10 Type Of Dessert Easy To Make and Healthy

World's Easiest Souffle 

Ingredients and Procedure

This is a favorite recipe from the American Egg Board.

• Butter
• Grated Parmesan cheese
• 4 eggs
• 4 ounces sharp Cheddar cheese, cubed
• 3 ounces cream cheese, cubed
• 1/3 cup milk, light cream or half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon onion salt
• 1/2 teaspoon dry mustard

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Cajun Deep Fried Turkey

Ingredients and Procedure

Source: The Honorable John Breaux United States Senator, Louisiana

• 4 ounces liquid garlic
• 4 ounces liquid onion
• 4 ounces liquid celery
• 1 tablespoon red pepper
• 2 tablespoons salt
• 2 tablespoons Tabasco
• 1-ounce liquid crab boil or 1 tablespoon Old Bay Seasoning
• 1 poultry or meat injector
• 1 defrosted 10- to 12-pound turkey
• 5 gallons peanut oil

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Deep-Fried Strawberries with Sherry Sauce

Ingredients and Procedure

• 1 cup pancake mix
• 1/2 cup plus 2 tablespoons milk
• 24 large strawberries
• Vegetable oil
• Sherry Sauce

Combine pancake mix and milk, stirring well. Remove leaves and stems from cleaned strawberries; dip into pancake mix. Deep fry strawberries in hot oil (375 degrees F) until golden brown. Drain on paper towels. Serve strawberries immediately with Sherry Sauce.

Sherry Sauce

• 1 cup sifted confectioners' sugar
• 1/2 cup water
• 1 tablespoon plus 3/4 teaspoon cornstarch
• 1/4 cup sherry

Combine sugar and water in a small saucepan; bring to a boil. Combine cornstarch and sherry, stirring until cornstarch is dissolved. Gradually stir cornstarch mixture into hot mixture; cook over medium heat, stirring constantly, until the sauce is smooth and thickened. Thank's For Reading deep-fried strawberries with sherry sauce Easy Recipes

Deep Fried Zucchini with Creamy Garlic 

Ingredients and Procedure

Source: the old Lunt Avenue Marble Club, Tempe, Arizona

Zucchini

• 1 or 2 fresh zucchinis, thinly sliced in circles (don't peel)
• 1/2 cup flour
• 2 eggs, beaten
• 1 to 2 cups Italian seasoned bread crumbs (Italian is the operative word here)
• Shortening (for deep-frying )

* Either with a garlic press, which will run you about a fin, or by chopping up finely and smooshing with a knife, which will make your hands stink at least for the rest of the day. However, you can get rid of the odor, by rubbing your hands over a stainless steel sink or spoon.

Coat zucchini slices with flour. Dip in beaten egg, then coat with bread crumbs. Deep-fry at 375 degrees F until golden.

Serve immediately with Creamy Garlic Dip.

Garlic Dip

• 1 cup buttermilk
• 1 cup real mayonnaise (no pretenders)
• 1 package ranch salad dressing mix
• 2 garlic cloves, minced*

Combine ingredients in a small bowl and refrigerate to blend flavors. Flavor gets stronger as it sits, up to three weeks. Makes 2 to 4 servings

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Sago Soup

Ingredients

• 1 full package Minute tapioca
• 1 full box of raisins
• 1 full box currants
• 3 teaspoons cinnamon
• 2 to 3 1/2 cups granulated sugar
• 2 lemons, sliced very thin
• 3 quarts water
• 2 quarts frozen blackberries

Procedure

Boil water, then adds tapioca. Cook and keep stirring so it doesn't stick or get lumpy. Add at least 2 cups of sugar and cinnamon. Stir and then add raisins and currants. Add blackberries. Continue cooking, tasting, and adding more sugar until it is to the desired sweetness. If you can't find blackberries, you can use grapes, and add food coloring for a deep purple color.

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Caramel Apple Bars

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1/4 cup shortening
• 1 3/4 cups all-purpose flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 1/2 cups coarsely chopped, peeled tart apples
• 3 tablespoons all-purpose flour
• 1 (14 ounces) package caramels

Procedure

Preheat oven to 400 degrees F. Mix brown sugar, butter, and shortening. Stir in the 1 3/4 cups flour, oats, salt, and baking soda. Remove 2 cups of the mixture, reserve. Press remaining mixture in ungreased 13 x 9 x 2-inch pan. Toss apples and the 3 tablespoons flour, spread over mixture in pan.

Melt caramels in a double boiler, stirring until melted. Pour evenly over apples. Top with reserved oat mixture. Press down lightly. Bake until golden brown and apples are tender, 25 to 30 minutes. Cut into bars, about 2 x 1 1/2 inches, while warm. Refrigerate any remaining bars. Makes 36 bars, 135 calories each.

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Caramel Apple Butter

 Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 8 ounces butter
• 8 ounces apples, chopped

Procedure

Place the sugar and water in a thick bottomed saucepot and heat it over a medium heat until the ingredients melt together. Continue heating the mixture as the water evaporates and the remaining sugar begins to caramelize. When it is a deep golden brown color add the remaining ingredients. Stir them frequently and continue cooking until the apples are mushy about ten minutes. Place the hot mixture in a blender and carefully puree until very smooth. Transfer to a storage container and refrigerate until chilled.

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Banana Cream Cake

Ingredients

Cake

• 2 2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 3 eggs
• 3/4 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 cup mashed banana (about 3 medium)
• 1 cup whipping cream
• 3/4 cup finely chopped pecans

Cream Cheese Icing

• 16 ounces cream cheese, softened
• 1/4 cup butter
• 1 1/2 to 2 cups icing (confectioners') sugar
• 1 teaspoon vanilla extract

Procedure

Cake: Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda, salt, and nutmeg. In a large bowl of an electric mixer, beat eggs well at medium speed. Gradually add brown sugar and continue to beat until mixture is thick and light. Stir in vanilla and bananas.

In a small bowl, whip the cream. Beat half of the flour mixture into the eggs. Continue beating at low speed until blended. Add whipped cream and then the remaining flour mixture. Fold in pecans. Divide batter between 2 greased 8-inch round cake pans. Bake for 35 minutes, until cake tests are done. Remove from oven. Cool 10 minutes in pans, remove from pans, and cool completely. Cream Cheese Icing: Combine cream cheese and butter in a mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla extract.

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German Sweet Chocolate Cream Cheese Brownies

Ingredients

Brownie layer

• 1 (4 ounces) package German sweet chocolate
• 1/4 cup (1/2 stick) margarine
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup chopped nuts (optional)

Microwave chocolate and margarine in a large microwave-safe bowl at HIGH for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate. Stir in eggs and vanilla extract until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in a greased 8-inch square pan.

Cream Cheese Topping

• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 tablespoon all-purpose flour

Procedure

Mix cream cheese, sugar, egg, and flour until smooth. Spoon over brownie mixture; swirl with knife to marbleize. Bake at 350 degrees F for 35 minutes or until wooden pick inserted in center comes out almost clean. (Do not overbake.) Cool in pan; cut into squares. Makes 16 brownies.

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German Chocolate Brownies

Ingredients

• 1/2 cup butter or margarine
• 1 (4 ounces) package German sweet chocolate, broken into squares
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan. In a saucepan, melt butter and chocolate, stirring until smooth. Cool slightly. Add sugar and vanilla extract; mix. Beat in the eggs. Mix in flour, baking powder, and salt. Pour into a prepared pan. Bake for 18 to 22 minutes or until the brownies test done.

Topping

• 2 tablespoons butter or margarine, melted
• 1/2 cup packed brown sugar
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• 2 tablespoons corn syrup
• 2 tablespoons milk

Procedure

Combine butter and brown sugar in a bowl. Add coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly. Broil several inches from the heat for 2 to 4 minutes or until top is browned and bubbly. Makes 16 brownies.

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Wake Up and Smell the Coffee Cheesecake

Ingredients

Crust

• 1 1/2 cups crushed low-fat graham wafers
• 1 tablespoon granulated sugar
• 1 egg white

Filling

• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 cups low-fat 1% cottage cheese
• 1 (8 ounce) package light cream cheese
• 1 egg
• 2 egg whites
• 1 teaspoon vanilla extract
• 1/2 cup skim milk
• 2 tablespoons instant coffee granules
• 1/3 cup low-fat sour cream
• 3 egg whites, at room temperature
• 4 tablespoons granulated sugar

Procedure

Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feels firm and dry, about 8 minutes. Let cool. Reduce oven temperature to 300 degrees F. Combine the first amount of sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites. Beat with an electric mixer at high speed until smooth, about 3 minutes. Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again. Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In a separate bowl, beat the second amount of egg whites with a mixer at high speed until soft peaks form. Add a second amount of sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture. Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in the oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run the knife along the edges of the cake before removing the sides of the pan. Servings: 12

Per serving: 203 calories, 5.4 g fat, 30.9 g carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol, calories from fat: 23%

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