White Chocolate Strawberry Torte

July 5, 2014 Leave a Comment
White Chocolate Strawberry Torte

White Chocolate Strawberry Torte

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This decadent dessert has proved popular at family gatherings.

            Denise McNab                                                                  Warington, Pennsylvaina

 

White Chocolate Strawberry Torte Recipe

White Chocolate Strawberry Torte

1 cup crushed vanilla wafers (about 30 wafers)

½ cup finely chopped almonds, toasted

¼ cup butter, melted

12 oz. white baking chocolate, melted

3 cups whole medium fresh strawberries

4 oz. cream cheese, softened

¼ cup sugar

¼ cup thawed orange juice concentrate

1 tsp. vanilla extract

2 cups heavy whipping cream

1 Tbsp. baking cocoa

Additional strawberries, cut in half

 

Set aside 2 tablespoons wafer crumbs.  Combine almonds, butter and remaining crumbs; press onto the bottom on an ungreased 9 inch springform pan.  Spoon 5 tablespoons of melted white chocolate over crust; sprinkle with reserved wafer crumbs.  Arrange whole strawberries, tips up, over crumbs.

In a bowl, beat cream cheese until smooth.  Add sugar, juice concentrate and vanilla.  Beat in remaining white chocolate.  In another bowl, beat cream until soft peaks form.  Stir 2 cups into the creamed cheese mixture; mix well.  Fold in remaining whipped cream.  Spread between and over strawberries.  Cover and chill for 3 hours or overnight.

Carefully run a knife around sides of pan to loosen.  Remove sides.  Arrange between four 1 ½ inch wide strips of waxed paper over top; sprinkle cocoa between strips.  Remove waxed paper.   Place halved strawberries between cocoa rows.              10-12 servings

 

(Recipe for White Chocolate Strawberry Torte was on www.tasteofhome.com, 2014)

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Patriotic Pops

July 2, 2014 Leave a Comment

 

Patriotic Pops

Patriotic Pops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My kids love homemade ice pops, and I love knowing that the ones we make are good for them.  We whip up a big batch with multiple flavors so they have many choices, but these patriotic red, white and blue ones are always a favorite!

             Shannon Carino                                                                               Frisco, TX

 

Patriotic Pops Recipe

Patriotic Pops

1 ¼ cups sliced fresh, divided

1 ¾ cups (14 oz.) vanilla yogurt, divided

1 ¼ cups fresh or frozen blueberries, divided

12 freezer pop molds or 12 paper cups (3 oz. each) and wooden pop sticks

 

In a blender, combine 1 cup strawberries and 2 tablespoons yogurt; cover and process until blended.  Transfer to a small bowl.  Chop remaining strawberries; stir into strawberry mixture.

In same blender, combine 1 cup blueberries and 2 tablespoons yogurt; cover and process until blended.  Stir in remaining blueberries.

Layer 1 tablespoon strawberry mixture, 2 tablespoons yogurt and 1 tablespoon blueberry mixture in each of 12 molds or paper cups.  Top mold with holders.  If using cups, top with foil and insert sticks through foil.  Freeze until firm.          1 dozen

 

(Recipe for Patriotic Pops was on www.tasteofhome.com, 2014)

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Cherry Cream Cheese Tarts

June 22, 2014 Leave a Comment
Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It’s hard to believe that just five ingredients and a few minutes or preparation can result in these delicate and scrumptious tarts!     This recipe is Diabetic Friendly!

          Cindi Lynn Mitchell                                                                         Warning, Texas

 

Cherry Cream Cheese Tarts Recipe

Cherry Cream Cheese Tarts

1 package (3 oz.) cream cheese, softened

¼ cup confectioners’ sugar

1/8 to ¼ tsp. almond or vanilla extract

2 individual graham cracker shells

¼ cup cherry pie filling

 

In a small bowl, beat the cream cheese, sugar and extract until smooth.  Spoon into shells.  Top with pie filling.  Refrigerate until serving.           2 servings

 

(Recipe for Cherry Cream Cheese Tarts was on www.tasteofhome.com, 2014)

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Chunky Peach Popsicles

June 11, 2014 Leave a Comment

 

Chunky Peach Popsicles

Chunky Peach Popsicles

This recipe, Chunky Peach Popsicles is from Diabetic Connect.  Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit.  For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint or basil.

 

Chunky Peach Popsicles Recipe

Chunky Peach Popsicles

1 ¼ lb. ripe peaches, (3-4 medium), halved and pitted

Juice of 1 lemon

¼ cup freshly squeezed orange juice

¼ cup sugar, or to taste

¼ tsp. vanilla

 

Coarsely chop peaches in a food processor.  Transfer 1 cup of the chunky peaches to a medium bowl.  Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor.  Puree until smooth.  Add to the bowl with the chunky peaches and stir in the vanilla

Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups).  Freeze until beginning to set, about 1 hour.  Insert frozen-treat sticks and freeze until completely firm, about 1-2 hours more.             12 popsicles, 2 oz. each

** Store in freezer for up to 3 weeks. **

 

(Recipe for Chunky Peach Popsicles came from Diabetic Connect, 2014)

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Pomegranate-Strawberry Mousse

May 7, 2014 Leave a Comment
Pomegranate-Strawberry Mousse

Pomegranate-Strawberry Mousse

 

This recipe, Pomegranate-Strawberry Mousse is from Diabetic Connect.  Try any one of the pomegranate juice blends here in place of the plain pomegranate juice.  If you’re using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.

 

Pomegranate-Strawberry Mousse Recipe

 

Pomegranate-Strawberry Mousse

10 oz. fresh or thawed frozen strawberries (about 2 cups)

1/8 tsp. salt

1 envelope unflavored gelatin

½ cup pomegranate juice

1 container (7 oz.) 2% Greek yogurt

¼ cup sugar

 

In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)

In a small bowl, sprinkle the gelatin over ¼ cup of the pomegranate juice.  Let stand until softened.

Meanwhile, in a small saucepan, combine the remaining ¼ cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar.  Stir the softened gelatin into the saucepan and cook over VERY LOW HEAT, until the gelatin is dissolved, about 1 minute.

Add the gelatin mixture to the strawberry puree and process until well combined.  Add the yogurt and process briefly just to blend.

Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.

** Use Splenda in place of sugar to lower the carb count even more. **

 

(Recipe for Pomegranate-Strawberry Mousse came from Diabetic Connect, 2014)

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Tiramisu Coffee

April 23, 2014 Leave a Comment

 

Tiramisu Coffee

Tiramisu Coffee

This recipe, Tiramisu Coffee is from The Cooking Club Magazine.

 

Tiramisu Coffee Recipe

Tiramisu Coffee

4 oz. semi-sweet chocolate chips (2/3 cup)

16 oz. freshly brewed espresso or very strong coffee, divided

8 oz. heavy whipping cream

½ cup powdered sugar

1 tsp. almond extract

4 to 5 oz. Kahlua or other coffee liqueur

1 Tbsp. grated chocolate

Melt chocolate chips with 4 oz. (1/2 cup) of the coffee in small heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water).  Let stand until chocolate is almost melted, stirring occasionally.  Remove from heat; let stand until chocolate is melted and smooth.

Meanwhile, combine cream, sugar and almond extract in medium bowl; beat at medium-high speed until soft peaks form.

Divide chocolate mixture into 4 small coffee cups; stir in remaining coffee.  Add Kahlua and top whipped cream.  Garnish with grated chocolate.

 

(Recipe for Tiramisu Coffee came from Cooking Club Magazine, 2014)

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Pina Colada Molded Salad

April 16, 2014 Leave a Comment
Pina Colada Molded Salad

Pina Colada Molded Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple and macadamia nuts.  It’s a wonderful anytime treat.  Now that I’m retired from teaching, I have more time for kitchen experiments.

        Carol Gillespie                                                                  Chambersburg, Pennsylvania

 

Pina Colada Molded Salad Recipe

Pina Colada Molded Salad

1 can (20 oz.) unsweetened crushed pineapple

2 envelopes unflavored gelatin

½ cup cold water

1 cup Coco Loped Cream of Coconut

1 cup (8 oz.) sour cream

¾ cup lemon-lime soda

¾ cup flaked coconut

½ cup chopped macadamia nuts

Pineapple chunks and freshly shredded coconut, optional

 

Drain pineapple, reserving juice; set the pineapple aside.  In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.

Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice.  Transfer to a large bowl.  Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.

Fold in the flaked coconut, nuts and reserved pineapple.  Pour into a 6-cup ring mold coated with cooking spray.  Cover and refrigerate for 3 hours or until firm.

To serve, unmold salad onto a platter.  Fill the center with pineapple chunks and shredded coconut if desired.            8 servings

 

(Recipe for Pina Colada Molded Salad was on www.tasteofhome.com, 2014)

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Gluten-Free Kahlua Dessert

April 7, 2014 Leave a Comment

 

Gluten-Free Kahlua Dessert

Gluten-Free Kahlua Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you eat a gluten-free diet or not, you’ll delight in every bite of this creamy treat that’s accented with subtle notes of Kahlua.  This recipe is Diabetic Friendly!

           Melissa McCrady                                                             Milwaukee, Wisconsin

 

Gluten-Free Kahlua Dessert Recipe

Gluten-Free Kahlua Dessert

1 cup gluten-free cornflakes, crushed

2 Tbsp. butter, melted

2 tsp. unflavored gelatin

¼ cup cold water

12 oz. reduced-fat cream cheese

2 Tbsp. sugar

2/3 cup fat-free sweetened condensed milk

¼ cup Kahlua (coffee liqueur)

2 cups fat-free whipped topping

2 oz. dark chocolate candy bar, melted

Fresh raspberries and mint leaves, optional

Combine cornflakes crumbs and butter; press onto the bottom of a 9 inch square pan coated with cooking spray.  Refrigerate for 10 minutes.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from heat; set aside.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the milk, Kahlua and gelatin mixture until blended.  Gently fold in whipped topping; pour over crust.  Cover and refrigerate for at least 4 hours or until firm.

Drizzle with melted chocolate; garnish with raspberries and mint leaves if desired.       12 servings

 

(Recipe for Gluten-Free Kahlua Dessert was on www.tasteofhome.com, 2014)

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Filed Under: Cake Recipes, No-Bake Recipes Tagged With: , , , , , ,

Creamy Lime Mousse

March 18, 2014 Leave a Comment
Creamy Lime Mousse

Creamy Lime Mousse

 

This recipe, Creamy Lime Mousse is from Diabetic Connect.  Rich and sweet with just the right amount of lime.  This low-carb dessert will delight your family or guests.

 

Creamy Lime Mousse Recipe

Creamy Lime Mousse

1 package of 4 serving–size sugar-free lime-flavored gelatin

1 cup boiling water

½ tsp. finely shredded lime peel

2 Tbsp. lime juice

1   8 oz. carton light dairy sour cream

1 cup frozen light whipped dessert topping, thawed

½ cup frozen light whipped dessert topping, thawed (optional)

Lime peel curls or lime slices (optional)

In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved.  Stir in shredded lime peel and lime juice.  Cool for 10 to 15 minutes or until cooled slightly but not set.  Whisk in sour cream.  Gently whisk in the 1 cup dessert topping.  Pour into six 6 to 8 oz. stemmed dessert glasses.  Cover and chill for 3 to 24 hours or until set.

If desired, garnish with the ½ cup dessert topping and lime peel curls or lime slices.

6 (1/2 cup) servings

 

(Recipe for Creamy Lime Mousse came from Diabetic Connect, 2014)

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Chocolate Cherry Truffles

February 12, 2014 Leave a Comment
Chocolate Cherry Truffles

Chocolate Cherry Truffles

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My blue ribbon cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I’d received as a gift and some dried cherries I had on hand.  It is an annual favorite of my friends and family.

        Gerry Cofta                                                                        Milwaukee, Wisconsin

 

Chocolate Cherry Truffles Recipe

Chocolate Cherry Truffles

 

1 cup finely chopped dried cherries

¼ cup cherry brandy

11 oz. 53% cacao dark baking chocolate, chopped

½ cup heavy whipping cream

1 tsp. cherry extract

Coating:   4 oz. milk chocolate, chopped

4 oz. dark chocolate, chopped

Melted dark, milk and white chocolate and pearl dust

In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened.

Place dark chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Stir in extract and soaked cherries with liquid.  Cool to room  temperature, stirring occasionally.  Refrigerate for 1 hour or until firm.

Shape into 1 inch balls.  Place on baking sheets; cover and refrigerate for at least 1 hour.

In a microwave, melt milk chocolate; stir until smooth.  Dip half of the balls into milk chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.

Melt dark chocolate; stir until smooth.  Dip remaining balls into dark chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.  Drizzle with melted chocolate and decorate with pearl dust as desired.  Store in an airtight container in the refrigerator.           4 dozen

 

(Recipe for Chocolate Cherry Truffles was on www.tasteofhome.com, 2013)

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