Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.
Yield 8 servings
Ingredients
* 1/3 cup half-and-half
* 2 tablespoons honey
* 3 ounces semisweet chocolate, chopped
* 8 Espresso Crepes
* 2 cups low-fat coffee ice cream
Preparation
Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.
Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.
Nutritional Information
Calories: 229 (28% from fat)
Fat: 7.1g (sat 4g,mono 0.8g,poly 0.2g)
Protein: 6.2g
Carbohydrate: 25.5g
Fiber: 0.8g
Cholesterol: 45mg
Iron: 0.6mg
Sodium: 105mg
Calcium: 93mg
Cynthia Nims, Cooking Light, JUNE 2006
Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
Sunday, February 22, 2009
Monday, February 9, 2009
Chocolate Meringue and Mint Chip Ice Cream Cake
yield: Makes 8 to 10 servings
* 10 1/2 tablespoons sugar, divided
* 1/2 cup powdered sugar
* 3 tablespoons unsweetened cocoa powder
* 4 large egg whites
* 2 pints mint chip ice cream, slightly softened
* 1/2 cup chilled whipping cream
* 1/4 teaspoon vanilla extract
* 1/4 cup chocolate sprinkles
Preparation
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.
From epicurious.com
* 10 1/2 tablespoons sugar, divided
* 1/2 cup powdered sugar
* 3 tablespoons unsweetened cocoa powder
* 4 large egg whites
* 2 pints mint chip ice cream, slightly softened
* 1/2 cup chilled whipping cream
* 1/4 teaspoon vanilla extract
* 1/4 cup chocolate sprinkles
Preparation
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.
From epicurious.com
Sunday, February 8, 2009
Oreo Invasion
Oooooh, we're good. Not to brag, but we've come up with an Oreo cream pie SO guilt-free you could practically eat the entire thing for the same amount of calories as (and WAY less fat than) a single slice of those other CRAZY Oreo pies. We're not saying you should eat the whole thing, mind you (so don't bombard us with emails about that) -- one slice is all you need to kick your Oreo pie craving to the curb. Go for it, you little cookie fiend!
Ingredients:
4 packs 100 Calorie Packs Oreo Thin Crisps
3 cups light vanilla soymilk
1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla
1 envelope unflavored Knox Gelatin
2 cups thawed Cool Whip Free
2 tbsp. sugar-free chocolate syrup
Directions:
Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved). Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!). Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed. Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight). Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy! Serves 8!
Serving Size: 1 slice
Calories: 115
Fat: 1.75g
Sodium: 175mg
Carbs: 20.5g
Fiber: 0.5g
Sugars: 8.5g
Protein: 3.75g
* 2 Points
From Hungry Girl website.
Ingredients:
4 packs 100 Calorie Packs Oreo Thin Crisps
3 cups light vanilla soymilk
1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla
1 envelope unflavored Knox Gelatin
2 cups thawed Cool Whip Free
2 tbsp. sugar-free chocolate syrup
Directions:
Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved). Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!). Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed. Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight). Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy! Serves 8!
Serving Size: 1 slice
Calories: 115
Fat: 1.75g
Sodium: 175mg
Carbs: 20.5g
Fiber: 0.5g
Sugars: 8.5g
Protein: 3.75g
* 2 Points
From Hungry Girl website.
The Wonderful Blizzard of Ours!
Shakes are one thing, but dare we take on the thick and goodie-packed greatness that is the Dairy Queen Blizzard?! Heck YES! Here's a crazy-good swap for DQ's Mud Pie Blizzard, complete with chocolatey, mocha-licious mayhem and plenty of cookie pieces. Check it out...
Ingredients:
3/4 cup Breyers Double Churn Free fat-free ice cream, French Chocolate
1 No Sugar Added Fudgsicle pop (the 40-calorie single version)
1/2 pack 100 Calorie Packs Oreo Thin Crisps, slightly crushed
2 tsp. Hershey's Lite chocolate syrup
1/2 - 3/4 tsp. instant coffee (depending on how much you like coffee flavoring)
1/2 tsp. Coffee-mate Original Fat Free powdered creamer, dissolved in 2 tbsp. warm water
1 no-calorie sweetener packet (like Splenda)
3/4 cup crushed ice (about 4 - 6 cubes)
Directions:
Combine the chocolate syrup, instant coffee, and sweetener with the Coffee-mate mixture. Add 2 tbsp. of cold water, and then pour into the blender. Cut the fudge pop into pieces (removing the stick), and add the pieces to the blender as well. Then add the ice cream and crushed ice. Blend briefly at low-to-medium speed until just mixed. Spoon mixture into a glass, and then stir in the cookie pieces. If needed, place in the freezer for 5 minutes to firm up. Then enjoy!
Serving Size: entire recipe
Calories: 253
Fat: 2g
Sodium: 222mg
Carbs: 59g
Fiber: 8.5g
Sugars: 29g
Protein: 7g
POINTS® value 4*
From Hungry Girl website.
Ingredients:
3/4 cup Breyers Double Churn Free fat-free ice cream, French Chocolate
1 No Sugar Added Fudgsicle pop (the 40-calorie single version)
1/2 pack 100 Calorie Packs Oreo Thin Crisps, slightly crushed
2 tsp. Hershey's Lite chocolate syrup
1/2 - 3/4 tsp. instant coffee (depending on how much you like coffee flavoring)
1/2 tsp. Coffee-mate Original Fat Free powdered creamer, dissolved in 2 tbsp. warm water
1 no-calorie sweetener packet (like Splenda)
3/4 cup crushed ice (about 4 - 6 cubes)
Directions:
Combine the chocolate syrup, instant coffee, and sweetener with the Coffee-mate mixture. Add 2 tbsp. of cold water, and then pour into the blender. Cut the fudge pop into pieces (removing the stick), and add the pieces to the blender as well. Then add the ice cream and crushed ice. Blend briefly at low-to-medium speed until just mixed. Spoon mixture into a glass, and then stir in the cookie pieces. If needed, place in the freezer for 5 minutes to firm up. Then enjoy!
Serving Size: entire recipe
Calories: 253
Fat: 2g
Sodium: 222mg
Carbs: 59g
Fiber: 8.5g
Sugars: 29g
Protein: 7g
POINTS® value 4*
From Hungry Girl website.
Friday, November 21, 2008
Eggnog Ice Cream
I can't imagine. I love eggnog, although it is a little rich for me as I get older. But this sounds delicious.
Yield: 8 servings (serving size: 2/3 cup).
1 3/4 cups half-and-half
2 1/4 cups 2% reduced-fat milk
1 (2-inch) cinnamon stick
1 (5-inch) vanilla bean, split lengthwise
1 cup sugar
1/3 cup bourbon
1/2 tsp ground nutmeg
5 large eggs yolks
Combine first 3 ingredients in a heavy saucepan over med-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180 F or until tiny bubbles form around edge (do not boil).
Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160 F, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.
From Cooking Light, December 2008.
Yield: 8 servings (serving size: 2/3 cup).
1 3/4 cups half-and-half
2 1/4 cups 2% reduced-fat milk
1 (2-inch) cinnamon stick
1 (5-inch) vanilla bean, split lengthwise
1 cup sugar
1/3 cup bourbon
1/2 tsp ground nutmeg
5 large eggs yolks
Combine first 3 ingredients in a heavy saucepan over med-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180 F or until tiny bubbles form around edge (do not boil).
Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160 F, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.
From Cooking Light, December 2008.
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