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RECIPES - DESSERTS/SWEETS [8]



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Fruit & Pudding Parfaits
Ingredients

2 tsp sugar
1/4 tsp ground allspice
Four 3/4-in.-thick slices angel food cake (1/4 of a 10-oz purchased cake)
2 tubs (6 oz each) mango or pineapple yogurt
2/3 cup vanilla pudding
1 cup diced papaya, preferably red-fleshed
3 kiwis, peeled and diced
1 cup diced mango

Directions

Have ready 4 tall, narrow 8-oz goblets or parfait glasses.
Mix sugar and allspice in a cup. Coat a nonstick skillet with nonstick spray; heat over medium heat. Add cake slices; toast 2 minutes each side or until golden brown.
Remove to a cutting board; sprinkle both sides with sugar mixture. Cool; cut cake in 1/2-in. cubes.
Put yogurt and pudding in a bowl; fold together until blended. Spoon 2 Tbsp into each glass.
Top with an even layer of papaya. Spoon on another 2 Tbsp pudding. Add a cake layer, then the kiwi. Spoon on remaining pudding; top with the mango. Cover and refrigerate up to 6 hours.


Cannoli
Ingredients

2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
1 egg white
3/4 cup red wine
1 1/2 quarts oil for deep frying
1 1/2 pounds ricotta cheese
1/2 cup sifted confectioners' sugar
2 teaspoons vanilla extract
3/4 cup miniature semisweet chocolate chips
3 tablespoons chopped candied orange peel

Directions

In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.

Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.

Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.

To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges.

Keep refrigerated until serving.


Frosty Key Lime Pie
Ingredients

1 can (14 ounces) sweetened condensed milk
6 tablespoons key lime juice
2 cups heavy whipping cream, whipped, divided
1 graham cracker crust (9 inches)


Directions

In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish.
Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight.
Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Yield: 6-8 servings.


White Chocolate Raspberry Cheesecake
Ingredients

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract



Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.


Tropical Mango Mousse
Ingredients

2 mangos - peeled, seeded, and cubed
1 banana
2/3 cup nonfat plain yogurt
2 teaspoons honey
6 cubes ice
1 teaspoon vanilla extract


Directions

In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth.
Refrigerate for 3 hours. Pour into individual dishes and serve.


Peanut Butter & Pretzel Truffles
Ingredients

1/2 cup crunchy natural peanut butter 
1/4 cup finely chopped salted pretzels 
1/2 cup milk chocolate chips, melted


Directions

Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). 
Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.



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