Hunger Busters/Desserts/Recipes

IRISH CREAM FROZEN YOGURT

2 tbs Water
1 tsp gelatin powder
3 ounces Semisweet chocolate - coarsely chopped
3/4 cup low fat 2% milk
1/4 cup Light corn syrup
1/4 cup Sugar
3 tsp Bailey's Irish Cream
1 cup Plain low fat yogurt
1 Egg white
1/3 cup Water
1/3 cup Nonfat dry/powdered milk

In small saucepan, combine 2 tbs water and gelatin: let stand 1 minute.
Stir over low heat until gelatin dissolves; set aside.
In med saucepan, combine chocolate, milk, corn syrup and sugar.
Cook and whisk over low heat until mixture is smooth.
Stir in dissolved gelatin mixture; cool. Add Irish Cream and yogurt.
Beat egg white, 1/3 cup water and non-fat dry milk until stiff but not dry.
Fold into yogurt mixture.
Freeze in ice-cream maker according to manufacturer's directions; or in freezer

Back to Desserts Index

Banana Caramel Pie

1 cup Dark Brown Sugar
1/4 cup All-purpose flour
1/4 tsp Salt
1/4 cup Cold water
2 Egg yolks
1 cup Boiling water
1 tbs Butter
1/2 tsp Vanilla
1/4 cup Evaporated milk
1 8" or 9" pastry shell - (baked and cooled)
4 Ripe bananas

Mix sugar, flour, and salt in saucepan.
Stir in cold water and egg yolks; beat smooth.
Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes,
until smoothly thickened.
Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell.
Shortly before serving slice bananas and arrange over filling.
Top with whipped cream or with meringue made out of the 2 left-over egg whites.

Back to Desserts Index

APPLE CRUMBLE PIE

1 Prepared pie shell
1/4 cup Unsalted butter
4 cups Green apples- thinly sliced (peeled before slicing)
1/2 cup Sugar
2 tbs Lemon juice
1/8 tsp Ground mace
1/2 tsp Cornstarch
1 cup Cookie crumbs
1/4 cup Melted butter
2 tbs Brown sugar

PREHEAT OVEN TO 400°F.
Melt the butter in a medium skillet over medium heat on top of the stove.
Add the apples, cover and cook for 5 minutes. Remove the cover and add the sugar, juice, mace
and cornstarch. Cook another minute, stirring, remove from the heat and set aside.
Meanwhile, place prepared pie shell in the oven and bake for 10 minutes.
While the pie shell is baking, combine cookie crumbs, melted butter and sugar and mix well.
Remove pie shell from the oven and add the cooked apple mixture.
Sprinkle the cookie crumble over the apples and replace in the oven for another 20 minutes.
Cool the pie to room temperature before serving.

Back to Desserts Index

Lemon Delicious

1 tbs Butter
1/4 cup Caster Sugar
1 tbs Flour
2 tbs Self Raising Flour
2 Lemons, rind and juice
2 Eggs, separated
1 cup Milk

Set oven at 190°C (375°F). Mix butter and sugar. Stir in flours, lemon juice and rind.
Add egg yolks and milk, beat well. Beat egg whites until stiff, fold into mixture.
Pour into greased, oven proof dish. Stand
dish in a water bath, bake at 190°C for 45 minutes until set and lightly browned.
Serve with cream or ice cream.

Serves 4 - 6.

Back to Desserts Index

MANGO ICE WITH TEQUILA AND LIME

1/4 cup Water
3 tbs Tequila
2 tbs Sugar
2 large ripe Mangoes. peeled, pitted
2 tbs fresh Lime juice

Combine first 3 ingredients in heavy small saucepan.
Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
Puree mangoes, syrup and lime juice in processor until smooth.
Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours.
Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks.
Return mixture to processor and process until smooth. Serve.

4 Servings

Back to Desserts Index

Blackberry/Blueberry Banana Pancakes

1 ½ cups all-purpose/plain Flour - sifted
1 ¾ tsp double-acting Baking Powder
1 tsp Salt
3 tbs Sugar
2 Eggs
2 tbs melted Butter
1¼ cups Milk
3 Bananas - sliced
1 ½ cups frozen Blackberries
Blackberry/Blueberry Puree
1 cup frozen Blueberries
2 cups frozen Blackberries - (fresh if available)
1 cup Sugar

Sift together first four ingredients.
In separate bowl, lightly beat the eggs.
Add milk and butter to beaten eggs.
Quickly combine the liquid ingredients and the dry ingredients.
(Do not over beat ingredients. Ignore the lumps.)
Spoon the batter onto a greased grill or pan.
Add 3-4 blackberries and 3 slices of bananas to each pancake.
Cook until golden brown.
Plate presentation: Serve fruit side up. Garnish with fresh fruit slices and berry puree.
Preparation of Blackberry/Blueberry Puree
Cook in small stock pot on low heat until fruit is cooked down.
Drain some of the excess liquid from fruit if a thicker puree is desired.
When mixture is cooled down, puree in food processor until smooth.
Optional - Remaining mixture can be strained through a cheesecloth if desired to
remove any remaining particles from berries. Place puree in squirt bottle.

Makes approximately 14 four-inch pancakes.

Back to Desserts Index

SOUTH-OF-THE-BORDER SUNDAES

Store-bought vanilla frozen yogurt acts as the luscious foil for oranges, pineapple,
mango and bananas in a fat-free brown sugar-cinnamon sauce.

4 Oranges
3/4 Pineapple, peeled, cored, cut into bite-size pieces
1 large Mango, peeled, pitted, cut into bite-size pieces
1/2 cup plus 2 tbs firmly packed dark Brown Sugar
1/2 tsp ground Cinnamon
3 Bananas, peeled, sliced
1 ½ pints Vanilla Frozen Yogurt

Using zester, remove peel in long strips from 1 orange; reserve peel.
Cut white pith from orange. Cut peel with pith from remaining orange.
Working over bowl to collect juices and using small knife, cut between
membranes of 1 orange to release segments.
Transfer segments to large bowl. Squeeze juice from orange membranes into bowl with juices.
Repeat with remaining oranges. Add pineapple and mango to orange segments.
Combine 1/3 cup juice collected from oranges, reserved orange peel,
brown sugar and cinnamon in small saucepan.
Stir over low heat until sugar dissolves.
Increase heat and boil until mixture thickens slightly, about 1 minute.
Discard peel. Mix syrup into fruit. (Can be made 4 hours ahead. Cover and chill.)
Mix bananas into fruit. Scoop frozen yogurt into bowls.
Spoon fruit mixture and juices over and serve.

8 Servings

Back to Desserts Index

AMISH VANILLA PIE

1/4 cup Granulated sugar
1/4 cup Brown sugar
1/2 cup Molasses or light corn syrup
1 cup Water
1 Egg - well beaten
1 tablespoon Flour
1 teaspoon Vanilla
1 9" unbaked pie shell
CRUMBS
1 cup Flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Brown sugar
1/4 cup Lard, butter - margarine or shortening

Combine all the above ingredients, except the vanilla, in a saucepan.
Bring to a boil and continue boiling until thickened. Allow to cool and stir in vanilla.
Pour into unbaked shell.
CRUMBS Melt shortening. Stir in dry ingredients. Crumble mixture over pie shell.
Bake at 375°F for 50 to 60 minutes.

Back to Desserts Index

ALMOST AS GOOD AS SEX CAKE

1 package Yellow cake mix
1 can Sweetened Condensed Milk
10 ounces Frozen Strawberries - in syrup, thawed
19 ounces Strawberry topping
8 ounces Whipped topping
3/4 cup Peanuts

Prepare cake mix according to package instructions.
Bake in 9x13" pan and cool. Poke holes in cake with the handle of a wooden spoon.
Pour condensed milk evenly over cake and into holes.
Combine thawed strawberries and ice cream topping syrup and mix well.
Spoon evenly over cake and into holes. Spread whipped topping over the top.
Chop peanuts and sprinkle on top of whipped topping.
Chill before serving.

Back to Desserts Index

ANZAC BISCUITS

1 cup Rolled Oats
1/2 cup Sugar
3/4 cup Flour
1 tbs Golden Syrup
1 tsp Bicarbonate of Soda
2 tbs boiling Water
1/2 cup Butter, melted

Set oven to 160°C (325°F). Mix oats, sugar and flour.
Mix golden syrup, soda and boiling water.
While frothing, add melted butter and pour in dry ingredients.
Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet),
allowing room for mixture to spread. Bake 18 - 20
minutes. Cool on wire rack.

Makes 36 biscuits.

Back to Desserts Index

CARAMEL APPLE CRUMBLE

6 Granny Smith Apples
juice of 1 Lemon
75g unsalted Butter
1/3 Brown Sugar
2 tbs Orange Juice
2 tsp grated Orange rind
2 tbs thick Cream
Vanilla Ice-cream to serve
Topping :
100g blanched Almonds
1/2 cup Plain Flour
1/3 cup Caster Sugar
1/2 tsp ground Cinnamon
pinch of Allspice
100g Butter, chopped

Peel, core and cut apples into sixths and place in a bowl of water with lemon juice.
Melt butter in a deep frying pan, add drained apples and cook over medium heat for 3 minutes.
Sprinkle with 1/4 cup sugar, orange juice and rind and simmer until apples are tender.
Using a slotted sppon, transfer apples to a 6-cup-capacity ovenproof dish and spoon
2 tbs of liquid over. Add cream and remaining sugar to liquid and simmer for 5 minutes,
or until slightly thickened.
For topping : process blanched almonds in a food processor until finely chopped.
Combine almond, flour, sugar and spices in a bowl and mix well.
Using fingertips, rub in butter until mixture resembles coarse breadcrumbs,
then sprinkle over apple mixture and bake at 180°C for 30 minutes, or until
top is golden. Serve crumble with vanilla ice cream and pass caramel sauce seperately.

Source : Australian Gourmet Traveller. October 1998.
Recipe by Bronwen Clark.

Back to Desserts Index

CREAM CAKE
with mango and passionfruit

melted Butter or Margarine, for greasing
1 x 300ml tub Double Thick Cream
1 cup Caster Sugar
2 tsp Vanilla Essence
1/4 cup fresh Lemon Juice
2 cups Self-Raising Flour, sifted
3 Egg Whites
Icing Sugar to serve
3 Mangoes, peeled, sliced, to serve
2 x 300ml tubs Double Thick Cream, to serve

Passionfruit Syrup
1/2 cup Sugar
1/4 cup Water
4 Passionfruit, pulp removed

Preheat oven to 180C. Brush a round 24cm cake pan
with the melted butter or margarine to lightly grease.
Beat the double thick cream, caster sugar and vanilla essence
in a large mixing bowl with electric beaters until soft peaks form.
Fold in the lemon juice. Sift the flour over the top of the cream mixture
and fold in gently with a large metal spoon until just combined.
Beat the egg whites in a separate, medium mixing bowl with clean electric beaters until
soft peaks form. Add half the egg whites to the cream mixture and fold in gently.
Fold in the remaining egg whites. Pour the mixture into the greased pan and bake in
preheated oven for 1 hour or until golden, and a skewer inserted into the cake comes
out clean. Stand cake in pan for 5 minutes before turning onto a wire rack to cool.
To make passionfruit syrup, combine the sugar and water in a small saucepan
and stir over medium heat for 2 minutes, or until sugar dissolves.
Remove from heat, stir in the passionfruit pulp, and set aside to cool.
Te serve, dust the cake with icing sugar, cut into slices and serve with mango
slices, passionfruit syrup and plenty of double thick cream.

Serves 12

Source : Australian Good Taste. June 1998

Back to Desserts Index

BROWN RICE PUDDING

3 cups boiled Brown Rice
3 cups reduced-fat Milk
3 Eggs, beaten
1/4 cup Brown Sugar
1/2 tsp Mixed Spice
3/4 cup Mixed Dried Fruit

Brown Sugar and 'light' Sour Cream to serve

Mix cooked rice with remaining ingredients (except extra brown sugar and
sour cream) then spoon the mixture into a greased, shallw, ovenproof dish.
Bake in a preheated moderate oven for 30 minutes. Remove from oven and sprinkle
a little brown sugar over top of pudding, then cook a further 10 minutes.
Serve the warm pudding with a dollop of sour cream, slightly sweetened with brown sugar.

Serves 4-6

Source : Adapted from Margaret Fulton's Encyclopedia of Food and Cookery

Back to Desserts Index

CARAMEL SAUCE

50g Butter
1/3 cup Brown Sugar - firmly packed
1/2 cup Cream

Combine ingredients in a saucepan, stir over low heat until sugar dissolves.
Bring to boil, simmer, uncovered, for about 4 minutes, or until slightly thickened.
Serve over pancakes with nuts and bananas or over vanilla ice-cream

Back to Desserts Index

STRAWBERRY MELBA

For a different taste and texture, add fresh orange segments and some
whole raspberries to the strawberries.

450g fresh Strawberries, hulled and quartered if large
225g Raspberries, thawed if frozen
Juice of 1 small Orange
Strawberry leaves, to decorate (optional)

Place the strawberries in a serving bowl or 4 individual bowls, cover and chill until required.
Puree the raspberries and orange juice in a blender or food processor until smooth.
If fresh raspberries are used, it may be necessary to add a little more orange juice or water
to thin the sauce. Sieve to remove seeds, if liked.
Spoon the sauce over the strawberries, decorate with strawberry leaves, if using, and serve.

Serves 4

Source : Eating for a Healthy Heart

Back to Desserts Index

WAFFLES WITH CARAMEL APPLES

125g Butter
1/4 cup Brown Sugar
2 Apples, peeled, cored and sliced
1/2 cup thickened Cream
8 Waffles, toasted

Melt butter in a frying pan over a medium heat. Stir in sugar. Cook, stirring,
for 2-3 minutes or until sugar melts and mixture is well combined.
Add apples. Cook stirring, for 2 minutes. Blend in cream. Bring to the boil.
Reduce heat. Simmer for 3-4 minutes, or until slightly thickened.
Place 2 waffles on each serving plate. Spoon over apple mixture.
Serve with thick cream or ice-cream of your choice.

Serves 4

Source : Super Food Ideas. Issue 3 Dec/Jan

Back to Desserts Index

GOLDEN PEARS

1 tbs Cornflour
3/4 cup Orange Juice
1 tbs Lemon Juice
1/4 cup Brown Sugar
1/4 cup Caster Sugar
15g Butter
2 tsp grated Orange Rind
1 tsp grated Lemon Rind
125g tin Pear Quarters
Vanilla Ice Cream to serve

Put cornflour, orange juice and lemon juice in a bowl, whisk in brown sugar,
caster sugar, butter and rind. Cook in microwave on HIGH for 2 minutes. Whisk well.
Cook on HIGH for 2 more minutes. Whisk Drain pears well.
Slice and place in a shallow casserole dish. Pour the orange sauce
over the pears and cook on HIGH for 2 minutes. Spoon over ice cream.

Serves 6

Source : Family Circle Kids Microwave Cookbook

Back to Desserts Index

BANANA TREAT

25g Butter
1/4 cup Brown Sugar
1/2 tsp ground Cinnamon
1 tbs Golden Syrup
1/2 cup Cream
1 tsp grated Lemon Rind
1 cup tinned Pineapple pieces, drained
3 Bananas
Ice Cream to serve

Put butter in 20cm casserole dish. Microwave on HIGH for 30 seconds.
Whisk in sugar, cinnamon, golden syrup, cream and rind. Cook on HIGH
for 1 1/2 minutes. Stir well. Stir in drained pineapple. Peel and slice bananas
and stir them in. Cook uncovered on HIGH for 3 minutes. Stir gently.
Spoon over ice cream and serve.
Variations : Add choc bits or marshmallows.

Serves 4

Back to Desserts Index

POACHED PEARS

3 Pears, firm but ripe
1 cup Water
1/2 cup Sugar
1 Cinnamon Stick or 1 strip Lemon Peel
Custard to serve

Peel and core pears, cut each in two. Bring water and sugar slowly to the boil
with cinnamon stick or lemon peel. Add pears, partly cover and cook gently
for 20 minutes. Leave to cool in the syrup. Serve poached pears with custard.

Serves 3

Back to Desserts Index