Fresh Berry Filled Cones Recipes

SUMMERTIME FRUIT CONES

Steps:

• In a small bowl, combine the nectarines, whole strawberries and blueberries. In another bowl, combine the mashed strawberries, ginger and cinnamon. Fold in whipped topping. , Fill each waffle cone with 1/4 cup fruit mixture; top with 2 tablespoons whipped topping mixture. Repeat layers. Serve immediately.

FRUIT IN CONES

Steps:

• Fill each cone with about 3/4 cup fruit; enough to fill to the rim.
• Drizzle with honey.
• Sprinkle with granola.
• Fruit in Chocolate Dipped Cones:.
• Dip rim of each cone into melted chocolate and sprinkle with candy decorations or finely chopped nuts. Fill cone as directed.

FRUIT CREAM CONES

Steps:

• Combine blueberries and strawberries together in a bowl. Spoon half of the berries into ice cream cone and add 1 tablespoon whipped topping. Repeat layering with remaining half of berries and remaining 1 tablespoon whipped topping. Top with sprinkles.

FRESH BERRY-FILLED CONES

Steps:

• Preheat the oven to 400 degrees.
• Butter two cookie sheets, then cover with waxed paper and butter. Draw five 5-inch circles on the paper.
• To make the cones, combine all the ingredients in a bowl and mix until a smooth batter forms.
• Place approximately one tablespoon of batter in each circle and spread batter evenly to cover the entire circle. Be sure the batter is spread very thin.
• Bake one pan at a time for five minutes, or until the edges are golden.
• Working quickly, peel each circle from the waxed paper and bend into a cone shape with the underside facing out. If cookies on the pan become too firm, return to oven for a few seconds.
• Let molded cones cool.
• Meanwhile, place the heavy cream in the bowl of an electric mixer, add two tablespoons of confectioners' sugar and mix until soft peaks form, approximately two to three minutes.
• Fill the cones with berries and allow to cascade out of large end.
• Place a dollop of whipped cream and a dollop of mascarpone on each cone. Sprinkle the entire cone with confectioners' sugar and place one mint leaf on each dollop of mascarpone and heavy cream.