1/4 package of frozen puff pastry
4 ripe bananas
1/2 cup Dulce de Leche
1 tsp rum (optional)
1/2 cup whipping cream, whipped
1/4 cup sugar
Thaw puff pastry, roll out, and cut into 2″ squares. Bake according to package instructions. Let cool completely.
Cut bananas into slices or quarters. Place in a saucepan with Dulce de Leche and rum. Heat until boiling, and let boil 3 minutes.
Whip cream until almost stiff. Add sugar and continue whipping.
To assemble Napoleons, pull one puff pastry square in half. Layer warm bananas, whipped cream, and pastry top. Top with more whipped cream and drizzle caramel sauce over top.
Hint: Puff pastry makes a wonderful topping for a meat pie. I often use if when I’m making leftover chicken or turkey pot pie…
This is the first recipe I remember my mom making. It’s an easy no-bake dessert that impresses a crowd. I’m glad to report it gets two thumbs up from my 4 year old daughter Penny.
2 cups frozen unsweetened raspberries,thawed, with juice
1 cup sugar
2 egg whites
juice of half a lemon
dash of salt
1 cup whipping cream
Combine raspberries, sugar, egg white, lemon juice and salt.
Beat 15 minutes in a stand mixer, with the whisk attached (or with electric beaters), until stiff and fluffy.
While mixture is mixing, whip cream.
Fold whipped cream into raspberry mixture
Freeze in individual bowls for 4 hours, or in a large bowl, 6 hours.