Making individual desserts in cups is a great way to serve people at your next party. Not only is it easy cleanup, especially if the cups are plastic, but it doesn’t make people feel overwhelmed about dessert if they’re dieting since it’s a perfect size! If they’re not dieting, they can grab another cup! We know we would if any of these desserts were being served! Here are some delish ideas for your next event.
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- ¼ cup boiling water
- ½ cup sugar
- 2 tablespoons cocoa powder (for a more intense chocolate flavor, add 1 additional tablespoon)
- 1½ cup heavy cream, very cold
- ½ cup Bailey's, very cold
- 1 teaspoon vanilla
- Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
- Add boiling water; stir until gelatin is completely dissolved.
- Let stand to cool.
- Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
- Stir together sugar and cocoa in small mixing bowl; add heavy cream.
- Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
- Spoon into serving dishes and place in refrigerator to chill. (For a faster-setting mousse, chill bowls before filling.)
- Chill 1 hour or until ready to serve.
- 2 cups sugar cookies, ground
- 3 tablespoons butter, melted
- 1 (8 oz) package low-fat Greek yogurt cream cheese (or low fat cream cheese), softened
- ¼ cup baking stevia
- 1 cup non-fat plain Greek yogurt
- 1 teaspoon butter extract
- 1 teaspoon vanilla extract
- 2-3 drops red food coloring
- 1 (8 oz) container whipped topping, thawed
- Sprinkles, to garnish
- Additional whipped topping, for garnish
- In a medium bowl mix ground sugar cookies and butter until crumbly.
- Divide between 8 containers, about two heaping tablespoons into each.
- In a large bowl, mix cream cheese and baking stevia until well blended.
- Add yogurt, extracts, and red food coloring. Mix well.
- Fold in whipped topping.
- Add cheesecake filling by spooning or piping into the eight containers.
- Serve immediately or refrigerate cheesecakes until ready to serve.
- To serve, add more whipped topping if desired and add sprinkles.
- 1 package (8 ounces) cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons cocoa powder
- ¼ teaspoon cinnamon
- ¼ cup milk
- 1 shot espresso or ½ cup strong brewed coffee
- 1 tub (8 oz) whipped topping
- Cream the cream cheese and powdered sugar in a large mixing bowl with an electric mixer until smooth.
- Add the cocoa powder and cinnamon; mix on low until combined.
- Pour in the milk and espresso/coffee; continue to mix until thoroughly combined.
- Fold in the whipped topping.
- Spoon mixture into dip bowls.
- Refrigerate for at least one hour, or until ready to serve.
- Serve with cookies.
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 3 extra large egg yolks, lightly beaten
- 2 tablespoons finely grated Meyer lemon zest (or 1 tablespoon lemon zest and 1 tablespoon orange zest)
- 1/4 teaspoon kosher salt
- 1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice and 1/4 cup freshly squeezed orange juice)
- 2 tablespoons unsalted butter at room temperature
- In a medium saucepan, whisk together the sugar and cornstarch.
- Add the milk, egg yolks, zest, and salt and whisk until smooth.
- Cook over medium heat, frequently stirring at first and constantly toward the end, until thickened.
- Remove the pan from the heat and stir in the citrus juice and butter.
- Place a fine mesh sieve over a large bowl and pour the mixture through the strainer.
- Divide the mixture into 6 serving dishes and let cool to room temperature. Refrigerate, loosely covered (tightly covered will trap too much moisture, making a watery pudding) for at least 3 hours and up to 3 days.
- Serve chilled by itself or with lightly sweetened whipped cream.
- 2 cups water
- 1 cup Jasmine rice
- 1/4 teaspoon salt
- 2 strips lemon zest
- 3 cups whole milk
- 1/2 to 3/4 teaspoon ground nutmeg, plus more for garnish
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup eggnog
- In a medium saucepan over medium heat, bring 2 cups of water to a boil.
- Stir in rice, salt, and lemon zest. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.
- Remove and discard the lemon zest.
- Over low heat, add 3 cups of milk, nutmeg, sugar, and vanilla extract to the cooked rice.
- Bring to a low boil, stirring often so the milk doesn’t burn. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes.
- Add the eggnog and cook for 10 minutes more, until thickened.
- Place in a large bowl or serving dishes to cool.
- Serve cold or at room temperature.
- Garnish with ground nutmeg.
- 4 Hershey's bars, roughly chopped
- ½ cup heavy cream
- 1 cup marshmallow fluff
- 16 Honey Maid Graham cracker squares
- 3 tablespoons butter, melted
- Jet Puffed Mini Marshmallows for topping
- In a saucepan, heat the heavy cream until bubbles start to form on the side, about 2 minutes.
- Add the chopped chocolate to a medium sized bowl and pour the hot, heavy cream on top. Let it sit for a minute and then whisk until smooth. Reserve.
- Process the graham crackers until finely crumbed. Add the melted butter and pulse a few times until the mixture resembles wet sand. Reserve.
- To assemble the s'mores in a jar, start by adding ¼ of the Graham cracker mixture to the bottom of the mason jars. Then add ¼ of the marshmallow fluff, ¼ of the chocolate ganache and finish off my topping with mini marshmallows.
- Using a cooking torch, toast the marshmallows until browned and serve!
- 1 package (3oz) Jell-O brand gelatin, any flavor
- 1 cup sliced fresh fruit
- 1 cup thawed Cool Whip whipped topping
- Prepare gelatin according to package directions.
- Chill until slightly thickened.
- Set aside 1/3 cup.
- Add fruit to remaining gelatin; spoon into four-five glasses.
- Chill glasses at an angle until jello is set.
- Meanwhile, fold whipped topping into measured (1/3 cup) gelatin.
- Spoon topping mixture into glasses of set jello. Chill. Garnish
Peanut Butter Pie Shooters
- 1 cup peanut butter
- 8 ounces plain cream cheese
- 14 ounce can of sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup powdered sugar
- ¼ cup heavy whipping cream
- 10 crushed Oreos
- Beat cream cheese and peanut butter in a large bowl.
- Add sweetened condensed milk and vanilla and beat until creamy.
- Add powdered sugar.
- Add in heavy whipping cream and continue to beat until the mixture turns fluffy.
- Press some Oreo crumbs into the bottom of dessert cups.
- Pour peanut butter mixture on top of the crumbs.
- Sprinkle the tops with more crumbs and refrigerate until serving time.
- 1-1/2 cups of blackberries
- 3 tablespoons powdered sugar
- 2/3 cup heavy cream
- ½ teaspoon vanilla
- 2 tablespoons sour cream
- In a small bowl, combine the berries and two tablespoons of sugar.
- Mash the mixture slightly.
- In another bowl, beat the remaining sugar, heavy cream, vanilla and sour cream until you get a whipped cream consistency.
- Fold in the berry mixture and only slightly mix. You’ll want a pretty swirly presentation!
- Fill dessert cups with blackberry fool mixture and garnish each with a fresh blackberry.