Showing posts with label dessert recipes. Show all posts
Showing posts with label dessert recipes. Show all posts

Tuesday, 15 September 2009

Strawberry Cream Dessert

Try out this fruity low-fat dessert that can do totally without sugar! It’s irresistible for all who love strawberries. If you like, you can try it with other berries as well, it will be great. It can be done in half an hour. Just take a couple of hours to have it standing in the fridge to get firm.

Ingredients

  • 3 tsp. gelatine
  • 250 g low-fat yoghurt (vanilla flavor, or plain yoghurt mixed with a tsp. of cinnamon)
  • 400 g low-fat smooth cottage cheese
  • 250 g strawberries, mashed
  • a few whole strawberries for decoration
Steps
  1. Put 1 tbsp. of water into a small cup. Spread the gelatine on top and let it swell for 10 minutes. Then boil water in a small pot, put the cup with the gelatine in and stir until it has dissolved. Let it cool down a bit.
  2. Mix yoghurt and cottage thoroughly , add gelatine and mix well.
  3. Spoon half of the mixture into another bowl and mix it with the strawberries.
  4. Spoon first the strawberry cream and afterwards the cheese-yoghurt cream into 4 high dessert glasses and put it into the fridge for a couple of hours until it is firm. Decorate it nicely with the strawberries you kept.
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Tuesday, 25 August 2009

Fruit Sauces

Fruit sauces are something that goes really quick and they will transform simple ice-cream into a fantastic dessert. Check out these recipes. Just put all the ingredients together in the blender and mix until the sauce is smooth. They all make 250 ml of sauce, just the mango puree is 350 ml.

Mango puree

  • 2 small mangos, cut into pieces
  • 3 tbsp. orange juice
  • 1 tbsp. Amaretto
Raspberry puree
  • 250 g fresh raspberries
  • 2 tbsp. of honey
  • 1 tbsp. of lemon juice
  • 1 tbsp. Grand Marnier or Amaretto
Berry mix
  • 300 g different berries (strawberries, raspberries and blackberries)
  • 2 tbsp. honey
You will need to put it through a strainer to get the seeds out.

Exotic fruit puree

This one is a little bit more work. Mix 125 ml fresh granadilla pulp, 125 ml mango or apricot juice and 2 tbsp. of honey. Bring it to boil slowly, frequently stirring, and then allow it to boil for about 5 minutes.

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Baked Semolina Pudding With Cherries And Almonds

This delicious, fruity and sweet recipe can be both a main course and a dessert. You can make it with any type of fruit, fresh or canned. It takes its time in the oven to bake but it’s fairly quick to prepare, making it perfect for days when you’re at home and still too busy to cook.

Ingredients

  • 1 l low-fat milk
  • ¼ tsp. salt
  • 1 tsp. vanilla essence
  • 200 g semolina
  • 50 g soft margarine
  • 75 g brown sugar
  • 4 eggs, separated
  • 50 g raisins
  • 30 g almond flakes or chopped almonds
  • 800 g pitted cherries in fruit juice
  • 20 g margarine, extra
Steps
  1. Preheat the oven for 200°C.
  2. Add salt and vanilla essence to the milk and bring it to boil. Stir in the semolina, reduce the heat and allow swelling for about 10 minutes, continuously stirring to avoid burning. Then remove the pudding from the stove and allow cooling down a bit.
  3. Slightly grease an ovenproof dish with margarine.
  4. Mix margarine, sugar and egg yolks in a large bowl until the mixture is creamy. Then stir it under the semolina pudding. Add raisins and almond flakes as well and mix thoroughly. Beat the egg whites until firm and mix it in the pudding.
  5. Fill half of the pudding into the ovenproof dish, spread the cherries on top and cover with the rest of the pudding. Distribute small pieces of the extra margarine over the pudding.
  6. Bake for 40 minutes until the pudding is slightly brown. Serve immediately.
Serves 4 when used as main dish. Makes 8 portions for a dessert.

Tips
  • Use any other fruit instead of the cherries. You can also mix fruits. I like fruit in fruit juice because it contains less sugar, but canned fruit in syrup works just as well for the recipe.
  • Replace the raisins with other dried fruit if you feel that would match better with the fresh fruit you are using, or simply because you prefer apricots, for example.
  • You can also use hazelnuts, walnuts or pecans instead of the almonds.
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Tuesday, 4 August 2009

Grilled Apples With Raspberry Jam And Ice-Cream

A fruity ice-cream dessert you won’t be able to resist, with fat and sugar kept to a minimum to reduce the calories of the original recipe.

Ingredients

  • 4 large apples (preferably Golden Delicious, or other types that keep their shape when baked), cores removed
  • 30 g good margarine
  • raspberry jelly
  • 4-8 small scoops of low-fat ice-cream (vanilla or raspberry)
  • some fresh mint leaves
Steps
  1. Cut the apples horizontally into thin rings and place them in a lightly greased, ovenproof dish.
  2. Spread a bit of margarine and about half a teaspoon of jam on each apple ring.
  3. Grill the apples until the margarine has melted. The apples should be golden-brown.
  4. Reassemble the apples by putting the rings of one apple on top of each other.
  5. Arrange on a plate with one or two small scoops of ice-cream, decorate with mint leaves and serve.
Serves 4.

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Thursday, 4 June 2009

Grilled Fruity Kebab Sticks With Honey And Cardamom

A healthy fruity dessert with almost no fat and relatively little sugar added. It draws its main sweetness from the fruits and honey.

Ingredients

  • ¼ small pineapple, cut into bite-size pieces, or a small can of pineapple pieces
  • 1 peach, cut into pieces
  • 1 banana, sliced thickly
  • 16 strawberries
For the syrup:
  • 2 tbsp. honey
  • 20 g good margarine, melted
  • ½ tsp. ground cardamom
  • 1 tbsp. rum or amaretto (optional)
  • 1 tbsp. brown sugar
Instructions
  • Place 8 wooden sticks for 20 minutes into cold water so that they won’t burn under the grill.
  • In the meantime, cut the fruit and prepare the syrup by simply mixing all ingredients in a bowl.
  • Put the fruits by turns onto the sticks and dab them with the syrup.
  • Place the kebabs into a lightly greased ovenproof dish and grill them for about 5 minutes. After half of the time, dab them with syrup again.
  • Serve the fruity kebabs with the remaining syrup and yoghurt.
Serves 4.

Tip
If you have a bit more time, you can pour the syrup over the kebabs, cover them and marinate them for about an hour to enhance the flavor. You can also serve 500 g low-fat yoghurt with the kebabs (125 g per person). Choose plain yoghurt or a fruity version, just as you like, but make sure it’s unsweetened.

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Tuesday, 19 May 2009

Tiramisu

It takes about 20 minutes to make, but plan that it needs at least 6 hours to stand in the fridge before you serve it.

Ingredients

  • 3 egg yolks
  • 250 ml skim milk
  • 2 tbsp. castor sugar
  • 4 drops vanilla essence
  • 260 g low fat cottage cheese
  • 2 egg whites
  • 400 ml espresso coffee, cooled down
  • 2 tbsp. Amaretto
  • 250 g spongefingers
  • 2 tbsp. unsweetened, dark cocoa powder
Steps
  1. Mix the egg yolks and sugar with a bit of milk until you get a smooth mixture.Bring the rest of the milk to boil. Add the hot milk to the egg mixture, stir well. Put it in a clean pot and set on moderate heat, continuously stirring, until the mixture thickens. Do not boil!
  2. Let it cool down to room temperature. If you put the cream into a cold pot and put it in cold water, that goes quite quick. If you put cling wrap on the cream, it won’t form a skin.
  3. Mix the cream and cheese with the mixer for about 2 minutes. Beat the egg white in a bowl until just a little stiff (not too stiff!) and mix it under the cream.
  4. Mix espresso and amaretto in a shallow bowl and dip half of the spongefingers in it. Cover the bottom of a square or rectangular dish with them. Spread half of the cream over the spongefingers and dust it with half of the cocoa. Repeat this with the rest of the spongefingers and cream.
  5. Cover with cling wrap and put it into the fridge for at least 6 hours or over night.
  6. Dust it with the rest of the cocoa shortly before serving it.
Serves 6.

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Dreamy Chocolate Cream

This chocolate cream is prepared quickly but tastes much nicer than the instant pudding because of the “real” chocolate you use. If you like, you can add some spices like cinnamon and a little bit of ground gloves and nutmeg to make it taste even more special. Instead of spices you can also add a bit of rum, brandy or other liquors you like. You might want to sweeten it a bit, choose natural sweeteners if you should not have sugar.

Ingredients

  • 1 packet of chocolate pudding powder (or 60 g corn flour and 4 tbsp. cocoa)
  • 60 g dark chocolate
  • 375 ml milk
  • Optional: Spices or liquor to taste
Steps
  1. Mix the pudding powder with the milk in a pot and add the chocolate.
  2. Slowly heat it, frequently stirring, until the chocolate has melted.
  3. Bring to boil, continuously stirring, and let it boil a few moments until it thickens.
Now you just need to decide whether you have the patience to wait until the pudding has cooled down, or if you prefer, eat it hot.

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Rachael Ray Appetizers - Recipes For Party Appetizers From Rachael Ray

By Jenny Myers

Rachel Ray is a known television anchor and a renowned chef. She is most famous for her 30 minutes recipes. She believes in healthy yet intriguing cooking. That is the reason why her talk show does not only talk about food but also health & weight loss. Her guests on the show are medical & health experts like Dr. Nicholas V. Perricone and Dr. Mehmet Oz.

Here is a recipe by Rachel Ray for a party appetizer:

Ingredients
Chocolate Cakes

  • Unsalted butter - 1 1/2 cup or 3 sticks (cut it in to pieces)
  • Coffee - 1 cup (freshly brewed)
  • Water or milk - 1/2 cup
  • Dutch-process cocoa - 3/4 cup (unsweetened)
  • All-purpose flour - 3 cups
  • Granulated sugar - 3 1/4 cups
  • Baking powder - 3/4 teaspoon
  • Fine salt - 3/4 tea spoon
  • Baking soda - 1/2 tea spoon
  • Sour cream - 3/4 cup
  • Eggs - 3 (large sized at room temperature)
  • Pure vanilla extract - 1 1/2 tea spoons
  • Confectioners' sugar (dusting)
Chocolate Coconut Glaze
  • Semi sweet chocolate - 6 ounces (finely chopped)
  • Canned unsweetened coconut milk - 1/2 cup
  • Corn syrup - 1 - 2 table spoons
  • Unsweetened coconut chips / shredded coconut - 1 1/2 cups (lightly toasted)
Directions
  1. Take 12 pieces of cup jumbo muffin tins.
  2. Pre heat the oven at 350 degrees F. Now line the muffin tins with the large cup cake liners.
  3. Add butter, water, coffee and cocoa in the microwave safe bowl. Cover it with a plastic wrap. Now Microwave it on 'HIGH'. Wait until the butter melts. It would happen in like 2 minutes. Now whisk to mixture.
  4. Next, whisk the flour along with granulated sugar, salt, baking powder & baking soda using a large bowl. Next, beat sour cream along with the eggs & vanilla in the small bowl.
  5. Now, whisk hot cocoa mixture in to dry ingredients. Stir these in the sour cream mixture you have just made to combine them. Remember do not over mix.
  6. Now divide this batter in all the 12 muffin tins that you had prepared before. Remember, just fill in the tin up to 3/4 way full, that is 2/3 cup per cup cake).
  7. Finally bake the cup cakes until the toothpick inserted at the center comes out clean. This would take around 30 minutes.
  8. Now cool these in the tin on the rack. Now remove from liners & return the cakes to the rack.
  9. For glazing put the chocolate in the medium bowl. Boil the coconut milk & corn syrup. Stir them constantly. Now pour these over the chocolate. Let it stand for around 10 minutes. Again stir it until it gets smooth. Spread 1 table spoon of warm glaze equally over all the cakes. Scatter the coconut on the top. Dutch-process cocoa is a better option that natural cocoa in terms of taste.
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Article Source: http://ezinearticles.com/?expert=Jenny_Myers

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Quick & Easy Frozen Cookie Dessert

By Tanya Verrelli

When it comes to dessert, the most important thing to me is that it tastes great. Second, it had better be quick and easy to make...with ingredients I already have in my kitchen. A friend of mine told me about this frozen treat years ago. As a matter of fact, the recipe was so easy, she didn't even have to write it down for me! I love that! And when I tried it out for the first time my entire family loved it...my mom and dad aren't too hard to please, but my sister and brother LOVE to critique my desserts! The reason I chose to share this recipe first is because it truly is a quick and easy dessert and it combines ingredients I think most people love...chocolate chip cookies, chocolate bars and frozen whipped topping! Ohhh it's delicious! Now let me warn you, it's super quick to prepare but the dessert needs time to freeze, so you need to keep it in the freezer for several hours. I normally make it the night before I'm going to serve it. Okay, okay, I won't make you wait any longer...here's what you need to do:

Ingredients you need:

  • 1 package of your favorite chocolate chip cookie
  • 1 large tub of frozen whipped topping
  • Some milk (for dunking the cookies...about a cup and a half)
  • 3 chocolate bars like Butterfinger, Skor or Crispy Crunch (I use Crispy Crunch) - put in the blender to make chunky crumbs
First, make sure you leave the frozen topping in the fridge for the day so that it's soft and spreadable...or leave on the counter for a couple of hours. You also need a 9×9 inch square dish that is okay to put in the freezer. Second, take a cookie and dunk completely in some milk, but don't make it soggy. Place on the bottom of the dish...repeat until you have a layer of cookies. Third, cover the cookies with half of the softened whipped topping and sprinkle half of the chocolate bar crumbs. Next, repeat with another layer of cookies and whipped topping and finally top with chocolate crumbs...AND YOU'RE DONE! Just place in the freezer and wait until frozen...I know, I hate waiting for dessert too...

I really hope you enjoy this quick and easy dessert...if you like the ingredients, I'm pretty sure you will!

About the author
Tanya--"The Mini Baker" I LOVE baking and sharing desserts that are quick and easy...because baking should be simple and delicious! http://www.theminibaker.com/
Article Source: http://EzineArticles.com/?expert=Tanya_Verrelli

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Orange Buttermilk Pie

By Linda Carol Wilson

Many people are very fond of buttermilk pie. This creamy pie concoction, is often the best-selling dessert in some of the nicer restaurants and many tea rooms. If you want to give your buttermilk pie a different flavor, try this recipe for Orange Buttermilk Pie. The orange juice in this pie makes it really special.

ORANGE BUTTERMILK PIE

  • 3 large eggs, separated
  • 1 to 1 1/4 cups sugar, to taste
  • 1 tbsp all-purpose flour
  • 1 tbsp grated orange peel
  • 1 tsp vanilla
  • 1/2 to 1 tsp ground cinnamon, to taste
  • 1/8 tsp salt
  • 1/2 cup orange juice
  • 4 tbsp unsalted butter, melted and cooled
  • 1 cup buttermilk, at room temperature
  • 1/4 tsp cider vinegar
  • Pre-baked (lightly) and cooled 9-inch single pie crust
  1. Preheat oven to 350 degrees.
  2. Carefully separate eggs into 2 very clean mixing bowls. Allow whites to come to room temperature. Meanwhile, beat yolks briskly for a few seconds with a whisk. Add sugar, flour, orange peel, vanilla, cinnamon and salt; whisk again. Whisk in orange juice and butter; beat until blended. Stir in buttermilk and mix well. Set aside.
  3. Sprinkle vinegar over the egg whites. Using an electric mixer, beat egg whites at medium-high speed just until they hold slight peaks. Stir a large spoonful of egg white into the yolk mixture and mix well. Fold in remaining egg white and mix gently but thoroughly until blended. Pour filling into the pie shell.
  4. Place the pie on the lower shelf of 350 degree oven and bake for 40 to 45 minutes or until puffed and light brown and a knife comes out almost clean when inserted in the center. If the crust starts to brown to quickly, cover the edge with strips of foil. Cool on a wire rack. If refrigerated, allow to warm slightly before serving.
Enjoy!

For more delicious sweets, visit http://ladybugssweettreats.blogspot.com For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Article Source:
http://EzineArticles.com/?expert=Linda_Carol_Wilson

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Friday, 6 March 2009

Desserts Can Be Quick And Healthy

What could be more heart-warming than a delicious dessert after a perfect meal? We all love them, these sweet little somethings, and no matter how full we are, they miraculously always fit in.

Now you may say: “But this website is about healthy meals! Desserts don’t have a space here.”

Well, now you are talking them bad! Desserts by no means need to be unhealthy. In fact, you can find pretty healthy ones. And if your favorites are not so healthy (if you maybe want to lose weight) then I assure you there are some tricks to make them healthier.

I think one of the best examples for a healthy dessert, which is also prepared quite quick, is a fruit salad. If you use oranges, apples and bananas, it’s not only healthy but it will even help you to lose weight as all three fruits are great fat burners. Citrus fruits are also rich in vitamin C, meaning they will contribute to strengthen your immune system.

So, if you are searching for healthy desserts, watch out for the following ingredients:

  • Fruits: loads of pure fruit, combine them with other things or make a jelly
  • sweet dishes like pancakes and puddings: the combination of flour, milk and eggs makes them very nutritious food, especially when you combine them with fruits.
  • Homemade ice cream with fruit
“I can’t have dessert, I’m on a diet.”
You clearly got something wrong! If you are watching your weight, you can still enjoy delicious desserts. You even should, because if you miss that sweet side of your life, you will anyways just start eating them again, and then your diet is out of the window and all your efforts lost. Why would you want to torture yourself like that? Rather diet with desserts! Check the article “Weight loss recipes” to know how, or visit the weight loss recipe section!

“And what about quick? Desserts always take so long to prepare!”
No, not always. There are also desserts that you can prepare in half an hour or less. I have reserved desserts for the Sunday lunch to make this day more special, and I love to choose a dessert that I can prepare a day in advance. Then come Sunday, we can just enjoy it without the hassle of still making it.

As I mentioned, a fruit salad definitely goes quick. You may also decide on a single fruit that you arrange nicely with certain spices, a bit of whipped cream or ice cream. Or you can make a simple but tasty vanilla cream with fresh fruit. Or make it a vanilla sauce that complements the fruit as the main attraction.

And then there are the desserts that don’t take long to prepare but they need to stand cool for a couple of hours before serving. Trifles, for example, often go quick, and you can easily make them the day before and keep them in the fridge. You even should, because they need to stand and soak for a while to develop their fullest taste.

The possibilities are endless. But there are two things that I know for certain:
  1. You don’t need to sacrifice desserts because of a lack of time. After all, you are not making them every day. Keep them for a special day in the week when you spoil yourself and your family. For that one day, you will usually be able to make a plan, no matter how tight your schedule is.
  2. You don’t need to sacrifice these desserts you love just because you want to lose weight. Again, keep them for one special day a week, and try to make them as healthy as possible.
The dessert recipes in my collection are quick and healthy, some are also low in fat or sugar-reduced, or you can modify them to your weight loss diet as I explained above. For special recipes suitable for weight-loss, please check in my weight loss recipe section for desserts.

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