Elegant, simple, delicious, and quick – put this yummy dessert together in no time at all, pop it in the freezer for a few hours, and impress your family and friends at your next simple celebration!
Frozen Crème Fraîche Dessert
Servings 4
Equipment
- 4 - 3 1/2 inch shallow ramekins
Ingredients
- 1/3 cup sugar
- 2 1/2 egg yolks
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest
- 1 cup crème fraîche
- 1 cup blueberries
- 1/2 cup cinnamon schnapps*
Instructions
- Place sugar, egg yolks, vanilla and lemon zest in a medium bowl.
- Wisk until thick and pale.
- Fold in crème fraîche.
- Distribute mixture among the 4 ramekins.
- Freeze for 2-3 hours.
- While mixture is in the freezer, soak the blueberries in the schnapps.*
- Before serving, place the blueberry mixture on top of the ramekins.
Notes
*If you are serving this to children, eliminate the cinnamon schnapps.
Need a quick dessert that isn’t too sweet or too filling after a fabulous meal? This crumble is just the thing!
Apple, Berry, & Chocolate Crumble
Servings 6
Calories 235kcal
Equipment
- 6 - 1/2 cup ramekins
Ingredients
- 2 Granny Smith apples peeled and diced
- 10 ounces fresh berries such as blueberries, raspberries, blackberries
- 1 Tbsp sugar
- 3/4 cup flour
- 5 ½ Tbsp unsalted butter additional for the top of crumble
- 1/8 cup old fashioned oats
- 1/4 cup hard packed brown sugar
- 1 Tbsp grated dark chocolate
Instructions
- Preheat the oven to 350°.
- Place apples and berries in a bowl and mix with the sugar. Fill the ramekins halfway with the sweetened fruit.
- Using a food processor or a bowl and pastry cutter, add all the remaining ingredients, except the chocolate.
- Once combined, add the chocolate to the crumble mix and place on top of the fruit.
- Place a small pat of butter on top of each crumble and bake for 30 minutes until fruit bubbles.
- Serve alone or with whipped cream or ice cream.
These parfaits can be made with any fruit you like. The flavor is fabulous – vanilla yogurt mixed with honey gives the perfect amount of sweetness. A healthy and satisfying dessert!
Fresh Fruit and Yogurt Parfait
Servings 4
Calories 157kcal
Ingredients
- 1/2 cup fresh raspberries sliced in half
- 3/4 cup fresh blueberries
- 1/3 cup flavored liquor optional
- 1 cup low-fat French vanilla yogurt
- 1 Tbsp honey
Instructions
- Place berries in a glass bowl. If using liquor, pour over fruit and let sit for at least an hour.
- Mix yogurt with honey.
- Place a few berries in the bottom of parfait glasses or glass bowls.
- Alternate fruit with yogurt - making three layers of yogurt and three layers of fruit.
- Finish with a few berries on top. This can be made several hours in advance.
Notes
By eliminating the liquor, you can serve this for breakfast along with some granola.
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This pie has a crunchy chocolate base, creamy center and awesome topping. You can make it days in advance, keep refrigerated, and serve when ready.
Chocolate, Berry and Cream Cheese Pie
Servings 10
Ingredients
- Pie crust premade or your own recipe
- 1/2 bar unsweetened baking chocolate
- 1/2 cup heavy whipping cream divided
- 1 Tbsp butter softened
- Splash of spiced rum optional
- Pinch sugar
- 8 oz cream cheese softened
- Vanilla extract splash
- 1/3 cup powdered sugar
- Strawberries cut in half
- Blueberries
- 1 ounce chocolate milk, dark, or white
Instructions
- Place pie crust in a pretty pie pan and make according to directions. Cool.
Ganache:
- Chop chocolate into small pieces and place in a medium bowl.
- In a small saucepan, bring 1/4 cup heavy cream to a boil and immediately pour over the chocolate.
- Add butter and optional rum to mixture and whisk until combined. Add a pinch or two of sugar (it should be very bitter).
- Pour ganache onto pie crust and let set (you can put in the freezer while prepping the filling).
Cream Cheese Filling:
- Cut softened cream cheese into small pieces and put in a large bowl with a splash of vanilla extract.
- Sift 1/4 powdered sugar on top of cream cheese and beat until smooth. Add more sifted powdered sugar until desired sweetness is reached.
- Spoon filling into pie and level with spatula.
Topping:
- Starting from the outside of the pie, place strawberries in concentric circles until you reach the middle. Fill in empty spaces with blueberries.
- Cut chocolate into small pieces. Heat 1/4 cup heavy cream to a boil.
- Pour a tablespoon at a time of the hot cream over the chocolate and mix together until it forms a paste.
- Fill a Ziplock bag with chocolate mixture, cut off a bottom corner, drizzle filling over pie. Refrigerate until ready to serve.
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