Recipes: Desserts
The Motherlode New York Strawberry Cheesecake
February 3, 2012
The secret to a smooth cheesecake without cracks is in the cooking and cooling process. No need to worry in this case, as the topping will fill in the cracks. If you use reduced-fat ingredients, the calories are significantly lower, but this cheesecake is still the motherlode of desserts.
The Cheesecake Factory lists the calories in their original cheesecake as 710 per serving. This recipe has 216 calories and is just as rich. Enjoy!
Apple Tart En Pappillote
November 18, 2011
Simple, yet delicious. Elegant, but fast. French, but yet so American!
There are numerous tart recipes using a variety of fruits….pears, apples, bananas, apricots, and strawberries. This recipe is best for the fall season with apples and cinnamon. It is comfort food at its best. Do not feel that this recipe limits a person to other options. Pears can be added, ginger can be substituted for cinnamon, and nuts can crank up the crunch with pecans, pistachios or walnuts. The secret is in the baking of the tart. The process uses a closed parchment bag. It retains the moisture creating a flakey, tender and moist crust. Homemade dough is great, but to speed up the process, puff pastry works well. Normally, I never consider using butter, but in this case, a brush of light butter makes a difference. For those that are gluten intolerant, a gluten-free dough recipe works well. Watch the cooking times.
Nutella Flourless Chocolate Torte
September 23, 2011
Occasionally, one must have rich,
dense and satisfying chocolate. So
Nutella is a perfect source in which
to indulge. Yes, there are calories,
but just a small slice will satisfy
any chocolate cravings. This
dessert is easy to make. Yes, there
are soybeans in the base—a true
surprise—but you would hardly
believe it when you taste it. Plus,
this torte is loaded with protein.
Chocolate Almond Truffles
December 26, 2010
This recipe uses the awesome agave plant (pronounced uh-gahvay), cultivated from the hilly, semi-arid soils of Mexico. Ancient Mexicans considered the plant sacred. The Spaniards created tequila from the fermented plant leaves. Agave nectar is about 90 percent fructose. Its sweetness content is slightly more than that of sugar, so less goes further in any recipe. The agave plant’s sweetness can be used to enhance the taste of Splenda Granular, masking any aftertaste Splenda may tend to have. Interestingly, the glycemic index of the agave plant is lower than that of cane sugar. Two teaspoons of agave equals 1/2 carbohydrate exchange for diabetics.