ICED SKINNY HAZELNUT LATTE
"After trying a friend's iced hazelnut latte, I was hooked. This homemade version has less than 150 calories." -Marie Fibelstad, Storm Lake, Iowa
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place 1 cup milk in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes or until hot. Stir in drink mix until dissolved. Add coffee creamer and remaining milk. Serve over ice.
Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
ICED HAZELNUT ZABAGLIONES
An indulgent but refreshing Italian-style dessert
Provided by Jane Hornby
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Put all sauce ingredients into a small pan, bring to the boil, whisking, then let it cool completely to a silky, thickened sauce.
- Whizz all but 1 tbsp of the nuts in a small food processor until fine. Very roughly chop the rest, then set aside. Softly whip the cream with 1 tbsp sugar. Put the rest of the sugar into a pan, add 100ml water, then slowly heat until the sugar has dissolved. Turn up the heat, boil for 1 min, then take off the heat.
- Line two individual pudding basins or ramekins with cling film. Put the egg yolks and Marsala into a large bowl over a pan of hot water, then whisk until it starts to thicken and get foamy. Keep the beaters running and trickle the sugar syrup into the mix. Keep beating for about 5 mins until the mixture is thick and holds a trail. Take off the heat, then whisk until cooled. Add the cream, whisk again, then fold in the ground nuts with a metal spoon.
- Ripple half the sauce through the mix, spoon into the moulds, then fold the cling film over. Freeze the remaining mix in a tub or make more individual puds, if you like. Freeze for at least 4 hrs or overnight to set.
- Turn onto plates, then let ices sit for 10 mins to soften a little. Scatter over the chopped nuts, then pour a little sauce over to serve.
Nutrition Facts : Calories 621 calories, Fat 53 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Protein 6 grams protein, Sodium 0.07 milligram of sodium
ZABAGLIONE
Steps:
- Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
- Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
- Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
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