In My World

https://www.soscuisine.com/recipe/quick-melba Quantity : 4 servings Preparation : 10 min  Cooking : 5 min 150 calories/serving Ingredients 4 peaches 600 g 2 1/4 cups raspberries 300 g 4 tbsp sugar 50 g 2 tbsp apple juice 30 mL 4 tsp cornstarch 10 g 4 scoops vanilla ice cream [optional] 250 mL Before you start The traditional recipe calls for poaching the peaches in a syrup. This step can be eliminated if ripe peaches are used. Method Peel the peaches, split them in half, then pull apart and remove their pits (if the peaches are not fully ripe, peeling may be easier if they are blanched for 30 sec). Set aside. In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 min, then mash the raspberries with a fork. In a small bowl, dilute the cornstarch with the apple juice. Add the slurry to the warm raspberries and cook over low heat, with stirring, about 2 min until the mixture thickens. Pass the thickened raspberries through a fine sieve and using a rubber spatula, press ...

I really enjoyed this dessert . . . a lot! Quantity : 4 servings Preparation : 10 min Cooking : 25 min Standing : 30 min 270 calories/serving Ingredients 2 pears 300 g 2 tsp lemon juice, freshly squeezed 1/4 lemon 1 cup cranberries 100 g 3 tbsp sweetener Splenda 5 g 3 1/2 tbsp brown sugar 45 g 1/3 cup whole wheat flour 45 g 1/2 cup rolled oats 45 g 1/3 cup margarine non-hydrogenated 80 g 1/4 tsp ground cinnamon 0.4 g 1 pinch salt 0.1 g Method Preheat the oven to 205°C/400°F. Peel, core and cut the pears into bite-size pieces (about 1,5 cm). In a large bowl, toss them with the lemon juice. Add the cranberries and splenda, then toss well. Transfer the mixture to the ramekins. In a separate bowl, mix the brown sugar, flour, rolled oats, margarine, cinnamon, and a pinch of salt to obtain a crumbly mixture. Layer it over the fruit in the ramekins. Bake in the middle of the oven until the fruit is tender and the topping is golden, about 25 min. Take the ramekins out of the oven and let them ...

I'm sure this dish has a more sophisticated name, but in our family it is referred to as "Green Glop" or "Body Filler".  Despite the silly names we've given it, this salad/dessert/whatever is delicious and a Must Have at family gatherings. 1 large Cool Whip 1 instant pistachio pudding mix 1 19 oz. crushed pineapple 2 cups mini marshmallows Mix together and chill before servin g.

1-2/3 cups strawberries 1/2 cup strawberry jam 1 cup whipping cream 35% Prepare the mold (I used a loaf pan) by lining it with aluminum foil. Let some foil protrude over the edge to help unmold the ice cream «block» when ready. Hull the strawberries, halve them lengthwise, then put them in a blender.  Add the strawberry jam and mix at maximum speed until a smooth consistency is obtained. Transfer the mixture to a large bowl and set aside.   In another bowl, using an electric mixer, whip the cream until stiff peaks form. Add the whipped cream to the large bowl and fold it into the strawberry mixture using a spatula.   Pour the cream-strawberry mixture into the prepared mold. Wrap it with aluminum foil and freeze for at least 6 hours or overnight. About 20-30 min before you are ready to serve, unmold the whole ice cream onto a plate and let it sit for a while at room temperature to allow the ice cream to be softer ...

1-1/2 stalks rhubarb 8 tbsp sugar 1-1/2 tbsp lemon juice, freshly squeezed 3/4 cup water 1-1/4 strawberries 1 egg white Put a metal or glass bowl into the freezer so that it will be cold when filling it with the sorbet mixture. Wash the rhubarb stalks briefly.  If necessary, the fibrous stings can be removed by pulling them as with celery.  Cut them crosswise into approximately 1.5 cm pieces and place them in a saucepan.  Stir in the sugar, lemon juice and water.  Bring to a boil, then lower the heat, cover and simmer 8-10 minutes.  Take the saucepan off the heat. Hull the strawberries and halve them lengthwise, then add them to the rhubarb.  Transfer the mixture to a blender and process until smooth.  With the blender running, pour in the egg white and continue to mix until homogeneous.  You may also beat the egg white in a separate bowl using an electric mixer, then add to the fruit puree and mix well. Let the mixture cool down ...

I had to get out one of my old cookbooks and come up with a sure-fire recipe. What better way to remember which recipes are best than to look for the pages with the most spills on them . . . LOL . . . And that's how I chose this recipe . . . online photo similar to cereal jumbles Cereal Jumbles 1/3 cup shortening 1/2 cup sugar 1 well-beaten egg 1-1/2 tbsp milk 1 cup sifted enriched flour 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla 1/2 cup finely cut dates 1/2 cup chopped nuts 1-1/2 cups whole wheat flakes** ** I went to 3 different stores and could not find any wheat flake cereal. I ended up using Presidents Choice On Track cereal. It was a good decision. And I've been really enjoying eating the leftover cereal. ** Cream shortening; add sugar gradually, and blend. Add egg and milk. Sift together flour, baking powder, soda, and salt. Stir into the creamed mixture. Add vanilla, dates, and nuts. Crush cereal flakes slig...

Sweet and creamy, this low carb peanut butter mousse will help you keep those girl scout cookie cravings at bay! Prep Time 5 minutes Total Time 5 minutes Servings 4 servings Calories 301 kcal Ingredients ½ cup heavy whipping cream (more if needed to thin the mixture) 4 oz cream cheese (softened) 1/4 cup natural peanut butter (no sugar added) 1/4 cup powdered Swerve Sweetener ½ tsp vanilla extract Instructions In a medium bowl, whip the 1/2 cup of cream until it holds stiff peaks. Set aside. In another medium bowl, beat together the cream cheese and peanut butter until smooth and creamy. Add the sweetener and vanilla. If your peanut butter is unsalted, add a pinch of salt as well. Beat until smooth. If your mixture is overly thick, add about 2 tbsp heavy cream to lighten it and beat until combined. Gently fold in the whipped cream until no streaks remain. Spoon or pipe into little dessert glasses. Drizzle with a little low carb chocolate sauce, if desired. Recipe Notes Nutrition In...

Wash, pare, and core 8 cooking apples such as Honeycrisp, Granny Smith, Melrose, Winesap, Braeburn, or Rome Beauty. Add the apples, about 1/2 cup water and 1/8 tsp salt in a pot. Cook in covered pot until soft. Add about 1/2 cup sugar while hot. Simmer just long enough to melt sugar.  The amount of sugar and water will vary with the sweetness and juiciness of the apples.

Quantity : 2 servings Preparation : 10 min Standing : 10 min 80 calories/serving Ingredients 3/4 cup blackberries 100 g 1/2 cup raspberries 65 g 2/3 cup blueberries 80 g 1 tbsp lemon juice, freshly squeezed 1/2 lemon 2 tsp sugar 8 g Method Rinse the berries, gently, without soaking them. Put them in a bowl, pour in the lemon juice, add the sugar, then toss gently. Allow to stand 10 min. Portion out into serving bowls or cups and serve. https://www.soscuisine.com/recipe/mixed-berries

I love this dessert.  I also made it with apples instead of pears. Quantity : 4 servings Preparation : 10 min   Cooking : 25 min   Standing : 30 min 320 calories/serving Ingredients 2 pears 300 g 2 tsp lemon juice, freshly squeezed 1 cup cranberries 100 g 3 1/2 tbsp sugar 45 g 3 1/2 tbsp brown sugar 45 g 1/3 cup white flour (all purpose) 45 g 1/2 cup rolled oats 45 g 1/3 cup butter, unsalted 80 g 1/4 tsp ground cinnamon 0.4 g salt 0.1 g 4 scoops vanilla ice cream  [optional] 250 mL Method Preheat the oven to 205°C/400°F. Peel, core and cut the pears into bite-size pieces (about 1,5 cm). In a large bowl, toss them with the lemon juice. Add the cranberries and the granulated sugar, then toss well. Transfer the mixture to the ramekins. In a separate bowl, mix the brown sugar, flour, rolled oats, butter, cinnamon, and a pinch of salt to obtain a crumbly mixture. Layer it over the fruit in the ramekins. Bake in the middle of the oven until the fruit is tender and the topp...