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Post by Arrianna on Dec 5, 2006 22:21:03 GMT -5
allezcuisine May 22, 2006, 4:47pm » My favorite are fruit desserts, like this one:
Berries on a Cloud
6 egg whites 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 3/4 cups sugar FILLING: 2 packages (3 ounces each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 2 cups whipping cream, whipped 2 cups miniature marshmallows TOPPING: 1 can (21 ounces) cherry pie filling 2 cups sliced fresh strawberries 1 teaspoon lemon juice
In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9x2-in. baking pan. Bake at 275'F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving. Yield: 16 servings.
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Post by Arrianna on Dec 5, 2006 22:24:51 GMT -5
missteetheironchef Jun 30, 2006, 1:48pm » Blueberry French Toast Bake
1/2-cup all-purpose flour 1 1/2 cups milk 1-tablespoon sugar 1/2-teaspoon vanilla 1/4 teaspoon salty 6 eggs 10 slices (1-inch thick) French bread, cut into 1-inch cubes 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes 1-cup fresh or frozen blueberries 1/2 cup chopped nuts Powdered sugar Blueberry or maple syrup
Generously grease a 2 1/2 quart casserole or 9/13 baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and serve with syrup. Yield: 8 Servings
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Post by Arrianna on Dec 5, 2006 22:32:39 GMT -5
missteetheironchef Sept 5, 2006, 4:13pm » Strawberry Parfait
2 - 3 pints fresh strawberries, washed, hulled and sliced 16 oz. vanilla yogurt 8 oz. cream cheese, softened 2 Tbsp. lemon juice Whipped topping 6 - 8 parfait glasses or other clear glasses
Combine yogurt, cream cheese and lemon juice and mix well. Place about 1/4 cup of mixture at the bottom of each parfait glass, followed by strawberries and more yogurt mixture. Finish with strawberries and top with whipped topping.
The Skinny: Use fat free yogurt, low fat cream cheese and fat free whipped topping. For those who may not know, whipped topping is a prepared substance somewhat like whipped cream.
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Post by Arrianna on Dec 5, 2006 22:37:39 GMT -5
missteetheironchef Sept 30, 2006, 12:20pm » Poached Pears with Vanilla Sauce
3 cups water 2 Tbsp. pure vanilla extract 1 cup sugar 4 - 6 ripe pears, peeled, sliced in half and cored
Combine water, vanilla and sugar in a saucepan. Cook over medium heat until sugar is dissolved. Add pears and simmer for 20 minutes. Remove fruit and set it aside to cool. Heat syrup until it thickens slightly. Place fruit in dessert bowls and pour syrup over top of fruit.
The Skinny: Hey, at least we didn't tell you to add whipped cream on top of the syrup. Use your favorite sugar substitute.
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Post by Arrianna on Dec 5, 2006 22:39:52 GMT -5
missteetheironchef Oct 5, 2006, 10:04am » Creamy Orange Gelatin Salad 1 6-oz. package sugar free gelatin 2 cups boiling water 1 8-oz. package cream cheese, softened 1 14-oz. can sweetened condensed milk 1 8-oz. tub whipped topping 1 11-oz. can mandarin oranges, drained
Dissolve gelatin in boiling water and set aside. Beat cream cheese until fluffy and blend in with gelatin and water. Stir in whipped topping. Refrigerate for several hours until firm. Garnish with mandarin oranges before serving.
The Skinny: Use low fat cream cheese and fat free whipped topping.
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Post by Arrianna on Dec 5, 2006 22:41:17 GMT -5
missteetheironchef Oct 13, 2006, 10:32am » Bing Cherries in Red Wine Sauce
2 cups dry red wine 1 cup sugar 1 tsp. ground cinnamon One half tsp. ground cloves 1 Tbsp. grated lemon zest 2 pounds Bing cherries
Combine wine, sugar, cinnamon, cloves and lemon zest in a saucepan and simmer until sugar melts. Place cherries in a baking dish and pour wine sauce over the cherries. Bake for 25 - 30 minutes. Serve over vanilla ice cream, or frozen yogurt. You may use canned cherries if you cannot find fresh. If using canned cherries then just lessen the cooking time by about 10 minutes.
The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead. You can also use your favorite sugar substitute.
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Post by Arrianna on Dec 5, 2006 22:48:12 GMT -5
missteetheironchef Nov 4, 2006, 1:13pm » Peach Melba
1 12-oz. package frozen raspberries 1/4 cup raspberry preserves 1 Tbsp. orange flavored liqueur (optional) 2 peaches, pitted and sliced 2 cups vanilla ice cream
Combine frozen raspberries, raspberry preserves and orange liqueur in a microwave safe dish and microwave for several minutes until warm, stir. Divide peaches into bowls and scoop ice cream onto peaches, top with warm raspberry sauce.
The Skinny: Use frozen yogurt in place of the ice cream.
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Post by Arrianna on Dec 5, 2006 22:50:37 GMT -5
missteetheironchef Nov 18, 2006, 9:38am » Raspberry Trifle
1 angelfood cake, sliced lengthwise in 3 equal pieces (you may substitute pound cake) 1 8-oz. jar raspberry preserves One quarter cup cream sherry 2 cups custard or vanilla pudding 1 8-oz. carton whipped topping or you can make your own by whipping heavy cream One quarter cup sliced almonds
Spread raspberry preserves on the topside of the bottom layer of the angelfood cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle one third of the sherry onto the cake, top with 1 cup of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.
The Skinny: We made this with low fat pudding and fat free whipped topping and it was just great.
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Post by missteetheironchef on Dec 23, 2006 14:33:39 GMT -5
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Post by missteetheironchef on Dec 30, 2006 14:26:49 GMT -5
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Post by missteetheironchef on Jan 9, 2007 12:28:35 GMT -5
Dried Fruit Compote By EatingWell.com Makes 6 servings, 1/2 cup each ACTIVE TIME: 10 minutes TOTAL TIME: 50 minutes EASE OF PREPARATION: Easy
This hearty dessert is the perfect sweet ending to a Hanukkah meal. Try serving it with plain yogurt, sweetened sour cream or ricotta cheese.
2 cups water 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 4 ounces dried apricots (3/4 cup) 4 ounces pitted prunes (3/4 cup) 4 ounces dried pear halves, cut in half (3/4 cup)
1. Stir water, sugar, cinnamon, cloves and salt in a large saucepan over medium-high heat until the sugar dissolves. Add apricots, prunes and pears and bring to a simmer. Cover, reduce heat and simmer slowly for 30 minutes.
2. Uncover and continue simmering slowly until thickened, about 10 minutes. Let cool completely before serving. Serve at room temperature or chilled.
Nutrition Information
Per serving: 214 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 54 g carbohydrate; 1 g protein; 4 g fiber; 102 mg sodium; 486 mg potassium. Nutrition bonus: Vitamin A (20% daily value), Fiber (16% dv). 3 1/2 Carbohydrate Servings Exchanges: 2 1/2 fruit, 1 other carbohydrate
Make-Ahead Tip
Store, covered, in a plastic or glass container in the refrigerator for up to 5 days.
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Post by missteetheironchef on Jan 15, 2007 11:37:08 GMT -5
Fruit and Cheese Spread One quarter cup dried apricots, chopped 1 cup boiling water 4 cups Monterey jack cheese, shredded 1 8-oz. package cream cheese, softened One quarter tsp. seasoned salt One third cup milk One quarter cup dates, chopped One half cup walnuts
Place apricots in boiling water for 30 minutes, drain off water. Combine cheeses, salt and milk and beat with a hand mixer until smooth. Stir in apricots, dates and walnuts. Line a 1-quart mold with plastic wrap and place mixture in mold. Refrigerate for several hours before serving. Remove from mold and serve with assorted crackers.
The Skinny: Use light cheeses and low fat milk.
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Post by missteetheironchef on Jan 15, 2007 11:49:45 GMT -5
Apricot Pear Parfaits 6 firm ripe pears, peeled and coarsely chopped 5 oz. dried apricots One quarter cup fresh ginger, peeled and grated One half cup water One quarter cup sugar 1 tsp lemon zest Juice from 1 lemon 1 cinnamon stick 1 Tbsp. lemon juice 1 8-oz. container nonfat vanilla yogurt
Place 4 of the pears, apricots, ginger, water, sugar, lemon zest, lemon juice and cinnamon stick in a saucepan and simmer for about 20 minutes until pears are tender. Meanwhile toss reaming two pears in 1 tablespoon of lemon juice and reserve. Remove cinnamon stick from pear/apricot mixture, place mixture in a food processor and process briefly. Allow sauce to cool and then place one quarter cup of mixture into parfaits glasses followed by one quarter cup yogurt and one quarter cup pear mixture. Top with remaining pears and serve.
The Skinny: Use your favorite sugar substitute.
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Post by missteetheironchef on Apr 24, 2007 9:25:31 GMT -5
Marsala-Poached Figs over Ricotta By EatingWell
Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs.
Servings: 2 servings Total Time: 15 minutes Ease of Preparation: Easy Cuisine: Italian Type of Dish: Desserts Health: High Fiber, Low Cholesterol, Low Sodium, High Calcium
Ingredients:
1/2 cup quartered dried figs 1/4 cup Marsala or port 2 teaspoons honey 1/2 cup part-skim ricotta 1 teaspoon sugar 1/8 teaspoon vanilla extract 1 tablespoon toasted slivered almonds
Steps:
1: Place figs, Marsala (or port) and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Stir together ricotta, sugar and vanilla. Divide between 2 bowls and top with the fig mixture and almonds.
Nutrition: (Per serving)
Calories - 259 Carbohydrates - 45 Fat - 7 Saturated Fat - 3 Monounsaturated Fat - 3 Protein - 9 Cholesterol - 19 Dietary Fiber - 5 Potassium - 444 Sodium - 86
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