CHOCOLATE CRUNCH & RASPBERRY POTS
You'd never guess this was an allergy free dessert - no nuts, dairy, gluten or eggs. The perfect solution to those tricky menus
Provided by CJ Jackson
Categories Dessert, Supper, Treat
Time 15m
Number Of Ingredients 7
Steps:
- Divide the raspberries between 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each, then set aside.
- Melt the chocolate and stir into the soya milk, then set aside. Tip the sugar into a pan along with 3 tbsp water. Over a gentle heat, cook without stirring for about 7 mins until the sugar melts and starts to turn golden brown. Tip in the muesli, stir, then pour onto a tray lined with baking parchment. Leave to cool, then shatter into thin shards.
- Divide the chocolate mixture between the glasses and allow to cool, but don't refrigerate. Scatter over the caramel crunch to serve.
Nutrition Facts : Calories 297 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 33 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium
SLOW-COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE
Betty Crocker™ Super Moist™ white cake mix is transformed into a white chocolate raspberry and cream cake in your slow cooker using frozen raspberries, cream cheese and white chocolate instant pudding and pie filling.
Provided by Brooke Lark
Categories Dessert
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 4 1/2-quart slow cooker with baking spray with flour.
- In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
- In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
- In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
- Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.
Nutrition Facts : Calories 710, Carbohydrate 90 g, Cholesterol 175 mg, Fat 6 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 54 g, TransFat 1 g
RASPBERRY CREAM CHEESE STRATA
Steps:
- Place half of the bread cubes in a shallow 1-qt. baking dish coated with cooking spray. Top with cream cheese and raspberries. In a small bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set., Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately.
Nutrition Facts : Calories 682 calories, Fat 29g fat (14g saturated fat), Cholesterol 376mg cholesterol, Sodium 729mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein.
CHOCOLATE & RASPBERRY POTS
These individual fluffy chocolate mousses are a great way to get kids into the kitchen to build their skills
Provided by Good Food team
Categories Dessert, Snack
Time 25m
Number Of Ingredients 5
Steps:
- Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
- Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
- When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.
Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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