Dessert Recipes

Some great recipes! Thanks for sharing.

Double-Caramel Turtle Cake

Yield: 16 servings

Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour (7 1/2 ounces)
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Frosting:
2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons fat-free milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar
Topping:
2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
1/4 cup finely chopped pecans, toasted
Preparation
Preheat oven to 350°.

To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.

Nutritional Information
Calories:
309 (24% from fat)
Fat:
8.4g (sat 4.3g,mono 2.9g,poly 0.8g)
Protein:
3.7g
Carbohydrate:
56.7g
Fiber:
1.9g
Cholesterol:
42mg
Iron:
1.5mg
Sodium:
249mg
Calcium:
41mg

Mixed Berry Trifles

Any summer berries will work, and you can substitute other fruit liqueurs for the Grand Marnier. Reserve remaining liqueur for Sunday morning lattes.

Yield: 4 servings (serving size: 1 trifle)

Ingredients
3 Citrus Shortcake squares, each cut into 8 cubes
1 3/4 cups fat-free plain Greek yogurt
3 tablespoons sugar, divided
2 tablespoons Grand Marnier (orange liqueur), divided
1/2 teaspoon grated orange rind
1 cup strawberries, quartered
1 cup blackberries, halved
Preparation
1. Preheat oven to 375°.

2. Place Citrus Shortcake cubes on a baking sheet lined with parchment paper. Bake at 375° for 10 minutes or until toasted, turning after 5 minutes. Cool completely on pan on a wire rack.

3. Combine yogurt, 2 tablespoons sugar, 1 tablespoon liqueur, and rind.

4. Combine strawberries, remaining 1 tablespoon sugar, and remaining 1 tablespoon liqueur in a medium bowl. Gently stir in blackberries.

5. Place 3 shortcake cubes in each of 4 (8-ounce) glasses or dessert bowls. Top each serving with about 1 tablespoon fruit mixture; top fruit mixture with 1 1/2 tablespoons yogurt mixture. Repeat layers, ending with yogurt. Serve immediately, or cover and refrigerate up to 1 hour.

Nutritional Information
Calories:
291
Fat:
5.2g (sat 2.8g,mono 1.3g,poly 0.5g)
Protein:
12.2g
Carbohydrate:
45.5g
Fiber:
3.1g
Cholesterol:
46mg
Iron:
1.1mg
Sodium:
223mg
Calcium:
123mg

Low fat Carrot Cake

Ingredients
 6 oz (175 g) dark brown soft sugar, sifted
 2 large eggs at room temperature
 4 fl oz (120 ml) sunflower oil
 7 oz (200 g) wholemeal self-raising flour
 1½ level teaspoons bicarbonate of soda
 3 rounded teaspoons mixed spice
 grated zest 1 orange
 7 oz (200 g) carrots, peeled and coarsely grated
 6 oz (175 g) sultanas
For the topping:
 9 oz (250 g) Quark (skimmed-milk soft cheese)
 ¾ oz (20 g) caster sugar
 2 teaspoons vanilla extract
 1 rounded teaspoon ground cinnamon, plus a little extra for dusting
For the syrup glaze:
 juice ½ small orange
 1 dessertspoon lemon juice
 1½ oz (40 g) dark brown soft sugar
 Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need a non-stick oblong cake tin measuring 6½ x 10 inches (16 x 25.5 cm), top measurement 7 x 10½ inches (18 x 26.5 cm),1½ inches (4 cm) deep, the base lined with silicone paper (parchment).
This recipe is taken from How to Cook Book One.

Method

Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. 

Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. 

Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre. 

While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. 

Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. 

Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.

my go to dessert is angel food cake with strawberries and whipped topping. i cut the strawberries up ahead of time and use artifical sweetner, but you could just as easily split it into 2 containers (one with real suger, one with artifical sweetner). then get the fat-free cool whip and the regular. then your guests can choose how good they want to be

my easy-very pretty-go-to-dessert! :flowerforyou:

BERRY AND WHIP ANGEL FOOD CAKE:

Only 3 ingredients:
1. angel food cake store bought
2. frozen mixed berries (blue, red, strawberry, etc)
3. 8 oz tub of sugar free or lite cool whip

-turn cake upside down on a cute cake platter.
-defrost your frozen berries. take 1/2 cup of them and mash them up and make a "sauce"
-coat the cake in the cool whip
-add berries and sauce to top and freely decorate

so easy!!! :bigsmile: