Chilled out desserts
Spiced sesame oranges, center, grasshopper ice cream pie, left, and Roquefort pears, back, are sophisticated summer desserts.
Roquefort pears are a sophisticated summer dessert.
A shortcut recipe for a rich -- yet low-fat -- dessert.
- Spiced Sesame Oranges
•2 large navel oranges
•2 tablespoons honey
•1 teaspoon vanilla extract
•1/2 teaspoon ground cinnamon
•1 teaspoon black sesame seeds
•1 teaspoon white sesame seeds
•1/2 cup soft goat cheese, crumbled, or 1/2 cup plain yogurt
Using a sharp knife, slice off the orange skins, removing all the white pith and catching any juices on a plate or in a bowl. Slice each orange crosswise into 5 or 6 slices and place in a shallow bowl.
In a small bowl, stir together honey, vanilla, cinnamon, sesame seeds and collected juice; mix until combined. Drizzle over the orange slices and chill for up to 45 minutes.
Divide the slices among 4 plates. Top each with 2 tablespoons goat cheese, drizzling the sauce on top.
- Chocolate Mousse Fix
2 cups fat-free ricotta cheese
3/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 tablespoon milk, plus more if needed
1 teaspoon vanilla extract, crème de cacao, Kahlua or Grand Marnier
Combine all ingredients in a food processor or blender and process for several minutes or until smooth. Add another tablespoon of milk if the mousse is too thick.
Divide evenly among four small dishes. Serve immediately, or cover and refrigerate until needed.
From “Chocolate on the Brain,” by Kevin Mills and Nancy Mills
- Grasshopper Ice Cream Pie
30 cream-filled chocolate sandwich cookies
5 tablespoons butter, melted
1/2 gallon mint chocolate chip ice cream
1 8-ounce container frozen whipped topping, thawed
1/2 cup sifted powdered sugar, optional
1/2 teaspoon vanilla extract
Process cookies in a food processor or blender until ground; add butter and process until blended.
Reserve 1/2 cup of the cookie mixture. Firmly press the remaining mixture into an ungreased 13-by-9 inch pan. Chill for 30 minutes. Meanwhile, soften ice cream at room temperature for 10 to 15 minutes.
Spoon ice cream over chilled crust. Cover and freeze for at least an hour.
Stir together whipped topping, powdered sugar and vanilla; spread over ice cream. Sprinkle with the reserved 1/2 cup crumbs. Cover and freeze at least 8 hours.
From“Classic Southern Desserts,” by the editors of Southern Living
- Roquefort pears
3/4 cup crumbled Roquefort or other good blue cheese
1/2 cup mascarpone or cream cheese, softened
Juice of 1 lemon
4 large pears
1 cup pecans or walnuts, finely chopped
4 leaves fresh mint, for garnish
Using the back of a spoon or fork, mix blue cheese and cream cheese together in a small bowl until smooth.
Combine lemon juice with 1/2 cup water in a small bowl.
Peel pears if desired, leaving the stems attached, and trim a ¼-inch slice off the bottom of the pears so that they will stand upright. Cut each pear lengthwise in half, remove the core and scoop out a cavity inside each pear half. Dip both sides of each half into the lemon water immediately after preparing to prevent discoloring.
Divide the cheese into eight portions. Place the nuts on a piece of waxed paper. Fill the cavities of the pears with the cheese mixture, then press the two halves of each pear together so that they are whole again.
Smooth or remove any cheese that shows between the two halves. Roll the pears in the nuts. Stand pears upright on a plate or tray. Cover loosely with plastic wrap and refrigerate for an hour before serving.
Just before serving, sprinkle pears with nuts and garnish each pear by inserting a mint leaf near the stem. Serve pears upright on dessert plates, providing forks and knives.
Adapted from “The Cheese Lover’s Cookbook,” by Paula Lambert
- Stout Floats
8 tablespoons chocolate syrup, chilled, divided
6 tablespoons Kahlua or other coffee liqueur, divided
6 generous scoops chocolate ice cream
3 12-ounce or 2 1-pint bottles stout, chilled
Unsweetened whipped cream, optional
Pour 1 tablespoon chocolate syrup and 1 tablespoon coffee liqueur into each of 6 tall 10- to 12-ounce glasses. Add a scoop of ice cream to each.
Add 5 to 6 ounces of stout to each glass, tilting the glass and pouring gently down the side to prevent too much head from forming. Garnish with whipped cream, if desired, and drizzle each serving with 1 teaspoon chocolate syrup.
Adapted from “Sinfully Easy Delicious Desserts,” by Alice Medric
Posted: Sunday, July 22, 2012 12:01 am
Sunday, July 22, 2012 12:01 am.