Friday, December 25, 2009
Sunday, December 20, 2009
Sliced Crème Cake Lemon Tower
1 cup of Light Whipped topping
2 tsp almond extract
3 slices of Hill and Valley Sliced Lemon Crème Cake
¼ c fresh blue berries
3 large fresh strawberries sliced
1 package of frozen raspberries thawed
2 tsp of Splenda® granulated
Sugar Free Chocolate Syrup
Place the thawed raspberries in a blender and puree until smooth.
Cut each slice of Hill and Valley Sliced Lemon Crème Cakes in half.
(use a bread knife with the serrated edges)
Mix the whipped topping and almond extract.
Place 1 tablespoon of the raspberry sauce on a plate.
Place a slice of Hill and Valley Sliced Lemon Crème Cake on top of the raspberry sauce.
Top with a dollop of whipped topping blue berries, strawberries.
Top with another slice of cake and repeat with the remaining layers until your tower is built.
Drizzle with Sugar Free Syrup and garnish with fresh mint.
Nutritional Information Below.
Approximate Nutritional Values per serving:
Fat (g): 11
Saturated Fat (g): 4.5
Trans Fat (g): 0
Carb. (g): 28
Sugars (g): 11
Sunday, December 13, 2009
TALIAN HANNUKAH. There is a long standing Jewish tradition in Italy dating back to Roman times. this dish Carciofi alla Guidia Robert's Way!
Slice the 4 freah Artichokes in half, lengthwise.
Pour about 1/4" olive oil in heavy pot and put in sliced 1 head of sliced garlic. Turn the burner on low.... Put in the artichokes and cover pot.
slices of crusty French bread and top with pot-roasted sliced garlics.
Can you feel the love!
Wednesday, December 9, 2009
Sunday, December 6, 2009
"Nutcracker of Love"
& Chef Robert Lewis
Join Chef Robert Lewis before the December 12th evening performance from 6:30 - 7:30pm to sample the sweetest creation on earth. Chef Robert was inspired by the pink, white and rose colored flower costumes of The Nutcracker to dream up a dessert just in time for the holidays. Purchase one of his cookbooks and he will donate $5.00 to our educational outreach program Dance for Life.
Nutcracker of Love Dessert
8 oz of fat free non-dairy whipped topping
1-ounce packet of sugar free, fat free vanilla pudding
8 slices of Hill and Valley Sliced Strawberry Crème Cake
9 large fresh strawberries, sliced
Sugar free chocolate sauce
Dark chocolate shavings
Martini glasses (4)
1/2 package of frozen strawberries thawed
1 t almond extract
1 t of Splenda granulated sweetener
Let’s put it all together:
1. Place the thawed berries, Splenda, and almond extract in a blender and puree until smooth; about 20 seconds. Set aside.
2. Mix the vanilla pudding and the whipped topping. Fold in the pureed strawberry sauce to make strawberry cream mixture.
3. Slice the fresh strawberries.
4. Dice slices of Hill and Valley Sliced Strawberry Crème Cake into 1” cubes.
Just minutes before serving:
5. Drizzle ribbons of chocolate sauce on the inside of the glass.
6. Alternate layers of cake, strawberry cream, and sliced fruit in the glass.
7. Garnish with a dollop of whipped cream, chocolate shavings, a fresh raspberry, and fresh mint.
Makes dessert for 4.