Ricotta Puff Pastries With Strawberry Compote

  • 2 sheets puff pastry
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1/2 cup granulated sugar, divided
  • 1 tablespoon ground cinnamon
  • 1 tablespoon water
  • 1 package fresh strawberries, hulled and sliced
  • 1/2 cup ricotta cheese
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Heat oven to 400 F. 

Cut both pastry sheets into nine squares. Make a slit in the corner of each square toward the middle of the pastry. Fold corners to other corners to create a pinwheel. Brush pastry with 1 tablespoon heavy cream. Combine 1/4 cup granulated sugar and cinnamon. Sprinkle on each pastry square. Bake 12 to 15 minutes, until pastry is golden brown and raised.

In a medium saucepan on medium to high heat, pour in remaining granulated sugar and water. Once sugar dissolves, add strawberries. Bring mixture to a boil, then simmer 10 to 15 minutes, stirring occasionally, until strawberries break apart and a semi-thick sauce is created. Refrigerate for 2 hours or freeze for 45 minutes.

In a medium bowl, whip heavy cream with a mixer until stiff peaks form. In a separate bowl, combine ricotta cheese, powdered sugar and vanilla extract. Mix until fluffy. Add whipped cream to ricotta mixture. Whip 1 to 2 minutes, until mixture is light and fluffy.

Spoon ricotta cream into center of each puff pastry pinwheel. Spoon strawberry compote in the middle of ricotta mixture.

Recipe courtesy of Culinary.net


Creamy Raspberry Mocha Parfait

  • 2 tablespoons hot water
  • 1 tablespoon instant coffee
  • 1 packet chocolate pudding mix
  • 2 cups milk
  • 1 carton whipped topping
  • 1 cup heavy cream
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • 2 tablespoons sugar
  • 2 cups raspberries
  • Whipped cream
  • Chocolate powder

In a small bowl, mix hot water and instant coffee. Cool completely.

In a medium bowl, mix milk and chocolate pudding mix until blended and thickened. Add cooled coffee. Mix well. Add whipped topping. Mix well. Chill.

In a large bowl, add heavy cream, cream of tartar and vanilla extract. Beat mixture to form peaks. Gradually add sugar. Continue beating mixture until stiffer peaks form.

In four parfait glasses, layer chocolate pudding mix, whipped cream mix and raspberries. Top raspberries with additional chocolate pudding mix, a dollop of whipped cream and another raspberry. Dust with chocolate powder.

Recipe courtesy of Culinary.net


Apple Nachos

  • 1/3 cup dried unsweetened cranberries or raisins 
  • 1/4 cup sliced unsalted almonds
  • 2 tablespoons unsalted shelled sunflower seeds
  • 1 to 2 teaspoons fresh lemon juice
  • 3 medium green or red apples, cored and thinly sliced into 12 wedges each, divided
  • 2 tablespoons water
  • 1/4 cup smooth low-sodium peanut butter
  • 1 tablespoon honey

In a small bowl, combine cranberries, almonds and sunflower seeds.

Layer 18 apple wedges on a large plate or platter. Sprinkle with lemon juice to keep apples from browning.

In a small microwaveable bowl, heat water on high for
2 minutes or until boiling. Add peanut butter and honey. Stir until mixture is smooth.

Using a spoon, drizzle half of the peanut butter mixture over apple wedges. Sprinkle with half of the cranberry mixture. Layer remaining apples over cranberry mixture. Drizzle with remaining peanut butter mixture. Sprinkle remaining cranberry mixture over top.

Recipe courtesy of American Heart Association


Easy Tiramisu Dip

  • 1 cup heavy whipping cream
  • 1 tablespoon espresso powder
  • 4 ounces cream cheese, softened
  • 8 ounces mascarpone cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cocoa powder
  • Wafers or fruit, for dipping

In a medium bowl, whisk heavy whipping cream and espresso powder until blended.

In a large bowl, use a hand mixer to beat cream cheese until smooth. Add mascarpone cheese and beat until combined. Gradually add powdered sugar, beating after each addition. Add vanilla extract. Beat mixture. Add espresso mixture. Beat until soft peaks form. Refrigerate until ready to serve.

Spoon mixture into a serving bowl. Sprinkle with cocoa powder. Serve with wafers or fruit. 

Recipe courtesy of Culinary.net


Apple Cake

  • 3 cups Honeycrisp apples, peeled, cored and diced
  • 3 teaspoons cinnamon
  • 6 tablespoons plus 2 cups sugar, divided
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup oil
  • 4 eggs, beaten
  • ¼ cup orange juice
  • 1 teaspoon vanilla
  • Icing

Heat oven to 350 F.

In a medium bowl, mix apples, cinnamon and 5 table-spoons sugar until combined. Set aside.

In a large bowl, mix flour, 2 cups sugar, baking powder and salt until combined. Form a well in middle of mixture. Add oil, eggs, orange juice and vanilla. Mix until blended. 

In a springform pan, pour half of batter. Add apple mixture. Pour remaining batter over apple mixture. Sprinkle remaining sugar over batter.

Bake 40 to 50 minutes, or until top is golden brown and a tester comes out clean and dry. Drizzle with icing.

Recipe courtesy of Culinary.net


Chocolate and Strawberry Greek Yogurt Bark

  • 3 cups plain nonfat Greek yogurt
  • 1/3 cup honey, plus additional for drizzling, divided
  • 1 teaspoon vanilla
  • 1/4 cup melted dark chocolate
  • 1/2 cup strawberries
  • 1/2 cup dark chocolate chips

In a medium bowl, combine yogurt, honey and vanilla.

On a parchment-lined baking sheet, spread yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt. Use a toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. Freeze at least 3 hours.

Remove from freezer and break into pieces.

Recipe courtesy of Milk Means More