Healthy Mediterranean Cooking at Home

Category Archives: shortcake

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Strawberries are prefect for entertaining and are also the perfect snack. When shopping for strawberries, select those that are firm, plump, have a bright, glossy-red appearance and are fragrant. Their fringed caps should be bright green and look fresh. Berries should be firm, but not crunchy. Avoid bruised or soft berries or those having a dull appearance.

Strawberries do not ripen after they are harvested, so select fruit that’s at the right state of maturity — when the berry surface is fully red. Cool berries as soon as possible and store them in the refrigerator until ready to use. It comes as no surprise that fresh strawberries are highly perishable. Use them as soon as possible after purchasing for the best flavor, appearance and nutrient content. Fresh strawberries should be eaten within three to four days of purchase. There are any number of recipes you can make with fresh strawberries. Below are just a few of them.

strawberry-parfait

Easy Strawberry Parfaits

Ingredients

  • 2 cups fresh strawberries, rinsed, hulled and sliced
  • 8 ounces whipped low-fat cream cheese
  • 2 tablespoons honey
  • 1/2 cup low-fat vanilla Greek yogurt
  • 6 amaretto cookies, crushed
  • 1 lemon, juiced
  • 4 sprigs fresh mint for garnish

Directions

In a medium-sized mixing bowl, combine the whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.

In four wide-mouth glasses, evenly layer cream cheese mixture, strawberries and crushed amaretto cookies. Garnish with sprigs of fresh mint. Serve chilled.

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Light As Air Pancakes with Strawberry Sauce

Makes about 10 pancakes

Ingredients

  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup low-fat milk
  • 1 teaspoon vegetable oil
  • 2 egg whites

Sauce

  • 2 cups fresh strawberries
  • 1 tablespoon sugar
  • 1 teaspoon vanilla

Directions

In a mixing bowl combine the flours, 1 tablespoon sugar, baking powder and salt. Stir in milk and oil.

In another bowl, beat egg whites until stiff. Fold egg whites into the flour mixture.

Grease a griddle and preheat it over medium heat.

For each pancake pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn the pancakes over when bubbly and the edges are slightly dry.

In a blender container or food processor bowl combine the strawberries, 1 tablespoon sugar and vanilla. Cover and blend or process until smooth. In a small saucepan, heat the sauce until warm. Serve over the pancakes.

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Spring Strawberry Salad

Ingredients

  • 1/4 cup water
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 16 oz fresh strawberries, halved
  • 4 sprigs fresh thyme, leaves removed
  • 1/4 cup apple cider vinegar
  • 1 bag fresh baby arugula (4–5 oz)
  • 1/4 cup crumbled Gorgonzola cheese
  • 1 tablespoon good quality balsamic vinegar
  • 1 cup pistachio nuts, shelled and toasted

Directions

Microwave water on HIGH 30 seconds or until hot. Stir honey and salt into the water until dissolved; let stand 5 minutes to cool slightly.

Place in a medium bowl: the strawberries, thyme leaves, cider vinegar and sweetened water; toss to coat. Cover and chill 20 minutes (or up to 1 hour), stirring occasionally.

Place arugula in a salad bowl; top with the strawberry mixture, toasted pistachios and cheese. Toss well. Drizzle with the balsamic vinegar and serve.

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Stuffed Strawberries

Ingredients

  • 8 ounces mascarpone cheese
  • 1 pound strawberries, top trimmed
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest, grated
  • Fresh mint leaves for garnish
  • Optional toppings: mini chocolate chips, blueberries or nuts

Directions

In a medium-sized mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla and lemon zest.

Use a small paring knife to quarter the strawberries from the pointed end almost to the flat top. Don’t cut all the way through

Use a small spoon to fill the space between the strawberry quarters with the mascarpone mixture.

Sprinkle with toppings, if desired. Refrigerate until serving time.

Garnish with fresh mint leaves and serve cold.

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Strawberry Shortcake

Ingredients

Shortcake

  • 1 ½ cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅓ cup cold butter
  • 1 egg, lightly beaten
  • ½ cup sour cream or plain yogurt
  • 3 tablespoons milk

Strawberries

  • 5 cups sliced fresh strawberries
  • 3 tablespoons sugar
  • Sweetened Whipped Cream, recipe below

Directions

Preheat oven to 400 degrees F. Grease an 8 x 1 1/2-inch round baking pan; set aside.

In a medium bowl combine the flour, 1/4 cup sugar, baking powder, salt and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. In a small bowl stir together the egg, sour cream and milk. Add the egg mixture to the flour mixture all at once, stirring with a fork just until moistened.

Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean.

Cool in the pan on a wire rack for 10 minutes. Using a small metal spatula, loosen the sides of the cake.

Place a wire rack on top of the pan; place one hand on top of rack and the other hand under the pan and carefully invert the pan with the rack. Lift the pan off shortcake. Cool on wire rack.

Combine 4 cups of the sliced strawberries and the 3 tablespoons sugar and, using a potato masher, mash the berries slightly; set aside.

To serve:

Cut the shortcake in half horizontally. Spoon the sweetened strawberry mixture and the whipped cream over the shortcake bottom. Replace the shortcake top.

Spread the remaining 1 cup sliced strawberries over the top of the cake.

Sweetened Whipped Cream

Ingredients

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla

Directions

In a chilled bowl combine the whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form.


July4cover

Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • Kosher salt and pepper
  • 2 large cloves garlic
  • 1 tablespoon tomato paste
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon regular chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • 1/4 -1/2 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/4 cup water

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.

Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.

July4pork

If you choose pork chops:

8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.

July4chicken

If you choose chicken:

Bone-in Breast, Leg & Thigh 12-15 minutes per side.

July 4appetizer

Peach and Prosciutto Bruschetta Appetizer

The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.

8 servings

Ingredients

  • 1 (6-ounce) baguette, cut diagonally into 16 slices
  • Olive oil 
  • 2 tablespoons mascarpone cheese
  • 2 teaspoons finely minced shallots
  • 1/4 teaspoon grated lemon rind
  • 1 ounce regular or reduced fat cream cheese, softened
  • 1 1/2 tablespoons coarsely chopped fresh basil, divided
  • 1 large ripe peach, cut into 16 wedges
  • 1 ounce Italian prosciutto, cut into 16 thin slices

Directions

Preheat an outdoor grill to high. Oil the grates.

Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.

Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.

Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.

Serve immediately.

July4potatoes

Lemony Green Bean Potato Salad

This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.

12 servings

Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/4 pound fresh green beans, trimmed and halved
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.

While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.

Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.

Chill in the refrigerator until serving time.

July4 tomato

Mediterranean Tomato Salad

6 servings

Ingredients

  • 3 large ripe tomatoes, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 tablespoon minced fresh basil
  • 1 1/2 teaspoons minced fresh oregano
  • 3/4 cup crumbled feta cheese
  • Kalamata  olives, pitted and sliced

Directions

Alternate tomatoes and onion on an attractive serving platter.

In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.

July4cake

Blueberry Shortcakes

8 servings

Ingredients

  • 4 cups blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lime juice
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 1 tablespoon minced lemon zest
  • 3/4 cup reduced-fat milk
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Directions

Preheat oven to 400°F

.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.

Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.

Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.

Cut dough into 8 even wedges.

Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.

Bake for 20 minutes or until golden brown. Cool on a wire rack.

Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.

Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.


SICILY — SPRING MORNING by Leonid Afremov

SICILY — SPRING MORNING by Leonid Afremov

Make some healthy, delicious spring desserts with in-season ingredients like lemon, berries, rhubarb, cherries and herbs. A great way to celebrate spring.

These desserts can fit any occasion, whether you are entertaining guests or as a delicious ending to a family dinner.

Olive Oil Cornmeal Cake with Strawberry Sauce

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Ingredients

  • 1 ⅓ cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 2 tablespoons finely snipped fresh basil
  • 1 tablespoon coarse sugar or sparkling sugar
  • Strawberry Sauce, (recipe below)
  • Fresh basil leaves and/or fresh strawberries

Directions

Preheat the oven to 375 degrees F. Grease and flour an 8 x 1-1/2-inch round cake pan; set aside.

In a medium bowl stir together flour, cornmeal, baking powder and salt. Set aside.

In a large bowl whisk together eggs, granulated sugar, milk and olive oil. Using a wooden spoon, stir in flour mixture and snipped basil until combined.

Pour batter into prepared cake pan, spreading evenly. Sprinkle with coarse sugar.

Bake about 30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes.

Remove cake from the pan. Turn cake, sugar side up. Cool completely on a wire rack.

To serve, cut cake into wedges. Serve with Strawberry Sauce and garnish with fresh basil leaves and/or fresh strawberries.

Strawberry Sauce

Ingredients

  • 2 cups of fresh strawberries, hulled
  • 2 tablespoons of granulated sugar
  • 1 tablespoons of white balsamic vinegar

Directions

In a blender or food processor, combine strawberries, sugar and 1 tablespoon of the white balsamic vinegar. Cover and blend or process until smooth.

If desired, stir in additional white balsamic vinegar to taste. Cover and chill for up to 24 hours. Stir before serving.

Rosemary and Lemon Cupcakes

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Ingredients

  • 1/2 cup butter, softened
  • 2 eggs
  • 1 ¾ cups cake flour
  • 2 teaspoons finely chopped fresh rosemary
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 ½ teaspoons lemon extract
  • 1/2 teaspoon vanilla
  • 2/3 cup milk
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • Lemon Glaze (recipe below)

Directions

Let butter and eggs stand at room temperature for 30 minutes.

Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.

In a medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

Preheat the oven to 350 degrees F.

In the large bowl of an electric mixer, beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to the butter mixture; beat on low after each addition, just until combined. Stir in the lemon peel and lemon juice.

Spoon batter into prepared cups to three-fourths full.

Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean.

(Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in the muffin pan on a rack 5 minutes. Remove muffins from the pan; cool completely.

Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Lemon Glaze

Ingredients

  • 1 cup of powdered sugar
  • 5 teaspoons of lemon juice
  • 1/2 teaspoon of finely shredded lemon peel

Directions

In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.

Cherries Poached in Red Wine with Mascarpone Cream

springdesserts3

4 servings

Ingredients

  • 2 1/4 cups red wine
  • 1 cup sugar
  • 1 1-by-3-inch strip orange zest
  • 2 pounds sweet cherries, halved and pitted
  • 1 cup mascarpone cheese
  • 2 1/2 tablespoons honey

Directions

In a medium stainless-steel saucepan, combine the wine, sugar and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel serving bowl.

In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.

Blueberry-Lemon Shortcakes

springdesserts4

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup quick-cooking rolled oats
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter, cut up
  • 1 egg
  • 3 tablespoons fat-free milk
  • 3 tablespoons honey
  • 2 tablespoons plain fat-free Greek yogurt
  • 2 teaspoons finely shredded lemon peel
  • 1 recipe Honey-Yogurt Cream (below)
  • 1 cup fresh blueberries
  • 1 tablespoon honey

Directions

Preheat the oven to 400 degrees F.

In a large bowl stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.

In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened.

Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool.

To serve, split the shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries.

Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately.

Honey-Yogurt Cream

Ingredients

  • 1 ounce of plain fat-free Greek yogurt
  • 1 tablespoon of honey
  • 1/2 cup of whipped cream

Directions

In a medium bowl stir together yogurt and honey. Fold in whipped cream.

Rhubarb Buckle

Buckle Is a type of cake made in a single layer with fresh fruit added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

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For the cake

  • Vegetable-oil cooking spray, for cake pans
  • 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
  • 2 cups sugar, divided
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream

For the crumb topping

  • 1 cup all-purpose flour
  • 1/4 cup light-brown sugar
  • 1/4 teaspoon coarse salt
  • 1/2 stick unsalted butter, melted

Directions

Make the cake:

Preheat the oven to 350 degrees F, with the oven rack in the center position.

Coat two 9-inch square cake pans with cooking spray and line them with parchment, leaving an overhang on 2 sides.

Stir together rhubarb and 1 cup sugar; set aside to macerate.

Whisk together flour, baking powder and salt.

Beat together butter, remaining 1 cup of sugar and the lemon zest until light and fluffy.

Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with the sour cream, beginning and ending with the flour mixture.

Make the crumb topping:

Stir together flour, brown sugar and salt. Add melted butter; stir to combine.

Divide batter between the pans. Top with rhubarb mixture and sprinkle with crumb topping.

Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in the pans on wire racks, then lift cakes from the pans using the parchment overhangs.

Remove parchment. Before serving, cut buckle into 2-inch squares.


spring fruit

Now that spring has finally arrived, the focus on food shifts to lighter recipes, with fresh flavors and colors. We crave lighter main dishes and fresh salads. So there are also dessert recipes that are appropriate for spring.

Whether you’re searching for a dessert for Mother’s Day or a shower or birthday, seasonal fruits can often provide spring dessert inspiration, as these ingredients are likely to be of the highest quality because conditions are optimal for their growth. Berries, stone and tropical fruit, as well as some citrus, such as limes or Meyer lemons, can be found in the produce section or farmer’s markets. Choose one or two main ingredients to feature for a dessert that highlights the fruit’s natural flavors. For instance, a berry medley does well with little more than a dash of rum, sugar and chopped mint garnished with a little whipped cream.

Simple ingredient additions or substitutions can make spring desserts stand out. Lime gives sweet dishes more complexity, adding a tart note. Substituting refined sugar with honey or maple syrup also changes a dish’s texture and sweetness. If you have a recipe in mind but want to give it a spring touch, replacing the main ingredient with a seasonal fruit can be effective.

Presentation can substantially affect the appearance of spring desserts. Garnishing with fresh, seasonal flowers or displaying desserts on mismatched antique dishes add color, fragrance and character to your dessert presentation. Simple and sleek dishes can give a gourmet touch and pieces with elaborate designs or patterns can bring to mind homemade and comfort food. Spring colors and motifs also add seasonal flare to the presentation.

Here are some recipes for healthier springtime desserts.

Berry Ginger Shortcakes

shortcakes

Makes: 10 servings

Ingredients

  • 3 cups fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
  • 2 tablespoons finely chopped crystallized ginger
  • 1 2/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter
  • 1/2 cup buttermilk
  • 1/4 cup refrigerated egg product or 1 egg
  • 1/2 cup heavy cream, whipped
  • 1/4 cup light dairy sour cream

Directions

In a small bowl combine the berries and the crystallized ginger. Set aside.
Heat oven 425 degrees F.

For the shortcakes:

In a medium bowl stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine buttermilk and egg. Add to the flour mixture all at once, stirring just until mixture is moistened.

Lightly coat a baking sheet with cooking spray; set aside. On a lightly floured surface pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary.

Place shortcakes on prepared baking sheet. Bake for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.

To serve:

In a small bowl combine the whipped cream and sour cream. Split the shortcakes in half. Place the bottoms on dessert plates. Divide the berry mixture among the bottoms. Top each with some of the topping mixture. Replace the shortcake tops.

Almond Panna Cotta with Blueberry Sauce

panna cotta

4 servings

Ingredients

  • 1 envelope unflavored gelatin (2 1/2 teaspoons)
  • 1/4 cup cold water
  • 2 cups reduced-fat milk 
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 4 teaspoons Amaretto liqueur or several drops almond extract
  • 1 cup frozen blueberries
  • 2 tablespoons orange juice
  • 1 tablespoon sugar
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon vanilla

Directions

For the panna cotta:

In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in Amaretto or almond extract. Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.

For sauce:

In another small saucepan, combine blueberries, orange juice, 1 tablespoon sugar and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
To serve:

Run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.

Raspberry-Mint Swirl Cheesecake

Raspberry cheesecake

Ingredients

  • 5 cups plain low-fat Greek yogurt
  • 3 3/4 teaspoons unflavored gelatin
  • 1/2 cup low-fat milk
  • 2 sprigs fresh mint
  • 1 cup fresh red raspberries
  • 3 tablespoons sugar
  • 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • Fresh raspberries and fresh mint leaves for garnish

Raspberry Sauce

  • 2 cups fresh raspberries
  • 2 tablespoons honey

Directions
.
In a small saucepan, sprinkle 2 1/2 teaspoons of the gelatin over the milk; let stand for 5 minutes. Bruise mint sprigs by pressing with the back of a spoon; add to the saucepan. Heat and stir milk mixture over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. Remove and discard mint sprigs; set aside.

For the raspberry layer:

Place the 1 cup raspberries in a food processor or blender. Cover and process or blend until smooth. Transfer raspberry puree to another small saucepan. Stir in the 3 tablespoons sugar. Sprinkle remaining 1-1/4 teaspoons gelatin over raspberry mixture; let stand for 5 minutes. Heat and stir raspberry mixture over low heat just until gelatin is dissolved. Remove from heat; cover and chill for 15 minutes.

For the cheese layer:

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in Greek yogurt, the 1/3 cup sugar and the vanilla until smooth. Gradually beat in the milk/gelatin mixture.

Add 1/2 cup of the cream cheese mixture to the raspberry mixture; stir until well mixed. Set aside.

Spoon half of the white cream cheese mixture into an 8-inch springform pan. Spoon half of the raspberry mixture into mounds over the white cream cheese mixture in the pan. Using a narrow, thin-bladed metal spatula or a table knife, swirl raspberry mixture into white mixture. Repeat layering remaining white cream cheese mixture and raspberry mixture. Cover and chill for 24 hours.

For the raspberry sauce:

Place 2 cups fresh raspberries in a blender or food processor. Cover and blend or process until smooth. Press mixture through a fine mesh sieve; discard seeds. Add honey and mix well. Heat the sauce in the microwave, if you would like to serve it warm.

To serve:

Using a small sharp knife, loosen cheesecake from the side of the springform pan; remove pan side. Cut cheesecake into wedges.
Drizzle some of the Raspberry Sauce on dessert plates. Place cheesecake wedges atop sauce on plates. Garnish with fresh raspberries and fresh mint leaves.

Lemon-Thyme Cookies

lemon cookies

Ingredients

  • ½ cup butter, softened
  • ¼ cup granulated sugar
  • 1 tablespoon snipped fresh thyme
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cardamom
  • 1 ¼ cups all-purpose flour
  • Coarse sugar

Directions

Preheat oven to 350 degrees F.

Beat the butter in a medium mixing bowl with an electric mixer on medium to high-speed for 30 seconds. Add 1/4 cup granulated sugar and beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice and cardamom. Add in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.

Divide dough into three equal portions. Roll each portion into a 6×4 inch rectangle (about 1/4 inch thick) on a lightly floured surface.

Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel and sprinkle cutouts with coarse sugar. You can make the cookies into any size you would prefer.

Place on ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool.

Place cookies in layers separated by pieces of waxed paper in an airtight container; cover.

Store at room temperature for up to 3 days or freeze for up to 3 months. Makes 36 cookies.

Strawberry-Rhubarb Crisp

crumble

Ingredients

For The Fruit:

  • 8 ounces strawberries, hulled and halved (quartered if large)
  • 8 ounces rhubarb, trimmed, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon coarse salt

For The Topping:

  • 1 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter or healthy butter alternative (1/2 stick), melted
  • 1/4 cup brown sugar
  • 1/8 teaspoon coarse salt

For The Garnish:

Fresh basil leaves and frozen vanilla yogurt

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine strawberries, rhubarb, sugar, cornstarch and salt. Transfer to a greased 8-inch baking dish.

In a medium bowl, combine oats, flour, melted butter, brown sugar and salt. Stir until combined and slightly crumbly. Sprinkle over fruit.

Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil and serve with a scoop of frozen yogurt.

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#Homemade Jamaica Cooking Blog,

Dairy Free Indulgence

Take back your indulgences dairy-free & guilt free with simple, diverse recipes that are surprisingly healthy!

Generation of Travelers

Recollections, musings and random thoughts of unsound mind.

Блог красоты и здоровья от LiDea

О себе, о женщинах, об особенностях женского организма, об изменениях, связанных с возрастом. О красоте и здоровье, о том, чтобы сохранить их в условиях дефицита времени. О том, как сделать так, чтобы чувствовать себя королевой, чтобы окружающие видели её в вас.

Life and Life Lessons

discover what's in my heart, let our minds travel and discover, see the world in my head

natinkadrawstheline

Gezeichnetes, Gemaltes, Geschriebenes

All Things Nice

A website about ‘all things nice!’

Karla Sullivan

Progressive old soul wordsmith

STAY AT HOME MOM

Be an observer, and rock your life....

Reign 'n Spain

An American expat living, cooking, and eating in Valencia, Spain.

MODEL ELENA MOLLY MURGU

model elena Molly murgu NYC

Wee Scottish Mum

Easy recipes & meal planning for hungry bellies!

New foody in Switzerland

trying to cook new things

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Chirpy Home

Bringing Happiness to Your Home

Fishing Maverick

Gone Fishing

FOOD RECIPES

A variety of recipes that you should try

INFJ PHD

Valuing quiet and solitude in academe.

Food A La Scott

I like to eat a tremendous amount of food and share it with people.

Joy's Food Trips

Food Recipe Ingredients

BRAINCHILD

gehadsjourney.wordpress.com

mrsloveis

The Cooking, The Wedding Planning, The Life, The All.

Taiba's Recipe

Make Food By Heart

Practically Country

Country living in a practical way!

Easy Healthy Recipes

WE ARE FULL OF FOOD WONDERS

Pleasant Tasting

Tradition with fusion

redcrosse10999

General Blog Site of General Things

Diabetes Diet

The best diet for optimal blood sugar control & health

Pretty Pursuit

A girl's gotta do what a girl's gotta do!

Level Up Stud

Physique, Mindset, Money & More

EnigmaDebunked

Thoughts that provoke yours. (Season II coming in Dec 2019)

COOKING WITH LUCE

DISCOVERING MY INNER CHEF

EVERYDAY EATS WITH TARA

Just a busy mom who makes fresh and healthy-ish food for her toddler

Memoirs with Hokte

#AlzheimersCare #Dementia

GOLD RECIPES.

GOLD RECIPES.

b2d Plate

Breakfast to dinner meal ideas

Lifestyle Blog | Dominicka Teague

Sharing my take on the simplicity of fashion, lifestyle, travel and more.

Dees Platter

Savour and Eat!!!

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

tggfood.com

Just another WordPress site

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