Posts Tagged ‘desserts’

Update on Nora: Nora finally got through to the doctor who gave her the epidural last week and was told she could double up on pain medicine and come back on September 15th for another procedure. Her boss, who is an orthopedic surgeon got her an appointment with another doctor for this coming Wednesday to discuss surgery. In the meantime she is staying here with us and is in quite a bit of pain. Her most comfortable position is lying on her stomach on the floor. Her dog, Paisley, has been staying with Nora's boyfriend, but has come here for a visit for a couple of days to help cheer her up. Here is a picture of Paisley:

Here's a picture of today's recipe:

A friend at work gave me this recipe for Tiramisu. I'm sure this is not an authentic Italian version, but it's pretty quick and easy to make and we find it quite tasty. You can start with a bought pound cake or bake your own.

Tiramisu

slices of pound cake (enough to line a 9" x 13" glass dish)
3/4 cup coffee, cooled
1 cup sugar
1/2 cup chocolate syrup (Hershey's is good)
8 oz. cream cheese, softened
1 small carton whipped topping
Toffee bits for garnish

Arrange cake slices on bottom of a 9" x 13" glass dish. (Use a fairly deep dish.) Drizzle coffee over cake.
Beat sugar, cream cheese, and chocolate until smooth. blend in whipped topping. Spread on top of cake. Chill several hours before serving. Top with toffee bits to garnish. Note: You can easily substitute low sugar, low fat products for the regular ones in this recipe.

Becka

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Sometimes in the summer you want a nice cool dessert that doesn't involve baking. This dessert fills the bill and you can also make it with very little sugar if you desire. I know some of my readers are diabetic or pre-diabetic and one dear reader has gestational diabetes. This dessert might be one that will fit into your diet plan.

Angel Food Dessert

1/2 of a prepared angel food cake
1 3 oz. package sugar free raspberry gelatin
1 cup boiling water
10 oz. frozen raspberries (reserve a few for garnishing)
8 oz. low-fat raspberry yogurt

Tear the cake into small pieces about 3/4 inch in size. Set aside. Pour boiling water on the gelatin and stir to dissolve. Add the frozen berries and stir. Sometimes this will be enough to thicken the gelatin, if not, refrigerate for a few minutes until the gelatin is slightly thickened--about the consistency of an egg white.
Place half of the cake cubes in a large bowl. Top with half of the yogurt, and then half of the gelatin mixture. Repeat the layers and then chill at least two hours before serving. Garnish with whipped topping and reserved berries.

Variations: You can also make this with strawberries, strawberry gelatin, and strawberry yogurt or peaches, etc. You could substitute vanilla or lemon yogurt or pudding or whipped topping.

Becka

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We have had unusually cold weather here the last few days. Today it was just on the verge of freezing and very windy with rain all day. We live right near a road which is slightly elevated and we heard on the news tonight that it had iced and portions of the road were closed because of downed trees. It's a good night to stay home and get some things done around the house.

I've been wanting to post this recipe for baked fruit for a while. It's a nice recipe to have on hand because it can function as a dessert or a side dish. You can make it with either regular brown sugar or the Splenda brown sugar if you are cooking for a diabetic.

Pear-Apricot Bake

2 Tbsps. butter or margarine
1 16 oz. can of pear halves, drained
1 16 oz. can of apricot halves, drained
1/3 cup brown sugar
1/2 tsp. cinnamon
Cream or ice cream

Melt butter or margarine in a shallow baking dish in a preheated 350 degree oven. Arrange fruit, rounded side up in the baking dish. Sprinkle with the brown sugar and cinnamon. Bake for 30 mins. Serve warm with cream or ice cream as a dessert or plain as a meat accompaniment. Makes approximately six servings.

Enjoy and stay warm this weekend!

Becka

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Awhile back one of my readers, Roberta, asked if I could post some lighter recipes. Here is a light and tasty dessert that is also pretty in my humble opinion. It would be even prettier if you had the right kind of glassware to put it in. You can't see it from my picture, but the jello mixture forms layers. This would show up much better in a tall, slender container. I think this recipe came from a jello ad.

Layered Jello

3 oz. orange gelatin (sugar free works great)
1 1/2 cups boiling water
1 carton Cool Whip (the Light kind works fine)
1 can mandarin oranges

Dissolve the gelatin in boiling water. Stir in about 2 cups of the frozen cool whip. Pour into clear glasses. Chill. This will form two layers. Before serving top with some of the now thawed cool whip and drained mandarin oranges.

You could also try this with other flavors of gelatin and fruits. We really enjoy this and it's a good recipe to know about if you are serving someone who needs to watch his sugar intake.

Becka

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Some Saturdays I putter around in the kitchen for most of the day, alternating between cooking, laundry, and cleaning chores in preparation for Sunday. I love these Saturdays at home since I am at work Monday through Friday. Some Saturdays (such as this past Saturday) I have an outside obligation which means I need to streamline my cooking for Sunday. This means I need to pull out some recipes which go together quickly. The following is such a recipe.

If you need a quick, easy dessert, this is the one for you. It can be made with light cream cheese and light whipped topping if you desire. It takes just five ingredients.

Karen's Cheesecake

1 prepared graham cracker crust
1/2 cup powdered sugar
8 oz. cream cheese, softened
8 oz. cool whip, thawed
Fruit topping of your choice

Cream together the cream cheese and the powdered sugar. Add the cool whip and combine thoroughly. Put in the pie shell. Chill for several hours or overnight. Top with fresh fruit or canned pie filling, if desired.
Enjoy!

The finished cheesecake:

Topped with blueberry pie filling:

Becka

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