5-Minute Fruit Mousse Recipe

 [Photograph: Nila Jones]

Ingredients

• 8 1/2 ounces (about 2 1/4 cups) frozen berries or other fruit
• 2 tablespoons of sugar (or use sugar, honey, maple syrup or stevia extract to taste)
• 1 large egg white
• Fresh berries and whipped cream for serving (optional)

Directions

Add fruit to the bowl of a food processor. Process to a rough puree, about

1 minute.

Add the sugar or another sweetener and pulse briefly to combine. If you're

using a different sweetener, add a small amount at a time to taste.

Add the egg white and process until smooth and fluffy and the mixture

has lightened in color and doubled or tripled in volume, 2 to 3 minutes.

If the mixture clings to the sides of the food processor's bowl too much

(this may happen if the blade doesn't extend all the way to the sides of

the bowl), transfer the mixture to a normal medium-sized bowl and beat

with a mixer fitted with the whisk attachment until fluffy.

Spoon the mousse into glasses and top or layer with fresh berries and/or

Whipped cream (optional). Serve immediately or store in the refrigerator

for up to 2 hours (because this mousse has very little sugar in it, it's not

very stable and it won't hold for longer than that).

Serves 4-6            10 min Total Time prepare

• Because this mousse is made with frozen fruit, you can make it all year round.
• This mousse makes a great last-minute dessert, because it only takes 5 minutes to make and uses ingredients you can easily keep on hand.
• The egg white helps leaven a fruit puree into a light and fluffy dessert.

Note: This mousse contains raw egg white. Pasteurized egg whites can be used, though the mousse might not turn out quite as fluffy. Those concerned with the health risk of raw eggs should not make or consume this recipe. I call for a little refined sugar in this recipe, but feel free to use honey, maple syrup, or even stevia extract instead, or leave the sweetener out altogether.

To view the recipe and read more about it, go to: SeriousEats.com

Stay Spicy and Read Lots!!

C ~

💋

www.authorcasalo.com

Indulge in the Spicy Side of Romance

Peach and Raspberry Pavlova Parfait

Photo: Becky Luigart-Stayner

Peach and Raspberry Pavlova Parfait

Ingredients

• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/4 cup sugar, divided
• 1 cup vanilla fat-free yogurt
• 2 cups sliced peeled peaches (about 6 to 7 peaches)
• 1 cup raspberries
• 1 cup vanilla meringue cookie crumbs (such as Miss Meringue Minis; about 12 mini cookies, coarsely crushed)
• 12 vanilla meringue mini cookies

Step 1

Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until blended.

Step 2

Combine 1 tablespoon sugar, peaches, and raspberries in a large bowl, tossing to coat. Let stand 5 minutes.

Step 3

Spoon 2 tablespoons cheese mixture into each of 6 (8-ounce) glasses; top each with 1/4 cup peach mixture and 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.

RECIPE BY COOKING LIGHT August 2004

Not sure if you guys noticed, but I like desserts that do not take a lot of steps or ingredients. 😉

Read Lots and Stay Spicy!!

C ~
💋

www.authorcasalo.com
Indulge in the Spicy Side of Romance

Choose a Fruit - Fool

Choose a Fruit - Fool

Yes, LOL. That's the name of this dessert 😁😋

ingredients

• 1 1/2 cups fruit (raspberries; blackberries; blueberries; thinly sliced strawberries; finely chopped apricots; or finely chopped, peeled peach, mango, or kiwi fruit)
• 1 to 2 tablespoons granulated sugar
• 1 cup whipping cream 
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• Additional fruit (optional)
• Cookies (optional)

directions

1. For fruit: In a large mixing bowl, combine the fruit and 1 to 2 tablespoons sugar. Let mixture stand for 10 minutes. Place 1 cup of the fruit mixture in a food processor or blender. Cover and process or blend until pureed. Stir pureed fruit back into fruit in bowl. Cover and chill about 2 hours or until cold.
2. For whipped cream: In a chilled medium mixing bowl, combine whipping cream, 2 tablespoons sugar and the vanilla. Beat with an electric mixer using chilled beaters on medium speed until almost-stiff peaks form.
3. With a rubber spatula gently fold the pureed fruit into the whipped cream mixture, leaving visible swirls. To serve, divide the swirled fool among four to six small dessert glasses or dishes. Serve immediately or cover and chill up to 2 hours before serving.

OK, this looks wicked easy to make! 4 Ingredients! If I can do this, anyone can!!

For the full article go to: Midwest Living

C ~

💋

www.authorcasalo.com

Indulge in the Spicy Side of Romance

Strawberry Shortcake

Strawberry Shortcake is one of my all time favorite summer desserts. 

When pregnant it was strawberry season and lets just say, it's a good thing I had my son when I did or else I probably would have gained 100 pounds from strawberry shortcake alone 

I'm picky on my biscuits or cake that is used. If it's a biscuit, it had better be the best biscuit I've had. I find most dry and I'm not thrilled with that, yet I can't stand those yellow fill cake shells they sell in the store either.

My son makes this delicious white cake, it's moist, yet a bit dense to stand up to the strawberries.

As I have to have mine pureed and then strained to remove the seeds. I love the puree all over the cake with fresh homemade whipped topping.

YUM!!

My kid loves me lol as he'll stand there, puree and strain the strawberries, then make the whipped cream!

Eat well and Stay Spicy!!

C  ~

Pineapple Upside Down Cake Sunday

Pineapple Upside Down Cake Sunday

• Makes: 4 servings
• Hands On 15 mins
• Total Time 15 mins

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.

ingredients

• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon
• 1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
• 1 pint dulce de leche or vanilla ice cream
• 1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
• Whipped cream
• 4 maraschino cherries with stems

directions

1. In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
2. Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

tip

• * To toast pound cake: Preheat oven to 350 degrees . Spread crumbled pound cake pieces on a 15x10x1-inch baking pan. Bake for 5 to 10 minutes or until lightly toasted.

nutrition facts

(Pineapple Upside-Down Cake Sundaes)

Servings Per Recipe 4, Fat, total (g) 30, vit. A (IU) 605, cal. (kcal) 786, calcium (mg) 424, pro. (g) 12, Potassium (mg) 639, sugar (g) 106, fiber (g) 1, sodium (mg) 385, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 16, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 8, carb. (g) 120, Niacin (mg) 1, sat. fat (g) 18, Riboflavin (mg) 1, Thiamin (mg) 0, chol. (mg) 128, vit. C (mg) 19, iron (mg) 1

From our friends at Midwest Living - all rights reserved.

Don't forget to check out Friday's Fun Drink Friday for a yummy drink to pair with the dessert above!!

Have a safe and fun summer and remember to Read Lots and Stay Spicy!!

C  ~

www.authorcasalo.com

C.A. @ Simon and Schuster

 

No Bake Summer Dessert w/Raspberries

No Bake Raspberry Cheesecake Pots

Check out Friday's - Fun Drink Friday blog to see drink I think will go well with this scrumptious dessert!!

TOTAL TIME: 0:25

PREP: 0:25

LEVEL: EASY

YIELD: 8 JARS

INGREDIENTS

Cheesecake Batter

• 1½ package cream cheese
• 3 tbsp. granulated sugar
• 1 c. heavy cream
• 1 tbsp. fresh lemon juice

Other Ingredients

• 8 graham crackers
• 12 oz. fresh raspberries
• ½ c. raspberry jam
• 8 glass jars

DIRECTIONS

1. Using an electric mixer, beat the cream cheese and sugar until smooth.
2. Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes. Beat in the lemon juice.
3. Spoon graham cracker crumbs into the jars. Top with cheesecake batter, raspberries, and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.

Compliments of and all right to: Woman's Day