Sunday, June 23, 2013

Frozen Coffee Cheesecake - Kahlua Flavored

This Frozen Kahlua Coffee Cheesecake is a variation of a recipe I got from a good friend.  This coffee cheesecake is  divine and yet still effectively low-cal.  I served it during Mother's Day brunch for some on special diets.  This is one of those desserts that looks decadent and oh-so-sinful, but is surprisingly light!   

Frozen Kahlua Coffee Cheesecake
1 1/4 cups chocolate wafer cookies, (I used about 20 Reduced fat Oreo cookies)
1/4 cup sugar
1/4 cup butter, melted
1- 8 oz package  low-fat cream cheese, softened
1 14 oz can Sweetened Condensed Milk
2/3 cup chocolate flavored syrup (50% less sugar)
2 Tablespoon  plus 1 tsp of  Kahlua flavored  brewed coffee (or any coffee)
1 cup light whipping cream, whipped

  • Process cookies into crumbs (by using a food processor) . 
  • In a small bowl, combine crumbs, sugar and butter.
  • In a buttered 9 inch springform pan , pat crumbs firmly on bottom of pan.
  • Chill for at least 30 minutes.
  • In a large mixer bowl, beat cream cheese until fluffy
  • Add condensed milk, coffee and chocolate syrup. Mix well.
  • Fold in whipped cream. Pour into prepared pan. Cover. Freeze 6 hours or until firm.
  • Put leftovers back in the freezer.

Tuesday, June 18, 2013

Chocolate Custard with Butterscotch Cream

I have to thank Paula Deen for this Baked Chocolate Custard with Butterscotch Whipped Cream recipe.  My family loves it so much, it has become one of my boys' favorite desserts, and was served at our recent Mother's Day Brunch.  This decadent custard recipe caters to chocolate me!

 Baked Chocolate Custard
 with Butterscotch Whipped Cream
Serve 6


1 cup (6oz)
 semisweet chocolate chips
1 cup heavy cream
1 cup milk
4 egg yolks
3 Tablespoon sugar
pinch of salt

Whipped cream
1 cup heavy cream (I used the light version)
5 Tablespoon Butterscotch Sundae Syrup

Heat  oven to 300 degrees.

Put chocolate chips in a medium heat proof bowl.  Bring the heavy cream and milk to a light boil in a medium saucepan over low heat. Pour hot cream mixture over the chocolate  and whisk until smooth.

In a large bowl, whisk egg yolks, sugar and salt.  Whisk in about 1/ 2 cup of chocolate mixture.  Then add egg mixture to remaining chocolate mixture.  Strain custard through a fine mesh sieve, and divide among six ramekins.

Put the ramekins in a large roasting pan.  Pour hot water into the pan until it reaches halfway up the sides of the ramekins.  Cover pan with foil and poke small holes in the foil.   Bake on the center rack until the edges of the custard are slightly set but the center still jiggles, about 30-35 minutes.  Let custards cool completely.  Cover and refrigerate for at least 3 hours.

In a bowl, beat remaining cream and sundae syrup with an electric mixer on medium high speed until thickened.  Top each custard cup with a dollop of whipped cream.

Sunday, June 9, 2013

Broccoli and Fruit Salad - Vegan Recipe

This Vegan  Broccoli and Fruit Salad, served during Mother's Day Brunch,  is courtesy of my very dear friend, Jeanne de Castro, who is a vegan.   She made this salad at another close friend's retirement party and everyone loved it.  I've since used this recipe with a mild change for gatherings where people have special food requirements.  Just about everyone with special requirements will eat this vegan salad -  it's easy and so healthy!  To top it off, the salad's vibrant colors make for a great presentation!

1  1/2 Tablespoon vegan mayo, (I've used light Best mayo)
1 Tablespoon  apple cider vinegar (white wine vinegar can be used)
1 1/2 tsp  mustard
2 Tablespoon  agave nectar (I've used honey)
1 1/2 tsp lemon juice
Salt and pepper, to taste
Mix together and set aside.

1 head of brocolli (stems chopped off, use the flowerets only)
1  large  chopped Fuji apple
1/4 cup of  craisins  (optional)                    
1 cup white or red or black seedless grapes, halved lengthwise, or a combination
1/4 cup nuts (optional)
1 stem of a large carrot, shredded                                    

Toss and gently mix in the dressing. Keep in the refrigerator until ready to serve for at least 2 hours.  The longer it's refrigerated the better the flavor is. 


Sunday, June 2, 2013

Mango Fruit Cream Custard

This Mango Fruit Creme Custard is my version of a  passion fruit custard I  tasted in an Italian Restaurant.  I often try to recreate something I've enjoyed eating outside, as restaurants are a great source for new food ideas.  It took a bit of experimenting to get the consistency, creaminess and richness., but ta da! (See also Mother's Day Brunch)

Mango Fruit Creme
Serves at least 6 -8 (depending on ramekin size)
1 1/2 large ripe mango, chopped
2 1/2 cups heavy cream (or a mixture of light and heavy cream)
5 eggs
6T sugar

  • Preheat oven to 350 degrees.
  • Heat the cream just before boiling point (at least 10-13 minutes) at medium low heat. Set aside.
  • Cut out mango, use a chopper, lightly process (just until it looks coarsely chopped)
  • Beat together chopped mango with the eggs and sugar.
  • Whisk in the hot cream until the mixture is nicely blended then pour gently into the ramekins.
  • Place ramekins onto half filled roasting pan. Bake for 25-30 mintues, or until set, then let cool for at least 5-10  minutes before chilling.
  • Chill overnight.  Serve cold.