ITALIAN-STYLE CREAM "PUDDING"
There's actually no pudding in this creamy Italian-style dessert. Who knew part-skim ricotta cheese and fat-free half-and-half could taste so scrumptious?
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Sprinkle gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
- Pour gelatine mixture into blender or food processor. Add ricotta cheese; cover. Blend until pureed. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.
- Microwave jam in small microwaveable bowl on HIGH 15 sec. just before serving. Spoon 1/2 tsp. of the jam over each dessert. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 10 g
AUTHENTIC ITALIAN RICE PUDDING
Let Cooking Italian with Joe show you how to make my grandmother's authentic Italian world's best rice pudding! Truly smooth and silky texture that fills your taste buds with yum. Garnish with chopped nuts, cinnamon, and whipped cream.
Provided by Cooking Italian With Joe
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
- Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
- Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 45.3 g, Cholesterol 156.8 mg, Fat 19.3 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 11 g, Sodium 176.7 mg, Sugar 27.2 g
ITALIAN-STYLE CREAM PUDDING
Nutritional Facts Calories 278 Fat 24g Protein 10g Carbohydrate 6.5g Dietary Fiber 0g This is one of those dessert/snack recipes that I like to take with me on my long shift days. Mix in some fresh whole berries, or mash them up a bit and swirl them in if you are looking for some added variety.
Provided by Lance Washburn
Categories Other Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a medium pot, evenly sprinkle the gelatin over the cold water. Let stand 5 minutes.
- 2. Cook and stir over low heat until the gelatin is completely dissolved but don't let it boil.
- 3. Whisk in the cream, Splenda and vanilla. Pour the cream mixture into a blender. Add the ricotta cheese. Blend on high speed until pureed and smooth.
- 4. Pour into 6 custard cups or small dessert dishes. Chill at least 2 hours or until set.
ITALIAN PASTRY CREAM RECIPE
Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts.
Provided by Rosemary Molloy
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.
- In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
- In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
- Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!
Nutrition Facts : Calories 1420 kcal, Carbohydrate 130 g, Protein 22 g, Fat 91 g, SaturatedFat 51 g, Cholesterol 1044 mg, Sodium 182 mg, Sugar 109 g, ServingSize 1 serving
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