Some Dessert Recipes


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Welcome to Street Prophets Thursday Coffee Hour an open thread cleverly located at the intersection of religion and politics. I thought today I would share some pudding and similar dishes for dessert with you.

Ambrosia

Serving Size: 8

Amount Measure Ingredient – Preparation Method

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1 cup miniature marshmallows

8 ounces mandarin oranges – sliced ​​and drained

8 ounces pineapple chunks in water – drained

1 cup maraschino cherries – sliced ​​in half and drained

½ cup Coconut flakes

½ Cup of low fat vanilla yogurt

Mix all the ingredients together and let the chill for at least an hour to meld the flavors.

Per Serving: 102 Calories; 2g Fat (15.1% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 39mg Sodium. Exchanges: ½ Fruit; ½ Fat; 1 Other Carbohydrates.

Orange Chocolate Mousse

Serving Size: 6

Amount Measure Ingredient – Preparation Method

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3 ounces semisweet chocolate

2 ounces unsweetened chocolate

3 tablespoons orange liqueur

1 teaspoon orange zest

3 whole eggs – separated

⅛ teaspoon cream of tartar

3 tablespoons granulated sugar

1 cup light whipping cream

Melt the chocolates in a double boiler over hot but not boiling water over medium-high heat.

Stir in the orange liqueur and orange zest to the chocolate.

Remove the chocolate from the heat and let cool to room temperature.

Beat the egg whites in a large bowl with the cream of tartar until soft Peaks form.

Add the granulated sugar gradually to the egg whites and beat until stiff and glossy.

Beat the egg yolks in a small bowl until thick and pale.

Add the egg yolks to the cooled chocolate mixture.

Fold in the egg whites to the chocolate mixture.

Beat the whipping cream until stiff reserving ¼ cup for garnish.

Fold the rest of the whipped cream into the chocolate mixture.

Spoon the mousse into individual cups and chill until firm for about 1½ to 2 hours.

Serve the chocolate mousse with the reserved whipped cream.

Notes: You can use orange juice in the place of the orange liqueur.

Per Serving: 264 Calories; 18g Fat (60.7% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 128mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain (Starch); ½ Lean Meat; 0 Fruit; 3½ Fat; 1 Other Carbohydrates.

Apple Brown Betty

Serving Size: 6

Amount Measure Ingredient – Preparation Method

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4 ounces bread

5 whole apples

2 tablespoons fresh lemon juice

⅓ cup dark brown sugar – packed

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

4 tablespoons Unsalted butter – melted

Heat the oven to 375 ° F.

Cut the crusts off of the bread and pulse the bread in a food processor until coarse crumbs form.

Spread the crumbs on a baking sheet and toast for about 15 minutes.

Let the bread crumbs cool completely.

Dice the apples and put them in a large bowl.

Mix the lemon juice, brown sugar, pure vanilla extract, cinnamon and nutmeg together and add to the apples mixing until well combined.

Mix the butter with the bread crumbs.

Mix half of the bread crumbs into the apple mixture.

Spread the apple mixture in a 2-quart baking dish.

Sprinkle the rest of the bread crumbs over the top of the apples.

Cover the dish and bake for 40 minutes.

Uncover the dish and bake for an additional 15 minutes or until the top is golden brown.

Notes: Use a good white bread.

Use either Granny Smith or Golden Delicious apples.

Per Serving: 237 Calories; 9g Fat (32.2% calories from fat); 2g Protein; 40g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 108mg Sodium. Exchanges: ½ Grain (Starch); 1 Fruit; 1½ Fat; 1 Other Carbohydrates.

Cream Puffs

Serving Size: 24

(Note: the Ambrosia would be good in these.)

Amount Measure Ingredient – Preparation Method

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1 cup water

¼ teaspoon salt

1 teaspoon granulated sugar

½ cup Unsalted butter

1 cup all purpose flour

4 large eggs

vegetable oil spray

Heat the oven to 400 ° F.

Lightly spray a cookie sheet with the vegetable oil spray.

In a 3-quart saucepan over medium-high heat bring the water, salt, granulated sugar and butter to a roiling boil.

Add the flour to the boiling water and stir until it forms a ball and leaves the side of the pan.

Add the eggs all at once to the dough and stir until smooth and well combined.

Remove the dough from the heat.

Using a scant ¼ cup measure put the dough on a baking sheet about 3 inches apart.

Bake the puffs for 30 minutes.

Cut a slash through the middle of the puffs and cool on a wire rack.

Per Serving: 66 Calories; 5g Fat (64.5% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 46mg Cholesterol; 35mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

Baked Apples

Serving Size: 6

Amount Measure Ingredient – Preparation Method

——– ———— —————————— ————–

6 large Granny Smith apples

¼ cup dark brown sugar – packed

¼ cup walnuts – finely diced

¼ cup golden seedless raisins

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

⅛ teaspoon ground cloves

½ cup of apple juice

3 tablespoons Unsalted butter – cut into 6 pieces

½ cup maple syrup

Heat the oven to 350 ° F.

Core the apples to hollow out the middle but don’t go all the way through to the bottom of the apple.

Mix the brown sugar, walnuts, raisins, cinnamon, nutmeg, cloves and apple juice together in a small bowl.

Divide the raisin mixture between the apples.

Place the apples in a baking dish that will hold them upright.

Place a pat of butter on top of each apple.

Drizzle the maple syrup over the apples.

Bake the apples for 50 minutes.

Per Serving: 276 Calories; 9g Fat (27.8% calories from fat); 2g Protein; 50g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1½ Fruit; 1½ Fat; 2 Other Carbohydrates.





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