Easy Beautiful Desserts

Peach Gelato Ingredients: 3 pounds of peaches peeled and pitted 1/4cup of sugar 1/2 cup mascarpone or yogurt 1. Using a knife cut the peaches into very tiny l pieces. The smaller the pieces, the faster they will freeze and the finer the texture will be. Arrange the tiny peach pieces in a single layer on a cookie sheet and freeze for 2 hours-21/2 hours 2.Now place the frozen peach pieces in a blender along with the sugar and blend briefly. Now add the mascarpone and blend until the mixture is smooth. 3. Empty the mixture from the blender into a small container and freeze again for about 30 minutes, before serving. If the ice cream mixture freezes solid, simply process it briefly again before serving.

LOW CAL MOCHA MOUSSE 2 cups toned or skimmed milk 4 tablespoons of unsweetened cocoa powder 11/2 teaspoon of coffee dissolved in 3 tablespoons of boiling hot water 11/2 cup hung curd (thick in consistency) 51/2 tablespoons of sugar free 21/2 teaspoon of gelatine 1 teaspoon of vanilla extract Cooking method Make a paste by dissolving the cocoa powder in ¼ cup of warm water. Now add this paste to the skimmed milk in a pan and place it on heat. Stirring constantly till the milk turns thick and starts coating the back of the spoon like a custard mixture. Remove from heat. Now add the coffee paste into the custard and mix well. Set aside. In a small pan place ¼ cup of water and sprinkle gelatine over it. Stir it on low heat till the gelatine has completely dissolved. Remove from heat and add the hot gelatine mixture to the hot custard mixture. Mix t the mixture wellwell.allow the chocolate custard mixture to cool. Now in another bowl beat the hung curd, vanilla ex...

LOW CAL MOCHA MOUSSE 2 cups toned or skimmed milk 4 tablespoons of unsweetened cocoa powder 11/2 teaspoon of coffee dissolved in 3 tablespoons of boiling hot water 11/2 cup hung curd (thick in consistency) 51/2 tablespoons of sugar free 21/2 teaspoon of gelatine 1 teaspoon of vanilla extract Cooking method Make a paste by dissolving the cocoa powder in ¼ cup of warm water. Now add this paste to the skimmed milk in a pan and place it on heat. Stirring constantly till the milk turns thick and starts coating the back of the spoon like a custard mixture. Remove from heat. Now add the coffee paste into the custard and mix well. Set aside. In a small pan place ¼ cup of water and sprinkle gelatine over it. Stir it on low heat till the gelatine has completely dissolved. Remove from heat and add the hot gelatine mixture to the hot custard mixture. Mix t the mixture wellwell.allow the chocolate custard mixture to cool. Now in another bowl beat the hung curd, vanilla ex...

LEMON BISCUITS 250 Grams plain flour 100 grams butter melted 100 grams sugar 1/4 teaspoon lemon extract/essence Rind of 1 grated lemon peel 1 large egg METHOD In a bowl sieve the flour. In another bowl with a beater cream the butter and sugar together till it is light and creamy. Now beat in the egg and lemon rind to the creamy mixture. Add lemon extract and beat well.Now add the sieved flour mixture to it and make it into firm dough. Roll out the dough thinly and prick all over it with a fork. Now cut into rounds using a biscuit cutter.Grease the baking tin and Place the biscuits on it.Bake in the oven for about 15-20 minutes at 350 Degrees F.Serve hot. MINI CHOCOLATE CAKES 2 Large eggs well beaten 1tablespoon unsweetened cocoa powder 175 Grams plain flour 1 teaspoon baking powder 110 grams butter melted 100 grams sugar ½ teaspoon vanilla extract Glazed cherries for decorating For the filling 11/2 tablespoon butter melted 4 tablespo...

125 grams of butter ½ cup of brown sugar 1 cup chopped dates ¾ cup water ¾ cup whole-wheat plain flour ¾ cup self raising flour ½ cup of bran (unprocessed) 2 eggs large lightly beaten 1 teaspoon vanilla extract COOKING METHOD For making these date bars you need a 25cmx30 cm roll pan. Line the base of the pan with paper and grease the paper. Now in a saucepan place the brown sugar, butter, water and the dates and stir over low heat till the sugar has dissolved. Bring to a boil, remove from heat and allow cooling. In a bowl, sift the plain flour and self raising flour, now add the bran to it and mix well. Now mix in the beaten eggs, vanilla extract and the boiled date’s mixture. Spread this mixture into the lined pan. Bake in an oven at 180 DEGREES C/375 DEGREES F for about 30 minutes or till it is golden brown in color.