Strawberry Frozen Yogurt Squares

1 can (14 ounces) fat-free sweetened condensed milk, divided
Non-stick cooking spray
1 cup Post Grape-Nuts™ or similar cereal
1/2 teaspoon ground cinnamon
Pinch ground cloves
1 package (10 ounces) frozen strawberries (about 2 1/2 cups)
3 cups fat-free strawberry yogurt

Measure 1 cup of sweetened condensed milk; set aside. Line 8x8-inch baking pan with
foil; spray with non-stick cooking spray. In medium bowl, combine cereal, cinnamon,
cloves and remainder of sweetened condensed milk. Spread cereal mixture evenly on bottom of pan, place in freezer.
Place strawberries and yogurt in a blender; cover and blend. Add 1 cup sweetened condensed milk; blend until smooth. Pour
mixture over cereal, smoothing to edges of pan. Cover with foil (or plastic wrap) and freeze 8 hours or until firm.
Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares and serve.

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MASCARPONE VANILLA CHEESECAKE WITH POACHED RHUBARB

Serves: 4 (but you can save
some for the next day!)
Prep time: 20 minutes
Cooking time: 30 minutes

Special equipment: 4 x 7cm x
4cm deep steel ring moulds
659 calories
53g fat

Raise a glass fit for a princess , Chablis is one of the world’s finest white wines. It can be PRI CEY , but there are some bargains to be had, says Rob Buckhaven citrusy Tesco Chablis (£7.79) has turbo flavours of lemon and green apple. Blagger’s guide To be called “Chablis”, the grapes used in the wine must have been grown entirely in the tiny French village of the same name. MASCARPONE VANILLA CHEESECAKE WITH POACHED RHUBARB

*A little oil for greasing
*4 digestive biscuits
*20g unsalted butter, at room temperature
*1 egg
*80g caster sugar
*2tsp flour
*1tsp vanilla extract
*200g cream cheese
*50ml double cream
*120g mascarpone
*2tsp lemon juice For the rhubarb
*2tbsp caster sugar
*1 largish stick of rhubarb, cut at an angle into10 x 2.5cm piece

Preheat the oven to 150˚C/300˚F/gas mark 2. Cut strips of baking parchment that fit inside each of the steel ring moulds, then lightly oil the moulds so the paper sticks to the sides. Place the moulds on a baking tray lined with baking parchment and set aside. Put the biscuits and butter in a food processor and pulse to make fine crumbs. Divide equally between the prepared ring moulds to evenly cover the bottom. Use the end of a rolling pin to press the crumbs down to make a firm base. In a large bowl, beat together the egg, sugar, flour and vanilla extract until the mixture is light and fluffy. While still mixing, add the cream cheese, double cream and mascarpone, until the mixture is smooth. Be careful not to over beat the mixture or it will become too firm and will be difficult to transfer to the moulds. Divide the mixture between the 4 ring moulds, then smooth off the tops with the back of a spoon. Tap the baking tray on the bench a few times to expel any air bubbles, then place in the oven on the middle shelf and bake for 20-25 minutes. When the cheesecakes are ready, the centres will still be a little soft, but they will firm up as the cheesecakes cool. Carefully remove from the oven and leave to cool in the moulds. To make the poached rhubarb, tip the sugar into a bowl and then toss in the rhubarb, coating it all over with the sugar. Transfer the rhubarb on to a small baking tray lined with baking parchment and sprinkle any excess sugar over the top. Cover the tray tightly with foil, then bake in the oven for 15 minutes. Remove from the oven and leave to cool to room temperature before peeling off the foil. To serve, gently run a knife around the inside of the cheesecake moulds to release the edges of the cakes. Slide the moulds off, then carefully peel away the paper and place the cheesecakes on plates. Put a few pieces of the poached rhubarb on top of each cake, then spoon some of the rhubarb cooking juices over the top.

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Sweet Eve Strawberry Tapas

This is such a simple and easy way of serving fresh, ripe seasonal strawberries at the end of a relaxed supper party. Everyone can get stuck into their preferred flavour combinations, and can taste each accompaniment. Ricotta is an Italian whey cheese and can be found in most supermarkets. Let the sweet and fragrant taste of Sweet Eve strawberries speak for itself, or enhance it by dipping in this wonderful array of spices and flavours.

Serves 4 / Preparation time: 15 minutes

Ingredients

• 500g fresh Sweet Eve strawberries
• 100g Schwartz black peppercorns
• 100g red peppercorns
• 250g Galbani® Ricotta cheese
• ½ teaspoon of Schwartz ground cinnamon
• 100ml of aged traditional, balsamic
• vinegar from Modena
• Zest of 1 unwaxed lemon
• 100g unrefined soft brown cane sugar

Method

Hull and clean the strawberries, removing the green stem with a teaspoon. Now slice the strawberries in half, and place them in a serving bowl on a tray. Prepare 5 more small bowls, all to be served on the same tray.
Using a pestle and mortar, lightly crush the black peppercorns, and then place them in a small bowl, on the same tray as the strawberries. Lightly crush the red peppercorns, as above, and place them in a separate
bowl, again on the tray. Mix the ricotta in another bowl with the ground cinnamon. Pour the balsamic vinegar in a small bowl. Place the lemon zest in another bowl, and mix in the sugar. Serve the prepared tray to your guests, and they can dip each strawberry into the flavours alternatively.

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Make your own chocolate for diabetics

It is very important that you buy the right chocolate for this recipe, do not try to save a few cents and buy cheap dark chocolate, because it is much less cocoa and more sugar, which contains the whole purpose of the exercise defeats.

I've used 85% cocoa chocolate (this means that generally summed the total mass of cocoa butter and cocoa powder in chocolate to 85% of the total weight of the rod. The other 15% consists mainly of sugar, with a little vanilla is usually added for flavor, and a small amount of added soy lecithin as an emulsifier). I added clove powder, because it adds a subtle spicy roundness to the taste of chocolate, which I like. If you want a different spice, ginger and cardamom, which work well in place, or a few drops of pure orange oil or peppermint work well.

Keep in mind, I added a bit of fructose to the coating mixture in order to take the edge off the bitterness of the cocoa. Fructose is a sweetener is much better suited for people with diabetes than sucrose, since it does not cause an insulin response, but like all sugars there are health problems if consumed in large quantities, quantities that do not change the recipe.

These truffles have a very intense chocolate flavor, and are less sweet than most confectionery, so a single truffle is probably a long way to go. Relax and enjoy not swallow!

Extra Dark Truffles with Clove

INGREDIENTS:

100 grams (3.5 ounces) of chocolate 85% cocoa

80 ml (2.7 fl oz.) Double cream

¼ teaspoon powdered cloves

4 tablespoons cocoa powder

1 teaspoon of fructose

METHOD:

To melt chocolate, cut or break into small pieces and in a water bath or a heatproof bowl over a pot that is large enough to support to round out the edges. Type in some water into the base of double boiler or saucepan (but not enough to touch the bottom of the cup that holds the chocolate) water and simmer very gently heated, stirring occasionally during the merger. Make sure the water at the bottom of the pan does not boil dry. Also, be sure not to let the water come in contact with the chocolate, as "leverage", ie make a thick paste with a strange texture that is completely useless. Once the chocolate is completely melted, allow to cool for a few minutes.

Fold the cooled chocolate into the cream lightly and double clove powder and put in refrigerator to cool, from a stir every 10-15 minute intervals, until the consistency is such that you form in your hands.

Place the cocoa and fructose, in a small airtight container and shake well form. The sieved mixture into a plate.

Then pour the mixture into balls about 1 truffle-inch in diameter, by rolling between your palms and then roll each in cocoa mixture and tap off the excess on the edge of the plate when it is completely covered.

Truffles should be stored in airtight container in the refrigerator and should be eaten within a week.

For about 24 truffles. The entire batch contains 94g fat and 990 calories, so that the fat dissolves calories/4g about 41 truffles.

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Dessert Recipe - Beet Parfait

Among root vegetables, beets is not sufficient as the middle child with love and appreciation. Think of some other plants of the same family or relatives. Potatoes, sweet potatoes and carrots are almost enjoyed all over the world, while burdock and genseng known for its medical applications. However, when it comes to beets, do not seem to worry many people too much of their flavor or health benefits. So I decided to give this middle child some love and use it as an essential part of my dessert. Some people add the turnip cakes and muffins, but I do not feel like baking today. Instead, I'm a frozen dessert of sugar, which is lighter, healthier and low in calories. There is also a very delicate dessert-looking with beautiful contrasts of textures and colors. I know that the idea may sound unpleasant desserts for some of you, but if you try to give this recipe a healthy parfait, you like candy beets will be surprised, perhaps.
My beet parfait ..... YUM!

Beet Parfait Ingredients (2)

Case of the beet confit

1 medium turnip (cut into small cubes)
2 tablespoons. Sugar
2 tablespoons. Honey
1/2 tsp. Vanilla extract
A pinch of cinnamon
about 1/2 - 1 cup water

For sugar beet parfait

1 cup low-fat vanilla
6-8 tablespoons. Granola
low-fat cream
candied sugar


As you can candied beets

• Place beet cubes into a small saucepan. Add enough water (about 1/2 - 1 cup) to cover them.
• Bring to a boil tender.
• Add the honey and sugar. Stirring, until sugar is completely dissolved.
• Add the vanilla extract and cinnamon. These two ingredients really help hide the earthy smell of sugar beet. Excerpts from rum, mint and rose a few other interesting options you can also be considered.
• Reduce heat to simmer and leave for about 8 to 10 minutes. Stir from time to time.
• Remove from heat and discard excess liquid.
• Let your candied beets cool to room temperature, for a while, then cover and refrigerate for at least an hour before the parfait.

As part Fait beet

Take part fait has to do with layers. To use yogurt and granola about this recipe, please do not hesitate to do so. You can also use the layers if you want. If a dessert fun and stress to be free, so you not afraid to experiment and your personal touch to it! What I did was layer of yogurt 1/4 cup of vanilla, 2 granola and 1/4 tablespoons candied beets I made earlier, then repeat the layers and low-fat topping with a dollop of whipped cream. This recipe for sugar beet parfait should produce 2 small servings.
Source: Satrina0, Flickr.com
Health benefits of sugar beet

Prevent cancer - Rich in antioxidants and anti-inflammatory molecules may, beets help reduce the risk of many cancers, especially colon cancer. A possible cause of cancer is caused by excessive consumption of nitrate, a chemical found in processed meats as a preservative, which can lead to the production of hazardous compounds nitrosamines in the body. Several studies show that the beet betacyanins can prevent or delay the cell mutations caused by these compounds.

Keep Your Heart Hearty, chronic inflammation in the cardiovascular system often leads to heart disease. The anti-inflammatory molecules in beets can help these unwanted inflammation and keep your heart healthy in the long run. In addition, beet fiber also help lower cholesterol and triglycerides, which gradually accumulate in the arteries, so that a beet per day could really be a hard heart.

Help in the detoxification betaines in beet have shown that the liver function and bile flow, which ultimately stimulate a faster and more efficient detoxification. If you come to a toxic environment in contact and believe that your body needs detoxification support as far as possible, it may be desirable to beets to your normal diet.

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An easy dessert recipe Berry Tart

Summer is almost here, and what better way to a summer evening with a refreshing dessert, slightly acidic full berry. These cakes, the essence of the summer harvest of fresh berries with more than one apple mint "whipped cream". Do not be fooled by the text, however. Not a single drop of milk in this recipe. It is only the fruit of fruits and cakes. So it should be! In this article I will show you the ropes to make this delicious homemade cakes a few basic ingredients. See how easy it is to be so surprised.

_________________________________________________________________

Active Time - 15 minutes

Total - 30 minutes

Energy - Two 5-inch-Tarts

Note - Although I added an egg yolk to sour dough is not necessary. I thought if I needed the protein for the apple filling, I recommend the egg yolks for a good cause. You can do whatever you want.
Harold Imports of ceramic fluted tart pan 5 inches Pan Harold Imports of ceramic fluted tart 5 inches


Ingredients -

Pie dough -

3/4 cup flour
3 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
1 egg yolk
1 tablespoon water

Apple mint "whipped cream" -

1 Apple
2 tablespoons mint
2 tablespoons powdered sugar
1 egg white
Juice of 1/4 lemon
1/2 pint of fresh berries

_________________________________________________________________
Process -

Pie crust -

• Preheat oven to 400 degrees Fahrenheit.
• Put flour in a bowl and mix with sugar and salt.
• Cut the butter and egg yolks Prick with a fork. Add water and stir the flour mixture until dough forms a loose.
• Part of the dough into equal parts and press into a pie shell each. Cutting any excess dough around the rim.
• Encounter holes in the bottom of the dough to prevent the formation of bubbles. Bake 15 minutes or until lightly browned.
• If you're ready to remove to a wire rack and let sit at room temperature.

Assembling the cake -

• Finely grate the apples. The finer texture, you can get, the better the results. Once shredded, in a bowl and add the splash of lemon juice to prevent browning.
• The mint leaves in a mortar mix with the sugar until a paste is green. Add this to the apple mixture and give it a good shaking.
• Finally, add the egg, and begins to beat. With his hand in a glass bowl, which was able to achieve decent soft peaks. With a copper container and the bottom of the mixing machine is obtained for a much more rigid peaks applesauce firmer texture.
• Pour foam mint, apple pastry chilled glasses and garnish with fresh strawberries and mint leaves. Serve immediately.

Fresh raspberries on a mint fluffy goodness of the pillow block. Tasty things to my friends!

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Delicious pineapple jelly

Ingredients:

A whole pineapple, peeled and sliced ​​and cut into small pieces, discarding the center PCs.

about 3 tablespoons. Sugar (you can change the amount depending on sweetness of fruit)

Mary 2 cookies (crumbled)

½ tsp. Cardamom PDR.

1 pinch of saffron / kesar RDP.

1 pinch of nutmeg / jaifal PDR.

1 Tbsp. Ghee

1 clove

1 "PC. Cinnamon / taj

1 Tbsp. malai / cream fresh

1 Tbsp. coarsely ground nuts (almonds, cashews and Tracks)

½ tsp. Slices of nuts for garnish

2 tsp. Raisins / kishmish

100 g fresh crumbled Mawa-

Method:

First Remove the cover from the pineapple chunks in a sealed container and soil, and simmer until tender (about half an hour). Make sure that the juice has dried pineapple.

Second Take ghee in another pan and add cloves and cinnamon. Add this to the pineapple.

Third Add the sugar and other ingredients one at a time and fry for 3-4 minutes. Let this simmer for another 5 minutes.

Fourth Serve hot with chopped dried fruits topped with vanilla ice cream

Vanilla ice cream recipe:

These flavors are combined into two parts, first the base is made (not like) and then the second part is done with taste.

Basic Normal:

Ingredients:

½ liter of raw material (raw) milk

G.M.S. PDR. (Plasticizer) each 4 tablespoons of the whole scoop

C.M.C. PDR. - About 1 ounce

Cornstarch - 4 tablespoons of all

Sugar - 7 ½ tsp.

Method:

Add all the above components of milk in a heavy-bottomed pan and stir with a spoon to combine everything.

Heat over low heat, stirring constantly, until it reaches the boiling point.

Now lower the heat and simmer on the permit. Keep stirring constantly.

When reaching the boiling point and increases again to the edge of the container closing the throttle.

Allowed to cool to room temperature.

Fill in a dry, airtight plastic in the freezer for 16 hours. to this end is completely suspended.

Place them in a way that the container hits the ground the subject, and turn the freezer control to maximum.

To prevent opening of the container and the freezer is set as far as possible to the base.

On this basis can be flavored ice by adding character and color with the flavor of your choice.

Flavored ice cream base at the level of

Vanilla ice cream

Ice core ½ liter of milk (as mentioned above) did

2 tsp. Vanilla extract

½ cup fresh cream / malai

an electric double layer beater

a cup of ice cubes

Timer to check the exact time

Method:

Remove the core from the refrigerator and let soften.

Randomly cut into pieces with a knife, butter and place in a steel container kept on ice

Add the essence and cream.

Now put the stick in the bowl to touch the base of your boat and beat him in this position for 6 minutes.

Then lift without shutting down the club and puts the club halfway and win in this position for 4 minutes.

Now pour into the plastic container and freeze them in the same manner for 6 hours.

Delicious vanilla ice cream is ready to be enjoyed.

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Mocha Ricotta Tiramisu

This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.

Ingredients

* 8 savoiardi or boudoir biscuits (sponge fingers), about 65 g (2¼ oz) in total
* 1 tsp Continental roast coffee granules
* 120 ml (4 fl oz) boiling water
* 2 tbsp coffee liqueur or brandy
* 1 tsp caster sugar
* 200 g (7 oz) ricotta cheese
* 200 g (7 oz) 0% fat Greek-style yogurt
* 25 g (1 oz) icing sugar, sifted
* 1 tsp pure vanilla extract
* 25 g (1 oz) good dark chocolate (at least 70% cocoa solids), grated, to decorate

Directions

1. Break each of the sponge fingers into 3 pieces, then divide evenly among four 240 ml (8 fl oz) glass tumblers or dessert glasses.
2. Place the coffee in a measuring jug and add the boiling water. Add the liqueur or brandy and caster sugar, and stir to dissolve. Pour evenly over the sponge fingers. Leave to soak while you make the topping.
3. Beat the ricotta with the yogurt, icing sugar and vanilla extract until smooth and creamy. Pile on top of the soaked sponge fingers.
4. Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3–4 hours) before serving.

TIPS
Replace the Greek-style yogurt with fromage frais or vanilla-flavoured low-fat yogurt. * Instead of grated chocolate, decorate the tops of the desserts by dusting each with ½ tsp of cocoa powder. * To make an amaretti and raspberry dessert, divide 28 amaretti (or ratafia) biscuits, about 75 g (2½ oz) in total, among 4 glass tumblers or dishes. Add 250 g (8½ oz) raspberries, reserving 12 for decoration. Sprinkle each dessert with 1 tbsp dark rum, brandy or orange liqueur. Make a thick custard using 1½ tbsp custard powder, 2 tbsp caster sugar and 300 ml (10 fl oz) semi-skimmed milk, following the instructions on the label. Flavour with 1 tsp pure vanilla extract. Allow to cool, then blend with 100 g (3½ oz) Greek-style yogurt. Spoon on top of the biscuit and raspberry mixture. Crush 8 more biscuits and scatter the crumbs over the top of the desserts, then decorate them with the reserved raspberries. Chill for 30 minutes before serving.

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Panna cotta

This is such an easy, but beautiful dessert to serve for company in the summer when fresh berries are in season. Gelatine leaves work better, but powdered gelatine is easier to find generally.

Ingredients

* 400ml double cream
* 4½ tablespoons caster sugar
* 2 tablespoons grappa (Italian grape-based liqueur)
* 1/2 teaspoon vanilla
* 3 leaves or 1¼ teaspoons gelatine
* 300g berries, to serve


Directions

1. Put the cream and sugar in a saucepan and stir over gentle heat until sugar has dissolved. Bring to the boil and simmer for 3 minutes, adding the grappa and vanilla.
2. If you are using gelatine leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatine, sprinkle it onto the hot cream in an even layer and leave it to absorb for a minute, then stir in the cream until dissolved.
3. Pour the mixture into four 125 ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.
4. Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.

Serve with fresh berries

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Berry Easy Dessert

This is so refreshing and simple to make.

Ingridients
* 1 pint good quality Greek style plain whole milk yogurt
* 4 to 5 pieces crystallized ginger, grated
* 1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling
* 1 orange zested
* 2 pints black berries

Direction
In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.


You can try topping it with shredded coconut

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Triple Chocolate Chip Muffins

A yummy chocaholics dream that's really easy to make.

Ingredients:

* 90g melted butter
* 2½ cups (310g) self-raising flour
* ½ cup (65g) cocoa
* 3/4 cup (185g) caster sugar
* 1 egg
* 1 1/3 (330ml) cups milk
* ½ cup white chocolate chips
* ½ cup milk chocolate chips
* ½ cup dark chocolate chips

Directions

1. Preheat oven to 190 degrees C. Grease a 12 hole muffin tin.
2. Combine all ingredients in a large bowl and spoon mixture into prepared muffin tins.
3. Bake at 190 degrees C for 25 minutes. Turn on a wire rack to cool.

Mixed the ingredients the night before, placed it in the fridge and hot muffins early in the morning

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Chocolate Strawberries

The world's simplest dessert: strawberries dipped in chocolate.

Ingridients:
* 150g dark chocolate, chopped
* 500g fresh strawberries with leaves

Directions:

1. In a microwave-safe bowl, or in the top of a double boiler over simmering water, heat chocolate, stirring occasionally, until chocolate is smooth and melted.
2. Holding berries by their stems, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on a wire rack and chill in refrigerator until chocolate sets.

This is the simplest, most effective combination of chocolate and fruit and just a lovely sweet to serve

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They ain't called triple chocolate for nothing. A yummy chocaholics dream that's really easy to make.

Ingredients

* 1 (18 ounce) box yellow cake mix
* 1 egg
* 8 tablespoons butter, melted

* 1 (8 ounce) package cream cheese, softened

* 1 (15 ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted

* 1 (16 ounce) package confectioners' sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg

Directions

1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2.Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3.Beat the cream cheese and pumpkin in a large bowl until smooth.
4 Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5.Stir in the confectioner's sugar, cinnamon and nutmeg.
6.Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth

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Buttery Pumpkin Cake

This cake has the best mouth feel of anything I've ever eaten

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2. Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3. Beat the cream cheese and pumpkin in a large bowl until smooth.
4. Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5. Stir in the confectioner's sugar, cinnamon and nutmeg.
6. Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth

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