Tag: recipe

Skinny Chocolate Parfaits

A rich, creamy chocolate treat made from semi-sweet chocolate, fat-free milk, vanilla and cornstarch. Layered with a little whipped topped, it’s a perfect ending to a special dinner.

I don’t have dessert every night, but once in a while, on special occasions, I like to enjoy a sweet treat. Valentine’s Day is certainly one of those nights. What’s great about this dessert is that you actually make the pudding the day before, so it’s easy to assemble just before you are ready to eat.

I love these little glass dessert cups, they are actually from the salvation army but a champagne glass would also work great too.

My light whipped topping of choice is Truwhip[1] – I love that it
contains all natural ingredients, no HFCS, hydrogenated oils, transfats
or GMOs. They also have a light version, but I can’t always find it. There’s a store finder[2] on their website if you want to find a store near you that sells it. I also heard Trader Joe’s sells their own brand with the same ingredients.

Skinny Chocolate Parfaits
gordon-ramsay-recipe.com
Servings:• Size: 1/3 cup pudding, 3 tbsp Truwhip • Old Pts: 5 pts • Points+: 6 pts
Calories: 217 • Fat: 10 g • Protein: 5 g • Carb: 30.5 g Fiber: 1.5 g • Sugar: 22.5 g
Sodium: 73 mg

Ingredients

  • 3 cups fat free milk
  • 2 1/2 tbsp sugar
  • 1-1/2 tsp vanilla extract
  • 2 tbsp cornstarch
  • 1 large egg yolk
  • 4 oz (4 squares) Semi-Sweet Baking Chocolate Squares
  • 18 tbsp Tru Whip

 Directions:

In a medium non-stick saucepan, combine milk, sugar, and cornstarch and simmer on medium-low heat, whisking constantly until mixture has thickened.

In a medium bowl whisk egg yolk.  Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn’t cook. Once the egg is tempered, whisk into the saucepan with the milk mixture. 

Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted.  Pour melted chocolate into the sauce pan, whisk well. Add vanilla; simmer on low for 12-15 minutes, whisking constantly.

Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn’t allow a film to settle on top. Refrigerate for at least two hours or overnight.  Makes about 2-1/4 cups.

When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.

References

  1. ^ Truwhip (www.truwhip.com)
  2. ^ store finder (www.truwhip.com)

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Fire Roasted Tomato Soup with Homemade Croutons

Fire Roasted Tomato Soup with Homemade Croutons

by Pam on February 10, 2013

I was sent a lovely gift package from Muir Glen[1] which included several cans of their delicious tomatoes, an amazing bag from Fleabags[2] (that I absolutely LOVE), a wooden “lazy” spoon and  a pair of salad tongs by Jonathan’s Spoons[3] that are so beautifully made, an awesome apron from Raw Materials Design[4], and a bottle of some really delicious olive oil by California Olive Ranch[5]. Talk about an amazing gift package!! I sure love the perks of being a food blogger! Thank you SO MUCH for the amazing gifts – I really appreciate each and every one of them.

On with the recipe. I grabbed a large can of the fire roasted tomatoes I was sent by Muir Glen and decided to make a simple batch of tomato soup. I loved the flavor the fire roasted tomatoes gave to this soup – they seemed to give it a richer flavor than regular tomatoes. I topped each bowl of soup with homemade crouton[6]s and it was so delicious. We all, kids included, loved this soup.

Make the homemade croutons – see recipe here[7].

Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.

Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.



Print[8]

Save[9]



Fire Roasted Tomato Soup with Homemade Croutons




Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.



Ingredients:

2 tsp olive oil
1/2 sweet yellow onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 28oz can of diced fire roasted tomatoes
3 1/2 cups of chicken broth
2 tbsp tomato paste
2 tsp sugar (more if desired)
Sea salt and freshly cracked pepper
Homemade croutons (see recipe link above)

Directions:

Make the homemade croutons – see recipe link above.

Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.

Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Muir Glen (www.muirglen.com)
  2. ^ Fleabags (fleabg.com)
  3. ^ Jonathan’s Spoons (www.woodspoon.com)
  4. ^ Raw Materials Design (www.rawmaterialsdesign.com)
  5. ^ California Olive Ranch (www.californiaoliveranch.com)
  6. ^ homemade crouton (www.gordon-ramsay-recipe.com)
  7. ^ homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
  8. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  9. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pancake recipe

Triple tested in the Woman’s Weekly kitchen, this pancake recipe is the ultimate one for Pancake Day. Learn how to make perfect pancake batter by following our easy recipe, which comes with a handy step-by-step pancake video to make sure yours turn out perfect every time. All you need is some flour, salt, eggs and milk to make our basic pancake recipe. Highly rated and much loved by the goodtoknow users, this is the ultimate pancake recipe for flipping, topping and filling with lots of tasty ingredients and combinations or just the classic lemon and sugar – it’s up to you! Let us know all your favourite twists, adaptation and toppings by commenting below

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