Tag Archives: dessert

Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

This beauty began as a milk chocolate creme brûlée, but as I can’t leave anything alone, some type of transformation was inevitable. I’ve just been trying to reduce the amount of sugar in my diet lately and the added crunchy layer of sugary goodness in creme brûlée was just another one of those sacrifices I’ve had to make. So, I threw on a fancy name, calling this a Pots de Creme, and that alone made me feel so much better. But seriously, this is a delicious pots de creme. It is creamy, sweet, chocolatey and basically, perfect as is.

Inspiration for this recipe came from one of my favorite magazines, Cooking Light. I’ve always felt that they represent the way I love to eat. Just real food without ten sticks of added butter. So, you can imagine how excited I am to tell you that I’ve been asked to join Cooking Light’s Blogger Connection! What does this mean for you? Well, every so often, I’ll be sharing some of the latest news, recipes and tips that I find in Cooking Light Magazine.

In the spirit of Cooking Light, I’d like to help you lighten up some of your favorite recipes! Click over to my Facebook page, give it a like, and tell me what dish you love, but would like to see lightened up. I’ll feature one recipe a month with a healthier version!

Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

2 cups whole milk (see Notes)
3 tablespoons granulated sugar, divided
1/8 teaspoon salt
3 ounces milk chocolate, finely chopped
2 large eggs
2 large egg yolks
1 tablespoon amaretto
1/2 teaspoon pure vanilla extract

Preheat your oven to 300 degrees.

In a medium saucepan, combine the milk, 2 tablespoons of the sugar and the salt. Bring just to a simmer over medium heat, stirring frequently. Remove from the heat and add the chocolate. Whisk until the chocolate has melted and set aside.

In a medium bowl, add the remaining 1 tablespoons of sugar with the eggs and egg yolks. Whisk until smooth. Very gradually and in a very fine stream, add the chocolate mixture to the bowl while constantly whisking. Be careful to do this very slowly at first, so you don’t cook the eggs. Add the amaretto and the vanilla extract and whisk to incorporate.

Divide the mixture between 6 ramekins, pouring about a half cup in each. Place the ramekins in a 13 x 9 baking dish. Add hot tap water to the baking dish so that it comes up just about an inch around the ramekins.

Bake in the oven for 50 minutes.

Carefully remove the ramekins from the pan and allow them to cool on a wire rack for about 30 minutes. Cover and chill in the refrigerator for three to four hours.

Serves 6

Inspired by, Milk Chocolate Creme Brûlée, Cooking Light Magazine, November 2014

Notes:

  • Whole milk will give you the creamiest texture, but you can also use a reduced fat milk and get great results. I’ve also tested this recipe with almond milk and found it really delicious.
  • For a little decadence, try topping this with whipped cream or chocolate shavings.
  • If you do not want to add amaretto to this, substitute 1/2 teaspoon pure almond extract in its place.
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    Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

     

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    Roasted Cherry Almond Cookie Dough Frozen Yogurt

    Roasted Cherry Almond Cookie Dough Frozen Yogurt | @tasteLUVnourish | #frozenyogurt #cherries #almond #cookiedough #healthy

    One of the things I love about the food blogging business, is getting surprises in the mail. They usually involve…well, food. And that always makes me happy. So when a company I’ve been working for sent me a beautiful box of deep red cherries, just because…I swooned a bit. I will come clean and tell you that those beauties never made it into this recipe. They pretty much made their way directly into our bellies…straight up…no fancy stuff.

    So, I headed to the grocery store and bought more of their yummy cherries just for this frozen yogurt I’ve been dreaming of lately. The marriage of cherry and almond has always appealed to me. Remember these Fresh Cherry and Almond Paste Scones or this Cherry Almond Soda Bread? I almost forgot about these Cherry Almond Cinnamon Rolls!

    Roasting cherries brings out their sweetness and really deepens their flavor. I love it in this recipe. And, if you’re a fan of almond cookies like I am (I’ll share my cookie recipe soon!), you will love the bits of nutty cookie dough in this yogurt.

    Roasted Cherry Almond Cookie Dough Frozen Yogurt | @tasteLUVnourish | #frozenyogurt #cherries #almond #cookiedough #healthy

    Roasted Cherry Almond Cookie Dough Frozen Yogurt

    1/2 cup almond meal/flour
    2 tablespoons honey
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1/8 teaspoon salt
    1 1/2 cup fresh dark sweet cherries, pitted and quartered
    32 – 35 ounce container plain Greek yogurt, size depends on the brand you use
    1/4 cup honey (adjust to taste)
    1 teaspoon vanilla bean paste or vanilla extract

    In a small bowl, combine the almond meal, honey, vanilla and almond extracts and the salt. Use a rubber spatula to get the ingredients to come together. Once you have a ball of dough, dump it onto a sheet of waxed or parchment paper. Use the paper to help form the ball into a log about 8 inches long. Wrap the log up, twisting the ends of the paper and place in the freezer while you prepare the rest of the frozen yogurt.

    Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Place the quartered cherries on the sheet and roast them in the oven for 15 minutes. Give them a stir, then roast for another 5 minutes. Remove them from the oven and leave the sheet out on the counter to cool.

    In a medium bowl, combine the Greek yogurt, honey and vanilla. Whisk to combine. Place in your ice cream maker and follow manufacturer’s directions. Process until thick, creamy and frozen.

    Remove the almond cookie dough from the freezer and cut into bite sized bits. Carefully blend the cookie bits and the roasted cherries into the frozen yogurt. Don’t over blend, or the cookie bits will fall apart and the cherries will turn the yogurt a darker color.

    My favorite way to eat this is right away! The texture is like a creamy soft-serve yogurt. You can freeze any leftovers for later in a sealed container. Just remove from the freezer for at least 20 minutes before serving to soften up.

    Roasted Cherry Almond Cookie Dough Frozen Yogurt | @tasteLUVnourish | #frozenyogurt #cherries #almond #cookiedough #healthy