ¼ tsp salt 2½ cups milk 2 large egg yolks ¼ tsp vanilla extract ½ oz dark chocolate (60 70% cacao), chopped or chips (about ¼ cup) /3 cup ricotta cheese 8 to 2 raspberries, optional Mint leaves, optional Once you try homemade pudding, you ll never go back to the store-bought kind in the little plastic cups.. Whisk together /3 cup of the sugar and the cocoa, cornstarch, and salt in a medium saucepan. Add the milk, pouring in a slow, steady stream, whisking constantly. 2. Heat the mixture on high, whisking constantly, and bring to a simmer. Reduce the heat to medium and simmer for about minute, until thickened. Remove from the heat. 3. Whisk together the egg yolks and teaspoon of the vanilla in a medium bowl. Add about ½ cup of the milk mixture in a slow, steady stream, whisking constantly as you pour to prevent the yolks from curdling. Immediately pour the egg mixture into the saucepan, whisking constantly. Bring to a simmer on medium-high heat, whisking constantly. Reduce the heat to medium low and, whisking constantly, simmer for minute. Remove from the heat, immediately add the chocolate, and whisk until smooth. Divide among 4 dessert cups or ramekins. Place plastic wrap on each pudding s surface to prevent skin from forming. Refrigerate for 2 hours. 4. Add the ricotta and the remaining tablespoon of sugar and ¼ teaspoon of vanilla to a medium bowl. Beat with an electric mixer on medium-high speed for about minute, until smooth. Top the pudding evenly with the ricotta and garnish with the raspberries and mint, if desired. 0 No-Bake Desserts

Mocha Pudding This dessert is for those who love a little coffee with their chocolate dessert! container (5 oz) ricotta cheese cup vanilla yogurt ½ cup unsweetened cocoa powder /3 cup confectioners sugar tsp vanilla extract ¼ tsp espresso powder 2 chocolate-covered coffee beans. Combine the ricotta, ¾ cup of the yogurt, and the cocoa, sugar, vanilla, and espresso powder in a food processor. Process just until smooth. 2. Divide the mixture evenly among 4 serving dishes and refrigerate for about 2 hours, until set. 3. Top each serving with tablespoon of the remaining yogurt and 3 coffee beans. Maple-Almond Ricotta Whip ¼ cup ricotta cheese tsp maple syrup Ground cinnamon to taste The almonds give this treat a nice crunch. Makes serving ¼ tsp vanilla extract tsp sliced almonds Whisk together the ricotta, syrup, cinnamon, and vanilla in a small bowl. Sprinkle the almonds on top. Grapefruit & Tarragon Panna Cotta Tarragon known in France as the king of herbs can help sweeten grapefruit s tangy punch. Makes 4 to 6 servings 3 cups whole milk packet (¼ oz) unflavored gelatin /3 cup + tsp brown sugar ¼ cup tarragon leaves + ½ tsp chopped tarragon grapefruit, segmented and chopped. Pour ½ cup of the milk and the gelatin into a bowl. 2. In a saucepan over medium-high, heat /3 cup of the brown sugar, the remaining 2½ cups of milk, and the tarragon leaves for about 5 minutes, until the sugar is dissolved. Strain out the tarragon and stir the milk mixture into the gelatin mixture. Cool for 20 minutes. 3. Pour the mixture into 4 to 6 dessert bowls. Refrigerate for to 2 hours. 4. Combine the grapefruit with the remaining teaspoon of brown sugar and the ½ teaspoon of chopped tarragon leaves. Top each panna cotta with the grapefruit mixture. 2 No-Bake Desserts 3

Egg Custard This old-fashioned dessert is truly a comfort food. Makes 2 servings 2 eggs /3 cup half-and-half ¼ tsp vanilla extract ½ Tbsp sugar Pinch of salt. Crack the eggs into a measuring cup. Note the volume and add an equal amount of half-and-half (this should be about /3 cup). 2. Add the vanilla, sugar, and salt and blend well. 3. Divide the mixture between 2 ramekins, cover with foil, and steam for about 5 minutes, until firm. Eat warm. Blueberry Fool The origin of its name is uncertain, but one thing we do know is that this simple combination of fruit and cream is incredibly easy to make. 3 Tbsp granulated sugar Juice of lemon 4 cups fresh blueberries ½ cup cold heavy cream ½ Tbsp confectioners sugar 4 No-Bake Desserts. Bring the granulated sugar, lemon juice, and 2½ cups of the blueberries to a simmer in a medium saucepan on medium heat. Simmer, stirring occasionally, for 0 to 2 minutes, until the berries break down and the liquid thickens. Remove from the heat and stir in all but 2 of the remaining blueberries; set those aside. 2. Place the saucepan in a larger bowl or baking dish (not glass) filled with ice water. Let stand, stirring occasionally, for 0 to 5 minutes, until chilled. Alternatively, cool at room temperature, cover, and refrigerate for 2 hours or up to 24 hours. 3. Beat the cream with an electric mixer on medium-high speed in a large bowl for 2 to 3 minutes, until the volume doubles and soft peaks form. Add the confectioners sugar and beat for about 30 seconds, until combined. 4. Place about ½ tablespoons of the blueberry mixture in each of 4 dessert glasses or small bowls. Fold all but 2 tablespoons of the remaining blueberry mixture into the whipped cream. Divide the cream among the dessert glasses and top evenly with the remaining blueberry mixture. Garnish with the reserved blueberries and serve. 5

Strawberry-Ricotta Crepes You can substitute raspberries for strawberries in this recipe. Raspberries have the most fiber of all the berries 8 grams per cup. Makes 0 servings Juice of lemon 2 Tbsp granulated sugar 2 lb strawberries, cored and finely chopped cup ricotta cheese 3 oz cream cheese 5 Tbsp confectioners sugar + extra, optional, for serving ¾ cup all-purpose flour ¾ cup white whole wheat flour ¼ tsp salt 2 large eggs 2 cups milk tsp vanilla extract Zest of 2 lemons. Add the lemon juice, granulated sugar, and 2 cups of the strawberries to a medium saucepan and bring to a simmer on medium-high heat. Simmer, stirring frequently, for 5 to 20 minutes, until the berries are very soft and broken down and the liquid is thickened. Remove from the heat, cover, and set aside. 2. Combine the ricotta, cream cheese, 4 tablespoons of the confectioners sugar, and the remaining berries in a medium bowl. Cover and refrigerate until ready to use. 3. Whisk together both flours, the salt, and the remaining tablespoon of confectioners sugar in a large bowl. Whisk the eggs in a medium bowl, add the milk and vanilla, and whisk to combine. Pour into the flour mixture and whisk until no lumps remain. 4. Heat an 8" skillet on medium heat. Spray with cooking spray and pour about ¼ cup of the batter into the skillet. Immediately tilt the skillet and swirl the batter around to coat the entire cooking surface. Cook for to ½ minutes, until the bottom is golden brown. Loosen with a spatula and flip, using the spatula and your fingers to help turn the crepe. Cook for about 45 seconds, until the opposite side is golden brown, reducing the heat to medium low if the crepe browns too quickly. Transfer to a plate and cover with a kitchen towel. 5. Repeat with the remaining batter, spraying the skillet with cooking spray each time. Stack the finished crepes, placing wax paper or parchment paper between them to prevent sticking, and keep them covered with the towel. 6. Spread about ¼ cup of the ricotta mixture over each crepe. Loosely fold in half and fold again to form triangles. Reheat the reserved strawberry sauce on low heat, if necessary. Top each crepe with about 2 tablespoons of the sauce and garnish with the lemon zest. Sift confectioners sugar over the top, if desired. 6 No-Bake Desserts

Frozen Chocolate-Ricotta Sandwiches Use premade chocolate wafers for the sandwiches or change up the flavor with chocolate graham crackers or ginger thins. ¾ cup ricotta ½ Tbsp all-fruit orange marmalade Tbsp sugar Makes 8 servings. In a small bowl, stir together the ricotta, marmalade, and sugar until combined. Fold in the chocolate chips. 2. Place 8 of the cookies on a rimmed baking sheet. Spoon a heaping tablespoon of the ricotta mixture onto each cookie. Top with the remaining cookies and freeze for at least hour, until set. Once frozen, wrap separately. These will keep in the freezer for a week. Tiny Pear Tarts These sweets may be small, but they taste plenty indulgent. 4 tsp unsalted butter 2 Bartlett pears, peeled, cored, and diced into ½" cubes Tbsp fresh lemon juice 2½ tsp brown sugar Tbsp mini chocolate chips 6 chocolate wafers Makes 6 servings /8 tsp salt 4 tsp plain Greek yogurt 8 mini phyllo shells Lemon zest, optional. Melt the butter in a large skillet over medium-low heat. Add the pears, lemon juice, 2 teaspoons of the brown sugar, and the salt. Cook for 7 minutes, tossing frequently, until the pears are tender but not falling apart. 2. In a small bowl, stir together the yogurt and the remaining ½ teaspoon of brown sugar. Divide the pear mixture among the phyllo shells, spooning about tablespoon into each. Top each with ¼ teaspoon of the yogurt mixture. Sprinkle with the lemon zest, if desired. Serve warm or let cool to room temperature. Strawberry Cheesecake Cottage cheese takes the place of cream cheese in this luscious recipe. Before mixing it with the other ingredients, be sure to blend it until it s smooth and creamy. 6 plain graham cracker halves ½ Tbsp butter, melted ½ cup + 2 Tbsp cold water Tbsp gelatin powder ½ tsp grated lemon zest ½ cup lemon juice Makes 8 servings. Coat an 8" 8" baking dish with cooking spray. 2. Place the graham crackers in a resealable plastic bag. Seal and roll with a rolling pin to crush. Place in a bowl and toss with the butter. Set aside. 3. Place ½ cup of the cold water in a medium bowl and sprinkle the gelatin into it. Let stand for 2 minutes to soften. Add the lemon zest, juice, and boiling water to the gelatin; stir until completely dissolved. 4. Chill for 25 minutes, until almost set but still somewhat loose. 5. Combine the cottage cheese, sugar, lemon extract, and the remaining 2 tablespoons of cold water in a blender. Pulse for 5 seconds, until smooth. Add the gelatin mixture; blend on high for 5 seconds. 6. Pour into the prepared baking dish. Sprinkle with the crumb mixture. Garnish with the strawberry halves. Chill for at least 3 hours, until set. 4 soft ladyfingers ½ Tbsp coffee liqueur or strong coffee ½ cup ricotta cheese tsp instant espresso powder /3 cup boiling water container (6 oz) cream-style cottage cheese ½ cup sugar ½ tsp lemon extract 2 strawberries, halved Raspberry Tiramisu Try this delicious twist on the classic recipe. Makes serving tsp sugar ½ tsp vanilla extract 2 Tbsp frozen whipped topping, thawed ½ cup raspberries 8 No-Bake Desserts. Brush the ladyfingers with the liqueur. Line the sides of a small parfait glass with the ladyfingers. 2. In a small bowl, stir together the ricotta, espresso powder, sugar, and vanilla. Let stand for 5 minutes for the espresso powder to dissolve. Fold in the whipped topping. Spoon half of the mixture into the glass. Top with half of the raspberries. Repeat with the remaining cheese mixture and raspberries. 9

Coconut-Lime Sorbet There s nothing more refreshing than tropical coconut flavor, except when you add lime to it, as you ll do here. Makes quart ½ cups water /3 cup sugar Pinch of salt 2 cans (3.5 oz each) coconut milk Zest of 2 limes 2 Kaffir lime leaves vanilla bean, split. Combine the water with the sugar, salt, coconut milk, lime zest, and lime leaves in a medium saucepan. 2. Using a paring knife, scrape the seeds of the vanilla bean into the milk mixture, then add the pod. Bring to a boil over high heat. Remove from the heat and let steep for 2 minutes. Discard the vanilla bean pod and lime leaves. 3. Pour the mixture into a medium bowl and set it in an ice bath: Fill a larger bowl with ice water and set the medium bowl in it. Chill in the refrigerator until it cools to 40 F on a kitchen thermometer. 4. Transfer the mixture to an ice cream maker and proceed according to the manufacturer s instructions. Orange Cream Floats Thanks to the frozen yogurt, this float packs nearly as much protein as a serving of peanut butter. Makes 2 servings cup orange-flavored seltzer ½ cup fresh-squeezed orange juice ½ tsp vanilla extract ½ cups vanilla frozen yogurt Combine the seltzer, orange juice, and vanilla in a pitcher. Divide the frozen yogurt between 2 glasses and top with the orange juice seltzer mixture. 20 No-Bake Desserts 2