Baileys Mocha Syllabub
These boozy syllabubs are not that naughty... and very nice!
Baileys Mocha Syllabub
Serves: 4
Prep. time: 10 minutes
Cook time: 2-3 hours chilling time
Total time: Over 60 Minutes
Syns per serving: 4
Ingredients
1 tsp instant coffee
200g quark
2 pots Toffee Mullerlight yogurt
4 tbsp Baileys liqueur
2-3 drops vanilla extract
3-4 tbsp artificial sweetener
15g cooking chocolate
Cocoa powder, to dust
Method
Dissolve the coffee in 1 tbsp water. Whisk together the coffee, quark, Mullerlight, Baileys, vanilla extract and sweetener.
Spoon the syllabub mixture into 4 dessert glasses. Chill in the fridge for 2-3 hours.
Meanwhile, melt the chocolate. Take a spoonful of chocolate and drizzle thinly over a piece of baking parchment in four separate decorative patterns. Allow to cool and chill in the fridge until set.
Remove the syllabubs and chocolate swirls from the fridge. Decorate the syllabubs with the swirls.
Dust over the cocoa powder and serve.
Showing posts with label baileys. Show all posts
Showing posts with label baileys. Show all posts
Sunday, 8 March 2015
Baileys chocolate mousse pots
Baileys chocolate mousse pots
The last word in guilt-free indulgence! The chocolate mousse is so creamy and you can really taste the Baileys - a fabulous finale!
Serves: 4
Cook time: Ready in about 25 minutes, plus 2 hours freezing time
Total time: Over 60 Minutes
Syns per serving: 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated*
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds.) Remove from the heat and leave to cool a little.
Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the base of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Tip: *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
The last word in guilt-free indulgence! The chocolate mousse is so creamy and you can really taste the Baileys - a fabulous finale!
Serves: 4
Cook time: Ready in about 25 minutes, plus 2 hours freezing time
Total time: Over 60 Minutes
Syns per serving: 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated*
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds.) Remove from the heat and leave to cool a little.
Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the base of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Tip: *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
Monday, 2 March 2015
Bailey's Chocolate Cheesecake just 4 syns
Baileys chocolate cheesecake
Serves: 10
Cook time: Ready in 45 minutes plus cooling and chilling
Total time: 30-60 Minutes
Syns per serving: 4
It’s hard to say no to a slice of cheesecake at the best of times. Add the flavour of the ever-popular Christmas tipple and it’s almost impossible!
Ingredients
Low calorie cooking spray
10 ginger biscuits
3 egg whites*
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)
Method
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.
Put the biscuits in a polythene bag and crush with a rolling pin.
In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.
Dissolve the gelatine in 4 tablespoons of boiling water.
Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.
Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.
Tip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.
Serves: 10
Cook time: Ready in 45 minutes plus cooling and chilling
Total time: 30-60 Minutes
Syns per serving: 4
It’s hard to say no to a slice of cheesecake at the best of times. Add the flavour of the ever-popular Christmas tipple and it’s almost impossible!
Ingredients
Low calorie cooking spray
10 ginger biscuits
3 egg whites*
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)
Method
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.
Put the biscuits in a polythene bag and crush with a rolling pin.
In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.
Dissolve the gelatine in 4 tablespoons of boiling water.
Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.
Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.
Tip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.
Monday, 14 July 2014
Slimming World - Baileys Chocolate Mousse
Serves 4
Ready in about 25 minutes, plus 2 hours freezing time
Syns - All choices 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and leave to cool a little.
2. Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
3. In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
4. Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the bases of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
5. To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Syns - All choices 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and leave to cool a little.
2. Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
3. In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
4. Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the bases of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
5. To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Subscribe to:
Posts (Atom)