@Real_EstateInfo Hilarious, but so very wise!
Desserts under 150 cals
Rose Reisman’s Shot-glass Desserts
Here’s the line-up …
New York cheesecake with raspberry coulis
Three-chocolate mousse
Pumpkin brownie cheesecake
New York cheesecake with raspberry coulis
Dacquoise chunks (meringue) for the ‘base’ and layers185ml low fat condensed milk 550g light cream cheese 60g sugar 37ml lemon juice Lemon rind (from half the lemon) Raspberry coulis 195g frozen, defrosted raspberries, well drained 50g icing sugar
1. Puree condensed milk, cream cheese, sugar, lemon juice and rind until smooth. Cool mixtures for at least 3 hours or overnight.
2. Puree thawed raspberries (do not drain) and icing sugar in a food processor
3. Layer shot glass with dacquoise, cheesecake and raspberry sauce.
Three-chocolate mousse
White mousse
White chocolate chip 70 g Unsalted butter 14 g Egg yolk 20 g Egg whites 60 ml Cream of tartar pinch Granulated sugar 40 gMilk Chocolate Mousse
Milk chocolate chips 70 g Unsalted butter 14 g Egg yolk 20 g Egg whites 60 ml Cream of tartar 0.25 g Granulated sugar 40 gEspresso Mousse
Semi sweet chocolate chip 70 g Espresso coffee 7 ml Unsalted butter 14 g Egg yolk 20 g Egg whites 60 ml Cream of tartar 0.25 g Granulated sugar 40 gGarnish: chocolate shavings or whole raspberries
For all three mousses:
1. Melt chocolate and butter until smooth. (for espresso mousse add coffee to chocolate)
Cool slightly. Add egg yolks and beat until smooth.
2. Beat egg whites and cream of tartar until foamy, gradually add sugar until stiff and sugar dissolved. Fold whites into cooled chocolate. Cool mixtures for at least 3 hours or overnight.
3. Alternate mousse with white in middle in shot glass. Garnish.
Pumpkin brownie cheesecake
Light cream cheese 240g
Granulated sugar 40g
cinnamon 1/4 tsp
Pumpkin puree b80 g
Egg whites 20 ml
Cream of tartar 0.5g g
Granulated sugar 20 g
Garnish: toasted pumpkin seeds1. In food processor puree cheese, sugar, cinnamon and pumpkin until smooth.
2. Beat egg whites with cream of tartar until foamy. Gradually add sugar until stiff peaks form. Fold into cheese mixture just until mixed. Cool mixtures for at least 1 hour or until firmer.
3. Cool mixture for at least 3 hours or overnight.
Sweet Potato ‘Fries’
Sweet potato Fries with Cinnamon and maple syrup
serves 6
2 large sweet potatoes (about 1 1/2 lb), unpeeled and scrubbed 2 Tbsp vegetable oil 4 tsp maple syrup 3/4 tsp cinnamon 1/4 tsp ground ginger pinch of nutmeg 3 Tbsp chopped parsley
Sweet potatoes are the newest craze. They are more nutritious than regular potatoes and contain antioxidants that may help in the fight against cancer. Beware of those in restaurants, as they are usually deep fried.
1. Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray
2. Cut the sweet potatoes in half lengthwise and then cut each half into 4 wedges. Lightly coat with cooking spray. Place on the prepared baking sheet.
3. Combine all the remaining ingredients except the parsley in a small bowl. Brush half the maple syrup mixture over the sweet potatoes.
4. Bake in the center of the oven for 20 minutes. Turn and brush with the remaining maple syrup mixture. Bake another 15 minutes or until tender. Sprinkle with the parsley.
per serving Calories 170 • Protein 2.1 g • Carbohydrates 30 g • Fiber 3.9 g • Total fat 4.5 g • Saturated fat 0.2 g • Cholesterol 0 mg • Sodium 12 mg • prep time 10 minutes • cook time 35 minutes • make ahead Prepare early in the day and reheat in a 350°F oven for 10 minutes or just until hot. • nutrition watch Sweet potatoes are an excellent source of vitamin A, which is beneficial for your eyes. They are also a very good source of vitamin C, to maintain your children’s immune system.
