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  2. 25 healthy desserts that dietitians and doctors actually eat

    www.aol.com/news/25-healthy-desserts-dietitians...

    Nice cream can be made simply by blending frozen fruit, like bananas, into a sorbet-like treat. You can also add other ingredients to modify the taste and creamy texture, like vanilla extract ...

  3. Ambrosia (fruit salad) - Wikipedia

    en.wikipedia.org/wiki/Ambrosia_(fruit_salad)

    In New Zealand, ambrosia refers to a similar dish made with whipped cream, yogurt, fresh, canned or frozen berries, and chocolate chips or marshmallows loosely combined into a pudding. The earliest known mention of the salad is in the 1867 cookbook Dixie Cookery by Maria Massey Barringer. [1] [5] The name references the food of the Greek gods. [6]

  4. Fruit salad - Wikipedia

    en.wikipedia.org/wiki/Fruit_salad

    Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side as a salad. A fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container).

  5. List of fruit dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_fruit_dishes

    Crisp (dessert) – Fruit-based American dessertfruit baked with a sugary, streusel-like topping, generally containing oats or nuts (or both) Crumble – Dish of British origin; Date shake – Type of sweet drink using dates as the main ingredient; Duff (dessert) – Dessert from the Bahamas; Es buah – Indonesian iced fruit cocktail dessert

  6. Dessert salad - Wikipedia

    en.wikipedia.org/wiki/Dessert_salad

    Dessert salads are dishes made with jellos (jellies), whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients. [1] These salads are served at some buffets and cafeterias , and at potlucks and parties.

  7. Mormon Jello Salad Is The Retro Dessert That’s ... - AOL

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  8. Dessert - Wikipedia

    en.wikipedia.org/wiki/Dessert

    In the 17th, 18th, and 19th centuries, the dessert stage of the meal consisted entirely of foods "from the storeroom" (de l’office), such as fresh, stewed, preserved, and dried fruits; fruit jellies; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers; and, beginning in the mid-18th century, ices and petits fours.

  9. Category:Cheese desserts - Wikipedia

    en.wikipedia.org/wiki/Category:Cheese_desserts

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