Two Decadent Lowfat Desserts by mojosmom (Chicago, Illinois, USA)
Tiramisu
al Veneto by judy7
(Melbourne,
Victoria, Australia)
Crema di Mascarpone by MrBones
(Regensburg, Bavaria, Germany)
Dried Apricots Baked with Vanilla by annulla (Brooklyn, New York, USA)
Strawberries in Balsamic Vinegar by annulla (Brooklyn, New York, USA)
Jacques Torres' Chocolate Mousse by annulla (Brooklyn, New York, USA)
Rizogalo by annulla (Brooklyn, New York, USA)
Big
Red Ice Cream by JennyO
(Temple, Texas, USA)
Summer
Delight Ice Cream by JennyO (Temple, Texas, USA)
Homemade
Ice Cream by TexasWren
(Whitney, Texas, USA)
Bananas Foster by Txcajun (Carrollton, Texas, USA)
Grandmother's Dessert by Shendoah (San Jose, California, USA)
Supreme D'Nile by Tmaiq (The Dalles, Oregon, USA)
Layered Cherry Dessert by Tmaiq (The Dalles, Oregon, USA)
Special Occasion Banana Pudding (Hillsboro, Texas, USA)
Two
Decadent Lowfat Desserts by mojosmom
(Chicago, Illinois, USA)
"Both of these are easy, look really elegant and are low-fat."
- Whip up some meringue, form into shells, bake. Let cool. Put on one scoop of non-fat or low-fat frozen yogurt (your choice of flavor). Top with your favorite fresh fruit -- for me, decadence means raspberries.
- Cut an orange in half, scoop out the insides and cook it down for a sauce. Fill the orange half with sorbet or frozen yogurt and top it with the sauce.
Posted in bookcrossing.com Chit-Chat forum on 3/18/2003.
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Tiramisu
al Veneto by judy7 (Melbourne,
Victoria, Australia)
"This Italian desert is scrummy and easy to make."
½ pound marscapone cheese
½ pound cream cheese
2 cups heavy cream (whipping cream)
½ cup sugar
1 large egg
2½ cups strong espresso coffee
1 package ladyfingers
½ cup cocoa powder
¼ cup Kahlúa®
Liqueur (Mexican coffee liqueur with herbs and vanilla)
Let the cream cheese soften at room
temperature. Blend with a fork and wooden spoon, add the marscapone cheese and
the egg until well combined. Add the heavy cream to the cheese mixture and mix
at high speed until the mixture is well and truly "mixed." Next add
the sugar and continue to mix until the volume doubles.
Place the biscuits in the bottom of a large glass bowl (doesn't have to be glass
but it looks impressive) -- make one layer. Combine the Kahlua and espresso and
bathe the cookies well with the liquid. Cover the saturated cookies with a ¼ inch layer of the cheese mixture. Apply a second layer of biscuits, bathing them
with the coffee mixture once again. Cover with the remaining cheese mixture and
top with sifted cocoa powder. If you have enough cheese mixture left, you may
repeat this with a third layer.
Refrigerate the tiramisu for at least 4 hours before serving. Remove from the refrigerator at least 40 minutes before serving. Serves 10.
Posted in bookcrossing.com Chit-Chat forum on 5/27/2003.
Crema di Mascarpone by MrBones (Regensburg, Bavaria, Germany)
"This will make you the star of any dinner invitation. It's absolutely
delicious. Yummy, yummy!
Most important for the success of this recipe: Don't even THINK low fat."
500 g cultured sour cream
500 g mascarpone cheese
200 g Amarettini (crunchy almond cookies)
a cup of espresso or strong coffee
250 g raspberries
some Amaretto liqueur
1 tablespoon liquid vanilla essence
5 tablespoons sugar
dark cocoa powder
Mix the cultured sour cream with the mascarpone, vanilla essence and
sugar.
Prepare a cup of espresso (or strong coffee) and grind or crush the cookies.
Assemble the layers in a clear glass bowl.
1. Start with a thin layer of 1/4 of the crushed amarettini.
2. Top with about 1/5 of the cream/mascarpone mixture (use a spoon to spread it).
3. Cover with 1/4 of the raspberries.
4. Top with another 1/4 of the crushed cookies, 2 table spoons of espresso and 2 table spoons of Amaretto.
5. Repeat 3 times or until your resources have come to an end -- the top layer should be
the cream/mascarpone mixture. Dust the top with the cocoa
powder.
Posted in bookcrossing.com Chit-Chat forum on 5/27/2003.
Dried Apricots Baked with Vanilla by annulla (Brooklyn, New York, USA)
"You can serve this with cream or ice cream, but this is lovely and light just as it is."
1 cup dried apricots (about 25 small apricots)
1 inch long piece of fresh vanilla bean (halved lengthwise - use only the seeds)
or 1 tsp. vanilla extract
1 cup warm water
1 tablespoon sugar
Preheat the oven to 350o F. Cover the apricots with the warm water and
let them stand for 15 minutes if they are already plump and soft, at least 30 minutes if
they are hard and dry. Drain, but reserve the water.
Put the water and vanilla bean seeds or vanilla
extract in a small,
ovenproof baking dish and mix well. Add the apricots, sprinkle them with the
sugar, cover with foil, and bake until the water is nearly absorbed, about 1
hour. Turn each of the apricots over in the syrup, cover and refrigerate. Serve
chilled.
Will keep in the fridge for at least a week.
Strawberries in Balsamic Vinegar by annulla (Brooklyn, New York, USA)
2 pints (1 quart) strawberries
4 to 6 teaspoons sugar (as needed, to taste)
1 to 2 tablespoons balsamic vinegar (to taste)
Clean the strawberries by wiping them with a damp paper towel.
Hull the strawberries, and halve or slice them, depending on their size. Place
them in a shallow dish and sprinkle them with sugar. Cover and let sit for at
least several hours, stirring them or shaking the dish every now and then. (If
they are going to sit for much longer than 3 or 4 hours, cover tightly with
plastic wrap and refrigerate. Allow to come to room temperature before serving.)
Sprinkle on the vinegar, and serve in small individual bowls, with cookies
alongside, if desired.
Serves 4 to 6.
Note: The strawberries can be sliced and sugared up to a day in advance. The
vinegar should be sprinkled on within 30 minutes of serving. This recipe was
adapted from Mollie Katzen's book, "Still Life with Menu." Perfectly
ripe berries taste exquisite like this, and it is also a magical way to salvage
imperfect or underripe berries, too.
Jacques Torres' Chocolate Mousse by annulla (Brooklyn, New York, USA)
"You can buy prepared chocolate cups in most fancy-foods stores, or use the mousse to fill a cake or a sweet pastry shell. This recipe contains no sugar - if you want a sweeter mousse, you can use a sweeter variety of chocolate."
14 ounces bittersweet chocolate, melted
1 quart heavy cream
Prepared chocolate cups
Raspberries or other berries, to taste
Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over-mix or you will deflate the cream). Spoon into serving dishes. If you are feeling ambitious, place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip) and pipe the mousse into the prepared chocolate cups or pastry shell. Top with berries and serve.
Yield: About 10 cups.
Rizogalo by annulla (Brooklyn, New York, USA)
"This is Greek-style comfort food that I learned to make in Athens. The egg thickens the pudding, but if you just dump raw egg into hot rice, it will turn into scrambled eggs. Take the time to mix it in bit by bit -- this is the best rice pudding."
1 quart milk
½ cup water
pinch of salt
1/3 cup raw long-grain white rice
½ cup sugar (scant)
small piece of fresh lemon peel
1 egg
Wash the rice. Bring the milk, water, salt, rice and sugar to a boil over medium heat (not high heat) in a heavy bottomed pan, then lower the heat and simmer uncovered for ½ hour, stirring occasionally. Add the lemon peel and continue to simmer, stirring occasionally, for another ½ hour to 45 minutes, until the mixture is just thick enough to coat a spoon. Remove from heat.
Beat the egg in a medium-sized bowl and stir in a few spoonfuls of the hot rice mixture. Add a bit more hot rice and stir again. Repeat a few times until the mixture is well-diluted and the egg is heated. Pour the egg-rice mixture into the pot, stir well and simmer for a couple of minutes. Pour into serving dishes and sprinkle with cinnamon. Cool before serving (if you can wait that long).
Big Red Ice
Cream by JennyO (Temple, Texas, USA)
2 cans Eagle Brand® sweetened
condensed milk
2 liter bottle Big Red (or your favorite flavor -- orange soda is good too)
Enough milk to fill the freezer container.
Freeze according to your freezer's instructions.
Note: Big Red is a brand of soft drink; it is said to taste like bubble gum.
Summer
Delight Ice Cream by JennyO (Temple, Texas,
USA)
"These are really good for a change from vanilla."
Juice of 4 oranges
Juice of 2 lemons
3 mashed bananas
3 cups sugar
2 pints half & half
Dash salt
Beat sugar and cream. Add salt. Add fruit. Add enough milk to fill the freezer
container (we use a 5 qt. freezer).
Homemade
Ice Cream by TexasWren (Whitney, Texas, USA)
"I like this recipe because it doesn't use eggs or require cooking. It is
sinfully rich!"
2 cans Eagle Brand® sweetened
condensed milk
4 cups half-and-half (1 quart)
2 cups milk
3 tablespoons vanilla
Optional: 2 cups of peaches, strawberries, or mashed bananas
Mix and freeze according to your freezer's instructions.
Grandmother's
Dessert by Shendoah
(San Jose, California, USA)
"To die for. Funny story associated with this. I made the graham cracker
version for a work Christmas party. Everyone raved about it. One coworker labeled
it "orgasmic." So everyone was talking about this orgasmic
Grandmother's Dessert. One coworker then said to a new-comer, "You have to
try some of the Grandmother's Orgasm before its gone!!!" I don't know the
actual name of the Dessert. My grandmother makes it and hence it is called
"Grandmother's Dessert."
Crust
3/4 cup butter (1 1/2 sticks)
1/2 cup flour
1 1/2 cup pecans, crushed
Filling
8 oz cream cheese, softened
1 cup powdered sugar
1 box instant chocolate pudding
1 box instant vanilla pudding
3 cup milk
12 oz Cool Whip, divided into a 4 oz. portion and an 8 oz. portion
1st layer:
Mix first 3 ingredients. Press into bottom of 13x9x2 inch pan. Bake 20 minutes
at 325 degrees. Cool completely.
2nd layer:
Mix cream cheese, 4 oz Cool Whip and powdered sugar and spread on crust.
3rd layer:
Mix puddings and 3 cups milk. Spread on cream cheese layer.
4th Layer:
Use the remaining 8 oz of Cool Whip. Sprinkle the top with more crushed pecans or with
crushed graham crackers.
Note:
To ensure that the pudding sets well, use whole
(full-fat) milk.
Yield: 24 servings
Bananas Foster by Txcajun (Carrollton, Texas, USA)
"Showy and easy." This is a flaming dessert.
2 tablespoons butter
4 tablespoons brown sugar
2 bananas (for 6 people)
pinch cinnamon
1 tablespoon banana liqueur
1 ounce rum or brandy
ice cream
Mix the butter and brown sugar in a saucepan. Cook over medium heat until caramelized. Cut bananas in quarters. Add and cook until tender. Add the cinnamon and liqueur and stir. Pour the rum or brandy to top. Do not stir. Light the mixture in the pan with a barbecue match or electric match (in other words, a long match). Spoon over vanilla ice cream while the bananas are still flaming.
Posted in bookcrossing.com Chit-Chat forum on 5/27/2003.
Supreme
D'Nile by Tmaiq (The Dalles,
Oregon, USA)
This is an elaborate,
layered frozen dish. "If you think this fits your diet, you too are in
D'Nile."
Filling
2 cups sweet potatoes, cooked & mashed thoroughly
2/3 cup brown sugar
¼ cup butter, melted
½ cup orange juice
1 tsp. pumpkin pie spice
¼ cup chopped pecans
½ cup diced dates
Vanilla-Butter Topping
Bring to room temperature:
1 qt. vanilla ice cream
1 pound butter
1 pound brown sugar
1 pound powdered sugar
1 tsp cinnamon
1 tsp nutmeg
You will also need
A large quantity of graham crackers
Miniature marshmallows
First, line the bottom of a large pan with graham crackers. Top
with a layer of miniature marshmallows, put under broiler to toast marshmallows,
remove and cool. Add another layer of graham crackers, cover with sweet potato
filling, and add more graham crackers.
Next, make the topping; you'll have more than you'll need for this recipe. Freeze all
but 2 or 3 cups, and spread the reserved topping mixture on top of the graham
crackers, about a half-inch thick. Sprinkle ground nuts on top if desired.
Freeze until shortly before serving.
Layered Cherry Dessert by Tmaiq (The Dalles, Oregon, USA)
This is an elaborate, layered frozen dish. Click here for a picture of this dessert.
Cookie Layers
1 (18.35 ounce) devil’s food cake mix
2 eggs
2 Tablespoons oil
2 Tablespoons water
1/2 cup unsweetened cocoa powder
Sauce #1
1/3 bag dark Dove bars
1 - 2 jiggers Godiva chocolate liqueur
Sauce #2
1/3 cup Mrs. Richardson’s caramel sauce
1 - 2 jiggers DeKuyper® ButterShots® Liqueur (a sweet,
butterscotch flavored liqueur)
Filling
2 jars (7 oz.) marshmallow crème
2 (8 oz.) packages cream cheese
6 - 8 cups pitted dark sweet cherries, cut in halves
2 bananas
1 cup ground hazelnuts
½ cup ground pecans
You will also need
Cardboard
Aluminum foil
Long, clean cloth strip
Plastic wrap
Freezer-safe container
1. Make the cookie layers: (makes enough for four layers, 9 x 5, with a little left
over).
Mix together the cake mix, eggs, water, cooking oil and cocoa until you can
shape it all into a large ball.
Let stand 20 minutes (don’t refrigerate).
Dust pastry sheet with cocoa powder. Roll out dough to desired thickness (dough
is very easy to work with). Cut rolled dough into four pieces that fit your
container. Move the pieces to cookie sheets and bake at 400 degrees F (205 degrees C) for 8 minutes.
Do not allow to cool on cookie sheets; gently transfer from sheet to cooling rack. Let cool 20 minutes.
2. Make sauce #1: Melt the Dove bars; blend in Godiva liqueur.
3. Make sauce #2: Thin Mrs. Richardson’s caramel sauce
with ButterShots.
4. Make filling: Blend the softened cream cheese with the marshmallow crème.
5. Pit and halve the cherries.
6. Slice banana & dip in lemon and water to keep from turning brown.
7. Make a base: Cut the cardboard to fit the bottom of container, and cover
it with foil.
Cut a strip of cloth long enough to lift dessert out of container before
serving.
ASSEMBLY
Base - lay cloth strip and foil covered cardboard in bottom of
container and cover with plastic wrap.
Bottom layer - Place a cookie over the foil-covered base in the bottom of pan. Spread with
one-quarter of filling (marshmallow cream & cream
cheese mixture). Cover with cherry halves. Sprinkle
with ground hazelnuts. Drizzle with both sauces.
Middle layer - put another cookie on top of first layer. Press gently but firmly
into bottom layer to eliminate air pockets. Spread another one-quarter of
filling and cover with banana slices. Sprinkle with layer of ground
pecans. Drizzle with both sauces.
Third layer - put another cookie on top of the previous layers and press into place. Spread
with another one-quarter of filling and cover with more cherries.
Sprinkle with ground hazelnuts. Drizzle with both sauces.
Top layer - Add
final cookie and press into place. Spread remaining one-quarter of filling.
Sprinkle with ground hazelnuts. Drizzle with both sauces.
Freeze; remove from freezer just before serving. Using strips, pull from
container and slice. Serve immediately
Note: Mrs. Richardson's caramel sauce is store bought, but far above the others. We think of it as liquid Sugar Daddy. Remember the candy? If you can't find that brand, most any will do. We just happen to be partial to that one.
Special Occasion Banana Pudding (Hillsboro, Texas, USA) 8 ounces cream cheese, softened Cream together cream cheese and Eagle Brand milk. Then add vanilla, box of instant pudding, and milk. Place vanilla wafers in bottom of a dish. Slice bananas into thin, round slices on top of the wafers. Add 1/2 of pudding mixture. Spread 1/2 carton of Cool Whip on top. Repeat layers. Sprinkle crumbled vanilla wafers on top of cool whip. Cover and refrigerate. That's the fancy version. For a regular meal, I just make a regular custard filling, line the bottom and sides of a dish with wafers and bananas, and pour the pudding on top. Cool whip optional.
1 teaspoon vanilla
1 large Vanilla Instant pudding mix
2 1/2 cups milk
1 can Eagle Brand milk (sweetened, condensed milk)
Bananas
Vanilla wafers
1 large Cool Whip
If I just need some comfort food---fast---I use instant banana pudding with wafers and bananas!
