8 ounces mascarpone cheese
1 cup vanilla ice cream
2 tablespoons milk
3 cups chocolate ice cream
1 cup brewed espresso or strong coffee, chilled
4 teaspoons unsweetened cocoa powder
4 teaspoons confectioners’ sugar
Process mascarpone, vanilla ice cream and milk in a blender until smooth and creamy. Pour into bowl or pitcher and set aside.
Process chocolate ice cream and espresso in blender.
Divide chocolate mixture evenly among 4 glasses. Top with mascarpone mixture. Combine cocoa powder and sugar, and sift evenly over each glass. Garnish with biscotti. Serve immediately. Makes 8 servings.
Per serving: 328 calories (63 percent from fat), 24 g fat (13.4 g saturated, 2.8 g monounsaturated), 82 mg cholesterol, 5.6 g protein, 26 g carbohydrates, 1 g fiber, 78 mg sodium.
Jubilee Coffee Cake
1/2 cup plus 4 tablespoons butter or margarine
2 cups sifted confectioners’ sugar
1 recipe Basic Sweet Dough (see recipe)
1 cup (20-ounce can) drained, crushed pineapple
1 egg yolk
2 tablespoons milk
2 tablespoons granulated sugar
1/4 cup flour
1/2 teaspoon cinnamon
Beat 1/2 cup plus 2 tablespoons butter, confectioners’ sugar and 2 tablespoons water until smooth.
Divide dough in half. On a lightly floured surface, roll out each half into a 10-by-16-inch rectangle. Spread with butter mixture. Cover with drained pineapple. Roll up as a jelly roll, starting with a long side. Seal edges. Shape into a circle, with sealed edges down, on a greased baking sheet, sealing ends together. Cut half way into ring with scissors at 1-inch intervals. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.
Heat oven to 350 degrees. Beat egg yolk with milk; brush on rings. Mix remaining 2 tablespoons butter with sugar, flour and cinnamon until crumbly. Sprinkle over rings. Bake 20 to 25 minutes or until golden. Remove from baking sheets and cool. Makes 2 (8-serving) rings.
Per serving: 355 calories (34 percent from fat), 3.5 g fat (7.4 g saturated, 3.8 g monounsaturated), 64 mg cholesterol, 6 g protein, 53 g carbohydrates, 1.3 g fiber, 343 mg sodium.
Yellow Rice Pilau
1/4 cup olive oil
1 large onion, diced
1 medium green or red bell pepper, diced
2 garlic cloves, crushed
1 cup raw rice
2 cups chicken broth
1 bay leaf
1 teaspoon salt
1/4 to 1/2 teaspoon annatto or turmeric or 1/4 teaspoon pulverized saffron threads
2 pimientos, sliced into julienne
1/2 cup frozen peas
Heat the oil in a large sauté pan with a lid. Sauté onion, pepper and garlic over medium heat for 5 minutes. Add rice and sauté 3 more minutes. Add broth, bay leaf, salt and annatto. Bring to a boil, reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20 to 30 minutes depending upon rice variety. Add water as needed. Remove from heat, stir pimientos and frozen peas and set aside, covered, 2 minutes. Makes 4 servings.
Per serving: 348 calories (38 percent from fat), 14.7 g fat (2.2 g saturated, 10.3 g monounsaturated), 0 cholesterol, 7.7 g protein, 46 g carbohydrates, 3 g fiber, 1,066 mg sodium.
Basic Sweet Dough Recipe
1 1/2 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/2 stick (1/4 cup) butter or margarine
1/2 cup warm water (105 to 115 degrees)
2 envelopes regular dry yeast
2 eggs, beaten
4 1/2 cups flour (about)
Heat milk just until steaming. Stir in sugar, salt and butter; set aside to cool until lukewarm.
Place warm water in large, warm bowl. Sprinkle with yeast and let stand until dissolved.
Stir in milk mixture, eggs and half the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough.
Turn dough out on lightly floured board. Knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down on lightly floured board. Roll and shape as desired. Makes enough for one (16-serving) recipe coffee cake.
Per serving: 201 calories (20 percent from fat), 4.5 g fat (2.4 g saturated, 1.2 g monounsaturated), 33 mg cholesterol, 5.4 g protein, 34.5 g carbohydrates, 1.1 g fiber, 262 mg sodium.
Fresh Fruit Fro-Yo Pops
2 (6-ounce) containers fat-free French vanilla yogurt
2 cups berries or cut-up fresh fruit such as bananas, cherries, grapes, papaya, peaches or orange
1 tablespoon honey
Place all ingredients in a blender or food processor and process until smooth. Divide among 6 (5-ounce) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze until solid, about 6 hours. Makes 6.
Per serving: 82 calories (2 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated), 1.2 mg cholesterol, 2.4 g protein, 19 g carbohydrates, 0.9 g fiber, 36 mg sodium.