Ya-Online-Juegos.com – Fabulous High Fiber Snacks and Desserts – Filling Weight Loss Foods

Resource Author Francisco Rodriguez Higueras
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What could be better than a fantastic strawberry dessert? Several strawberry desserts, of course. You are sure to find a strawberry dessert recipe here that will suit even the most discriminating taste buds! The Strawberry-Almond Crumble includes information to make these recipe for diabetics, too. The Strawberry and Ice Cream Cookie Cups may take a bit more time but they are surely worth it!

STRAWBERRY-ALMOND CRUMBLE

5 cups fresh strawberries, halved*
1 large apple, peeled, cored, chopped**
1/4 cup sugar
1 tsp vanilla extract
2 tbsps all-purpose flour.

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

1. Be creative, show off your baking flair make your mother in law envy your expertise.
2. Experiment with colors and textures and contrasting flavors never leaves your taste buds unhappy.
3. 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.

Combine flour, oats, almonds, nutmeg, and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.

NOTE: This recipe can easily be used by diabetics by substituting Splenda for the sugar in the berry mixture (this substitution will go unnoticed in this type of recipe) and replacing the brown sugar in the topping with 2 firmly packed tablespoons of Splenda brown sugar blend.

STRAWBERRIES AND ICE CREAM COOKIE CUPS
1/3 cup hazelnuts, toasted
3 tbsps sugar
1 egg white
2 tbsps flour
1 tbsp butter, melted
1 pint French vanilla ice cream
1 pint fresh strawberries, washed and hulled
1/3 cup seedless strawberry preserves

Heat oven to 375 degrees. Grease a baking sheet.

Process nuts and sugar in a food processor until nuts are finely ground. Beat the egg white with a fork in a small bowl until white is frothy. Add the nut mixture to the white and stir with a rubber spatula to blend. Stir in the flour, then the butter. Invert four, 2 to 2 1/2-inch across the bottom glasses, onto the work surface.

Drop 2 mounds of batter (1/4 of the batter each) 3-inches apart on the greased baking sheet. Spread each mound into a 4 1/2-inch circle. Bake 7 minutes or until brown around the edges. Remove from the pan with a metal spatula. Drape each over one of the glasses. Allow the baking sheet to cool, then repeat the entire process.

Using a small scoop, drop 12 balls of ice cream onto a baking sheet with sides that has been lined with waxed paper. Place the sheet in the freezer.

Lastly Shape

1. Natural shapes is at times best
2. 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
3. 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.