WINTER BERRY & WHITE CHOCOLATE POTS
Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
- For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
- Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
- When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.
Nutrition Facts : Calories 1069 calories, Fat 84 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
BERRY & CHOCOLATE LOADED COOKIES
Picture cookies which are crisp on the outside and chewy in the centre... These huge chocolate chip cookies have a tart berry jam and white chocolate filling
Provided by Nadiya Hussain
Categories Dessert
Time 1h10m
Yield Makes 13-14
Number Of Ingredients 13
Steps:
- Put the butter and both sugars in a large bowl and whisk using electric beaters until light and fluffy. Add the whole egg and egg yolk, then mix thoroughly, scraping down the sides of the bowl to make sure everything is combined. Add the almond and vanilla extracts, and mix to combine.
- Tip in the flour, baking powder, bicarbonate and salt, and mix until it forms a dough. Keep mixing until you don't have any more pockets of flour. Knead in the chocolate chips.
- Heat the oven to 180C/160C fan/gas 4. Divide the mixture into 26-28 equal balls of around 40g each. Arrange on a large baking tray and leave to chill for at least 1 hr in the fridge. Can be made a day ahead and chilled overnight. Line two baking trays with baking parchment and arrange the cookies on them, leaving 5cm space between each so they can spread. Bake one tray of cookies on the top shelf for about 15-17 mins until crisp and golden, then remove from the oven and bake the second tray. Leave to cool completely on the trays.
- To make the filling, put the jam in a bowl with the finely grated white chocolate and mix well to combine.
- Once the cookies are cool, you're ready to sandwich them. Top the flat side of each with a thin layer of the jam filling, then sandwich with another. You should have 13-14 cookie sandwiches in total. If you have time, chill for a further 30 mins for the filling to set, then serve.
Nutrition Facts : Calories 533 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BERRY AND WHITE CHOCOLATE BLONDIES
These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!
Provided by Kim
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
- Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
- Pour batter into the prepared pan. Carefully spread into an even layer.
- Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 22.6 g, Cholesterol 28.1 mg, Fat 8.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 69.4 mg, Sugar 14.2 g
WHITE CHOCOLATE BERRY DESSERT
I made this recipe up and after fine-tuning it a bit, I think I have a hit! One of my favorite things about Taste of Home is that truly delicious recipes are featured-not just easy-to-make or quick recipes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. , In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13x9-in. baking dish; set aside., For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE-BERRY ICE CREAM CAKE
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).
- Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.
Nutrition Facts : Calories 243 g, Fat 7 g, Fiber 3 g, Protein 3 g
LOW-FAT CHOCOLATE-BERRY DESSERT
It's a cake! It's a pudding! It's...low-fat and delicious??? Incredible but true. Just be sure to snag a piece for yourself before it's gone.
Provided by My Food and Family
Categories Fruit Desserts
Time 2h15m
Yield Makes 12 servings, 2/3 cup each.
Number Of Ingredients 6
Steps:
- Cover bottom of 9-inch square pan with cake slices, cutting and piecing slices to fit. Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP; spread over cake slices.
- Refrigerate 2 hours or until firm.
- Top with remaining COOL WHIP and berries just before serving. Drizzle with syrup.
Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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