Help me out....Mexican style dessert
Replies
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Sorry I do not know what happened.0
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Sorry I do not know what happened0
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I am so sorry I hope they quit reposting! :frown:0
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I wish there was a way to delete these. I feel awful. At least I can go in and edit them. I hope this is the last repost.0
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Tropical fruit salad with mexican cream offered as a topper.
Grilled mango.
Fruit (especially mangos and melons) with chile and lime (If you have the stores around, Tajín is great for this).
My husband is Mexican and they eat this alllll the time! Tajin in the best chile we have tried so far. It really does help curve the sweet tooth with a spicy kick!0 -
Mexican Chocolate Soufflés
YIELD: 8 servings
COURSE: Desserts, Puddings/Custards
Ingredients
Cooking spray
3 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
3/4 cup fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur (such as Kahlúa)
1 large egg yolk
1/4 teaspoon cream of tartar
6 large egg whites
2 tablespoons granulated sugar
Powdered sugar (optional)
Preparation
Preheat oven to 375°.
Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately
Amount per serving
Calories: 178
Calories from fat: 28%
Fat: 5.6g
Saturated fat: 2.7g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.2g
Protein: 5.3g
Carbohydrate: 30.7g
Fiber: 1.9g
Cholesterol: 26mg
Iron: 0.9mg
Sodium: 90mg
Calcium: 41mg0 -
Capirotada (Mexican Bread Pudding)
YIELD: 8 servings
COURSE: Desserts, Puddings/Custards
Ingredients
1 1/4 cups packed dark brown sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
2 tablespoons butter, cut into small pieces
Cooking spray
3/4 cup (3 ounces) shredded Monterey Jack cheese
Preparation
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm
Amount per serving
Calories: 313
Calories from fat: 27%
Fat: 9.3g
Saturated fat: 4.4g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 0.9g
Protein: 5.8g
Carbohydrate: 52.6g
Fiber: 1.4g
Cholesterol: 19mg
Iron: 1.6mg
Sodium: 289mg
Calcium: 140mg0 -
Mexican Chocolate Cream Pie
YIELD: 8 servings (serving size: 1 slice)
HANDS-ON: 35 MINUTES
TOTAL: 4 HOURS
COURSE: Desserts, Pies/Pastries
Ingredients
Crust:
1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons egg white
2 tablespoons butter, melted
Cooking spray
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon unsweetened cocoa
1/4 teaspoon instant espresso powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg
1 large egg yolk
1 3/4 cups 2% reduced-fat milk
2 ounces dark chocolate, chopped
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Preparation
1. Preheat oven to 375°.
2. To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
3. To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
4. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs
Amount per serving
Calories: 278
Fat: 10.3g
Saturated fat: 5.8g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1g
Protein: 5g
Carbohydrate: 42.1g
Fiber: 1.3g
Cholesterol: 57mg
Iron: 1.5mg
Sodium: 231mg
Calcium: 81mg0 -
Tres Leches Cake
YIELD: 12 servings (serving size: 1 slice)
COURSE: Desserts, Cakes/Frostings
Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
1/4 teaspoon salt
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
3 large eggs
2/3 cup all-purpose flour
Milk Mixture:
1 cup half-and-half
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can fat-free evaporated milk
Meringue:
3 large egg whites
1 cup sugar
1/3 cup water
1 teaspoon lemon rind
1 teaspoon vanilla extract
Preparation
Preheat oven to 350°.
To prepare cake, coat a 13 x 9-inch baking dish with cooking spray; dust with 1 tablespoon flour.
Place salt and 4 egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Place 1 teaspoon vanilla and eggs in a large bowl; beat until thick and pale (about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly spoon 2/3 cup flour into dry measuring cups; level with a knife. Gently fold flour into egg mixture. Spoon batter into prepared dish. Bake at 350° for 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes in pan on a wire rack.
To prepare the milk mixture, combine the half-and-half, condensed milk, and evaporated milk. Pierce the entire top of cake with a fork, and pour the milk mixture over the cake.
To prepare meringue, beat 3 egg whites with a mixer at high speed until foamy. Combine 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in rind and 1 teaspoon vanilla. Spread over cake
Amount per serving
Calories: 309
Calories from fat: 11%
Fat: 3.9g
Saturated fat: 1.9g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.4g
Protein: 9.7g
Carbohydrate: 58.5g
Fiber: 0.2g
Cholesterol: 68mg
Iron: 0.7mg
Sodium: 171mg
Calcium: 197mg0 -
Dulce de Leche
YIELD: 2/3 cup (serving size: about 1 tablespoon)
COURSE: Sauces/Condiments
Ingredients
1 (14-ounce) can fat-free sweetened condensed milk
Preparation
Preheat oven to 400°.
Pour the sweetened condensed milk into a 9-inch pie plate, and cover with foil. Place the pie plate in a shallow roasting pan.
Add enough hot water to the pan to come halfway up the sides of the pie plate. Bake the milk at 400° for 1 1/2 hours, adding additional water as needed.
Remove the pie plate from the water. Uncover, and stir milk with a whisk until smooth
Amount per serving
Calories: 112
Calories from fat: 0.0%
Fat: 0.0g
Saturated fat: 0.0g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 3.1g
Carbohydrate: 24.4g
Fiber: 0.0g
Cholesterol: 5mg
Iron: 0.0mg
Sodium: 41mg
Calcium: 102mg0 -
I'm seconding flan: it's super easy, very tasty, and not horrible, calorie-wise.0
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Flan
YIELD: 8 servings (serving size: 1 wedge)
COURSE: Desserts, Puddings/Custards
Ingredients
1 1/3 cups sugar, divided
3/4 cup egg substitute
3/4 teaspoon vanilla extract
2 (12-ounce) cans evaporated skimmed milk
Preparation
Place 1 cup sugar in a large heavy skillet over medium heat; cook 5 minutes or until sugar dissolves (do not stir). Continue cooking until golden, and stir well. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of cake pan, and set aside.
Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir well. Pour into prepared cake pan; place in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake at 350° for 1 hour or until a knife inserted near center comes out clean. Remove cake pan from water; let cool 1 hour on a wire rack. Cover and chill 4 hours.
To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining syrup over flan
Amount per serving
Calories: 207
Calories from fat: 1%
Fat: 0.2g
Saturated fat: 0.1g
Monounsaturated fat: 0.1g
Polyunsaturated fat: 0.0g
Protein: 8.7g
Carbohydrate: 43.3g
Fiber: 0.0g
Cholesterol: 3mg
Iron: 0.7mg
Sodium: 132mg
Calcium: 254mg0 -
If you choose flan, I suggest that you place sliced kiwi and strawberries in the bottom of the pan before you get started. yes, this will actually add calories, but it will also add nutrients.0
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Thanks for some great ideas!0
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WOW lots of great ideas! Thanks everyone! I will run this past my husband. I have never made a pie before in my life but we just got three pie pans for a wedding gift....so I am thinking it might be a pie pan. Plus it is a way to show our guest that we actually use the gift.0
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Fresh Fruit is always appreciated especially if you fancy it up a bit . I like to use the pre cut fruit and put into clear plastic or glass dishes then top with fresh mint! Pour a little sugar free ginger ale over each one for an exotic touch.0
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I like making Aztec brownies.
Start with a good brownie recipe. I like the Hersey's coco powder brownie recipe.
Add cinnamon, cayenne pepper and a dash of red pepper flakes.
The chocolate and spicy combo is mmmmgood.0 -
How are any of these healthy? Fried ice cream? churros? Other then I think a flan made without sugar all are ----0
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I made a delicious fruit salad;
chunks of watermelon
chunks of honeydew
sliced cucumbers
chunks of mango
chopped cilantro
Lime juice
sprinkle Pico de Gallo seasoning0 -
I want an invite! Its been so long for me to eat like this and dang, I miss it! I live in Houston Texas so all I have to do is drive down the road to eat but it is so unhealthy!!! I wish I were more of a cook!0
This discussion has been closed.
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