Recipe for Light chocolate torte

Recipe for Light chocolate torte
Ingredients of recipe for Light chocolate torte
50g/2oz whole blanched almonds
3 tbsp plain flour
75g/3oz plain chocolate (70% cocoa solids), finely chopped
50g/2oz cocoa powder, sifted
200g/7oz caster sugar
2 egg yolks
1 tbsp brandy
4 egg whites
10-15ml/2-3 tsp icing sugar, for dusting
Whipped cream and chocolate shaving, for serving

Method of recipe for Light chocolate torte
1. Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Brush the sides of a 20cm/8in springform tin with oil. Line the base with greaseproof paper. Finely chop the almonds in the food processor and then mix with the flour.
2. Whisk the egg whites in the mixer bowl with the whisk until softly peaking, then add in 50g/2 oz of the caster sugar and whisk until stiff. Transfer to another bowl. Change to the k beater then on low speed mix together the chocolate, cocoa and 150g/5oz sugar. With the splashguard in place whisk in 150ml/ ¼ pint boiling water to melt the chocolate and make the mix smooth. Whisk in the egg yolks and brandy.
3. Whisk the flour and almonds into the chocolate mixture. With a metal spoon, fold a quarter of the egg whites into the chocolate, then fold in the rest.
4. Spoon the mixture into the tin. Level if necessary. Bake on the lower shelf for 30-35 minutes or until a skewer pushed into the centre comes out with a few moist crumbs. Transfer the tin to a wire rack – the torte will sink like a soufflé.
5. Loosen the edges with a knife. Remove the side of the tin. Slide a knife between the torte and the paper and transfer to a serving plate. Dust with icing sugar. Top with spoonfuls of whipped cream and chocolate shavings.

Recipe for Italian Hazelnut Cake

Ingredients of Recipe for Italian Hazelnut Cake
225g/8oz bag blanched or unblanched
hazelnuts
5 eggs
175g/6oz caster sugar
100g/4oz butter, melted
1 tsp vanilla extract

Method of Recipe for Italian Hazelnut Cake
1. Heat oven to 180°C/fan 160°C/gas 4. Butter and line the base of a 20cm/8” round deep cake tin. Finely chop the hazelnuts in the food processor.
2. Separate the eggs then using the whisk, whisk the egg whites until stiff then transfer to another bowl.
3. Tip the sugar onto the yolks in the mixer bowl and using the k beater whisk for about 3 minutes on speed 3-4 until the mixture leaves a trail on the surface when the whisk blades are lifted.
4. Gradually whisk in the butter, then fold in the hazelnuts and vanilla.
5. Fold the egg whites into the cake mixture in four equal batches, using a metal spoon. Pour into the prepared tin and bake for 50-60 minutes until cake feels firm and bounces back when pressed in the centre. Cool in tin
for 10 minutes, then turn out, peel off the paper and cool.
6. Serve with whipped cream and warm chocolate sauce. For the sauce, warm 142ml/1/4 pint tub double cream until just boiling, take off the heat and stir 100g/4oz dark chocolate pieces, to make a smooth glossy sauce. To serve, drizzle the sauce over the cream.

Heart Shaped Faces – 18 cookies

Ingredients
100g/4oz slightly softened butter
50g/2oz caster sugar
175g/6oz plain flour
Pinch of salt
A few drops of vanilla essence

FOR THE ICING
175g/6oz icing sugar sifted
½tbsp lemon juice or water

FOR THE DECORATION
Small tubes red, yellow, green and black writing icing (available in most supermarkets).
Mini coloured sugar balls used for cake decoration for the eyes.

Method
1. Preheat the oven to 180°C/350°F/Gas 4. Place the butter and sugar into the mixer bowl with k beater and mix on speed 2 until thoroughly mixed. Sift together the flour and salt into the butter mixture together with a few drops of vanilla essence and mix on speed 2 to form a fairly stiff dough. If the dough is too dry add a little water.
2. Form the dough into a ball using your hands, then roll out thinly on a floured work surface using a rolling pin dusted with flour. Cut into heart shapes using biscuit cutters. Collect all the trimmings together and roll these out again to make more biscuits. Arrange on greased or lined baking sheets and bake for about 12 to 15 minutes or until the biscuits are lightly golden.
3. To make the icing, put the icing sugar in a bowl with enough lemon juice or water to make a good spreading consistency. Spread the icing onto the cooled biscuits with a small palette knife. When set decorate each cookie to look like a face using the tubes of writing icing and sugar balls for eyes.

Doughnuts

Ingredients
450g (1lb) strong plain white flour
5ml (1 tsp) salt
50g (2oz) butter
50g (2oz) caster sugar
7g sachet (11/2 tsp) fast action dried yeast
1 egg
140ml (1/4 pint) lukewarm milk
Oil for deep frying
Caster sugar for sprinkling
45ml (3 tbsp) seedless raspberry jam

Method
1. Lightly oil 2 baking sheets. Place the flour, salt and butter in the mixing bowl. Fit the K beater and mix on speed 1 to incorporate the butter into the flour. Mix in the sugar and yeast.
2. Replace the K beater with the dough hook. Add the egg, lukewarm milk and about 90ml (3fl oz) lukewarm water and mix on minimum speed to form a soft dough.
3. Knead for 5-6 minutes on minimum speed, until the dough is smooth and elastic. Remove the mixing bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.
4. Using the dough hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to a lightly floured surface and divide in half to make 8 ring and 8 jam doughnuts.
5. Cover half the dough. Roll the remaining dough to a thickness of about 1.25cm (1/2 inch). Using a 7.5cm (3 inch) plain cutter, cut out 8 rounds. Remove the centre with a 4cm (1 1/2 inch) cutter to make 8 ring doughnuts.
6. Place on a prepared baking sheet and cover with oiled clear film. Divide the remaining dough into 8 and shape into round balls. Place on the other baking sheet and cover as before.
7. Leave the doughnuts in a warm place to rise for about 30 minutes, until doubled in size. Heat the oil for deep-frying to 180°C/350°F or until a cube of stale bread when added to the oil, turns golden brown in 30-60 seconds.
8. Cook the doughnuts, 3-4 at a time in the oil, for about 4-5 minutes, or until golden. Remove
using a slotted spoon and transfer onto absorbent kitchen paper to drain.
9. Toss in caster sugar and set aside to cool. For the jam doughnuts, heat the jam with 5ml (1 tsp) water in a small saucepan, until warm, stirring to combine. Cool and place in a piping bag fitted with a small plain nozzle.
10. Using a skewer make a small hole in the side of each round doughnut to insert the jam. Place the piping nozzle in the hole and squeeze a little jam into each doughnut.

Rainbow candle cake

CAKE
150g/5oz good quality milk chocolate
175g/6oz self-raising flour
1 tsp baking powder
150g/5oz golden caster sugar
150g/5oz very soft, slightly salted butter
3 large eggs
3 tbsp milk
1 medium banana, mashed

Method
1. Preheat the oven to fan 160°C/ conventional 180°C/gas 4. Butter and line the base of two 20cm, 8in sandwich tins. Coarsely grate two thirds of the chocolate using the large shredding plate and chop the rest in the food processor. Set aside.
2. Put the flour, baking powder and sugar into the mixer bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft). Beat together using the k beater with splashguard on speed 3, then increase to 5 for about 2 minutes until light and fluffy. Lightly fold in the grated, chopped chocolate and mashed banana.
3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.
4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack; remove the lining paper and leave to cool for about 1 hour before icing.
5. Break up and melt 225g/8oz white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes. Now stir in 200ml/7floz créme fraiche (or soured cream) until smooth and shiny, then let cool and thicken (5 minutes or so). Spread one sponge with just under half of the chocolate mixture. Place the other cake on top and spread the remaining icing over the top. To decorate, sprinkle with dolly mixtures or jelly sweets and arrange rainbow coloured candles in a circle in the middle of the cake.

All in one basic birthday cake

Ingredients
225g/9oz self-raising flour
1 tsp baking powder
200g/8oz caster sugar
200g/8oz butter, softened
4 large eggs
1 tbsp milk

Method
1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Grease a deep 20cm/8in round cake tin and line the base with greaseproof paper.
2. Put the flour, baking powder, sugar, butter and eggs into the mixer bowl and using the k beater mix on low speed until everything is mixed together. Increase the speed to max. and whisk for 2 minutes. Stir in the milk.
3. Spoon the mixture into the tin and level the top. Bake for 45-50 minutes or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.
Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. Keeps in an airtight tin for 2-3 days.

ADDING THE FLAVOURING Chocolate:
replace 25g/1oz flour with 25g/1oz cocoa powder. Orange: stir the finely grated zest of 1 orange into the mixture with the eggs. Vanilla: add 2 teaspoons of vanilla extract

Perfect pancakes

Ingredients
100g/4oz plain flour
Pinch of salt
1 egg
300ml/ ½ pint milk
1 tbsp vegetable oil

Method
1. Place the flour and salt into the mixer bowl with splashguard. Add the egg and a quarter of the milk. Using the whisk on speed 1, mix until smooth. Gradually whisk in the remaining milk to make a smooth batter.
2. Pour into a jug and leave to stand for 3 minutes.
3. Heat the minimum of oil in an omelette pan (6 inch), pour in just enough batter to cover the base of the pan.
4. Cook over a moderately high heat for about a minute, then toss or turn to cook the other side for another 30 seconds.
5. Transfer to a plate and repeat with the remaining batter to make 8 pancakes, stacking with greaseproof in-between.
6. Serve sprinkled with lemon and sugar or jam.

Chocolate fudge mini-cakes

Ingredients
FOR THE CAKES
125g/5oz soft butter
125g/5oz golden caster sugar
3 medium eggs
100g/4oz self-raising flour
25g/1oz cocoa, sifted

FOR THE FROSTING
75g/3oz milk chocolate, broken
75g/3oz soft butter
150g/5oz icing sugar sifted
Chocolate flake or sweets to decorate

Method
1. Heat oven to 190°C/fan 170°C/gas 5 and put 12 cases into a 12 cup bun tray. Tip all the ingredients for the cake into the mixer bowl and using the k beater start on speed 1-2 and then increase to max for 2 minutes until smooth. Divide between the cases so they are three quarters filled, then bake for 12-15 minutes until risen. Cool on a wire rack.
2. For the frosting, microwave the chocolate on high for 1-2 min until melted. Cream the butter and sugar
together in the mixer bowl with k beater, then beat in the melted chocolate. Spread on the cakes and decorate with the chocolate or sweets.

Fruity home made biscuits

Ingredients
225g/8oz butter, softened
175g/6oz light muscovado sugar
½ tsp vanilla extract
1 egg
350g/12oz self-raising flour
50g/2oz chopped dates
25g/1oz raisins
50g/2oz dried blueberries

Method
1. Lightly grease 2 baking sheets. Heat oven to 180°C/fan 160°C/gas 4. Place the butter, sugar and vanilla into the mixer bowl fitted with the k beater and beat together on speed 1-2 to combine and then at speed 4-5 until pale and cream coloured. Then beat in the egg. Sift over the flour and mix in at minimum speed to combine. Finally, mix in the fruit.
2. Shape the mixture into a log about 4cm in diameter, wrap in cling film and place in the fridge until firm (about 30 minutes). You can keep this dough in the fridge for up to 2 weeks, covered in cling film.
3. When ready to cook, slice to 1cm thick circles, place on a lightly greased baking tray and bake for 10-15 minutes.

Courgette griddle cakes

Ingredients
375g/13oz courgettes,
1/2 tsp curry powder
1 fresh red chilli, seeded and finely chopped
1 garlic clove, finely chopped
2 spring onions, finely chopped
1/2 tsp fresh thyme leaves
1 egg, lightly beaten
75ml/2 1/2fl oz milk
125g/5oz plain flour
1 1/2 tsp baking powder

FOR THE TOPPING
4 tbsp of your favourite chutney or
spicy tomato dip
125g pack mozzarella, cut into small cubes

Method
1. Grate the courgettes using the fine shredding plate and transfer to a colander, sprinkle with salt and toss well. Leave for 20 mins then rinse and squeeze them between your hands to extract any water, then blot on kitchen paper to dry. Chop the spring onions, chilli, garlic and thyme in the processor or liquidiser.
2. Place the courgettes, curry powder, chilli, garlic, spring onions, thyme leaves, salt and plenty of pepper into the bowl with the k beater. Mix in the egg and milk on speed 2-3, sift in the flour and baking powder, then mix again to combine.
3. Lightly oil a non-stick frying pan and fry heaped teaspoonfuls of the batter for 3 mins on each side. Keep warm while you use up the remaining batter - you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)
4. To serve, heat the oven to 200°C/fan 180°C/gas 6. Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella. Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.

Two layered Birthday Cake

Ingredients:
2 ¼ cups all-purpose flour
1 2/3 cups sugar
170 grams butter or margarine softened 
2/3 cup baking cocoa
1 ¼ cups water
1 ¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
¼ teaspoon baking powder
2 large eggs
Strawberries
Chocolate fudge frosting 
Chocolate to sprinkle ( I used Cadburys flutes).

Directions:1- Heat oven to 350 f. grease bottom and sides of two 9-inch round pans with butter.
2- In a large bowl beat all ingredients except frosting and strawberries with electric mixer.
3- Bake pans for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool pans for 10 minutes. Remove from pans to wire rack and cool completely.
4- Cover first cake with frosting then add some sliced strawberries, cover the bottom of the second cake with frosting and place on top of the first cake. Then cover both cakes completely with frosting, grate chocolate on top and add strawberries for decoration. 

Sugar Cookies

Ingredients
1 cup real butter (no substitutions!)
1 cup sugar
1 egg (make sure to use a large or extra large egg)
1 ½ teaspoon almond extract (or other flavor of your choice, like vanilla)
3 cup flour
1 ½ teaspoon baking powder
½ teaspoon salt


Method
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.


In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined. Chill the dough in the fridge for about an hour, or use this great tip to make things easier:


When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:


When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.


Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Raspberry Lemon Tart

Ingredients:
Pastry* 1 cup unsalted butter, room temperature
* 1/3 cup sugar
* 4 egg yolk
* 2 cups all purpose flour
* 1 teaspoon salt

Filling* 1/3 cup fresh lemon juice
* 1/4 cup sugar
* 4 egg
* 1 cup whipping cream
* 1 tablespoon lemon zest

To Assemble* 4 cups fresh raspberries, red, golden, and/or black


Method:
Pastry
1. Cream butter and sugar together until smooth. Add egg yolks and blend.
2. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute.
3. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling.
4. Preheat oven to 190 c.
5. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 –inch thick.
6. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes.
7. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and center of shell is dry. Allow to cool before filling.

Filling1. Reduce oven temperature to 160 c and place tart shell on a baking sheet.
2. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.
3. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing.

To Assemble1. Arrange raspberries on top of tart – I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving.

Chocolate snickers ravioli

Ingredients:
* 1 sheet frozen ready-rolled puff pastry, partially thawed
* 60g Snickers chocolate bar, cut into 8 slices
* Icing sugar mixture, for dusting

Method: Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Cut pastry into 4 equal strips. Cut each strip into 4 squares. Place 1 piece of Snickers on 1 pastry square. Top with another pastry square. Using a fork, press edges together to seal. Repeat with remaining pastry squares and Snickers pieces. Place on prepared tray.

Bake for 10 to 12 minutes or until golden and puffed. Set aside for 3 minutes for filling to cool. Dust with icing sugar. Serve.

Chocolate chip cookies

Ingredients

* 125g dark chocolate, minimum 70% cocoa solids
* 150g flour
* 30g cocoa, sieved
* 1 teaspoon bicarbonate of soda
* 1/2 teaspoon salt
* 125g soft butter
* 75g light brown sugar
* 50g white sugar
* 1 teaspoon vanilla extract
* 1 egg, cold from the fridge
* 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips


Method:1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Betty Crocker's chocolate cake

Ingredients

*2 1/4 cup flour
*1 2/3 cups sugar
*3/4 cup butter
*2/3 baking cocoa 
*1 1/4 cups water
*1 1/4 tsp baking soda
* 1 tsp salt
*1 tsp vanilla
* 1/4 tsp baking powder
* 2 large eggs
* chocolate chips (optional)

Directions

Heat oven 180c. Grease your pan with cooking spray or butter.

In a large bowl beat all ingredients on low speed with you electric mixer , add chocolate chips (optional) mix well.

Pour into pan and bake 40-45 min until toothpick inserted in center comes out clean. when ready cool the cake for 10 min then remove it from the pan . Let cool for an hour 


Chocolate fudge frosting:
*2 cups sugar
*1 cup baking cocoa 
*1 cup milk
*1/2 cup butter
*1/4 cup light corn syrup
*1/4 tsp salt
*2 1/2 to 3 cups of powdered sugar 
* 2 tsp vanilla 

In a sauce pan mix granulated sugar and cocoa. Stir in milk,butter,corn syrup and salt. Heat to boiling stir frequently. Boil 3 minutes then cool for 45 min .

Beat in powder sugar and vanilla with spoon until smooth.

Pancakes

Ingredients
* 1 cup all-purpose flour, (spooned and leveled)
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 2 tablespoons unsalted butter, melted, or vegetable oil
* 1 large egg
* 1 tablespoon vegetable oil
* Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup


Directions:

1.Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

2.In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

3.Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

4.For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

5.Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Watermelon Cupcakes

ingredients

For the cake
* 3 cups sifted cake flour
* 1 tablespoon baking powder
* 1/2 cup butter or margarine, softened
* 1 1/2 cups granulated sugar
* 3/4 cup milk
* 1/2 teaspoon pure vanilla extract
* 5 egg whites
*Red food coloring
*chocolate chips 

Frosting:
*Ready made white frosting or vanilla
*green food coloring
*green sprinkles

directions

Preheat oven to 180c. In bowl, sift together flour and baking powder. In large bowl, cream butter and sugar together with electric mixer until light and fluffy. Add flour mixture alternately with milk; mix well. Add vanilla. In separate bowl, beat egg whites until stiff but not dry; fold into batter add the red food coloring till you reach the desired color mix. Pour into prepared pan and then add the chocolate chips 4-5 on top of the batter. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Decorating : I used a ready made vanilla frosting or white its easier and faster , add the add green food coloring and mix well.

When the cupcakes are done and cooled down add the green frosting , to give it that watermelon looking effect with a toothpick make straight lines across the watermelon then add green sprinkles inside of it . 

Strawberry-Goat Cheese Bruschetta

ingredients

• 1 8-oz. baguette
• 1 Tbsp. olive oil
• 1 4-oz. log goat cheese (chevre)
• 1-1/2 cups sliced strawberries
• 1/2 cup arugula
• Olive oil
• Sea salt or coarse salt
• Freshly ground black pepper
• Snipped fresh herbs

directions

1. Heat broiler. Halve baguette crosswise, then lengthwise. Place cut sides up on large baking sheet. Brush with the 1 tablespoon oil. Broil, 3 to 4 inches from heat, for 1-1/2 to 2 minutes or until lightly toasted.
2. Slice and divide cheese among toasts. Top with sliced berries. Broil 2 to 3 minutes or until cheese and berries soften. Remove from broiler; top with arugula. Drizzle additional oil. Sprinkle salt, pepper, and herbs. Makes 4 servings.

recipe source: www.BHG.com

Sweet-Topped Raspberries

ingredients

• 2 tablespoons orange juice
• 1/2 teaspoon finely shredded orange peel
• 2 cups raspberries, blueberries, or sliced strawberries
• 2/3 cup thawed frozen light or fat-free whipped dessert topping
• 1/3 cup vanilla low-fat yogurt
• Finely shredded orange peel (optional)

directions

1. In a medium bowl stir together the 1/2 teaspoon orange peel and the orange juice. Add the berries; toss to coat.
2. For topping, in a small bowl stir together the dessert topping and yogurt.
3. Divide berry mixture among 4 dessert dishes. Spoon some of the topping over each serving. If desired, sprinkle with additional finely shredded orange peel. Serve at once. Makes 4 servings.
4. Make-ahead tip: Prepare fruit and topping mixtures; cover and chill in the refrigerator for up to 2 hours. To serve, assemble as above.

recipe source: www.BHG.com