Rosie 7--deserts

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Buster has placed 2 dessert recipes in this file:

 

Mango Fruit Parfait

Sweet Potato Pie

 

Kathleen

 

* Exported from MasterCook *

 

Mango Fruit Parfait

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 111

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

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2 cups cubed mango

(2 mangoes)

1/4 cup freshly squeezed orange juice

24 strawberries -- hulled

1 cup peeled and sliced kiwi

(4 kiwis)

12 red raspberries

 

Serves 4

 

This parfait has layers of bright red strawberries, vibrant orange mango

puree, pale green kiwi, and deep purplish red raspberries. In the kiwi

layer, I position some of the slices upright around the inside of the glass

to add texture and detail. For variety, substitute black raspberries or

blackberries for the red raspberries on top.

 

Put the mangoes and orange juice in a blender and puree until smooth.

Slice 20 of the strawberries, leaving 4 whole. Line the bottom of 4

balloon wineglasses with the sliced strawberries. Pour a thin layer of the

mango puree over each to cover. Reserving 4 kiwi slices, layer the rest on

top of the puree. Divide the remainder of the mango puree among the

glasses. Top each with a slice of kiwi surrounded by raspberries. Make a

slit in each of the whole strawberries and position 1 on the rim of each

glass. Cover with plastic wrap and refrigerate for 15 minutes.

 

Serves 4. Fat per serving =0.8 gram, Calories per serving = 139

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Sweet Potato Pie

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 112

Serving Size : 12 Preparation Time :0:00

Categories : Pies And Pastry Potatoes

 

Amount Measure Ingredient -- Preparation Method

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***FOR THE CRUST***

Light vegetable oil cooking spray

2 cups graham cracker crumbs

2 teaspoons ground cinnamon

1 large egg white

***FOR THE FILLING***

4 baked medium sweet potatoes

(see directions below)

6 large egg whites

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

2 tablespoons pure vanilla extract

5 tablespoons pure maple syrup

1 tablespoon honey

6 ounces light cream cheese

1/4 cup freshly squeezed orange juice

 

Serves 12

 

This stylish pie is smooth, rich, creamy-and brimming with spices that

conjure up the comforting aromas of holiday baking. In fact, it's a

natural replacement for the all too common pumpkin pie. I bake, rather

than boil, the sweet potatoes for the filling, which produces a more

intense flavor.

 

On special occasions, I garnish each serving of the pie with a dollop of

mock whipped cream and a sprinkle of ground nutmeg or cinnamon.

 

Preheat the oven to 350 degrees.

 

Spray a 10-inch round pie pan 3 times with the vegetable oil to coat.

 

Put all the remaining ingredients for the crust in the bowl of a food

processor. Pulse 5 times. Transfer the mixture to the prepared pan and

press down firmly, spreading the crumb crust until it covers the bottom

evenly.

 

Peel the sweet potatoes, then put them in a large mixing bowl and mash them

with a fork. Transfer the potatoes to a blender and add all the remaining

filling ingredients. Whip until the mixture is smooth and frothy, scraping

down the sides as necessary so all the ingredients are blended. Pour the

filling into the crust.

 

Bake for 30 to 45 minutes, until the center of the pie is firm and not

sticky to the touch. Transfer the pan to a rack and allow the pie to cool

for 30 minutes, then refrigerate for 1 hour.

 

Baking Sweet Potatoes

 

Preheat the oven to 350 degrees. Scrub and dry the sweet potatoes. Prick

the surface of each potato 4 times with the tines of a fork. Place the

potatoes onto the center rack of the oven and bake for about 1 hour, until

tender.

 

Fat per serving = 3.8 grams, Calories per serving = 141

 

Converted by MC_Buster.

 

 

 

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schuller