dessert

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  • Meatless: Shake It Up!

    As autumn settles in, we look for new ways to incorporate the season’s best ingredients into our desserts. Pumpkin, cinnamon, maple—they all want a place at the table. For low-calorie desserts that taste like comfort food but offer some surprising nutrition, check out these milkshake recipes from our friends at Arctic Zero.

  • Potlucks with Pizzazz

    Warm weather isn’t the only reason you need to throw a party this season—and neighborhood block parties, family reunions, and potlucks are all ripe with opportunities for you to showcase your inner chef. If you’re bored with the same old buffet line—cold cuts, pasta salad, and puppy chow—here are some unique, healthy ideas to bring to the table.

    Share these innovative dishes with your friends and family
    By Erica Tasto
  • Fruit & Nut Bark

    Weekly Recipe: 
    NonWeekly
    [title]
    This easy recipe will satisfy your chocolate craving—with a little fruity crunch. Makes 8 2-ounce servings.

    12 ounces dark chocolate, chopped, divided

    ½ cup dried cranberries

    1/3 cup chopped pistachios

    1/3 cup chopped dried apricots

    ¼ cup slivered almonds

    2 teaspoons fresh organic orange zest

    Heat 8 ounces chopped chocolate on the stove until completely melted, stirring frequently. Remove from heat and stir in the remaining chopped chocolate until melted and combined. Pour the melted chocolate onto a baking sheet lined with parchment paper and spread the mixture into a ¼-inch thick rectangle. Working quickly, sprinkle the cranberries, pistachios, apricots, almonds, and orange zest evenly over the chocolate. Place the baking sheet in the refrigerator for 7 to 10 minutes to harden. Break or cut the chocolate into pieces. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

  • Southern Comfort Baked Apples

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 regular apple wood plank, soaked in apple cider or apple juice

    4 large, tart baking apples

    1 cup Southern Comfort whiskey (approx.)

    1 cup cold water

    ½ cup lightly packed brown sugar

    ½ cup chopped almonds

    ¼ cup golden sultana raisins

    1 teaspoon ground cinnamon

    ¼ teaspoon ground ginger

    Vanilla ice cream

    Core the apples, leaving the bottom ½-inch of the apple intact. Place apples in a large bowl and pour Southern Comfort and cold water over the fruit. Cover and refrigerate to allow apples to marinade for 1 to 2 hours. Remove from liquid.

    Mix together the brown sugar, almonds, raisins, cinnamon, ginger, and a big splash of additional Southern Comfort. Fill the apples with this sugar mixture.

    Preheat grill to medium heat. Place plank on grill; close lid and heat for 2 to 3 minutes, until plank starts to crackle and smoke. Place stuffed apples, evenly spaced, on the preheated plank. Bake plank for 40 to 45 minutes, until the apples are soft and tender but not mushy, and the filling is hot and bubbly. Drizzle with a little extra Southern Comfort and serve immediately with vanilla ice cream.

    Source: Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader

  • Peanut Butter, Grape & Chocolate Snack Bites

    Weekly Recipe: 
    NonWeekly
    [title]
    For a no-bake dessert that will please kids, parents, and their taste buds, give these bite-size chocolate balls a try. Makes 30 balls.

    ¾ cup low-fat crunchy peanut butter

    ¼ cup Welch’s 100% Grape Juice made with Concord grapes

    1 cup oats

    1 tablespoon ground flax seed

    2 teaspoons honey

    3 tablespoons dark chocolate chips

    1 teaspoon vanilla

    Heat peanut butter in a microwave about 25 seconds, until thinned out. Remove from microwave and stir in grape juice. Add oats, flax seed, honey, chocolate chips, and vanilla; stir to incorporate. Refrigerate for at least 30 minutes. Line a baking sheet with waxed paper or parchment paper. Using a teaspoon or a melon baller, form mixture into balls. Place in the refrigerator and allow to cool again for at least 30 minutes. Store in an airtight container in the refrigerator. Source: Robin Plotkin, RD, LD, robinsbite.com

  • “Key Lime” Pudding

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1/3 cup light agave nectar, plus more to taste

    ½ cup freshly squeezed lemon juice

    ½ cup freshly squeezed lime juice

    2 ripe avocados, pitted and peeled

    2 bananas, chopped

    2 teaspoon finely grated lemon zest

    1 teaspoon finely grated lime zest

    Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.

    Source: The Blender Girl

  • Coconut Mint Chip

    Weekly Recipe: 
    NonWeekly
    SERVES 1-2

    2 cups coconut water

    ½ avocado, pitted and peeled, or meat from 1 raw, young Thai coconut

    5 fresh mint leaves

    1 tablespoon cacao nibs

    3 or 4 ice cubes

    Blend all ingredients and serve.

    Source: Reprinted with permission from Juice by Carly de Castro, Hedi Gores & Hayden Slater (Ten Speed Press). Photo Credit: Anaïs & Dax

  • Gluten-Free Lemon Tart

    Weekly Recipe: 
    Weekly
    [title]
    SERVES: 6-8

    Crust

    1/3 cup rice flour, plus extra for dusting pan

    1/3 cup potato starch

    1/3 cup tapioca starch

    1/4 cup sweet rice flour (also called glutinous rice flour)

    1 tablespoon xylitol

    ½ teaspoon xanthan gum

    ¼ teaspoon salt

    6 tablespoons cold, organic butter

    2 teaspoons vanilla extract

    1 large egg

    Filling

    2 large eggs

    2 large egg yolks

    2/3 cup xylitol

    Zest of 2 lemons

    2/3 cup lemon juice

    ½ cup crème fraiche or sour cream

    Powdered sugar

    Cut the butter into small pieces and return to the refrigerator until needed. To make the crust, start by heating your oven to 350 degrees. Coat a 9-inch tart pan with cooking spray and a dusting of rice flour. Combine the remaining flours and starches with xylitol, xanthan gum, and salt in a large bowl. Cut the cold butter into the mixture with the help of a pastry cutter, then work in the vanilla extract and egg.

    Once the dough has come together to form a ball, knead it briefly to finish, making sure to not overwork the dough or to melt the butter. Between two sheets of waxed paper, roll out the dough to a diameter of 12 to 13 inches. Peel the waxed paper away from one side of the dough and drape over the tart pan with the remaining sheet facing up. Peel back the second sheet, then press the dough into the pan, making sure it is even. Bake the empty shell for 10 minutes, then set aside to cool while you mix the filling.

    Whisk together the eggs, yolks, and sugar in a bowl, just until evenly distributed, then stir in the lemon zest and juice. Add the crème fraiche or sour cream last and whisk until the mixture becomes smooth. Fill the cooled tart shell with the lemon mixture and return the tart pan to the oven for 15 to 20 minutes, just until it is set. Remove from the oven and let it cool. Finish the tart with a dusting of powdered sugar.

  • Triple Berry Cobbler

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 12 giant or 24 party servings

    About 2 2/3 cups blueberries

    About 2 2/3 cup raspberries

    About 2 1/2 cups marionberries

    1 1/4 cups sugar

    1/4 cup cornstarch

    1/4 cup lemon juice

    Topping

    1 cup butter, room temperature

    1 cup sugar

    2 tablespoons vanilla extract

    2/3 cup cornmeal

    2/3 cup tapioca starch

    1/3 cup potato starch

    1/3 cup rice flour

    1 tablespoon plus 1 teaspoon baking powder

    1 teaspoon salt

    1 teaspoon cinnamon

    1/2 teaspoon cardamom

    1/4 teaspoon xanthan gum

    1 cup milk

    2 tablespoons coarse sanding sugar or granulated sugar, for topping

    Preheat the oven to 375 degrees. In a large bowl, toss together the blueberries, raspberries, marionberries, sugar, cornstarch, and lemon juice to evenly coat the berries. Pour into a 9x13-inch baking pan. To make the topping, cream together the butter and sugar until light and fluffy. Blend in the vanilla. In a separate bowl, combine the cornmeal, starches, rice flour, baking powder, salt, cinnamon, cardamom, and xanthan gum. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Pour the topping over the berry filling. Sprinkle the sanding sugar evenly over the topping and bake until the topping is cooked through, a toothpick inserted in the center comes out clean, and the berry filling is hot and bubbly, 65 to 70 minutes. Serve hot or cold. Source: Sweet Cravings by Kyra Bussanich, image by Leela Cyd

  • Mexican Chili Pepper Brownies

    Weekly Recipe: 
    NonWeekly

    3/4 cup Bella Gluten-Free All Purpose Baking Mix

    1/8 teaspoon salt

    1 1/3 cups granulated sugar

    1/2 cup cocoa powder

    1/4 teaspoon baking soda

    1 tablespoon ground cinnamon

    1 tablespoon gluten-free vanilla

    1/3 cup gluten-free/dairy-free chocolate chips or 1 wafer of Mexican chocolate, chopped

    3 large eggs (room temperature) or egg replacement equivalent

    8 tablespoons unsalted butter or butter alternative

    1/4 cup vegetable oil

    1/2 teaspoon ground chili powder

    Preheat oven to 350 degrees Fahrenheit and line a 9x9 pan with parchment paper. In medium bowl, whisk together dry ingredients. Add eggs, one at a time, and blend with a whisk or hand mixer. In a small saucepan, melt butter and add dried chili powder or whole dried chili peppers. Simmer three to five minutes. If using whole chili, remove them from butter after desired heat is reached, about three to five minutes. Mix oil and chili butter into brownie mixture just until incorporated. Batter will be thick and fudge-like. Spread evenly into prepared pan. Smooth top of brownie mixture with spatula or knife. Bake for 24-28 minutes, until center is set. Cool before slicing. Recipe provided by Bella Gluten-Free, for additional information visit www.bellaglutenfree.com

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