Dessert – Page 2

Fresh Fruit Cheese Pie

2015-04-12 19:44:11

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Nutrition Facts

Serving Size

1099g

Amount Per Serving

Calories 1766

Calories from Fat 743

% Daily Value *

Total Fat 83g

128%

Saturated Fat 17g

84%

Trans Fat 0g

Polyunsaturated Fat 25g

Monounsaturated Fat 34g

Cholesterol 48mg

16%

Sodium 2199mg

92%

Total Carbohydrates 180g

60%

Dietary Fiber 8g

30%

Sugars 123g

Protein 79g

Vitamin A

66%

Vitamin C

161%

Calcium

65%

Iron

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Crust

1 1/4 cups graham cracker crumbs
1/3 cup melted margarine
1 tsp cinnamon

Filling

1 envelope gelatin
2 tbsp cold water
2 tbsp lemon juice
1/2 cup skim milk scalded
2 egg whites
1/2 cup icing sugar
2 cups cottage cheese
1 tsp grated lemon rind

Topping

Fresh strawberries, kiwi fruit, sliced bananas or any fruit.

Crust

Combine cracker crumbs, melted margarine and cinnamon.
Press into 9 inch pie plate and bake at 375F for 10 minutes.
Cool.

Filling

Place gelatin, water and lemon juice in blender and blend at low speed.
Add scalded milk.
When gelatin is dissolved, add egg whites, icing sugar, cottage cheese and lemon rind.
Blend at high speed until smooth.
Pour into crust and chill until firm (2 hours).
Top with fresh fruit before serving.

beta

calories

1766

fat

83g

protein

79g

carbs

180g

Recipes https://recipes.rebeccahussman.com/

Rhubarb Sour Cream Crunch

2015-04-12 19:39:08

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Nutrition Facts

Serving Size

1106g

Amount Per Serving

Calories 2595

Calories from Fat 1017

% Daily Value *

Total Fat 116g

178%

Saturated Fat 68g

340%

Trans Fat 2g

Polyunsaturated Fat 7g

Monounsaturated Fat 30g

Cholesterol 468mg

156%

Sodium 306mg

13%

Total Carbohydrates 379g

126%

Dietary Fiber 13g

53%

Sugars 283g

Protein 25g

Vitamin A

77%

Vitamin C

57%

Calcium

72%

Iron

29%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Pastry

1 egg
1 cup sour cream
1 cup sugar
3 tbsp corn starch
1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups rhubarb

Topping

1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/3 cup soft butter
1 tsp grated orange rind

Instructions

On a lightly floured surface, roll out pastry and fit into pie plate.
Whisk egg and sour cream in a bowl.
Combine sugar, corn starch, cinnamon and nutmeg; stir into egg mixture.
Stir in rhubarb and spoon into pastry shell.
In a bowl, combine rolled oats, sugar, and flour.
Cut in butter until crumbly.
Stir in orange rind.
Sprinkle over rhubarb filling.
Bake at 400F for 15 minutes then at 375F for 40 minutes.
Topping should be golden brown and filling puffed and set.

beta

calories

2595

fat

116g

protein

25g

carbs

379g

Recipes https://recipes.rebeccahussman.com/

Squash Pie

2015-04-12 19:37:02

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Nutrition Facts

Serving Size

813g

Amount Per Serving

Calories 1593

Calories from Fat 1086

% Daily Value *

Total Fat 123g

189%

Saturated Fat 71g

353%

Trans Fat 1g

Polyunsaturated Fat 8g

Monounsaturated Fat 36g

Cholesterol 1229mg

410%

Sodium 1959mg

82%

Total Carbohydrates 30g

10%

Dietary Fiber 7g

26%

Sugars 14g

Protein 92g

Vitamin A

222%

Vitamin C

293%

Calcium

187%

Iron

45%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 big pepper or butternut squash
1/4 tsp nutmeg
2 tbsp butter or margarine
1 clove garlic
1 large onion peeled and sliced
5 eggs
1/2 lb grated Edam cheese
2 tsp chopped parsley
1 cup chopped spinach
1/2 tsp coriander
Pepper and salt

Instructions

Bake squash for 50 min. at 400F.
Melt butter in heavy pan and sauté onion.
Add seasoning and garlic.
In a large bowl, beat eggs and add onion, butter and cheese.
When squash is cool, remove skin and seeds.
Mash pulp.
Beat pulp into egg mixture.
Add parsley and spinach.
Pour into greased pie plate and bake at 350F for 40 minutes.

beta

calories

1593

fat

123g

protein

92g

carbs

30g

Recipes https://recipes.rebeccahussman.com/

Rhubarb and Strawberry Pie with Pastry Hearts

2015-04-12 19:34:42

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Nutrition Facts

Serving Size

1169g

Amount Per Serving

Calories 4019

Calories from Fat 2152

% Daily Value *

Total Fat 245g

377%

Saturated Fat 153g

767%

Trans Fat 10g

Polyunsaturated Fat 11g

Monounsaturated Fat 63g

Cholesterol 641mg

214%

Sodium 1817mg

76%

Total Carbohydrates 439g

146%

Dietary Fiber 12g

49%

Sugars 219g

Protein 31g

Vitamin A

152%

Vitamin C

280%

Calcium

17%

Iron

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Pastry

2 cups flour
1/2 tsp salt
1 tsp grated orange rind
1 1/4 cups butter
Unsalted chilled
1/3 cup ice water

Filling

1 cup sugar
1/4 tsp salt
2 tsp corn starch
2 tbsp minute tapioca
1/4 cup orange juice
1 1/2 cups sliced strawberries
1 tbsp butter

Instructions

Combine the flour, salt and orange rind in a large bowl.
Cut the butter into the dry ingredients until it looks like oatmeal.
Sprinkle on the water while stirring and pressing to form dough.
Shape into 2 balls.
Flatten, wrap and chill.
In a large bowl, blend together sugar, salt, corn starch, tapioca and nutmeg.
Prepare the rhubarb, orange juice and strawberries and reserve.
Roll out 1/2 the dough and line a 10 inch pie plate.
Trim the pastry about 1/2 inch from rim and turn under and flute.
Roll out the remaining dough and cut out 2 dozen 2 1/2 inch hearts.
Toss the rhubarb in the sugar mixture, add the orange juice and spoon evenly into the lined pie plate. Scatter on the strawberries and dot with butter.
Place the hearts randomly over the top.
Bake at 450F for 10 min, then 350F for 35 minutes.
Cool on a rack and serve with ice cream.

beta

calories

4019

fat

245g

protein

31g

carbs

439g

Recipes https://recipes.rebeccahussman.com/

Peach Pie Supreme

2015-04-12 19:20:53

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Nutrition Facts

Serving Size

1775g

Amount Per Serving

Calories 2614

Calories from Fat 876

% Daily Value *

Total Fat 98g

151%

Saturated Fat 33g

167%

Trans Fat 1g

Polyunsaturated Fat 20g

Monounsaturated Fat 38g

Cholesterol 433mg

144%

Sodium 1123mg

47%

Total Carbohydrates 417g

139%

Dietary Fiber 22g

89%

Sugars 305g

Protein 37g

Vitamin A

107%

Vitamin C

138%

Calcium

16%

Iron

58%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 unbaked pie crust
8 peaches, peeled and sliced
1/3 cup sugar sprinkled over the peaches

Mix Together

1 cup sugar
2 tbsp flour
2 tbsp butter
2 eggs well beaten

Instructions

Pour mixed ingredients over peaches.
Bake at 425F for 15 min, then 350F for 45 minutes.

beta

calories

2614

fat

98g

protein

37g

carbs

417g

Recipes https://recipes.rebeccahussman.com/

Quick Chocolate Mousse

2015-04-12 12:31:37

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Nutrition Facts

Serving Size

341g

Amount Per Serving

Calories 698

Calories from Fat 323

% Daily Value *

Total Fat 38g

59%

Saturated Fat 22g

112%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 13g

Cholesterol 0mg

Sodium 237mg

10%

Total Carbohydrates 83g

28%

Dietary Fiber 7g

30%

Sugars 71g

Protein 20g

Vitamin A

Vitamin C

Calcium

Iron

23%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 egg whites
3/4 cup semisweet chocolate chips
5 tbsp boiling water
2 tsp vanilla

Instructions

In a small bowl, beat egg whites until stiff.
Place chocolate in blender and whirl until powdery.
Add boiling water and blend until smooth.
Blend for 30 seconds.
Scrape sides of blender and blend for another 30 seconds.
Pour chocolate mixture over egg whites.
Fold gently and thoroughly.
Spoon into individual dishes.
Refrigerate for an hour.

beta

calories

698

fat

38g

protein

20g

carbs

83g

Recipes https://recipes.rebeccahussman.com/

Strawberry Mousse

2015-04-12 12:29:58

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Nutrition Facts

Serving Size

1061g

Amount Per Serving

Calories 1414

Calories from Fat 18

% Daily Value *

Total Fat 2g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 126mg

Total Carbohydrates 353g

118%

Dietary Fiber 13g

54%

Sugars 333g

Protein 12g

Vitamin A

Vitamin C

663%

Calcium

12%

Iron

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Strawberry Part

1 quart fresh strawberries
3/4 cup sugar

Mousse Part

2 egg whites
2 tbsp lemon juice
3/4 cup sugar

Strawberry Part

Set aside 6 strawberries for garnish.
Place the rest with sugar in a food processor and puree.

Mousse Part

Beat egg whites with lemon juice.
Add sugar gradually.
Beat until stiff.
Fold berry mixture into egg white mixture and beat at high speed for 10-15 minutes until almost double the volume.
Pour into glass serving bowl and cover with plastic wrap.
Freeze for 24 hours.
Remove 15 min. before serving.

beta

calories

1414

fat

protein

12g

carbs

353g

Recipes https://recipes.rebeccahussman.com/

Lemon Mousse

2015-04-12 12:26:04

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Nutrition Facts

Serving Size

1210g

Amount Per Serving

Calories 1643

Calories from Fat 337

% Daily Value *

Total Fat 37g

58%

Saturated Fat 13g

65%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 16g

Cholesterol 1476mg

492%

Sodium 1862mg

78%

Total Carbohydrates 274g

91%

Dietary Fiber 2g

Sugars 259g

Protein 62g

Vitamin A

40%

Vitamin C

114%

Calcium

25%

Iron

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

8 egg yolks
1 tbsp grated lemon rind
1 cup lemon juice
3/4 cup sugar
1 cup cold water
2 tbsp unflavoured gelatin
10 egg whites
1/2 tsp salt
1/2 cup sugar.

Instructions

In the top of a double boiler, beat the egg yolks with a wooden spoon.
Add lemon rind, lemon juice and 3/4 cup sugar.
Cook uncovered over boiling water about 12 minutes stirring frequently.
Pour cold water into a small bowl; sprinkle gelatin over top and let soften for 5 minutes.
Stir into hot lemon mixture and cook long enough to dissolve gelatin.
Strain into large bowl; Refrigerate for 30 minutes.
Beat the egg whites and salt at a low speed until foamy; increase speed to high and add the remaining 1/2 cup sugar, 2 tbsp at a time, beat until stiff peaks.
With a rubber spatula, stir 1/2 cup of whites into the cooled lemon mixture, then fold the remaining whites into the lemon.
Transfer to a 10 cup dish and refrigerate for 3 hours or over night.
Cover with plastic wrap once it is set.
Serve in glasses sprinkled with blueberries.

beta

calories

1643

fat

37g

protein

62g

carbs

274g

Recipes https://recipes.rebeccahussman.com/

Raspberry Mousse

2015-04-12 12:23:53

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Nutrition Facts

Serving Size

314g

Amount Per Serving

Calories 829

Calories from Fat 2

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 170mg

Total Carbohydrates 202g

67%

Dietary Fiber 0g

Sugars 201g

Protein 11g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 pk. Frozen raspberries or strawberries
1 cup sugar
3 egg whites
1 tbsp lemon juice

Instructions

Mix in bowl on low to blend and then on high for 15 min.
Freeze until ready to serve.

beta

calories

829

fat

protein

11g

carbs

202g

Recipes https://recipes.rebeccahussman.com/

Rhubarb Mouse

2015-04-12 12:22:59

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Nutrition Facts

Serving Size

941g

Amount Per Serving

Calories 1574

Calories from Fat 656

% Daily Value *

Total Fat 75g

115%

Saturated Fat 46g

232%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 22g

Cholesterol 265mg

88%

Sodium 118mg

Total Carbohydrates 224g

75%

Dietary Fiber 7g

27%

Sugars 204g

Protein 15g

Vitamin A

56%

Vitamin C

55%

Calcium

49%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 envelope gelatin
3 cups rhubarb
1/2 cup cold water
1 cup sugar
2 tsp lemon juice
1 cup whipping cream whipped - flavoured with red food colouring.

Instructions

Combine rhubarb, 1/4 cup water and sugar in a saucepan and simmer covered until the rhubarb is soft.
Soften Knox gelatin in 1/4 cup water.
Remove the rhubarb from heat and stir in gelatin until dissolved.
Add lemon juice.
Chill until mixture mounds when dropped from a spoon.
Fold in whipped cream and add a few drops of red food colouring until it turns pink.
Turn into 4 cup bowl.
Chill to set.
Serve topped with nutmeg flavoured whipping cream.

beta

calories

1574

fat

75g

protein

15g

carbs

224g

Recipes https://recipes.rebeccahussman.com/