Holiday Sweetness

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Summer Fruit Compote

2 cups sliced fresh peaches (peeled, if desired), 2 cups hulled fresh strawberries, 1/2 cup white grape juice concentrate or apple juice concentrate Combine all ingredients in a large saucepan. Bring to a simmer and cook for about 5 minutes, or until fruit just becomes soft. Serve warm or cold.

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Summer Fruit Compote
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Strawberry Applesauce

2 cups peeled, cored, and coarsely chopped apples, 2 cups hulled fresh or frozen strawberries, 1/2 cup frozen apple juice concentrate, Combine all ingredients in a medium saucepan. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork. Mash slightly or purée in a food processor, if desired. Serve this applesauce hot or cold.

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Strawberry Applesauce
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Peach Smoothie

2 fresh peaches,sliced and frozen, 1"2 cups fortified vanilla soy- or rice milk, 2 tablespoons apple juice concentrate Combine all ingredients in a blender and process until smooth, 2 to 3 minutes. Serve immediately.

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Peach Smoothie
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Chocolate Pudding

This delicious old-fashioned chocolate pudding is sure to be a favorite 2 cups fortified soy- or rice milk, 3 tablespoons cocoa powder, 5 tablespoons cornstarch, 1/2 cup sugar, 1 teaspoon vanilla extract Combine all ingredients in a saucepan. Whisk until smooth. Cook over medium heat, stirring constantly, until pudding is very thick. Pour into individual serving dishes and chill.

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Chocolate Pudding
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Chocolate Mousse or Mousse Pie

1 cup semi-sweet, non-dairy chocolate chips, 1/2 cup soy- or other non-dairy milk, 1 package Mori-Nu silken tofu, 1/3 cup sweetener of your choice, 1/2 teaspoon vanilla extract Combine the chocolate and non-dairy milk and double boil (heating in a small pan dipped in a larger pan of boiling water) and melt, using gentle heat and stirring often. Remove from heat. Crumble tofu in a blender. Add melted chocolate and non-dairy milk, sweetener, and vanilla extract. Blend until completely smooth, pausing the blender to scrape down the sides and under the blade as necessary. Chill the mixture in serving bowls or, if desired, a graham cracker or cookie crust, for at least 1 hour before serving. Garnish with fruit. Variation: add a chopped banana to the food processor when you process the tofu and chocolate together.

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Chocolate Mousse or Mousse Pie
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MilkShakes

2 cups vanilla ice cream, 1 cup whole milk, 1/4 cup half and half, 2 tablespoons chocolate / strawberry flavor Nestle Quik Powder Combine half of the ingredients for the shake flavor of your choice in the mixer and mix until smooth. Pour into a cup. Repeat for shake 2. Stop blender, stir and blend again, if necessary to combine ingredients. Pour into two 12-ounce cups.

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MilkShakes
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Holiday Desserts

Make quick desserts at home. Make the holiday season sweet and memorable. Enjoy the holidays with your family while you share the sweet taste. Please prepare the dishes under adult supervision.

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Holiday Desserts
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Guava Cheese

Guavas - 6, medium, peeled Granulated Sugar as required Lemon Juice - 1 to 2 tsp Butter - 1 tsp Red Food Colour - few drops, optional 1. Cut the guavas in half and scoop out the seeds. 2. Cook the seeds with 1/4 cup water for a few minutes. 3. Strain through a sieve. 4. Reserve the liquid and discard the seeds. 5. Chop the guavas and cook in a pan with 1 cup water and the reserved liquid till soft and pulpy. 6. Cool for a while and process in a blender till smooth. 7. Return the pulp to the pan with the sugar (which should be half the weight of the guava pulp) and cook, stirring continuously, till the mixture begins consistency. 8. Add the lemon juice, butter and red food colour, if using. Stir well. 9. Remove from heat and pour the mixture on to a greased board or plate. 10. Spread evenly with the back of a greased spoon. 11. Cut into diamond shapes when cold.

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Guava Cheese
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Coconut Fudge

Fresh Coconut - 1, grated Sugar equal to 1 1/2 times weight of grated coconut Cream - 2 tblsp Nutmeg and Cardamom Powder - 1/2 tsp Red Food Colour - 1 drop Vanilla Essence - 1/2 to 1 tsp Butter - 1/2 tsp 1. Grease a tray with butter. 2. In a pan, add grated coconut and sugar and place on medium heat. 3. Blend well stirring constantly with wooden spoon for 2 minutes. 4. Add cream and blend well.Cook, stirring continuously, till mixture leaves slides of pan and coats the spoon. Remove from heat. 5. Add vanilla essence and one drop of red food colour to give mixture a pale pink colour and mix well. 6. Turn out into tray, sprinkle nutmeg and cardamom powder over surface and spread out mixture evenly to 1 cm thickness. 7. Cool for 15 minutes, then mark into 1 1/2 inches squares and allow to cool completely. Break into pieces along marking lines and store in airtight container.

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Coconut Fudge
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Sesame Laddu

White Sesame Seeds - 4 cups Jaggery - 1 1/2 cups, powdered Fresh Coconut - 1/4, cut into very small pieces 1. Dry roast the sesame seeds till light brown in colour. 2. Prepare a syrup by adding 1/2 cup water to the jaggery and cooking it on low heat till the jaggery melts. Add the chopped coconut pieces. Simmer on low heat till the syrup becomes thick and sticky. 3. Add the sesame seeds. Mix well . Turn off the heat. 4. Quickly shape into small balls with your hands. 5. Store in an airtight container.

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Sesame Laddu
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