8 yummy dessert recipes for your kids

8 Dessert Recipes for Your Kids

Weekends will be so much sweeter when you serve desserts to your family. Mouth-watering and oh-so-good, these 8 dessert recipes for your kids are so easy to whip up – you wouldn't need to wait for special occasions before you make it again!

1. Heavenly Nutella Tart

Ingredients: 30 pieces chocolate wafers (crushed), 6 tablespoons of unsalted butter (melted), salt, 1 cup Nutella, 1 ¾ cups heavy cream (divided into two), 6 ounces softened cream cheese, 1/3 cup and 2 tablespoons of sweetened condensed milk.

Grind chocolate wafer cookies in the food processor until fine. Add a pinch of salt and melted butter and mix thoroughly. Pour the wafer cookie and butter mixture into a 9-inch tart shell (preferably with a removable bottom) and press it firmly unto the bottom and sides. Place the pan into the freezer while you prepare the filling. Combine Nutella, condensed milk and cream cheese using an electric mixer with paddle attachment. Mix well but do not overblend. In another bowl, beat ¾ cup of the heavy cream until soft peaks are formed. Add it into the Nutella mixture and fold well. Spoon in the Nutella filling into the tart pan and spread evenly. Whip the remaining heavy cream until stiff and spread all over the filling. Chill overnight and top with chocolate shavings before servings.

2. Zesty Orange Bars

Ingredient: 4 large eggs, ½ cup fresh orange juice, 1 cup sugar, 1 teaspoon orange extract, 1 grated zest of two oranges, ¼ cup all-purpose flour (sifted), ½ teaspoon baking powder, 2 cups all purpose flour (sifted), ½ cup sifted confectioner’s sugar, 1 cup butter (softened) and sifted confectioner’s sugar (for dusting).

Preheat oven to 375 degrees Fahrenheit. Mix the confectioner’s sugar and butter together. Add in the 2 cups of flour. Put in a 9x12 inch rectangular pan and bake for 15 minutes. Remove from the oven and allow it to cool. Lower the oven’s temperature to 350 degrees Fahrenheit and prepare the filling. In a large bowl, blend eggs and sugar together using a wooden spoon for about 2 minutes. Add in the orange zest, juice and extract. Slowly fold in the baking powder and flour. Pour the mixture over the pie crust and bake for 50 minutes. Let the orange bars cool a bit before dusting with confectioner’s sugar. Let cool completely before cutting into bars.

3. Yogurt-Dark Chocolate Mousse

Ingredients: 57 grams dark chocolate, 1 container non-fat yogurt (about 480ml), 45 grams cocoa powder, 100 grams coconut sugar, 200 grams egg whites, whipped cream, and confectioner’s sugar.

Let yogurt rest until room temperature. Melt dark chocolate in a double boiler or by placing it in a large stainless steel bowl and putting it over a smaller pot filled with simmering water. Once the chocolate is melted, mix in the yogurt. Sift cocoa powder twice and fold it gently unto the chocolate and yogurt mixture. Allow the mixture to warm. In another stainless steel bowl, beat sugar and egg whites. Heat the mixture by placing the bowl over another pot filled with simmering water. Once the peaks form in the mixture, remove from heat and fold into the chocolate and yogurt mixture. Transfer the mixture into a serving dish or individual ramekins and chill until the mousse sets. Serve with whipped cream or shavings of white chocolate.

4. Mango Sago Pearl Layers

Ingredients: 2 ripe mangoes (sliced thinly), 1 ½ cup cooked small sago pearls, 2 cups all-purpose cream, 1 ¼ cups condensed milk, and 1 pack crushed graham crackers.

In a sizeable bowl, pour in all-purpose cream and half of the condensed milk. Add more if sweetness is not up to your satisfaction. Mix well and fold in half of the sago pearls. Prepare 6 small clear glasses and start putting in layers. Begin by putting a thick layer of crushed graham crackers on the bottom of the glass first, followed by the cream mixture, sliced mangoes, cream and crushed graham crackers. Sprinkle some sago pearls on top. Repeat the layering process until all the glasses are filled. Garnish with more mango slices or chocolate sticks.

5. Fried Ice Cream

Ingredients: 8 regular scoops of preferred ice cream flavour, 1 ¼ teaspoon baking powder, 1 ¾ cup all-purpose flour, 1 ¼ teaspoon salt, 1 egg, 1 cup milk, 3 tablespoons sugar, 2 tablespoons melted butter and oil for deep frying.

Two nights before, scoop your ice cream and position them on a lined tray. Cover the tray with plastic wrap and freeze. An hour or two before serving this dessert, prepare the batter by mixing the flour with the baking powder, sugar and salt in a bowl. Add the egg and whisk gently. Pour in the melted butter and stir. Cover the bowl with plastic wrap and let it rest in the refrigerator for about 30 minutes. After half an hour, heat oil in your deep fryer and take out your tray with ice cream scoops and batter. Dip and coat each scoop of ice cream in the batter and fry until the batter turns golden brown. Add a drizzle of chocolate syrup or whipped cream on top and serve immediately.

6. No-Bake Oreo Cheesecake

Ingredients: ¾ cup crushed graham crackers, 3 tablespoons melted butter, 2 tablespoons sugar, 8-ounce softened cream cheese, 1 cup heavy cream, 1/8 teaspoon salt, 1/3 cup sugar, ½ cup finely crushed Oreos and 1 teaspoon vanilla.

In a bowl, combine sugar and crushed graham crackers. Add melted butter and blend thoroughly. Pour the crust mixture into an 8-inch springform pan and press thinly and evenly on the bottom. Refrigerate. Beat heavy cream in a large bowl until peaks are formed and set aside. Next, beat cream cheese, salt, sugar, and vanilla separate bowl until smooth. Mix in the cream cheese mixture to the heavy cream and fold in the finely crushed cookies. Get the pan with the graham crust and pour in the cream cheese mixture. Chill overnight and serve with whipped cream or more crushed Oreos.

7. Homemade Peanut Butter Cups

Ingredients: ¼ cup creamy peanut butter,2 tablespoons butter, salt, ¼ cup confectioner’s sugar, 3 piece milk chocolate, 1 cup coarsely chopped semi-sweet chocolate, 1 tablespoon butter and ¼ cup all purpose cream.

In a microwaveable bowl, put in the 2 tablespoons butter, peanut butter and pinch of salt. Microwave on high for 40 seconds until soft but not melted. Stir in the confectioner’s sugar and set aside. Prepare the chocolate mixture by melting the milk chocolate and semi-sweet chocolate in a double boiler. Fold in 1 tablespoon butter and all-purpose cream. Prepare several paper-line macaroon tins and put in a spoonful of the chocolate mixture followed by the peanut butter mixture and topped with another layer of the chocolate mixture. Repeat for all other macaroon tins. Place all the filled tins in an airtight container and refrigerate until firm.

8. Coconut Pandan

Ingredients: ½ teaspoon pandan flavouring, 1 box unflavored gelatine (green), 1 ½ teaspoon sugar, ½ cup shredded young coconut, ¼ cup condensed milk, and 1 pack all-purpose cream.

Prepare gelatin according to package instructions but add the pandan flavouring and sugar. Pour in a rectangular dish and let it set. As soon as the gelatin is firm, cut it into cubes and place in a large mixing bowl. Combine it with cream, coconut and milk. Chill and serve in small glasses.

Written by

Karen Mira

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