One that doesn't have too much high sugars and fat, though. We already have breadsticks with alfredo/mariana sauce %26amp; gnocchi-chicken soup...so nothing too much in the extremes.My family is cooking an Italian meal %26amp; I'm making dessert. Any great but easy recipes?
Gelato ( A standard Italian Dessert )
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.My family is cooking an Italian meal %26amp; I'm making dessert. Any great but easy recipes?
An easy Tiramisu type dish would be to use a white cake or lady fingers, mix a little sugar into some mascarpone cheese, layer it with berries and the cake or lady fingers like a parfait. Or a vanilla pudding (Zabaglione) with berries on it or Zeppole (an Italian donut). You can use canned biscuit dough, roll it into a ball, fry it, then roll it in sugar and cinnamon. You can use wonton wrappers and put nutella or chocolate inside and fold over then fry to make a dessert ravioli. Easiest would be to buy Gelato (Italian Ice Cream).
Here is a low sugar and low fat AND delicious recipe:
Apple Crisp Recipe
4 to 5 medium cooking apples, peeled, cored and sliced
3 to 4 tablespoons sugar
1/2 teaspoon of cinnamon
dash salt
Crisp Topping:
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/3 cup butter (or margarine)
1/4 cup oats
1/4 cup chopped walnuts
Mix apples with sugar, cinnamon and a touch of salt. Place sliced apples in 8 inch square non-stick baking pan or pan sprayed with cooking spray.
For the topping, in a medium bowl, mix together flour, sugar, cinnamon, oats and walnuts. Cut in butter using a pastry blender or cross cutting with 2 knives, until you have coarse crumbs. Sprinkle the topping over the apples.
Preheat oven to 375°F.
Bake for 35 to 45 minutes, or until apples are tender and crumbs are golden. Serve warm or cold with a dollop of whipped topping or ice cream.
Here's a suggestions to top it off:
Mix together 1 cup of whipped topping and 1 tablespoon of thawed orange juice concentrate. Add a dollop to the top of each serving.
Makes 6 servings
=]
Chocolate Covered Banana Pops
Ingredients
* 4 medium ripe but firm bananas
* 8 wooden craft sticks
* 3 tablespoons finely chopped lightly salted peanuts
* 6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped
Directions
Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
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Balsamic Strawberries with Ricotta Cream
Ingredients
* 1 cup part-skim ricotta cheese
* 2 tablespoons honey
* 1/2 teaspoon vanilla extract
* 3 tablespoons balsamic vinegar
* 2 tablespoons sugar
* 1 (16-ounce) container strawberries, hulled and quartered
* 2 tablespoons fresh basil leaves, cut into ribbons
Directions
Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
In a medium bowl, toss the berries with the basil and the balsamic syrup.
Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
Per Serving:
(serving size: about 1/3 cup cream and 1/2 cup berries)
Calories 180; Total Fat 5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 8 g; Carb 27 g; Fiber 2 g; Cholesterol 20 mg; Sodium 80 mg
Excellent source of: Vitamin C, Manganese
Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
These are small treat - than big Italian dessert
PISTACHIO COOKIES
1 package instant pistachio pudding mix
¼ cup cooking oil
1 large egg
¾ cup Bisquick
a few drops of green food coloring
Preheat oven to 350 degrees F. Mix ingredients together to make dough. Roll dough into 1” balls. Place on cookie sheet (do not grease). Gently flatten each cookie. Bake 8 to 10 minutes. Cool on wire rack.
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QUICK CITRUS COOKIES
1 (12-ounce) box Nilla vanilla wafers
1 (6-ounce) can frozen orange juice concentrate, hawed
½ cup butter, softened
1 (1-pound) box powdered sugar
flaked coconut
Crush vanilla wafers using a rolling pin. Mix the crumbs with the concentrate, butter %26amp; sugar, using an electric mixer. The mixture will be very stiff. Shape mixture into 1” balls. Roll in flaked coconut.
TIP: You can substitute ground walnuts for the flaked coconut
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STRAWBERRY NUT BREAD
1 16-oz. bag frozen strawberries, thawed %26amp; drained
2 cups granulated sugar
1-¼ cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts
Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans %26amp; set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar %26amp; oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans %26amp; bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks %26amp; cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days
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CHOCOLATE PRETZELS
1 cup dark chocolate chips
1 cup white chips, divided
1 tablespoon plus ½ tsp. shortening (do not substitute)
About 24 salted or unsalted 3” x 2” pretzels
Cover baking sheet w/waxed paper. Place chocolate chips, 2/3 cup white chips %26amp; 1 tablespoon shortening in microwave-safe bowl. Microwave on medium power for 1 minute; stir. Microwave on medium an additional 1 to 2 minutes, stirring every 15 seconds, until chips are melted when stirred. Using fork, dip each pretzel in chocolate mixture Tap fork on side of bowl to remove excess chocolate. Place coated pretzels on prepared baking sheet. Place remaining 1/3 cup white chips %26amp; remaining ½ tsp. shortening in small microwave-safe bowl. Microwave on medium power for 15 to 30 seconds, or until chips are melted when stirred. . Using tines of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set. Store in airtight container in cool, dry place
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CRANBERRY NUT BARS
2 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup butter, melted
1-¼ cups Ocean Spray fresh or frozen cranberries
½ cup chopped walnuts
Preheat oven to 350 degrees F. Grease 8” square pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and butter. Blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40 to 45 minutes, or until golden brown. Cool and cut into bars.
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BOURBON BALLS
1 cup semi-sweet chocolate chips
20 chocolate wafer cookies
½ cup finely chopped raisins
½ cup powdered sugar
¼ cup bourbon
¼ cup sweetened condensed milk
¼ cup granulated sugar (for garnish)
Put chips into microwave-safe bowl %26amp; heat on medium power for 1 minute. Stir %26amp; repeat until chocolate melts. Put melted chocolate into heat-proof bowl. Bring saucepan w/about 1” of water to a very low simmer; remove from heat Set bowl in pan %26amp; stir until melted Stir crumbs, raisins, powdered sugar %26amp; milk into melted chocolate until evenly combined. Cover %26amp; refrigerate until firm enough to roll into balls (about 45 minutes). With hands, roll into 1” balls %26amp; set on baking sheet. Store in airtight container at room temperature for one day to allow flavors to meld. Store in refrigerator for up to 1 week, or freeze for up to 1 month. To serve, put granulated sugar on plate %26amp; roll balls to coat. Serve at room temperature.
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CHOCOLATE-PEPPERMINT LAYERED FUDGE
1-¼ teaspoons butter, softened (no substitutes)
2 ounces cream cheese, softened
2 cups powdered sugar
3 tablespoons baking cocoa
1 teaspoon whole milk
½ teaspoon vanilla extract
Peppermint Layer:
2 ounces cream cheese, softened
2 cups powdered sugar
1-½ teaspoons whole milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy
Line 8” square pan w/foil; lightly grease foil w/butter %26amp; set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk %26amp; vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk %26amp; peppermint extract. Stir in peppermint candy. Spread evenly over chocolate
Tiramisu cheese Cake
Ingredients:
2 tb butter or margarine, melted
1/2 ts instant espresso powder
1 c vanilla wafer crumbs
24 oz. cream cheese OR Neufchatel cheese, room temperature
8 oz. Mascarpone cheese
1 2/3 c sugar
4 lg eggs, room temp.
1 ts vanilla extract
1 pinch salt
2 ts instant espresso powder
1 tb hot water
2 tb Brandy
1 oz. semisweet chocolate, grated
2 ts unsweetened cocoa
Directions:
Crust:
Preheat oven to 350 degrees F. Butter an 8-in. springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
Filling:
Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1'; up side of springform pan. Bake 1 1/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa.
Makes 12 servings.
http://www.foodnetwork.com/recipes/giada…
http://www.foodnetwork.com/recipes/giada…
http://www.foodnetwork.com/recipes/giada…
http://www.foodnetwork.com/everyday-ital…
Tiramisu is wonderful! I typed in Italian desserts to google - many recipes popped up. I've made this with low fat cream cheese and cut the sugar back to taste. Quite delightful!
chocolate chip fudge
Well... there is a lot of recipes to choose from. You can go to recipezaar.com and allrecipes.com and write wat u want.
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