Some dessert recipes

Welcome to Prophets Street Thursday, Coffee Hour, a cleverly open topic located at the intersection of religion and politics. Today I thought I would share some dessert and similar dessert dishes with you.

delicious food

Serving Size: 8

Quantity measuring element – method of preparation

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1 small cup of marshmallows

8 ounces mandarin oranges – chopped and drained

8 ounces pineapple chunks in water – drained

1 cup maraschino cherries – halved and drained

Half a cup of coconut flakes

½ cup low-fat vanilla yogurt

Mix all the ingredients together and let it cool for at least an hour to mix the flavors.

Per serving: 102 calories; 2g fat (15.1% calories from fat); 1 g protein 21 g carbohydrates 1 g dietary fiber. 1 mg cholesterol. 39 mg sodium. Exchanges: ½ fruit. ½ fat 1 other carbs.

Orange chocolate mousse

Serving Size: 6

Quantity measuring element – method of preparation

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3 ounces semisweet chocolate

2 ounces unsweetened chocolate

3 tablespoons orange liqueur

1 teaspoon orange peel

3 whole eggs – separated

⅛ teaspoon cream of tartar

3 tablespoons granulated sugar

1 cup light whipping cream

Melt the chocolate in a double boiler over hot water but do not boil over medium high heat.

Add orange liqueur and orange peel to the chocolate.

Remove the chocolate from the heat and let it cool until it reaches room temperature.

In a large bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually add granulated sugar to the egg whites and beat until stiff and glossy.

Beat the egg yolks in a small bowl until thick and fluffy.

Add the egg yolk to the cooled chocolate mixture.

Add egg whites to the chocolate mixture.

Whip the whipping cream until stiff and ½ cup frosting, for garnish.

Add the rest of the whipped cream to the chocolate mixture.

Pour the mousse into individual cups and let cool until firm, 1 1/2 to 2 hours.

Serve chocolate mousse with whipped cream preserves.

Notes: You can use orange juice instead of orange liqueur.

Per serving: 264 calories; 18 g fat (60.7% calories from fat); 5g of protein 21g of carbohydrates 1g of dietary fiber. 128mg cholesterol. 45 mg sodium. Exchanges: 0 grains (starch); ½ lean meat 0 fruits 3½ fat 1 other carbs.

Apple Brown Betty

Serving Size: 6

Quantity measuring element – method of preparation

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4 ounces bread

5 whole apples

2 tablespoons fresh lemon juice

½ cup packed dark brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

4 tablespoons unsalted butter – melted

Heat the oven to 375 degrees Fahrenheit.

Cut the crusts off the bread and beat them in a food processor until coarse crumbs form.

Spread the crumbs on a baking tray and let them toast for 15 minutes.

Let the breadcrumbs cool completely.

Cut the apples into cubes and put them in a large bowl.

Mix lemon juice, brown sugar, pure vanilla extract, cinnamon and nutmeg together and add to apple mixture until well combined.

Mix the butter with the breadcrumbs.

Mix half of the breadcrumbs with the apple mixture.

Spread the apple mixture into a 2-quart baking dish.

Sprinkle the rest of the breadcrumbs on top of the apples.

Cover the dish and bake for 40 minutes.

Uncover the dish and bake for an additional 15 minutes or until the surface is golden brown.

Notes: Use good white bread.

Use Granny Smith or Golden Delicious apples.

Per serving: 237 calories 9g fat (32.2% calories from fat); 2g protein 40g carbohydrate 4g dietary fibre. 21 mg cholesterol. 108 mg sodium. Exchanges: ½ grain (starch); 1 fruit 1½ fat 1 other carbs.

cream puffs

Serving Size: 24

(Note: ambrosia will do well in these).

Quantity measuring element – method of preparation

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1 cup water

Half a teaspoon of salt

1 teaspoon granulated sugar

½ cup unsalted butter

1 cup all-purpose flour

4 large eggs

vegetable oil spray

Heat the oven to 400 degrees Fahrenheit.

Lightly spray a cookie sheet with vegetable oil spray.

In a 3-quart saucepan over medium heat, bring water, salt, granulated sugar, and butter to a boil.

Add the flour to the boiling water and stir until a ball forms and leaves the side of the pan.

Add the eggs all at once to the dough and stir until the mixture is well combined.

Lift the dough off the fire.

Using a small amount of 1/2 cup, place the dough on a baking sheet about 3 inches apart.

Bake the pies for 30 minutes.

Slant cut through middle of puffs and cool on wire rack.

Per serving: 66 calories; 5 g fat (64.5% calories from fat); 2 g protein 4 g dietary fiber trace carbs. 46mg cholesterol. 35 mg sodium. Exchanges: ½ grain (starch); 0 lean meat, 1 fat, 0 other carbohydrates.

baked apple

Serving Size: 6

Quantity measuring element – method of preparation

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6 large Granny Smith apples

½ cup packed dark brown sugar

Walnut cup – finely chopped

1/2 cup seedless golden raisins

Half a teaspoon of ground cinnamon

½ teaspoon ground nutmeg

⅛ teaspoon ground cloves

Half a cup of apple juice

3 tablespoons unsalted butter – cut into 6 pieces

¼ cup maple syrup

Heat the oven to 350 degrees Fahrenheit.

Flip the apple to empty the middle, but don’t go to the bottom of the apple.

Mix brown sugar, walnuts, raisins, cinnamon, nutmeg, cloves, and apple juice together in a small bowl.

Divide the raisin mixture among the apples.

Place the apples in a baking dish to hold them upright.

Put a piece of butter on top of each apple.

Sprinkle maple syrup over the apples.

Bake the apples for 50 minutes.

Per serving: 276 calories 9g fat (27.8% calories from fat); 2g protein 50g carbohydrate 3g dietary fibre. 16 mg cholesterol. 11 mg sodium. Exchanges: 0 grains (starch); 0 lean meat 1½ fruit 1½ fat 2 other carbohydrates.

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