Campfire cones
·
Makes 6
·
Prep 5 minutes
·
Cook 5 minutes
Ingredient
·
12 vanilla and raspberry marshmallows
·
125g strawberries, hulled, quartered
·
12 Maltesers
·
¼ cup milk choc chips
·
6 mini waffle ice-cream cones
·
6 small scoops vanilla ice-cream
Recipe
1. Preheat a
barbecue plate or chargrill pan over medium-high heat Using scissors, cut
marshmallows in half. Combine strawberries, marshmallows, Maltesers and choc
chips in a bowl. Divide mixture evenly among cones.
2. Wrap each cone
securely in foil, twisting ends firmly to seal.
3. Place cones on
barbecue. Cook, turning occasionally, for about 5 minutes or until hot. Remove
from heat. Stand for 2 minutes. Carefully unwrap the foil from each cone (see
notes). Serve each cone topped with a small scoop of ice-cream.
·
Nutrition: (each) 899kJ; 6.4g fat; 4.3g sat fat; 3.1g protein;
35.6g carbs; 0.7g fibre; 8mg chol; 78mg sodium.
Campfire Cones
Upside-Down Mini Blackberry Cheesecakes
·
Makes6
·
Prep10 minutes
·
Ingredient
·
½ x 300g packet frozen blackberries
·
¹⁄³ cup caster sugar
·
8 butternut snap cookies
·
1 small lemon
·
250g tub spreadable cream cheese
·
300ml tub thickened cream
Recipe
1. Place
blackberries in a bowl with 2 tablespoons sugar. Toss mixture gently to
combine.
2. Meanwhile, using
a food processor, pulse the biscuits until roughly chopped (leave some pieces a
little larger to add extra crunch).
3. Finely grate
lemon, then juice. Using an electric mixer, beat cream cheese until smooth. Add
lemon rind and juice. Beat for 30 seconds or until smooth. Add remaining sugar
and ½ the cream, beating until just combined.
4. Whip remaining
cream to soft peaks. Place ½ the blackberry mixture in the base of 6 x
1-cup-capacity glasses. Dollop with ½ the cream cheese mixture. Repeat layers.
Sprinkle with biscuit crumbs. Serve cheesecakes topped with whipped cream.
·
Nutrition: (each) 1540kJ; 23.9g fat; 15.5g sat fat; 6.8g protein;
30.1g carbs; 2.2g fibre; 59mg chol; 217mg sodium.
Upside-Down Mini
Blackberry Cheesecakes
