Dessert Popovers with Citrus Sauce


3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest


  1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
  2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
  3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
  4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
  5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
  6. Heat muffin pan in the oven.
  7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
  8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
  9. Remove from oven and tip popovers out of muffin cups.
  10. Fill each warm popover with fresh chopped fruit.
  11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers


Black Sesame Cheesecake


1 tbsp black sesame seeds
1/4 cup honey
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter, melted


5 (250 g) blocks cream cheese, softened
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
5 tbsp black sesame paste (see recipe below)
4 eggs


  1. To make the crust, in a pan over medium heat, toast black sesame seeds for 30 seconds, or until you can smell the toasted sesame.
  2. Pour toasted sesame seeds into a food processor and pulse for 1 minute. The sesame seeds should be well broken down and no big pieces are noticeable.
  3. Pre-heat oven to 325°F.
  4. Mix graham crumbs, sugar and butter into the food processor with sesame seeds, and press crumb mixture onto the bottom of 9-inch springform pan. Bake for 10 minutes.
  5. To make the filling, beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until blended. Add sour cream, sesame paste and mix well. Add eggs, 1 at a time, mixing on low speed just until combined. Do not overmix. Pour over crust.
  6. Bake for 1 hr 10 min at 325°F, or until centre is almost set.
  7. Run a knife around rim of pan to loosen cake. Let cool completely before removing the rim.
  8. Refrigerate for 4 hours before serving.

Makes 1 nine-inch round cake.

Black Sesame Paste


1/4 cup black sesame seeds
1/4 cup honey


  1. Toast sesame seeds in a pan over medium heat for 30 seconds, or until fragrant. Transfer to a food processor and pulse until broken down.
  2. Add honey into food processor, and pulse until thick and creamy.

Source: Chef Aiko Uchigoshi

Soft Chocolate Cake


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups fat-free plain yogurt
2 eggs
1 cup freshly brewed hot coffee
1-1/2 teaspoons vanilla extract


  1. Heat the oven to 350ºF.
  2. In a medium bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
  3. In a mixing bowl, add the yogurt. Turn the mixer to low speed and alternate adding the dry ingredients and the eggs to the bowl. Slowly add the coffee and vanilla to the mixture. Continue mixing until the batter is smooth.
  4. Coat two 8-inch round cake pans with nonstick spray and pour equal amounts of batter into each cake pan.
  5. Bake for about 30 to 35 minutes until toothpick comes out clean when inserted into the center of the cakes.

Makes 16 servings.

Source: Mayo Clinic

Summer Berry Gratin


1 tablespoon all-purpose flour
1 teaspoon cornstarch
1/4 cup plus 1 tablespoon sugar
1 large egg plus 1 large egg yolk
1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
1/3 cup mascarpone cheese
1 pint mixed berries, such as raspberries, blackberries, blueberries
confectioners’ sugar for tops


  1. In a small bowl, sift together flour, cornstarch, and sugar.
  2. In another bowl, beat the egg and yolk until pale and fluffy. Add dry ingredients slowly; beat until pale and fluffy again, about 2 minutes.
  3. In a small, heavy-bottomed stainless-steel saucepan, scald milk. Slowly add half of it to egg-flour mixture, beating constantly. Add this mixture to remaining milk in saucepan, and cook over a very low flame, whisking constantly. When mixture bubbles and thickens, remove from heat and continue whisking for 1 minute. Transfer to a bowl and stir in vanilla and butter. Refrigerate until chilled. (The dessert can be prepared to this point up to 2 days ahead.)
  4. Preheat broiler. Fold mascarpone into custard and divide among gratin dishes.
  5. Press berries into custard. Sift confectioners’ sugar over tops and set on a cookie sheet. Broil on top rack until evenly browned, about 2 minutes.
  6. Let cool 1 minute and serve.

Makes 4 servings.

Source: Martha Stewart Living

Wheat Berry, Porcini and Root Vegetable Potpies


6 ounces whole-wheat pastry flour (scant 1-1/2 cups)
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/4 cup 2% reduced-fat milk


3 cups (1/2-inch) cubed peeled celery root
1-1/2 cups (1/4-inch) sliced carrot
1-1/4 cups (1/4-inch) sliced parsnips (cut any large rounds into half-moons)
cooking spray
1 tablespoon extra-virgin olive oil
1 ounce dried porcini mushrooms
3 cups boiling water
1 tablespoon butter
2/3 cup finely chopped shallots
1 tablespoon chopped fresh thyme
4 garlic cloves, minced 1/4 cup Madeira wine
2/3 cup 2% reduced-fat milk
1.33 ounces whole-wheat pastry flour (about 1/3 cup)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups cooked wheat berries or spelt berries


  1. Preheat oven to 425ºF.
  2. To prepare crust, weigh or lightly spoon 6 ounces pastry flour into dry measuring cups, level with a knife. Combine flour and 1/2 teaspoon salt in a medium bowl. Combine 1/4 cup oil and 1/4 cup milk. Add to flour mixture. Stir mixture until dough forms. Wrap dough in plastic wrap and chill 30 minutes.
  3. To prepare filling, combine celery root, carrot, and parsnips on a foil-lined jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil and toss to coat. Cover pan with foil. Bake at 425ºF for 15 minutes; uncover and bake an additional 30 minutes or until vegetables are tender and lightly browned. Remove from oven (do not turn oven off).
  4. Place porcini in a medium bowl. Add 3 cups boiling water. Cover and let stand 15 minutes or until mushrooms are tender.
  5. Strain through a sieve over a 2-cup glass measuring cup, reserving liquid. Chop mushrooms.
  6. Heat a large nonstick skillet over medium-high heat. Add butter and swirl until butter melts. Add shallots, thyme, and garlic. Saute 3 minutes.
  7. Add wine. Cook 1 minute or until liquid mostly evaporates.
  8. Slowly pour in porcini soaking liquid, leaving grit behind in bottom of measuring cup. Bring to a boil.
  9. Combine 2/3 cup milk and 1.33 ounces flour, stirring with a whisk. Add milk mixture to pan, stirring constantly. Cook 2 minutes or until mixture thickens. Stir in 1 teapoon salt, pepper, wheat berries or spelt, mushrooms, and vegetables. Remove from heat.
  10. Remove dough from refrigerator and cut into 6 equal pieces.
  11. Roll each dough piece into a ball. Roll each dough ball between sheets of plastic wrap into a 5-inch circle.
  12. Divide filling evenly among 6 (10-ounce) ramekins and top each with 1 dough circle. Tuck edges of dough under, or loosely pleat around edge. Cut slits in dough to vent.
  13. Place ramekins on a foil-lined jelly-roll pan. Bake at 425ºF for 25 minutes or until crust is browned and filling is bubbly.

Makes 6 servings.

Source: Everyday Whole Grain