Who doesn’t revel in a decadent dessert?
Whether you’re savoring a sliver of wealthy homemade chocolate cake for a birthday or sharing a slice of creamy raspberry cheesecake after a meal with a loved one, we all experience indulging for a special occasion. I want to share some of my favored twists to lighten up your cakes as we welcome spring and the celebrations like Easter and Mother’s Day that accompany the new season.
Cheesecake is so flexible – from chocolaty to fruity, the options are infinite. While it’s first-rate to indulge within the actual aspect sometimes, I even have a creamy and engaging alternative you may enjoy extra frequently. My key is the usage of ricotta cheese! Add some ricotta, maple syrup, and vanilla to a food processor and blend till smooth. Serve like a parfait with crushed graham crackers, sparkling fruit, or a homemade chia jam. Try including cocoa powders in the ricotta mixture and pinnacle with sparkling bananas or raspberries!
Trifle is an English dessert; it is so deliciously smooth to make. It jogs my memory of the summer season with fresh fruit and cream layers. Traditionally, trifles are made using cookies, leftover cake, or tarts with rice pudding and whipped cream layers. My tip: change the cookies for some fluffy angel meal cake. You also can layer in an aggregate of vanilla skyr yogurt and a touch swirl of lemon curd for some brightness. I love using fresh strawberries in a trifle, but any of your favorite results will paint wonderfully.
Want to try something one-of-a-kind? This creamy coconut mango rice pudding is worth a strive! The candy Kent mango and coconut honestly scream, “Spring is right here!” Starchy and creamy, the sticky rice has the appropriate texture. Try swapping the white rice within the PC moist brown rice recipe for additional nuttiness and fiber. Don’t have any mango reachable? Pineapple works first-rate with this recipe, as do clean (or frozen) berries.
You may revel in your traditional decadent dessert; however, if you love having greater-than-occasional chocolates, these lightened-up cakes will satisfy any sweet enamel. Don’t forget to feature some fresh fruit – it is naturally sweet, despite everything, and brings a deliciously fresh sweetness, vibrant coloration, and a nutrition raise to any dessert.
Creamy Coconut Mango Rice Pudding
- Ingredients:
- ½ cup (125 mL) PC Premium Medium Grain Sticky Rice
- ½ cup (a hundred twenty-five mL) granulated sugar
- Pinch salt
- 2 cups (500 mL) 2% milk
- One can (four hundred mL) coconut milk
- Half PC Black Label Madagascar Bourbon Vanilla Bean
- Two massive egg yolks
- ½ cup (a hundred twenty-five mL) 2% milk
- ¼ cup (50 mL) unsweetened dried coconut
- 1 PC Flavour Burst Kent Mango
Instructions:
Heat rice, sugar, salt, 2 cups milk, and the coconut milk in a saucepan over medium warmness. Cut the vanilla bean in half lengthwise, scrape the seeds out, and upload the seeds and pods to the saucepan. Bring to a boil, stirring occasionally. Reduce warmth to low; cowl and simmer 25 mins, going often or till rice is soft and aggregate is thickened.
Stir together yolks and ½ cup milk in a bowl. Stir half the rice pudding; the stirred mixture lowers back into a saucepan. Cook for 2 mins, stirring. Scrap the mixture into a bowl; place a piece of the plastic wrap on the pudding surface without delay. Place the bowl in a large bowl filled with ice and water and allow it to cool for 15 minutes.
Meanwhile, toast coconut in a small frying pan over medium-low warmth, stirring until golden and fragrant, approximately 4 minutes. Let cool.
Transfer rice pudding to refrigerator; relax for 90 minutes or till cold.
Discard vanilla pod. Divide pudding among six dessert bowls. Peel and dice mango; sprinkle mango and coconut over pudding and serve.
