Blender desserts: 5 mouth-watering options

Are you going to receive relatives or friends at home and have no idea what to serve after lunch? If you’re in charge of the kitchen, you don’t have time to waste cooking something overly elaborate. Therefore, these blender desserts I’m ideal!

The classic Sunday dessert is pudding, but if you want to surprise yourself with something different, these blended desserts will be a hit! The hardest part will be eating just one piece! Good thing these options make good portions, so there’s something for all family sizes!

5 Irresistible Smoothie Desserts:

blender cake

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Cheesecake blender – Photo: Ana Paula Lacerda

Time: 1h (+1h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 eggs
• 1/2 cup (tea) of milk
• 1 can of condensed milk
• 400 g of crumbled ricotta
• 2 tablespoons of margarine
• margarine for greasing
• Chocolate flakes to decorate

Roof

• 1/2 can of sour cream
• 150 g of chopped milk chocolate

Method of preparation:

1. Heat the oven to 200ºC. In a blender, beat the eggs, milk, cream, condensed milk, cottage cheese and margarine until smooth.
2. Pour into a greased round cake pan and bake for 40 minutes or until golden brown.
3. Let cool and unroll.
4. For the glaze, mix the cream with the milk and the chocolate and bring it to melt in a bain-marie.
5. Cover the cheesecake and let it freeze.
6. Decorate with chocolate flakes.

blender delicacy

The delicacy of the blender – Photo: André Fortes

Time: 35min (+4h in the fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1 tablespoon of butter
• 1 cup cornstarch (tea)
• 3 cups of milk (tea)
• 2 glasses of coconut milk (400 ml)
• 1 package of grated coconut (100 g)
• 1 can of condensed milk
• 1 jar of cream
• 1 cup (tea) of sugar
• 2 cups of water (tea)
• 200 g of prunes

Method of preparation:

1. In the blender, beat the butter with the cornstarch, milk, coconut milk, grated coconut, condensed milk and cream.
2. Pour into a skillet and cook, stirring until the bottom begins to fall apart.
3. Pour into a decorated mold of 22 cm in diameter moistened with water and refrigerate for 4 hours.
4. Melt the sugar in a pan, add the water and the prunes and leave on the heat for 20 minutes.
5. Leave to cool and pour over the unmolded delicacy.

blender bowl

Blender bowl – Photo: Stela Handa

Time: 2h (+2h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 cups sugar (tea)
• 50 g of grated coconut
• 5 eggs
• 4 gems
• 2 bottles of coconut milk (400 ml)
• margarine for greasing
• sugar for dusting

Method of preparation:

1. Mix all ingredients in a blender.
2. Place in a 22cm diameter pan greased and sprinkled with sugar.
3. Cover with aluminum foil and place in a medium oven in a double boiler for 1 hour.
4. Remove foil and bake for another 20 minutes or until browned.
5. Leave to cool and refrigerate for 2 hours.
6. Develop and serve.
7. If desired, garnish with shredded coconut.

Pavé sour blender

Pavê sour from a blender – Photo: Guilherme Andrade

Time: 20min (+2h of fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1 packet of cornstarch biscuits (200 g)
• 1 cup of milk (tea)
• 1 tablespoon of sugar
• 2 cans of condensed milk
• 1 jar of cream
• 1 can of lemon juice (use empty condensed milk can to measure)
• Lemon zest to taste for garnish

Method of preparation:

1. Soak the biscuits in the milk mixed with the sugar and set aside.
2. In a blender, beat the condensed milk, cream and lemon juice and set aside.
3. In a small refractory, interlayer layers of biscuit and cream, finishing with the cream.
4. Sprinkle with grated lemon zest and refrigerate for 2 hours before serving.

Passion fruit blender

Pave Passion Fruit Blender – Photo: Shutterstock

Time: 1h (+3h in the fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1 sachet of unflavored gelatin powder
• 2 cans of condensed milk
• 1 cup of passion fruit juice concentrate
• 2 packets of champagne biscuits (360 g)
• 1 cup white chocolate (chopped)
• 300g or 1 can of cream

Syrup

• Pulp of 2 passion fruit
• 1/2 cup (tea) water
• 4 tablespoons of sugar
• 1 teaspoon cornstarch

Method of preparation:

1. Sprinkle the gelatin over the juice and let it hydrate for 5 minutes.
2. Bring to low heat to melt, without boiling.
3. Melt the chocolate in a double boiler or in the microwave.
4. Blend the melted chocolate, melted gelatin, condensed milk and heavy cream in a blender until smooth.
5. In a medium rectangular refractory, intersperse layers of biscuits and cream, finishing with cream.
6. Refrigerate for 3 hours.
7. For the syrup, mix the pulp, water, sugar and cornstarch in a pan.
8. Bring to a low heat, stirring constantly until it thickens.
9. Leave to cool and spread out on the already firm floor. Serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.