Raspberry and Cream Pots

I have been looking for more healthy options for desserts recently and I wanted to start off with making something simple and easy to put together and so I decided to make these crushed raspberry creams, which require no baking (but no-one else needs to know that!). 

Since this recipe has cream, pieces of meringue and raspberries, it reminded me a lot of Eton Mess, another dessert consisting of the same ingredients but strawberries instead of raspberries, so if you like Eton Mess, this is a great healthy alternative with only 214 kcalories! Since it has such a low calorie count it would be great as a sweet treat if you are on a diet or even just if you want to eat something a little healthier.

Measure out the two creams and mix them together in a bowl with the majority of the sugar, leave about a teaspoon to sprinkle on the raspberries.

Next using store-bought or homemade meringues, crush them into the mixed cream. Make sure you don't crush them too fine; leave them in big chunks as they add a nice crunch to the smooth cream.

In a bowl, stir the raspberries with the rest of the sugar. Crush them slightly while you stir but leave them more or less whole.

Now it is time to construct the dessert pots! Just spoon some of the raspberry mixture into the bottom of the pots and then add the cream mixture on top of that. Just to finish off the presentation of the dish, I placed a raspberry on top of each of the desserts, bringing the whole thing together and it added a bit of colour to the top of the dessert.

Ingredients:

50g Golden sugar

250g Raspberries

200g Half-fat creme fraiche

150g 0% Greek Yoghurt

3 Meringue shells

The original recipe can be found on BBC Good Food

Keep it Sweet!

Aneesa

Raspberry Cobbler

As I mentioned in my wishlist post, I love desserts that have berries in them, so when I found this recipe on An Edible Symphony, I knew I would have to try it!

Firstly preheat your oven to 180ºC/350ºF and butter a baking dish.

In a bowl, whisk together the flour and the sugar. Pour in the milk and whisk this until it is fully incorporated. Then add in the melted butter and combine.

The batter is quite thick but still of a runny consistency.

Pour the batter into the buttered baking dish and evenly spread the raspberries over the top.

Then sprinkle 2 tablespoons of sugar over the whole thing.

Now just pop it in the oven for about 40-45 minutes. But 10-15 mins before the end of the cooking time, take the cobbler out of the oven and sprinkle it with another tablespoon of sugar. This will help caramelise the top, making it develop a golden brown top and it adds another level of flavour to the dessert. 

Once the cobbler is cooked, remove it from the oven and let it cool for about 10-15 minutes before serving. I served this with some whipped cream, but it would work just as well with some ice-cream or cream. 

Ingredients: 

1/2 cup (50g) Self-raising flour 

1/2 cup (115g) Sugar plus 3 tablespoons for sprinkling.

1/2 cup (120ml) Milk

1/2 stick (57g) Butter 

This recipe is taken from An Edible Symphony, so check out the original blogpost, to see the recipe. 

 Keep it Sweet!


Aneesa

Baking Wishlist (Part 1)

As I continually browse the web for more recipes I can make. I come across soo many mouth-watering recipes that I end up putting on my to-bake list, I thought I would share some of the recipes and let you guys drool over these recipes as much as I have! So here is part one of my baking wishlist:

Deep Dark Chocolate Cookies
From Divine Baking

These reminded me of chocolate crackle cookies but look a lot more fudgy and chocolatey, you can't go wrong with more chocolate! I will definitely be trying these out soon, so keep an eye out for a blogpost soon!

Dark Chocolate and Raspberry Brownie Tarts
From Erinnish

I love desserts that have berries in them and especially the chocolate and raspberry combination, the contrast of flavours is just amazing! These looked impressive and I love that they are served in cute individual portions.

Chocolate Chip Cookie Pie
From  Love From the Oven

One of my favourite desserts to eat when I go out would have to be the chocolate chip cookie dough from Pizza Hut and I have been on the hunt to find a recipe that could help me recreate the dessert a home. This may be it! Although it is a bit thicker than the original dessert, I'm not going to complain, just means more cookie dough for me to eat!!

Brownie 'n' Berries Dessert Pizza
From Betty Crocker

As I mentioned before I love berries in desserts and so I saw this berry filled post and knew it would go straight to my wishlist and the idea to serve it as a pizza is ingenius, making the dessert unique.

Raspberry Breakfast Bars
From Smitten Kitchen

I love breakfast and definitely would not be able to function if I skipped it, but it can get a little boring having the same cereal everyday, so this recipe looked like a great idea, as I could easily make loads of them and store them, so I can just grab them and eat them everyday!

Mississippi Mud Pie
From Bake Or Break

Just look at it!! Do I even need to explain why I chose this to be in my wishlist! The chocolate, the cream and more chocolate and cake and a crumbly biscuit base!! 

Make sure to check out the blogposts that these pictures are taken from (links are in the captions), it's where you can find the recipes and more drool worthy pictures of these dishes!

Let me know which of these desserts you liked the most! I will definitely try to make as many of these as I can, so look out for the blogposts of that!

Also check back to see part 2 of this baking wishlist!

Keep it Sweet!

Aneesa

Mascarpone and Raspberry Swiss Roll

This is a desert I made yesterday. I am currently preparing for and taking my exams, so as a way to de-stress and take my mind off things I decided to bake something. I saw there was some mascarpone in the fridge and so this recipe came to mind straight away! The raspberry jam just adds some extra tang, easing up on the sweetness of the dish. Anyway, here's the recipe:

Firstly preheat the oven to 180°C/Gas Mark 4/356°F.

Mix the eggs and sugar together in a bowl until the mixture is pale, thick and the whisk leaves a trail in the mixture. This might take quite a while so I would recommend using an electric mixer for this!

Once the eggs and sugar have been combined, sift the flour into the mixture a little at a time. Make sure to fold in the flour using a metal spoon; this will ensure that all the air you put in the mixture when whisking it is not lost. This will help keep the sponge base light.

When all the flour has been incorporated, carefully pour the mixture into a lined swiss roll pan. I just used one of the baking sheets I had that had a little depth to it - worked just as fine!

Put the tin into the preheated oven for about 10-15 minutes until the sponge is firm.

Cut a piece of greaseproof paper that is a little bigger than the baking tin you are using and sprinkle 2 tablespoons of sugar evenly on it.

Once the sponge has cooked, remove it from the oven and carefully flip it out onto the sugared baking paper. The lining of the tin should be facing up now, so just peel off the paper and using the baking paper it is lying on, roll up the swiss roll and leave it to cool completely. This is done to ensure the sponge won't crack when it is rolled up after putting the filling in.

 

Once the sponge has cooled down completely, unroll it and spread the mascarpone in an even layer on the sponge. Next spread the raspberry jam on top of the mascarpone. Then in the same way you had rolled it earlier roll-up the sponge and the swiss roll is done! As a garnish you can sift over some icing sugar to finish it off.

Ingredients:

Sponge:

3  Large Eggs

2 3/4 oz (75g) Caster Sugar plus 2 tablespoons for sprinkling

2 3/4 oz (75g) Plain Flour - sifted

Filling:

9oz (255g) Mascarpone

4-5 tablespoons Raspberry Jam


Keep it sweet!


Aneesa

Mini Raspberry swirl Cheesecakes

Hi everyone! I have been quite addicted to Pinterest lately and as I was browsing the food & drink section I came across this recipe and I knew I had to try it, since I loveee cheesecakes and this was a bit of a different take on it.


The original recipe makes 32 cupcakes, but that was way too much, as I knew I would undoubtedly eat them all myself, so I halved the recipe. The raspberry topping added a touch of raspberry flavour completely transforming the flavour of the cheesecakes adding a tangy hint to them, as well as providing an eye-catching pop of colour, so they not only tasted delicious, they also looked great, so would be good to serve to friends or family and would really impress at a dinner party.

Preheat the oven to 163 celcius (320 farenheit) and line the cupcake pans with cupcake cases.

Combine the digestive biscuits and the melted butter and sugar in a bowl and stir them until it is all blended and the ingredients are all moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake case. Bake this until it is set, which usually takes about 5 minutes.

For the cheesecake filling, beat the cream cheese until fluffy and blend in the sugar until it is smooth. Mix in the salt and vanilla and beat in the eggs one at a time mixing well after each addition.

Spoon 3 tablespoons of this cheesecake filling over the biscuit base in each cupcake case.

To make the raspberry topping just combine the raspberries and sugar in a blender or food processor until it is smooth. Then pour this through a fine sieve to get rid of the seeds.

Dot about 1/2 teaspoon of the raspberry topping in a few dots over the cheesecake filling.

To create the swirl effect, using a toothpick or wooden skewer lightly drag them through the dots and swirl them around to create the marbled effect.

Bake the filling until it is set, about 22 minutes and make sure to rotate the pan halfway through baking to ensure they get an even bake.

Once you remove them from the oven, let them cool to room temperature and then transfer them to the fridge to cool for at least a couple of hours because nobody likes warm cheesecakes! 

Ingredients:


For the crust:
1 1/2 crushed digestive biscuits
4 tablespoons melted butter
3 tablespoons sugar


For the cheesecake filling:
2lbs Cream cheese
1 1/2 cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs


For the raspberry topping:
6oz fresh raspberries
2 tablespoons sugar

Here is the link to the original recipe from Annie's Eats

Hope you enjoy making these as much as I did eating them!! Let me know if you have anything else you would recommend to make!


Aneesa