Creamy fruit pots recipe
- Dish type
Mixed berries and apple are dressed with a mix of crème fraîche and yoghurt, in a fresh dessert that can be made with any fruits in season.
9 people made this
- 4 tablespoons crème fraîche
- 300g natural yoghurt
- 1 apple, peeled and chopped
- 100g strawberries
- 100g raspberries
MethodPrep:5min ›Ready in:5min
- Stir together the crème fraîche and yoghurt in a bowl.
- Distribute the apple, strawberries and raspberries equally into 4 glasses. Add the yoghurt mixture on top. Keep cold until ready to serve.
Reviews & ratingsAverage global rating:(1)
Creamy Pumpkin and Red Bean Paste Pots de Crème Recipe
My great crusade recently has been an effort to use up all of the things that have been stockpiled away in my pantry cupboards. There are so many cans and containers of different things, and all of it needs to be put to use in some way! What use can be found for pumpkin butter? Some ideas easily leap to mind—maybe adding it to pancakes, pies, or ice cream. But what about the idea of combining it with red bean paste?
On the face of it, it seems like an odd marriage. The two flavors are quite distinct: red bean paste has a fruity, sweet, somewhat chocolatey flavor, whereas pumpkin butter has a bright sweetness with a hint of cinnamon and spice. I hadn&apost heard of anyone trying to mix these two ingredients before, but I decided to forge ahead.
The effort was well worth it. The flavors married perfectly, resulting in a smooth and creamy pot de crème. It was especially delicious when topped with some sliced fruit (for example, strawberries) or whipped cream.
Lapsang souchong, the variety of tea called for in this recipe, is made by smoking tea leaves over a cypress or pine wood fire. Steeping the tea in the milk mixture gives the dessert a subtle smokiness. Find Lapsang souchong at tea shops, specialty foods stores, and online at englishteastore.com. If you don't care for the taste of smoked tea, use Earl Grey instead.
Chocolate and orange go together like, well, pudding and whipped cream.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
2. Herbed: Stir 1/4 cup snipped fresh herbs (basil, chervil, chives, and/or parsley) into the batter before making crepes. Fill crepes as desired.Nutrition Facts per serving: 122 Calories, 5 g protein, 15 g carbohydrate, 5 g total fat (1 g sat. fat), 47 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 8% Vitamin C, 112 mg sodium, 7% calcium, 7% iron.3. Tomato-Avocado: Peel, seed, and mash 1 ripe avocado. Stir in 2 tablespoons snipped fresh cilantro. Fill crepes evenly with 4 ounces thinly sliced reduced-fat Monterey Jack cheese with jalapeño chile peppers, the mashed avocado, and 1 cup chopped cherry or grape tomatoes. Top filled crepes with 1/4 cup snipped fresh cilantro leaves.Nutrition Facts per serving: 274 calories, 13 g protein, 19 g carbohydrate, 16 g total fat (5 g sat. fat), 62 mg cholesterol, 3 g fiber, 4 g total sugar, 20% Vitamin A, 16% Vitamin C, 317 mg sodium, 30% calcium, 7% iron.4. Ham and Gruyère: Stir together 2/3 cup shredded Gruyère cheese, 1/2 cup reduced-fat sour cream, and 1 tablespoon Dijon-style mustard. Fill crepes evenly with 5 ounces thinly sliced lean ham and the cheese mixture. Top filled crepes with 2 tablespoons snipped fresh chives. Nutrition Facts per serving: 283 calories, 19 g protein, 16 g carbohydrate, 15 g total fat (7 g sat. fat), 96 mg cholesterol, 0 g fiber, 3 g total sugar, 10% Vitamin A, 2% Vitamin C, 663 mg sodium, 33% calcium, 7% iron.Creamy Fruit: In a small bowl stir together 1/3 cup plain Greek yogurt, 1 teaspoon honey, and 1/2 teaspoon vanilla. If needed, stir in milk, 1 teaspoon at a time, to thin to desired consistency. Fill crepes evenly with cheese mixture and 2 cups sliced fresh fruit or halved berries (peeled sliced peaches, sliced strawberries, raspberries, blackberries, and/or blueberries). Drizzle filled crepes with additional honey.Nutrition Facts per serving: 271 calories, 6 g protein, 32 g carbohydrate, 13 g total fat (6 g sat. fat), 74 mg cholesterol, 3 g fiber, 18 g total sugar, 10% Vitamin A, 30% Vitamin C, 118 mg sodium, 10% calcium, 7% iron.
22 Best Instant Pot Desserts That Take Easy Baking to a Whole New Level
From velvety cheesecake to creamy pudding, these Instant Pot desserts are so easy to whip up.
If you own an Instant Pot, you probably already know that this magical kitchen appliance can make the best recipes for weeknight dinners, from filling meat dishes to hearty soups, chilis, and stews &mdash but did you know that it can also make the most delectable desserts? Of course, you might think of the traditional oven as the best method when it comes to baking sweets, but using this handy electric multi-cooker can actually yield surprisingly great results for delicious cake, brownies, and other Instant Pot desserts &mdash not to mention it will churn out these scrumptious treats with minimal effort (and minimal time!). Plus, baking with this appliance basically guarantees that your creation will always come out super-moist and fudgy (so you never have to worry about super dry cake).
Here, we've rounded up some of the best Instant Pot desserts to make when you're looking to whip up a simple and delicious treat with ease. What sort of desserts can you make with a great Instant Pot, you ask? While cheesecakes and creamy puddings might be your immediate go-to options, there are plenty of other decadent treats you could make with this convenient device, including chocolate lava cakes, fruit cobbler, and even crème brûlée &mdash just to name a few. Whichever kind of sweet you're going for, though, the best part is that these dessert recipes are all super simple to make, and will come out of your Instant Pot with such little stress (and mess!) you'll be wondering why you hadn't been making your dessert this way the entire time.
Creamy Rigatoni with Seared Scallops
This creamy rigatoni with seared scallops is comfort-food heaven. Perfectly seared scallops nestled into a creamy, spicy sauce make for an incredible dinner!
I received beautiful scallops in my CSA box this week. I knew immediately, I wanted to try a rich, comforting bowl of rigatoni with seared scallops.
The base of the sauce is white wine and chicken stock. It is loaded with sliced sweet onion, capers, garlic, and crushed red pepper (one of my favorite combinations!). The sauce is finished with cherry tomatoes, white wine, chicken stock, and a healthy splash of heavy cream. It’s a rich sauce, but lemon juice and parsley add just the right amount of brightness to the sauce. You can serve this pasta any time of year – hot or cold weather!
How to make this Creamy Rigatoni with Seared Scallops:
This rigatoni with scallops is not terribly difficult to make but you will use three pots and pans, so it’s a little more labor-intensive than some recipes, but I promise, the finished product will be worth it.
First, you’ll make the sauce. Start by sautéing a sliced sweet onion and add minced garlic, drained capers, and plenty of crushed red pepper. Deglaze with white wine and chicken stock and bring to a boil. Toss in the quartered cherry tomatoes and let it simmer while you prepare the pasta.
Once the pasta has mostly cooked through, add heavy cream to the sauce along with parsley. and lemon juice. Using a spider strainer, toss slightly undercooked pasta (along with a bit of pasta cooking water) directly into the sauce and let it simmer a bit longer to thicken up the sauce.
While the pasta simmers, sear those scallops in butter and oil until cooked through! Toss the scallops with the pasta and
Looking for more pasta recipes? Check my archives!
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Creamy Overnight Fruit Salad Recipe
Fruit salad is a fresh addition to any Saturday brunch there's something about a crystal bowl filled with bright, colorful fruit that perfectly complements any Southern cook's menu plans. One downfall to a fresh fruit salad, however, is that it's hard to keep your bananas, apples, or other cut fruit from turning brown without a hefty squeeze of sour lemon juice when you're prepping in advance. This creamy overnight fruit salad is a nostalgic recipe that solves all these issues, and tastes wonderful doing it. With a base of canned fruit for convenience and a creamy, whipped "dressing" reminiscent of the flavors of lemon curd, this recipe is a hidden weapon in any church hostess' arsenal. It only takes 30 minutes to prep your dressing and ingredients, and it's an easy make-ahead dish when you know you'll be pressed for time on the day of your event. The "overnight" part is key, as well &ndash the flavors of the pineapple, grapes, bananas, cherries, and oranges start to blend with and sweeten the dressing once your salad has been in the fridge long enough. If you need any other reason to make this fluffy, sweet fruit salad &ndash the recipe makes enough to serve a crowd and is easily modified based on your tastes. It's a must-try for any Easter brunch menu or ladies' luncheon guests can't get enough!
Can I use canned passionfruit pulp in these cream pots?
If passionfruits aren't in season or you can't find ripe ones, then you can definitely used canned passionfruit. Just bear in mind that canned passionfruit usually comes sweetened, so you might need less sugar.
If after you have mixed the egg mixture with the passionfruit you find it isn't sweet enough then you can add extra sugar to the mixture and mix it gently to allow it to dissolve.
If you have fresh passionfruit that aren't super ripe then use the flesh but add an extra 2 tablespoons of sugar to your egg mixture.
Creamy Fruit Punch
Chill out by sipping on our cool and Creamy Fruit Punch. This fruity punch gets its creamy texture from one of our favorite sweet ingredients: ice cream! Enjoy it on a hot summer day or serve to friends at your next get-together. Everyone is going to love it!
What You'll Need
- 1 (12-ounce) can frozen fruit punch drink concentrate, thawed
- 1 (6-ounce) can frozen orange juice concentrate, thawed
- 3 cups pineapple juice
- 2 liters ginger ale
- 1 quart vanilla ice cream
What to Do
- In a large punch bowl, combine the fruit punch, orange juice, and pineapple mix well. Add the ginger ale and ice cream. Refrigerate until ready to serve.
For a really festive look, garnish with pineapple slices and a few raspberries.
Preheat oven to 350 degrees.
Gently heat the cream, SGF Creamy MCT and monk fruit in a saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.
Beat egg yolks in a small mixing bowl, about 1 minute. Add salt, and stir to combine. Then add in ¼ cup of the warm cream mixture and beat thoroughly. Gradually beat in the rest of the cream stirring constantly.
Using a ladle, pour the mixture into ramekins. Carefully pour enough hot water into a rimmed baking dish to come halfway up the sides of the ramekins. Bake until the edges are set but the center wiggles slightly, 45-50 minutes.
Creamy Rice Pudding
This creamy classic old fashioned rice pudding recipe is versatile and easy to make. White rice (preferably Arborio) is cooked with milk, sugar, vanilla extract, cinnamon, nutmeg, and cardamom.
Rice pudding can be served warm or cold. It will thicken as it cools. I serve it cold in the spring and summer and warm in the fall and winter.
Rice pudding can be made with a variety of rices but short grain stickier rices work best because the starch is released and makes it thicker. They also retain a little bit of shape instead of turning into mush.
I've made this creamy rice pudding with a variety of white rices: sushi, long grain jasmine, basmati, instant. The main difference is to modify the cooking times if you use a different rice. Arborio and sushi rice need to cook longer while shorter cooking times are used for jasmine, basmati, and instant rice.
Dried fruit like raisins is rather traditional in rice puddings. Add them in the last couple minutes of cooking time if you use them. I prefer to add some fresh whipped cream and fresh fruit.
Rice pudding is cooked in a combination of water and milk because milk burns easy. Starting in water simplifies the process and ensures that your pudding doesn't burn. The par cooked rice is transferred from the pot to the larger pan so that there is more surface area for the pudding to reduce.
Play with the sweeteners. Use less sugar if it's too sweet or try a different sweetener like honey or maple syrup.
Dairy free? Cool - try your favorite vegan alternative like almond, oat, rice, or coconut milk and skip the butter.
Don't like vanilla extract? Cool, leave it out or try almond extract.
Lastly, the spices are optional for rice pudding. I love a pinch of cardamom, but a lot of people don't have this in their kitchens or just don't like it. Leave it out, no problem!