How to Make Desserts With Pasta

How to Make Desserts With Pasta
Pasta is one of the best staples because you can make so many recipes with it, but did you know that you can also use pasta to make dessert recipes? Perhaps you are more familiar with traditional recipes like chocolate mousse or jello, but pasta is fun to work with, for both savory and sweet dishes.
Pasta has actually been used to make desserts in Eastern Europe since the 1800s, when sugar was available. Only the rich could afford sugar, but desserts like flat noodle pudding with raisins, cinnamon, sugar and cottage cheese were very popular when served after dinner during that era.
Using Jello for Dessert Pasta Recipes
There are various desserts you can make with pasta and you might even like to combine pasta with jello. What about cooking some pasta and making jello salad recipes? Simply make up some jello and stir it with the pasta and some cream or cottage cheese, fruit and nuts.
Another option is to make some kind of chocolate fettuccine dessert or sweetened fruity pasta and have a layer of jello either underneath or on top. Use your imagination and you will come up with some really creative jello ideas for pasta desserts.
An Easy Recipe for Dessert Lasagna
This delicious recipe is so simple to make. You can use different fruit if you want. Strawberries, blackberries and melon also work well, as do kiwi and banana. This sweet lasagna recipe proves that pasta is just as good for making desserts as for making savory Italian recipes.
This dessert lasagna needs to chill overnight so make it the day before serving. It makes enough to serve six people.
What you will need:
• 12 lasagna noodles
• 1 cup sugar
• 4 cups raspberries
• 4 cups pineapple chunks
• 4 cups ricotta cheese
• 1/2 cup toasted, sliced almonds
• 6 peeled peaches
• Chocolate ice cream syrup, to garnish
How to make it:
Cook the lasagna noodles. Combing half the sugar with the ricotta cheese. Puree half the peaches with 2 tablespoons of the sugar. Clean the bowl and puree half the pineapple chunks with 2 tablespoons of the sugar. Clean the bowl and puree half the raspberries with 2 tablespoons of the sugar. Chop the remaining fruit into small chunks.
Use 3 lasagna noodles to cover the base of a 13 x 9 inch baking dish. Spoon 1/3 of the cheese on top and spread it over. Pour the peach puree on top, and then arrange the chopped peaches on it. Top that with 3 more lasagna noodles and half the remaining ricotta. Pour the raspberry puree over the ricotta, followed by the chopped raspberries. Top that with 3 more lasagna noodles and the rest of the ricotta.
Pour the pineapple puree on top, followed by the pineapple chunks. Top with the rest of the lasagna noodles. Cover the dessert lasagna with plastic wrap and chill it overnight in the refrigerator. Serve with the toasted almonds and remaining sugar sprinkled over the top and the chocolate sauce drizzled over.

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