|Menage a Trois Sorbet|
I'm not posting anything new, because I would then have to EAT what I made and potographed and posted for all of you. So, here are a few "oldies but goodies," that help us stay in CONTROL today.
First, we're doing a RAW food recipe. There's nothing cooked in these Raw Cashew Fudge Brownies, so if your a raw foodist, these are the romantic Valentine's Day treat for you!
Second, is one of my favorites...Menage a Trois sorbet. It's fat-free, full of berries and just sweet enough to finish off your filet mignon. Try this with any sweet, red wine, but its best with Menage!
The last two are a little more decadent, but smaller portions. So, if you need just a bit of indulgence and can exercise some self control in just eating one or two, these can please a festive crowd.
HAPPY VALENTINE'S DAY!
|RAW Cashew Fudge Brownies|
Raw Cashew Fudge Brownies
Prep Time: 20 minutes / Cook Time: 0 minutes / Servings 12-16 brownies
- 2 cups raw cashew pieces
- 4 tbsp. raw, organic agave nectar
- 4 tbsp. cocoa powder
- 1/4 tsp. pumpkin pie spice
- pinch of salt
- Place the cashews, cocoa powder, pumpkin pie spice and salt in a food processor or blender. Pulse on high speed for about 30 seconds to finely crush the cashew pieces and combine all ingredients.
- Put the food processor on high speed and slowly stream in the agave nectar. Mix on high speed for 4-5 minutes until the mixture is thick and smooth (like a thick peanut butter).
- Spread the mixture into the bottom of a 9x9 brownie pan and press the mixture evenly with your fingers. Refrigerate for about 10 minutes to allow the mixture to set.
Ménage à Trois Sorbet
|Ménage à Trois Sorbet|
|Serving = 1/2 cup|
Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4
- 1 1/2 cups Ménage à Trois California Red wine
- 1/2 cup water
- 3/4 cup sugar
- 1 bag (4 cups) Trader Joe's Very Cherry Berry Blend
- 1/2 tbsp. fresh lemon juice
- In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Stir on medium heat until sugar is dissolved and a simple syrup is created. Remove from heat and cool in freezer for about 10 minutes.
- In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice. Blend on high speed for about 2 minutes until everything is smooth and combined.
- Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet. If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).
White Chocolate Blackberry Mousse Tartles
|White Chocolate Blackberry Mousse Tartlets|
Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 20 tartlets
- 1 box of Puff Pastry dough (2 sheets), thawed
- 1 cup white chocolate chips
- 1 tub of PHILADELPHIA White Chocolate Indulgence
- 1 cup Cool Whip topping
- 1/4 cup seedless blackberry jam
- 20 small mint leaves
- 20 fresh blackberries
|White Chocolate Blackberry|
- Preheat oven to 400 degrees.
- Line a large cookie sheet with parchment paper (you may need two cookie sheets. If so, line both with parchment paper).
- Spread out the puff pastry sheets onto a flat surface. Using a drinking glass or a biscuit cutter, cut 9-10 three inch rounds out of each sheet. Cut out the centers of the rounds using a smaller, 1/2" or 1" circle (I used the cap from a small extract bottle).
- Remove and discard the centers and the excess dough. Place the rounds onto the lined cookie sheets and bake in the oven at 400 degrees for 10 minutes, or until the pastries are golden brown. Remove from the oven and allow to cool for 5 minutes.
- In a large mixing bowl, combine the
PHILADELPHIA White Chocolate Indulgence, Cool Whip and seedless
blackberry jam. Mix on high speed with a stand or electric mixer for
about 2-3 minutes until the mousse is combined, smooth, light and
creamy. Place in the refrigerator until ready to use.
- In a small bowl, melt the white chocolate chips in the microwave for 30 seconds on high heat. Remove immediately and stir until completely melted.
- Lift one of the tartlets off the parchment paper and spoon about 1/2 tsp. of the melted white chocolate onto the parchment paper. Place the tartlet back on top of the melted white chocolate, filling the center of the pastry. Repeat with the other tartlets. Place the cookie sheet(s) with the filled tartlets in the freezer for about 10 minutes to set the white chocolate. Remove from the freezer and set aside until ready to fill.
- Spoon the mousse into a sealable plastic bag or frosting decorator. If using a plastic bag, seal the bag and snip off the corner with some scissors. Pipe the mousse onto the tartlets, in the center first and then around the top in a circular motion.
- Garnish by placing a small mint leaf on the top of each tartlet and then by placing a fresh blackberry on top of each mint leaf.
Cherry Chai Cheesecake Bites
|Cherry Chai Cheesecake Bites|
- 8 ounce(s) of Philadelphia Cream Cheese, room temperature
- 1 1/2 cup(s) of finely crushed ginger snap cookies (48 cookies)
- 4 tbsp. of butter, melted
- 2 egg whites
- 1/2 cup(s) of sugar
- 1 tsp. of vanilla extract
- 1 tsp. of cardamom powder
- 1 tsp. of pumpkin pie spice
- 1 tbsp. of flour
- 1 21 oz. can of cherry pie filling
- Preheat oven to 350 degrees.
- Spray a mini-muffin tin (24 muffins) with cooking spray.
- In a blender or food processor, finely crush the gingersnap cookies. Transfer to a large mixing bowl and add melted butter. Mix well until combined.
- Spoon about 1 tsp. of the cookie mixture into the bottom of each of the mini-muffin tins. Press the mixture to the bottom, creating a small pie crust in the bottom of the tins.
- In a separate mixing bowl, combine cream cheese, egg whites, sugar, vanilla, cardamom, pumpkin pie spice and flour. Mix with electric mixer for 2-3 minutes until smooth and creamy.
- Spoon the cheesecake mixture into the tins until each one is about 3/4 full.
- Bake in the oven at 350 degrees for 20 minutes. Remove and let cool for 5 minutes in the freezer.
- Run a butter knife around the edges to loosen the cheesecakes from the tins. Flip the tins over to remove the cheesecake bites.
- To serve: Place the cheesecake bites on a serving dish and spoon cherry pie filling (about 2 cherries each) onto the cheesecake bites.