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NDY Healthy Desserts: Fruit Tart

We already know how addictive desserts can be.  Our doctors always emphasize exercise, and eat healthy.  Desserts can be healthy also and still scrumptious.  Once a week, NDY will be doing healthy desserts, that way you can have your cake and eat it too.

Fruits are very low in energy and are filled with minerals, and vitamins, which produces a great source of nutrients that is very beneficial for a healthy diet.  Eating lots of fruits can reduce heart disease and some cancer.

As you already know my family loves fruits.  I wanted to create a quick dessert to enjoy with last night dinner, but do not have my kids bouncing off the wall and could not go to sleep early.  Waking them up for school is another story by itself.

This fruit tart is very quick, easy and only involves 10 minutes of baking.  It is not sweet but sill haves that OMG feeling when you bite into it. It indulges your sweet tooth desire, and it’s full of fruit, so it’s healthy right? 

The recipe is also adaptable to whatever fruit you choose.  I thought I had blueberries but I guessed someone ate them all.  Next time I am going to use peaches, apricots, nectarines, and maybe I will get to use my blueberries.

Remember pick up a fruit today and improve your health.

Fruit Tart

Ingredients

Crust:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter (room temperature)

Filling:

1 (8-ounce) package cream cheese (room temperature)

1/2 cup sugar

1 tsp. vanilla extract

Topping:

Favorite fruits of the season

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tblsp. cornstarch

1 tblsp. fresh lime juice

1/4 cup granulated sugar

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a tart pan. Push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust.  Per your desired preference assort fruits.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes.  When cool using a pasty brush glaze the tart.

Recipe Adapted from Paula Deen

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Stay tuned for more awesome chocolate treats by NDY!

BlueBerry Granita

I had some blueberries in my refrigerator and wanted to create a dish with them before they go bad.  I am surprised they were still inside of my fridge.  If you live in my household no type of fruit last more than a day in my house.  My kids love and fight each other over fruits. 

I decided to create a refreshing dish that did not involve baking, just a blender and a freezer.  This recipe has a sweet essence of the blueberry and lemon, which makes a great combination.   If you never had a granita it’s an Italian semi-frozen dessert, originated in Sicily.  It’s similar to a sorbet or Italian Ice with a coarse and flaky texture made from sugar, and fruit flavorings.   There are also variants with coffee that I have seen.  The trick with granita is during the freezing process, in intervals you have to continually scrape the mixture with a fork, resulting in small ice crystals.

Blueberry Granita

Ingredients

3 cups fresh blueberries, washed and sorted

2 tsp. fresh lemon juice
¾ cup sugar
1 cup water

Directions
1. Combine the sugar and 1 cup water in a saucepan over medium-low heat until the sugar is completely.

2. Combine blueberries and lemon juice in blender pulse until smooth.

3.  Pour the syrup (make sure it's cooled) into the strawberry and lemon mixture and blend to combine.

4.  Pour the mixture through strainer into an 8-inch or 9 x 13 metal pan to remove any solid bits.  Freeze for 3-4 hours, scraping the mixture with a fork every 20 to 30 minutes.

5. Serve immediately with mint. Enjoy!

Mango Cheesecake

Have you ever been to the Cheesecake Factory?  They have some of the most eye catching cheesecakes.  You know when you see something that looks good but when you go try it out it not what you imagine.  Well that’s not the case with the Cheesecake Factory.  Not only they look good but they taste off the chain.  I was looking through one of my favorite magazine subscriptions and came across their Mango Key Lime cheesecake.  Oh boy that had my mouth watering. 

When I saw the ad from Cheesecake Factory and I know my mother-in law is visiting us, I knew right there and there what I was going to create. - Mango Cheesecake. 

You must be asking what my mother-in-law has to do with cheesecake.  Well, my mother-in-law lives where I am originally from, St. Thomas, Virgin Islands.  Mangoes are one of the sweetest things about living in the Virgin Islands.    They are juicier, plump, sweet, and words can’t even express how good they are.   When they are yellow, red, or orange you know right there it is ripe and ready to be devoured.  Plus since it is summertime, this is when mangoes are everywhere.  One of the joys is if your family or you know someone who has mango tree in their yard, you never have to go to market or miss out.  I remember the days I got in so much trouble for climbing other people trees and taking their mangoes. 

Well, my fiancé was talking to his mom the day before she arrives and I told him to tell him to tell her bring some mangoes.  I lighted up when she agreed.  Now keep in mind I was the one to ask for mangoes, the day she arrived she brought four and my fiancé ate all four that same night.  My heart was crushed.  But I did not deviate from the plan, so I had no other choice but head to Farmer’s Market.

This month Crazy Cooking Challenge is all about Cheesecake. I did my Mango Cheesecake with a Mango Glaze topped with fresh fruit.  Even though the mangoes from Farmers Market was not as sweet as I envisioned them when I ate one,I brought back the flavor when I puree them with sugar and vanilla bean.

I used Grace’s Sweet LifeRecipe.  I altered the crust by using half of almond flour and honey graham crackers mixed together with sugar and melted butter.  For the filling instead of ricotta cheese I used mascarpone cheese. 

What you think of my Mango Cheesecake.  I wish you was here to try it with me.  Yum! 

Cocoa Colada Cupcakes

Last week I had a case of migraines back to back.  I have a lot on my plate and this was a sign I needed to relax myself.  I wish I could go back to my birthplace St. Thomas, Virgin Islands to relax on the beach.   But since that was not happening anytime soon, I decided to bring the islands back to me. 

For those who know me I love a good drink and I remember my first alcoholic drink was a Pina Colada.  Well, not true I think it was a Coors Light I took up to taste that my father had left on the kitchen table when I was around six.  Boy that was nasty.  Hey don’t judge my daddy for being careless, I was just being fast.  Truth be told if my father was alive he would say I would beg to taste his alcoholic drinks, I guess that’s why I love a good drink.

Well back to the Pina Colada.  I wanted to take that Pina Colada and incorporate it into a scrumptious dessert.  What about a cheesecake?  Hmm, maybe next time.  I decided to do a cupcake instead.  So I know you have seen or maybe tasted a Pina Colada Cupcake.  But what about a Cocoa Colada Cupcake with a subtle flavor combination of chocolate, pineapple and coconut rum. 

If you not a fan of alcohol stay away, because I promise, you would taste the alcohol.  Not only there is alcohol in the batter, but in the cream cheese frosting, and in the chocolate glaze. 

After I devour this cupcake, my headache was all gone and had nothing but a smile on my face all day. 

Cocoa Colada Cupcakes

Yields 24-27 cupcakes

Cupcake

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup cocoa powder
½ teaspoon salt
1 tablespoon baking soda
1 large egg
2/3 cup vegetable oil
¾ cup buttermilk
¼ cup Irish cream liqueur
1 cup crushed canned pineapple, drained
½ cup coconut rum

Chocolate Glaze

1 ½ cups semisweet chocolate chips

6 tablesppons unsalted butter

2 tablespoons light corn syrup

2 tablesppons coconut rum

1/2 cup toasted coconut for topping

Coconut Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioner’s sugar
1 Tablespoon Dark Rum

1 Tablespoon Coconut Rum

Cupcake Directions:

1.      Preheat the oven to 350*F.  Line a cupcake pan with 24 cupcake liners.  Set aside.

2.      In a medium bowl, sift together the flour, sugar, cocoa powder, salt and baking soda.  Set aside.

3.      In a large bowl, use and electric mixer on medium speed to beat together the egg, oil, buttermilk, Irish cream liqueur, pineapple, and rum until well combined.  Turn the mixer to low and add the flour mixture, beating well just until combined.

4.      Divide the batter evenly among the cupcake liners and bake for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.  Cool on a wire rack for 5 minutes or until cool enough to handle.  Remove the cupcakes from the pan and cool completely.

Frosting Directions:

1.      Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.

2.      Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the rum. Beat until fluffy, about 1 minute. 

Chocolate Glaze Directions:

1.      Heat the chocolate chips, butter and corn syrup atop a double boiler set at low heat. 

2.      Stir continuously until the chocolate melts, and the remove from the heat.

3.      Add the rum and stir until smooth.

Frost the cooled cupcakes and then drizzle the glaze atop the frosting.   For added flavor and texture add a touch of shredded coconut.  Feel free to decorate with maraschino cherries and paper umbrellas to get the full island feeling. 

Cupcake recipe updated from Intoxicated Cupcake, Frosting Adapted Glorious Treats

Nutella Swirl Blondies

I made these blondies last week and totally forgot to blog about them. 

I love that this recipe does not ask for much chocolate and is so gooey, and rich.  It is sweet and full of the butterscotch flavor.  And the best part is it is topped with Nutella and cream cheese.  

I cut them up into small squares, and served at my job. These bad boys went fast.  Everyone loved the sweet breakfast treat that quenched their sweet tooth desire.

Nutella-Swirl Blondies

Ingredients

1 ½ cups packed light brown sugar

2 sticks unsalted butter, cut into small pieces

2 large eggs plus 1 large yolk

1 tsp. vanilla extract

2 ¼ cups all-purpose flour (I used unbleached flour)

½ tsp. baking powder

¼ tsp. salt

1 ½ cups butterscotch chip

4 oz. cream cheese, at room temperature

¾ cup Nutella

Directions

1.       Preheat oven to 375F.  Grease a 9-by-13 inch baking pan and line with foil, letting ends of foil hang 3 inches over the 2 long edges.  Grease foil.

2.      Combine sugar and butter in a large pan over medium heat.  Cook, stirring often, until butter has melted and sugar has dissolved (mixture will not look combined).  Remove from heat and let cool slightly.  Whisk in 2 whole eggs and vanilla.

3.       A bowl, whisk flour with baking powder and salt.  Gradually add flour mixture to sugar mixture: mix until smooth.  Fold in butterscotch chips. Spread evenly in pan.

4.      Using an electric mix on medium speed, beat cream cheese with egg yolk and Nutella until smooth.  Drop spoonfuls’s of Nutella mixture over batter in pan and use the tip of a small knife to swirl it in, making a decorative pattern.  Be careful not to scrape bottom of pan.

5.      Bake until blondies are just set in the center and a toothpick inserted into center comes out clean, 25 to 30 minutes.  Let cool in pan on a wire rack, then cover and refrigerate until thoroughly chilled, at least 2 hours.  Run a sharp knife along edges of pan to loosen, and then remove blondies from pan using foil handles.  Cut into squares and serve at room temperature. 

Recipe adapted from ALL You Magazine