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Chocolate Fleck Frozen Yogurt

Makes 6 servings

12 ounces evaporated lowfat milk
1 teaspoon vanilla extract
1 cup plain lowfat yogurt, stirred
2 ounces semisweet chocolate chips
3/4 cup sugar
2 teaspoons cornstarch

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; cool to lukewarm. Add vanilla and yogurt. Refrigerate until mixture is cold. Melt chocolate. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently. Freeze in ice-cream maker according to manufacturer’s directions; or follow refrigerator-freezer instructions previously posted.

Nutrition Facts
Amount Per Serving: Calories 231 – Calories from Fat 48
Percent Total Calories From: Fat 21%, Protein 11%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 5mg, Sodium 89mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 756 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Fudge Satin Pie with Nutty Crumb Crust

Fudge Satin Pie with Nutty Crumb Crust

Ingredients

Nutty Crumb Crust
1 1/2      cups      graham cracker crumbs
1      cup      almonds      toasted, ground
1/3      cup      powdered sugar
1/2      cup      butter      melted

Filling
4      large      eggs
1 1/2      cups      sugar      granulated
1      teaspoon      vanilla extract
2      teaspoons      liqueur      coffee flavor, such as kahlua
8      ounces      chocolate chips (semi-sweet)      melted
1 1/2      pounds      butter, unsalted      softened
2  cups      heavy whipping cream
1/2      cup      powdered sugar
2      tablespoons      instant coffee

Directions
Mix crumbs, almonds, 1/3 cup powdered sugar and melted
butter and press into 10-inch glass pie pan.

Chill.

Beat eggs with mixer and add granulated sugar.

Beat until light and custardy.

Add vanilla and coffee liqueur. Mix well and add melted chocolate.

Continue beating and add unsalted butter, 1 stick at a time, until
smooth and satiny.

Turn into crust and chill until set. Whip cream with 1/2 cup powdered sugar and powdered coffee.

Pipe through pastry tube onto pie using rose tip.

Chill.

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Chocolate Chip-Peanut Butter Layer Pie

Chocolate Chip-Peanut Butter Layer Pie-Chocolate Chip-Peanut Butter Layer Pie-<br />~oneandonlychocolatechic.blogs<wbr />pot.com<br />~oneandonlychocolatechic.blogspot.com</p><p>Ingredients:<br />1-1/2 cups powdered sugar<br />1-1/2 cups creamy peanut butter<br />1-1/2 tsp. vanilla extract<br />1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust<br />1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies<br />1/4 cup milk chocolate chips, melted</p><p>Directions:<br />Heat oven to 350° with racks placed on the bottom and middle.<br />In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.<br />Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).<br />Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.<br />Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.
Ingredients:
1-1/2 cups powdered sugar
1-1/2 cups creamy peanut butter
1-1/2 tsp. vanilla extract
1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1/4 cup milk chocolate chips, meltedDirections:
Heat oven to 350° with racks placed on the bottom and middle.
In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).

Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.

Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.

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