Fruit Cones Recipes

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FRUIT CREAM CONES



Fruit Cream Cones image

This is an easy warm weather dessert that kids are sure to love. Any favorite fresh fruit may be used. It's an easy alternative to ice cream and healthier too!

Provided by Jennifer Baker

Categories     Desserts     Specialty Dessert Recipes

Time 5m

Yield 1

Number Of Ingredients 5

12 fresh blueberries
3 small fresh strawberries, chopped
1 flat-bottom ice cream cone
2 tablespoons whipped topping, or to taste
1 teaspoon sprinkles, or to taste

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.

Nutrition Facts : Calories 74.4 calories, Carbohydrate 13.4 g, Fat 2.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 6.7 mg, Sugar 5.9 g

TROPICAL-FRUIT CONES



Tropical-Fruit Cones image

No churning required for these better-for-you "ice cream" cones! Freeze pureed ripe mangoes, bananas, or kiwi, then serve the sorbet-like treat on sugar cones dipped in chocolate and embellished with candy or nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h25m

Yield Makes 2 cups (enough for 8 single-scoop cones)

Number Of Ingredients 8

2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet
Pinch of kosher salt
2 tablespoons agave nectar (if using mango or kiwi)
2 tablespoons fresh lime juice (if using mango)
6 ounces high-quality white chocolate, such as Valrhona
8 sugar cones
Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating
White-Chocolate Magic Shell(optional)

Steps:

  • Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.
  • Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.
  • Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.

TROPICAL FRUIT AND YOGURT CONES



Tropical Fruit and Yogurt Cones image

Provided by Food Network

Categories     dessert

Time 15m

Yield 8 cones

Number Of Ingredients 5

1 cup lowfat vanilla yogurt
1/4 cup Jif® Creamy Reduced Fat Peanut Spread
1/3 cup Smucker's® Squeeze Strawberry Reduced Sugar Fruit Spread
8 ice cream waffle cups
4 cups chopped fresh mixed fruit, such as bananas, pineapple, kiwi, mandarin oranges and berries

Steps:

  • WHISK yogurt, peanut butter and fruit spread until mixed thoroughly. Chop fruit into small pieces.
  • PLACE 2 tablespoons yogurt mixture into bottom of each waffle cup, top with 1/2 cup of mixed fruit and a dollop of yogurt mixture.

FRUIT IN A CONE



Fruit in a Cone image

Snacks go from just fruit to fun when you put them in fun-to-eat containers.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 4

Number Of Ingredients 4

3 cups cut-up fresh fruit
4 ice cream cones
4 teaspoons honey
4 teaspoons granola, miniature semisweet chocolate chips or chopped peanuts

Steps:

  • Place 3/4 cup of the fruit in each cone. Sprinkle each with 1 teaspoon honey and 1 teaspoon granola. Serve immediately.

Nutrition Facts : Calories 115, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

FRESH FRUIT SNO-CONES



Fresh Fruit Sno-Cones image

Active time: 15 min Start to finish: 1 1/4hr

Yield Makes about 10 servings

Number Of Ingredients 6

1 lb fresh strawberries (about 1 quart), hulled and halved
6 oz fresh raspberries (about 1/2 pint)
1/2 cup sugar
7 1/2 cups lightly packed shaved ice
Garnish: fresh berries
an ice shaver, preferably manual

Steps:

  • Coarsely mash strawberries, raspberries, and sugar in a bowl with a potato masher. Let berries stand, loosely covered, at room temperature, stirring occasionally, 1 hour.
  • Drain berry mixture in a fine sieve set over a bowl, pressing lightly on berries. Reserve crushed berries for another use.
  • For each serving, spoon 2 1/2 tablespoons syrup over 3/4 cup lightly packed shaved ice. Serve immediately.

FRUIT SCONES



Fruit scones image

Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 15m

Number Of Ingredients 11

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze
jam and clotted cream, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
  • Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
  • Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
  • Brush the tops with beaten egg, then carefully place onto the hot baking tray.
  • Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium

FRUIT IN CONES



Fruit in Cones image

So surprisingly good and satisfies that sweet tooth without oodles of calories. See chocolate-dipped option below.

Provided by gailanng

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

8 large sugar ice cream cones
6 cups fresh fruit, combination (blueberries, raspberries, orange segments, sliced bananas, kiwi, peaches, strawberries or blackberri)
3 tablespoons honey
3 tablespoons granola cereal

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 SUNDAE CONES



Fruit Sundae Cones image

This recipe was in Better Homes and Gardens 99 Easy Recipes--another of those grocery store booklets! I thought they were so cute and would be perfect for those hot summer days.

Provided by PaulaG

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 cup cut-up strawberry, hulled
3 cups fresh fruit, cut into chunks (Apples, bananas, cherries, plums, seedless red grapes, peaches, etc.)
6 giant waffle ice cream cones
1/2 teaspoon ascorbic acid (optional)
1/4 cup coconut, toasted

Steps:

  • Place the cut-up strawberries in blender container; cover and blend until smooth.
  • Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
  • Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
  • Enjoy!

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