Chocolate Mousse

July 14th, 2010 | Posted by admin

A delicious dessert everyone will enjoy. This light dessert is a favorite and looks great in a trifle dish! I originally received this recipe years ago before eating gluten free. I have modified it so that it tastes just as good as the original recipe, if not better!

Ingredients

• 1 Whole GF Angel Food Cake or 1 Package Gluten Free Pantry Angel Food Cake Mix, prepared
• 1 Package (12 oz) Semi Sweet Chocolate Chips
• 3 Eggs
• 2 Pints Whipped Cream
• 3+ Tsp Powdered Sugar

I have made this recipe by both buying a gluten free angel food cake and also by making the cake using the gluten free pantry mix. Either way turns out great, but I prefer to make the cake from the mix, it seems to taste fresher that way.

Break angel food cake into pieces, arrange first layer in trifle dish (this also works as one layer in 9 x 12 glass lasagna pan)

Melt chocolate chips in microwave, stirring often. Cook on high for 30 second, take out of microwave and stir. Repeat until all chocolate is melted. Once melted, set aside to cool.

Whip cream with powdered sugar until fluffy.

Add eggs to cooled chocolate and mix

Fold in whipped cream to chocolate mixture

Pour whipped cream/chocolate mixture onto first layer of angel food cake, repeat layers to top of trifle dish (or pour entire mixture over single layer in glass pan).

This dish also looks nice and tastes good with shredded hershey bar or heath bar over the top.

Cover and refrigerate overnight or for 2-3 hours.

Enjoy!

Brad Mateja has been cooking gluten free for his son and family for over 6 years.

July 11th, 2010 | Posted by admin

When it comes to making desserts for my family during the hot summer months, I look for recipes that don’t involve turning on my oven. The recipes have to be easy, with common every day ingredients and more importantly, taste great!

When it comes to making these pies, it’s important to remember that they need to be chilled for several hours before serving them. If desired, you can garnish your pies with some whipped topping.

These recipes would be great for everyday desserts or prepare one for your next family gathering.

Chocolate Chiffon

1 baked pie shell

1 env. unflavored gelatin

1/4 c. cold water

1/2 c. sugar

1/2 c. cocoa

1/2 tsp. salt

1 1/4 c. milk

3 egg yolks

1 c. heavy whipping cream

3 egg whites

Sprinkle gelatin over water in a bowl; let stand for 5 minutes. Combine sugar, cocoa and salt in a saucepan. Stir in milk and egg yolks. Cook over low heat stirring constantly, until mixture thickens slightly, do not boil. Remove from heat. Add gelatin; stir until dissolved. Chill for 1 hour. Whip cream until peaks form. Gently fold whipped cream into chocolate mixture; beat egg whites and add to chocolate. Pour mixture into pie shell. Chill until set.

Chocolate Amaretto

1 graham cracker crust

1/3 c. cocoa powder

1 c. sugar

1/3 c. cornstarch

1/4 tsp. salt

2 3/4 c. milk

3 tbsp. Amaretto extract

2 tbsp. butter

1 tsp. vanilla extract

Combine cocoa, sugar, cornstarch and salt in a saucepan. Gradually blend in milk, stir until smooth. Cook over medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Blend in Amaretto, butter and vanilla. Pour into pie crust. Chill until firm.

Chocolate Banana Cream

1 baked pie shell

2 oz. unsweetened baking chocolate

2 1/2 c. milk

1 c. sugar

5 tbsp. cornstarch

1/2 tsp. salt

3 egg yolks, beaten

1 tbsp. butter

1 tsp. vanilla extract

2 med. bananas, sliced

1 c. whipped cream

Place baking chocolate and 1 1/2 cup of milk in top of double boiler over simmering water; heat and stir until melted. In a bowl combine sugar, cornstarch and salt; blend in remaining 1 cup of milk. Gradually add to chocolate mixture, stirring constantly. Immediately add egg yolks. Cook until mixture thickens, stirring constantly. Cook and stir 5 additional minutes. Remove from heat; add butter and vanilla. Pour into a bowl. Cool. Spread a small amount of filling over the bottom of the pie shell. Arrange a layer of banana slices on top of filling. Spread remaining filling. Cover bowl and chill.

Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. You can contact Shelly at:
Web: http://www.classybusinesswomen.com
Recipe Blog: http://wahmshelly.blogspot.com

July 8th, 2010 | Posted by admin

Most of the time, you need money in order to get the resources you needed to fuel your desire of losing weight. This time, you only need to read this article about Free South Beach Diet Menus and you will finally come to know how to add variety to that boring diet. We give you comprehensive meal plans for five days below:

Day 1: For breakfast, you can have a vegetable omelet, which is not so heavy but will give you the energy needed to have a good morning start. For lunch, you can have a Shawarma salad with sauce and cucumber. Dinner can be grilled shrimp and lentil curry and banana pudding for dessert. For two snacks in the day, you can have string cheese or peanuts.

Day 2: Hard-boiled egg and Canadian bacon are best for breakfast. Osso Buco Cauliflower Medley for lunch and for dinner, you can have Tausi Fish Fillet, Garlic Kangkong, and Chocolate Mousse for Dessert. Snacks can be a jello or chocolate mousse.

Day 3: Breakfast is Bacon Frittata and spinach while Thai Beef Salad for lunch. For dinner, you can have Chicken Adobo and Monggo Soup while Almond Gelato for dessert. Snacks can be Tuna Salad or Laughing Cow.

Day 4: Free South Beach Diet Menus for the fourth day starts Luncheon Meat Omelet for breakfast, followed by Chicken Teriyaki and Miso Soup for Lunch. For dinner, you can have Salpicao and Garlic Mushroom, and Coffee Custard for Dessert. Snacks can be a chicken salad or vegetable crudite.

Day 5: Grilled Bangus with Scrambled Egg make for perfect breakfast. Chicken Inasal Brochette with Sukang Sinamak and mixed vegetables for Lunch while Vietnamese Salad with Beef and Vietnamese Dressing for dinner. You can choose Vanilla Pudding for dessert and Chicken Dogs and Dip or cashew nuts for snacks.

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