Dessert Recipes
NO-CHOLESTEROL BROWNIES
Makes 16
| Ingredients |
| - 1 1/2 cups sugar |
| - 1 cup all purpose flour |
| - 3/4 cup unsweetened cocoa powder |
| - 1 teaspoon baking powder |
| - 1/4 teaspoon salt |
| - 3/4 cup vegetable oil |
| - 4 egg whites, beaten to blend |
| - 2 teaspoons vanilla |
| - 2/3 cup chopped walnuts |
Method
Preheat oven to 180°C (356°F). Grease an 8-inch (20cm) square tin with 2-inch (5cm) high sides. Combine first 5 ingredients in large bowl. Add oil, egg whites and vanilla and blend. Stir in walnuts. Transfer to prepared tin. Bake until brownies are slightly puffed in center and edges are beginning to brown, about 30 minutes. Cover hot brownies with foil and chill overnight. Cut brownies into 16 2-inch (5cm) squares. (Can be prepared 3 days ahead. Store in airtight container.)
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CARAMELIZED FIGS WITH RASPBERRY COULIS AND YOGURT
Makes 4 servings
| Ingredients |
| - 1 pack frozen raspberries in syrup, thawed |
| - 8 fresh figs, trimmed and halved lengthwise |
| - 1/2 tablespoon sugar |
| - 1/2 cup low-fat vanilla yogurt, stirred |
Method
Force raspberries through a fine sieve into a bowl to remove seeds.
Sprinkle cut side of figs with sugar and place, sugared sides up, in a flameproof baking dish. Place on stove 4 inches (10cm) above heat until tops are bubbling and lightly browned, 3 to 5 minutes.
Spoon 1 1/2 tablespoons raspberry coulis onto each of 4 dessert plates. Spoon a heaped tablespoon of yogurt in center of each, then arrange 4 fig halves on top.
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MELON AND BLUEBERRY COUPE WITH WHITE WINE, VANILLA AND MINT
Serves 6
| Ingredients |
| - 1 1/2 cups dry white wine |
| - 1/2 cup sugar |
| - 1 vanilla bean, split lengthwise |
| - 2 1/3 cups cantaloupe cubes (about 1/2 melon) |
| - 2 1/3 cups honeydew cubes (about 1/2 small melon) |
| - 2 1/3 cups watermelon cubes (about 1/4 small melon) |
| - 3 cups fresh blueberries |
| - 1/2 cup chopped fresh mint |
Method
Combine 1/2 cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and cool for 30 minutes. Remove vanilla bean from syrup.
Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)
Spoon fruit and some syrup into large stemmed goblets.
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SUMMER BERRY SHORTCAKES WITH TANGY LEMON CREAM
Makes 8 servings
| Ingredients |
|
| Berries |
Shortcakes |
| - 450g fresh strawberries, cored and halved |
- 2 1/3 cups all-purpose flour |
| - 2 containers (5.6 oz each)(158g each) blackberries |
- 2 tbsp sugar |
| - 2 containers (4.4 oz each) (124g each) blueberries |
- 1 tsp baking powder |
| - 1 container (6 oz) (170g) fresh raspberries |
- 1/2 tsp baking soda |
| - 1/3 cup sugar |
- 1/2 tsp salt |
| - 2 tbsp chopped fresh mint |
- 1/8 tsp ground nutmeg |
| - 2 tbsp fresh lemon juice |
- 5 oz (141g) unsalted butter,cut into very small pieces and chilled |
| |
- 1 cup plus 2 tbsp lowfat buttermilk |
| Lemon Cream |
|
| - 1 cup fat-free sour cream |
|
| - 3 tbsp sugar |
|
| - 2 tsp grated lemon zest |
|
Method
For berries: Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight.
For lemon cream: Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill for at least 1 hour.
For shortcakes: Heat oven to 205°C (400°F). Line a baking tray with greaseproof paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8, 1/2-inch (1.27cm) circle about 1/2 (1.27) inch thick. With a floured 2 1/2-inch (6.35cm) biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.
To serve:
Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.
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OVEN-POACHED PEARS WITH LEMON, HONEY AND NUTMEG
Makes 4 servings
| Ingredients |
| - 2 large ripe pears, halved, cored, each half cut into 6 wedges |
| - 4 tablespoons honey |
| - 4 teaspoons dried currants |
| - 1 teaspoon grated lemon peel |
| - Ground nutmeg |
| - 3/4 cup low-fat vanilla yogurt |
Method
Preheat oven to 205°C (400°F). Place large baking tray in oven to heat. Cut 4 sheets of foil, each about 12 inches long (30.5cm). Place 1 foil sheet on work surface. Arrange 6 pear wedges, overlapping slightly, on 1 half of foil. Drizzle with 1 tablespoon honey. Sprinkle with 1 teaspoon currants, 1/4 teaspoon lemon peel and pinch of nutmeg. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining foil sheets, pears, honey, currants, lemon peel and nutmeg.
Place foil packets on heated baking tray. Bake until pears are tender, about 5 minutes. Allow to cool completely.
Open foil packets into 4 shallow bowls to retain juices. Top each serving with 3 tablespoons vanilla yogurt.
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BAKED APPLES WITH CRANBERRIES, RAISINS, AND APRICOTS
Makes 4 servings
| Ingredients |
| - 4 large Golden Delicious apples |
| - 1/2 cup golden raisins |
| - 1/2 cup dried cranberries |
| - 1/3 cup (packed) golden brown sugar |
| - 1/4 cup chopped dried apricots |
| - 3/4 teaspoon ground allspice, divided |
| - 1/4 cup unsalted butter, melted |
| - 2 cups sparkling apple-cranberry juice |
| - 1/4 cup frozen concentrated cranberry juice cocktail, thawed |
Method
Preheat oven to 205°C (400°F). Remove stems from apples. Using melon baller, scoop out core of each apple, making 1-inch-wide (2.5cm) hollow center but leaving bottom of apple intact. Make 1/8-inch (0.3cm) deep cut in skin around center of each apple. Arrange apples, hollowed side up, in glass baking dish.
Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.
Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.
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APPLE OATMEAL CRUMBLE
Makes 4 servings
| Ingredients |
| - 2 medium green apples |
| - 2 tablespoons fresh lemon juice |
| - 2 tablespoons packed dark brown sugar |
| - 1/4 cup water |
| - 1/4 cup old-fashioned rolled oats |
| - 1/8 teaspoon ground cinnamon |
| - 1/8 teaspoon salt |
| - 2 teaspoons cold unsalted butter, cut into bits |
| |
| Special equipment: 4 (1/3-cup) round shallow ceramic baking dishes |
Method
Put oven rack in middle position and preheat oven to 190°C (375°F).
Peel and halve apples, then core (preferably with a melon-ball cutter). Cut apples into thin slices and toss with lemon juice and 1 tablespoon brown sugar in a bowl.
Divide apples among baking dishes, overlapping slices, and sprinkle each serving with 1 tablespoon water.
Place on baking tray and bake until apples are crisp-tender, about 20 minutes.
Meanwhile, stir together oats, cinnamon, salt, and remaining tablespoon brown sugar in a bowl until combined. Rub butter into oat mixture for topping until evenly distributed.
Sprinkle topping over apples and bake until topping is golden, 25 to 30 minutes more. Transfer dishes to a rack to cool for at least 10 minutes. Serve warm or at room temperature.
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FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP
Serves 8
| Ingredients |
| - 1/4 cup fresh lime juice |
| - 1/4 cup honey |
| - 1/4 cup chopped fresh mint |
| - 1 3-pound (1.36kg) cantaloupe, halved, seeded |
| - 1 12-ounce (340g) strawberries, hulled, halved |
| - 4 kiwis, peeled, cut into 1/2-inch (1.27 cm) pieces |
| - 1 1/2 cups seedless grapes |
| |
| Optional: Low fat vanilla ice-cream to serve |
Method
Whisk lime juice, honey and mint in large bowl. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.
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MINTED BLUEBERRIES WITH LEMON CREAM
Serves 2
| Ingredients |
| - 2 tablespoons water |
| - 2 tablespoons sugar |
| - 1/2 pint blueberries |
| - 1 1/2 teaspoons chopped fresh mint leaves |
| - 1/2 cup well-chilled light cream |
| - 1 teaspoon finely grated fresh lemon zest |
Method
In a very small saucepan simmer water and 1 tablespoon sugar until sugar is dissolved, about 1 minute, and in a small bowl toss with blueberries and mint. Chill blueberry mixture, covered, 15 minutes, or until cold. Divide blueberries between 2 Martini glasses.
In a chilled bowl with an electric mixer beat cream with remaining tablespoon sugar until it just holds stiff peaks and fold in zest. Top blueberries with lemon cream.
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PEAR AND DRIED CHERRY CRISP WITH COCONUT-ALMOND TOPPING
Serves 8
| Ingredients |
|
| Topping |
Fruit |
| - 3/4 cup all purpose flour |
- 3 1/2 pounds (1.58kg) pears, peeled, cored, cut into 1/2-inch (1.27cm) thick wedges |
| - 1/4 cup packed dark brown sugar |
- 1 1/3 cups dried tart cherries or raisins |
| - 1/4 teaspoon ground cinnamon |
- 2/3 cup packed dark brown sugar |
| - 1/8 teaspoon ground nutmeg |
- 2 tablespoons all purpose flour |
| - 7 tablespoons chilled butter, cut into pieces |
- 1/4 teaspoon ground cinnamon |
| - 3/4 cup shredded sweetened coconut |
- 1/8 teaspoon ground nutmeg |
| - 2/3 cup sliced almonds |
- 2 tablespoons butter |
| |
- light vanilla ice cream |
Method
For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
For Fruit: Preheat oven to 190°C (375°F). Butter a large glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with light ice cream.
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RASPBERRY-LEMON SOUFFLES
Makes 6
| Ingredients |
| Nonstick vegetable oil spray |
| - 1 12-ounce (340g) package frozen unsweetened raspberries, thawed |
| - 7 tablespoons sugar |
| - 3 tablespoons seedless raspberry jam |
| - 1 tablespoon cornstarch |
| - 1 teaspoon grated lemon peel |
| - 1 teaspoon vanilla extract |
| - 4 large egg whites |
| - Pinch of salt |
| - Powdered sugar (optional) |
Method
Preheat oven to 205°C (400°F). Spray six 3/4-cup soufflé dishes or custard cups with oil spray. Place dishes on baking tray. Puree raspberries with juices in a food processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. Add 4 tablespoons sugar, jam and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold 1/3 of whites into raspberry mixture; fold in remaining whites. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes. Sprinkle with powdered sugar and serve.
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GRAND FRUIT SALAD
A colorful and delicious addition to a brunch menu or a lovely light dessert.
Serves 8
| Ingredients |
| - 2 cups green grapes |
| - 2 cups sliced strawberries |
| - 2 cups sliced plums |
| - 1 cup sliced peaches |
| - 1 cup orange segments |
| - 1 cup sliced peeled kiwi |
| - 1/2 cup Grand Marnier or other orange liqueur |
| - 1/2 cup orange juice |
| - 2 tablespoons sugar |
Method
Combine all ingredients in large bowl. Cover and refrigerate up to 8 hours.
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MINTED LEMON GRANITA
Makes about 3 cups
| Ingredients |
| - 1/3 cup sugar |
| - 1 cup fresh lemon juice |
| - 1 cup packed fresh mint leaves, rinsed and spun dry |
Method
In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor purée the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve in chilled goblets.
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