Dessert Recipies

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Amaretto Chantilly

• 3 3/4 cups miniature marshmallows
• 2/3 cup Amaretto
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1/2 cup chopped maraschino cherries
• 2 cups heavy cream
• 2 tablespoon finely chopped almonds or pistachios

1. Combine miniature marshmallows and amaretto in top of a double boiler; bring water to a boil. Cook until marshmallows melt, stirring occasionally. Stir in lemon juice, almond extract and cherries. Cool slightly.
2. Beat heavy cream until soft peaks form; gently fold into cooled marshmallow/amaretto mixture.
3. Spoon into individual serving dishes and sprinkle with chopped almonds or pistachios. Cover and freeze.
   Makes 8 servings.

Cherry Meringue Heart

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1/ 2 teaspoon vanilla extract
• 2 (4 serving size each) packages sugar free, fat free white chocolate reduced calorie pudding and pie filling
• 2 cups skim milk
• 2 cups fat-free whipped topping
• 1 (21-ounce) can cherry pie filling
• White chocolate curls, if desired
• Fresh mint sprigs, if desired

1. Preheat oven to 275*F, so oven is heated when meringues is ready to bake.
2. Beat egg whites and cream of tartar until frothy. Gradually add sugar, beating until dissolved after each addition. Beat until egg whites are stiff and glossy, but not dry. Stir in vanilla.
3. Line a large cookie sheet with parchment paper. Draw or trace a 10-inch heart on the paper. Spread meringue over inside; build up edges of heart to hold filling. Bake in preheated 275*F oven about 1 hour, or until light golden brown. Turn oven off; open door. Leave meringue in oven 30 minutes to dry out. Remove and cool completely on wire rack.
4. Meanwhile, prepare pudding according to package directions, reducing milk to 2 cups. Quickly fold in whipped topping until smooth. Refrigerate until ready to use.
5. Just before serving, carefully remove meringue from parchment paper. Place on serving plate. Spread pudding evenly over inside of heart. Cover with cherry pie filling. Garnish with white chocolate curls and mint sprigs. This dessert may be held up to 1 hour in refrigerator before serving; do not prepared it any further in advance.
   Makes 8 servings.

Chocolate Mousse

• 8 (1-ounce) squares semisweet baking chocolate, coarsely chopped
• 1/2 cup water, divided use
• 2 tablespoons butter
• 3 large egg yolks
• 2 tablespoons granulated sugar
• 1 1/4 cups heavy cream, whipped

1. In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.
2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.
3. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes.
4. Fold in whipped cream. Spoon into dessert dishes.
5. Refrigerate for 4 hours or overnight.
   Makes 6 to 8 servings.

Lightest Lemon Souffle

• 1 tablespoon grated lemon peel
• 1/3 cup lemon juice
• 2/3 cup granulated sugar, divided use
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 6 Large Chino Valley fresh eggs, separated
• 1 cup half and half
• 1/4 teaspoon cream of tartar

1. Preheat oven to 375°F.
2. Grate lemon peel. Juice lemons or use bottled lemon juice.
3. Lightly butter 6 custard cups (1 1/4 to 1 1/2 cup size) and dust with granulated sugar.
4. Melt butter over medium heat. Whisk in flour, egg yolks, half and half and 1/3 cup sugar. Stir constantly until mixture boils. Remove from heat and stir in rind and juice.
5. Beat egg whites until soft peaks form. Add cream of tartar and 1/3 cup sugar, one tablespoon at a time until sugar is dissolved. Continue beating until egg whites form stiff peaks.
6. Fold beaten egg whites, into yolk mixture until no streaks, remain. Spoon into custard cups.
7. Bake 12 to 15 minutes. Serve warm.
   Makes 6 servings.

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