I love berries, all kinds of berries, but far and away raspberries are my favorite. I saw a recipe for sugar free strawberry mousse and modified it to a raspberry mouse. Feel free to change it back or re-modify to whatever berries you have on hand.
This simple mousse is quick and easy to make. After my initial try I would suggest making the berry puree and chill it before folding it into the whipped cream. Also, be sure to beat the cream into very stiff peaks. I would also chill the bowls in which you will store/serve the mousse. All these precautions will help keep the mousse firm. Don’t worry if you don’t. It will still be fresh and delicious.
Sugar Free Raspberry Mousse
• 354g raspberries (3/4 pound) • 100g Splenda • 238g whole or whipping cream (cold) • extra raspberries for topping
Clean and slice the raspberries, In a blender or food processor add the raspberries, Splenda and puree. Remove 1/2 a cup of puree and set aside.
Place serving bowls in the refrigerator to chill before filling.
In a cold bowl add the cream and beat until very stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
Divide the 1/2 cup of puree between the 4 small/medium glasses and top with the raspberries mousse.
Refrigerate for approximately 1 hour or even over night if desired. Top with fresh raspberries and serve.
We love shortbread cookies, and we love chocolate. Combining the two is a step from ecstasy. Also, this gave me the excuse… I mean opportunity… to use the hexagonal cookie cutters Fran (aka QC) bought me.
Using hexagonal cutters reduces dough waste as there are no gaps between each cut.
INGREDIENTS • 3/4 pound unsalted butter, at room temperature • 1 cup sugar, plus extra for sprinkling • 1 teaspoon pure vanilla extract • 3 ½ cups all-purpose flour • ¼ teaspoon salt • 6 to 7 ounces very good semisweet chocolate, finely chopped
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl place over a pan of boiling water. Turn the burner down to simmer and heat with stirring until the chocolate is nearly all melted. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
Dan and Frances made these pretzel knots yesterday and sent me the recipe. They are every bit as good as they said. Great texture and perfect soft pretzel taste.
This recipe avoids the nuisance of placing the pretzels in a an alkaline and malt bath but doing that may make the nice pretzel color. Maybe next time. This is much easier and makes clean-up a snap.
Jack’s Garlic Pretzel Knots
• ¾ cup warm water (105°F to 115°F) • 1 tablespoon maple syrup • 1 (¼-ounce) package active dry yeast • 1½ cups all-purpose flour, plus more for kneading • ½ cup whole wheat flour • 1 teaspoon sea salt • 4 tablespoons extra-virgin olive oil, plus more for brushing • 1 garlic clove, minced • ¼ teaspoon lemon zest • Coarse salt, for sprinkling
Prep and Cook
In a small bowl, stir together ¼ cup of the water, maple syrup, and the yeast. Set aside for 5 minutes, until the yeast is foamy
In the bowl of a mixer fitted with a dough hook, place the flours and salt. Add the yeast mixture, 2 tablespoons of the olive oil, and the remaining ½ cup of water. Mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.
Turn the dough out onto a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 60 minutes.
Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down and transfer to a lightly floured surface. Cut the dough into 8 equal sections, and roll each section into a 9-inch-long rope. Grab the ends of each dough rope, tie into a knot, and tuck in the ends.
In a small bowl, combine the remaining 2 tablespoons olive oil, the garlic, and lemon zest. Set aside.
Bake the pretzel knots for 10 to 12 minutes, or until golden brown. Brush the garlic oil onto the hot pretzel knots and sprinkle each with coarse salt.