These are fabulous desserts. Mind you, they can also be savoury. We choose the sweeter version and can be added to the Buffet Brunch for New Year’s.
- 1 cup flour
- 1/8 cinnamon
- pinch of salt
- 1 2/3 cups milk
- 3 large eggs
- 1 x 400g container of Ricotta
- 3 tbsp. unsalted butter
- 1 cup fruit jam ( homemade is best) – peach, fig or berry of your choice
- 2 cups fresh fruit salad
- 4 tbsp. honey
In a bowl sift together the flour, cinnamon and salt.
In another bowl beat the milk and eggs for 2 minutes and add the dry ingredients, mixing until smooth.
In a small bowl, melt 1 tbsp. butter in the microwave, add to the batter and mix well. Cover and place in the refrigerator for 55-60 minutes.
In a frypan, melt half of the remaining butter and when hot, add 1/4 cup of the batter and swirl to coat the bottom of the pan (like a crepe). Cook 1 minute until golden and flip over and cook for only 10 seconds more. Remove from the pan and repeat with the remaining batter, adding butter as needed.
In another bowl, mix together the ricotta and jam. Fill each blintz with 1/4 cup of the filling and fold in the sides and place seam down on a dessert plate.
Serve 2 per person and top with 1/2 cup of fruit salad. Drizzle with honey.
This recipe will make 4 servings.
Tapioca Pudding With A Fresh Fruit Salad
I hadn’t had tapioca pudding since I was a kid, I think. This is very flavourful and delightful with the fresh fruit topping.
- 2 1/2 cups whole milk
- 3/4 cup coconut milk, shaken
- 1/3 cup dark brown sugar, packed
- 1 large egg
- 1 larage egg yolk
- 4 tbsp. tapioca, quick cooking
- 2 tsp. orange flavouring
- 1 cup cottage cheese, fat free, drained and pureed
- 3 tbsp. toasted pecans, chopped
- whipped cream for topping
In a large saucepan, pour the two milks, brown sugar, eggs and tapioca and cook, stirring constantly, until it comes to a boil. Cook for about a minute and remove from the heat, transfer to a large bowl. Place the bowl in a sink with ice water and whisk for 2-3 minutes to cool down.
Add the orange flavouring and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator overnight.
Before serving, add the cottage cheese. In glasses, fill two thirds full with the tapioca pudding. Now top with the fresh fruit and a dollop of whipped cream and sprinkle with toasted pecans
Fruit Salad
1/2 cup each of strawberries, kiwi, pear and fresh pineapple very finely diced. Do ahead and place in the refrigerator so they are chilled through.
This is a very pretty dessert. You can place two or three of these in straight sided shot glasses and then set on long, thin rectangle plates and make the flavours different in each one. (This you must plan ahead). Use chocolate on one, creme fraiche, liqueurs…..the choice is yours and it will elevate your standing as the hostess with the mostess.
Did I hear you say, at the start, Damn I can do this…..I thought so!