Mocha Affogato with Vanilla Cream

November 12, 2010 at 11:44 am (Dessert, Drink)
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Store-bought ice cream serves as the base for this complex-flavored, creamy treat.

 

Yield: 8 servings

Ingredients

  • 1/2  cup  vanilla low-fat yogurt
  • 1/4  cup  heavy whipping cream
  • 1  tablespoon  powdered sugar
  • 4  cups  chocolate low-fat ice cream
  • 1  cup  hot brewed espresso
  • 1/2  cup  Frangelico (hazelnut-flavored liqueur)
  • 1  ounce  bittersweet chocolate, shaved

Preparation

1. Place a colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Refrigerate, uncovered, for 1 hour. Spoon drained yogurt into a bowl; discard liquid.

2. Place whipping cream and sugar in a bowl; beat with a mixer at high speed until stiff peaks form (about 2 minutes). Gently fold whipped cream into yogurt. Refrigerate cream mixture until ready to serve.

3. Spoon 1/2 cup ice cream into each of 8 glasses; top each serving with 2 tablespoons hot espresso and 1 tablespoon liqueur. Top each serving with 2 tablespoons cream mixture; sprinkle each serving evenly with shaved chocolate. Serve immediately.

 

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Espresso Crinkles

September 26, 2009 at 2:59 pm (Dessert)
Tags: ,

Source:  Cooking Light December 2008

Yield

2 dozen (serving size: 1 cookie)

Ingredients

  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 1 1/4  cups  powdered sugar, divided
  • 1/4  cup  unsweetened cocoa
  • 1 1/4  teaspoons  baking powder
  • 1/8  teaspoon  salt
  • 5 1/4  teaspoons  canola oil
  • 1 1/2  ounces  unsweetened chocolate, chopped
  • 1  teaspoon  instant espresso granules
  • 3/4  cup  packed brown sugar
  • 3  tablespoons  light-colored corn syrup
  • 1 1/2  teaspoons  vanilla extract
  • 2  large egg whites

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350°.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.

Nutritional Information

Calories: 98 (18% from fat)
Fat: 2g (sat 0.6g,mono 0.6g,poly 0.3g)
Protein: 1.2g
Carbohydrate: 19.5g
Fiber: 0.6g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 47mg
Calcium: 21mg

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