Indulge in the visual and gustatory delights of these yogurt cups topped with a blend of sweet and tart mixed berries.

You can personalize them with your favorite fruits and toppings, and they’re really simple to make.

Simple Greek yogurt, either plain or vanilla flavor, 2 cups

One cup of chopped fresh mixed berries (e.g., raspberries, blueberries, and strawberries)

Two tablespoons of honey, or more or less according to preference

0.5 teaspoons of vanilla essence, if desired

For garnish, you may use 1/4 cup of chopped nuts or granola.

Cups made of little plastic or dishes for dessert

What to do:
Get the Fruit Ready:

Gently run cold water over the fruit. For more even distribution in each cup, chop the bigger berries into smaller pieces.

While the yogurt is mixing,:

Mix the Greek yogurt, honey, and vanilla essence in a medium bowl. Make sure to mix everything well until it’s nicely combined.

Carefully incorporate the cut berries without crushing them by gently folding them in.

Put the Cups Together:
Fill little dessert plates or plastic cups with the fruit and yogurt combination. Make sure to fill them full to your liking, but leave a little space for toppings.

Plating Options:

For a little more crunch and flavor, top each cup with chopped nuts or granola, if you want.

Refresh and Present:

For the best flavor melding and total chilling, put the yogurt cups in the fridge for at least an hour.

Enjoy cold as a delightful treat or nibble.

In sum, the creamy texture and delicious blend of sweet and sour tastes in these Mixed Berry Yogurt Cups make them the ideal dessert for any celebration.

All day long, these yogurt cups may be appreciated for whatever you need them to be: a speedy breakfast, a nutritious snack, or a sweet treat.

They’re delicious, easy to prepare, and a pleasure to serve, not to mention healthy.

 

Are you looking for a delicious and easy dish to impress your guests at brunch? Look no further than this delectable **Eggs Benedict Casserole**! This comforting dish takes all the beloved elements of traditional eggs benedict—poached eggs, Canadian bacon, and creamy hollandaise sauce—and transforms them into a convenient casserole. Perfect for feeding a crowd or enjoying as leftovers throughout the week, this casserole is not only mouthwatering but also simple to prepare.

In this recipe, you’ll learn how to layer toasted English muffins with savory ham or bacon before smothering them in an egg mixture seasoned with herbs. The result is a rich and creamy breakfast bake that can be prepared ahead of time and popped in the oven right before serving. Whether you’re hosting a holiday brunch or just want to treat yourself on a lazy Sunday, this Eggs Benedict Casserole will quickly become your go-to recipe.

Stay tuned as we detail the main ingredients needed for this sumptuous dish, along with step-by-step instructions that will guide you through its preparation. You’ll also find helpful serving and storing tips so that you can enjoy every last bite!

Main Ingredients
English Muffins
English muffins serve as the base for our casserole. You’ll need about six to eight muffins, depending on their size. Slice them in half and toast them lightly before layering them in your baking dish. Toasting adds texture and prevents the muffins from becoming soggy during baking.

Canadian Bacon or Ham
For this recipe, you’ll need approximately 8 ounces of Canadian bacon or thinly sliced ham. These meats add a smoky flavor and protein to your casserole. Arrange them evenly on top of the toasted English muffins to create that classic eggs benedict taste.

Eggs
You’ll need about 8 large eggs for this casserole. They form the custard-like base that binds all the ingredients together while providing richness and flavor. Beat them well with milk to create a smooth mixture that soaks into the layers below.

Milk
Adding about 2 cups of milk helps create a creamy texture in your casserole. Whole milk works best here as it enhances flavor and provides richness. It also ensures that your egg mixture sets perfectly without being too dry.

Hollandaise Sauce
You’ll require about 1 cup of homemade or store-bought hollandaise sauce to drizzle over the top before baking. This rich and buttery sauce brings all the components together while adding an indulgent finishing touch to each serving.

Ingredients
1 cup (100 g) oatmeal
2 eggs
1 cup (240 ml) milk
2 tablespoons parsley, chopped
3.5 oz (100 g) cheese, grated
Salt, to taste
1 teaspoon dry Provençal herbs
1/2 teaspoon chili flakes (adjust to taste)
Oil for frying
1 tablespoon sesame seeds
Directions
Prepare the Oatmeal:
Blend the oatmeal in a blender until it reaches a coarse flour consistency.

Mix the Batter:
In a large mixing bowl, whisk the eggs and milk until well combined.
Add the ground oatmeal, chopped parsley, grated cheese, salt, Provençal herbs, and chili flakes. Stir until all ingredients are evenly mixed.

Cook the Pancakes:
Heat a small amount of oil in a large skillet over medium heat.
Pour portions of the batter into the skillet to form pancakes. Sprinkle sesame seeds on top of each pancake.

Cook for 3-4 minutes on each side or until golden brown and fully cooked.

Serve:
Remove pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Serve warm and enjoy!
Serving Suggestions

Serve with a dollop of sour cream or yogurt for added creaminess.
Pair with a fresh green salad for a complete meal.
Drizzle with a spicy dipping sauce for a flavorful kick.
Enjoy with a side of scrambled eggs for a hearty breakfast.

Serve alongside grilled vegetables for a light dinner.
Cooking Tips

Adjust the batter consistency with a little more milk if it’s too thick.
Use a non-stick skillet for easy flipping and even cooking.
Swap parsley with other herbs like cilantro or dill for variety.
Grate the cheese finely to ensure it melts evenly throughout the pancakes.
Keep cooked pancakes warm in a low oven while finishing the rest.
Nutritional Benefits

Oatmeal: High in fiber and promotes heart health.
Eggs: Provide quality protein and essential nutrients.
Cheese: Adds calcium and protein for strong bones.
Parsley: Rich in vitamins A, C, and K.

Dietary Information

Vegetarian-friendly
Can be made gluten-free by using certified gluten-free oats
Adjust spices and cheese for dietary preferences
Nutritional Facts (Per Pancake, Approximate)

Calories: 150
Protein: 8 g
Fat: 8 g
Carbohydrates: 12 g
Fiber: 2 g
Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a skillet or microwave before serving.
Freeze for up to 1 month; thaw and reheat as needed.

Ingredients
For one person :

1 cup and a half of all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup room temperature unsalted butter

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup orange juice that was just squeezed

1 tablespoon of orange peel that was just grated

1/2 cup buttermilk

Preparation
Set your oven to 350°F (180°C) and put cupcake liners in a muffin tin.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

Mix the butter and sugar together in a large bowl until light and fluffy, about 2 to 3 minutes.

Mix in the eggs one at a time, then add the vanilla.

Add the dry ingredients gradually, alternating with the orange juice and the buttermilk.

Mix in the orange zest that was grated.

Fill the cupcake liners about two-thirds full with the batter, and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool for 5 minutes in the pan before taking them out and putting them on a wire rack to cool completely

Enjoy !

 Fish and Chips – A Crispy, Golden, and Delicious Classic! Perfect for a Comforting Meal! ✨
 Ingredients:
For the Fish:
4 white fish fillets (cod, haddock, or pollock) 
1 cup all-purpose flour, for coating 
1 tsp baking powder 
1/2 tsp salt 
1/4 tsp black pepper ️
1 cup cold sparkling water (or beer for extra crispiness) 
Oil for frying (vegetable or sunflower oil) ️
For the Chips:
4 large potatoes, peeled and cut into thick fries 
1 tbsp olive oil 
Salt, to taste 

 Step-by-Step Instructions:
1️⃣ Prepare the Chips (Fries):
Preheat your oven to 400°F (200°C). 
Cut the potatoes into thick fries and toss them with olive oil and a pinch of salt. 
Spread the fries in a single layer on a baking sheet and bake for 35-40 minutes, flipping halfway through, until golden and crispy. 
2️⃣ Make the Batter:
In a mixing bowl, whisk together the flour, baking powder, salt, and pepper. ️
Gradually pour in the cold sparkling water (or beer), stirring to create a smooth, thick batter. 
The batter should be thick enough to coat the fish evenly.
3️⃣ Fry the Fish:
Heat the oil in a deep frying pan or large pot over medium-high heat (about 350°F/175°C). ️
Dip each fish fillet into the batter, ensuring it’s fully coated. 
Carefully lower the battered fish into the hot oil and fry for 5-6 minutes, turning occasionally, until the fish is golden brown and crispy. 
Remove the fish from the oil and drain on a paper towel to remove excess oil.

4️⃣ Serve and Enjoy:
Once the chips are golden and crispy, remove them from the oven. 
Serve the hot fish fillets alongside the chips, with lemon wedges and tartar sauce for dipping! 
Enjoy this crispy, golden goodness with a cold drink! 
 Pro Tip: For extra crispy fish, double fry the fillets – fry once, let them rest, and then fry again for an even crispier finish! ✨

Main Ingredients
Ripe Bananas
Ripe bananas are the star ingredient in this recipe. Ideally, they should be brown-spotted or fully brown for maximum sweetness and flavor. You’ll need three medium-sized ripe bananas—around 1 ½ cups once mashed. The natural sugars in ripe bananas not only provide sweetness but also moisture to the muffins. They serve as a binding agent in place of eggs while adding potassium and fiber to your diet.

Whole Wheat Flour
Using whole wheat flour instead of all-purpose flour enhances the nutritional profile of your muffins. Whole wheat flour contains more fiber and essential nutrients compared to its refined counterpart. You’ll need about 1 ½ cups for this recipe. This ingredient helps give structure to the muffins while keeping them hearty and satisfying.

Oats
Adding oats is a great way to boost the fiber content in your Healthy Banana Muffins. Use rolled oats for better texture; they absorb moisture without becoming mushy. You will require around ¾ cup of oats in this recipe. They add chewiness and help keep you full longer—making these muffins an excellent choice for breakfast.

Honey or Maple Syrup
For sweetness without refined sugar, honey or maple syrup works perfectly as a natural sweetener in these muffins. You’ll need about ⅓ cup of either option based on your preference. Both options keep the muffins moist while adding their unique flavors.

Baking Soda
Baking soda is crucial for leavening the muffins. It reacts with the acidity in the bananas to create lift during baking. Use one teaspoon of baking soda for optimal results.

Cinnamon
Cinnamon adds warmth and depth of flavor to your Healthy Banana Muffins. Just one teaspoon is enough to elevate their taste profile significantly. Not only does it enhance flavor but cinnamon also has numerous health benefits including anti-inflammatory properties.

Ingredients:
1 cup semisweet chocolate chips
1 tablespoon vanilla extract
1 gallon half-and-half
1 ½ cups sugar
½ cup light corn syrup
½ teaspoon salt
1 cup chopped peanut butter cups
Directions:
1. Prepare the ice cream base: In a large bowl, combine the half-and-half, sugar, corn syrup, vanilla extract, and salt. Whisk together until the sugar has completely dissolved.
2. Churn the ice cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

3. Add the mix-ins: When the ice cream is almost frozen, add the semisweet chocolate chips and the chopped peanut butter cups.
4. Final churn: Continue to churn until the ice cream is fully frozen and the mix-ins are well distributed.
5. Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to allow it to firm up.
6. Serve and enjoy: Scoop the delicious ice cream into bowls or cones and enjoy the rich, creamy, chocolatey, and peanut buttery flavors!
Time: Preparation time: 10 minutes | Cooking time: ~30 minutes | Freezing time: 4 hours

Russian Buttercream is a smooth, rich, and incredibly simple frosting that only requires three ingredients! With its silky texture and subtly sweet flavor, this buttercream is perfect for frosDecadent and Silky Russian Buttercream

Russian Buttercream is a game-changer in the world of frosting. With just a handful of simple ingredients, this buttercream achieves a luxuriously smooth texture and rich flavor. It’s perfect for cakes, cupcakes, or even as a decadent filling. This foolproof recipe highlights the creamy sweetness of condensed milk, balanced with butter and a hint of vanilla.

Why You’ll Love Russian Buttercream

Russian Buttercream is not only easy to make, but it’s also less sweet than traditional buttercreams, making it a favorite for those who appreciate a more balanced flavor profile. With no need for powdered sugar, this frosting comes together quickly, using pantry staples you likely already have.

The Ingredients You Need

• Unsalted Butter: Softened to room temperature, butter is the base of this buttercream. It provides richness and a silky texture.
• Sweetened Condensed Milk: The star ingredient! This adds sweetness and creaminess without the need for additional sugar.
• Vanilla Extract: A splash of vanilla enhances the overall flavor, giving the buttercream a warm and inviting taste.
• Salt: Just a pinch balances the sweetness and brings out the natural flavors of the other ingredients.

Making the Perfect Russian Buttercream

1. Prep Your Butter: Before you begin, make sure your butter is completely softened. Cold butter will result in a lumpy buttercream, so allow it to reach room temperature naturally.
2. Whip it Good: Place the softened butter in a stand mixer fitted with a whisk attachment. Whip on high speed for 5 minutes, pausing occasionally to scrape down the sides of the bowl. This step ensures the butter is light and fluffy.
3. Incorporate the Sweetened Condensed Milk: Reduce the mixer speed to medium. Gradually add the condensed milk in thirds, whipping after each addition until it’s fully incorporated.
4. Add the Finishing Touches: Mix in the vanilla and salt, then whip on high speed for an additional minute. This final whip gives the buttercream its signature silky texture.

Pro Tips for Success

• Room Temperature Matters: Ensure all your ingredients are at room temperature for the smoothest consistency.
• Avoid Overbeating: Once all the ingredients are combined, avoid overwhipping, which can lead to a greasy texture.
• Adjust for Taste: Want a richer vanilla flavor? Add a touch more vanilla extract to suit your preference.

Where to Use Russian Buttercream

This versatile frosting pairs beautifully with a variety of desserts:

• Spread it over a fluffy sponge cake for a classic finish.
• Pipe it onto cupcakes for a polished look.
• Use it as a filling for sandwich cookies or pastries.

Frequently Asked Questions About Russian Buttercream

1. Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid overpowering the sweetness. Taste as you go to ensure the flavor is balanced.

2. Why is my buttercream separating?

Separation can occur if the butter or condensed milk is too cold. Make sure both are at room temperature before starting. If separation happens, keep whipping—it usually comes back together with time and patience.

3. Can I make Russian Buttercream ahead of time?

Absolutely! You can make it a day or two in advance. Store it in an airtight container in the refrigerator, and bring it back to room temperature before re-whipping to restore its texture.

4. Is this buttercream stable in warm weather?

Russian Buttercream is less stable in high heat compared to American Buttercream. If you’re serving it in a warm environment, consider chilling the dessert until just before serving.

5. Can I add flavors or colors to Russian Buttercream?

Yes! You can mix in flavor extracts (like almond or citrus), cocoa powder, or fruit purées for different flavors. Gel or powdered food coloring works best for vibrant colors without affecting the texture.

6. Can I use Russian Buttercream for piping?

Yes, but it’s softer than other buttercreams, so it’s best suited for simple designs. For intricate piping, chill the buttercream slightly to firm it up.

7. What’s the best way to store leftovers?

Store any leftover buttercream in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months. Thaw in the fridge overnight and re-whip before using.

8. Can I use homemade sweetened condensed milk?

Yes, but ensure it has the same consistency as store-bought condensed milk to achieve the proper texture.

Indulge in the creamy, smooth perfection of Russian Buttercream—your cakes and taste buds will thank you!

Italian Peach Ricotta Tart

Ingredients

For the Dough:

 

• 2 large eggs
• 2 tsp vanilla sugar
• 4 tbsp sugar
• 2 cups all-purpose flour
• A pinch of salt
• 2 tsp baking powder
• Zest of 1 lemon
• ½ cup butter, softened

For the Filling:

• 2–3 canned peaches, sliced
• 1 egg
• 2 cups milk
• 3 tbsp sugar
• 3 tbsp starch (cornstarch or similar)
• 1 tbsp vanilla sugar
• 1 egg yolk
• 1 cup ricotta cheese
• 1 cup whipping cream

For the Topping:

• ½ cup almond flakes
• Powdered sugar (for dusting)

Directions

Prepare the Dough:

 

1. Preheat the oven to 180°C (355°F). Grease and line a tart pan.
2. In a large bowl, beat the eggs, vanilla sugar, and sugar until creamy.
3. Add the flour, salt, baking powder, and lemon zest. Mix well.
4. Incorporate the softened butter and knead until a smooth dough forms.
5. Roll out the dough and press it into the prepared tart pan, ensuring it covers the base and sides evenly.

Prepare the Custard Filling:

 

1. In a saucepan, whisk together the egg, milk, sugar, starch, and vanilla sugar.
2. Cook over medium heat, stirring constantly, until thickened.
3. Remove from heat and let cool slightly. Stir in the egg yolk for added richness.

Assemble the Tart:

 

1. Spread the custard filling over the prepared dough.
2. Arrange the peach slices decoratively on top of the custard.

Bake the Tart:

 

1. Bake in the preheated oven for 35-40 minutes or until the edges are golden and the filling is set.
2. Allow the tart to cool completely before proceeding.

Prepare the Ricotta Cream:

 

1. In a mixing bowl, whip the ricotta cheese and whipping cream together until smooth and fluffy.
2. Spread the ricotta mixture over the cooled tart.

Easy Homemade Bread Recipe

 

Ingredients:

• Warm water: 375 ml (1½ cups)
• Sugar: ½ tablespoon (7 g)
• Dry yeast: 7 g (about 2¼ teaspoons)
• Flour: 500 g (4 cups), plus extra for dusting
• Salt: 1 teaspoon (6 g)
• Sunflower oil: 2 tablespoons (30 ml)

Directions:

Activate the Yeast:

In a bowl, combine 50 ml warm water, ½ tablespoon sugar, and 7 g dry yeast. Mix thoroughly and let sit in a warm place for about 10 minutes until frothy.

Make the Dough:

In a large mixing bowl, combine the activated yeast mixture with 375 ml warm water. Gradually add 500 g sifted flour and 1 teaspoon salt. Mix until a dough forms.

Knead the Dough:

Add sunflower oil and knead the dough for about 5-7 minutes until smooth and elastic. If the dough is sticky, add more flour as needed.

First Rise:

Cover the dough with a cloth and let it rise in a warm place for about 30 minutes or until it has doubled in size.

Shape the Dough:

Once risen, sprinkle a clean surface with flour. Stretch and fold the dough as shown in the video, then form it into a ball. Dust with flour.

Second Rise:

Line a baking pan with parchment paper and dust it with flour. Carefully transfer the dough to the pan, cover it, and let it rise again until doubled.

Preheat the Oven:

Preheat your oven to 200°C (400°F).

Make Cuts and Bake:

Once the dough has risen, make slashes on the top. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.

Cool the Bread:

Let the bread cool on a wire rack before slicing.

Chocolate dessert for Christmas 

Ingredients

• 350 g of biscuits
• 85 g of ground peanuts
• 85 g of sugar
• 180 ml of sweet cream
• 1 bag of vanilla sugar (10 g) (optional)
• 45 g of cocoa powder
• 110 g of butter

For the glaze:

• 90 g milk chocolate
• 30 g dark chocolate
• 30 g vegetable oil
• 70 g ground peanuts

Procedure

Mixing the Ingredients

Crush the biscuits: Start by crushing the biscuits into small pieces either with your hands or using a blender.

Add ground peanuts: Grind the peanuts and mix them with the crushed biscuits.

Prepare the chocolate mixture: Combine sugar and cocoa powder in a saucepan and stir until evenly mixed. Gradually add sweet cream while stirring continuously until you achieve a smooth mixture.

Shaping the Desserts

Incorporate butter and vanilla sugar: Add butter and vanilla sugar to the chocolate mixture, stirring until melted and smooth.

Combine with biscuit mixture: Pour the chocolate mixture into the bowl of crushed biscuits and peanuts, mixing until well combined.

Setting in the Freezer

Shape the desserts: Form the mixture into balls, press into a mold, or fill silicone molds of your choice. Ensure the mixture is compact to avoid empty spaces.

Chill in the freezer: Place the desserts in the freezer for about an hour to set.

Making the Glaze

Prepare the glaze: Melt milk chocolate, dark chocolate, and vegetable oil together. Add ground peanuts and mix until smooth.

Final Touches

Coat the desserts: Remove the chilled desserts from the molds and coat them with the prepared glaze.

Serving Suggestions

Enjoy your creations: Serve these delectable treats on a platter and indulge in their rich, chocolatey goodness. Pair them with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert experience.

Savory Cabbage and Carrot Frittata with Mozzarella

 

Ingredients

Here are the ingredients you’ll need for this delicious frittata:

Vegetables and Herbs:

• 1/2 cabbage (approximately 600g, finely shredded)
• 1 onion (finely chopped)
• 2 carrots (grated)
• A few sprigs of parsley (finely chopped, for garnish)

Batter:

• 4 eggs
• 4 tablespoons of flour
• 1/4 cup of milk (50 ml)
• 2 tablespoons of olive oil
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of oregano

Cheese:

• 100g of mozzarella cheese (shredded)
• Making It Step by Step

Step 1: Prepare the Vegetables

Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.

 

Step 2: Sauté the Vegetables

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.

Step 3: Prepare the Egg Batter

In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy. Add the flour, milk, olive oil, baking powder, salt, black pepper, and oregano to the eggs. Whisk everything together until the batter is smooth and free of lumps. This batter will bind the vegetables together and give the frittata its fluffy texture.

 

Step 4: Combine the Vegetables and Batter

Once the sautéed vegetables have cooled slightly, gently fold them into the egg batter. Make sure the vegetables are evenly distributed throughout the mixture. This will ensure that each bite of the frittata is packed with flavor and texture.

 

Step 5: Add the Mozzarella Cheese

Fold in the shredded mozzarella cheese, reserving a little to sprinkle on top of the frittata. The mozzarella will melt as the frittata cooks, adding a delicious creaminess to the dish.

 

Step 6: Cook the Frittata

Preheat your oven to 180°C (350°F). Grease an oven-safe skillet or baking dish with olive oil. Pour the vegetable and egg mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.

Place the frittata in the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown. To check if it’s done, insert a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.

 

Step 7: Garnish and Serve

Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor. Serve the frittata warm, either on its own or with a side of salad, bread, or yogurt for a complete meal.

Ingredients:

1 ½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
2 large eggs
1 cup pineapple juice
½ cup coconut milk
¼ cup vegetable oil
1 tsp vanilla extract
For the Kahlua Cream Frosting:
1 cup heavy cream
2 tbsp coffee extract (Kahlua substitute)
½ cup powdered sugar
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F and grease a cake pan.
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together sugar, eggs, pineapple juice, coconut milk, oil, and vanilla until smooth. Combine with dry ingredients.
Pour batter into the prepared pan and bake for 30-35 minutes. Allow to cool completely.
For frosting, beat heavy cream, coffee extract, powdered sugar, and vanilla until stiff peaks form.
Frost the cooled cake and garnish with toasted coconut or chocolate shavings.

Notes:

Add pineapple slices or maraschino cherries for a tropical garnish!
Prep Time: 20 mins | Cooking Time: 35 mins | Total Time: 55 mins | Kcal: 380 kcal per serving | Servings: 8-10

Ice cream lovers, rejoice! Imagine creating a delicious, sugar-free lemon ice cream at home using just three ingredients in under five minutes. This simple recipe not only satisfies your sweet tooth but does so in a healthier way, without any added sugar. Here’s how to make this refreshing treat that’s so easy and tasty, you may never want to buy store-bought ice cream again!

1. Benefits of Homemade Lemon Ice Cream
2. Healthier: By making your own ice cream, you control the ingredients, ensuring there are no unwanted additives or sugars.
3. Refreshing: Lemon adds a natural zest that is both invigorating and delightful, perfect for cooling down on a warm day.
4. Simple Ingredients: With only three ingredients, this recipe is uncomplicated and quick, ideal for spontaneous dessert cravings.
5. Ingredients Needed
6. To whip up your own batch of lemon ice cream, you’ll need:
7. 1 cup of heavy cream
8. 2 tablespoons of fresh lemon juice
9. 3 tablespoons of honey (or to taste, depending on your preference for sweetness)
10. How to Make Lemon Ice Cream
11. This recipe is not only straightforward but also quick, making it a perfect last-minute dessert option.

12. Instructions:
13. 1.Mix Ingredients: In a medium-sized mixing bowl, combine the heavy cream, fresh lemon juice, and honey. Mix thoroughly until the honey is completely dissolved.
14. 2.Whisk or Blend: Using a hand mixer or blender, whip the mixture until it becomes thick and creamy. This usually takes about 3 to 4 minutes.
15. 3.Freeze: Pour the mixture into a freezer-safe container. If you prefer a soft-serve consistency, you can enjoy it immediately. For those who like their ice cream firmer, freeze it for about an hour, then stir it, and freeze again until it reaches the desired consistency.
16. Serving Suggestions
17. Scoop your lemon ice cream into bowls or cones. This ice cream pairs beautifully with fresh berries or a sprig of mint for an extra touch of elegance and freshness. It’s a wonderful dessert to follow a meal or as a cool treat on a sunny afternoon.
18. Storage Tips
19. Store any leftover ice cream in an airtight container in the freezer. Before serving again, let it sit out for a few minutes to soften slightly for easier scooping.
20. Conclusion
21. This three-ingredient, sugar-free lemon ice cream is a testament to the idea that simplicity often leads to the best results. Quick, easy, and delightfully refreshing, it’s a perfect treat for anyone looking to indulge their sweet tooth without overdoing it on sugar. Give this recipe a try, and it might just become your new favorite way to beat the heat and keep your dessert game light and zesty!

Ingredients
1 can (20 ounces) crushed pineapple, drained 
1 package (3.4 ounces) instant coconut cream pudding mix 
1 cup shredded coconut 
1 container (8 ounces) whipped topping, thawed 
Maraschino cherries for garnish (optional) 
Instructions
Mix Ingredients:

In a large mixing bowl, combine the drained crushed pineapple, instant coconut cream pudding mix, shredded coconut, and thawed whipped topping.
Combine:

Stir all ingredients together until well combined and creamy.
Chill:

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve:

Spoon the chilled mixture into serving bowls or dessert cups.
Garnish:

Top with maraschino cherries if desired for an extra pop of color and sweetness.
Indulge:

Enjoy the tropical flavors of this creamy and delicious dessert!
Yield: 6 Servings
This easy-to-make dessert is not only delicious but also visually appealing, making it a great addition to any dessert table. Enjoy the refreshing taste of the tropics!