Desserts

[Semigourmet]

Post your desserts here so we can find them next time.

[Semigourmet]

Angel Food Cake Cubes with Blackberry Sauce

Robin Miller – Food Network Chefs



Ingredients

1 (10-ounce) bag frozen blackberries, thawed or frozen
1 teaspoon cornstarch
½ prepared angel food cake, cut into 1-inch cubes (enough to make 4 cups)


1. In a small saucepan, combine blackberries and cornstarch. Bring to a simmer over medium heat. Simmer until blackberries break down, 2 to 5 minutes.
2. Transfer blackberries to a large bowl, add angel food cake cubes and toss to coat cake with sauce. Serve warm or chilled.



Notes This is really tasty. If you don’t like blackberries, use your favorite frozen berry.

[Semigourmet]

Bananas Foster Pies

Sandra Lee – Semi-Homemade Cooking

Servings 12 Page 202




Ingredients

2 packages (4 ounces each) 6 mini graham cracker crusts, Keebler
1 egg white, lightly beaten
1 cup packed golden brown sugar, C&H
1 stick butter, cut into pieces
¼ cup brandy, Christian Brothers
6 bananas, peeled and thinly sliced
Vanilla ice cream, Dreyer’s or Edy’s
Frozen whipped topping, thawed, Cool Whip



Directions

1. Preheat oven to 375 degrees. Arrange pie crusts (in pie tins) on a large cookie sheet. Brush crusts with egg white. Bake until crusts are golden, about 5 minutes.

2. In a medium heavy saucepan, heat brown sugar and butter over medium heat until butter melts; whisk until mixture is creamy, about 3 minutes. Whisk in brandy. Remove from heat. Stir in bananas. Let stand 5 minutes.

3. Divide banana mixture equally among piecrusts. Serve with ice cream and whipped topping.




Notes

[Semigourmet]

Caramel Apples

Betty Crocker – Simple Meals

Servings 4 Page 89



Ingredients

2 large apples
24 caramels, unwrapped
2 teaspoons water




Directions

1. Heat grill to medium heat. Fold four 18 X 14 inch pieces of heavy duty aluminum foil crosswise in half; spray with cooking spray. Cut apples in half; remove cores. Cut each half into 4 wedges.

2. Place 6 caramels in center of each piece of foil. Place 4 apple wedges over each mound of caramels. Sprinkle each serving with ½ teaspoon water. Wrap securely.

3. Grill over medium heat 15 to 20 minutes or until caramels are melted.




Calories 245 Fat 4g Sodium 115mg Carbohydrates. 53g Fiber 3g Sugars g

Notes

[Semigourmet]

Cherries In Port

Williams - Sonoma – New American Cooking

Servings 4 Page 268



Ingredients

2 tablespoons superfine sugar
½ cup Port
3 lemon zest strips, each 1 inch wide and 2 inches long
1 ¼ pounds ripe sweet cherries with stems



Directions

1. In a large bowl, stir together the sugar, Port, and lemon zest. Add the cherries and toss well.
2. Cover and refrigerate for at least 1 hour or for up to 3 days, stirring several times.
3. To serve, place the cherries in a serving bowl and let diners grab them with their fingers. Have bowls ready for the pits and stems.

Per Serving Calories 163 Total Fat 1g Sat. Fat 0g Cholesterol 0mg Sodium 3mg Carbohydrates 31g Fiber 2g Protein 2g


Notes

[Semigourmet]

Frozen Raspberry Fool

Prevention Guide – Low Carb Recipes

Servings 4 Page 87




Ingredients

1 package (12 ounce) frozen unsweetened raspberries
¼ cup confectioners’ sugar
½ cup heavy cream
½ teaspoon vanilla extract
Fresh raspberries (garnish)
Fresh mint (garnish)




Directions

1. In food processor, process frozen berries until finely shaved, scraping bowl occasionally .

2. With machine running, add sugar, cream, and vanilla extract, and process 1 minute, or just until blended. Serve immediately with fresh raspberries and mint.




Calories 160 Fat 11g Sodium 11mg Carbohydrates 15g Fiber 1g Sugars g

Notes

[Semigourmet]

Grilled Peaches with Mascarpone

Giada De Laurentis – Food Network Chefs

Servings 6



Ingredients

Olive oil
3 firm but ripe peaches, pitted, quartered
2 tablespoons sugar
2 tablespoons brandy
1 tablespoon fresh lemon juice
½ cup mascarpone cheese, room temperature
¼ teaspoon vanilla extract
¾ cup dry white wine



1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
2. Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
3. As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
4. Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
5. Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

Episode # EI1C03

Notes

[Semigourmet]

Peaches in White Wine

What’s Cooking – Italian

Servings 4 Page 250




Ingredients

4 large ripe peaches
2 tablespoons confectioners’ sugar, sifted
Pared rind and juice of 1 orange
¾ cup medium or sweet white wine, chilled



Directions

1. Using a sharp knife, halve the peaches, remove the pits, and discard them. Peel the peaches, if desired. Slice the peaches into thin wedges.

2. Place the peach wedges in a glass serving bowl and sprinkle the sugar over them.

3. Using a sharp knife, pare the rind from the orange. Cut the orange rind into matchsticks, place them in a bowl of cold water, and set aside.

4. Squeeze the juice from the orange and pour it over the peaches, together with the wine.

5. Marinate the peaches in the refrigerator for at least 1 hour.

6. Remove the orange rind from the cold water and pat dry with paper towels

7. Garnish the peaches with the strips of orange rind and serve immediately.



Notes

[Semigourmet]

Pumpkin Parfaits

Robin Miller – Food Network Chef

Servings 4




Ingredients

2 cups pumpkin pie filling (scooped from cooked pie)
2 cups vanilla ice cream or frozen yogurt, softened
8 tablespoons whipped cream or whipped topping
4 tablespoons candied walnuts or pecans

1. Spoon 1/4 cup of pumpkin into 4 tall glasses. Top with 1/4 cup of ice cream or frozen yogurt. Repeat layers of pumpkin and ice cream. Top with whipped cream and candied nuts.


Notes

[Semigourmet]

Ricotta Berry Bursts

Sandra Lee – Semi-Homemade Cooking

Servings 6 Page 193




Ingredients

1 package (4 ounce) 6 mini graham cracker crusts, Keebler
1 egg white
¾ cup boysenberry jam, Knott’s Berry Farm
1 container (14 ounce) whole, milk ricotta
1 tablespoon orange juice, Minute Maid
Fresh boysenberries or blackberries (optional)



Directions

1. Preheat oven to 375 degrees. Brush crusts with egg white. Bake until golden, about 5 minutes. Cook crusts completely.

2. Melt 1/4 cup of the jam in a small glass bowl in microwave on high, about 30 seconds. Spoon 2 tablespoons melted jam over bottom of each crust.

3. Blend remaining ½ cup jam, ricotta, and orange juice in blender until smooth. Divide mixture among crusts.

4. Serve immediately or cover tightly and refrigerate up to 8 hours. Garnish with fresh berries (optional).



Notes

[Semigourmet]

Sorbet Melon Parfaits

Better Homes and Gardens – Diabetic Living Light Desserts

Servings 8 Page 62



Ingredients

1 ½ cups seeded watermelon balls, chilled
1 ½ cups cantaloupe balls, chilled
1 ½ cups honeydew balls, chilled
1 pint (2 cups) lemon or mango sorbet
1 cup sparkling sweet wine or sparkling grape juice
Fresh mint sprigs (optional)



Directions

1. divide watermelon, cantaloupe, and honeydew melon balls among wine goblets. Scoop about ¼ cup of the sorbet into each glass.

2. Pour about 2 tablespoons of the sparkling wine into each glass. If desired, garnish with mint.



Calories 112 Fat 0g Sodium 7mg Fiber 1g Carbohydrates 24g Sugars g Protein 1g Cholesterol 0mg



Notes

[Semigourmet]

Warm Fruit Compote

Robin Miller – Food Network Chef

Servings 4-6



Ingredients

1 bag frozen peaches
2 fresh plums, pitted and sliced
1 tablespoon sugar
½ teaspoon vanilla



Directions
1. Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.


Notes