2 glass of sour milk

3 tbsps. sugar

1/2 tbsp. minced almonds

100 g cottage cheese

1 glass of wild strawberries

Mix all ingredients with a blender or you can leave stawberries and put them only in the prepared mixture.

Source: SuperCook.ru

(2 servings)

200 g fruits or berries

1 cup natural yoghurt

100 g cottage cheese

1,5-2 tbsps. sugar

All ingredients, except berries or fruits, put in blender and mix till smooth consistency. If berries (at this moment strawberries) or fruits are big, chop to small chunks. Mix more than half of berries/fruits with the cream. Devide dessert to nice bowls and decorate with leftover berries/fruits. Chill well and enjoy!

Source: unknown magazine about children nursering

(8 servings)

1 cup heavy cream

100 g dark chocolate, finely chopped

225 g Mascarpone cheese

¼ cup sugar

1 tsp vanilla

pinch of salt

1 tbsp all-purpose flour

3 large eggs

Position rack in the middle of the oven and preheat to 160°C. In a saucepan, bring cream to a simmer over medium heat. Remove the pan from heat before the cream starts to boil and add the chocolate, stirring constantly until mixture is smooth. Set aside and let cool to room temperature. In a large bowl, whisk together the mascarpone and sugar until smooth. Add eggs one at a time, whisking well after each addition until smooth. Add flour and mix until incorporated. Add vanilla, salt and whisk to combine. Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth. Put eight custard cups, ramekins, or small oven proof coffee cups in empty baking pan. Divide the chocolate-cheesecake mixture among the cups. Put the baking dish in the oven and then carefully pour boiling water into the pan. Adding just enough water to reach halfway up the sides of the custard cups. Cover with aluminum foil. Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes. These will firm up as they cool to room temperature. Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight. These can be made up to 2 days in advance.

Source: Culinary Concoctions by PeaBody

I can’t decide – I became lazy or just too tired to do anything. So still living and looking for quick and easy food. This lazy cake is not very sweet, so peope with sweet tooth maybe should add some sugar. But we liked it a lot – it’s not too sweet (as I mentioned ), moist and creamy consistency.

2 packs (180 g each) square biscuits

100 g halva (I used peanut halva)

500 g sour cream

Break biscuits in small chunks. Grate halva and mix with sour cream and biscuits. Mix well. Line form or bowl with plastic food foil and pour the mixture. Cover with plastic food foil and press, that no air bubbles left. Put in a fridge and wait at least 4 hours.

Source: Berniukai virtuvėje (2008)

I use less and less ingredients to do something sweet Now I used only three ingredients. Next time I’ll try to use breakfast crispie balls. Mars bars is very good when you don’t want to waste time unfolding butterscotches. And it gives the taste between butterscotch and chocolate. But we likes this sweet a lot – disappeared in minutes.

4 tbsps. butter

2 Mars bars

2 cups rice krispies

Melt butter and mars bars over medium heat. Add rice kispies and pour into a pan, that is lined with baking paper. Allow it to cool and harden before cutting into squares.

Source: Notecook

It’s a very quick dessert or snack. It’s my style And the ingredients are only a few. But it’s a pitty that in Lithuania we can’t find rice krispies, only in Poland…

25 g butter

100 g honey

50-80 g sunflower seeds

50 g rice krispies

Turn the oven to 150°C. Melt the butter in a small saucepan. Add the honey and stir. Let it bubble for 2-3 minutes and then take off the heat. Roast the sunflower seeds in a hot, dry pan until they turn brownish-golden. Mix rice krispies, sunflower seeds and honey mixture. Line baking dish (I used 30x20cm) with baking paper. Pour rice krispies mixture and press with the spoon for better rice sticking. Bake about 10 minutes or until the top will be slightly brown. Let cool completely and only then you can cut them.

Source: sugarcandymountain

At first I was very sceptical about this recipe, because I thought that butterscotch and dried fruits won’t fit together. I was wrong and I am very happy about that Dried fruits are perfect here, the dessert is not too sweet because of them.

50 g rice krispies

125 g butterscotch chips

50 g butter

35 g dried apricots

35 g raisins

35 g nuts (I used almonds and peanuts)

Cut dried apricots and nuts, mix with rice krispies and raisins. In another bowl melt butter and butterscotch, mix untill you get solid consistence. Pour butterscotch over rice krispies and mix well. Put everything in the baking dish lined with baking paper and press well. Let cool and enjoy.

Source: kuking.net

One more delicious thing from ordinary products. It’s not very sweet but that’s what we need after holidays Also it’s very good for using up stale bread. To tell the truth neither I or my husband expected that it will be so delicious. Kids liked it too. When we tasted this dessert at the same day, the bread crumbs were very crunchy, the next day – they became soft, but both days it was real pleasure to eat it.

(6 servings)

1st layer:

250 g sour apple sauce (I used baked apples)

2nd layer:

150 g stale dark bread

25 g butter

2 tablespoons sugar

3/4 teaspoon cinnamon

3rd layer:

250 g curd

100 g sour cream or yoghurt (I used a lot more because my curd was very dry)

1 tablespoon sugar

Grate bread. In a pan melt butter and toast bread crumbs. Mix in sugar and cinnamon, cool down. With the blender mix curd, sour cream and sugar. In the glasses put in layers apple sauce, bread crumbs and curd cream. Before serving keep in fridge for 2-3 hours.

Source: Lengvi receptai III

Very light and easy to prepare dessert. This time I used black currants. Personally I wanted more sweetness, but for my children this dessert was very delicious.

(6 servings)

750 g unflavored yogurt

225 g berries (may be frozen, just thaw before using)

3 tablespoons gelatine

3 tablespoons sugar

Bloat 2 tablespoons of gelatine in 3 tablespoons of warm water. Thaw it on low heat. Let gelatine cool a little bit and mix with yogurt and sugar. Devide yogurt jelly between 6 glasses and put them in the fridge for half-an-hour. In the meantime remaining gelatine bloat in 2 tablespoons of water. Thow it on the low heat. Puree berries, mix them with 100 ml water and gelatine and distribute it on yogurt jelly. Place in the fridge till berry jelly will be set.

Source: Школа гастронома 2009-05 (127)

This week in supermarket we bought some peaches and they were all so ripe that I grabbed some from my children and decided to try Dorie Greenspan recipe. Some weeks ago it was introduced in Thuesdays with Dorie project These ice creams are very creamy, with a mild taste of honey and peach. Just we all agreed that next time I will puree all peaches, because those that I chopped became like little ice cristals and were very very cold And in the photo you can see what conditions I have almost all the time photographing my creations

4 large ripe peaches (about 2 pounds), peeled and pitted

1/4 cup honey

1 cup whole milk

1 cup heavy cream

3 large egg yolks

1/2 cup sugar

2 teaspoons pure vanilla extract

Coarsely chop half the peaches into 1 cm chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Scrape the mixture into a blender or food processor and whir to puree. Set the peach puree aside while you make the custard.
Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.
Meanwhile in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid – this will temper, or warm, the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly. The custard should reach at least 75 degrees С, but no more than 80 degrees С. Immediately remove the pan from the heat and pour the custard into clean heatproof bowl. Stir in the vanilla and the peach puree. Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer’s instructions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to bland. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Source: Brown Interior