Summer is in full swing, and while I love enjoying the hot summer sun at the beach, I've got to admit, I'm packing on a few extra pounds right now. I'm sharing a few of my favorite summer desserts that are lower in calories, quick and easy to make, and require NO oven time. Who wants to be trapped in the hot kitchen all summer?! Get out and play! Enjoy!
In a medium saucepan, combine peanut butter morsels, milk and Cream Cheese. Cook on medium heat and stir until combined and melted, about 5 minutes. Transfer the mixture to a glass mixing bowl and place in the freezer to set for about 10 minutes. Remove and mix with electric mixer until a light, fluffy peanut butter creme is created, about 2 minutes. Set aside.
Place the graham crackers in a plastic, sealable bag. Seal the bag and break up the crackers with your hands, creating different size small chunks and crumbs. Transfer to a separate mixing bowl and add the chocolate syrup. Mix well until combined.
Using 2oz. shot glasses, spoon about 1 tbsp. of the graham cracker mixture into the bottom of each of the shot glasses. Follow with 1 tbsp. of the peanut butter creme, then 1 tbsp. of the marshmallow creme. Finish with another 1 tbsp. of the graham cracker mixture.
Note: If using tall, narrow shot glasses, fill two separate, small plastic bags with the peanut butter and marshmallow creme, snip off a corner and pipe the cremes into the shot glasses. Serve with long neck teaspoons.
In a blender combine the wine and mango chunks. Puree on high speed for about one minute until smooth.
Pour contents into a large, glass baking dish and freeze. Remove from freezer about every 30 minutes and stir mixture from bottom with a fork, creating a rough, chunky, grainy texture. After about 3 hours, mixture should be completely frozen, chunky and icy...ready to serve!