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Diabetic Cherry Pie

June 20, 2010 by Firehouse Chef  
Filed under Buffet, Dessert, Easy, Easy Dessert Recipes, New Dessert Recipes, Snack

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dess1 Diabetic Cherry Pie - This simple yet sensational, sugar free cherry pie, is the perfect diabetic dessert recipe! Naturally sweet and tart cherries combined with sugar free gelatin and pudding mix, poured into a pre-baked pie crust. Definately a Must Try, if you have been looking for a new diabetic dessert recipe!

Prep Time: 5-10 mins
Cook Time: 5 mins
Servings: 6-8
Main Ingredient: Cherries
Difficulty Level: 1

Ingredients to make Diabetic Cherry Pie

2 (16 oz.) cans pitted tart cherries (in water - no syrup)
1 large box cook & serve sugar-free vanilla pudding mix
1 small box sugar-free cherry gelatin
Sugar substitute to equal 4 tsp sugar
1 baked 9-inch pastry shell

Directions to make Diabetic Cherry Pie

Step 1:

Drain cherries, reserving juice. Set cherries aside.

Step 2:

In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly.

Step 3:

Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell. Cool completely. Store in refrigerator.

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Frozen Fruit Delight

July 26, 2009 by Firehouse Chef  
Filed under Breakfast, Dessert, Easy, Easy Dessert Recipes, No Cook, Snack

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frz_frt Frozen Fruit Delight - This exquisite, frozen berry delight, dessert recipe is a rich mixture of fresh berries, juice and yogurt, and is full of fabulous flavor from those berries. Very versatile, you can have it for breakfast, lunch, snack, kids absolutely love it. And best of all, an easy, healthy dessert!

Prep Time: 10 mins
Main Ingredient: Fruit, Fruit Juice
Difficulty Level: 1

Ingredients to make Frozen Fruit Delight

1 tb Unflavored gelatin
2 tb Water, cold
1 tb Lemon juice
1 c Unsweetened frozen raspberries, pureed, OR your favorite berry)
1 t Lemon rind, or orange rind
2 tb Frozen apple juice concentrate
2 c Plain lowfat yogurt

**Vary the fruit juice and fruit puree combinations to develop your own creative desserts according to the seasons. It takes almost two cups of fruit to make one cup of puree. Bananas can be mashed with a fork; other fruits do better in a blender.

***If desired, use 1/2 teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind. Honey may be used in place of the juice concentrate.

Directions to make Frozen Fruit Delight

Step 1:Soften gelatin in cold water for 2-3 minutes. Combine gelatin, lemon juice, fruit puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly. Freeze until crystals begin to form around the edges.
Step 2:About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften. Scoop into stemmed dessert dishes for a festive presentation.

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Blackberry Pie

July 7, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Dessert Recipes, Snack

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blackberry_pie  Blackberry Pie - Now here is one extremely easy dessert! No one will ever guess by the taste, that there are only five ingredients in this one. For something so secretly simple, it is just overflowing sweet, creamy, fruit flavor.

Prep Time: 10 mins
Cook Time: 45-50 mins
Servings: 6-8
Main Ingredient: Berries
Difficulty Level: 1

Ingredients to make Blackberry Pie

1 10inch Unbaked Pie Shell
1 Qt Berries,washed
1 C Flour
2 C Granulated Sugar
1 C Milk

Directions to make Blackberry Pie

Step 1:Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries.
Step 2:Bake at 350 for 45 to 50 minutes until center is set. If desired, brown under broiler.

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Fruit Toppped Boston Cream Pie

June 21, 2009 by Firehouse Chef  
Filed under Dessert, Easy Dessert Recipes, Snack

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fruit_toppped_boston_cream_pie Fruit Toppped Boston Cream Pie - This is the best dessert recipe for all those who simply love to bake and do it often. Sinfully sweet boston cream pie, made from scratch, topped with even sweeter fresh berries, of your choice. We think you should try this one soon!

Prep Time: 30 mins
Main Ingredient: Cake, Berries
Difficulty Level: 4

Ingredients to make Fruit Toppped Boston Cream Pie

WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter

GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar

GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water

Directions to make Fruit Toppped Boston Cream Pie

Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

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