Ricotta Parfait With Berries
August 31, 2008
This ricotta parfait recipe is the perfect summer dessert with its creamy taste full of red and blue berries. The red, white and blue colors of this simple dessert also make it perfect for this year’s Fourth Of July party.
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INGREDIENTS:
* 1/4 cup lite ricotta cheese
* 1/4 cup nonfat cream cheese
* 2 tablespoons sugar
* 2 tablespoons no-sugar-added all-fruit seedless raspberry spread, melted
* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 3/8 cup vanilla wafer crumbs
* 2 tablespoons frozen reduced-calorie whipped topping, thawed
DIRECTIONS:
Combine ricotta cheese, cream cheese and sugar in food processor. Process until smooth, scraping sides of processor bowl once; set mixture aside.
Combine fruit and stir gently. Spoon 1/4 cup fruit mixture into parfait glasses. Top with 2 tablespoons ricotta mixture, 3 tablespoons cookie crumbs, 2 tablespoons ricotta, cream cheese, sugar mixture, 1/4 cup raspberry spread, and 1 tablespoon whipped topping.
Chill parfaits minimum of 2 hours before serving.
How To Make Rice Pudding
August 31, 2008
Making Rice pudding isn’t really very hard, especially when you bake it. Here are some very simple instructions on how to make rice pudding that will turn out warm, gooey and delicious every single time.
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INGREDIENTS:
* 1/2 cup cooked rice
* 3 eggs (beaten)
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 1/2 cup raisins
* 3 1/2 cups milk
* Ground nutmeg
DIRECTIONS:
Mix everything except the nutmeg in a large bowl until well combined. Pour the mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg.
Place baking dish in a pan of hot water in oven and bake at 300° for about 1 1/2 hours, or until the rice pudding is set.
Recipe For Smores Bars
August 31, 2008
All the smores flavor in a bar. Give this recipe for smores bars a try. It’s a great way to enjoy the campfire smores taste any day of the week.
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INGREDIENTS:
*1 11-ounce package milk chocolate chips
*2/3 cup light corn syrup
*1/4 cup butter or margarine
*2 cups miniature marshmallows
*4 cups honey graham cereal
DIRECTIONS:
Lightly butter an 8- or 9-inch square microwavable baking dish.
In a large microwavable bowl, place chocolate chips, corn syrup, and butter. Cover bowl with plastic wrap.
Microwave at 100% power (700 watts) 2 to 2 1/2 minutes until chocolate is melted and mixture is bubbly. Whisk mixture until blended. Stir in marshmallows. Re-cover and microwave at 100% power 15 seconds. Stir in cereal. Spread in baking dish. Let stand 1 hour or refrigerate just until firm enough to cut into squares.
Store at room temperature.
