Desserts
It's finally Friday. Just a few more weeks until the end of the year. Yay!
Here are six yummy desserts to help you through the weekend, including Cream Cheese Tiramisu, Million Dollar Cream Pie, and Turtle Cookie Balls. Enjoy!
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won’t absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better."
Yield: 8 servings; Time: 1-3/4 hours, plus cooling
This was featured in "This Is the Secret to the Crunchiest Fruit Crumble", and can be viewed online at https://cooking.nytimes.com/recipes/1021225-the-crunchiest-summer-fruit-crumble.
Ingredients
For the Topping:
1-1/2 cups all-purpose flour
1/2 cup rolled oats
1/3 cup light or dark brown sugar
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom, ginger or allspice, or use lemon zest
1/2 cup unsalted butter (1 stick), melted and cooled
For the Filling:
2 to 5 tablespoon light brown sugar (or granulated sugar), depending on the sweetness of the fruit
2 tablespoons cornstarch
8 cups mixed berries (fresh or frozen), or cubed peaches, plums, nectarines, apricots, or pitted sweet cherries (or a combination)
Ice cream or whipped cream, for serving
Preparation
Heat oven to 350 degrees.
Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
Spread topping in one layer onto a rimmed baking sheet. (You don’t have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won’t change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
ALMOND CHEESECAKE BARS
Recipe Yield: Serves: 20; Serving Size: 1 bar
Source: Splenda
Recipe and image appear courtesy of Splenda.
View this online at https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars.
Ingredients
Crust:
1/4 cup Splenda No Calorie Sweetener, Granulated
1-1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm.
Top with toasted almonds.
Notes:
Light and creamy cheesecake bars topped with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 3.5 g; Sodium: 105 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 8 g; Sugars: 4 g
MILLION DOLLAR CREAM PIE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)
For this recipe, Carroll wrote, " Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.
"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.
"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."
Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)
To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.
Ingredients
1 (14-ounce) can sweetened condensed milk
2 tablespoons lemon juice
2 (8-ounce) cans crushed pineapple (drained)
1 cup sweetened shredded coconut
1 cup chopped toasted pecans
2 (8-ounce) containers frozen whipped topping (thawed)
2 (9-inch) graham cracker crusts
Directions
In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.
Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.
Fold in whipped topping and divide evenly between two crusts.
Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.
Sprinkle toasted coconut and remaining pecans onto the pie.
Refrigerate 2 hours or until firm.
WORLD'S BEST CARROT CAKE
This comes from John Mitzewich, who wrote for The Spruce Eats. He wrote, "If someone did a list of the greatest cake/frosting combinations of all time, this carrot cake topped with cream cheese frosting has to be at the top. This carrot cake recipe also has pineapple, pecans, and walnuts which all add to its moist, crunchy goodness."
Prep Time: 30 minutes; Cook Time: 40 minutes; Total Time: 70 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/worlds-best-carrot-cake-recipe-101235.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ginger
2 cups sugar
1-1/4 cups vegetable oil
4 large eggs
1/4 cup butter (melted)
2 cups carrots (grated)
1 can/8 ounces crushed pineapple (drained)
1/2 cup chopped pecans
1/2 cup chopped walnuts
For the Frosting:
1/2 cup unsalted butter (softened)
8 ounces cream cheese (softened)
1 tablespoon milk
1 teaspoon vanilla
1 pound powdered sugar
Directions
Preheat oven to 350 degrees F.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
Scrape the batter into a lightly greased 13 x 9 baking dish.
Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
To make the frosting:
Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy.
Gradually beat in the powdered sugar to form a smooth frosting.
Spread evenly over the cooled cake.
TURTLE COOKIE BALLS
This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup chopped PLANTERS Pecans
Directions
Mix first 3 ingredients until blended.
Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
Refrigerate 1 hour or until firm.
CREAM CHEESE TIRAMISU
This is from Betty Crocker kitchens, and begins, "Make your kitchen game a whole lot stronger with this decadent Tiramisu dessert! It's an elevated showstopper, made with cream cheese, and is the perfect pairing to any great meal. Creamy, comforting, and downright delicious! You know what they say, 'leave the best for last'!"
Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 9 servings
To view this online, go to https://www.bettycrocker.com/recipes/cream-cheese-tiramisu/7e944cbf-d9ce-4641-9c5c-c669d188eb2a.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons light rum or 1/2 teaspoon rum extract
1 cup whipping (heavy) cream
1 package (3 ounces) ladyfingers, (12 ladyfingers)
1/2 cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa
Directions
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x9x1-1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
Expert Tips
For 9 grams of fat and 170 calories per serving, substitute reduced-fat cream cheese (Neufchâtel) for the regular cream cheese. Substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream.
“Carry me up” is the translation for tiramisu, pronounced tir-ruh-mee-SOO. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese.
Look for mascarpone in the cheese case in large supermarkets, specialty cheese shops or gourmet food stores.
Here are six yummy desserts to help you through the weekend, including Cream Cheese Tiramisu, Million Dollar Cream Pie, and Turtle Cookie Balls. Enjoy!
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won’t absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better."
Yield: 8 servings; Time: 1-3/4 hours, plus cooling
This was featured in "This Is the Secret to the Crunchiest Fruit Crumble", and can be viewed online at https://cooking.nytimes.com/recipes/1021225-the-crunchiest-summer-fruit-crumble.
Ingredients
For the Topping:
1-1/2 cups all-purpose flour
1/2 cup rolled oats
1/3 cup light or dark brown sugar
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom, ginger or allspice, or use lemon zest
1/2 cup unsalted butter (1 stick), melted and cooled
For the Filling:
2 to 5 tablespoon light brown sugar (or granulated sugar), depending on the sweetness of the fruit
2 tablespoons cornstarch
8 cups mixed berries (fresh or frozen), or cubed peaches, plums, nectarines, apricots, or pitted sweet cherries (or a combination)
Ice cream or whipped cream, for serving
Preparation
Heat oven to 350 degrees.
Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
Spread topping in one layer onto a rimmed baking sheet. (You don’t have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won’t change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
ALMOND CHEESECAKE BARS
Recipe Yield: Serves: 20; Serving Size: 1 bar
Source: Splenda
Recipe and image appear courtesy of Splenda.
View this online at https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars.
Ingredients
Crust:
1/4 cup Splenda No Calorie Sweetener, Granulated
1-1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm.
Top with toasted almonds.
Notes:
Light and creamy cheesecake bars topped with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 3.5 g; Sodium: 105 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 8 g; Sugars: 4 g
MILLION DOLLAR CREAM PIE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)
For this recipe, Carroll wrote, " Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.
"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.
"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."
Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)
To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.
Ingredients
1 (14-ounce) can sweetened condensed milk
2 tablespoons lemon juice
2 (8-ounce) cans crushed pineapple (drained)
1 cup sweetened shredded coconut
1 cup chopped toasted pecans
2 (8-ounce) containers frozen whipped topping (thawed)
2 (9-inch) graham cracker crusts
Directions
In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.
Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.
Fold in whipped topping and divide evenly between two crusts.
Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.
Sprinkle toasted coconut and remaining pecans onto the pie.
Refrigerate 2 hours or until firm.
WORLD'S BEST CARROT CAKE
This comes from John Mitzewich, who wrote for The Spruce Eats. He wrote, "If someone did a list of the greatest cake/frosting combinations of all time, this carrot cake topped with cream cheese frosting has to be at the top. This carrot cake recipe also has pineapple, pecans, and walnuts which all add to its moist, crunchy goodness."
Prep Time: 30 minutes; Cook Time: 40 minutes; Total Time: 70 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/worlds-best-carrot-cake-recipe-101235.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ginger
2 cups sugar
1-1/4 cups vegetable oil
4 large eggs
1/4 cup butter (melted)
2 cups carrots (grated)
1 can/8 ounces crushed pineapple (drained)
1/2 cup chopped pecans
1/2 cup chopped walnuts
For the Frosting:
1/2 cup unsalted butter (softened)
8 ounces cream cheese (softened)
1 tablespoon milk
1 teaspoon vanilla
1 pound powdered sugar
Directions
Preheat oven to 350 degrees F.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
Scrape the batter into a lightly greased 13 x 9 baking dish.
Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
To make the frosting:
Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy.
Gradually beat in the powdered sugar to form a smooth frosting.
Spread evenly over the cooled cake.
TURTLE COOKIE BALLS
This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup chopped PLANTERS Pecans
Directions
Mix first 3 ingredients until blended.
Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
Refrigerate 1 hour or until firm.
CREAM CHEESE TIRAMISU
This is from Betty Crocker kitchens, and begins, "Make your kitchen game a whole lot stronger with this decadent Tiramisu dessert! It's an elevated showstopper, made with cream cheese, and is the perfect pairing to any great meal. Creamy, comforting, and downright delicious! You know what they say, 'leave the best for last'!"
Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 9 servings
To view this online, go to https://www.bettycrocker.com/recipes/cream-cheese-tiramisu/7e944cbf-d9ce-4641-9c5c-c669d188eb2a.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons light rum or 1/2 teaspoon rum extract
1 cup whipping (heavy) cream
1 package (3 ounces) ladyfingers, (12 ladyfingers)
1/2 cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa
Directions
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x9x1-1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
Expert Tips
For 9 grams of fat and 170 calories per serving, substitute reduced-fat cream cheese (Neufchâtel) for the regular cream cheese. Substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream.
“Carry me up” is the translation for tiramisu, pronounced tir-ruh-mee-SOO. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese.
Look for mascarpone in the cheese case in large supermarkets, specialty cheese shops or gourmet food stores.
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