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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

springdesserts1

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

springdesserts2

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.

springdesserts5

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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