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Chocolate Fondue

  • 1/2 cup unsweetened cocoa powder
  • 1 cup milk
  • 1/4 cup sugar
  • 2 12-ounce bags semisweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • Dried apricots, for dipping
  • Gala apples, cored and sliced, for dipping
  • Pretzel rods, for dipping
  • Marshmallows, for dipping
  1. In a medium saucepan, combine the cocoa powder with 1/2 cup water and cook over low heat, stirring constantly, for 1 minute. Stir in the milk and sugar and bring to a simmer. Add the chocolate chips and vanilla and cook, stirring, until the chocolate is melted and the mixture is smooth, about 5 minutes.
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Recipe: Low-Fat Chocolate Mousse

Low-Fat Chocolate Mousse

Ingredients:

  • 1/2 cup water plus 6 tablespoons
  • 1/2 sugar
  • 3 egg whites
  • 1/4 teaspoon white vinegar
  • 4 ounces 60% dark chocolate
  • 1/3 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1/2 cup low-fat Greek yogurt, plain
  • Fresh raspberries (optional)
  • Fresh mint (optional)

Directions:

  1. In a small saucepan, add 1/2 cup water and sugar. Heat on medium until sugar has dissolved and bubbles begin to form on the surface. Remove from heat. Beat egg whites in a standing mixer until frothy. Add vinegar and continue to beat until stiff peaks appear. Slowly pour the sugar and water mixture down the side of the bowl into egg whites with the mixer on. Beat an additional 2-3 minutes until thick and shiny.
  2. In a double boiler on the stove top, melt the chocolate, remaining 6 tablespoons water and coco powder. Stir occasionally  until chocolate mix is glossy and smooth. Remove from heat and add vanilla extract. Once the chocolate mixture has cooled slightly, stir in Greek yogurt. Add a third of the egg whites to the chocolate, folding gently. Add the remainder of the egg whites, folding until mostly combined. Be sure not to over mix or mousse will fall flat.
  3. Spoon into desired serving dishes (individual ramekins work well) and cover tightly with plastic wrap. Chill at least 5 hours. Serve garnished with berries and fresh mint, if desired.

Makes approximately 10 servings.

Prep time is about 6 minutes.

Chill for about 5 hours.

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Berry Trifle

For a printable version of this recipe, click here: Berry-Trifle

Berry Trifle

This light and delicious trifle is so easy to make, and it’s a beautiful addition to any dessert table. For a more grown-up version, limoncello gives it a lemony zing!

Makes 8 Servings
Prep Time:   15 minutes
Ingredients:
1 angel food cake
32 oz vanilla yogurt
1 quart strawberries, rinsed, hulled and halved
1 pint blackberries, rinsed
Optional: ½ cup limoncello

Directions:

  1. Cut angel food cake into 1” cubes.
  2. Cover bottom of trifle dish with 1/2 of the angel food cake cubes.
  3. If using limoncello, drizzle ¼ cup on top of cake cubes.
  4. Arrange ½ of the berries on top of cake.
  5. Spread ½ of the yogurt on top of the berries and cake.
  6. Layer the remaining cake cubes on top of yogurt.
  7. If using, drizzle remaining limoncello on top of cake cubes.
  8. Spread with remaining yogurt.
  9. Arrange remaining berries for a beautiful dessert.
  10. Refrigerate until ready to serve.

Note: Use your favorite fruit and yogurt flavor, and a complementary liqueur – the combinations are endless.

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Browned-butter Orange and Cranberry Crumb Cake

Ingredients:

Topping

  • 10 tablespoons unsalted butter
  • 1 1/3 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Cake

  • 1 1/2 cups all-purpose flour, plus additional for the pan
  • 1/2 cup plus 2 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Zest of 2 oranges
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup milk
  • 2 tablespoons orange juice
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, thawed

Directions:

  1. For the topping, cook and stir the 10 tablespoons butter in a skillet over medium heat until the butter foams, begins to turn light brown, and smells nutty. Remove from the heat and allow to cool slightly.
  2. Combine the flour, brown sugar, cinnamon, and salt in a large bowl. Stir in the browned butter until large crumbs form; set aside.
  3. For the cake, preheat the over to 350 degrees F. Butter and flour a 9-inch square baking pan; set aside.
  4. Mix the flour, granulated sugar, baking powder, salt, cinnamon, and orange zest in a large bowl. Set aside.
  5. Cook and stir the butter in a skillet over medium heat until it foams, begins to turn brown, and smells nutty. Cool slightly.
  6. Combine the egg, milk, orange juice, vanilla, and browned butter in a separate bowl. Pour the egg mixture into the dry ingredients and stir just until combines. Spread the batter in the prepared pan. (It will look like a small amount of batter.) Distribute the cranberries over the batter, pressing them into the batter slightly.
  7. Sprinkle the crumb topping evenly over the cake, pressing down on it slightly. )This will be a very generous amount of crumbs.) Bake for about 50 minutes or until the crumbs are golden and a cake tester inserted in the center of the cake comes out clean. Transfer to a wire rack and cool completely in the pan.
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Fruit Pizza

Ingredients:

  • 1 (18 ounce) package refrigerated sugar cookie
  • 1 (8 ounce) package cream cheese, softened
  • 1 (7 ounce) container of vanilla yogurt or vanilla pudding

Directions:

  1. Preheat oven to 350 degree F.
  2. On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake int he preheated over 10 minutes, or until edges are lightly browned and center is no longer doughy.
  3. In a medium bowl, blend the yogurt or vanilla pudding and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.