Category: Desserts

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Raspberry-Chocolate Greek Yogurt Bark

Raspberry-Chocolate Greek Yogurt Bark
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 24-ounce container plain, non-fat Greek yogurt
  2. 3-ounce box raspberry gelatin mix
  3. 1 cup frozen raspberries
  4. 1/3 cup mini chocolate chips
Instructions
  1. Mix about three-quarters of the yogurt with the raspberry gelatin mix in a medium-sized bowl.
  2. Line a rimmed baking sheet with parchment paper and spread the mixture onto the paper, about ¼- to ½-inch thick. Drop teaspoons of the reserved yogurt on top, then draw a knife through the dollops to swirl. Sprinkle frozen raspberries and chocolate chips on top.
  3. Cover with plastic wrap and put in the freezer for at least 2 hours until firmly set. Break apart and separate into 10 servings. Store each serving in a small plastic bag in the freezer until ready to eat.
Notes
  1. 116 calories (18% from fat), 2 grams fat (1 gram sat. fat), 17 grams carbohydrates, 8 grams protein, 65 mg sodium, 2 mg cholesterol, 50 mg calcium, 1 gram fiber. Food exchanges: ½ milk, ½ starch, ½ protein.
Adapted from Detroit Free Press
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Adapted from Detroit Free Press
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Elvis Presley’s Pound Cake

Elvis Presley's Pound Cake
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup unsalted butter softened, plus additional for buttering pan
  2. 3 cups sifted cake flour not self-rising; sift before measuring plus additional for dusting
  3. 3/4 teaspoon salt
  4. 3 cups sugar
  5. 7 large eggs at room temperature 30 minutes
  6. 2 teaspoons pure vanilla extract
  7. 1 cup heavy whipping cream
Instructions
  1. Put oven rack in middle position, but do not preheat oven.
  2. Generously butter two 8x4 loaf pans and dust with flour, knocking out excess flour. (Be sure to read NOTES if using 9x5 loaf pans)
  3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).
  4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment, or 6 to 8 minutes with a handheld mixer.
  5. Add eggs one at a time, beating well after each addition, then beat in vanilla.
  6. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
  7. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
  8. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
  9. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 75-85 minutes.
  10. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Notes
  1. The trick to this batter is beating it the full length of time specified. So when it says 5 minutes, set a timer for 5 minutes.
  2. Be sure to sift the flours as indicated in the recipe. Sift them 3 times as directed.
  3. Butter should be softened to room temperature. This means take the butter out of the fridge 20 minutes before you will need it. You should be able to make a small indent in the butter, but your finger should not go "into" the butter.
  4. We use 8x4 sized loaf pans. If you want to make these in 9x5 loaf pans, reduce the baking time by ten minutes.
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Sorbet

Basic Fruit Sorbet
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 oz can of fruit, preferably in heavy syrup
Instructions
  1. Place can in freezer for at least 12 hours
  2. Remove from freezer, briefly dip in hot water, then remove top. Pour any juices in to food processor
  3. Remove bottom of can and push the fruit on to cutting board.
  4. Cut into 1-inch cubes, put into the food processor and puree using regular blade
  5. Serve at once or freeze in a container for 2 hours to firm up
VARIATIONS
  1. Apricot and Amaretto - freeze 16 oz canned apricots. Process with 2 oz Amaretto
  2. Pina Colada: Freeze 20oz crushed pineapple. Process with 3TB run and 6oz chilled cream of coconut
  3. Black Forest Sundae - Freeze 16 oz pitted cherries and process to make sorbet. Firm up in freezer. Scoop into individual dishes, drizzle with chilled bittersweet chocolate sauce and top with whipped cream* (*added despite author's personal preferences)
  4. Peach Frozen Yogurt - Freeze an individual container of peach yogurt, add 8-10 oz canned peaches. Process both together.
  5. Tomato Sorbet - Freeze 16oz can San Marzano tomatoes. Process with juice of 1 lime and salt and ground pepper to taste. Garnish with fresh basil.
Adapted from NYT
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calories
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Adapted from NYT
NoMayo https://nomayo.us/
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Chocolate Brownie Cake

Chocolate Brownie Cake
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 box chocolate cake mix
  2. 1 box fudge brownie mix
  3. 4 large eggs
  4. 1+1/4 cup water
  5. 1 cup oil
  6. GANACHE
  7. 1 cup heavy whipping cream
  8. 1 (12oz) bag semi sweet chocolate morsels
Instructions
  1. Heat oven to 350 degrees.
  2. Prepare a bundt pan with bakers' spray or use the butter/flour method.
  3. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
  4. Pour batter into prepared bundt pan and bake for 50-55 minutes.
  5. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
  6. Ganache
  7. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
  8. Carefully pour chocolate morsels into cream… it may rise up and bubble and this is ok.
  9. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
  10. Pour over cooled cake and serve.
Adapted from Delish
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calories
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Adapted from Delish
NoMayo https://nomayo.us/
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Grilled Peaches with Brown Sugar Balsamic Glaze

Grilled Peaches with Brown Sugar Balsamic Glaze
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 ripe, washed, halved and pitted peaches (Make sure they are still firm. If the peaches are too ripe/soft they will fall apart on the grill)
  2. Balsamic vinegar to taste (about a tablespoon)
  3. Brown sugar to taste (honey works, too)
  4. Olive oil
  5. 4 leaves fresh basil, chopped (optional)
  6. Honey Greek Yogurt or Ice Cream
Instructions
  1. Preheat the grill. Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. Brush the grill with a dab of oil. Place peach halves face-down on the grill. Turn after 3 to 4 minutes, after they’ve given up the brightness in their color. Sprinkle the flat side (now facing up) with more brown sugar. Remove after another couple of minutes when they’re soft all the way through when you poke them with a fork. Garnish with basil on and around the peaches or some more brown sugar. Serve with ice cream or honey flavored greek yogurt.
Notes
  1. I tried this. Deelish!
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Broiled Honey-Thyme Peaches with Balsamic Glaze

Broiled Honey-Thyme Peaches with Balsamic Glaze
Serves 8
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons salted butter, melted
  2. 4 peaches, washed, halved and pitted
  3. ¼ cup honey
  4. ¼ teaspoon freshly ground black pepper
  5. 1 teaspoon fresh thyme leaves
  6. 1 pint vanilla ice cream
  7. 1-2 tablespoons balsamic glaze or aged balsamic vinegar
Instructions
  1. Position a rack in the middle of the oven and turn the broiler to high.
  2. Butter a broiler-safe 9-by-13-inch baking dish. Place peach halves cut side down in the dish. Broil until browned in spots, about 3 minutes, watching carefully to keep them from burning. Turn each peach over and drizzle with the melted butter and the honey. Sprinkle with the black pepper. Broil until browned and bubbling, about 4 to 5 more minutes. Remove from the oven and sprinkle with the thyme.
  3. If serving as a dessert, scoop ice cream into bowl. Divide the peaches and the pan juices over the ice cream. Drizzle with balsamic glaze and serve.
  4. You can also serve this as a side dish to grilled pork, chicken or fish minus without the ice cream.
I made this on the grill (no baking dish)
  1. • Cook face-down on indirect heat for 8 minutes
  2. • Flip over and drizzle with honey
  3. • Grill for a few more minutes.
  4. • Skip the balsamic glaze and serve with vanilla bean ice cream
Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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calories
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Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
NoMayo https://nomayo.us/
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Poached Pears with Chocolate Sauce

Poached Pears with Chocolate Sauce
Serves 2
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 medium firm pears
  2. 2 cups water
  3. 3/4 teaspoon clear vanilla extract
  4. 1 cinnamon stick (2 inches)
  5. 1/4 teaspoon ground nutmeg
  6. 2 tablespoons sugar
  7. 1 tablespoon baking cocoa
  8. 1 teaspoon cornstarch
  9. 1/8 teaspoon ground cinnamon
  10. 6 tablespoons 2% milk
  11. CHOCOLATE SAUCE VERSION 2
  12. 2 squares unsweetened chocolate, broken up
  13. 1/3 cup water
  14. 1/2 cup granulated sugar
  15. 3 T butter, cut into small pieces
  16. 1/2 tsp vanilla
Instructions
  1. Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender.
  2. Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool.
  3. Drain pears; place on dessert plates. Drizzle with chocolate sauce.
Adapted from Taste of Home
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Adapted from Taste of Home
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Nomayo Cocktail

Nomayo Cocktail
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144 calories
11 g
0 g
0 g
1 g
0 g
220 g
10 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
220g
Amount Per Serving
Calories 144
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 1g
Vitamin A
1%
Vitamin C
35%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1⁄2 oz
  2. Plymouth gin
  3. 3⁄4 oz
  4. St-Germain
  5. 1⁄2 oz
  6. Aperol
  7. 1⁄2 oz
  8. Fresh lemon juice
  9. Champagne
  10. Lime twist for garnish
Instructions
  1. Add all the ingredients, except the Champagne, to a shaker and fill with ice.
  2. Shake and strain into a chilled coupe or Martini glass.
  3. Float the Champagne on top and garnish with a lime twist.
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calories
144
fat
0g
protein
1g
carbs
11g
more
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Cheese Cake

Cheese Cake
Print
5233 calories
465 g
1492 g
343 g
84 g
156 g
1451 g
3678 g
289 g
0 g
148 g
Nutrition Facts
Serving Size
1451g
Amount Per Serving
Calories 5233
Calories from Fat 3037
% Daily Value *
Total Fat 343g
527%
Saturated Fat 156g
779%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 128g
Cholesterol 1492mg
497%
Sodium 3678mg
153%
Total Carbohydrates 465g
155%
Dietary Fiber 7g
28%
Sugars 289g
Protein 84g
Vitamin A
204%
Vitamin C
0%
Calcium
89%
Iron
87%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 8oz packages cream cheese - softened
  2. 1C sugar
  3. 4 eggs
  4. 1T vanilla
  5. 2 graham cracker crusts (store-bought)
Instructions
  1. Beat (with mixer) cream cheese until light and airy
  2. Add all other ingredients
  3. Beat well until VERY airy
  4. Put into crusts and bake at 350º for 35 minutes or less
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calories
5233
fat
343g
protein
84g
carbs
465g
more
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Truffles

Truffles
Yields 30
Print
2085 calories
189 g
265 g
156 g
20 g
88 g
529 g
110 g
153 g
0 g
60 g
Nutrition Facts
Serving Size
529g
Yields
30
Amount Per Serving
Calories 2085
Calories from Fat 1350
% Daily Value *
Total Fat 156g
241%
Saturated Fat 88g
442%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 53g
Cholesterol 265mg
88%
Sodium 110mg
5%
Total Carbohydrates 189g
63%
Dietary Fiber 16g
64%
Sugars 153g
Protein 20g
Vitamin A
49%
Vitamin C
3%
Calcium
26%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 oz. grated semi-sweet chocolate, plus an additional 8 oz. if you choose to dip the truffles
  2. 1 cup whipping cream
  3. 1t cognac, Grand Marnier, or other liqueur (optional)
  4. Cocoa
  5. Confectioners sugar (optional)
  6. Chopped nuts (optional)
Instructions
  1. Heat water in double boiler until it is hot, but do not allow it to boil.
  2. Melt 8 ounces of the chocolate in the double boiler. Once the chocolate has melted, remove it from heat. Meanwhile, warm cream until lukewarm in a small saucepan. Slowly dribble the warmed cream into the melted chocolate, mixing them together with a whisk or an electric mixer on low speed. Add liqueur, if desired. When cream is completely incorporated, increase mixing speed to high. Keep beating until.mixture thickens and forms soft peaks. Refrigerate for 15 minutes.
  3. Remove mixture from refriger­ator. Spread a generous layer of cocoa on a tray or other smooth work surface. Scoop out one teaspoon at a time of the chocolate mixture and roll it into the cocoa. When completely coated, pick up each scoop and roll in your hands to form a ball.
  4. At this point,you may choose several variations for your truffles. The truffles can be rolled in cocoa a second time or rolled in confec­tioners sugar, chopped nuts, or dipped in melted chocolate which will harden as it cools.
  5. If you wish to dip the truffles in melted chocolate, roll the milk chocolate centers only once in co­coa. Melt two ounces of the re­served chocolate in double boiler and slowly add the remaining chocolate stirring until completely melted. For best results, chocolate should not be heated above 90º Remove from heat. Using a spoon, gently dip each truffle in chocolate and roll until well coated with the melted choco­late. If chocolate is too thick for dipping, thin with a few table­spoons of melted butter. Transfer truffles to wax paper to dry.
Adapted from Freep 1978
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calories
2085
fat
156g
protein
20g
carbs
189g
more
Adapted from Freep 1978
NoMayo https://nomayo.us/