need great dessert ideas please!

[alli]

I have been asked to bring dessert for my uncle and aunt's surprise 25th wedding anniversary. I would appreciate any ideas, full fat or low fat either one. I am thinking of cakes, bars, tarts etc....

TIA

Alli.

[kwormann]

This gets made over and over by the folks here. It is delicious, EASY to make and gets ooohs and aaahs!


Chocolate-Éclair Icebox Dessert

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts Jan/Feb '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
22 1/2 sheets low-fat honey graham crackers (about 1
[14-ounce] box) -- divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping -- thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter -- softened
2 tablespoons honey
2 ounces unsweetened chocolate -- melted
1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 × 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.

Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Description:
""I've had a not-so-light version of this dessert in my recipe box for
years. I kept bypassing it until one day I decided to try it using
some of the new low-fat ingredients. Now my guests beg me to give them
the recipe."—Shay Collier, Camarillo, Calif."
Source:
"Cooking Light, January/February 1998, p.168"
Copyright:
"© Cooking Light"
T(Chill Time):
"4:00"

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Per Serving (excluding unknown items): 202 Calories; 6g Fat (25.3% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

[SusanL]

It's a lot of work but worth it.
Hazelnut Torte

6 eggs, separated
¾ c. sugar, divided .

Place egg whites in a bowl, whip until soft peaks.Gradually add ¼ c sugar whip until stiff peaks.Whip egg yolks in separate container until yellow colored about 2 minutes, reduce whipping and add remaining sugar, beat 1 minute.

1/3 c. plain bread crumbs
¼ c all -purpose flour
2/3 c finely chopped hazelnuts

Add bread crumbs, flour, and nuts to egg yolk mixture, whip for 30 seconds at a low speed until well blended. Fold egg white mixture into egg yolk mixture.
Pour batter into a greased and floured 9" springform pan. Bake 325 degrees for 40-45 minutes. Cool in pan 10 minutes, then remove from pan and cool completely on a wire rack.
When cool, slice cake in thirds to form 3 layers. Frost with Creamy Mocha Filling
Yields one 9" torte.

Creamy Mocha Layer

2 squares 1oz each semisweet chocolate, melted
1 c. butter or margarine,softened
2 c. powdered sugar
2 t. instant coffee
1 t. vanilla

Place chocolate and butter in a bowl. Beat for 2 minutes at medium speed. sift sugar and coffee into bowl. Add vanilla, beat ten seconds at low speed. Scrape bowl and beat medium for 2 minutes until light and fluffy. Yields 2 cups.

[erin elizabeth]

I am a big fan of cheesecakes--they can be made ahead and are fairly easy. Dress up the cheesecake itself or make a variety of sauces to go with it--a berry topping would be wonderful. Many recipes around...

[swquilts]

How about taking advantage of the fresh fruit that's available now? The Honey Peach and Blackberry Cobbler is quite good and there's been a few tart recipes posted too. Have fun!

[keg64]

I really, really loved the chocolate fudge pie. I used the oreo crust and just cool whip on top but this could be decorated with shaved chocolate, or raspberries, or whatever.

And I also like swquilts idea...you gotta love vanilla bean ice cream over hot cobbler...:D

[Pat]

The CL Special Occasion Orange Cake makes a beautiful cake for a birthday. The cake has an orange flavor and the filling is made with apricots and orange juice. Then a cream cheese frosting is applied. I recently made it for a DD's birthday. It is on the recipe finder or I can post it for you.

[rinsav]

The Strawberry-almond tart from April '03 was amazing and had a beautiful presentation. I got raves when I made it for a family birthday.

[slknight]

The strawberry cheesecake trifle is really good too:

http://community.cookinglight.com/showthread.php?s=&threadid=43292&highlight=strawberry

I love that chocolate eclair one that Kim posted.

[lonetree1353]

What about chocolate pavlova served with strawberries, blueberries, etc. Not sure how far you have to travel but I take this to parties all the time.It is usually the first thing gone from the dessert table. I usually whip the cream, add the fruit and grate some chocolate on top of the fruit just before serving.

* Exported from MasterCook *

Chocolate Pavlova

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg whites -- room temperature
1 cup granulated sugar (I used berry sugar)
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla
2 oz bittersweet chocolate -- chopped
1 cup whipping cream
3 cups assorted berries

Chocolate Pavlova
Line large baking sheet with parchment paper or greased foil; using 8-inch round cake pan as guide, trace circle. If using paper, turn over. Set aside. ( I used parchment paper.)

In stainless steel or glass bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in cornstarch and vinegar, then vanilla. Fold in chocolate.

Spoon egg white mixture onto circle on baking sheet; spread to fill evenly. With back of spoon, form nest shape with hollow about 5 inches in diameter and rim about 1 inch higher than hollow, spreading a little beyond drawn circle if desired.

Bake in centre of 275°F oven until crisp on the outside but still soft on the inside, about 1 hour. Turn off oven; let meringue cool in oven for 1 hour. Slide metal spatula under meringue to loosen from paper; slide onto flat serving plate. (Make-ahead: Let stand at room temperature for up to 2 hours.)

In chilled bowl, whip cream; spoon into meringue nest, leaving raised rim bare. Arrange berries on top of cream. To serve, cut with serrated knife.

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Per Serving (excluding unknown items): 151 Calories; 15g Fat (83.6% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

NOTES : I used just egg whites in carton...you need 1/2 cup of whites. Make sure the egg whites are quite stiff before incorporating the sugar. Don't open the oven door while cooking or cooling. Leave in oven until ready to serve or overnight. The pavlova mixture should be piled high. A flat pavlova will spread while cooking.

Note: In meringues, 1/4 cup (50 grams) of granulated white sugar is generally used for every egg white used. This amount of sugar is needed to give the meringue its wonderful crispness.

Note: If you make meringues on a rainy or humid day, you will probably have to bake the meringues longer than on a dry day.



Nutr. Assoc. : 0 0 0 0 0 0 0 0http://www.joyofbaking.com/images/pavlovachocolate.jpg