♥Sweetie Galleries

♥ Yoghurt ♥

Sweet Yogurt Sundae with Saffron & Pomegranate

Ingredients

4 cups plain yogurt

1/4 cup honey

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cardamom

1/2 pomegranate

2 kiwis

pistachios

large pinch of saffron strands

Directions

1. Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom.

2. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate.

3. Layer yogurt, fruit and saffron in dessert cups.

Chocolate Yogurt Dipping Sauce

Ingredients

2 tbsp semi-sweet chocolate chips (1oz/28g)
½ tsp almond extract
½ tsp vanilla extract
½ cup fat free plain yogurt (although vanilla would probably be delicious!)

Directions

Put the chips and extract in a stainless steel bowl and float it in hot water (or melt any way you normally melt chocolate).

Once melted add the yogurt and quickly mix in until well blended

Let it sit for a minute and serve!

Beet Cakes with Sweet Greek Yoghurts

Ingredients
2 tablespoons unsalted butter, to grease baking pans
3 to 4 medium beets, to make 1 1/4 cups finely chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons pomegranate molasses
1 cup applesauce
2 large eggs
1 cup buttermilk
3/4 cup dark brown sugar
1/3 cup vegetable oil
Sweet Greek Yoghurt
Beet Garnish

Directions

Preheat oven to 350 degrees F.

Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.

In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.

Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.

Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.

Strawberry Chocolate Yoghurt Mouse

Strawberry Mousse
Ingredients:
200gms Curd Cheese (made by hanging yogurt for 24 hours)
200gms Cream
2tbsps gelatin
200gms Strawberries; pureed
4-5tbsps powdered sugar

Method

• Line the mousse tins with baking parchment.
• Sprinkle the gelatin over 1/4 cup water, & leave in a bowl of hot water until it becomes a clear liquid.
• Blend the curd cheese, strawberries & powdered sugar together until smooth. Add the clear gelatin & whisk again till well blended.
• This makes the dark strawberry mousse. Once you use a portion of this in the first mousse layer, add the whipped cream to the rest to make the light strawberry layer.

Chocolate Mousse
Ingredients:
200gms dark chocolate
100ml Cream
1 tsp gelatin

Method:

• Sprinkle gelatin powder over 2 tbsps of cold water, & leave over a bowl of hot water until clear.
• Put the dark chocolate & cream in a pan over low heat till melted, cool & stir in the clear gelatin. Mix gently but uniformly.
• Line the tins with baking parchment on the inside. Line a tray with foil, & place the tins upright on them.
• Put 1 - 1 1/2 tbsp of biscuit mixture into each tin, & press down firmly with the end of a narrow glass to make a base.
• Top with a about 1-2 tbsps of the dark strawberry mousse (sans cream) into each. Now mix the cream into the mousse & divide equally among the tins.
• Divide the chocolate mousse between the tins, topping the light strawberry mousse. Leave to set for 4-5 hours, or better overnight.
• Gently dislodge from tins before serving. Garnish with fresh strawberries & chocolate flakes etc.

♥Cupcakes o^^o

Neapolitan Dynamite Cupcake

Ingredients
5 large egg whites
1-1/2 cups sugar
1 cup (2 sticks) unsalted butter, softened, cut into tablespoons
3 tablespoons cherry preserves
1/4 teaspoon almond extract
Pink or Red food coloring

Directions

1. In the bowl of a stand mixer, whisk egg whites gently with a pinch of salt.
2. Add sugar and stir.
3. Place the bowl over a small pot of simmering watering so the bottom of the bowl is not touching the water and whisk vigorously until the sugar is melted about 4-5 minutes. The mixture will become thick and white. Test by rubbing mixture between your thumb and index finger; if you can feel the grains of sugar it’s not ready. It should feel completely smooth. At the this point the eggs are pasteurized and safe to eat.
4. With the whisk attachment of the electric miser, beat on high for about 7 minutes until shiny, stiff peaks form.
5. Lower to medium speed add in softened butter one or two tablespoons at a time until butter is completely incorporated.
6. Switch to paddle attachment and set the speed to low. Add in Cherry Preserves, almond extract and food coloring. Mix for about 5 minutes to eliminate any air bubbles.

Strawberry Shortcake Cupcakes

Ingredients
CAKE

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

FROSTING AND TOPPING
6 tablespoons unsalted butter, softened
2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons milk or heavy cream
Strawberry jam

Directions

1. Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
5. Meanwhile, make the frosting: In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners’ sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
6. Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

The Skinny Chef cupcake

Ingredients
Light Cream Cheese Icing :

Makes 1 1/2 cups of icing
4 ounces reduced fat cream cheese
1/2 cup powdered sugar
1/2 cup fat free sour cream
1 teaspoon vanilla extract

Directions

Place cream cheese and powdered sugar in a large bowl.
With an electric mixer beat until very smooth on high speed.
Add sour cream and vanilla extract and coloring of your choice.
Beat until well combined.
Chill at least 1 hour before icing.

Colorings:
Bright Pink:
1 tablespoon beet juice from the can
Rose:
1 tablespoon concord grape jelly
Green:
1/2 teaspoon green tea powder
Yellow:
1/2 teaspoon ground turmeric

Chocolate Ganache
Makes 1 1/2 cups ganache
1 cup semi sweet chocolate chips
1/2 cup half and half
Place chocolate chips and half and half in a small saucepan over low heat.
Melt the chocolate 1 to 2 minutes, stirring constantly until the chocolate is smooth and well combined.
Use a small rubber spatula, use immediately to ice cupcakes or cake.

Yellow Cake
Makes 12 cupcakes or a double-layer 9-inch cake
Nonstick spray
3 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup trans-fat-free margarine
1 1/4 cups granulated sugar
3 egg whites
1 teaspoon vanilla extract
1 1/4 cups skim milk

Directions

Preheat oven to 350°F.
Line a 12-cup muffin tin with papers or coat two 9-inch cake pans with nonstick spray.
Place the flour, baking powder, and salt in a large bowl, whisk until smooth.
Set aside.
In another large bowl, place the margarine and sugar.
With an electric mixer, beat the sugar into the margarine until smooth.
Add the egg whites and vanilla extract, and blend until smooth.
In three additions, alternate between flour mixture and the milk, mixing well after each addition. Transfer batter to muffin papers or 9-inch pans.
Smooth the top with a rubber spatula and bake 15 to 20 minutes until the cake springs back to the touch.
Cool for 5 minutes, then remove the cupcakes or cake from the pans and cool completely on a wire rack before icing.

Pink Velvet Cupcake with buttercream frosting

Ingredients
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
3/4 tsp salt
3 large eggs, room temperature
3/4 cup butter, room temperature
2 1/4 cups granulated sugar
1 1/2 tsp vanilla extract red food coloring
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 1/2 tsp vinegar Buttercream frosting

Directions

1. Preheat oven to 350 degrees.Line cupcake pans with paper liners.
2. Whisk together flour, cocoa powder, and salt; set aside.
3. In a separate bowl, beat butter for 30 seconds until fluffy. Add sugar and vanilla and beat until combined. Add eggs one at a time and beat on medium speed. Beat in food coloring on low; add your desired amount, less for a more pink look and more for a redder look.
4. Alternately add flour mixture and buttermilk to egg mixture, beat until combined.
5. Stir together baking soda and vinegar. Add to batter; beat until combined.
6. Fill cupcake liners 2/3 full. Bake 15-18 minutes, or until toothpick inserted near center comes out clean.
7. Let cool, then frost with butter-cream frosting.