Over the weekend I made a few sweet treats 🙂
In the months leading up to our wedding last year, gifts arrived almost daily to our door step. It was like Christmas every day for weeks! One day, an ice cream maker (!!) arrived. Mr. Prevention and I were surprised to see this gift as we hadn’t registered for it, but thrilled nonetheless! I thanked my friend, the sender, and she responded with a confused, “I’m glad you like the gift…but I didn’t send an ice cream maker.” Huh? The mystery never got solved and the ice cream maker remained in its box until this weekend.
A tragedy, I now know!
1 cup whole milk, well chilled
3/4 cup sugar
2-3 Tbsp instant espresso or coffee, to taste
2 1 cups heavy cream, well chilled
1 cup half-and-half, well chilled
1 tsp pure vanilla extract
1/3 cup chocolate pieces, roughly chopped
In a medium bowl, use a hand mixer or whisk to combine the milk, sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes. Stir in the cream, half-and-half, and vanilla. Turn the machine on, pour in the mixture, and let mix until thickened, about 25-30 minutes. Add chocolate in the last 5 minutes of churning. Makes 10 servings, 1/2 cup each.
Nutrition Information (per 1/2 cup): 218 calories; 13.3 g. fat; 48 mg. cholesterol; 44 mg. sodium; 21.2 g. carbohydrate; 0 g. fiber; 1.6 g. protein
Result: Lalalala…I was in heaven 🙂 I am a mocha chip ice cream lover! Using 1 cup of half-and-half in place of a second cup of heavy whipping cream cuts nearly 50 calories PER 1/2 cup, as well as 5.6 grams of fat. That’s a lot of calories and saturated fat removed without sacrificing any flavor.
And then after my blackberry extravaganza I made…
Blackberry Crisp from Homemade by Holman
2 pints fresh blackberries (about 4 cups)
2 Tbsp sugar
1 tsp cornstarch
Juice of 1/2 a lemon
3/4 cup old-fashioned rolled oats
1/2 cup all purpose whole wheat pastry flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup 50/50 Smart Balance Blend butter, cold, cut into pieces
Preheat oven to 375 degrees. Place berries in baking pan. Sprinkle berries with sugar. Combine lemon juice and cornstarch and stir until smooth. Pour over berries and toss together gently. In a medium bowl, combine oats, flour, sugar, and cinnamon. Cut in butter using a pastry blender, forks or your fingers until it resembles coarse crumbs. Top berries evenly with crumble mixture. Bake about 20-25 minutes until bubbly and topping is lightly browned. Cool about 15 minutes and top with vanilla ice cream or as desired. Serves 8.
Nutrition Information (per serving): 232 calories; 11.6 g. fat; 15 mg. cholesterol; 101 mg. sodium; 30 g. carbohydrate; 5 g. fiber; 1.5 g. protein
Result: This was divine! And so simple to make! I love that dessert can provide a good source of fiber, too! Most of the fat in this dish is mono and polyunsaturated and it is carbohydrate-friendly for a dessert. Thumbs up!
Question: What’s your favorite ice cream flavor?
Have a super week!