Archive | desserts RSS feed for this section

Passion-Fruit Yogurt

6 Dec

I like yogurt… but I no longer buy fruit-flavored yogurts because most of them are made with gelatin.  Only a few brands out there make fruit-flavored yogurts without gelatin.  We can talk about those brands later on…

So for years now, I mostly buy plain or vanilla-flavored yogurt.  I have grown to love eating the yogurt plain like that.  I love it in creamy dips, smoothies or just with a drizzle of honey or agave nectar.  But every once in a while, I like a fruit-flavored yogurt… that’s how I started making these…

Usually fruit-flavored yogurts come already mixed or with the fruit at the bottom. My version has the fruit on top…

 

PASSION-FRUIT YOGURT

½ cup of plain or vanilla yogurt
The pulp of 1 passion fruit
1 tbs agave nectar or honey
  1. Just mix the ingredients in a small demitasse… mix together well and enjoy.

The seeds of the passion fruit will give a nice crunch to the treat.  I enjoy this as a breakfast, as a treat, as a dessert.

Don’t the seeds look awesome on top of the yogurt???

Passion-Fruit Yogurt on Foodista

Tags: ,

Cranberry Trifles

27 Nov

It’s been a few years now that I gift Cranberry Preserves as a Xmas gift.  People love it…

Cranberry juice is popular here in Puerto Rico, but eating fresh cranberries is not.  I usually get asked by EVERY cashier at the supermarket every time I buy the Ocean Spray bags of fresh cranberries what do I make with them.  It’s super weird…   I usually explain to them that I make a jelly with them… but now I can also mention that I make these trifles too… which will bring us to a different dilemma with them – explaining what’s a trifle?

I like this recipe because it makes use of any leftover cranberry preserves you might have from Thanksgiving and looks super pretty too.  We made them last in wine glasses, but you can certainly make them in a large trifle dish too.  I got the inspiration for this dish from the Everyday Food December 2008 issue.   I like it because you can prepare some parts ahead, buy some others and just assemble… and if you purchase the pound cakes, no baking necessary.

 

CRANBERRY TRIFLES

2 cups of cranberry preserves – recipe here
1 loaf of pound cake – or make this recipe for egg-less yellow cake here… – cut up into 1” cubes
1 tub of whipped topping
½ cup passion fruit juice
  1. In your preferred presentation dish assemble first a layer of the cranberry preserves at the bottom.
  2. Then place a layer of cake cubes.  Dampen them with a little passion fruit juice using a pastry brush.                                                
  3. Place a layer of cranberry preserves on top of the layer of cake.
  4. Place a layer of whipped topping on top of cranberries.
  5. Continue layering this same way until you reach the top of the dish you’re serving it in… finishing with the whipped topping.

Place in the refrigerator for about an hour before serving.  This will allow the flavors to mix in together.

Tags: ,

Organic Lollipops

8 Nov

I have a sweet tooth… and for Halloween all I was craving were there lollipops from Yummy Earth.

 

Paletas

I tasted them first when my mom received them as a gift for her birthday.  They are not easy to find here in Puerto Rico, but you can indeed find them.  They’re not only delicious, but they’re also ORGANIC.

The bag comes in 4 flavor varieties…  my favorite are Pomegranate Pucker and Mango Tango.

 Try them soon and let me know what you and your kids think, OK?

Tags:

Mango Sorbet with Kiwi Fruit

26 Jun

You have friends over and little time to make dessert? 

Embellish a store-bought frozen dessert with fresh fruit…   easy peasy.  And if the colors are as striking as these, nobody will even question your culinary skills.

 

 Mango Sorbet w-Kiwi

MANGO SORBET WITH KIWI FRUIT

1 pint of Häagen Dazs Mango Sorbet
2 kiwi fruit, peeled and diced

 

  1. Take some pretty glasses or cups
  2. Scoop 2 sorbet balls and garnish with kiwi pieces on top
  3. Wipe the sweat off your face after all this hard work… 🙂

Tags: ,

Fresh Strawberry Sauce

30 Apr

This is another of the recipes related to my Foodbuzz’s 24,24,24 April event…  A Very Veggie Experiment.

 

Recently, my goddaughter Kamila told me she loved strawberry ice cream. So when this idea of making dinner for her and her siblings started, I decided to make strawberry ice cream from scratch for her.  Unfortunately, I live this crazy life that I did not have time to fix it.  So I decided to do the next best thing I knew… prepare a fresh strawberry sauce to top vanilla ice cream.

This is great with any berry, in fact, the original recipe I learned from Ina Garten in her Barefoot in Paris book.  I had made it with raspberries, but strawberries are cheaper and more readily available.

 

 strawberry-sauce

 

VANILLA ICE CREAM WITH FRESH STRAWBERRY SAUCE

1 pint of fresh strawberries, hulled and cut in quarters  
½ cup brown sugar
¼ cup water
½ cup strawberry preserves
  1.  In a small saucepan over medium heat, place strawberries, sugar and water and cook them for about 5 minutes, until the sugar dissolves and the fruit starts to breakdown a bit.
  2. When the fruit has cooled down a bit, add them to the bowl of a food processor.  Add the preserves and pulse a few times to combine.
  3. salsa-strawberry-prep1
  4. Transfer to a small bowl and refrigerate for a few hours until ready to serve.

 

Surprisingly, the little ones loved this strawberry sauce, not so much the older ones.  Kamila even wanted hers with a fresh strawberry as a garnish.  Her older brothers exchanged theirs for plain ice cream.

Tags: ,

← Older Entries
Newer Entries →