We interrupt our regular scheduled programming to bring you S’mores Pudding!
Lemon Cheesecake Mousse with Strawberries
Cook Time: 20 mins / Servings: 4
Using tofu instead of all cream cheese and whipped cream in this recipe gives this dessert body and protein without all the fat. Chances are, guests won’t even know they’re getting a healthy mousse, because there’s enough cream cheese in it to avoid suspicion. Lemon and strawberries are a classic combination that give this pudding a pretty color and lively taste.
- 4 teaspoons dired egg whites*
- 1 teaspoon vanilla
- 1/4 cup water
- 1/4 cup sugar
- 1/2 12.3 ounce package firm low-fat tofu, sliced 1/2 inch thick and well-drained in white paper towels
- 4 ounce reduced-fat cream cheese
- 2 teaspoons finely shredded lemon peel (zest)
- 1 tablespoon lemon juice
- 2 or 3 tablespoons strawberry preserves
- 2 to 3 cups fresh strawberries, hulled, and large ones halved.
- Combine dried egg whites, water, and vanilla in a medium mixing bowl. Beat egg white mixture until soft peaks form (tips curl), using an electric mixer on medium-high speed. Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
- Place tofu, cream cheese, lemon peel, and lemon juice in a blender container or food processor bowl. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and strawberry preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain. Serve immediately.
- To serve, spoon mousse into four to six dessert dishes and top with fresh strawberries. Makes 4 to 6 (3/4- to 1-cup) servings.
- *Or, instead of dried egg whites, use 2 pasteurized egg whites and omit the 1.4 cup water.
- Make-Ahead Tip: Prepare mousse, cover and chill up to 2 hours.
- Food exchanges: 1/2 fruit, 1 starch, 1 meat, 1 fat.
Blueberry Almond Snickdoodles Recipe
16 Servings / Prep: 20 min. Bake: 10 min./batch + cooling
- 2 tablespoons butter, softened
- 2 tablespoons shortening
- 1/3 cup plus 2 tablespoons sugar, divided
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup chopped almonds
- 1/4 cup dried blueberries
- 1/2 teaspoon ground cinnamon
- 1/4 cup confections’ sugar
- 1 to 2 teaspoons 2% milk
- In a large bowl, cream the butter, shortening and 1/3 cup sugar until light and fluffy. Beat in egg. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds and blueberries.
- In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-1/2-in. balls; roll in cinnamon mixture. Place 2 in. apart on baking sheets coated with cooking spray.
- Bake at 350 degrees for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
- For icing, combine confectioners’ sugar and enough milk to achieve desired consistency. Drizzle over cookies. Store in an airtight container. Yield: 1-1/4 dozen.
Nutrition Facts: 1 cookie equals 109 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 56 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
These impressive treats are easy to make and require only three simple ingredients: raspberry jam, sugar, and ready-made puff pastry.
Prep: 10 minutes / Total: 45 minutes
- 1 sheet frozen puff pastry, (8 1/2 ounces), thawed, cut into 5 equal strips
- 3 tablespoons raspberry jam
- 4 tablespoons sugar
- Preheat oven to 400 degrees. Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.
- Spread 4 strips with raspberry jam, and sprinkle with 2 tablespoons sugar. Stack coated strips; top with remaining strip. Freeze until firm, 10 to 15 minutes.
- Line 2 baking sheets with parchment paper. With a serrated knife slice stack crosswise 1/4-inch-thick placing slices on baking sheets as you work, 4 inches apart. Sprinkle with remaining 2 tablespoons sugar.
- Bake until puffed and golden, 15 to 20 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.
Lighter Than Air Chocolate Cake
For cake layers:
- 12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 6 tablespoons water
- 12 large eggs, separated, at room temperature
- 1 1/3 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons Dutch-processed unsweetened cocoa powder
- 2 cups heavy cream
- 6 tablespoons confectioners’ sugar, sifted
- 4 tablespoons Grand Marnier*
*My sister substituted 4 tablespoons cocoa and 1 teaspoon vanilla since she did not have the Grand Marnier with excellent results!
- To make cake layers: Preheat oven to 350 degrees F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.
- Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
- In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes. Stir in melted chocolate until combined. In a separate HUGH bowl, beat 12 egg whites until they hold stiff peaks (clean your beaters). I use hamd held mixer with a very large stainless steel bowl for this.
- Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully.
- Spread batter evenly over four baking pans. Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes. I rotated my cake pans once to ensure they cooked evenly. Once the cake is done, cool the cake pans on cooling racks for about 10 minutes.
- If you wish, sift cocoa powder over top of cake layers. Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining. For best results, place all of the layers in the freezer for at least 2 hours or until they are firm enough to be carefully lifted without breaking.
- In order to make the filling: in a large bowl, beat cream with powdered sugar and Gran Marnier (or cocoa powder) until it just holds stiff peaks.
- To assemble the cake:
- Bring first cake layer out of the freezer (leave the others in the freezer until you are ready for them) and arrange on your cake plate, cocoa side down. Spread 1/4 of filling evenly over the cake layer. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat until the cake is assembled!
- Keep cake in the refrigerator until serving time. The cake layers should thaw after about 2-3 hours of being in the refrigerator and the cake will be ready to serve.
- Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish. OR writing out the word ‘BABY’ with gluten-free chocolate chips is awesome too.
I’ve been making Red Velvet and Caramel Marble cupcakes, using the Red Velvet recipe thats a few pages back and this Caramel recipe. I haven’t tried the caramel by themselves but mum took some marbled ones to work for a shared lunch the other day and the got rave reviews.
4½ oz (125g) butter, coarsely chopped
2/3 cup brown sugar
1/2 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten
1.Preheat the oven to 330°F (170°C).
2.Line a 12 cupcake pan, with cupcake papers.
3.Combine the butter, sugar, syrup and milk in a saucepan.
4.Stir over a low heat until melted and combined.
5.Allow to cool for about 15 minutes.
6.Sift the flours.
7.Mix flours into the caramel mixture.
8.Next, stir in the egg.
9.Divide the mixture evenly between the cake cases.
10.Bake for 30 minutes.
11.Remove tin from the oven, transfer to rack and cool.
Notes: Makes 12 Cup Cakes.
Chocolate-Irish Cream Cheesecake
Cook Time: 50 mins / Servings: 16
This rich, creamy cheesecake makes an impressive dessert for a dinner party, and can be made up to a day in advance. The chocolate wafer crust is a perfect match for the bittersweet chocolate filling, that’s been spiced up with cinnamon and Irish cream liqueur. It’s dark color also makes for a dramatic presentation. Serve it alongside a cup of Irish cream flavored coffee if you like.
- 1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
- 6 tablespoons butter, melted*
- 1/2 teaspoon ground cinnamon
- 3 8-ounce packages cream cheese, softened
- 1 8-ounce carton dairy sour cream
- 1 cup sugar
- 1 8-ounce package semisweet chocolate, melted and cooled
- 3 eggs
- 1/2 cup Irish cream liqueur
- 2 tablespoons whipping cream or milk
- 2 teaspoons vanilla
- Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the sides of a 9- or 10-inch springform pan. Set aside.
- For filling: in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
- Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
- Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
- *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
Luscious and spectacular, who’d ever think you created such a special dessert in just 20 minutes, start to finish?
Prep Time: 20 min / Total Time: 2 hr 20 min / Makes: 12 servings
- 1 round angel food cake (8 to 10 inch)
- 2 containers (4 oz each) refrigerated chocolate pudding snacks (from 24-oz package)
- 3 medium bananas
- 1/2 cup caramel topping, room temperature
- 1 aerosol can (7 oz) whipped cream
- 2 tablespoons chocolate candy sprinkles
- Cut angel food cake in half horizontally; separate layers. Spread 1 pudding snack on top of bottom cake layer.
- Slice 2 of the bananas into 1/8-inch slices; arrange slices on top of pudding. Place top cake layer on bottom layer, cut side down. Spread second pudding snack on top. Refrigerate at least 2 hours or overnight before serving.
- To serve, cut cake into 12 slices; place on individual dessert plates. Drizzle each with caramel topping. Slice remaining banana into 12 slices. Top each serving with whipped cream and 1 banana slice. Sprinkle each with 1/2 teaspoon candy sprinkles.
High Altitude (3500-6500 ft): No change.
Ice Cream Cone Cakes
A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instread of on a plate!
Prep Time: 10 min / Total Time: 1 hour 20 min / Makes: 24 cone cakes
- 1 box Betty Crocker SuperMoist party rainbow chip cake mix
- water, vegetable oil and egg whites called for on cake mix box
- 24 flat-bottom ice cream cones
- 1 to 2 containers Betty Crocker Rich & Creamy frosting (any flavor)
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
- Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.
After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones.
Plan a Party:
Get a party menu, prep guide, tips, party games, activities and more for a Kids’ Birthday Carnival!
1 Cone Cake: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 2g);Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 21g); Protein2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 1 1/2Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Angel Cookies
Prep Time: 10 min / Cook Time: 12 min / Yield: 3 dozen
- Crisco Original No-Stick Cooking Spray
- 1 (16 oz.) package Pillsbury Angel Food Cake
- 3/4 cup Smucker’s Strawberry Sugar Free Preserves OR 3/4 Smucker’s Low Sugar Reduced Sugar Strawberry Preserves OR 1 cup Smucker’s Special Recipe Strawberry Preserves
- 3 tablespoons mini semi-sweet chocolate chips
- HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray.
- BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
- BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP Store between sheets of wax paper to keep from sticking together.