lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Fruit Fireworks
Ingredients:
- 1 part-skim ricotta cheese
- 2 plain nonfat yogurt
- 3 sugar
- 1 vanilla extract
- 2
- 6
Instructions:
1. To make the pastry cream, blend all of the ingredients in a food processor with a metal blade until satin smooth.
2. Refrigerate in a tightly covered container until thoroughly chilled.
3. To make the desserts, place 2 tbsps.
4. of each color puree on each of 8 large round plates, preferably white.
5. Spread the puree out in an interesting pattern with the back of a spoon.
6. Arrange 3/4 c.
7. of the various fruits in an pattern on the top of the puree, creating a work of art on each plate.
8. Decorate the fruit with the chilled pastry cream.
9. For a truly exciting treat, use a pastry bag and pipe squiggles, swirls and rosettes onto the fruit.
Title: Apple Dumplings (Diabetic)
Ingredients:
- 1 apples
- 4 lemon juice
- 1 sugar substitute
- 3 granular fructose
- 1/4 cinnamon
- 4 margarine
- 1
Instructions:
1. Roll out pie dough and cut into four equal pieces.
2. Peel and core apples and sprinkle with lemon juice.
3. Place an apple in the centre of each piece of dough.
4. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into apple cavities.
5. Top each apple with one tsp margarine.
6. Bring opposite ends of dough up over apple.
7. Moisten slightly with water and seal securely.
8. Brush dough with beaten egg white and place in shallow baking pan.
9. Bake 425F 35-45 mins or til pastry is golden brown.
Title: Cobbler Cake
Ingredients:
- 1 evaporated milk
- 1 flour
- 1 granulated sugar
- 1 berries
- 2 vanilla
- 1/2 butter
Instructions:
1. Heat oven to 375.
2. Place the butter in the baking pan and allow it to melt in the warming oven.
3. The butter should be bubbly before batter is added.
4. Mix well, the milk, flour, sugar, and the vanilla.
5. Pour batter into the buttery pan. Close oven.
6. In about 10 minutes or so, open the oven and pull out pan on the oven rack.
7. Carefully spoon the fruit or berries you've chosen evenly throughout the Cobbler Cake.
8. Most of these spoons will sink a good bit into the batter, and that's good. You may even help the sinking of the more stubborn.
9. Continue baking until top is golden brown.
10. You'll find the heavy sugar and butter gives in a chewiness an texture that makes you think about a cobbler -- anyway.
Title: Blueberries in the Snow
Ingredients:
- 1/2 sugar
- 1/2 milk
- 16 cream cheese
- 1 -8 fresh blueberries
- 1
- 1 1/2
- 1
Instructions:
1. Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended.
2. Fold in cool whip and blueberries together.
3. Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly.
4. Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.
Title: Cranberry Cream Cheese Snickerdoodles
Ingredients:
- 1 light cream cheese
- 4 water
- 1 egg
- 1 dried cranberries
- 1
Instructions:
1. In the bowl of a stand mixer, pour in cookie mix.
2. Remove packet of cinnamon/sugar mixture and set aside.
3. Add cream cheese, water, and egg to cookie mix and blend until smooth.
4. Fold cranberries into the dough and chill dough in refrigerator for 15 minutes.
5. Place cinnamon/sugar mixture in a bowl.
6. Scoop spoonfuls of dough into cinnamon/sugar mixture and coat with mixture.
7. Place on an ungreased cookie sheet and bake at 375 for 8 to 9 minutes. These cookies will not go brown.
8. Cool on cookie sheet for 1 minute.
9. Place cookies on cooling rack and cool completely.
Title: Sweet Ricotta Topping
Ingredients:
- 1 ricotta cheese
- 2/3 powdered sugar
- 1 lemon juice
- 1 vanilla
- 2 Cool Whip Topping
Instructions:
1. PLACE ricotta, sugar, lemon juice and vanilla in food processor container; cover. Process until smooth. Spoon into medium bowl.
2. ADD whipped topping; stir with wire whisk until well blended. Cover.
3. REFRIGERATE at least 1 hour before serving.
Title: Crispy Frozen Yogurt (Low Calorie Low Carb+easy and Creative!!!!
Ingredients:
- 1/2 low-fat yogurt
- berries
Instructions:
1. Pour yogurt into a small bowl. Freeze overnight or until solid as rock.
2. Take it out of the fridge and microwave for 10 secs. The sides of the yogurt, which is the part near your bowl, should be softened.
3. Put yogurt into a blender and beat for 15 secs. or until yogurt is completely smashed. Transfer from blender to a glass or a bowl and top with berries. Serve!
Title: Dirt Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 white sugar
- 1/2 brown sugar
- 1 butter
- 2 eggs
- 1 vanilla extract
- 1 1/2
Instructions:
1. Sift together the flour, baking soda, and salt. Set aside.
2. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla.
3. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough.
4. Cover, and chill the dough for 1/2 hour.
5. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
6. Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.
Title: Frosted Chocolate Butter Cake
Ingredients:
- 4 eggs
- 1/2 sugar
- 1 all-purpose flour
- 1 butter
- 2 dark chocolate
- 2 3/4 walnuts
- 1 1/4 dark chocolate
- 2 3/4 butter
- 1/2 powdered sugar
- 1 1/4 milk
- 2 walnut halves
Instructions:
1. Grease a 7-inch deep round cake pan and line the base.
2. Place the eggs and the sugar in a mixing bowl and whisk with an electric mixer for 10 minutes, or until the mixture in light and foamy and the whisk leaves a trail that lasts a few seconds when lifted Preheat oven to 325F Sift the flour and cocoa powder and fold into the egg mixture with a spatula or metal spoon.
3. Fold in the melted butter and chocolate, then the walnuts.
4. Pour into the prepared cake pan and bake for 30-35 minutes, or until springy to the touch Let cool in pan for 5 minutes then flip out onto a wire rack and let cool completelyy.
5. Cut the cold cake into 2 layers To make the frosting, melt the dark chocolate and let cool slightly.
6. Beat together the butter, powdered sugar, and the milk in a bowl until the mixture is pale and fluffy.
7. Whisk in the chocolate Sandwich the cake layers together with some of the frosting and then spread the remaining frosting on the top and the edges of the cake.
8. Decorate with the walnut halves.
Title: Pecan Cups
Ingredients:
- 1 cream cheese
- 1/2 margarine
- 1 butter
- 1 flour
- 3/4 egg
- 1 brown sugar
- 1 margarine
- 1 vanilla
- 2/3 salt
- pecans
Instructions:
1. Let cream cheese and margarine soften.
2. Stir in flour until well blended.
3. Chill 1 hour.
4. Shape into 1-inch balls and place in ungreased small muffin pans. Press dough on the bottom, and up the sides of the cup, forming a little crust in which one.
5. Keep cool in fridge.
6. Beat together egg, brown sugar, 1 tlbs margarine, salt and vanilla.
7. Stir in nuts.
8. Place about a teaspoon of nut mixture in the cups on top of the molded ball mixture.
9. Bake at 325 for about 25 minutess.
10. Cool before removing.
11. Enjoy!
Title: Peach Cake
Ingredients:
- 29 sugar
- 1/2 flour
- 1 egg
- 1 baking soda
- 1 vanilla
- 2 brown sugar
- 1
- 2
Instructions:
1. Preheat oven to 350. Lightly grease 8x8-inch pan.
2. Spread peaches in baking pan. Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of peaches.
3. Bake until toothpick inserted into cake comes out clean, about 30-35 minutes.
4. For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top of cake; return cake to oven, and bake 2-3 minutes.
5. Cut into 8 pieces.
Title: Banana Walnut Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 flour
- 2 bananas
- 1/2 baking soda
- 1/4 salt
- 1 vanilla
- 1/2 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1/2 butter
- 3/4 walnuts
- 1/4 vanilla yogurt
- 4 cream cheese
- 1 vanilla
- 1 3/4 confectioners' sugar
Instructions:
1. Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts.
2. Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes.
3. Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.
Title: Holiday Gingerbread Pudding Cake!
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 1/4 ground ginger
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground allspice
- 1/4 ground nutmeg
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 molasses
- 1 water
- 3/4 brown sugar
- 1 1/2 hot water
- 1/3 butter
Instructions:
1. Preheat oven to 350°.
2. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
3. Set mixture aside.
4. Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
5. Add egg; continue beating until well mixed.
6. Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
7. Beating after each addition only until blended.
8. Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
9. Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
10. Carefully, pour over top of batter.
11. Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
12. Serve warm, with ice cream if desired.
Title: Orange Coconut Frosting
Ingredients:
- 1 flaked coconut
- 1/4 sugar
- 2 lemon juice
- 1 orange zest
- 4
- 1
Instructions:
1. In a medium bowl, combine the coconut, sugar, juices, and zest. Stir until well blended.
2. Let stand for a few minutes until sugar is completely dissolved.
3. Meanwhile, whip the whipping cream, When sugar is dissolved in the juice mixture, fold in the whipped cream.
4. Spread between cake layers and on the top and sides. Refrigerate for an hour to chill and set. Store cake in refrigerator.
Title: Kentucky Mincemeat Pie
Ingredients:
- 1 crushed pineapple
- 1 cooking apples
- 2 sugar
- 1
Instructions:
1. In a large mixing bowl, combine the first 3 ingredients; set aside.
2. Fit 1 piecrust into a 9-inch pie pan--follow package directions.
3. Spoon mincemeat mixture into pie crust; smooth filling evenly.
4. Roll remaining pie crust to press out fold lines; cut with a 3-inch leaf-shaped cutter.
5. Mark veins on leaves with a pastry wheel or sharp knife.
6. Arrange leaves over mincemeat mixture; sprinkle pie with sugar.
7. Bake in a 425° oven for 30-32 minutes or until golden.
8. Cover pie crust edges with foil after 12 minutes to prevent over-browning.
Title: Anything Goes Cookie Dough Skillet Pumpkin Snack Cakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 margarine
- 1 light brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1 pumpkin puree
- 1 chocolate chips
- 1 cinnamon
- 1/8 cinnamon
- 1/2 ground ginger
- 3 reduced-fat cream cheese
- 2 confectioners' sugar
- 1 milk
Instructions:
1. Preheat oven to 375°F (190° C). Spray large nonstick, ovenproof skillet with no-stick cooking spray; set aside.
2. Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl using electric mixer until light and fluffy, about 3 minutes.
3. . Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in pumpkin, chocolate chips (optional), 1 teaspoons (5 mL) cinnamon and ginger. Spread into prepared skillet.
4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Combine cream cheese, remaining 1/8 teaspoons cinnamon, confectioners sugar and milk in small bowl.
5. Drizzle over cake. Cut into 24 pieces.
6. More nutrition information and baking ideas are available at Becel.ca.
Title: Mary's Popcorn Balls
Ingredients:
- 2 brown sugar
- 1 margarine
- 1
- 1/2
- 4
Instructions:
1. Combine all ingredients, bring to a boil, stirring constantly for 5 minutes.
2. Pour over 4 gallons of popcorn.
3. Stir to make sure all the popcorn is covered.
4. When cooled enough to handle form into balls.
5. Note: 16 cups=1 gallon 64 cups=4 gallons.
Title: Lemon Delicious Pudding With Poached Rhubarb
Ingredients:
- 100 walnuts
- 1/2 lemons
- 2 eggs
- 3 butter
- 80 caster sugar
- 3/4 self-rising flour
- 1/2 milk
- 150 rhubarb
- 6 butter
- 600 caster sugar
- 50 water
- 2 cinnamon
- 50
- 1/2
Instructions:
1. Finely chop the walnuts and combine with the coconut. Microwave on high for 1 minute, stop, stir and microwave for a further 1 minute. Set aside.
2. Trim the ends of the rhubarb and chop into 3cm pieces. Place rhubarb, butter, sugar, water and cinnamon. Cover, and microwave for 10 minutes.
3. While that is cooking, zest the rind of the lemons, and juice them.
4. With electric beater, whip the egg whites until it forms fluffy peaks, set aside.
5. Cream the butter, sugar and lemon zest until fluffy. Beat in the egg yolks.
6. Slowly blend in the flour, followed by the lemon juice, then the milk. Mix well.
7. Gently fold the egg whites into the lemon batter until well combined. Do not over mix.
8. Pour into a microwave safe dish, sprinkle over the coconut & nut topping, and microwave for 10 minutes.
9. Remove from microwave, cover, and let stand for 5 minutes.
10. Serve topped with the rhubarb, and a dollop of cream.
Title: Milk Chocolate Peanut Butter Sandwich Cookies
Ingredients:
- 1 3/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 kosher salt
- 1/2 powdered sugar
- 1/3 powdered sugar
- 1/2 dark brown sugar
- 1 dark brown sugar
- 6 unsalted butter
- 1/2 creamy peanut butter
- 1/2 vanilla extract
- 1 1/2 egg
- 1 creamy peanut butter
- 1 1/3 powdered sugar
- 3 kosher salt
- 1/4
- 2
- 1/4
- 6
Instructions:
1. For cookies:
2. Preheat oven to 350°F Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
3. Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
4. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
5. For filling:
6. Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
7. Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.).
Title: Old Fashion Creamy Rice Pudding....
Ingredients:
- 2 milk
- 1/4 salt
- 1/3 sugar
- 1 egg
- 2/3 raisins
- 1 nutmeg
- 1 cinnamon
- 1 butter
- 1/2 vanilla
Instructions:
1. I use a rice cooker ,which is quicker --
2. if you don't have a rice cooker -- bring 1 +1/2 cups water to a boil.
3. add 1+1/2 cups rice to water.
4. cook and cover,reduce heat,for 15minutes,.
5. add 1+1/2 cups milk to rice -- and stir on on low heat,until thick and creamy about 10 minutes.add the sugar --
6. add the last of the milk(1/2 cup) to the rice.
7. Add the beaton egg,raisins,cinnamon ,nutmeg ,butter and butter, and vanilla,,mix well.
8. fill 6 ramikins or dessert dishes with the pudding.
9. sprinkle a bit of nutmeg on top --
10. serve hot or cold --
11. comments please --
12. note -- rice cooker is quicker,,,,,,,rice and water cup to cup same measurement.one to one.
Title: Brown Sugar Frosting..
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/4 evaporated milk
- 1 vanilla
- 2 powdered sugar
Instructions:
1. Place 3 ingredients into a medium pan.
2. Bring to a boil over low heat.stirring constantly.
3. Remove from heat -- add vanilla.
4. Pour into a medium bowl.
5. Mix 2 minutes with electric mixer.Cool 10 minutes.
6. Add powdered sugar -- mix until well combined.
Title: Ww Mini Chocolate Mousse Tarts
Ingredients:
- 12 unsweetened gelatin
- 1/4 water
- 1/4 skim milk
- 1 sugar
- 1/3 vanilla extract
- 1/3 Cool Whip Topping
- 1 raspberries
- 1 3/4
- 1
Instructions:
1. Line a 12-hole muffin tin with foilmuffin liners; place 1 cookie in bottom of each hole.
2. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.
3. Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a medium bowl; whisk in whipped topping.
4. Pour mousse into prepared muffin tin. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.
Title: "express" Dobosch Torte
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 3/4 kosher salt
- 1 granulated sugar
- 2 eggs
- 6 lemon
- 1 bittersweet chocolate
- 14 granulated sugar
- 2 heavy cream
- 2 vanilla extract
- 1 granulated sugar
- 3/4
- 1 1/2
- 1
Instructions:
1. Equipment Required:
2. 2 round 8-inch baking pans for 1 large cake or 6 small baking pans for 3 smaller cake.
3. Preheat the oven to 350 degrees F.
4. In a large bowl, combine the flour, baking powder, and salt. Stir to blend. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth and add the sugar. Continue whipping until the mixture becomes fluffy, 2 to 3 minutes. Note: this process can be done with a whisk by hand. Add the eggs, 1 at a time, taking care that each egg is thoroughly integrated. Add the flour mixture and combine. Add the lemon zest and lemon juice and whisk to blend.
5. Grease the 2 pans with butter and fill each with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes. Remove from the oven and allow to cool thoroughly, 1 hour at least. Once completely cool, using a serrated knife, slice each cake in half horizontally to form 4 equal layers. Place the layers on a flat surface. Set aside.
6. In a medium bowl, combine the chocolate and sugar. In a medium pot over low heat, combine the heavy cream and vanilla and bring to a simmer. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter pieces. Set aside to cool.
7. When the frosting is cool, whip the frosting in the bowl of a mixer fitted with a whisk attachment. Whip to lighten the frosting, 1 to 2 minutes. Frost each layer of the cake, stacking them neatly and uniformly on top of each other. Then frost the entire outside of the cake as well.
8. In a medium skillet, heat the sugar until it "melts" and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake.
Title: Rasgulas
Ingredients:
- 1 panir
- 1/2 ricotta cheese
- 2 semolina flour
- 1 all-purpose flour
- 1/2 baking soda
- 6 sugar
- 2 1/2 water
- 5 orange flower water
- 2 kewra essence
- 2 pistachio nuts
Instructions:
1. Combine paneer, ricotta, flours and baking soda and knead firmly until the cheese dough is shiny and pliable.
2. Shape into 16 balls, incorporating a piece of sugar cube into the middle of each one.
3. Boil the sugar and water together and simmer for 5 minutes to make a syrup.
4. Put half the syrup aside to cool in another container.
5. Bring the rest of the syrup to boil and lower the heat to simmer.
6. Lower the cheese balls in gently and simmer on very low heat.
7. Every 15 minutes or so you add a half a cup of the cooled syrup and 2 tablespoons of COLD water.
8. You repeat this until you have used up the syrup and the cheese balls are twice their original size.
9. Then take everything off the heat and gently stir in the flavouring essence and spoon the syrup over the cheese balls.
10. Leave this to cool and serve at room temperature garnished with the nuts.
11. Do not refrigerate, as this toughens the rasgulas.
Title: Sugar Free Fruitcake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 apple pie spice
- 1/2 butter
- 3/4 dates
- 1/2 raisins
- 1/2 milk
- 2/3 eggs
- 1/2 orange, rind of
- 2 clear honey
- 1
- 6
- 3
Instructions:
1. Grease and line with parchment paper an 8 inch cake pan.
2. Sift the flour,baking powder and apple pie mix into a bowl.
3. Rub the butter with your fingers until it looks like breadcrumbs.
4. Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
5. Stir in the honey and mix everything together to a soft dropping conistency.
6. Spoon the mixture into the prepared pan and level the surface.
7. Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
8. Let the pan cool before turning out.
Title: Annie's Rice Krispies Squares
Ingredients:
- 1/4 margarine
- 1 marshmallows
- 1/2 miniature marshmallows
- 6 vanilla
- 1
Instructions:
1. In a large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
2. Stir in vanilla. Add cereal and chocolate chips , stirring until well coated.
3. Using lightly buttered spatula, press into buttered 13x9-inch baking pan. Cool.
4. Cut into squares.
Title: Microwave Raisin Bread Pudding
Ingredients:
- 4 -5 raisins
- 1/4 eggs
- 3 brown sugar
- 1/2 vanilla
- 1 salt
- 1 milk
- 2 butter
- 2 margarine
- 1/2 cinnamon
- nutmeg
Instructions:
1. In a greased (2 quart) glass oven-proof baking dish, mix bread and raisins. Beat eggs, sugar, vanilla, and salt until well blended. Set aside.
2. In a 4-cup glass measuring cup heat milk and butter on HI (max power) 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins, sprinkle with cinnamon or nutmeg.
3. Cover with wax paper.
4. Cook on 50% power (simmer) for 12 to 14 minutes. When cooked, center may be soft, but will set as it cools.
5. Serve warm or cooled. Add whipped cream, cool whip, or ice cream for an extra treat. Refrigerate leftovers (if any)!
Title: Strawberry, Blueberry Almond Tart
Ingredients:
- 6 eggs
- 1 fresh thyme
- 1/2 sugar
- 1/4 orange marmalade
- 1/4 strawberries
- 2 blueberries
- 1/2
- 2
Instructions:
1. Preheat the oven to 350°F 2. Spray a 10" removable bottom tart pan with a non-stick cooking spray.
2. In a mixing bowl, whip the egg yolks and 1 tablespoon of water on high speed until thick and lemon colored, about 5 minutes. Fold the almond flour and thyme into the yolks.
3. In a clean bowl, whip the egg whites and sugar until medium peaks form, about 2 to 3 minutes. Add a large tablespoon of the whites into the egg yolk mixture to loosen it and fold the remaining egg whites into the mixture and mix until just combined.
4. Pour the batter into the prepared tart pan. Bake until the edges are golden brown, about 5 to 8 minutes.
5. Cool for 15 minutes. Remove from the pan and place on a rack to cool.
6. Melt marmalade in microwave until it is runny and brush the top of the tart with half of it.
7. Lay the strawberries on the glaze in a circle starting from the outside inches Ending with a mound in the middle of the tart.
8. Fill gaps with blueberries.
9. Glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze. Sprinkle with almonds. Garnish with thyme sprig.