For the icing
Chocolate Fudge Mousse
Ice Cream
1 cup water
1 cup sugar
1/4 cup cocoa powder
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Chocolate Angel Food Cake
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| Chocolate Angel Food Cake Preheat oven to 375° F. Cut parchment paper to fit the bottom of a 10-inch cake pan and place in the bottom of the ungreased pan. Triple sift flour, cocoa and 1/2 cup sugar and set aside. Whip egg whites and water until foamy, then add cream of tartar and salt. Slowly add remaining superfine sugar when whites reach soft peak stage. Whip until whites hold a stiff peak and add extract into the meringue. Transfer meringue to a large bowl and fold in dry ingredients, being careful not to deflate egg whites. Mixture should stay stiff. Pour the batter into the prepared pan and gently smooth the top. Run a knife through the center of the cake to eliminate air holes and bake until cake is springy to the touch, about 30-45 minutes. Cool completely and remove from pan. Fat-Free Cocoa Icing In a small saucepan, heat water with sugar. Bring to a boil and remove from heat. Whisk in cocoa powder and let cool. Split cake in half horizontally. Line cake pan with plastic wrap, making sure the wrap extends generously beyond the top rim of the pan. It must be large enough to cover the top of the finished cake for freezing. Place bottom half of cake back in the pan. Let ice cream soften a few minutes, then spread in a 1-inch-thick layer on the cake. Cover ice cream with the top cake layer. Cover cake with plastic wrap and freeze completely, at least 4 hours. To serve, remove the cake from the freezer. Turn upside down to unmold, pulling on plastic wrap if necessary. Remove all plastic wrap and turn cake right-side-up on a platter. Using a knife dipped in hot water, slice cake into 12 pieces. Drizzle each slice with cocoa icing. Serves 12. |
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Cookies 'N Cream Waffles with
Raspberry Sauce
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Whisk together eggs, half-and-half and melted butter. Set aside. In a large
bowl, combine dry ingredients. Add egg mixture and stir until thoroughly
blended. Pour batter into preheated waffle iron and cook until golden brown. Set aside 2-3 berries per serving for garnish. Place remaining berries and juice in blender and puree until smooth. Place a waffle on each plate and top with a scoop of ice cream. Top ice cream scoops with raspberry sauce and garnish with additional raspberries. Serves 6. Low-Fat Alternative: Substitute Bisquick Low-Fat Waffle Mix for the Waffle Recipe |
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Ice Cream Truffles
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Using a 1 1/2-inch-diameter ice cream scoop, make 8 small scoops of each
flavor. Place scoops on a tray lined with wax or parchment paper. Freeze
until ready to assemble. To Assemble: Place coconut, cocoa powder and nuts on separate dinner-sized plates. Roll Vanilla Ice Cream scoops in the coconut. Roll French Silk scoops in cocoa powder. Roll Caramel Praline Crunch Frozen Yogurt scoops in pecans. Immediately after rolling, place scoops back on tray and return to freezer. Freeze 2-3 hours before serving. To Serve: Stir together chocolate syrup and hazelnut-flavored liqueur. Pour a small pool of chocolate sauce on 8 separate dessert plates. Place one of each flavor ice cream truffle on each plate. Drizzle with additional sauce. Serves 8. |
Per Serving: Calories 275 (24% from fat); Fat 7.3 g |
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Mint Mud Pie
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| Fill crust with slightly softened ice cream, mounding in the center. Freeze until solid. Slice into 12 pieces and top each with a dollop of whipped cream and a few chocolate shavings or sprinkles. Serves 12. |
Nutritional Analysis Per Serving:
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Apple Beignets
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Combine flour, baking powder, salt, sugar, nutmeg, cinnamon, egg and apple
juice. Mix well until smooth. Let stand 20 minutes. Cut apple rings in half. In a deep skillet or deep fryer, heat oil to 375° F. Dip apples into batter and fry in the hot oil, turning once during cooking. Frying time will be about 3 minutes, or until golden brown. Drain on paper towels. Serve warm with a scoop of ice cream. Allow 3-6 slices per serving. Garnish with a cherry if desired. Serves 4. |
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Strawberry Trifle
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Preheat oven to 350° F. Grease and flour a loaf pan. Cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add vanilla and milk. Sift together flour, baking powder and salt. Add to batter and mix until just blended. Pour batter into prepared pan and bake 30-60 minutes. A skewer inserted into the center should come out clean. Cool in pan 20 minutes, then remove from pan and cool completely. Cut pound cake into 1-inch-square chunks. Hull strawberries and cut in half vertically. Place them in a bowl and sprinkle with a tablespoon or so of sugar. Cover and let soak for 15 minutes. In a trifle bowl or other deep, clear dish layer strawberries, pound cake chunks, strawberry jam and ice cream to the top of the bowl. If making ahead, cover bowl with plastic wrap and freeze. Thaw 15-20 minutes before serving time. Cover with whipped cream and spoon out to serve. Serves 15. |
Nutritional Analysis Per Serving:
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Summer Berry Shortcake
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Preheat oven to 425° F. Mix dry ingredients in a large bowl. With your hands or a pastry cutter, combine butter and flour until it resembles coarse crumbs. Make a well in the mixture and add egg, vanilla and a bit of buttermilk. Mix together until it just holds together, adding more buttermilk as needed. Place dough on a floured board and roll out to 3/4 inch thick. Cut out shortcakes with a 3-to-4-inch cutter. Place shortcakes on a parchment-lined sheet pan. Brush the tops with some of the egg glaze and sprinkle with sugar. Bake about 15-25 minutes until risen and golden brown. Cool completely. Split shortcake in half horizontally. Place bottom half on serving plate. Spoon mixed berries on top of shortcake. Cover with a scoop of ice cream and top with the upper half of the shortcake. Top with whipped topping and additional berries, if desired. Serves 6. |
Nutritional Analysis Per Serving:
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