07-23-10
Strawberry Lemon Trifle
As seen on the following webpage: http://allrecipes.com/Recipe/Strawberry-Lemon-Trifle-2/Detail.aspx?ms=1&prop25=41078573&prop26=DailyDish&prop27=2010-07-23&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 14 Servings
Ingredients:
4 ounces fat-free cream cheese, softened
1 cup nonfat lemon yogurt
2 cups skim milk
1 (3.4 ounce) package instant lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 (10 inch) prepared angel food cake
Directions:
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.
NUTRITION INFORMATION: Per serving: 180 calories; 0 g fat; 0 g fiber; 39 g carbohydrates; 6 g protein
07-08-10
Chocolate Trifle
As seen on the following webpage: http://allrecipes.com/Recipe/Chocolate-Trifle/Detail.aspx?ms=1&prop25=40116861&prop26=DailyDish&prop27=2010-07-08&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 Servings
Ingredients:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Directions:
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
NUTRITION INFORMATION: Per serving: 488 calories; 19 g fat; 2 g fiber; 75 g carbohydrates; 5 g protein
06-03-10
Pistachio Crème Brûlée
Makes 4 Servings
Ingredients:
1 cup plus 2 tablespoons roasted shelled pisatchios, toasted
5 tablespoons plus 8 teaspoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 pinch salt
4 egg yolks
Directions:
Position a rack in the middle of the oven and preheat to 300°. Using a food processor, pulse 1 cup pistachios and 5 tablespoons sugar until finely ground.
In a saucepan, heat the cream, ground nut mixture, vanilla and salt over medium heat, stirring, until steaming, about 5 minutes. Remove from the heat, cover and let stand for 30 minutes; strain, pressing to extract any cream. Discard the nuts.
In a large bowl, beat the egg yolks, then whisk in the pistachio cream. Divide among four 1/2- to 2/3-cup ramekins set in a baking dish. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Bake until the custards are set with a slight jiggle in the center, 45 to 50 minutes.
Remove the ramekins from the water bath. Let cool for 30 minutes, then freeze for 1 hour.
Just before serving, position an oven rack 2 inches from the broiler and preheat. Sprinkle the custards with the remaining 8 teaspoons sugar. Broil until browned, 3 to 5 minutes. (Alternately, use a kitchen torch to caramelize the sugar.) Chop the remaining 2 tablespoons pistachios and sprinkle on top.
05-19-10
Sour Cream Strawberry Custard
Makes 4 Servings
Ingredients:
1 1/2 teaspoons gelatin
2 1/2 tablespoons cold water
2 cups sliced strawberries
9 tablespoons sugar
2 teaspoons balsamic vinegar
1 cup half-and-half
1 1/2 teaspoons vanilla extract
1 cup sour cream
A few fresh basil leaves
Directions:
1.In a small bowl, sprinkle 1 1/2 teaspoons gelatin onto 2 1/2 tablespoons cold water. In another bowl, toss together 2 cups sliced strawberries, 3 tablespoons sugar and 2 teaspoons balsamic vinegar; let sit. Meanwhile, in a small saucepan, heat 1 cup half-and-half with 6 tablespoons sugar over medium heat, stirring, until the sugar has melted. Whisk in 1 1/2 teaspoons vanilla extract and the softened gelatin, then whisk in 1 cup sour cream. Transfer to a bowl and refrigerate until set, about 2 hours. Top with the strawberries in balsamic syrup and a few fresh basil leaves.
04-21-10
Coconut Creme Brulee
Makes 8 Servings
Ingredients:
1 cup sweetened flaked coconut, divided
3/4 cup plus 8 teaspoons sugar
7 large egg yolks
1 3/4 cups heavy whipping cream
1 14-ounce can unsweetened coconut milk
2 tablespoons Malibu rum or other coconut-flavored rum
1/2 teaspoon salt
Directions:
Preheat oven to 350°F. Spread 1/2 cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10 to 12 minutes.
Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon salt. Strain custard through fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3- to 3/4-cup ramekins or custard cups.
Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.
Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
NUTRITION INFORMATION: Per serving: 460 calories; 37 g fat; 1 g fiber; 29 g carbohydrates
04-18-10
Rice and Raisin Breakfast Pudding
As seen on the following website: http://allrecipes.com/Recipe/Rice-and-Raisin-Breakfast-Pudding/Detail.aspx?ms=1&prop25=35595591&prop26=DailyDish&prop27=2010-04-18&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 4 Servings
Ingredients:
1 cup water
1 cup uncooked brown rice
1/2 cup raisins
1/4 cup real maple syrup
1 cup soy milk
1/2 cup toasted and chopped almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Directions:
1.In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes, or until rice is tender.
2.In a medium saucepan, combine cooked rice, raisins, maple syrup, soy milk, almonds, cinnamon and cardamom. Bring to a boil over medium-high heat. Immediately reduce heat to low and simmer, stirring frequently, until thickened about 5 to 8 minutes. Spoon into bowls and serve.
NUTRITION INFORMATION: Per serving: 334 calories; 10.2 g fat; 5 g fiber; 54 g carbohydrates
02-19-10
Vanilla and Chocolate Delight
As seen on the following webpage: http://allrecipes.com/Recipe/Vanilla-and-Chocolate-Delight/Detail.aspx?ms=1&prop25=32270024&prop26=DailyDish&prop27=2010-02-19&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 18 Servings (1 9×13 inch pan)
Ingredients:
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled
Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9×13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
NUTRITION INFORMATION: Per serving: 308 calories; 18 g fat; 0.5 g fiber; 32.5 g carbohydrates
02-15-10
Creme Caramel Bread Pudding
Makes 8 Servings
Ingredients:
1 1/4 cups (packed) dark brown sugar
4 1/2 cups 1/2-inch cubes crustless egg bread (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches of salt
Directions:
Spread brown sugar evenly in bottom of 8×8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
Spoon bread pudding into dessert bowls and serve warm.
NUTRITION INFORMATION: Per serving: 496 calories; 29 g fat; 0.5 g fiber; 50 g carbohydrates
02-15-10
Ghosts in a Graveyard
Makes 18 Servings, 1/2 cup each
Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13×9-inch dish; sprinkle with remaining crumbs.
REFRIGERATE 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.
NUTRITION INFORMATION: Per serving: 190 calories; 7 g fat; 1 g fiber; 30 g carbohydrates
02-15-10
Buttermilk Panna Cotta with Cinnamon-Caramel Sauce
Makes 6 Servings
Ingredients:
1 1/2 teaspoons (scant) unflavored gelatin
1 cup heavy whipping cream, divided
1/3 cup sugar
1 1/2 cups low-fat buttermilk
2 1/2 teaspoons vanilla extract, divided
1/2 cup (packed) golden brown sugar
1/8 teaspoon (generous) ground cinnamon
Directions:
Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
Spoon slightly warm caramel sauce over each panna cotta and serve.
NUTRITION INFORMATION: Per serving: 283 calories; 15 g fat; 0 g fiber; 34 g carbohydrates