Dessert Recipes To Help You Lose Weight

By Christoper M Hayes  

Photo: media1.onsugar.com
 
Until recently the directive for most weight loss aspirants was to stay clear of fat laden foods such as desserts. However new compelling research from the medical field seems to suggest that in order to achieve successful weight loss, the dieter should eat a breakfast rich in carbs, proteins and dessert. A wholesome breakfast with a moderately low calorie dessert would satiate the dieters' food cravings and suppress his appetite for the rest of the day, thus helping him lose weight. Here are 5 appetizing low calorie dessert recipes that will see your weight loss aspirations come to fruition.
Recipe 1: Lemon Mousse with Strawberries
Ingredients:
2 cups of strawberries

• 1 envelope of gelatin
• ¾ cup of sugar
• 2 teaspoons of grated lemon rind
• ½ cup of freshly squeezed lemon juice ]
• 1 tablespoon of extra light olive oil
• 1 large egg
• 1 1/3 cups of fat free plain yogurt

Method: Hull and slice the strawberries and keep aside. Combine the gelatin in a ¼ cup of cold water and allow it stand for about 5 minutes. Meanwhile combine the lemon rind, lemon juice, sugar, oil and egg in a saucepan and cook over low heat while stirring constantly. Now pour in the softened gelatin mixture and continue stirring until all the gelatin has dissolved. Remove from heat and transfer the contents to a medium sized bowl. Lastly whisk in the yogurt and spoon the moose into dessert bowls. Top each bowl with an equal portion of strawberries and serve.
Recipe 2: Toasted Almond Meringue Cloud
Ingredients:
1 cup of sliced almonds

• 1 cup of egg whites
• 1 cup of sugar
• 1 cup of confectioner's sugar
• ½ teaspoon of salt

Method: Preheat the oven to a temperature of 200° F. Meanwhile line up a baking pan with parchment paper and set aside. Tip the almonds into a dry skillet and toast them over medium heat. Continue stirring and toasting until the almonds smell fragrant. Turn off the heat and keep aside to cool. Transfer the egg whites to a blender and whip at medium speed. Now whisk in the granulated sugar in three parts, keeping a gap of 20 seconds between each addition. Next fold in the sugar, salt and a cup of the toasted almonds and mix well. Using a spatula scoop out oval shaped mounds of the meringue and place it on the prepared baking sheet. Top the meringue clouds with the remaining toasted almonds. Bake for about 2 hours and serve.
Recipe 3: Fruit Sorbet
Ingredients:

• 1 cup of water
• 1 cup of sugar
• 4 cups of fruit or fruit juice
• 1 tablespoon of lemon juice
• 2 teaspoons of vodka

Method: Combine water and sugar in a saucepan and bring to boil over medium heat until the sugar has dissolved. Transfer the sugar syrup along with the fruit and lemon to a blender and whisk until smooth. Add 2 teaspoons of vodka to the blender and whip for a minute. Now pour the mixture into a freeze-safe container and refrigerate for about 45 minutes. Break up the ice with a fork and freeze for another hour. Continue repeating this process until the desired consistency has been achieved and serve.
Recipe 4: Baked Almond Stuffed Peaches
Ingredients:
10 dried apricot halves, chopped finally

• 6 packaged amaretti cookies, crumbled
• 2 teaspoons of almond extract
• 1 tablespoon of brandy
• 1 large egg white
• 1/3 cup of chopped blanched almonds
• ¼ cup of packed light brown sugar

Method: Preheat the oven to a temperature of 350°F. Next fill a large saucepan upto half its depth with water and bring to a boil. Slice the peaches into half and remove their core. Tip the peaches into the boiling water and cook for about 2 minutes until soft. Now, place the peaches with the cut side up in a prepared baking pan. For the filling finely chop the remaining peaches and place them in a large bowl. Whisk in the dried apricots, almond extract, amaretti crumbs, brandy and egg white. Toast the almonds in a skillet over medium heat, stirring until golden brown. Combine the almonds with the fruit mixture and give it a final toss. Spoon the fruit mixture into the cavities of each hollowed peach half and drizzle the brown sugar over the tops of each. Cover with foil and bake for about 25 minutes until the fruits are tender. Now remove the foil and increase the oven temperature to 400° F. Bake until the top of the stuffed peaches is golden brown. Serve warm with a scoop of ice cream.
Recipe 4: Apple and Blueberry Crumble:
Ingredients
4 granny smith apples

• 250 grams of frozen blueberries
• 1 teaspoon of cinnamon
• 1 cup oats
• 1 cup flour
• 1 cup brown sugar
• 50 grams of butter, sliced

Method: Preheat the oven to 360°F. Peel the apples, cut into quarters and remove their cores. Transfer the apples to a large bowl and whisk in 1 tablespoon of brown sugar and cinnamon. Mix well till all the apples are well coated and add the blueberries. Press the mixture into a prepared baking dish and keep aside. Meanwhile combine the flour, butter, sugar and oats together in a large bowl and drizzle the mixture over the contents of the baking dish. Bake for about 40 minutes until it starts to bubble and the coating is brown. Remove from heat and allow the crumble to cool on wire racks. Serve with yogurt or low fat custard.

Come explore the hundreds of the best Healthy Desserts on the web. We also offer thousands of recipes for any occasion at uFOODz.com. Your welcome to come an browse, share or even write reviews on our recipes. uFOODz believes it is the community that makes every recipe great!

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2 Easy Recipes for Jalapeno Havarti Cheese

 By Christine Layton 

Photo: daiyafoods.com
 
Havarti is a semi-soft cheese that has a mild yet slighty nutty taste. This cheese, originally made in Denmark, is a common addition to cheese platters, sandwiches, fondues and sauces. It's also available in a variety of styles as flavors like dill, caraway and even jalapeno. The jalapeno variety of havarti has just enough kick to spice up for favorite panini, salad or entree without overpowering it.
Here are two ways to try this tasty variety of havarti.
Havarti Macaroni and Cheese
Mac and cheese recipes are so wonderful because they're easy to adapt. You can use nearly any type of cheese -- or a blend -- from havarti to cheddar, gouda and mozzarella. You can try this recipe with regular havarti cheese but the jalapeno adds a grown-up flavor to a meal that's usually a favorite for kids.
Ingredients
3 cup pasta, uncooked
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon each salt and pepper
1-1/2 cup milk
6 ounces shredded mild cheddar
4 ounces shredded jalapeno havarti
1/2 cup plain breadcrumbs
2 tablespoons butter, melted
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions.
2. Meanwhile, prepare a baking dish with cooking spray or butter.
3. In a double boiler over gently simmering water, melt the two tablespoons of butter. Stir in flour, milk, salt and pepper. Stirring constantly, cook until sauce slightly thickens. Add both cheeses and continue cooking until melted.
4. Drain pasta and layer in baking dish. Pour the cheese sauce over the pasta and stir gently.
5. Melt remaining butter and mix with breadcrumbs. Spoon over pasta in dish.
6. Bake for 20 minutes, or until golden brown and bubbly.
Chicken Stuffed with Jalapeno Havarti
This cheese recipe requires only four ingredients. The spice is enough to satisfy the adult palate without turning away the kids, too.
Ingredients
Two boneless, skinless chicken breasts
1 teaspoon chili powder
1 package of Dofino Havarti with Jalapeno, sliced
Salt and pepper, to taste
Directions
1. Preheat oven to 375 degrees F. Create a pocket in the chicken breasts by slicing into the side without going all the way through. Lay the chicken open.
2. Cover the chicken with saran wrap and pound it with a mallet until flat. You can also use the edge of a plate for this. Remove the wrap and sprinkle with chili powder. Add a single slice of havarti to each side.
3. Fold chicken closed and secure with toothpicks. Season with salt and pepper and bake in a baking dish, covered with aluminum foil, for about 30 minutes.

To find more cheese recipes for havarti, fontina, gouda and other varieties, visit Dofino USA.

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Easy English Muffin Pizza Recipe

 By Cory Sidilau 

Photo: evernewrecipes.com
 
Looking for a great idea for your child's lunch? Pressed for time during dinner? English muffin pizzas are a great idea. Cheap, fast and kids absolutely love them! You can keep it fresh and interesting by adding new toppings or keep it simple. We'll go over how to make them and some interesting ideas that I've experimented with. Let's get started.
You'll need:
1 English muffin, cut in half as evenly as possible.
Pizza sauce, you can get pizza sauce at your local super market.
Shredded mozzarella cheese
Start by preheating your oven to 400 degrees. While your oven is preheating you can sauce and cheese you pizzas. If your muffin isn't already cut in half, go ahead and do so. Try to cut the English muffin in half as evenly as possible to help them cook evenly. Scoop about 1 table spoon of pizza sauce on each half of your English muffin. Using the back of your spoon you can use a circular motion and spread your sauce to the edge of each muffin. You can use more or less sauce depending on personal preference. Next sprinkle just enough of your shredded mozzarella to completely cover the sauce on top of the pizzas. The English muffin pizzas should take about 6-8 minutes at 400 degrees, your looking for your cheese to be fully melted and starting to brown. Use a cookie sheet to make them soft and doughy or right on the oven rack to make them crispy. Let your pizzas cool for a minute or two before serving.
That's literally it! An extremely simple recipe that takes absolutely no culinary skill. If you decide to add toppings to your pizzas, I've found that loading too many toppings can cause your pizzas to cook unevenly and sacrifices quality. With that said here are some ideas I use to keep my pizzas interesting.

• Spinach, bacon, feta, tomato - Crumble fresh baby spinach leaves, crumble pre cooked bacon, add feta and diced tomato
• Buffalo chicken- toss pre cooked all white meat chicken breast in your favorite buffalo sauce
• cheesy blend- mix and match your favorite cheeses( I do a mix of parmesan, romano, provolone and a teaspoon of ricotta right in the middle of the muffin)

You can get just about any topping at your local super market, from peperoni to anchovy, you can never go wrong with this one.
Enjoy!

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Cooking For Beginners - 9 Pasta Tips and Tricks

By Sandy Little  

Photo: 4.bp.blogspot.com

Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.
If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.
3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.
4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.
5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.
6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.
7. Should I rinse pasta? Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.
8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.
9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.
Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.

If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, you can get started here: http://sandyscookingblog.com/cooking-blog/

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Grandma's Easy Tortilla Soup With Toppings

 By Harriet Hodgson 

Photo: i.usatoday.net
 
As much as I love soup, in my opinion good soup is hard to make. You need the right ratio of ingredients, the right seasonings, and the right accompaniments. I've had Tortilla Soup in Mexico and Mexican restaurants. This soup comes close to the authentic version that I have enjoyed.
In fact, I think the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three friends and is the only one who loves to cook. This recipe is a quick one and if you don't have time to chop onions, you may use frozen ones or even dehydrated.
Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you want a more authentic Mexican dish, buy some yellow corn tortillas, cut them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use these strips instead of crumbled taco chips
I try to cook ahead on weekends. If you want to cook ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your choice. Here is my original recipe for Grandma's Easy Tortilla Soup with Toppings.
1 tablespoon olive oil
1 pound lean hamburger
1 medium onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
15.25-ounce can of corn with liquid
16-ounce carton of chicken stock (I used salt-free.)
Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the other.)
1/2 cup salsa of your choice (I used medium hot.)
Salt, if you think the soup needs it
Crumbled taco chips
Shredded Cheddar cheese (I used reduced fat.)
1 ripe avocado, chopped
Sour cream
Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for half an hour. Garnish each serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You may also garnish the soup with wedges of lime. Makes 8 generous servings.
Copyright 2012 by Harriet Hodgson

http://www.harriethodgson.com
A freelncer for 35+ years, Harriet Hodgson is the author of 31 books and hundreds of articles. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Visit her website and learn more about this busy author.

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How To Make A Dessert Sauce

By Judy A Martin  

Photo: whatscookingamerica.ne
 
A dessert sauce is a thickened sauce, usually sweetened, that tops a dessert. Dessert sauces can spark a wide array of dessert foods by providing the extra touch that turns an ordinary dessert into a dazzling delight. Ice creams and sherbets, pies, cakes, and fruits or fruit based desserts are frequently dressed up with a sauce. In fact, an intriguing sauce served over a simple base, such as vanilla ice cream or yellow cake, often develops into the star course of a menu.
The most common dessert foods served with a sauce are ice cream and sherbet. Often a spectacular display is created by spooning flaming sauces over each portion. Chocolate or fruit filled sauces can be the beginnings for rich ice cream sundaes and multi-layered parfaits.
Cakes, particularly when unfrosted, and pies can also be glamorized with the addition of a sauce. Cake that has started to dry is revived to moistening goodness by spooning a sauce over each slice. A luscious fruit sauce with a dollop of whipped cream atop is an attractive finish to a serving of light lemon chiffon pie.
Don't forget the easy way to brighten fruit desserts either. A thick custard or lemon sauce transforms a fresh fruit cup finale into a rare treat. Lemon and custard sauces are also traditional crowning touches for fruit-filled steamed puddings and oven fresh cottage puddings.
Sauces not only give desserts a more glamorous touch but also are a quick and convenient way to create a last minute refreshment. Many sauces are prepared in advance, then stored in the refrigerator. These sauces are then served right from the refrigerator; a quick reheating brings the sauces back to their original delicious state.
Here are several dessert sauces for you to try:
Marshmallow Sauce
Ingredients:
½ pint jar marshmallow creme
¼ cup pineapple juice
Spoon the marshmallow creme into a small mixer bowl. Gradually add the pineapple juice, beating at high speed until thickened.
Golden Apricot Sauce
Ingredients:
1 30-ounce can apricot halves
¾ cup sugar
¼ cup orange juice
½ teaspoon almond extract
Drain the apricots, reserving ½ cup of the syrup. Cut up the apricots and stir in the reserved syrup, the sugar, the orange juice, and a dash of salt. Simmer this mixture for 10 minutes, stirring occasionally. Stir in the extract and chill. Serve this sauce over ice cream.
Mocha Sauce
Ingredients:
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 tablespoon instant coffee powder
1 14 1/2-ounce can evaporated milk
¼ teaspoon vanilla
Vanilla ice cream
In a saucepan combine the sugar, the cocoa, the cornstarch, and the coffee powder. Gradually stir in the milk. Cook, stirring constantly, until the mixture is thickened and bubbly. Remove the sauce from the heat and stir in the vanilla. Spoon the sauce over ice cream.
Try these dessert sauces with your next dessert and see not only how easy it is to make a sauce, but how it adds flavor and eye appeal to a simple dessert. Once you try one of these dessert sauces, you will never serve a dessert without a sauce.

If you would like to find some great dessert recipes, you can find some at Baba Spongecake

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How To Cook Tilapia: A Tasty Dish

 by: Liz Funk

Photo: katskitchen.files.wordpress.com
 
The recipe is quick and easy you can get idea through this article. The fish can be cooked in many ways like baking, steaming and grilling etc. People enjoy eating fish in different flavors to enjoy this seafood. By looking some recipes online, one can easily learn how to cook tilapia in the best possible ways at home. There are some of the delicious and simple recipes that use the fish as a base ingredient.

It is kind of tropical fish that falls behind salmon and catfish in US. Tilapia is becoming more popular because it is neutral in taste, cheap and sustainable fish dish. Do you know what does tilapia taste like? It is very white, lean and contains high amount of proteins. This dish is crispy when served with ripping hot Sichuan sauce.

There are some recipes that will give you idea on How To Cook Tilapia:

1. Oil-poached tilapia with citrus salsa

2. More fish fillet recipes

3. Orange-Cilantro tilapia

However to make that perfect tilapia one should see some tips and techniques to make tasty tilapia. These tips should be related to how to properly sear a fish fillet? Choosing the freshest fish and storing your fish at home.

The best part about tilapia dishes is that they are not very oily have a mild sweet flavor that makes it extremely easy to cook. When crusted in blackening spice and thrown on grill tastes delicious while eating. If you are interested in a rich baking tilapia dish in the oven then you need to refer to rich baking dishes on internet. This will also help the fish stay moist for longer.

Conclusion: Learn the recipes of making healthy seafood at home that is an ideal course for health conscious consumers. Enjoy different ways of making tilapia by going online at various sites and searching how to cook tilapia.

About The Author
Liz Funk is a recognized writer with interest in writing for new parents preparation, making has browns, building toy box etc, however his expertise lies in writing cooking articles like How To Cook Tilapia.

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