Archive for the ‘Desserts and Sweet Treats’ Category

Whole Wheat Ricotta Blintzes with Blueberry Compote

Posted by: EatFree

May 7th, 2012 >> Desserts and Sweet Treats, Vegetarian

Blintzes are thin crepes usually stuffed with cheese and/or fruit.  Here I’ve replaced the white flour traditionally used with 100% whole wheat flour.  The blueberries add a nice freshness in contrast to the creaminess of the ricotta.  This recipe makes 3 large crepes (which can each be divided in half) or 6 smaller crepes.

Ingredients:

  • 1/2 cup 100% whole wheat flour
  • pinch of fine sea salt
  • 1 organic egg, whisked
  • 2 cups fresh blueberries
  • 1/2 lemon, juiced
  • 1/2 teaspoon lemon zest
  • 2 tablespoons raw turbinado sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 1 tablespoon unsalted organic butter
  • 1.5 cups part-skim organic ricotta cheese

Directions:

  1. Whisk together flour and salt.  Whisk in egg and enough warm water to form thin pancake-batter like consistency.  Do not over-mix . Set aside for at least 15 minutes.
  2. In the meantime, combine berries, lemon juice, lemon zest, raw sugar, and vanilla in a small pot.  Simmer until blueberries start to burst but are still intact.  Whisk in cornstarch with one tablespoon cold water.  Add into blueberry mixture, bring to a boil, and then simmer for 1 minute until thick.  Set aside.
  3. Heat one teaspoon of butter in skillet.  Add about 1/3 cup of crepe batter, swirl around off heat, and then cook on both sides over medium heat until browned and cooked.  Repeat for rest of crepes.  Fill with 1/2 cup of ricotta cheese, fold over, and then top with blueberry compote.  Enjoy!

Poached Pears with Cardamom White Chocolate Sauce

Posted by: EatFree

April 21st, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

Poached pears yield a texture similar to that of custard-except without the copious amounts of egg yolks and cream.  The white chocolate accented with the cardamom pairs well with the pears here by adding just the right amount of exotic richness.  Make sure to purchase a good quality white chocolate that uses real cocoa butter and is sweetened with raw unrefined cane sugar.

Ingredients:

  • 1 tablespoon unsalted organic butter
  • 6 cardamom pods, crushed
  • 6 Bosc pears, peeled and cored
  • 7 ounces white chocolate
  • 1/3 cup soy milk
  • 1 teaspoon cardamom powder

Directions:

  1. Heat butter.  Add cardamom and cook for 10 seconds until fragrant.  Fill with water to top.  Slowly add in pears.  Bring to a boil and then simmer for about 30 minutes or until pears are fork tender.  Let cool slightly.
  2. Meanwhile, heat together white chocolate and soy milk in double boiler until melted.  Whisk in cardamom powder off heat.  Pour over poached pears and enjoy!

Sandesh

Posted by: EatFree

April 2nd, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This is an example of an Indian dessert made with chenna, which is fresh Indian cheese that is made from curdling whole milk.  This dish is often made with refined white sugar, but I’ve replaced that with raw turbinado sugar.  In order to get a smooth consistency, it is important to blend the raw sugar with the other ingredients to get finer sugar particles.  This is not only dessert, but in the true fashion of whole-foods based cooking, it is packed with protein and uses no refined ingredients.

Ingredients:

  • 1 and 3/4 cup chenna
  • 1/3 cup raw turbinado sugar
  • 1/2 cup organic whole milk
  • 1/2 teaspoon cardamom powder

Directions:

  1. Blend together chenna, raw sugar, and milk until smooth.  Pour into pot and stir continuously with spatula until soft dough forms.  This may take some time.  Turn off heat and stir in cardamom.  Dump onto lightly sprayed plate to cool slightly.
  2. While still warm, form into desired shapes or put into molds.  Let cool to set.  (These sweets set further in the fridge).  Enjoy!

Baked Sticky Brown Rice Pudding with Maple Candied Walnuts

Posted by: EatFree

March 13th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This recipe is a variation of the classic baked rice pudding made with short grain Arborio rice.  In this recipe, I’ve substituted the white Arborio rice with sticky short grain sweet brown rice, which adds the same sticky, chewy textural element except in the whole grain form.  As per the usual EatFree style of cooking, all refined sweeteners are replaced with their unrefined counterparts.  In addition, I’ve replaced the heavy cream and/or whole milk typically used in rice puddings with low-fat evaporated milk, which has the same degree of milky creaminess without as much of the fat.   This recipe is best served after completely chilled so make it the day before you plan to serve.

Ingredients:

  • 2.5 cups 2% low-fat evaporated organic milk
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3/4 cup coconut sugar
  • 3 cups cooked sweet brown rice
  • 1 cup walnuts, chopped
  • 1/2 cup pure maple syrup

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.  Whisk together milk, yolks, vanilla, sea salt , and raw sugar.  Stir in brown rice and let sit on counter top for 10 minutes.
  2. Meanwhile boil a kettle of water and toast walnuts in a dry skillet over medium-low heat until fragrant.  Set aside.
  3. Pour rice mixture into greased 9 by 9 baking dish.  Place over larger baking dish.  Place in oven and pour boiling water into larger baking dish about halfway up the sides of the smaller one with the rice pudding mixture.  Bake for 90 minutes or until slightly jiggly in the center and golden brown on top.
  4. Meanwhile bring maple syrup and 1/2 cup water to 250 degrees Fahrenheit on candy thermometer.  Stir in walnuts  and then pour over non-stick surface (such as a silicon mat) and let cool.
  5. Take out rice pudding and let cool completely to room temperature .  Refrigerate for several hours.   Serve with candied walnuts on top and enjoy!