WHITE CHOCOLATE BERRY PIE
When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE
This mixed berry pie is topped with a delicious, creamy white chocolate topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place cookie sheet on oven rack.
- In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
- Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
- In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
- In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
- In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 31 g, TransFat 0 g
WHITE CHOCOLATE-CHERRY MOUSSE PIE
Provided by Abigail Johnson Dodge
Categories Chocolate Dessert High Fiber Backyard BBQ Frozen Dessert Cherry Summer Bon Appétit Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 23
Steps:
- For dark chocolate shards:
- Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl. Place sheet of waxed paper on work surface. Pour chocolate onto paper. Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square. Place second sheet of waxed paper over, pressing to release most air bubbles. Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours. DO AHEAD: Can be made 5 days ahead. Wrap in plastic and keep chilled.
- For cherry compote:
- Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer. Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes. Stir in almond extract. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.
- For pie crust:
- Preheat oven to 350°F. Lightly coat 9-inch-diameter glass pie dish with nonstick spray. Process broken cookies, sugar, and pinch of salt in processor until cookies are finely ground. Add melted butter; using on/off turns, process until incorporated. Press firmly and evenly onto bottom and up sides of prepared dish.
- Bake crust until firm, about 12 minutes. Transfer pie dish to rack; cool completely.
- For mousse:
- Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand until softened, about 10 minutes.
- Meanwhile, stir 3/4 cup cream and white chocolate in small saucepan over medium-low heat until chocolate is smooth. Remove from heat. Add gelatin mixture; stir until dissolved. Transfer to large bowl. Stir in 3/4 cup cream. Refrigerate just until chilled but not set, stirring occasionally, about 1 hour.
- Using electric mixer, beat chilled white chocolate mixture until firm peaks form. Fold in chopped cherries. Using clean dry beaters, beat egg whites in medium bowl until foamy. Add almond extract and pinch of salt and continue beating until soft peaks form. Gradually beat in sugar. Continue beating until stiff peaks form. Add egg white mixture to white chocolate mixture; fold just to incorporate.
- Spoon white chocolate mousse into cooled crust, mounding in center. Unroll dark chocolate shards from waxed-paper roll (chocolate will break into long, curved pieces when paper is opened). Arrange shards decoratively atop mousse. Chill until mousse is set, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and keep chilled.
- Cut pie into wedges and serve with warm cherry compote.
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
WHITE CHOCOLATE MOUSSE AND BERRY TART
Categories Milk/Cream Berry Chocolate Dairy Egg Dessert Bake Freeze/Chill Raspberry Strawberry Summer Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Crust:
- Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
- Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
- Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
- For Filling:
- Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
- Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)
EASY BERRY AND CHOCOLATE MOUSSE
I was making a dinner for my family one night so I came up with this dessert by looking at things we had in our fridge/cupboards. Works great & is very sweet! Other types of fruit would be fine (ex.all blackberries, kiwis, strawberries).
Provided by Stickee Bear
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop all berries in food processor, but set aside enough berries to.
- Put on top of each bowlful of mousse (each kind of berry will be on every mousse).
- Next put broken up bar of dark chocolate in a bowl in the microwave for 30 seconds at a time (until almost all melted).
- Add the tbsp of milk if too thick.
- Put the thawed Cool Whip in a bowl & FOLD in mixed berries.
- Now FOLD in dark chocolate slowly until combined with the mousse.
- Fill about 6-8 ramekins OR small bowls with mousse.
- Melt chocolate chips in microwave for 30 seconds at a time until melted.
- Spoon melted chocolate chips onto mousse until the top if pretty much covered.
- Add one blueberry, blackberry, and raspberry to each bowl of mousse while chocolate is still semi-melted.
- Chill in fridge for at least 1 hour.
- Serve.
Nutrition Facts : Calories 289.3, Fat 19.6, SaturatedFat 16.5, Sodium 19.8, Carbohydrate 29.3, Fiber 3.8, Sugar 24.1, Protein 1.8
CHOCOLATE-MIXED BERRY BAKED CUSTARD
A lightly sweetened, chocolatey, baked dessert that's somewhere between a clafouti, a baked custard, and a Dutch baby. You can use any fresh or frozen berries you like (thaw and drain them first), and any kind of chocolate you wish (I've used both 72% and 86% dark chocolate with great results). This can be served immediately out of the oven, or cooled completely.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
- Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
- Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
- Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 30 g, Cholesterol 116.7 mg, Fat 12.8 g, Fiber 2.6 g, Protein 5.7 g, SaturatedFat 5.8 g, Sodium 96.8 mg, Sugar 21.8 g
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
MIXED BERRY MOUSSE PIE
Steps:
- In small bowl, stir together boiling water and raspberry gelatin until dissolved.
- Place frozen strawberries in blender, pour gelatin mix over strawberries. Let stand for about 5 min. Add cream cheese to blender, puree until smooth.
- Transfer mix to large bowl. Fold in 1 cup whipped topping and zest. Spoon into pie crust.
- Refrigerate until filling is set, at least 2 hours. Before serving, spread the remaining whipped topping over pie.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MIXED BERRY MOUSSE
Make and share this Mixed Berry Mousse recipe from Food.com.
Provided by Elaniemay
Categories Dessert
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree berries.
- With a mixer blend cream cheese, sugar and berry puree.
- In a separate bowl whip the cream.
- Fold into berry mixture.
Nutrition Facts : Calories 400.7, Fat 28.2, SaturatedFat 17, Cholesterol 97.6, Sodium 111.8, Carbohydrate 36.3, Sugar 34.3, Protein 3
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