DNA's Delicious Deserts
MORE RECIPES COMING SOON
1.Creamy Pear Flan:
Ingredients
• 3/4 cup sugar
• 1 (11.5-oz.) can KERNS® Shelf Stable Nectar Pear Passion Fruit
• 1 (14-oz.) can NESTLÉ® CARNATION® Sweetened Condensed Milk
• 1 (8-oz.) package cream cheese
• 1/2 teaspoon vanilla extract
• 5 large eggs
Directions
PREHEAT oven to 350°F.
PLACE sugar in small, heavy-duty saucepan. Cook over medium-high heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved and golden. Quickly pour into (8) 6-ounce custard cups.
PLACE nectar, sweetened condensed milk, cream cheese and vanilla extract in blender or food processor; cover. Blend until smooth. Add eggs; blend until smooth. Pour into prepared cups. Divide cups between two 13x9x2-inch baking pans; fill pans with hot water to 1-inch depths.
BAKE for 35 to 45 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool for 30 minutes; refrigerate for several hours or overnight.
RUN small spatula around edges of cups; gently shake flans to loosen. Invert onto serving dishesIngredients
2.Flan:
• 1/4 cup sugar
• 4 large eggs
• 1 cup fat-free milk
• 1 cup evaporated fat-free milk or fat-free milk
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 8 edible flowers, such as dianthus, pansies, or violets (optional)
Directions
1. To caramelize sugar, in a small heavy skillet cook 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden.
2. Quickly pour caramelized sugar into an 8x1-1/2-inch round baking pan, tilting pan to coat bottom (use a pot holder if pan becomes too hot).
3. In a mixing bowl beat eggs. Stir in skim milk, evaporated skim milk, 1/4 cup sugar, the vanilla, and salt. Pour into sugar-coated pan.
4. Set the round pan in a large baking pan set on an oven rack. Pour hot water into the large baking pan around the round pan to a depth of 1 inch.
5. Bake, uncovered, in a 325 degree F oven about 30 minutes or until a knife inserted near the center of the custard comes out clean. Carefully remove from pan of water. Cool in pan on a wire rack for 30 minutes. Cover flan and refrigerate 4 to 8 hours or until thoroughly chilled.
6. Loosen flan from side of pan. Carefully invert onto a serving plate. Cut into wedges. If desired, garnish with edible flowers. Makes 8 servings.
Make-Ahead Tip: Up to 24 hours ahead prepare flan, cover, and refrigerate.
Nutritional Information
1 serving:Calories 121;Fat 3g(Saturated 1g);Cholesterol 108mg;Sodium 102mg;Carbohydrate 17g(Dietary Fiber 0g);(Protein 7g)
3.Choclate Chip Trifle:
Ingredients
• 1 (18-oz.) package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
• 2 cups nonfat milk
• 2 (3.4-oz.) packages vanilla or chocolate instant pudding and pie filling mix
• 2 (12-oz.) containers frozen non-dairy whipped topping
• 1 1/2 quarts sliced fresh strawberries or raspberries
Directions
PREHEAT oven to 375°F.
CUT cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2½-inch logs, ending with 16. Place on ungreased baking sheets.
BAKE for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle ¾ of crumbled cookies on bottom of a deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with fresh mint leaves and additional fruit, if desiredIngredients
4.Cappuccino Crinkles:
Ingredients:
• 1/3 cup butter (no substitutes), softened
• 1 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon instant coffee granules
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 large egg whites
• 1/3 cup vanilla yogurt
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
Directions
1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32 cookies.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Nutritional Information
1 serving:Calories 82;Fat 2g(Saturated 1g);Cholesterol 6mg;Sodium 68mg;Carbohydrate 14g(Dietary Fiber 0g);(Protein 1g)
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