Dessert Recipes

Recipes for Dessert

Tangerine Custard

2 eggs
1 1/4 cups (310 ml) milk or half-and-half
2 Tbs (30 ml) brown sugar
A pinch of salt
2 tangerines (mandarin oranges)
Combine the eggs, milk, sugar, and salt in a mixing bowl and mix until
thoroughly combined but not until it becomes foamy. Strain and set
aside. Grate enough rind of the tangerines to make 1/2 teaspoon (2
ml) and add it to the egg mixture. Peel the tangerines and separate
the sections. Cut each section in half and arrange them in the
bottoms of 4 custard cups or ramekins. Gently pour the egg mixture
over the sections. Place the custard cups in a baking dish and add
enough water to come halfway up the sides of the custard cups. Bake
in preheated 350F (180C) until set, about 25 minutes. Remove from the
water bath and cool on a wire rack. Refrigerate for at least 2 hours
before serving. Serves 4.

Belgian Rice Pudding

4 cups (1 L) milk
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) sugar
1 cinnamon stick
1/2 vanilla bean, split lengthwise
A pinch of saffron threads
Brown sugar for garnish (optional)
Combine the milk, rice, and sugar in a heavy pot and bring to a simmer
over moderate heat, stirring occasionally. Add the cinnamon stick and
vanilla bean and simmer covered – without stirring – over very low
heat for 30 minutes. Stir in the saffron and cook 1 minute, stirring
to distribute the color of the saffron. Discard the cinnamon and
vanilla and cool to room temperature. Serve garnished with a sprinkle
of brown sugar if desired. Serves 4 to 6.

Blueberry No-Bake Creamy Pie

Inspired by Vegetariana, by Nava Atlas (Amberwood Press, 1999).
Crust
1 & 1/2 cups all-natural bran flake cereal
1/2 cup wheat germ
1/2 teaspoon cinnamon
1 tablespoon honey
3 tablespoons butter, melted
Filling
8 ounces cream cheese, softened
1/2 cup cottage cheese
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/4 cup honey
Topping
1/2 pound fresh blueberries (you may also substitute fresh cherries, pitted and halved, halved strawberries, or raspberries)
1. Using a rolling pin or food processor, crush bran flakes finely. Place in a mixing bowl and add remaining crust ingredients, stirring to combine. Press evenly into a 9-inch pie plate.
2. Cut cream cheese into chunks and combine with other filling ingredients in a food processor, pulsing until smooth.
3. Pour filling over crust, smoothing with a spatula. Arrange blueberries (or other berries) on top.
4. Cover and chill at least 2 hours, then cut into wedges to serve.

Peaches with Blueberry Sauce

2 cups (500 ml) fresh or thawed frozen blueberries
1 tsp (5 ml) grated lemon or orange zest
1/4 tsp (1 ml) ground cinnamon
Sugar or honey to taste (optional)
4-6 large ripe peaches, peeled*, pitted, and sliced
1/2 – 1/3 cup (125-180 ml) slivered almonds, toasted
* To peel peaches, plunge them into boiling water for 10 to 15 seconds
and cool under running water before slipping the skin off the flesh.
Combine the blueberries, lemon zest, cinnamon, and optional sugar and
puree in an electric blender or food processor. Divide the sauce
between 4 to 6 serving plates and arrange the sliced peaches on top.
Sprinkle with toasted almonds. Serves 4 to 6.

Easy Chocolate Truffle

All you need is 3 ingredients,a box of chocolate graham crackers,coolwhip and
hershey’s syrup.
Get a plastic container.an oblong one might be good.
Put a layer of chocolate graham crackers(broken into lg. pieces),in the
container.Squirt some hershey’s syrup in a container of cool whip.put how much you
want for color.Then put a layer of the whipped cream mixture on the graham
crackers,then put more pieces of GC,then more topping then more GC,etc.when you
get to the top layer,put the topping and then crumble up some GC on it,and
cover and put in fridge to chill.

Chocolate Eclair Dessert

36 graham cracker squares (2 1/5 inch)
2 pkg sugar-free instant vanilla pudding – (4 serv size)
2 c nonfat dry milk powder – divided
4 1/4 c water – divided
1 1/2 c light whipped topping – divided
2 t vanilla extract – divided
1 pkg sugar-free instant chocolate pudding – (4 serv size)
1 T chocolate syrup
Evenly arrange 12 graham crackers in a 9 x 13 inch cake pan.
In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups
dry milk powder, and 3 cups water. Mix well using a wire
whisk. Blend in 1/2 cup whipped topping and 1 teaspoon vanilla
extract. Mix gently to combine. Spread half of pudding
mixture evenly over graham crackers. Layer another 12 graham
crackers over top. Evenly spread remaining pudding mixture
over graham crackers. Top with remaining 12 graham crackers.
In a medium bowl, combine dry chocolate pudding mix, remaining
2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract
and remaining 1 1/4 cups water. Mix well using a wire whisk.
Spread chocolate mixture evenly over top of graham crackers.
Cover and refrigerate at least 1 hour. Just before serving,
spread remaining 1 cup whipped topping evenly over top.
Drizzle chocolate syrup evenly over whipped topping.
Refrigerate at least 1 hour. Makes 12 servings.