Rachael Ray's 30-Minute Get Real Meals (33 page)

In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), 12 to 15 minutes. Remove the pan from the heat and, using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.

Add the ricotta and cinnamon to the warm syrup and stir gently until very smooth. Top the pears with the warm cheese mixture, then tumble some fresh blueberries over each serving.

Sweet, tart, crunchy, and creamy, this dessert is just about perfect, and low-carb to boot! This is perfect for Sunday brunch, or as a light and refreshing ending to a heavy winter meal. Try it with blood oranges when they’re in season, or your favorite combination of citrus fruits.

4
SERVINGS

Put the cookies into a food storage bag and crush them with a rolling pin or the back of a pan. Set aside. In a bowl, mix together the mascarpone and 1 tablespoon of the honey. Set this aside also as you make the citrus salad.

Slice the top and bottom off the orange and grapefruit so that the fruit sits upright. Remove the peel by slicing around the flesh, cutting deep enough to remove the outer membrane along with the peel. Cut the segments away from the membrane and transfer to a bowl. Squeeze a little of the juice from the remains of the orange and grapefruit over the segments. Stir in the lime zest, remaining tablespoon of honey, and mint.

To assemble the parfaits, divide the crushed meringue cookies among 4 tall, narrow glasses or ice cream dishes. Put ¼ cup of the mascarpone on top of the cookies in each glass, followed by one fourth of the citrus salad. Garnish with a mint sprig and serve immediately.

I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.

4
SERVINGS

CRUMBLE TOPPING

FILLING

Preheat the oven to 375°F. Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside.

To make the topping, in a bowl combine the almonds, oats, sugar, and spices. Add the butter, and, with your fingers or a fork, rub the butter into the dry ingredients until large, coarse crumbs form. Set aside while you make the filling.

To make the filling, put the berries into a strainer set over a bowl to catch the juices. Add the sugar and cornstarch to the juices and whisk until smooth and the starch dissolves. Gently fold the berries back into their juices, and divide the mixture among the greased ramekins. Top each filled dish with one fourth of the crumble topping and place on the baking sheet. Bake until bubbling hot and the topping is golden, about 20 minutes. Allow the crumbles to cool for at least 10 minutes before serving.

4
SERVINGS

EGGROLLS

CINNAMON CREAM

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Lay a phyllo sheet lengthwise on a large work surface and spray it with cooking
spray. Top the sheet with another phyllo layer and spray it again. Cut the sheet in half from top to bottom. Repeat the process with the 2 remaining phyllo sheets. (You will have 4 phyllo rectangles lying vertically on the work surface.) Sprinkle a quarter of the chopped chocolate along the bottom edge of each phyllo rectangle.

Halve the banana lengthwise and cut each half into two pieces. Lay a piece, cut side down, on top of the chocolate on the bottom edge of each phyllo rectangle. Sprinkle a little brown sugar over the banana. Fold about an inch of the side edges of the phyllo over the ends of the banana, and then roll the packet to form an eggroll shape. Repeat with the remaining bananas and transfer them to the baking sheet. Spray each roll with a little more cooking spray, then sprinkle a little cinnamon over each. Bake until golden brown and crisp, about 12 minutes. Remove from the oven and let cool for about 10 minutes before serving.

Meanwhile, in a mixing bowl, whisk the cream, brown sugar, and a couple dashes of cinnamon together until the brown sugar dissolves. Continue whisking until the cream thickens and begins to hold soft peaks. Transfer to a small bowl and sprinkle a little more cinnamon on the top.

To serve, cut the eggrolls in half diagonally and place on a platter with the cream “dipping sauce.”

4
SERVINGS

Put the plums, port, water, brown sugar, cinnamon, cloves, and peppercorns in a saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the plums are soft but still hold their shape, 12 to 15 minutes. Transfer the plums to a bowl with a slotted spoon, remove the spices, and
cover to keep warm. Increase the heat to medium-high and cook the remaining liquid until thick and syrupy, 3 to 4 minutes.

To serve, put a crepe on each of 4 dessert plates. Put a spoonful of plums on one quarter of each crepe. Then, fold the crepe over the filling to create a triangle shape. (The crepes can also be served folded in half like an omelet, or rolled.) Top each filled crepe with a dollop of whipped cream, then drizzle the warm port syrup over the top of each.

These crunchy, chewy treats are sure to satisfy any sweet tooth! Try adding dried cherries or chopped bittersweet chocolate (depending on how many carbs you’ve had for dinner).

12
COOKIES

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a bowl, whisk together the egg, egg white, sugar, and vanilla until smooth and the sugar is dissolved. Add the cocoa powder and whisk vigorously until the batter is smooth. Stir in the almonds and coconut until well combined. Use a mini ice cream scoop or spoon to drop 12 tablespoon-size mounds onto the baking sheet. Bake until they begin to brown, 10 to 12 minutes. Let the cookies cool for 5 minutes on the pan before transferring to a rack to cool completely.

This recipe takes a little planning, as it needs to chill before cutting. It comes together in a snap, however, and is truly yummy—just like the Creamsicles you had as a kid!

8
SERVINGS

Preheat the oven to 350°F.

In the bowl of a mini food processor, chop the pecans until very fine and transfer to a 9-inch pie plate. Stir the sugar into the pecans and add the melted butter. Mix until the pecans are completely moistened. Press the nuts evenly into the pan with your fingers to create an even crust. Bake until the crust is golden, 6 to 8 minutes. Set aside to cool. (Pop it into the freezer or fridge to speed up this process.)

When the crust is completely cool, make the filling. Mix the cream cheese together with the orange juice in a bowl until smooth. Open the gelatin packet, add ½ teaspoon to the cream cheese mixture, and stir vigorously until well mixed. Pour the mixture into the chilled crust and spread it evenly with a spoon or spatula. Pour the heavy cream and remaining gelatin into a clean bowl. With an electric hand mixer, beat the cream until soft peaks form. Pour the cream over the cream cheese filling and spread it decoratively over the top. Sprinkle the orange zest over the pie and refrigerate for at least 2 hours.

To serve, cut into 8 slices, plate, and garnish with a sprig of mint.

A classic—like biting into a chocolate-covered cherry, only lower in carbs, and better!

8
MINI TARTS

Spray a mini muffin tin with nonstick cooking spray and set aside.

Put the chocolate and milk into a heat-safe bowl and place over a pot of gently simmering water. Stir until melted and smooth. This can also be done in the microwave in a glass or plastic bowl by heating the chocolate on Low for a minute or two, stirring it until melted and smooth. Next, stir in the pecans until well mixed. Put a heaping tablespoon of the mixture into 8 portions of the muffin tin. Using the handle of a wooden spoon, lightly press the mixture into the sides and bottom of each portion, creating a cup shape. Chill for 15 minutes.

Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter. Fill each cup with a tablespoon of the jam, and top with a spritz of whipped cream.

4
SERVINGS

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Put the almonds into a bag and crush them with your hand. Lay one sheet of phyllo onto a work surface and spray it with cooking spray. Sprinkle about ½ teaspoon sugar over the phyllo, along with a small handful of crushed almonds. Lay the second phyllo sheet over the top, spray it, and top with another ½ teaspoon of sugar and more almonds, reserving the remaining almonds to garnish the dessert. Cut the phyllo into quarters. Transfer the pieces to the baking sheet. Using your fingers, “scrunch” each piece to give it a ruffled appearance. Bake the phyllo just until brown, about 5 minutes. (Watch carefully—these can burn easily!)