Jamba Juice Copycat Smoothies

Aloha Pineapple

Orange juice, strawberries, a frozen banana and frozen pineapple blend into a creamy, citrusy smoothie with a hint of strawberry. Get the Aloha Pineapple Jamba Juice copycat recipe.

Razzmatazz

A berry lover’s smoothie made with orange juice, strawberries, a banana and frozen organic mixed berries. Get the Jamba Juice Razzmatazz recipe.

Mango-A-Go-Go

Frozen mango, pineapple and a frozen banana with orange juice make this tropical favorite. Get the Mango-A-Go-Go copycat recipe.

Caribbean Passion

Orange juice, strawberries, a frozen banana and frozen peaches create a fruity, dairy free take on the Caribbean Passion. Get the Caribbean Passion copycat recipe.

Orange C-Booster

Fresh orange juice, frozen peaches, frozen pineapple and frozen bananas give you a bright citrus smoothie without the orange sherbet. Get the Orange C-Booster copycat recipe.

Peanut Butter Moo’d

Just three ingredients: chocolate almond or coconut milk, natural peanut butter and frozen bananas. It tastes like a peanut butter chocolate shake. Get the Peanut Butter Moo’d copycat recipe.

Kale-ribbean Breeze

Orange juice, frozen mango, a frozen banana, fresh kale and chia seeds make an easy green smoothie that still tastes tropical. Get the Kale-ribbean Breeze recipe.

Tips for Jamba Style Smoothies at Home

• Liquid goes in first. Pour the juice or milk in before the fruit so the blades can move freely.
• Use frozen fruit. Frozen fruit gives you that thick, slushy texture without adding ice that waters the flavor down.
• Keep frozen bananas ready. Peel ripe bananas, freeze them in a single layer in a zip top bag, and you will always have a creamy base on hand.
• Start low, then go high. Begin on a lower speed and work up to high until smooth. Use the tamper if your blender has one.
• Adjust the thickness. Too thick? Add a splash more juice. Too thin? Add a few more pieces of frozen fruit.
• Serve right away. Smoothies taste best and hold their texture best right after blending.

Jamba Juice Copycat Recipes FAQs

• Can you make Jamba Juice smoothies at home? Yes. With frozen fruit, juice and a good blender, you can make a close copy of most Jamba smoothies in a few minutes.
• Are these Jamba copycat recipes dairy free? Yes. All seven are made with fruit, juice or plant based milk, with no sherbet, frozen yogurt or dairy milk.
• What blender works best for smoothies? A strong, high powered blender gives the smoothest texture with frozen fruit. I use a Vitamix.
• Can I use fresh fruit instead of frozen? Yes, but the smoothie will be thinner. Add a frozen banana or a little ice to thicken it.

More Recipes You’ll Love

• How to Make Healthy Smoothies
• Mixed Berry Protein Smoothie
• All Smoothie Recipes

The post Jamba Juice Copycat Recipes appeared first on No Diets Allowed.

Who else loves salsa?! This simple pineapple salsa is one of my favorites and comes together super quickly. It’s so fresh and full of flavor, you’ll be asking yourself, “why haven’t I made this before!!?”

Crushed pineapple, jalapeno, bell peppers, onion, cilantro, garlic and fresh lime all go into the food processor with a few seasonings, and it is ready in about 5 minutes. It’s great on chips, tacos, burritos, rice, chicken and fish!

The Best Easy Pineapple Salsa Recipe (Sweet with a Little Heat)

What is it about fruit salsas that make everything taste like summer? Maybe it’s just me! Here in NM, which feels like summer 340 days out of the year, I get to try lots of different salsas ranging from super spicy to mild but amazingly tasty. I have to say pineapple salsa is one of my favorites.

My husband and I love to chop up some leftover steak, fry up some corn tortillas and make tacos that are topped with this salsa. Seriously a delicious combo: steak and sweet pineapple salsa. Yes please, anytime! The pineapple is the perfect counter to the jalapeno, which even with the seeds removed, still packs some heat. Oh, and don’t rub your eye after handling the jalapeno! I am speaking from experience here!

I love that this recipe is so easy. Besides removing the stem and seeds from the jalapeno and cutting an onion in half, the hardest part is zesting and juicing the limes, and well, that’s not hard at all! Sometimes I blend everything until it’s tiny, and sometimes I like to blend only a little so all the fruit and veggies stay chunky, like a pico de gallo. Either way, it always tastes good!

Why You’ll Love This Pineapple Fruit Salsa

• Ready in 5 minutes. The food processor does all the chopping.
• Sweet and spicy. Juicy pineapple balances the heat of the jalapeno.
• Better the next day. The flavors keep blending in the fridge, so it is perfect to make ahead.
• Goes with everything. Chips, tacos, burritos, rice, chicken and fish.

Ingredients You’ll Need

Here is what goes into this easy pineapple salsa and why each one is there. Exact amounts are in the recipe card below.

• Crushed pineapple: One 8 ounce can. Canned crushed pineapple is already finely chopped and juicy, so the salsa comes together fast and tastes sweet year round. Drain off some of the juice if you like a thicker, chunkier salsa for chips.
• Jalapeno: One jalapeno with the stem and seeds removed. Most of the heat lives in the seeds and white ribs, so removing them keeps it pleasantly warm. Even with the seeds removed, it still packs some heat, and you can leave a few in if you like it hotter. Wash your hands well after handling it.
• Red and orange bell peppers: Half of each adds crunch, sweetness and lots of color, and the bright colors make the salsa look as good as it tastes. Yellow or green bell peppers work too.
• Yellow onion: Half an onion gives the salsa its savory bite. Red onion is a milder, sweeter swap.
• Cilantro: Half a cup brings that fresh, bright herb flavor that makes salsa taste like salsa. Use the tender stems too.
• Garlic: Two fresh cloves plus a little garlic powder give a well rounded garlic flavor.
• Limes: Zest and juice both. The juice adds tang, and the zest carries fragrant lime oil that makes the whole bowl taste brighter.
• Cumin, garlic powder, salt and pepper: Cumin adds a warm, earthy note that pairs perfectly with pineapple. Taste and adjust the salt at the end.

How to Make Pineapple Salsa

1. Prep the vegetables. Remove the stem and seeds from the jalapeno, cut the bell peppers and onion into rough chunks, and peel the garlic. No fine chopping needed, since the food processor handles it. Wear gloves for the jalapeno if you have them, or wash your hands right away, and don’t rub your eyes. Rinse the cilantro well and shake it dry so the salsa doesn’t get watery.
2. Blend. Add the pineapple, jalapeno, bell peppers, onion, cilantro, garlic and all the seasonings to a food processor or blender. Pulse to your desired consistency. A few quick pulses keep it chunky like pico de gallo, and a longer blend makes it fine and saucy. Stop and scrape down the bowl once so the onion and garlic don’t hide under the blade in big pieces.
3. Add the lime. Zest both limes right into the salsa, then juice them in and stir it up. The salsa should smell bright and citrusy. Zest before you juice, since a whole lime is much easier to zest than a squeezed one, and grate only the green part of the peel because the white pith underneath is bitter.
4. Taste and chill. Taste with a chip and add a pinch more salt or lime if needed. Enjoy it right away, or refrigerate it so the flavors can blend.

Ways to Customize Pineapple Salsa

• Turn up the heat. Leave some jalapeno seeds in or add a second pepper.
• Make it chunky. Pulse only a few times for a pico de gallo style salsa.
• Swap the onion. Red onion gives a milder, sweeter flavor and a pretty pop of purple against the yellow pineapple.
• Add avocado. Fold in diced avocado just before serving for a creamy pineapple avocado salsa.

Pineapple Salsa FAQs

• Can I use fresh pineapple? The recipe is written for canned crushed pineapple. Fresh pineapple works if you chop it finely and pulse it with the other ingredients until it matches the texture you like.
• Is pineapple salsa spicy? It has a gentle heat. With the seeds removed, the jalapeno still packs some heat, and the sweet pineapple balances it.
• Can I make it ahead? Yes. It gets better as it refrigerates, so making it the day before gives the spices time to combine.
• How long does it keep? Store it covered in the fridge and enjoy it within 3 to 4 days for the freshest flavor. The pineapple keeps releasing juice, so give it a stir before serving.
• What do I serve it with? Tortilla chips, steak tacos, burritos, rice, grilled chicken or fish.
• Can I make it without a food processor? Yes. Finely dice the peppers, onion, jalapeno and garlic by hand, chop the cilantro and stir everything together with the pineapple and lime. It will be chunkier, more like a pico de gallo.
• Is this salsa good on meat? Absolutely. It is delicious spooned over leftover steak tacos made with fried corn tortillas, and it pairs well with grilled chicken and fish too.
• Can I use a blender instead of a food processor? Yes. Pulse in short bursts so it doesn’t turn into a puree.

Print

Pineapple Fruit Salsa

Pineapple fruit salsa made in the food processor with crushed pineapple, jalapeno, bell peppers, onion, cilantro, garlic and fresh lime. It is sweet with a little heat, ready in 5 minutes and even better the next day.

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Author Lisa

Ingredients

• 1 can crushed pineapple 8oz
• 1 jalapeno with seeds removed
• ½ red bell pepper
• ½ orange bell pepper
• ½ yellow onion
• ½ cup cilantro
• 2 garlic cloves
• 2 limes
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper

Instructions

• In a food processor blend the pineapple, jalapeno (without the seeds), bell pepper, onion, cilantro, and all the seasonings.
• Zest and then juice both limes into the salsa and stir it up.
• Enjoy!

Notes

This gets better as it refrigerates. So if you make it the day before it will have time for all the spices to combine. However, eaten right away is still delicious!

Made this salsa? Leave a star rating in the recipe card and tell me your favorite salsa combo in the comments below. Do you usually stick with chips, or do you put it on almost anything like me?

This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.

More Recipes You’ll Love

• Avocado Salsa
• Corn and Collard Green Salsa
• Mango Salsa
• Sweet and Spicy Salsa
• Authentic Mexican Salsa
• Easy Guacamole Dip

The post Simple Pineapple Salsa for Chips and Tacos appeared first on No Diets Allowed.

These lemon angel food cupcakes are light as air, stuffed with tangy lemon curd and topped with a lemon whipped cream frosting. They are bursting with lemon flavor in every bite!

Make every part from scratch, or cut a few corners with a store bought angel food cake mix and a jar of lemon curd. Either way, they come out amazing.

The Best Lemon Angel Food Cupcakes (Filled with Lemon Curd)

This lemon cupcake recipe is what spring dreams are made of! To me, spring is just light and airy and full of possibilities. That’s just how these easy lemon cupcakes are, like a ray of sunshine, bursting with lemon flavor in every bite. I really hope you enjoy today’s lemon cupcake recipe!

I made these lemon cupcakes from scratch, but in all honesty you can cut a few corners and they will still come out amazingly! Instead of a homemade angel food cake, just get a store bought one, no biggie. Boxed angel food cakes, I think, come out almost exactly like a from scratch version. They are super good! Then just purchase a little jar of lemon curd. You can find it by the jams and jellies.

The only thing you really should make homemade is the lemon stabilized whipped cream… yum! Stabilized whipped cream is a recipe I get asked about a lot. It is super simple to make, and it will stay in your fridge for days without losing any of that airiness.

If you are going to make this recipe from scratch, you will not be disappointed! It’s super simple, and I suggest starting off by making the lemon curd first. Once you get this recipe for lemon curd down, you can experiment with other flavors like Raspberry Lemonade Curd and Vanilla Bean Orange Curd!

Why You’ll Love These Lemon Cupcakes

• Light as air. Angel food cupcakes are made with whipped egg whites, so they are soft and fluffy.
• Lemon in every layer. Tangy curd inside and lemon whipped cream on top.
• A frosting that holds. Stabilized whipped cream keeps its shape in the fridge for days.
• Shortcut friendly. Store bought angel food cake and lemon curd work great.

Ingredients You’ll Need

There are three simple parts to these lemon cupcakes with lemon curd. Exact amounts are in the recipe card below.

• Fresh lemon juice: The heart of the curd. Fresh squeezed juice tastes bright and clean, while bottled juice can taste flat.
• Egg yolks: Thicken the curd into a smooth, spoonable filling as it cooks. Beat them before adding so they cook evenly. Save the whites for the cupcakes.
• Unsalted butter and a pinch of salt: Make the curd rich and silky and balance its tartness.
• Granulated sugar: Sweetens the curd and the cupcakes. For the cupcakes, pulse it in a food processor until very fine so it dissolves into the egg whites without weighing them down.
• All purpose flour: Sifted, so it folds into the whipped whites without lumps. Sifting it with half the sugar keeps it from clumping.
• Egg whites: The base of angel food cake. Room temperature whites whip up higher and faster. Make sure the bowl is completely clean, since any trace of yolk or grease keeps them from whipping.
• Cream of tartar: Stabilizes the whipped egg whites so they hold their volume in the oven. Without it, angel food cupcakes are more likely to shrink as they cool.
• Vanilla: Vanilla extract in the cupcakes and vanilla bean paste in the frosting add warmth that rounds out the lemon.
• Heavy whipping cream: Cold cream whips best, so keep it in the fridge until the moment you need it. It becomes a light, fluffy frosting that pipes beautifully.
• Powdered sugar and cornstarch: Powdered sugar sweetens the cream, and cornstarch stabilizes it so it won’t weep or deflate.
• Lemon curd: A spoonful folded into the whipped cream gives the frosting its lemon flavor.

How to Make Easy Lemon Cupcakes from Scratch

1. Make the lemon curd. Whisk the lemon juice, sugar, egg yolks, butter and salt in a small saucepan. Bring to a slow boil over medium heat, whisking constantly, then boil gently for 3 to 4 minutes, until thick. Let it cool.
2. Prep the oven. Preheat to 350°F and line a cupcake tin with liners.
3. Prep the sugar and flour. Pulse the sugar in a food processor for about 2 minutes, until very fine. Sift half of it with the flour and salt.
4. Whip the egg whites. Mix the egg whites, vanilla and cream of tartar on low until combined. Gradually add the remaining sugar, then beat on medium speed until the whites form medium peaks that are glossy and hold their shape.
5. Fold in the flour. Sift the flour mixture over the whites a little at a time and fold it in by hand in very small batches.
6. Bake. Fill the liners about 3/4 full. Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool for 5 minutes in the tin, then on a wire rack until completely cool.
7. Whip the frosting. Whisk the heavy cream on low until bubbles form. Add the powdered sugar a tablespoon at a time, then the cornstarch and vanilla once soft peaks form. Whip on medium until stiff, without over beating, then fold in the lemon curd.
8. Fill and frost. Pipe about a teaspoon of curd into each cooled cupcake, about 1/2 inch down. Frost and garnish with mint leaves and sprinkles if you like.

Ways to Customize Lemon Cupcakes

• Try another curd: Fill them with Raspberry Lemonade Curd or Vanilla Bean Orange Curd.
• Take the shortcut: Use boxed angel food cake and jarred lemon curd, and only make the whipped cream.
• Garnish: Add fresh mint leaves, sprinkles or a thin slice of lemon on top.
• Frost your way: Pipe the whipped cream or simply spread it with a knife.

Lemon Cupcakes FAQs

• Can I use a boxed angel food cake mix? Yes. Boxed angel food cake comes out almost exactly like a from scratch version. Bake it in lined cupcake tins and fill and frost as directed.
• Can I use store bought lemon curd? Yes. Look for a little jar by the jams and jellies. Homemade curd has a brighter flavor, but the shortcut still tastes great.
• How do I fill the cupcakes? Put the curd in a piping bag with a small round tip, push it about 1/2 inch into the top of each cooled cupcake and squeeze gently. You will feel the curd going in.
• What is stabilized whipped cream? Whipped cream with a little cornstarch added. It holds its shape and stays airy in the fridge for days.
• Can I make the lemon curd ahead? Yes. Store it in an airtight container in the fridge until you are ready to fill the cupcakes.
• How do I store the cupcakes? Because of the whipped cream and curd, keep them covered in the fridge and enjoy within 3 to 4 days.
• Why should I only assemble cooled cupcakes? Warm cupcakes melt the whipped cream and make the curd run, so let them cool completely first.

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Lemon Cupcakes with Lemon Curd

Lemon cupcakes with lemon curd, made from light angel food cake, filled with homemade curd and topped with stabilized lemon whipped cream. Makes 12 bright, airy cupcakes.

Servings 12 cupcakes

Author Dana DeVolk

Ingredients

Lemon Curd

• 1/2 cup lemon juice fresh squeezed
• 3/4 cup granulated sugar
• 3 egg yolks beaten
• 4 tablespoons unsalted butter
• pinch kosher salt

Angel Food Cupcakes

• 3/4 cup + 2 tablespoons granulated sugar
• 1/2 cup all purpose flour sifted
• 1/4 teaspoon kosher salt
• 6 egg whites room temperature
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon cream of tartar

Lemon Whipped Cream Frosting

• 2 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 tablespoon prepared lemon curd

Instructions

Lemon Curd

• Place all ingredients into a small saucepan. Whisk to combine. Place over medium heat and let come to a slow boil, whisking constantly. 
• Continue to boil gently for 3-4 minutes, stirring constantly. Take off the heat, let cool. Use in cupcakes or store in an airtight container in the fridge. 

Angel Food Cupcakes

• Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners, set aside. 
• In a food processor, place the sugar and pulse until very fine, about 2 minutes. Sift half of the sugar with the flour and salt, set aside. 
• In a large bowl with a hand mixer or a stand mixer, add the egg whites, add in the water, vanilla and cream of tartar. Mix on low until fully combined. Gradually add in the remaining sugar until incorporated. Place mixer on medium speed until egg whites form medium peaks.
• Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches by hand.
• Fill the cupcake liners almost all the way to the top, about 3/4 full. Bake for 16 to 18 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Lemon Whipped Cream Frosting

• In a large bowl, add the heavy cream. Using a hand mixer or stand mixer with the whisk attachment, whisk on low until bubbles start to form. Add in the powdered sugar one tablespoon at a time, whisking between additions. Add the cornstarch and vanilla once the cream forms soft peaks.
• Continue to whip on medium speed until the cream will stand up on the whisk and will not move. Do not over beat or you will have butter. Add the lemon curd, and fold in by hand until combined.

Cupcake Assembly

• Only assembly once the cupcakes are completely cooled. Add lemon curd to a piping bag with a small round tip. Gently press into the middle of the cupcake about 1/2 inch down. Squeeze some curd into the cupcake, only about a teaspoons worth. Continue with all the cupcakes.
• Place whipped cream into a piping bag or frost however you wish. Add mint leaves and sprinkles for garnish, if desired. 

Made these cupcakes? Leave a star rating in the recipe card and tell us how they turned out in the comments below. Your feedback helps other bakers.

More Recipes You’ll Love

• Chocolate Chip Cookies
• Red Velvet Cheesecake Cake
• Best Soft Easy Sugar Cookies
• Eggnog Cupcakes
• Best Homemade Chocolate Cake

This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.

The post Easy Lemon Cupcakes from Scratch appeared first on No Diets Allowed.

This is an updated version of the classic frozen fruit salad. It’s simple and delicious, and you will be amazed at how good it is!

This frozen fruit salad with condensed milk mixes pears, maraschino cherries, crushed pineapple and mini marshmallows into a creamy base of sweetened condensed milk, Cool Whip and a splash of lemon juice. Stir it together in 10 minutes, freeze it in an 8×8 dish and scoop.

The Best Frozen Fruit Salad with Condensed Milk (No Mayo)

I love this recipe! It comes together so fast, it has marshmallows in it (my favorite!) and it’s a nice cold treat for a hot day. It’s sweet, fluffy and a perfect dessert.

The classic recipes for frozen salads include mayo and serving it on a piece of lettuce. There is something about adding mayo to a dessert that just doesn’t settle with me. Mayo belongs on a sandwich or chicken salad, but a dessert? No thanks!

This recipe uses Cool Whip and sweetened condensed milk for its creamy, delicious base. Add in a little lemon juice, some fruit and marshmallows (just because I love them!), mix and freeze. Seriously, this frozen fruit salad is so good and so simple.

I like to make it the morning of or the night before I want to serve it. I picked pears, maraschino cherries and pineapple for this one, but you can use whatever fruit you want. I also love to take fresh strawberries, slice them into large slices and dip them in this creamy dessert. It’s seriously so good, you must try it!

Did you grow up eating frozen fruit salad? What was your favorite version? Let me know in the comments below!

Why You’ll Love This Frozen Fruit Salad

• No mayo. Sweetened condensed milk and Cool Whip make a creamy base that tastes like dessert.
• Ten minutes of prep. Stir everything together in one bowl and let the freezer do the rest.
• Make ahead friendly. Mix it the night before or the morning of your party.
• Serves a crowd. One 8×8 dish makes 10 servings.

Ingredients You’ll Need

Here is what goes into this creamy frozen fruit salad and why each one is there. Exact amounts are in the recipe card below.

• Canned pears: Soft and mildly sweet, they add bulk and a gentle fruit flavor. Drain them well and chop them into small, bite sized pieces. Extra syrup adds water, and water freezes into icy crystals instead of a creamy texture.
• Maraschino cherries: Bring that classic pink color and sweet cherry flavor. Drain them thoroughly. You can halve them so every scoop gets some, and pat them dry so they don’t streak the whole salad pink.
• Crushed pineapple: Adds tropical tang and lots of small pieces of fruit throughout. Drain it really well, pressing it gently in a strainer, because crushed pineapple holds a lot of juice.
• Sweetened condensed milk: The creamy, sweet backbone of the salad. Because it’s so thick and full of sugar, it doesn’t freeze rock hard, which keeps the salad scoopable. Make sure you grab sweetened condensed milk, not evaporated milk.
• Cool Whip: Makes the salad light and fluffy. It’s stable enough to hold its shape in the freezer. Let it thaw in the fridge before folding it in so it mixes smoothly.
• Mini marshmallows: My favorite part! They add a soft, chewy bite and a little extra sweetness. Mini marshmallows spread out better than large ones, so you get a little in every bite. Use a fresh bag, since stale marshmallows turn hard in the freezer.
• Lemon juice: A small amount brightens all that sweetness and gives the creamy base a cheesecake like tang. Fresh or bottled both work.
• Fruit swaps: You can use whatever fruit you want. Strawberries, blueberries and mandarins would work too. This uses canned fruit, but it will work with fresh fruit too.

How to Make Frozen Fruit Salad

1. Drain the fruit. Drain the pears, maraschino cherries and crushed pineapple well, then chop the pears. The drier the fruit, the creamier and less icy your salad will be.
2. Combine everything. Add the fruit, sweetened condensed milk, Cool Whip, mini marshmallows and lemon juice to a medium bowl. Gently fold with a spatula until everything is evenly coated and the mixture looks pale pink, thick and fluffy. Folding instead of stirring hard keeps the Cool Whip light and airy, which gives the finished salad its fluffy texture.
3. Spread it out. Spoon the mixture into a glass 8×8 dish and smooth the top with the back of a spoon. An even layer freezes evenly, so you won’t have a soft center and hard edges.
4. Freeze. Cover the dish and freeze until it’s completely frozen. It should feel firm all the way to the middle when you press the top. Making it the night before or the morning of gives it plenty of time.
5. Scoop and serve. Once it’s completely frozen, scoop it out and enjoy. If it’s too firm to scoop, let it sit on the counter for a few minutes to soften slightly. Serve it right away, since it melts quickly on a hot day. A scoop dipped in warm water glides through the frozen salad more easily.

Ways to Customize Frozen Fruit Salad

• Use different fruit. Try strawberries, blueberries or mandarin oranges.
• Go fresh. Swap the canned fruit for fresh fruit, chopped small.
• Make it a dip. Skip the freezer and dip thick slices of fresh strawberries into the creamy mixture.
• Add crunch. Fold in a handful of chopped pecans or shredded coconut right before it goes into the dish.

Frozen Fruit Salad FAQs

• Does frozen fruit salad have mayo in it? Classic versions often do, but this one doesn’t. Sweetened condensed milk and Cool Whip make the creamy base.
• Can I use fresh fruit? Yes. This recipe uses canned fruit, but it will work with fresh fruit too. Strawberries, blueberries and mandarins are all great.
• How far ahead can I make it? Make it the night before or the morning of the day you want to serve it so it has time to freeze completely.
• Can I make individual servings? Yes. Freeze the mixture in individual cupcake liners instead of an 8×8 dish.
• Why is my frozen fruit salad icy? The fruit probably wasn’t drained well enough. Extra juice freezes into ice crystals, so drain the canned fruit thoroughly.
• Can I use evaporated milk instead of sweetened condensed milk? No. Evaporated milk is thin and unsweetened, so the salad would freeze icy and taste bland. Sweetened condensed milk is what keeps it creamy and scoopable.
• How do I store leftovers? Cover the dish tightly or move the leftovers to an airtight container and keep them in the freezer. Don’t leave it out on the counter, since it melts and contains dairy.
• How many does it serve? One batch in an 8×8 dish makes 10 servings.

Print

Fruit Salad with Sweetened Condensed Milk

This frozen fruit salad with condensed milk mixes pears, maraschino cherries, crushed pineapple and mini marshmallows into sweetened condensed milk, Cool Whip and lemon juice. It takes 10 minutes to stir together and serves 10.

Prep Time 10 minutes minutes

Servings 10

Author Lisa

Ingredients

• 1 can pears (15.5 oz) drained and chopped
• 1 jar maraschino cherries (16 oz) drained
• 1 can crushed pineapple (20 oz) drained
• 1 can sweetened condensed milk 14 oz
• 1 container Cool Whip 8 oz
• 3 cups mini marshmallows
• ¼ cup lemon juice

Instructions

• Combine all ingredients in a medium bowl.
• Spread into a glass 8x8 dish and freeze.
• Once completely frozen scoop out and enjoy!

Notes

You can also freeze in individual cupcake liners.

Recipe adapted from Add a Pinch

Made this frozen fruit salad? Leave a star rating in the recipe card and tell me which fruit you used in the comments below. Your feedback helps other readers, and I love hearing about your favorite versions.

More Recipes You’ll Love

• Chocolate Chip Cookies with Vanilla Pudding
• Fresh Fruit Salad
• Easy Creamy Cranberry Salad
• Triple Berry Orange Creamsicle
• Waldorf Salad Recipe

This frozen fruit salad would be great with our chocolate chip cookies!

This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.

The post Easy Frozen Fruit Salad (No Mayo) appeared first on No Diets Allowed.

Easy Easter cookies: soft sugar cookies decorated with colorful, fluffy buttercream frosting and sprinkles! They are perfect for spring or Easter.

How fun are these Easter cookies?! And so delicious too! You will be making this recipe again and again. Plus, you can change the color of the frosting to anything you wish, making it perfect for every season and holiday.

The Best Easy Easter Sugar Cookies (Soft and Frosted)

For these Easter sugar cookies, I just took my basic sugar cookie recipe (because it’s the best!), then topped them off with yummy fluffy buttercream frosting. I colored the frosting with gel food coloring to make sure it had a nice pop!

Then, I just sprinkled some spring colored sprinkles on top. I actually got my overall color palette from the sprinkles, so cute!

Of course, you don’t have to make everything here from scratch. You won’t hurt my feelings! All you need to do for the store bought version is pick up a roll of sugar cookie dough, then bake the cookies per the directions on the back of the packaging. Then, pick up 1 to 2 cans of white frosting, depending on how many cookies you are making, and divide the frosting between four bowls.

This is also the perfect recipe to get the kiddos involved in. Let them decorate their own cookies for Easter! When I was little, I was so interested in cooking and baking with my family. I would have been in Heaven decorating these cute cookies!

Why You’ll Love These Easter Cookies

• Soft and buttery. A classic sugar cookie base that stays tender in the middle.
• Fluffy frosting. Whipped buttercream piled on generously and tinted in spring colors.
• Kid friendly. Decorating is easy enough for little helpers. Set out bowls of colored frosting and sprinkles and let everyone make their own.
• Works for any holiday. Change the frosting colors and sprinkles to match any season.

Ingredients You’ll Need

Here is what goes into these frosted Easter sugar cookies and why. Exact amounts are in the recipe card below.

• All purpose flour: Gives the cookies structure. Spoon it into the measuring cup and level it off, since packing flour in leads to dry, crumbly cookies.
• Baking soda and baking powder: Help the dough balls puff into soft, slightly domed cookies instead of flat, crisp ones.
• Salt: Just a pinch to balance the sweetness of the cookie and frosting.
• Unsalted butter: Softened butter is used in both the cookies and the frosting. It should be soft enough to press a finger into easily, but not melted or greasy.
• Sugar: Creamed with the butter to sweeten the dough and help give the cookies a tender texture.
• Egg: Binds the dough and adds richness. Use it at room temperature so it mixes smoothly into the butter.
• Vanilla bean paste: Adds a strong vanilla flavor and pretty specks. Vanilla extract works too.
• Milk: Start with 3 tablespoons in the dough and add the last tablespoon only if the dough seems dry. A couple of tablespoons also go into the frosting to make it light and fluffy.
• Powdered sugar: The base of the buttercream. Sift it first so the frosting is silky with no lumps.
• Clear vanilla extract: Keeps the frosting bright white so the colors stay true. You can also use any extract flavor you like.
• Food coloring: Gel colors give a vivid pop without thinning the frosting. Wilton Icing colors in sky blue, pink, violet and lemon yellow were used here.
• Sprinkles: Optional, but they make the cookies festive. Pastel spring sprinkles look especially cute for Easter.

How to Make Easter Sugar Cookies

1. Mix the dry ingredients. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
2. Cream the butter and sugar. In a large bowl, use a stand or hand mixer to cream the butter and sugar until combined and the mixture looks lighter in color. Add the egg and vanilla and mix again, scraping down the sides of the bowl so everything blends evenly.
3. Add the dry ingredients. Slowly add the dry ingredients, alternating with the milk, until everything is fully incorporated and a soft dough forms. Start with 3 tablespoons of milk, and add the last tablespoon only if the dough seems dry and crumbly.
4. Chill the dough. Refrigerate the dough for at least one hour, or overnight if you can. Chilled dough holds its shape and bakes up thicker.
5. Shape and bake. Preheat the oven to 375°F. Roll the dough into 1 tablespoon balls and place them about 2 inches apart on a parchment or silicone lined baking sheet. Bake for 8 to 10 minutes, until the edges are slightly golden brown. Do not overbake.
6. Cool. Let the cookies rest on the tray for 2 minutes, then move them to a wire rack to cool completely before frosting.
7. Make the buttercream. Beat the butter on low speed until smooth and fluffy, about a minute. Add the sifted powdered sugar a spoonful at a time, then add the vanilla and milk and whip for 3 to 4 minutes until light and fluffy.
8. Color and decorate. Divide the frosting into bowls and tint each one. Frost the cookies generously with a knife, offset spatula or piping bag, then add sprinkles right away while the frosting is still soft so they stick.

Ways to Customize Easter Cookies

• Go store bought. Use a roll of sugar cookie dough and 1 to 2 cans of white frosting divided into four bowls.
• Change the colors. Tint the frosting for any holiday, like red and green for Christmas or orange for fall.
• Pick your flavor. Swap the vanilla in the frosting for another extract you love, like almond, lemon or coconut.
• Pipe it. Spoon the frosting into a piping bag fitted with a star tip for pretty swirls on top of each cookie.

Easter Sugar Cookie FAQs

• Do I have to chill the dough? Yes, for at least one hour. Overnight is even better, and it helps the cookies hold their shape.
• How do I know when they are done? Bake for 8 to 10 minutes, until the edges are slightly golden brown. The centers will still look soft.
• Why did my frosting get darker? Colored frosting deepens as it sits, so mix it slightly lighter than the shade you want and give it a few minutes before adding more color.
• What food coloring works best? Gel food coloring gives a bright pop without making the frosting runny. Liquid drops can thin the buttercream, so you would need more powdered sugar to balance it.
• Can I make these with store bought dough? Yes. Bake a roll of sugar cookie dough per the package directions and frost with canned white frosting.
• Can I use regular vanilla extract in the frosting? Yes, but it will tint the frosting a little ivory. Clear vanilla keeps it bright white so the colors look true.
• Why are my cookies flat? The dough was likely too warm. Chill it for the full hour, and keep the dough in the fridge between batches.
• How should I store frosted cookies? Let the frosting set, then store the cookies in a single layer in an airtight container so the decorations stay neat.

Print

Frosted Easter Sugar Cookie Recipe

This frosted Easter sugar cookie recipe makes about 4 dozen soft sugar cookies topped with fluffy vanilla buttercream tinted in spring colors and finished with sprinkles.

Servings 4 dozen

Author Dana DeVolk

Ingredients

Sugar Cookies

• 2 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch salt
• 1 cup unsalted butter (2 sticks) softened
• 1 egg
• 1 teaspoon vanilla bean paste or vanilla extract
• 3 to 4 tablespoons milk

Buttercream Frosting

• 1 cup unsalted butter (2 sticks) softened
• 4 cups powdered sugar sifted
• 1 tablespoon clear vanilla extract or extract flavor of your choice
• 2 tablespoons milk

Cookie Assembly

• food colors of your choice optional
• sprinkles optional

Instructions

Sugar Cookies

• In a medium-sized bowl, add the flour, baking soda, baking powder, and salt, mix to combine, set aside.
• In a large bowl using a stand or hand mixer, cream together the butter and sugar until combined. Add the egg and vanilla, mix to combine. Slowly add the dry ingredients, alternating with the milk until fully incorporated. Start with 3 tablespoons of milk, if dough seems dry add the last tablespoon.
• Place in the fridge at least one hour to chill, I suggest waiting overnight if you can. Preheat oven to 375 degrees. 
• Roll dough into 1 tablespoon sized balls and place on a parchment or silicone lined baking sheet about 2 inches apart. Bake for 8-10 minutes, until the edges are slightly golden brown, do not over bake. Let cool 2 minutes on the tray and move to a wire rack to cool completely. 

Buttercream Frosting

• Place butter in the bowl of a stand mixer with paddle attachment. Mix on low speed until smooth and fluffy, about a minute.
• Add in the sifted powdered sugar a spoonful at a time over low speed. Turn up the speed to medium until fully incorporated. Keep doing this until all of the sugar is added, scraping down the sides if necessary.
• Add the salt and stir to combine, add in the vanilla and stir to combine. Add in the milk and whip the frosting for 3-4 minutes until light and fluffy.

Cookie Assembly

• Divide frosting into equal parts. I used four colors, so I divided it into four separate bowls. I used Wilton Icing colors in sky blue, pink, violet, and lemon yellow. Add a TINY bit at a time, seriously like the end of a toothpick dipped in, and mix it together until you get the color you want. 
• Frost cookies generously, add sprinkles if desired. 

Made these cookies? Leave a star rating in the recipe card and share your favorite frosting colors in the comments below.

This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.

More Recipes You’ll Love

• Soft and Easy Sugar Cookies
• Chocolate Chip Cookies
• Gluten Free Coconut Macaroon Cookies
• Reese’s Peanut Butter Cup Cookies
• Lemon Cupcakes

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