Recipes - Carrot pudding

Carrot cakes have been popular in the United States since the `60s, although their origin goes back to medieval times.

Carrot pudding with Chia
Recipes with chia seeds
This recipe was taken from the book Pastrymaking and baking with Chia of Vilma Lo Presti. If you want to see more recipes buy the book in our products section.

Ingredients (16 Servings)

1½ cups carrot, chopped
7 Tbsp light margarine
6 Tbsp granulated sugar
6 Tbsp brown sugar, packed
1 whole egg, large
7 Tbsp part skim ricotta cheese
1 Tbsp grated orange rind
1⅓ cups all purpose flour
3 tsp baking powder
3 egg whites, large
⅓ cup almonds, whole
4 Tbsp toasted chia seeds
⅓ cup dark seedless raisins, packed
4 Tbsp quince preserve

Glaze:
1½ cups powdered sugar
6 Tbsp unsweetened cocoa powder
4 Tbsp rum

Preparation:

  1. Steam carrots until tender. Mash them to make a coarse puree.
  2. Beat soft margarine with the two kinds of sugar until creamy, add egg and then egg whites, one by one. Add carrot mash. Remove from mixer and add drained ricotta cheese and orange rind.
  3. Sift flour and baking powder.
  4. Add dry ingredients to carrot mixture.
  5. Finally add almonds, finely chopped, chia seeds, raisins and cubed quince preserve.
  6. Place in 8-inch custard mold previously sprayed with vegetable spray.
  7. Llevar a horno precalentado a 180º durante 35/40 minutos.
  8. Decoration:
    Mix all ingredients and coat pudding while still warm. Omitting the glaze, calories per serving are reduced to 180.

Recipes - Raspberry mousse

After kiwi fruit and citrus fruits, raspberries are among the fruits which contain the largest amounts of Vitamin C.

Raspberry mousse with Chia
Recipes with chia seeds
This recipe was taken from the book Pastrymaking and baking with Chia of Vilma Lo Presti. If you want to see more recipes buy the book in our products section.

Ingredients (8 Servings)

7 ozfat free cream cheese.
1¼ cups drained canned or frozen raspberries.
2½ Tbsp chia seeds.
⅓ oz (1½ envelope) unflavored gelatin powder.
4 Tbsp water.
3 egg whites, large.
1 cup granulated sugar

Preparation:

  1. Remove cheese from refrigerator one hour before using to come to room temperature and thus mix more easily.
  2. Strain raspberries to remove seeds.
  3. Hydrate chia seeds, until all liquid is absorbed, with 3 fl oz raspberry juice.
  4. Hydrate gelatin with 1⅔ fl oz cold water. Once hydrated, heat in microwave oven for a while to dilute.
  5. Prepare Italian meringue with the egg whites and sugar (recipe page 153).
  6. Combine ⅓ meringue with the cream cheese.
  7. Combine gelatin with raspberry pulp, then add the cheese and meringue mixture, and finally the remaining meringue and hydrated chia seeds.
  8. Place in dessert cups and chill at least 3 hours. Decorate with mint leaves and serve.

by R-Design