Raspberry Sauce.

Ingredients (yield one cup):

• 1 pint fresh raspberries
• 1 cup honey or sugar
• 2 tablespoon raspberry liqueur (framboise) or orange liqueur
• crated orange zest and juice from one orange
• pinch of salt

Directions:

1. Combine raspberries, honey (or sugar), liqueur, and orange zest and juice in a small saucepan and put on medium-high heat. Bring to a boil and reduce the heat to simmer for 5 minutes until the sauce is thickened slightly. Add a pinch of salt and mix well.
2. Pass the sauce through a fine-mesh strainer. Toss away the solids. 
3. Serve immediately or cover and keep in the refrigerator until ready to use.

Note:

• Chambord raspberry liqueur is a common one at most liquor stores and is more expensive.
• Mathilde raspberry liqueur is a less expensive option among others.
• Some fruit liqueurs are candy sweet or cough syrupy. Making your own liqueur (Raspberry Liqueur Recipe) gives you control over the end result in terms of sweetness and alcohol level.

Homemade Raspberry Liqueur.

Ingredients:

• 12 ounces raspberries (about 2 1/2 cups)
• 1 cups gin, vodka or a red wine with a fruity note 
• 2/3 cup brandy (or use the same vodka)
• 1 cup sugar

Directions:

• Rinse raspberries and place in a container that comes with a tight lid. Mash and crush to break them up. Add vodka, (or wine), brandy, vanilla and sugar. Cover tightly with lid and shake well. Keep in cool place for 1 month.

Note:

• Don't use full-body red wine with too much tannin that may be too overpowering. Try light body low acidity red wines that are herbal, fruity and bright. You could try to make it with crisp, flowery and fruity white wines.
• Add lemon zest, vanilla, orange, honey, black currant to add more flavor and complexity.

My Dark Chocolate Pudding.

It can be serve chilled but I like it best when it's still slightly warm.

Ingredients (yield six servings):

• 1 cup of plain yogurt and 1 cup of whole milk (or 2 cups of heavy cream for full flavor)
• six ounces of bittersweet chocolate, finely chopped (See notes on my Chocolate Sauce)
• four large egg yolks, lightly beaten
• 1/4 cup of maple syrup or 3 tablespoons of sugar
• 2 tablespoon vanilla extract
• pinch of salt
• some whipped cream (or frozen yogurt, ice cream, optional)
• some dark chocolate shavings (optional)

Directions:

1. Preheat the oven to 325F. 
2. Melt the chocolate with 1/2 cup of whole milk in the top of a double boiler (what?) over medium-low heat and stir occasionally until the mixture is smooth.
3. Place the remaining 1/2 cup of whole milk and 1 cup of plain yogurt in a small saucepan, and bring to a simmer over low heat. stir occasionally until it's a little scalded with a light skin formed on top. 
4. Stir in the maple syrup or sugar and pinch of salt and remove the saucepan from the heat.
5. Add the hot mixture to chocolate mixture. Whisk until smoothly combined.
6. Slowly whisk the egg yolks into the mixture and return it to the double boiler. Cook it over low heat and stir constantly for 3 to 5 minutes.
7. Pour the pudding mixture into six individual small baking dishes or ramekins. Cover each bowls with foil and bake the puddings for 15 to 18 minutes until the edges are slightly firm but the centers are soft and jiggly when you shake the pan. .
8. Uncover the puddings and place them on a rack to cool. 

9. Cool for at least 60 minutes.
10. Served warm. Or cover and put into the refrigerator to chill after it's cooled completely.
11. Serve with a dollop of whipped cream, frozen yogurt, frozen Greek yogurt, or ice cream.

Note: 

• A double boiler is the same as using a metal bowl over, but not touching, a smaller pot with simmering water.
• Serves with cherries, raspberries and roasted nuts, like pistachios. 

My Warm Dark Chocolate Sauce.

Ingredients:

• 1/2 cup plain yogurt and 1/2 cup whole milk (or 1 cup heavy cream for fuller flavor)
• 1/2 cup dark maple syrup
• 10 ounces of 60 percent plus bitter-sweet chocolate, finely chopped. (Or use 5 ounces 70 percent plus bitter-sweet chocolate and 5 ounces 50 percent plus semi-sweet chocolate, finely chopped.)
• pinch of salt

Directions:

1. Combine the yogurt, milk (or heavy cream) and syrup in a small saucepan.
2. Put the saucepan over medium heat and bring to a low boil. Add the chocolates, salt and reduce the heat to low. Stir until the chocolate melts. Remove from heat. 
3. Serve immediately or cover and refrigerate until ready to use.

Note:

• To re-heat, microwave 15 second and stir, repeat four times (total heat up time is 1 min).
• The use of name designations for chocolates is subject to food regulations and there are usually three types of baking chocolates on the market: milk chocolate, semi-sweet chocolate and bitter-sweet chocolate, plus more names (sweet chocolate, dark chocolate) to confuse us.
• In the U.S., milk chocolate has to contain more than 10% chocolate liqueur, sweet chocolate - more than 15% and semi-sweet/bittersweet chocolate has to contain more than 35% chocolate liqueur.
• Different brands of chocolate vendors have different cocoa contents for these types and the listed percentage on the product may be higher than the actual chocolate liqueur/bits content. Therefore, don't expect the same sweetness in the result of prepared food, even when you use the same type or the type with the same designated percentage from different vendors.
• For example, if you use Ghirardelli bittersweet chocolate (designated 60%), use 10 ounce. If you use Scharffen Berger, Valrhona or Schokinag, use 5 ounces of their semi-sweet type (50%) and 5 ounces of their bitter-sweet type (70%). I like Guittard 72 % bittersweet for its smokiness and I use all ten ounces of this.
• What's in the rest of chocolates? Mostly sugar and cocoa butter, and milk in milk-chocolate.

Mocha Latte Sundaes!

Ingredients (yield 2 servings):

• 1 pint coffee frozen Greek yogurt (or chocolate flavor)
• 1 cup hot espresso or strong coffee
• 1 cup whole milk, steamed or whisked foamy in sauce pan
• 1/4 cup warm dark chocolate sauce (See recipe here)
• unsweetened whipped cream (optional)
• chocolate shavings from 75 percent or more dark chocolate
• 4 squares of brownies (2-inch size)

Directions:

1. If you don't have an coffee machine or a milk steamer, heat up whole milk to a rolling boil in a saucepan and whisk it to make it foamy and frothy.
2. Microwave the brownies for 15 seconds, or wrap them in tin foil and warm up in 350F oven for 10 min.
3. Place each brownie in a dessert cup and top with frozen Greek yogurt or ice cream. Pour 1/4 cup of the espresso and 1/4 cup of frothy milk over each serving. Drizzle each with 1 tablespoon of warm dark chocolate sauce. 
4. Serve with whipped cream on top if desired and sprinkle chocolate shavings. Serve warm.

Kahlua Coffee Liqueur

Note:

• Can also use frozen yogurt to replace frozen Greek yogurt or ice cream. Frozen Greek yogurt contains more protein and is thicker than frozen yogurt. Ice cream contains more fat from heavy cream and that's what makes it so tasty. 
• Can use coffee liqueur, such as Kahlua, for adults. Replace 1 to 2 tablespoon of coffee with the liqueur.
• Can use cold brew coffee concentrate, use 1/2 cup coffee concentrate and 1/2 cup water, mix and heat up to replace 1 cup of hot espresso.
• Can use hazelnut syrup or caramel sauce to replace chocolate sauce.
• Use hot chocolate and almondmilk instead of coffee and steamed milk for kids.
• Can top with roasted and chopped nuts, such as pistachios, walnuts, or cashews.
• Can top with raspberries or quartered strawberries.
• Can top with vanilla caramel gelato for a little cold crunchiness.

Ice Cream Sandwiches With Goodies!

What can beat ice cream sandwiched in the best cookies?

The answer is, a lighter ice cream sandwich, lower in calories but just every bite as delicious!

A treat like this is the best way to engage young children in learning how to eat healthier by trying new combinations.

Well, I've fooled you in the title as I would use frozen Greek yogurt to replace ice cream, but I can guarantee it's every bit as gratifying!

Ingredients:

• Frozen Greek yogurt - your pick of flavor.
• Ginger Snaps, Graham crackers, or thin wafers or cookies like Pepperidge Genevas for extra nuttiness
• Sliced fruits, banas, strawberries, cherries, kiwis, raspberries, even pomegranates, papaya dices, mango dices, you name it.
• Roasted and chopped nuts, such as walnuts, pecans, pistachios, cashews, almonds
• Dark Chocolate nibs chopped up in the same size of chopped nuts

Directions:

1. It's an open buffet. You are the boss of your crackers or cookies. Layer your pick with fruits and frozen Greek yogurt, sandwich up and roll the side in chopped nuts, chocolate nibs.
2. I think that's good enough but if you desire, you can drizzle chocolate syrup over the top.
3. If you can wait, place on flatware and freeze for 20-30 min to firm up.
4. Dig in.

Icy Espresso Granita for Summer.

This is better than the ice cream, and it's lighter!

Ingredients:

• 2 cups strong coffee, warmed up
• 1/3 to 1/2 cup sugar
• some whipped cream or use the light whipped topping to save 50 calories
• 1/2 cup shaved dark chocolate (I like 75% and above)

Directions:

1. Add the sugar into coffee and stir to  dissolve it. Pour the mixture into a shallow metal baking pan, about one inch deep, and place in freezer.
2. After 18 to 20 min when the mixture just starts to freeze, Take out and use a fork to scrape and turn the ice. Break up the ice when you scrape can make the texture and mouthfeel fine and smoother. Repeat freeze and scrape/turn every 30 min until it's frozen through.
3. To serve, use a tall glass or wine glass. Layer a scoop of the granita ice with whipped cream and some chocolate shavings and repeat a second time for another set of granita, cream, chocolate layers.
4. Enjoy.

Note:

Whip your own fresh cream isn't hard at all. It tastes better and it is healthier than that from a can.

Crispy Apple Turnover.

I love a nicely baked turnover that contrasts in the texture between the crisp layers of crust and the creamy, soft, oozy, and warm filling, especially when it just got out of the oven.

Ingredients (yield 6 servings):

• loose flour to keep pastry sheet from sticking
• 3 granny smith apples, peeled and remove core
• 1 egg white, beaten
• 1 sheet of puff pastry, defrosted but chilled in refrigerator
• 1 cup water
• 1/3~1/2 cup of sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• lemon juice form one lemon

Directions:

1. Flour a working surface and roll the puff pastry into a 9-inch x 15-inch retangle. Cut the pastry into 6 squares equally. Refrigerated until ready to use.
2. Cut apples into half inch chunks.
3. Bring the water and sugar to a boil. Add apple chunks, cinnamon, ginger, nutmeg and lemon juice to sugar water and simmer until apple chunks soften and the syrup thickens, about 5~7 min. Set aside to cool.
4. Preheat the oven to 425F. When the apple filling cools, put 2 to 3 tablespoons of apple mixture onto the puff pastry squares toward one end. Fold up over the filling to make a triangle and pinch the edges to seal. Press with the tips of a fork to mark creases.
5. Transfer the turnovers onto a baking sheet. Brush with the egg white. Bake 12 to 15 min until the dough is crispy and golden brown.

Strawberry Shortcake.

Ingredients:

• 2 cups sliced strawberries
• 1/4 cup balsamic vinegar
• pinch of black pepper
• 1 tablespoon of butter (optional, or use olive oil)
• 4 wedges of angel food cake, 1-inch thick
• some whipped cream 

Directions:

1. Mix the strawberries, vinegar, and pepper. Let it macerate for 10 min.
2. Heat up a grill or stovetop pan. Add the butter or olive oil. Grill the cake slices and cook until caramelized and browned. 
3. Transfer to dessert plates, top with strawberries, the liquid. Serve with a dollop of whipped cream.

Note:

We cut back the ice cream, brownies and molten chocolate that often crank up quite a lot of calories as often done in most restaurants, and make it much lighter!

Baked Apple.

1. Cut off the center of one apple but leave the bottom uncut. Fill out the hole with 1 tbsp maple syrup, 2 tsp olive oil, 1/8 tsp ground cinnamon, 1 tbsp red wine.
2. Bake in preheated 350F oven for 42-27 min.