Maple Infused Fruit Dip

In addition to the Maple Infused Fruit Dip with Apples (recipe follows), the complete menu included:

Blue Cheese and Bacon Dip  (recipe)

Cheater's Eggnog  (recipe)

Mixed Berry Crumble

Looking for a quick, easy and pretty dish that may be served at breakfast or for dessert. Then you are in luck! And, this crumble is low in calories (less the frozen gluten free yogurt) and very versatile. Don't have a bag of mixed fruit? No problem! Simply substitute whatever fruit you have on hand. 

Panna Cotta with Candied Orange Slides

I had Panna Cotta for the first time about a week ago. WOW!! Love at first bite. I added Candied Orange Slices (recipe follows). With just the tiniest bit of research I had several recipes to choose among. The one I chose is so easy and simple, we just may have this light, easy and delicious dessert more often than just during the holiday season.

Citrus Ambrosia with Rosemary Syrup

Citrus Ambrosia with Rosemary Syrup (recipe follows) is oh so refreshing, providing a nice counterpoint to the heavier dishes we all love around the Christmas season. Feel free to add any fruit that suits your fancy. You cannot get this one wrong.

Mocha Meringue and Raspberry Cream Stackers

Looking for a gluten free dessert that will truly knock their socks off the next time you entertain? Well, your search is over. With the inspiration from a British vegetarian cookbook, I combined a couple of my own recipes to get the same classy look, but would still be gluten free. There is one tiny problem, however, this baby is not low cal. But, when you are going for the "WOW" effect, you can splurge once in a while. Now, just look at that gorgeous dessert! Pretty? YES!

Now, I bet you are chomping at the bits to find out just how I did this, well Here is my recipe:

Chocolate Covered Strawberries

Very, very elegant! This jewels make a big impact for minimal effort.

The key to making these strawberries so special and festive are the tiny little appetizer spoons.

12 medium strawberries, washed & dried
6 cubes Plymouth Pantry almond bark
2 teaspoons  pecan meal

1. Cut almond bard into small pieces. Place in top of a double boiler over medium heat. Do not let the bottom of the top boiler come in  contact with the simmering water.

2. When bark has completely melted, holding strawberry by the stem, dip strawberry bottom two-thirds  of strawberry into melted bark.

3. Place each strawberry into an appetizer spoon; sprinkle with pecan meal and enjoy!

Servings: 12

Calories Per Serving: 46.45

Author: Dr. Jacquelyn P. Horne          Copyright: 2012

Author's Note: This brand of almond bark does contain soy lecithin and is produced in a facility that also hands milk and nut products.

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Coconut Berry Tart

Here is another terrifically beautiful dessert that is gluten free & easy. I personally like recipes that can be made in stages. In this particular case, I make the crust one evening and then complete in time for dinner the next day. One warning: this is a really rich dessert, so either save this one for a group of plan to have the same dessert for several meals in a row!

Here is my recipe:

Crust:
1 packagge Pamela's Shortbread & Pecan Cookies
6 tablespoons butter melted
1/2 cup sugar
1 cup flaked or shredded coconut

Filling:
13.5-ounces whole milk
1/2 cup sugar
1 1/4-ounce gelatin
1 1/4 cup heavy whipping cream

Topping:
1 cup fresh strawberries, sliced
1 cup blueberries, washed
1 cup blackberries, washed

Here is how I did this:

Crust:
1. Preheat oven to 350 degrees Fahrenheit.

2. Place shortbread cookie crumbs, melted butter and 1/4 cup  sugar in mixing bowl,  Combine thoroughly; add coconut and stir to combine.

3. Pour crumbs into in center of tart pan with removable bottom. Spread to completely cover the bottom and up the sides. Tamp down firmly.

4. Place in preheated oven for abut 12 minutes. Remove and allow to cool completely.

Filling:
1. Place 1/2 cup coconut milk in a small mixing bowl and gelatin; stir to combine. Let stand 10 minutes to allow time to activate the gelatin.

2. In large saucepan, place remaining coconut milk and remaining 1/4 cup sugar. Stir to combine. Turn heat to medium and bring to a simmer (DO NOT BOIL). Stir until sugar completely dissolves. Add gelatin mixture  to to hot milk. Cook, whisking until gelatin has dissolves. Remove from heat and allow to com to room temperature, or about 30 minutes. Cover and refrigerate until thick, but not set, about 45 minutes. If mixture begins to set, stir to smooth out again.

3. Place cream in large bowl of a stand mixer equipped with a whisk attachment. Beat on medium high until stiff peaks form. Fold into coconut milk mixture. Cover and refrigerate until set.

4. Spoon whipped cream mixture into prepared pie crust. Top with berries just before serving.

Oven Temperature: 350°F

Calories Per Serving: 383

Author: Dr. Jacquelyn P. Horne
Copyright 2012

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Homemade Fruit Crisps

Baked Homemade  Fruit Crisps

Terrific, low calorie snack. Easy, easy to make. My recipe calls for one piece of fruit, but I make several at the time. Hey, the oven doesn't care how many you cook at one time.

Here is my recipe:


1  medium Apple or pear
1 teaspoon cinnamon-sugar (optioonal)

Here is what I did:


Special Equipment Needed: Fruit Corer

1. Preheat oven to 200 degrees Fahrenheit.

2. Using a fruit corer, core fruit. Slice very thin, usually getting 8 to 10 slices per piece of fruit.

3. Place in single layer on baking sheet, and place in preheated oven. Sprinkle very lightly with cinnamon-sugar, is desired. Bake for 2 hours without opening oven door.

4. Remove and allow to cool for 20 minutes.

Servings: 2             Yield: 8 slices

Oven Temperature: 200°F

Total Time: 2 hours and 25 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Citrus Fruit Cup with Rosemary Infused Syrup

This is an amazingly simple first course with an interesting twist of flavors. The really neat thing about this recipe is that it is naturally gluten free. See if  your sweetie can recognize the rosemary flavor.

I put this yummy first course in one of our stemmed, monogrammed wine glasses set against a red valentine doily against a white plate. 

Here is my recipe:

Citrus Fruit Cup
2 large navel oranges, peeled and sectioned with a knife
1 large grapefruit, peeled and sectioned with a knife
1 large lime, peeled and sectioned with a knife

Rosemary Infused Syrup
1 cup sugar
1/2 cup water
3 6-inch rosemary sprigs
4 maraschino cherries w stems

Here is what I did:

Citrus Fruit Cup:
1. Peel and section with a knife the oranges, the grapefruit and the lime, allowing juices to collect in bowl with fruit sections. Set aside.
2. When syrup is completely cool, pour over citrus sections and gently toss. Store in refrigerator over night.

Rosemary Infused Syrup:
Place water and sugar in small saucepan; bring water to a boil. Add rosemary and boil for 10 minutes. Remove from heal and allow to cool completely.

To Serve:
Divide citrus sections among four stemmed compotes. Spoon syrup over fruit sections. Garnish with a maraschino cherry.

Servings: 4

Total Time: 1 hour and 10 minutes

Calories Per Serving 288.72

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Fruit Medley with Chocolate Sauce & Spicy Cream Topping

Yummy dessert in minutes!

Now tell me, could you resist this?

Don't panic!! Now stay with me. This recipe looks far more complicated that it really is. I promise!!! 



Here is my recipe for this gorgeous dessert:

4  large strawberries, washed & roughly chopped
1/2 cup blueberries, washed
1/2 cup blackberries, washed
Chocolate Sauce:
1/2 cup semisweet chocolate chips
1/4 cup heavy (whipping) cream
Spicy Cream Topping:
3/4 cup heavy cream, divided
2 tablespoons sugar
1/8 teaspoon cayenne pepper

This is how I put this dessert together:

Fruit Preparation:
1. Wash and dry each of the three types of fruit. Place each type in a separate bowl.

2. Using four stemmed wine glassed, place one layer of each type of berry in each wine glass. Be sure the strawberries are placed between  layers of the blueberries and blackberries. Set aside.

Chocolate Sauce:
3. Place chocolate chips and heavy cream in the top of a double boiler or in a heat resistant bowl over boiling water. Stir occasionally until dissolved.

Cream Sauce:
4. While the chocolate chips are melting, place 1/2 cup of heavy cream in a small bowl, Add sugar and cayenne. Stir to thoroughly combine. Set aside.

Garnish:
5. Beat remaining 1/4 cup heavy cream until stiff peaks form. Reserve one or two berries of choice for each glass.

Final Preparation:
6. Spoon 1/4 of chocolate sauce over  berries in each of the four wine glasses. Repeat with cream sauce. Garnish with a spoonful of whipping cream and top each with a berry or two.

Servings: 4                Total Time: 15 minutes                      Calories Per Serving:  358.6

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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