Japanese-style Cheesecake with Cream Cheese

Ingredients

50 g unsalted butter
80 g cream cheese
20 g powder cheese
80 g fine granulated sugar
2 egg yolks
1 tsp lemon rind
juice of 1/2 lemon
30 g wine marinated raisin
2 egg whites
100 g all-purpose flour
1 tsp baking powder

Method

  1. Combine flour with baking powder. Set aside.
  2. Melt cream cheese over a double boiler.
  3. In a bowl, whisk butter until creamy. Mix in 2/3 of the sugar. Add powder cheese, cream cheese and egg yolks. Mix well.
  4. Add lemon juice, lemon rind and raisin to the mixture and mix well.
  5. In a separate bowl, make the meringue by whisking the egg whites with the remaining sugar until soft peak forms.
  6. Take 1/2 of the meringue and fold into the butter cheese mixture. Fold in the flour mixture and then the remaining meringue.
  7. Grease the sides and bottom of a loaf pan and sprinkle flour. Pour the batter into the pan.
  8. Bake the cake in a 170ºC preheated oven for about 30 minutes.

Source: Cakes and Breads

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Easy and Healthy Dessert with Cocoa and Soy Milk

Ingredients

3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons baking cocoa
1/8 teaspoon salt
2 cups chocolate soy milk
1 teaspoon vanilla extract

Method

  1. In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Cook and stir 2 minutes longer.
  2. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Makes 4 servings.

Source: Taste of Home

Heart Healthy Phyllo Dessert with Mango and Banana

Ingredients

1 tablespoon canola oil
6 sheets frozen phyllo dough, thawed

Filling

1-1/2 teaspoons canola oil
2 tablespoons packed brown sugar substitute blend
1 tablespoon orange juice
1 ripe mango, peeled, seeded, and diced
1 medium banana, peeled, quartered lengthwise, and diced
2 tablespoons confectioner’s sugar
1/4 cup dark rum (optional)

Method

  1. Preheat oven to 350°F. Using 1 tablespoon canola oil, lightly brush one side of each phyllo sheet. Cut each sheet with a sharp knife into four lengthwise strips and then cut each strip in half to make eight squares per sheet.
  2. In six alternating cups of a 12-cup muffin pan, lace eight squares of phyllo per cup, oil side up, corners overlapping in the center. (There is not enough room to fill all 12 cups; six is manageable.) Press down gently to allow bottoms to take the shape of the muffin cup. Ruffle edges to create a nest appearance. Repeat with remaining five whole phyllo sheets. Place on a center oven rack and bake 5 minutes or until golden. Remove from oven and place muffin tin on a wire rack to cool completely.
  3. Meanwhile, combine remaining 1-1/2 teaspoons canola oil, brown sugar, and orange juice in a medium bowl. Add mango and banana and toss gently, yet thoroughly, to coat.
  4. To serve, place phyllo nests on individual dessert plates and spoon equal amounts of mango mixture, about 1/3 cup, into each nest.
  5. Place confectioner’s sugar in a fine-mesh sieve and sprinkle evenly overthe edges of each nest. Spoon 2 teaspoons rum over each. Serve immediately.

Makes 6 servings.

Source: The Heart-smart Diabetes Kitchen

A Lemon-flavour British Cake with White Chocolate and Raspberries

Ingredients

3 sticks unsalted butter, softened, plus extra for greasing
1-3/4 cups granulated sugar
2-1/4 cups all-purpose flour
1 cup ground almonds (almond meal)
1 tablespoon baking powder
6 eggs
1 teaspoon vanilla paste or extract
2 tablespoons milk
2 tablespoons freeze-dried raspberry pieces
2 teaspoons raspberry extract few drops of pink food coloring
2 teaspoons lemon extract
few drops of yellow food coloring
1/2 cup raspberry preserves
confectioners’ sugar, for dusting
10 ounces white modeling chocolate
fresh raspberries, to decorate

Method

  1. Preheat the oven to 350°F. Grease two 8-inch-square cake pans or a Battenberg pan and line with parchment paper.
  2. Put the butter, granulated sugar, flour, ground almonds, baking powder, eggs, vanilla, and milk into a large bowl and beat together until smooth. Divide the batter in half and put one half into another bowl. Mix the dried raspberries, raspberry extract, and pink food coloring into one batter until a pink color. Mix the lemon extract and yellow food coloring into the other batter until you get a nice bright yellow color.
  3. Spoon each batter into a prepared pan and bake in the oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Let cool in the pans.
  4. Heat the raspberry preserves in a small saucepan until runny, then pass through a strainer into a bowl. Trim the sponges, each to the same width as the sponge height, to form four identical long rectangles, two from each color (freeze any leftover sponge for another time). Using a patterned rolling pin on a work surface lightly dusted with confectioners’ sugar, roll out the white modeling chocolate to a rectangle, 10 x 8 inches.
  5. Place a pink and yellow sponge rectangle side by side, brushing some preserves in between them to stick together. Brush some preserves over the top, then place the remaining pink and yellow sponges on top, alternating the colors and sticking together with more preserves. Brush the outside of the sponges with preserves but not the cut ends.
  6. Carefully place the stacked sponge pieces in the center of the modeling chocolate, then tightly wrap the chocolate around the cake. Turn it over so that it is seam side down and trim off any excess. Dust a few fresh raspberries with confectioners’ sugar and arrange on top to decorate.

Makes 8 servings.

Source: Chocolat

A Healthy Summer Dessert with Mango and Rice

Ingredients

2 cups water
1/4 teaspoon salt
1 cup uncooked long grain brown rice
1 medium ripe mango
1 cup vanilla soy milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
chopped peeled mango

Method

  1. In a large heavy saucepan, bring water and salt to a boil. Stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender.
  2. Peel, seed and slice mango. Mash mango with a potato masher or fork.
  3. Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally.
  4. Remove from heat and stir in vanilla. Serve warm or cold, with chopped mango.

Makes 4 servings.

Source: Taste of Home magazine