Black Forest Dessert 1st Place Winner Recipes

BLACK FOREST DESSERTS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre-heat the oven to 160ºC and line a muffin tin with 6 paper cases.
• Place the eggs, sweetener, sugar and vanilla into a mixing bowl and mix with an electric whisk until the mixture is thick and has tripled in size. This will take about 4 minutes and you should see ribbons on top of the mixture when you lift the whisks out.
• Sift the flour and cocoa powder into the bowl and gently fold in using a spatula until it's all fully incorporated into the egg mix. Be careful not to overmix and knock out all of the air.
• Pour the mixture into each paper case and flatten out. Bake for 12 minutes. You'll know they're done if you can put your finger on the top of the cakes and it doesn't leave an indent. If it does leave them in the oven for another 2 minutes. Leave to cool.
• Whilst the cakes are baking, make the chocolate filling. Add the Greek yoghurt, cream alternative, cocoa powder, honey and vanilla to a bowl.
• Whisk together using an electric whisk until the mixture is glossy and thick. Leave to chill in the fridge until you are ready to assemble.
• Once the sponges have cooled, remove from the paper cases and cut each cake in half horizontally to create 2 circle pieces. Put to one side.
• Now you are ready to assemble. Add a few of the frozen cherries to the bottom of your serving dishes then top with some of the chocolate dessert before adding a piece of the chocolate sponge on top.
• Continue to layer up with the cherries, dessert and sponge until you are at the top of your serving dishes.
• Add a swirl of aerosol cream and sprinkle over the dark chocolate. Finish with 1 fresh cherry on top of each dessert.

BLACK FOREST DREAM DESSERT

Steps:

• In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill., In a microwave, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set. , Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired.

BLACK FOREST DESSERT 1ST PLACE WINNER

Steps:

• Mix cake as directed. Pour into 2 greased and floured 13x9 inch pans. Bake 20 minutes at 350°F Cool. Beat pudding and milk until creamy. Set aside.
• Beat cream cheese. Blend pudding into cream cheese, a little at a time. Pour over cakes.
• Pour pie Filling on this, and then spread Cool Whip on top.
• Top with Hershey Bar, that has been grated. Refrigerate. Freezes well.
• Wonderful to make ahead of time, and take out of freezer on the morning you plan to serve. Keep leftovers refrigerated. Can cut each cake into 8 or 12 pieces, depending on amount of guests. A crowd pleaser! They will ask for more!

PASTA AND BLACK WALNUT FRUIT SALAD

Steps:

• Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta, and remaining ingredients, except mandarin oranges. Add yogurt mixture; toss to coat. Add mandarin oranges and gently toss again. Cover and chill thoroughly.

EASY BLACK FOREST DESSERT

Steps:

• Place cake mix, water and yogurt in a mixer bowl.
• Beat or whisk the ingredients together on medium speed for 2 minutes.
• Divide batter evenly between two sprayed Wilton Fanci-Fill cake pans.
• Bake at 350 degrees for 25 minutes.
• Let cool in pans for 10 minutes.
• Remove cooled cakes from the pans.
• Add one can of pie filling to the indention in one of the cakes.
• Freeze the other cake for another day.
• Before serving, top each piece of cake with the Reddi Whip as desired.