Food for Diabetics - Good and Bad Food for Diabetics

If you are diabetic, finding the right balance of food can be hard. This article will cover the different foods you should eat and avoid when you have diabetes.

Food to Avoid

Avoid food high in sugar, honey and artificial sweeteners. Use an alternative sweetener like stevia. Foods High in sugar include sweets and chocolate. If you need the occasional piece of chocolate (like most of us!) then try to eat Continental dark chocolate with at-least 75% cocoa solids.

You should also avoid certain types of vegetables including beans, parsnips, carrots and peas. All these are high in starch.
You should also avoid fruits including banana, grapes, strawberries and mangoes.

Avoid types of grains including pasta, rice, barley, corn, wheat and rye and foods that contain ingredients that end in ol or ose. These are mainly types of carbohydrates.

Foods to Eat

Foods you should eat should be high in fibre. A high fibre diet is very important for diabetics. This includes cereals, nuts, fruits, seeds and certain vegetables. Food with fibre in is good for diabetics as it reduces cholesterol and glucose levels.

You should also eat fruits that include grapefruit, peaches, lime and apples. Eat fruit and vegetables gradually throughout the day so your blood sugar level won't suddenly rise. You can also eat seafood of all types preferably boiled, steamed, baked or grilled - Not fried.

Eat white meats like chicken, fish and duck. Although you can eat lamb or beef once or twice a week. Eggs are fine for diabetics but try to avoid the yolk. Cheeses are also fine apart from cottage cheese.

Certain combinations of vitamins can help to control diabetes. For more information on vitamins for diabetics click here

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Grilled Pineapple Cake Delight - The New Way to Serve Dessert

Nothing would beat a nice dessert after a good meal - ice cream, cakes, pies and other sweets is an awesome choice. Everyone enjoys a tasty dessert, unless you are diabetic. Ending the meal with a desert is a tradition practiced by almost everyone. The word desert came from the old French language desservir; originally practiced by the western culture but due to foreign influences, no longer it is exclusive to western meals. We are truly blessed with the wide variety of sweet delights, which is present in the food business. If you haven't noticed, people have been paying attention to sweets served to them after their meals. Grilled desserts are starting to get the attention of the public; most are intrigued with the taste and nutrition of such a food. A recipe called grilled pineapple cake delight is starting to be noticed by many.

We will need
One can sliced pineapple, at least 20 ounces
One teaspoon butter
Half teaspoon brown sugar
One-fourth teaspoon vanilla extract
One-eight teaspoon ground cinnamon
One-eight teaspoon ground nutmeg
Six sliced pound cake
Vanilla ice cream
Caramel ice cream topping

How to prepare
Drain the pineapple; set aside six ring slices and one-third cup juice (the remaining pineapple juice should be saved for other usage). Mix the brown sugar, butter, vanilla, cinnamon, and reserved pineapple juice in a bowl. Grill the pineapple rings and cake for at least 1 to 2 minutes. You must not forget to apply the mixture occasionally. Make sure that the color of the pineapple is golden brown. When it is done, put the cooked pineapple in a serving plate, together with a caramel topping and one scoop of ice cream. This is good for 5 to 6 servings.

More and more people are starting to be aware of the food they eat; this is a nutritional move on their part. Desserts are the reason why we stay longer on the table after a meal. Seldom would we see a person skip a good dessert. Though it is not required in our meal, we all would demand for it; nutrition experts are advising us to consume minimal sweets. They know we cannot control ourselves, once a tasty treat is being served on the table.

Sherry Haynie is a health and fitness enthusiast who is fond of writing about food and diet, and also topics such as grill whole chicken and grilling a steak.

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Heavenly Angel Food Cake Recipe

Angel Food Cake is a very light textured dessert cake. The reason the cake is so light in texture is due to the incorporation of whipped egg whites. The process of which this cake is made is really pretty cool. The whipped egg whites, when folded in ever so gently, and when put into the bundt pan. The eggs act as a leavening agent when cooking, making the cake rise, until the finished product is light, and fluffy. It is also one of the low fat desserts. You can add fresh fruit, and a non fat dairy topping to go along with this. It will be a delicious treat.

Ingredients you will need:

1 1/2 cup powdered sugar sifted

1 cup granulated sugar1 cup unbleached flour sifted

1 1/2 cup egg whites -- just blended- will eventually whip all into firm, soft peaks.

1 1/2 teaspoons cream of tartar

2 teaspoons pure vanilla bean paste

1/4 teaspoon almond extract

1/4 teaspoon salt

Preheat oven to 350. Mix powdered sugar and flour in a mixing bowl; set aside.
In separate mixing bowl, beat egg whites, cream of tartar, vanilla bean paste, salt, and almond extract at high speed until well blended. You will gradually sprinkle in granulated sugar about 2-3 tablespoons at a time while beating at high speed. Beat until the sugar is dissolved and egg whites are whipped into stiff peaks. Do not scrape sides of bowl during beating, this will deflate the air that you are incorporating into the egg whites.
Fold in flour mixture about 1/3 at a time, with a rubber spatula just until flour disappears.
Pour mixture in unprepared 10" bundt pan. Cut through batter to break large air bubbles with metal spatula.
Bake for 30-45 minutes, or until a nice golden,or until done.
Remove from oven and set upside-down until cooled.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com.

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The Best Tasting Nutrisystem Foods

In the past, I've written about Nutrisystem and my experiences on it.  One of the most common comments that I get is "honestly, how does the Nutrisystem food taste?  Which foods are good and which foods are really bad?"  I'll answer this question in the following article.  Obviously, I can't even come close to commenting on every food, as this diet has 120 choices, but I will tell you what I believe that be standouts (both the good and the bad) and I'll include some of the new supposed "restaurant quality frozen foods" in the list.  The good news is that this diet allows you to customize your package and hand pick your food, so you won't be stuck with anything that you can't stand.

The Nutrisystem Breakfast Foods That Taste Good:  I am very partial to the muffins.  The poppy seed and the blueberry are outstanding and do not taste like diet food. Also, these are very convenient.  You don't really need to do anything to them.

There are also a lot of bars in the breakfast line up and some are tasty to me, but some aren't. The ones that I like are the chocolate chip, the cinnamon swirl, and the apple strudel.  I do not like the cranberry or the harvest nut, but I'm not a fan of dried fruit.

There are also cereals and oatmeal.  I do really like the oatmeal.  It doesn't have any weird after taste about it like I suspected.  The blueberry is my favorite. Of the dry cereals, I like the Cluster Crunch as it is sort of a mix between cheerios and honey nut clusters.

Nutrisystem Dinner Stand Outs:  There are a couple meals that I really like in the dinner category.  These are the raviolis and the pizzas. You can chose from cheese or cheese and spinach as far as ravioli goes. Both are go and there's no so much spinach in it so that it has a strong taste.  In terms of pizza, you have a few choices, the flat bread, the sour dough and the thick crust.  All is pretty decent, but I'm partial to the flat bread.  If you've going to compare these in terms of Pizza Hut (but not so greasy and lower calories of course) the flat bread is like thin and crispy, the sour dough is kind of like hand tossed and the thick crust is sort of like a pan.

I also like the vegetarian chili, the tacos (although the shell is more like a tostada) and the chicken sandwich.  In general, I steer clear of the pastas and the stroganoffs.  I don't like for my food to be all mixed together like that, but that's just how I feel about all stroganoffs,  not just Nutrisystem's.

Decent Tasting Snacks And Desserts: I'm going to admit it. The breakfasts and the snacks are my favorite part of this diet.  There is very little that is bad here.  I adore the pound cake, the almond biscotti, the candy bars, and the fudge brownie the most, but the only dessert that I really don't eat is the Blueberry lemon bar.  Again, I don't like my flavors mixed.  I would've rather had just a lemon or just a blueberry bar, but that's just me.

As far as the snacks go, you'll never mistake the cheese puffs for Cheetos, but they're really not half bad. They kind of taste like the baked Cheetos. I also like the zesty herb snack mix because it reminds me of the chex mix I often make with my kids.

The Nutrisystem Lunch: In my opinion, this is the weakness of the foods.  More of these taste bad than the other options.  There are just many soups and stroganoffs here, which we've already established that I don't like.  But, I do like the cheese tortellini, the chicken salad, and red beans and rice.  Most times, I will just order more of the dinners and go light on the lunches with my order.  

Ava Alderman is the webmaster of the Nutrisystem Celebrity Diet Website Review which includes a full list of foods included in the diet, as well as FAQs, a three week free coupon, comparisons to other diets, pros and cons, and the free ebook "Getting The Most Out Of Nutrisystem" You can visit the site at http://celebrity-diet-review.com/nutrisystem

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Delicious Desserts

A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheese cake. The world dessert comes from the Old French word "desservir", which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s"), which is a baren peice of land normally with sand as soil.

It wasn't until after the 19th-century where the rise of the middle class, and the mechanization of the sugar industry, brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy, or as rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread, so was the development and popularity of desserts.

In today's culture dessert recipes [http://www.dessert-1.com] have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the meal.

Most cultures, have a seperate final distinction between the main course, and the sweet course. This is not true however in some cultures such as Chinese, who will mix in sweet and savoury dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten some time after the meal by many individuals. Because of it's wide spread popularity there are even some restaurants that specialize in desserts.

Some of the most common desserts are:

- Biscuits or cookies

- Ice creams

- Meringues

- Fruit

- Cakes

- Crumbles

- Custards

- Gelatin desserts

- Puddings

- Pastries

- Pies or tarts

Feel free to reprint this article as long as you keep the article, this caption and author biography in tact with all hyperlinks.

Ryan Fyfe is the owner and operator of Dessert One [http://www.dessert-1.com] - [http://www.dessert-1.com], which is the best site on the internet for all dessert related information.

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Some of the Best Mexican Dessert Recipes

Mexican desserts tend to be rich, delicious and really unique. If you have never tried a Mexican dessert recipe before, you have definitely missed out. There are so many wonderful Mexican dessert recipes to choose from and choosing the best ones can be difficult.

The top three Mexican dessert recipes are different of course, depending who you ask, but it is fair to say that flan has to feature at or near the top. This dish is similar to creme caramel and this custard-like is made with condensed milk, eggs, vanilla extract, sugar and more. Flan can be classic or flavored and orange flan, cinnamon flan and chocolate flan are all varieties of this quintessential Mexican dish.

Delicious Deep Fried Churros

Another famous Mexican dessert is churros. These tasty treats are made with eggs, butter and flour. They are deep fried in oil and served piping hot. Churros can be dipped in coffee or hot chocolate for a decadent breakfast or enjoyed as a snack any time you need an energy boost.

There are lots of Mexican cookie recipes and Mexican cake recipes but churros have stood the test of time and they are available on nearly every busy Mexican street corner in the morning as a mouthwatering breakfast for busy Mexicans on their way to work.

The authentic churros recipe has not changed at all. If you are worried about calories in Mexican food churros might not be your ideal breakfast or dessert but if you are only interested in flavor you cannot go wrong.

Sweet Versions of Savory Mexican Dishes

If you like enchiladas, what about making a sweet version? Simply fill tortillas with canned fruit pie filling and make a sugar, butter and water syrup on the stovetop to go with them. Pour the sauce over the top and bake them until they are hot and gooey. You can also make sweet versions of empanadas and use fruit, chocolate and more to satisfy your sweet tooth. Many people would consider flan, churros and dessert enchiladas to be their top three Mexican dessert recipes but of course you might have your own favorites.

How to Make Dessert Enchiladas

This recipe is very easy to make, is guaranteed to taste amazing and it makes enough to serve six people.

What you will need:

6 flour tortillas
1 teaspoon vanilla extract
1/4 cup sour cream
8 oz cream cheese
1/2 cup white sugar
1/4 cup orange juice
1 tablespoon butter
1/4 teaspoon salt
12 oz thawed unsweetened raspberries
3/4 cup pureed fresh strawberries
2 cups sliced strawberries
1/2 cup powdered sugar, plus more for dusting

How to make them:

Preheat the oven to 350 degrees F. Mix the sour cream, cream cheese, vanilla extract and powdered sugar with an electric mixer. Mix the orange juice, white sugar, salt, pureed strawberries and butter in a pan.

Push the raspberries through a sieve with a wooden spoon and add them to the mixture in the pan. Simmer the sauce for 8 minutes or until thick. Stir in the sliced strawberries.

Butter a 13 x 9 inch baking dish. Put 2 tablespoons of the filling down the middle of each tortilla, then fold the sides over the filling and put them in the baking dish seam side down. Bake them for about 9 minutes or until the filling puffs up. Serve each enchilada with 1/4 cup of sauce and a dusting of powdered sugar.

Some of the best Mexican recipes are aimed towards people with a sweet tooth. Ingredients like vanilla, chocolate and cinnamon are popular when it comes to Mexican desserts and fresh fruit is always well loved too. If these ingredients sound good to you, you are going to love making Mexican dessert recipes and you can choose from cake, cookies, dessert empanadas and much more.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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Diabetes Dessert

Finding good diabetic desserts and foods that your doctor would approve of can be quite difficult. Because of the limited sugar and carbohydrates that my doctor advises me to have, it is quite difficult to find sugar free and low sugar desserts that work with my diabetes.

That is why I would like to share the possibilities that are opened with the use of Splenda. You can convert almost any dessert that you love into a Splenda dessert that won't be as high in sugar. You can do this by taking a cake recipe for example, and substituting the sugar with Splenda. This can be done with almost every dessert that you could think of. This could include brownies, cookies, and ice cream. Before trying these desserts you should consult your doctor in order to see if they are OK for you to consume. Once you get the go ahead it is also important to eat in moderation.

In my opinion, eating in moderation is the key to controlling diabetes. My dietitian and endocrinologist always preach to me about the importance of eating in moderation. They advised me that it was ok to have almost any food that I would like as long as I ate in small portions. This goes to the whole idea of eating more, small meals a day rather than a few large meals. I hope that by contacting your doctor and getting on the right meal plan will help you to find the right meals and desserts. I know that when I found a good sugar free dessert, it really brightened up my day.

I hope this article on Diabetes Dessert will help you to find a good sugar free dessert.

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Ice Cream Is Super, But Is It a Superfood?

Recently, I was watching a food segment on a popular television talk show, and was surprised to hear the guest diet expert proclaim that ice cream is a "super food!" Wow! I haven't heard that one before.

In case you don't know, a super food is a food with nutritional and health benefits above and beyond what would be considered normal food. Some foods that have been designated "super foods" include, blueberries, green tea, turmeric spice and pomegranates.

While it is true that ice cream may have some nutritional value, especially if it is homemade from fresh ingredients, or a commercial brand that uses quality ingredients, calling it a super food, creates uncomfortable visions of people consuming large scoops on a daily basis.

In addition, many commercial brands of ice cream are loaded with sugar, fat and additives that are definitely not super good for your health.

A Tasty Dessert

I must say here, that ice cream is absolutely my favorite dessert! I could be the person they were referring to when they coined the cute phrase, "I scream! You scream! We all scream for ice scream!"

I can justify including ice cream in my diet because, in addition to its great taste and texture, it can be a source of nutrients such as protein, calcium, phosphorus, Vitamin A and Vitamin D.

I know there are better sources of these nutrients than ice cream, but none that are quite as tasty! I believe that part of a healthy eating lifestyle is choosing foods that you really enjoy that are also healthy for you. Ice cream certainly satisfies the first requirement and, though marginally, may satisfy the second.

Having said that, I am careful about what kind of ice cream I choose and also, make sure that it is an occasional treat, eaten in appropriate portion sizes, and not a regular habit. The sugar and saturated fat content are what make it a "dessert" and although it is super tasting, it is not, in my opinion, a "super food!"

Here are some tips for choosing and consuming ice cream:

*It should have ingredients that you recognize as food

When you are looking at food label ingredient lists, keep in mind that the healthiest foods generally have ingredients that you recognize. If the list reads like a chemistry lab experiment, you may want to look for a product that contains more real food and fewer chemicals. If this is not always possible, at least be aware of the limitations of these "unnatural" foods with regard to your health, and use them consciously and sparingly.

*Keep it simple

Generally, the simpler versions of a food will contain fewer additives. For example, if you like to go out for ice cream, a dish of vanilla ice cream will have fewer additives than when it is enhanced with toppings and flavorings. The same applies if you buy ice cream at the grocery store. You will need to read the label to be sure, but generally look for plain flavors such as vanilla in a good quality brand that uses basic ingredients.

Also, keep in mind that you can buy the plainer flavors and then add your own high quality toppings at home. In my experience, low-fat and no-fat versions are loaded with additives to compensate for the loss of flavor and texture when the fat is removed. This can also be true of low or no-sugar versions. It might be better to eat less of the unadulterated versions than to risk your health with an additive-laden alternative.

*Make your own with healthier ingredients

In the "olden days," making ice cream at home was an occasion. You can recapture the fun by breaking out the hand crank freezer or the more modern electric or pre-frozen canister versions. You will find that ice cream you make yourself tastes better and because it requires time and planning, it will not be something you do every day, making it unlikely that you will overdo it.

*Make sure you know about portion size.

The serving size established by the FDA for ice cream is ½ cup. You need to be aware that this amount and only this amount of ice cream (which is not much by most people's standards!) will supply the calories, fat, etc. that are listed on the rest of the label.

Just once, take a half-cup measure and see what a serving really looks like in your bowl. Then you will know, for future reference, if you are eating more or less than the "serving size" listed on the label. You should only have to do this one time, and then you will be able to choose your portion wisely.

*Plan ahead.

Going out for ice cream is often part of summer festivities with family and friends. You can be part of the fun and still be healthy, if you decide ahead of time what you will have. Many ice cream stands have a web page that will tell you what is in their products, but failing that, you know you are pretty safe if you keep it simple by choosing a small vanilla cone or a scoop of chocolate or strawberry ice cream in a dish. In this way, you can satisfy your desire to stay healthy without missing out on a great tradition!

A final note, if you are one of those people who can't resist overeating when you have ice cream in the house, then don't have it in the house. Limit yourself to going out for ice cream, occasionally, and then it won't be calling you from the freezer or replacing the nutritious foods you need in your healthy diet. You may also find that if you don't make it a "forbidden food," you will be able to eat it in moderation and without guilt.

I am convinced that what we eat and how we eat plays a major role in how we feel and particularly, how well we are. For this reason, I would like as many people as possible to become more aware of what healthy eating involves, and of the extreme benefits that can be found in being conscious of what and how we eat.

Eat and be healthy with my warmest regards,

Suzy Staywell

http://healthy-eating-support.org

http://www.healthy-eating-support.org/Food-Labels.html

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Sugar Free Desserts For Everyone

Sugar free desserts are making their way to the forefront of grocery stores and refrigerators all around. They are not only good for you, but becoming much tastier as they mature. The truth is that sugar free desserts were once only used for diabetics. In fact, many diabetics often complained about the horrible tastes of these desserts themselves.

As new sugar alternatives have hit the market however, there have been more praises for sugar free desserts. People are not as able to even tell the difference between a regular dessert with sugar and a dessert with a sugar alternative. The companies are starting to get smarter about their products. They realize they have to create products that taste almost exactly like what the traditional products taste like, or no one will buy them.

The great thing about this all is that now you can enjoy dessert more often without feeling guilty about it at all. Of course, you have to realize that many of the sugar free desserts should not be consumed daily, if you want to stick to your diet. But, all in all, you can sneak that extra cookie or piece of cake without worry when you are doing it the sugar free way.

So instead of avoiding the sugar free desserts at all costs in the stores be sure to try one now and then. Your family doesn't even have to know that your delicious cookies were made with a sugar alternative. You can take better care of their health without having to make them sacrifice what they love to eat, which can make you both feel great!

Check out some sample Indian recipes [http://www.shaadibliss.com/india/indian-recipes/index.html] that are easy and low fat.

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Get That Happy Face Party Off to a Good Start With Mood Lifting Foods

Put on your happy face because this party menu is filled with happy looking foods and foods that make people happy. Yes, if your guests are feeling down you'll have to serve up these treats because they will naturally get your guests feeling better.

There are certain foods that research has shown can help lift your mood. These include caffeine, chocolate, salmon, milk, blueberries, nuts and whole grains. Look for happy face party recipes with these ingredients for a good time. Broiled Salmon with Garlic Sauce is a tasty main dish. Whole blueberries and roasted nuts can make for handy snack foods. Dessert has got to be Chocolate Blueberry Dessert.

Chocolate Blueberry Dessert

For this mood lifting food for the graduation party you'll need the following items: 2 cup Chocolate wafer crumbs, ½ cup melted Margarine, 2 Egg whites, 2 cup Powdered sugar, 8 ounce Cream cheese, 21 ounce Blueberry pie filling, 1 cup chopped Pecans, 1½ cup Whipping cream, 3 tablespoon Sugar, ½ teaspoon Vanilla, ½ cup Chocolate chips, and 2 tablespoon Milk

You'll have to put this dessert out at your happy face party. It's bound to put smiles on everyone's faces. Begin by combining cookie crumbs and margarine in a bowl. Stir the mixture well and press into the bottom of an ungreased square pan. Bake this crust for 10 minutes in the oven at 350 degrees. Meanwhile, beat the egg whites until foamy. Slowly mix in powdered sugar while beating eggs until the two are well blended. Next, mix in the cream cheese and beat mixture until smooth.

Remove pan from oven and spread the cream cheese mixture over the cookie crust. Top this with the blueberry pie filling and sprinkle with ¾ cups of pecans. Next beat the whipping cream with a blender at high speed until foamy. Add sugar and vanilla. Beat until soft peaks form. Spread this over the pie filling.

Melt chocolate chips and milk in a small saucepan. Cook over low heat until the chocolate melts. Stir constantly. Drizzle chocolate sauce over whipped cream. Sprinkle with remaining pecans. Place in fridge and chill for several hours. Slice and serve.

This very decadent and rich blueberry and chocolate dish is bound to make your guests happy at that happy face party.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for Happy Face party supplies and fun Happy Face party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Happy Face Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

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Great British Desserts

British cookery is often treated as a joke, not least in Britain. Memories of over-cooked school meals and stodgy desserts abound. Yet cookery in Britain is going through something of a renaissance, where traditional recipes are being re-invented and re-discovered whilst new techniques and new styles are being brought into the cooking.

It must be said, however, that British cooking has always tended to excel in the area of desserts. Here I present two desserts. A classic 'pudding' and a dessert from the new school of British cookery.

Blackberry Suet Pudding

Ingredients:

400g blackberries (or sufficient to fill), washed and cleaned

4 tbsp sugar

450g flour

180g suet

pinch of salt

Method:

Place the flour, suet and salt in a bowl and mix together before adding sufficient water to form a stiff dough. Cut 2/3 of the dough and roll out on a floured board. Use to line the base and sides of a 1l heat-proof bowl. Tip the fruit into this and add the sugar. Roll out the remaining dough and use to cover the pudding. Cut a circle of greaseproof paper and use this to cover the pudding. Tightly cover the entire dessert in a double layer of foil, place in a steamer and boil for 2 hours. When ready remove the foil and greaseproof paper and tip the pudding onto a bowl. Slice and serve with ice-cold milk.

Gooseberry and Elderflower Parfait

Ingredients:

450g gooseberries, topped and tailed

2 tbsp elderflower cordial

225g sugar

150ml water

2 egg whites
300ml double cream

Method:

Place the gooseberries in a pan along with the elderflower cordial. Bring to a boil, reduce to a simmer and cook until soft (about 30 minutes). Allow to cool then liquidize into a puree. Pass through a fine-meshed sieve, pressing down with a wooden spoon, and discard the pulp. Set the sieved puree to one side.

Add the water and sugar to a separate pan and slowly bring to a boil. Boil for 5 minutes then take off the heat. Whilst the syrup is cooking beat the egg whites until stiff (but not dry) then add the syrup in a steady stream. Continue whisking all the while until the mixture is glossy and stiff.

Whip the cream until thick then fold the gooseberry puree into the meringue, followed by the cream. Stir well to combine then freeze. Serve from the freezer.

I hope you enjoyed these classic British desserts and that you will now investigate both traditional and modern British cookery further.

Dyfed Lloyd Evans is the creator of the Celtnet Recipes site where you can find many more British Recipes and Dessert Recipes

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A Delicious True Story of Cheesecakes

The cheesecake began purely as an energy food that originated in the ancient country of Greece. In those days, cheesecake was invented for use as food for the Olympic athletes of the time. Although it began solely as an energy food, the version of cheesecakes we see today is a delicious dessert loved by all.

Ingredients of the first cheesecakes was basically cow or goat cheese; mashed into a pulp, honey for sweetness, wheat flour for the volume and texture and some water to make the resulting goop soft. All the ingredients were combined together then shaped into patties or cakes. They were then baked, cooled and served to the athletes. It wasn't long enough until these cakes were popular as they tasted good. Soon, cheesecakes became a notable feature in Greek cuisine. These cakes were then used in weddings as it became customary for a bride-to-be to make and serve mini cheesecakes to the groom's friends. This tradition gradually evolved into the modern wedding cake.

When the Roman Empire came and occupied the defeated Greeks, they lived amongst the Greeks adopting a lot of Greek food as well as traditions. When the Roman army swept into other parts of the world they brought along with them the cheesecake particularly in Europe and Britain. Therefore, many different local versions of the cheesecake were created as the cake was commonly loved by the occupied nations. The cheesecakes had since spread from the ancient world into the new world and soon USA too became the new center of the cheesecake.

Cheesecakes usually consist of a mixture of different cheese such as cottage cheese, cream cheese, or ricotta. The reason for this is to add different taste to a cheesecake. Two of the most popular variety of cheesecake in the USA is the Jewish cheesecake or better known as the New York Style cheesecake. The cake is actually cream cheese on cracker crust. Different variation of this cake has evolved over time by adding different flavors and toppings. Some of the flavors you find today are Key Lime, tiramisu, chocolate or fruits like mango and strawberries.

The next popular cheesecake is the Italian cheesecake which is made from ricotta cheese and bits of candied fruit and has a pastry crust. Chefs who are experts in making this cheesecake has guarded their secret family recipe and passed it down to the next generations. Cheesecakes are naturally high in calories and fat due to the ingredients used. But today, with developments in artificial sweeteners and low fat ingredients, you can find healthier selection of cheesecakes such as no fat and sugar added cheesecakes or even sugar free cheesecakes and what's more intriguing is the fact that the healthier versions too managed to keep its natural flavor.

So if you are looking for a dessert that will leave a lasting and pleasant impression on your taste buds you can't go wrong with a cheesecake. So why not try a simple-to-make cheesecake recipe to surprise your friends and family. When preparing the cake the most difficult part in preparing a cheesecake is deciding when it's done as the cheesecake differs from a traditional cake as it is semi solid and therefore collapses easily. To make sure your cheesecake is properly cooked you should time the baking time to be just as the recipe. You can re-bake an undercooked cake but you can't undo an over baked cake. There are many cheesecake recipes for you to try that are easy to make, tastes great and are cheap.

There are many exotic and enticing gourmet recipes to try if you're looking for a more elaborate offering but these are more complex to make. There are many recipes of cheesecake that you can find online or in bookstores. But if you are short of time, why not just head down to the nearest bakery or cake house and order a portion of cheesecake in the flavor you desire? It is certainly an easier and faster way to enjoy a slice. So go on, treat yourself to a slice of your desired flavor now.

Frankly, the author would rather eat New York cheesecake than talk about its history. However, Greg Scott does enjoy writing about any flavor of cheesecake available at EliteCheesecakes.com

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Plated Dessert Perfection - The Basic Conditions

Composition of a well balanced plated dessert

A few points to consider:

As per the very first thing many chefs mention is 'keep it simple' which is quite true, let me elaborate through a practical example I dealt with. Being a trainee in a kitchen at the emperors palace kitchen is really hard work and in order to impress you have to show you can manage the work so this is what happened under the mentor ship of a pastry chef I was given 100 plated desserts to make for a evening function which of course I could handle. I decided to make a warm custard dessert with a layered jelly and fruit volcanoes which at the time was brilliant and the chef agreed.

Just before serving I plated the desserts and began adding the warm custard to the desserts, at which time the chef could not control himself from laughing, at the time I could not understand why until I viewed my plates and realized that the warm custard was melting the jelly and the plates were looking awful.

Moral of the story is 'keep it simple' until you know what you doing then I would recommend you do the following:

Be creative, show off your baking flair make your mother in law envy your expertise.
Experiment with colors and textures and contrasting flavors never leaves your taste buds unhappy.
If you having a nice dinner party(or in my case dessert parties which are amazing) try to do the following:


Visit old classic-savarins are always good, even as classic as black forest cake
Death by chocolate-Chocolate fondant with two tone chocolate oozing out, chocolate sabayon, chocolate rose cakes with hazelnut and chili ganache topped with chocolate shavings, with chocolate anything is possible
Modern approach-alginate pearls, Silicone molds, flexipan moulds
Fruit desserts-there are just so many fruit desserts, grilled pears, sorbets, jelly terrines, baked apples
Using nuts-pastes, caramelized then mixed with a sticky toffee sauce over a chocolate cake is simple but divine. macaroons, japonaise
Rich and indulgent - Flourless tortes, chocolate truffles (fried) Lindt brownies, chocolate fondant,

Usually what I do is to try and decide upon a theme (do not be boring and choose french) maybe Egyptian, Arabian, Japanese and ensure that no matter what dessert you are making everything needs to be edible, nothing feels better then having a dessert completely swiped off the plate when it comes back into the kitchen. Now to get into some great details as to shapes, colors, sizes, texture.

For a crunchy texture try to use crusts, cookies, biscuits chopped nut garnishes, deep fried ice cream
For a melt in your mouth soft texture try poached or baked fruits maybe fruit pastes.

Creamy rich textures try to use in the classical sense try parfaits or fruit and chocolate mousses.

Fresh and appealing

Natural shapes and colors
Colorful
clear focus point
foams and mousses(those small bubbles you see in them make it much more appealing)
Important to note when working with gelatin there is a balance between too much and to little try to stick to the recipe, too much will make your dessert to spongy and tough whilst to little will make not allow your mixture to set properly.

Height and size Always a classic when sitting in a nice restaurant and your dessert is being placed on the table and it has fallen over, I always use to believe that it was the waiters negligence that tipped the dessert over until I became a chef, now I blame incompetent chefs who compile magnificent desserts but do not evaluate its practicality.

Keep desserts at a realistic height, at a height where it may stand without having to feel like you balancing a pin on your finger.
and if you looking to give it super height use a steady base such as fruit, or piped chocolate.
and of course do not allow your dessert to be so big it takes up the entire plate, ensure proper portioning.

Contrasts

Don't mix and match flavors nothing is worse then having a amazing dessert with multiple flavors that don't complement each other.
Food coloring should be forbidden in all desserts, keep the original flair and taste and color of all ingredients(id shoot the chef if I found sky blue chocolate on my plate)
Temperature always serves as a mix of elements, hot and cold, frozen or tempered.

Lastly Shape

Natural shapes is at times best
for plated desserts if you really want to show off some knife skills ensure it is to the tee. no one likes seeing a brunoise cut a bit off from the rest
Different shapes on the same plate always give the plate some life(as is the plates ready to dance)

I hope this helps readers in understanding a few principles pertaining to plating desserts.

Taahir Osman Latib
http://www.bakingsupplies.co.za

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Indian Yogurt Dessert Recipes

Yogurt features heavily in both sweet and savory Indian recipes because it is healthy, tasty, and versatile. This live ingredient contains millions of bacteria, which aid your digestive system, and it is also high in calcium. It digests more easily than other dairy products so it is a good alternative for anyone who is lactose intolerant. Kids tend to love it as much as adults do.

Of course, this ingredient can be enjoyed by itself and there are lots of different flavors. A plain variety can be used to thicken savory dishes like curries. It can also be served as a side dish with spicy Mexican food or another chili-packed cuisine. It makes a healthy alternative to cream or ice cream in sweet recipes, especially if you choose the plain version rather than a sweetened flavor.

An Indian Dessert with Nuts and Saffron

One of the best Indian dessert recipes is called Shrikhand and this is best made with full cream milk yogurt. You can use a low fat one if you want to though. Leave out the nuts if you do not like them.

You can get Kewra essence from Indian grocery stores. The saffron used in the following dessert recipe gives it color and a gourmet taste and the cardamom adds a hint of spice. This would be a wonderful dish to serve after any type of entree.

What you will need:

2 lbs yogurt
1 teaspoon cardamom powder
1 cup powdered sugar
1 cup thinly sliced green pistachios
2 teaspoons Kewra essence
2 teaspoons warm milk
1 pinch saffron strands

How to make it:

Put the yogurt in clean cheesecloth or muslin and let the whey drain off for a few hours. Combine the milk with the saffron and let it stand for a minute. Combine everything in a bowl and stir well, until the sugar is blended. Chill the dessert for an hour before serving.

A Bengali Recipe

Another easy Indian dessert is called Mishti Doi and this is from Bengal, East India. People from Bengal love sweet foods and this is one of their best known recipes.

This treat is easy to make and you simply need to combine yogurt, milk, and caramelized sugar, but it does taste wonderful and is well worth making.

What you will need:

3 1/2 tablespoons plain yogurt
1 quart whole milk
1/2 lb white sugar

How to make it:

Bring the milk to a boil and keep cooking it until it reduces by half, stirring it often so it does not burn. Let it cool to lukewarm. Add the sugar to another pan and heat it over a low flame until it is browned. Take it off the heat. Pour the reduced milk into the caramelized sugar and stir well.

Add the yogurt and stir again, then transfer the mixture to an earthenware pot or something similar and leave it somewhere dark to set for a few hours before serving.

There are lots of different Mexican recipes you can make if you have a sweet tooth. You will find that Mexican dessert recipes combine mouthwatering ingredients like chocolate, fruit, cinnamon, cream and more and they tend to be simple to put together.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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Where Do You Find Your Food Inspiration?

You would expect it on Food Network, but not ABC. I am talking about the cooking craving. It is hard to watch any cooking show, without the need to get up and start creating culinary masterpieces. But, to get this itch on a Wednesday evening while watching ABC... Not very typical, right?

I started watching Pushing Daisies by accident. It was the start of a new season of shows and my proud TV-addict friends had scheduled their weeks to the minute, planning and planning until every desired show had been accounted for and overlaps were scheduled into Tivo. I watched in fascination and amusement. I have a few shows that I would prefer not to miss, but planning my week according to television is not my style.

Pushing Daisies caught my eye with its bright colors, beautiful costumes and particularly quick and quirky dialog. But, watching a show about a pie maker and his childhood sweetheart has a very interesting, subtle side effect. I started to fill this itch in the second episode; not just an itch to bake, but also an itch to taste a home-made, freshly baked pie.

Dialog often takes place in the kitchen of the pie maker's pie shop. While our heroes confer on this week's mystery, they cut strawberries, roll dough, and pull freshly made pies right out of the oven. With the vivid colors and enhanced saturation of the show, you can almost smell the three plum pie and as the characters dig in to eat, you can taste the sweet strawberry or caramel apple crisp.

By the ending credits, I am already in the kitchen digging for flour and honey. Every week, I crave pie. But, now I plan accordingly- running to the grocery store before Wednesday and taking the leftovers to my spoiled, expanding co-workers.

Pushing Daisies has inspired great pie innovations on my part. When Chuck used honey in her pie recipe, so did I. I tested the amounts each week, seeing how the sugar would need to be adjusted with the sweet addition of the honey. Overtime, I perfected a simple pie crust recipe that takes me minutes to make.

When Chuck holds beautiful "cup pies" in her hands, my mind whirred. Perfection! I set out to find the perfect recipe and ratio to make a single pie for a single person. How innovative! Instead of dirtying up a large about of your kitchen and ending up with enough pie to feed a healthy sized family, one single cup pie would be the perfect sweet treat for cravings.

Uncovering these great recipes was a labor of love, because like the pie maker, I have my own personal connection to pie recipes. I started my own site about baking and creating beautiful flaky culinary desserts. Due to a dairy allergy, there are few desserts in the spectrum of sweets that do not contain dairy.

Find all of these recipes at Pie-Supply.com! [http://www.pie-supply.com]

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Filipino Recipes - Sapin-Sapin (Dessert) Recipe - Pinoy Food

Sapin-sapin is a very old Filipino delicacy which is handed down from generation to generation. It originated from Abra, a province in the northern part of the Philippines. Because it has been around for years, it is self explanatory why several versions are already spread throughout the country.

At present, you will find sapin-sapin almost everywhere, from school canteens, to Filipino restaurants and cake shops. This version that I'm sharing with you is a recipe given by my Grandma to my Mama. And yes, my Mama shared it with me. So enjoy cooking. sapin-sapin!
Ingredients:

2 cups rice flour (soaked in 1½ cups water)
2 cups white sugar
2 coconuts (5 cups coconut milk)
½ kilo ube (pared, boiled, mashed and strained)
½ tsp powdered anis

Cooking Procedure:

For the top layer, mix 1½ cups thick coconut milk (first extraction), ½ cup rice flour, and 2/3 cup sugar. To the rest of the rice flour, add the remaining coconut milk, sugar and anis. Stir well. Divide the mixture into two parts. Mix one part with the ube to be used for the middle layer. Use the other part for the bottom layer. Add yellow food coloring to make a light yellow mixture.
Boil water in a carajay (large pan) and place a bamboo steamer with thick muslin and pour on it ¾ cup of the pink mixture for the bottom layer. Cover the carajay and steam mixture until firm. Pour over first layer the ube mixture and steam again. When firm, pour over ube layer the mixture for the top layer and steam again. When firm, remove from the steamer. Allow to cool. Slice into ½ inch wedges.
Arrange on a platter lined with banana leaves and serve.

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.

Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

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Marble Cupcakes

I have fond memories of my Uncle Des making marble cakes when our families would get together.   When I was little they were  my favourite cake and I could never decide whether I preferred the pink or the chocolate. I still love this perennial children's favorite but now tend to make them as cupcakes. They are a comforting reminder of a carefree childhood.

I like the combination of pink, white and chocolate but there are many other alternatives. Vary the colors to suit your own preferences or your party theme.

180g butter

1 tspn vanilla essence

3/4 cup caster sugar

2 eggs

1 1/2 cups self-raising flour

1/2 cup milk

pink food coloring

2 tblspns cocoa

1 tblspn milk, extra

1. Preheat oven to 180C (350F).

2. Line cupcake trays with cupcake papers.

3. Beat butter, essence and sugar in small bowl with electric mixer until mixture is light and fluffy.

4. Add eggs, one at a time, beating well between additions.

5. Transfer mixture to a large bowl and fold in sifted flour and milk in two batches.

6. Divide mixture evenly between three bowls.

7. Tint mixture pink in one bowl.

8. Stir sifted cocoa and extra milk into another bowl and mix well.

9. Drop spoonful of each mixture into prepared cupcake papers.

10. Run a knife through cake mixture for a marbled effect.

11. Bake for 1bout 20-25 minutes or until a skewer inserted in the center of a cupcake comes out clean.

12. Stand for a couple of minutes before turning onto a wire rack to cool.

13. Drop alternate spoonfuls of pink and white frosting on top of each cupcake.

14. Using a spatula, swirl frosting to give marbled effect.

Frosting:

90g butter

1 cup icing sugar

1 1/2 tblspns milk

1. Beat butter in a small bowl with electric mixer until as white as possible.

2. Beat in sifted icing sugar and milk in two batches.

3. Divide mixture between two bowls.

4. Use coloring to tint mixture pink in one bowl.

Louise F is a busy Mum and a webmaster of a website featuring cupcake recipes and crafts.

You can find more recipes and craft ideas at http://www.all-about-cupcakes.com

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How to Make Dessert Recipes Healthier

We all love dessert, but sometimes we have to make changes in our lives for our own good. Eating healthier is one of those choices. With diabetes, obesity, and heart disease at an all time high, it is time many of us started making better food choices.

This does not mean we have to give up on desserts entirely. Many recipes can easily be adapted or changed to make them lower in fat and calories. This does not always mean you have to sacrifice taste, either. By taking the time to pay attention to what you eat, you can have your cake and eat it, too.

There are many recipes that make it simple to reduce the sugar, fat and sodium content. If you are baking a cake or a sweet bread, try using only half the butter, oil, or shortening they ask for and replace the other half with applesauce or pureed bananas or prunes. Sugar can be cut in half or even reduced to a third of what the recipe wants. Replace the missing sugar with spices like cinnamon, nutmeg, allspice, or cloves. Vanilla or almond extract also work well. Salt can simply be reduced or eliminated in many recipes that do not require yeast. Savory foods can be enhanced by herbs in its place.

You can always change how you cook your dessert. Fried desserts are going to cost you more in health than those that are baked. You can also use smaller portions. This is an excellent way to lower your caloric intake of fat and other unhealthy ingredients.

Just because you want to lose weight does not mean you have to lose flavor. Take a look at your favorite dessert recipes and see what you can alter. Of course, you can always try something new, like the following recipe.

Recipe for Mango Banana Delight

This fresh, tropical dessert feels French, yet it is low in cholesterol, carbs, sugar, and calories! To make this dessert elegant, serve it in wine glasses or crystal bowls. If you like it rustic, use small ramekins.

What You Need

1 ripe mango
1 ripe banana
1 teaspoon lemon juice
1 teaspoon sugar
1/2 cup raspberries
2 cups cottage cheese
1 teaspoon apricot jelly

How to Make It

Mix lemon juice and sugar in a bowl. This mixture will keep your fruits from browning.

Slice your banana and mango. Place pieces in the bowl with the lemon juice and lightly stir to coat the fruit evenly.

Press raspberries through a fine strainer or sieve, using the back of a spoon. This extracts all the juice and lets you remove the seeds.

Mix your raspberry juice with the apricot jelly over low heat until the jelly is melted. Stir during melting to keep it from burning. Taste the mixture. If it is too tart for you, sprinkle in just a pinch of sugar.

Scoop cottage cheese into individual bowls. Cover the cottage cheese with the banana and mango pieces and then top with the raspberry sauce.

Mexican food uses lots of fresh, tropical fruits. If you like this recipe, take a look at some of the delicious fruit dishes you can make from Mexico. Plan now for your Cinco de Mayo food. Why not enjoy some tropical delicacies while you celebrate?

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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Australian Recipes and Cuisine

Australia has many historic links with the United Kingdom, including, not least, the fact the first European settlers in the country were from the United Kingdom, and that the country was a British colony and later a Dominion within the British Empire. As you might expect given this history, many Australian dishes have been inspired by traditional British cooking, and meals based around pies, and roasted or grill meat, remain popular to this day.

Since World War II, Australia has also seen increased immigration with Mediterranean countries and Southeast Asia, and this has greatly enriched the variety of Austrlian cuisine. New recipes, unique to Australia have also been developed, sometimes based on unique Australian plants, and also inspired by "bush tucker" (foraged food, often inspired by traditional aboriginal recipes).

Some uniquely Australian foods include:

- Pie floater - A British style meat pie. However, the pie is covered with tomato sauce, turned upside down and served in a thick green pea soup.

- Damper - A traditional recipe for travellers in the outback, damper is Wheat-based soda bread that can easily be prepared at the roadside.

- Chiko roll - A spicy Australian version of Chinese spring rolls. Chiko rolls contain mutton, cabbage, carrot, celery and sometimes barley, and are deep-fried.

- Vegemite - A paste made from yeast extract. Vegemite is eaten as a spread on toast or sandwiches.

Australia also has its own unique desserts (although New Zealand would also claim to be the originator of some of these).

- Pavlova (also claimed by New Zealand) - A meringue with a crispy exterior, but light and fluffy on the inside.

- ANZAC biscuit (also claimed by New Zealand) - Biscuits made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe be specifically designed so as to produce a biscuit that would preserve well.

- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

Originally published at http://www.recipesmaniac.com/cook_australian.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

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Traditional Madagascar Party Menu

A Madagascar party menu can be fun and easy to put together if you find the right recipes. The internet is a big wide world, but never fear we've got some Madagascar recipe ideas for you right here.

Madagascar the island is well known for its palm and date trees. Set out a few bowls of these exotic delights. A dish of candied dates can be quite tasty if done right for the kids Madagascar party. You can also serve the kids some authentic Varenga, a traditional recipe from the island. It's basically a Roasted Shredded Beef. Put the roast beef on a sandwich bun or wrap for the kids with their favorite sauces or cheese. Also serve up a tasty fruit compote for dessert with island fruits like: pineapple, cantaloupe, oranges, strawberries, sugar, lemon juice and lots of vanilla.

Varenga

You'll need for this traditional Roast Beef Dish from Madagascar: 4 lbs. boneless chuck, cut in 1-inch pieces, 1 quart water, 2 Tbs. salt, 2 cloves garlic, minced finely, and 1 cup onion, sliced.

Place all of the ingredients, including boneless chuck in a large pot with the water and cover. Bring to a boil. Turn down heat and let simmer for 2 hours or until meat can be shredded with a fork. Add water as necessary to keep meat simmering. Remove meat from pot and shred by cutting into thin strips. Place the shredded meat and remaining water/sauce from pot into a greased 9x12 inch baking pan. Roast the meat mix at 400 degrees for 30 minutes or until it's browned on top. Can be served with white rice.

This authentic dish from Madagascar can be a real hit at your movie party. Don't forget to pick up plenty of paper plates and napkins for the guests to use while eating. Have a great party!

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for Madagascar party supplies and fun Madagascar party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Madagascar Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

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Cakes For Various Occasions

Basically a cake is a kind of baked, sweet dessert food that is usually made from ingredients like flour, butter, sugar and eggs along with leavening agents like baking powder. Ingredients like chopped or pureed fruits, various kinds of nuts, chocolate chips or powder etc are added to give various flavors to cakes. They are decorated with various flavored creams or butter icings to make it not only look attractive and enticing, but extremely sumptuous too.

This wonderful sweet is quite often a very important item during occasions like weddings, wedding anniversaries, birthdays, graduation parties etc. and depending on what occasion it is being served for the cake can be made and decorated accordingly. For example wedding cakes are created in tiers and are one of the most important objects after the actual wedding ceremony when the bride and groom together cut their wedding cake.

Cakes can generally be categorized into different classes depending on the ingredients that are used. One of the oldest of cakes is the yeast cake that made use of yeast and was in days gone by was more often called the traditional yeast bread. You then have the sponge cakes, the butter cakes and the pound cakes all of which have the basic earlier mentioned ingredients. But they are further classified as per the different add-ons that are included like coffee foe a coffee cake, dried and candied fruits and peels for a scrumptious fruit cake.

Cakes can be of various sizes too. You have small cup cakes that are meant as individual servings, while the bigger cakes are meant to be served sliced. Now when you are celebrating a birthday party for your small child you can order a cake in the shape of the child's fancy. As they grow older their tastes may change and so also the shapes. There is no end to the variety of shapes that cakes can be made in.

Once the basic cake is baked then you enhance its appearance with various decorations beginning with covering the cake with icing or frosting. The frosting is made of ingredients like icing sugar and butter or lard. They are whipped together till soft peaks form which makes it really soft and light and easy to spread on top and sides of the cake.

There are many specific tools that are required for the more complicated decorations like a piping bag with various piping tips, and a brush and a pastry knife with to spread the icing. Colored sugar crafted flowers or even wired sugar flowers are placed on the cake for decoration. Typically a cake adds not just color and taste to a celebration, but also is the heart of the whole show no matter who the audiences are.

You can find more about cupcake recipes from internet resources. Try our amazing gourmet recipes at http://www.cupcake-recipes.com

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Seven Festive Holiday Dessert Ideas

Seven Festive Holiday Dessert Ideas

With the holidays coming up, people everywhere are turning to their recipe boxes to make treasured Thanksgiving, Hanukkah, Kwanzaa and Christmas favorites. Some of those people are listening to that quiet little voice in their heads saying, "I'd like to try something new this year." If you are looking for a new idea to wow your guests, one of these just might fit the bill.

Eggnog Custard: Take a basic baked custard recipe and add a healthy dose of fresh nutmeg. Bake the custards in oven safe glass punch cups in a water bath and top with whipped cream and a sprinkle of nutmeg for an authentic look. Need some crunch? Pair your eggnog custards with gingersnaps or pfefferneusse.

Pumpkin Pound Cake with Caramel Buttercream: Fall flavors come together in this lovely pairing. Go all out and add chopped spiced pecans and garnish with spiced pecan halves.

Pear and Cranberry Tart: Combine the sweetness of pears with the refreshing tartness of cranberries in a Linzer-type tart. Cook the fruit down into a jam consistency with some sugar, a pinch of salt, and maybe some Riesling. Try a ground pistachio crust for a subtle green and red holiday theme.

Raspberry and Chocolate Trifle: Festive for any holiday meal, cube up your favorite pound cake or sponge cake and layer with raspberry jam and chocolate custard. Lace the cake with some cream sherry for a little alcoholic kick. Garnish with whipped cream, chocolate shavings and whole raspberries.

Benne Brittle: Take your best peanut brittle recipe and make it with sesame seeds. A delicious nod to African roots, it can be eaten on its own or crumbled over ice cream for a crunchy contrast.

Sesame lace cookies: Make a Florentine cookie with sesame seeds. While the cookies are still pliable, mold them over a muffin tin to make small cups. Add a scoop of ice cream and some peanut butter-fudge sauce for an easy but impressive finish to a meal.

Honey Roasted Fruit: For a light end to a heavy holiday meal, peel pears, apples and apricots (if they are in season in your area). Brush with melted butter, drizzle with honey mixed with a little cinnamon and roast until softened and caramelized. Serve with honeyed mascarpone or honeyed crème fraiche.

Delicious and unexpected ends to festive holiday meals could be your new signature. Perhaps one of these ideas will become your family's new holiday favorite. Happy baking, and happy holidays!

Jennifer Field spent years as a special education teacher until she left education to pursue a culinary career. After graduating from Orlando Culinary Academy Le Cordon Bleu Program with a degree in Patisserie and Baking, Chef Jennifer worked in professional fine dining kitchens as pastry sous chef and pastry chef. She currently marries her two passions, teaching and baking, through her website http://www.pastrychefonline.com/

View her new blog here: http://onlinepastrychef.wordpress.com/

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Making a Great Dessert that is Not Fattening is Not Easy - Or is It?

For those who love food and wish to indulge in the dessert treat to finish off a perfect meal, too we must watch what we eat. No sense in sending our diets over the edge. It is possible to make a dessert which is not fattening. So, taking this premise we scoured the Internet to find such desserts and we did. Actually we found many tasty treats and quality desserts which were simple to make and non-fattening too.

One of the first great desserts we discovered was Apple Sauce Whip on a website called; Batemania. Apple Sause Whip has under 40 calories per each serving (yes, that is what we said, we were amazed indeed). Even better is that is a synch to make, not very time consuming at all and simple ingredients to boot.

Another great dessert we came across in the hours of scouring the Internet for low-calorie tasty desserts was actually a whole collection of desserts with men in mind on; Askmen.com

True many were way out of the realm of only 40 calories and some over 400, but we are men and well we deserve a little more once in a while. After all we need the calories to reach high places and lift heavy objects and to feed our powerful brains right?

http://www.askmen.com/sports/foodcourt_150/152b_eating_well.html

I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.

"Lance Winslow" - Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/. Lance is an online writer in retirement.

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Scrumptious Dessert Recipes

Regardless of if you're a cooking enthusiast, or simply a pro at ordering pizza, you probably find time to whip up your favorite dessert recipes once in a while!

If you've got a sweet tooth, you're in luck: from birthdays and anniversaries, to holidays and dinner parties, there's always a great reason to get out your favorite mixing bowl and explore fun new dessert recipes.

One of the best things about dessert recipes is that they're usually pretty difficult to ruin. A flattened soufflé might not be as pretty as the recipe photo, but you can always hide a little imperfection under a scoop of fresh whipped cream, ice cream or gelato.

Trying to impress someone special? Don't give waxy store-bought chocolates to your sweetheart on an anniversary or Valentine's Day! Instead, surprise them with homemade brownies, decadent red velvet cake or sugar cookies decorated with sweet chocolate kisses nestled in the center.

If chocolaty cakes aren't your sweet-tooth style, you might enjoy creating fruit-filled desserts. From standard apple pies to adventurous fruit tarts layered with colorful kiwi, star fruit or berries, the flavor combinations are endless. Custards, bread puddings and cheesecakes also make great alternatives to brownies and chocolaty dessert recipes.

Dinner guests might not be able to agree on whether escargot is a culinary delight or a slimy garden critter, but everyone is sure to rejoice at the sight of homemade desserts hitting the table at the end of the meal. Whether your friends are food snobs or plate cleaners, something as simple as a warm plate of cookies filled with chocolate chips, nuts or dried berries will keep everyone smiling.

For a more sophisticated twist on cookies after dinner, try serving thin, crispy cookies or biscotti with small glasses of a sweet dessert wine for dipping.

Dessert recipes also make a great way to introduce kids to the fun of cooking. Stirring up recipes in the mixing bowl (and licking the spoon) is always fun for little ones, and they are sure to love decorating sugar cookies or mini-cupcakes with colorful frosting and sprinkles for holidays or birthdays-or as a way to pass time on a rainy day.

Of course, not all dessert recipes have to be so decadent.

Lighter dessert recipes are particularly nice in the summer time. For an easy treat, a tasty selection of fresh fruits can be sliced and arranged to create colorful fruit trays, or blended with ice for refreshing smoothies. For another kid-friendly project, try helping them create popsicles made from pureed fruits, fruit juices or yogurt-based smoothies.

Homemade ice creams and sorbets are easier to make than you might think, and making them at home allows you to ensure that the ingredients are fresh and natural, high in flavor and low in unwanted extras like excess sugar, corn syrups and preservatives.

Fruits, chocolates, cakes, cookies, sorbets-what do all of these dessert recipes have in common? Fun! Creating and cooking recipes is fun, but sharing them is even better. What are you waiting for? Get that mixing bowl ready!

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5 Healthy Desserts to Enjoy

When it comes to eating a healthy diet, the hardest thing for many is resisting the temptation of delicious desserts that are loaded with extra fat, calories, and sugar. Many think they will have to give up those cookies and cakes and just go without anything. Fortunately, if you know a little bit about what types of foods are healthy, you can actually make your own sweet snacks after dinner that are healthy for you.

Here are 5 Easy Ideas to Try:

1. Fruit & Yogurt Parfait: A fruit and yogurt parfait will satisfy the sweet cravings without a lot of added fat or sugar. Not to mention if you use a yogurt that is low in sugar and has live active cultures it can be good for you too! To make, simply layer your favorite fresh fruits with a no added sugar yogurt of your choice.

2. Frozen Yogurt: Frozen yogurt can be made simply by freezing plain yogurt. If you love ice cream, but want something slightly healthier for you, enjoying a frozen treat may be the perfect thing. As long as the sugar content is not high, it is a good source of calcium and protein.

3. Sugar Free Pudding: This one isn't good for you, but it's not going to destroy your diet either - with less than 100 calories per serving you can enjoy a nice cup of it paired with a strawberry.

4. Frozen Banana Bites: Another great frozen treat is to take a banana, slice it, and then cover it in peanut butter. Roll the banana in crushed nuts and then freeze wrapped in wax paper for 1-2 hours. Don't like nuts? You might enjoy it frozen plain!

5. Baked Apples: This is an easy recipe to make. All you need is an apple that is cored and sliced in half and top it with cinnamon, natural sugar, and your favorite granola topping. Bake it for 10-15 minutes or until the apples are softened. You can also microwave it for 5-6 minutes instead.

Eating healthy doesn't have to mean huge sacrifices. With these easy ideas you can make your own healthy desserts to enjoy as an after dinner treat.

If you liked this article, you may also be interested in low calorie snack ideas and learning how to make yogurt.

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How to Make Easy Homemade Apple Crisp

Apple crisp is one of America's favorite dessert choices. It normally appears as part of the selection of desserts when there are normal or special occasions that families celebrate. Aside from the great taste, it is also easy to prepare and with just a few minutes of preparation, you can come up with a good dessert that your family and friends will love and come back for more. If you want the fastest way to serve apple crisp, you can just buy it from a bakeshop or a pantry store but it will lack the personal touch that is well appreciated by family members. It is best to learn how to prepare it on your own. You will find that it is very easy and simple to prepare.

Your homemade apple crisp requires only a few ingredients. Some of them can already be found in your kitchen. You need margarine or butter, flour, sugar, cinnamon, egg and apples. The important element in your recipe is the quality of the apples that you will use for the dessert. You have to make sure that you get good quality apples and not the bland or no longer fresh apples that you sometimes find in grocery store. If you have a choice, it would be best to postpone the preparation of your apple crisp than to have a mediocre quality apples that will not make a lasting impact as far as crispness and freshness are concerned. If the apples are not of good quality, you have to exert an effort to find the best ones for your best apple crisp recipe.

You can start the preparation by coating your pan with margarine or butter. You can then fill the pan with sliced apples. Distribute the apples evenly on the pan. Then, mix the sugar, cinnamon and flour in a bowl and stir in the egg. Blend this mixture evenly. When smooth and distributed evenly, you can put this mixture evenly on the top of the apples. You do not have to mix the mixture. You just have to pour it over the pan.

Melt a half cup of margarine or butter and pour this over the mixture that you have prepared. You now have layers or apples, mixture with margarine or butter on top. With this preparation, you are ready for the cooking part.

The settings of your oven should be set at 375 degrees and bake your apple crisp until it becomes almost brown. Ideally, this is achieved in thirty minutes and you are ready to remove the serving from your oven. It is best to let the apple crisp cool down a bit before serving.

While you are waiting for it to cool down, you can already prepare your bowls and if you have vanilla ice cream, you can serve your apple crisp with vanilla ice cream as its topping. You can choose other ice cream flavors if you want and add some mallows on top if you like. This will add to the beauty of your presentation and will become more inviting for people to eat.

Serve your apple crisp recipe and feel the fulfillment as you see your family or guests enjoy the high quality and great-tasting dessert that you prepared for them.

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Patriotic Party With Classic Menu Items and Recipe for Jello Mold

A Patriotic party is just what you need to make your holidays special. The food at this patriotic party should also fit the theme as well as be quite tasty.

You can also go down the classic picnic route with your Patriotic party. That means you'll make up plenty of deviled eggs, potato salad, ham and cheese croissants, and pie for dessert. You can also set up the old grill and put a few sides of beef out to cook. Grilled veggies are a great side dish for these treats. A good old red, white and blue Jell-O mold is just perfect for dessert.

Patriotic Jell-O Mold

For this delicious party dessert you'll need the following items: 1 (3 oz) pkg. of Strawberry Jell-O, 1 1/3 cups boiling water, 1 (10 oz) pkg Strawberries, 1 (3 oz) pkg. Lemon Jell-O, 1 cup boiling water, 1 pint vanilla ice cream, 1 (3 oz) pkg. blueberry Jell-O, 1 cup boiling water, 1/4 cup sugar, 1/2 cup cold water, and 1 1/2 cups fresh or frozen blueberries.

Start with the red layer for your frozen patriotic treat. Mix up the strawberry Jell-O according to instructions on the box and using the 1 1/3 cups boiling water. Add fruit to the still warm mixture. Let cool to a little above room temperature. Pour the mixture into a bundt pan. Place into fridge to let chill until set while you make the other Jell-os.

Begin the white layer of Jell-O by dumping the lemon Jell-O into 1 1/3 cups boiling water. Stir until smooth. Blend in the vanilla ice cream and blend until mixture is smooth. Chill at room temperature until thickened. Slowly spoon or pour the white layer of the patriotic Jell-O mold over the red layer in the bundt pan. Chill in fridge as before.

The last layer of the patriotic Jell-O mold begins by mixing the blueberry Jell-O mix with sugar in one cup boiling water. Add cold water. Let sit at room temperature until thickened. Stir in blueberries. Spoon the cooled mixture over top the white layer of Jell-O in the bundt pan. Let the patriotic mold chill overnight. Remove from mold and serve at your party.

This Red, White and Blue Jell-O Mold is a delight to see at your Patriotic party. You'll be giggling when you see it a wriggling and a jiggling on the buffet table.

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Dig In: We've Got 5 Diet-Friendly Desserts

Goodbye sweet days of chocolate cake, sayonara my beautiful banana split, farewell my flavorful flan and hasta la vista my scrumptious apple pie. I know we've shared some savory mouthwatering memories together but there's just no room for you in my new balanced healthy diet. It's time for me to buckle down and ignore my sweet tooth from sending me back your way.

Did you know that the word desserts spelled backwards spells stressed? For many of you out there that's exactly what it brings. Trying to stop yourself from your favorite temptations can trigger a terrible amount of tension. It's no wonder that something as delicious as treats can turn into a dieter's worst nightmare.

Put away your handkerchief because it's time to kiss and eat up! You don't have to reach for the sky to get to your pie. It is possible to dig into delicious desserts without damaging your diet. You shouldn't feel restricted from eating foods you enjoy. Depriving yourself will most likely just lead you on the road to dieting disaster when willpower runs out. Instead of giving up your favorite treats, think about what goes in them and use some imagination.

The most common diet destroyers in desserts are dairy and fats. Other nutritional factors to consider may include how much sugar, cholesterol and sodium the product contains. It's important to always check the nutritional facts on the sides of packages. Don't let the words low fat or low carb fool you. It's always good to compare items and read the labels carefully. Make sure you know what you are buying. Simple substitutions can make a world of difference.

An average ice cream bar can contain 180 calories and 12 grams of fat -- not exactly a dieter's friend. And some of the best-known brands are significantly higher than that. A Dove Bar has 350 calories and 22 grams of fat, while the new Breyer's Magnum Bars pack 14 grams of saturated fat (20 grams total fat) each!

What's the alternative, you ask? How about a rich, smooth pudding pop? The store-bought versions average 100 calories and 2 to 3 grams of fat, but you can cut the fat even further and add a little nutrition by making your own.

Susan Burke, eDiets VP of Nutrition Services, says: "You can modify any recipe, especially desserts, to make it healthy. The recipe section on our site can give you great ideas. It can be as simple as using egg whites instead of a whole egg or reducing the amount of sugar in a recipe. If the recipe calls for a cup of sugar, use only one-third cup instead. There are even fat-free chocolate chips so you can replace the full-fat ones.

"However, some desserts are easier to modify then others. For example, it's hard to modify angel food cake because of its high sugar content. But there are sugar substitutes, such as Splenda, that are great for baking. The key to staying healthy is making healthy choices wherever you go. The best thing to do is EXPERIMENT, EXPERIMENT, EXPERIMENT!"

There is nothing wrong with digging into your favorite delights. But even diet-friendly desserts can become hazardous to your waistline. Moderation is the key to enjoying treats every now and then. Remember to always check the serving size. What you eat is important. But understanding how much you're eating is crucial. Creativity is also essential. Try new recipes and satisfy your sweet tooth using sensible substitutions. After all, as Forest Gump once said, "Life is like a box of chocolates, you never know what you're going to get."

Here are five deliciously divine desserts that are low in guilt and high on flavor. Go ahead... indulge!

Apple Cider-Caramel Cake

Cider "syrup" is folded into this cake for a rich caramelized flavor.

2-1/4 cups apple cider, divided

2-1/4 cups granulated sugar, divided

1 Tbsp. stick margarine or butter

3 cups sliced peeled cooking apple (such as Braeburn, Rome or McIntosh)

Cooking spray

2-1/2 Tbsp. dry breadcrumbs

1/2 cup stick margarine or butter, softened

1 Tbsp. grated lemon rind

1 (8-oz.) block fat-free cream cheese

3 large eggs

6 Tbsp. fresh lemon juice, divided

3 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup low-fat buttermilk

1 tsp. vanilla extract

1 Tbsp. powdered sugar

1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook five minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool one minute. Stir in 1 tablespoon margarine. Stir in apples; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).

2. Preheat oven to 325 degrees.

3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

4. Combine 1-1/2 cups granulated sugar, 1/2 cup margarine, lemon rind and cream cheese in a large bowl; beat at medium speed of a mixer until well blended (about five minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center comes out clean.

5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan five minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.

Makes 18 servings. Nutritional values per serving: 286 calories (22 percent from fat), 7.1g fat (1.6g sat, 3g mono and 2g poly), 5.8g protein, 50.1g carbohydrate, 1.2g fiber, 39mg cholesterol, 1.4mg iron, 253mg sodium and 94mg calcium.

Recipe Copyright © Cooking Light Magazine

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Chocolate Fudge Meringues

3 egg whites

1/2 tsp. cream of tartar

1/4 tsp. salt

2 cups powdered sugar

1/2 cup unsweetened cocoa

1/2 package (6-oz. size) reduced-fat semi-sweet chocolate morsels, chopped

1. Beat egg whites, cream of tartar and salt to soft peaks in medium bowl. Then beat to stiff peaks, adding sugar gradually. Fold in cocoa, and then fold in chopped chocolate. Drop mixture by tablespoons onto aluminum foil-lined cookie sheets.

2. Bake at 300 degrees until cookies feel crisp when touched (20 to 25 minutes). Cool sheets on wire racks.

Makes 24 servings (serving size 1 cookie). Nutritional values per serving: 58 calories, 0.8g fat, 0mg cholesterol and 34mg sodium.

Instant Tiramisu

1 cup part-skim ricotta cheese

3/4 cup (6 oz.) 1/3-less-fat cream cheese

1/2 cup sugar

24 ladyfingers (two 3-oz. packages)

1/2 cup Kahlua (coffee-flavored liqueur)

1 Tbsp. unsweetened cocoa

1. Combine the ricotta, cream cheese and sugar in a food processor; process until smooth. Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with half the Kahlua and let stand five minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlua and cheese mixture. Sprinkle with cocoa.

Makes 10 servings. Nutritional values per serving: 216 calories, 6.9g fat, 6.8g protein, 27g carbohydrate, 0.2g fiber, 55mg cholesterol, 0.7mg iron, 244mg sodium and 10mg calcium.

Recipe Copyright © Cooking Light Magazine

To try two FREE Issues of Cooking Light, click here [http://www.southernprogress.com/circ/pages/ck/ck04160201.asp?ek=CKA4JQ6].

Luscious Low-Fat Chocolate Mousse

1/8 cup cocoa powder

1/4 cup fat-free egg substitute

1 tsp. almond extract

4 tsp. granulated sugar

1/8 tsp. salt

3/4 cup fat-free milk, divided

1 tsp. gelatin

1. Sprinkle gelatin over 1/4-cup milk to soften and set aside.
2. Purée cocoa powder, egg substitute, extract, sugar and salt in a blender until combined. Heat remaining 1/2 cup milk over low heat until just boiling; remove from heat and pour into blender with other ingredients. Blend for one minute. Pour into large bowl and stir in gelatin mixture. Stir until dissolved. Pour into serving dishes and chill for one hour or more.

Makes 4 servings. Nutritional values per serving: 100 calories, 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 130mg sodium.

Chocolate Banana Pudding Pop

3/4 cups fat-free milk

1/4 cup fat-free half and half

2 medium bananas

1 package fat-free sugar-free instant chocolate pudding mix

1. Combine milk and half and half in a bowl and mix. Whisk in pudding mix and stir one minute or until dissolved; combine with banana in blender and puree until smooth. Pour into ice pop molds and freeze overnight.

Makes 4 servings. Nutritional values per serving: 100 calories 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 253mg sodium.

Carolina Diaz-Bordon

eDiets.com Staff Writer

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