Butter Cookie Squares with Raspberry Cream

This decadent dessert is similar to a lemon bar, but with a delightful burst of raspberry and a beautiful colour.

Submitted By: Paulina Abascal

Makes: 12 cookies

Total Time: 36 Minutes

Difficulty: Advanced

Cookie Dough

Ingredients

  • 125 g (1 cup) plain flour
  • 50 g (¼ cup) sugar
  • 1 pinch salt
  • 115 g (½ cup) cold butter
  • 1 egg yolk
  • 1 Tablespoon cold water

Directions

  1. Add flour, sugar, salt, and butter to the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1 and start the machine. Blend for 15 to 20 seconds, or until the mixture resembles wet sand.
  3. Remove the mixture from the container to a bowl and mix in the egg yolk and cold water using a spatula.
  4. Press the cookie dough into a prepared 8×8 inch pan (20×20 cm), and prick all over with a fork.
  5. Bake in a 350° F (175°C) oven for 15 minutes.

 

Raspberry Cream

Ingredients

  • 200 g (1 cup) caster sugar
  • 225 g (1½ cup) raspberries
  • 1 lemon, zested and juiced
  • 170 g (¾ cup) cubed butter, room temperature
  • 8 egg yolks
  • 1 package gelatin
  • 100 ml (⅓ cup) water

Directions

  1. While the cookie is baking, prepare the raspberry cream. Add all ingredients to the Vitamix container in the order listed and secure the lid. Select Variable 1 or the Hot Soups program. Start the machine, slowly increase to its highest speed, and blend for 5 minutes and 45 seconds; or start the machine and allow the Hot Soups program to complete.
  2. Once the cream has thickened, and the cookie is baked, remove from the oven and pour the raspberry cream over the cookie. Place the pan into the refrigerator and cool at least 2 hours, or overnight, until the cream is set.
  3. Cut into squares and enjoy.
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Pear Dartois with Brandy Custard

This mouthwatering dessert is an honest-to-goodness, unmistakable showstopper! For a tempting variation, feel free to substitute apples for the pears. Both are great choices. And both delicious.

 

Makes: 12 portions

Total Time: 1 Hour 20 Minutes

Difficulty: Advanced

Ingredients:

  • 2 blocks (450g/ 1 pound) puff pastry
  • 2 tbsp (2 cups) caster sugar
  • 4 pears, peeled, cut in half lengthwise, and cored
  • 90 g (7 Tablespoons) unsalted butter, room temperature
  • 90 g (½ cup) golden caster sugar
  • 3 large eggs
  • 340 g (2 cups) blanched almonds
  • 3 Tablespoons plain flour
  • 1 egg yolk, beaten with a splash of water to form egg wash
  • 2 Tablespoons icing sugar, plus more for dusting
  • 180 ml (¾ cup) milk
  • 120 ml (½ cup) thickened cream
  • ½ vanilla pod, split lengthwise and seeds scraped out
  • 3 large pasteurized egg yolks
  • 75 g (⅓ cup) caster sugar
  • 60 ml (¼ cup) brandy, preferably Cognac

Directions:

  1. Preheat the oven to 220°C (425°F). Line 2 baking sheets with parchment paper.
  2. Roll out one block of puff pastry fairly thin into a 35-cm x 15-cm (14-inch x 6-inch) rectangle. Place onto a prepared baking sheet and chill in the refrigerator.
  3. Roll the second block of puff pastry into a 37-cm x 17.5-cm (15-inch x 7-inch ) rectangle. Fold in half lengthwise and, using a sharp knife or lattice cutter, make incisions about 2 inches (5 mm) apart right through at a slight angle from the fold to within 1 cm (½ inch) of the open ends. Place onto the second prepared baking sheet and also chill in the refrigerator.
  4. Pour 300 ml (1¼ cups) water into a small saucepan. Add granulated sugar and dissolve over medium heat, about 3 to 4 minutes. Add pears and simmer until just soft, about 20 minutes. Remove with a slotted spoon and allow to cool completely.
  5. Add butter, golden caster sugar, whole eggs, almonds, and flour to the Vitamix container in the order listed and secure the lid. Select the lowest setting. Start the machine, slowly increase to Variable 4, and blend for 1 minute to make a frangipane paste. You will have triple the amount you need, so freeze the rest. Clean the container.
  6. Take the first block of puff pastry out of the refrigerator and spread on a thick layer of frangipane, leaving a 2-cm (1-inch) border around all edges.
  7. Place the pears in two rows, with the narrow ends facing the center. Brush the edge of the pastry with some of the egg wash.
  8. Take the folded and slit block of puff pastry out of the refrigerator and place it at one end over the top of the pears, unfolding it so that the pears are all covered. As you do so, the slits will open to form a lattice.
  9. Press the two pieces of pastry firmly together all around the edges. Brush all over with the remaining egg wash and place back in the refrigerator for 20 minutes.
  10. Bake for 25 minutes. Remove from the oven and douse liberally with 2 Tablespoons of the icing sugar before baking for another 5 minutes, or until the sugar caramelizes. Remove from oven. Keep warm.
  11. To make the custard, place milk, cream, vanilla seeds, egg yolks, and caster sugar in the Vitamix container in the order listed and secure the lid.
  12. Select the lowest setting or the Hot Soups program (if available). Start the machine, slowly increase to its highest speed, and blend for 6 minutes, or until heavy steam starts to escape from the vented lid; or start the machine and allow the Hot Soups program to complete. Stop the machine. Add the brandy and blend on lowest speed for 10 seconds, or until combined.
  13. Dust the dartois with icing sugar. Serve warm with the brandy custard.
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Banana Pineapple Freeze

Coconut, banana, and pineapple give this refreshing frozen dessert a taste of the islands—no matter where you are. Just close your eyes, take a sip, and you’ll never know the difference!

Makes: 960 ml (4 cups)

Total Time:  10 Minutes

Difficulty: Easy

Ingredients

  • 120 ml (½ cup) coconut water
  • 1 banana, peeled, halved
  • 2 Tablespoons agave nectar
  • 165 g (1 cup) pineapple, peeled, cubed
  • 390 g (3 cups) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1 or the Frozen Desserts program (if available).
  3. Start the machine, slowly increase to the highest speed, and blend for 50 seconds; or start the machine and allow the Frozen Desserts program to complete, using the tamper to press the ingredients into the blades.
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Simple Mango Sorbet

A delicious, light and refreshing mango sorbet, low in saturated fat and cholesterol.

Submitted By: Dr Joanna McMillan

Makes: 6 servings

Total Time: 5 Minutes

Difficulty: Intermediate

Ingredients

  • 2 mangoes, peeled, pitted, cubed
  • 65 g (⅓ cup) caster sugar
  • 350 g frozen mango
  • 195 g (1½ cup) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Use the tamper to press the ingredients into the blades.
  5. In about 30 seconds, the sound of the motor will change and four mounds should form.
  6. Stop machine. Do not over mix or melting will occur.
  7. Serve immediately.

Notes

Freeze unused sorbet in an airtight containter. When ready to use, allow to soften at room temperature for 5 minutes before serving.

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Gingerbread Cream Pie

This dessert is easy to make and as tasty as can be. Serve after a holiday meal for a perfect ending to a great dinner.

Makes: 8 Servings

Total Time: 2 Hours 40 Minutes

Ingredients:

  • 1 crust Perfect Pie Crust
  • 4 yolks egg
  • 480 ml (2 cups) milk
  • 80 g (⅓ cup) caster sugar
  • 50 g (⅓ cup) cornstarch
  • 2 teaspoons molasses
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 2 teaspoons vanilla essence
  • 240 ml (1 cup) thickened cream

Directions:

  1. Bake and cool pie crust as instructed. Set aside.
  2. Add egg yolks, milk, 80 g (⅓ cup) of the sugar, cornstarch, molasses, 1 teaspoon of the cinnamon, ginger, nutmeg, clove, and 1 teaspoon of the vanilla in your Vitamix container in the order listed and secure the lid.
  3. Select the lowest setting or the Hot Soups program (if available). Start the machine, slowly increase to its highest speed, and blend for 5 minutes 45 seconds; or start the machine and allow the Hot Soups program to complete. Stop the machine. You should have a custard-like consistency.
  4. Remove to a bowl and cover with plastic wrap. Allow to cool in the refrigerator for at least 2 hours.
    Once pudding is cool, clean the Vitamix container and add 120 ml (½ cup) of the heavy cream and secure the lid. Select the lowest setting. Start the machine, quickly increase to its highest speed, and blend for 10 seconds.
  5. Fold whipped cream into custard and place in cooled pie crust. Set aside.
  6. Place the remaining 120 ml (½ cup) heavy cream, 2 teaspoons sugar, 1 teaspoon vanilla, and pinch of cinnamon into the Vitamix container in the order listed and secure the lid.
  7. Select the lowest setting. Start the machine, quickly increase to its highest speed, and blend for 10 seconds.
    Top pie and serve.
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Peach Sorbet

A wonderful use for ripe summer peaches, this sorbet is light and refreshing with just peaches, vanilla extract and sweetener to taste.

Makes: 690 (3 cups)
Total Time: 11 Minutes
Difficulty: Easy

Ingredients:

  • 3 peaches, halved, pitted
  • ½ teaspoon vanilla essence
  • 150 g (¾ cup) caster sugar
  • 520 g (4 cups) ice cubes

Directions:

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select VItamix Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 30 seconds, the sound of the motor will change and four mounds should form.
  5. Stop machine. Do not over mix or melting will occur. Serve immediately.
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Sesame Sorbet

Sesame Sorbet

If you’re a fan of nut butters, you’ll love the cool, nutty richness of this Taiwanese sesame sorbet.

Submitted By: Diet U

Makes: 600 ml (2.5 cups)

Total Time: 10 Minutes

Difficulty: Easy

Ingredients:

  • 200 g (1 cup) sesame paste, cooled
  • 80 ml (⅓ cup) milk
  • 390 g (3 cups) ice cubes

Directions:

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the machine and slowly increase to Variable 10.
  3. Blend for 40 seconds, using the tamper if needed. Serve immediately.
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Chocolate Sandwich with Matcha Ice Cream

This ice cream sandwich is easy to make, and refreshing on a hot day. The matcha adds a nice savory note to this sweet dessert.

Submitted By: Paulina Abascal

Makes: 8 ice cream sandwiches

Total Time: 3 Hours

Chocolate Cookie

Ingredients:

  • 125 g (1 cup) plain flour
  • 25 g (¼ cup) unsweetened cocoa powder
  • 50 g (¼ cup) caster sugar
  • ⅛ teaspoon salt
  • 115 g (½ cup) cubed butter, chilled
  • 1 large egg
  • ½ teaspoon vanilla essence

Directions:

  1. Add flour, sugar, cocoa, salt, and butter to the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1 and start the machine. Blend for 5 to 20 seconds, or until the mixture resembles wet sand.
  3. Stop the machine, remove the lid and scrape the sides of the container.
  4. Add the egg and vanilla extract and secure the lid.
  5. Select Variable 1 and start the machine. Slowly increase speed to Variable 4 and blend for 20 to 25 seconds, or until the mixture looks wet and combined (like crumbly dough.)
  6. Remove the dough to a lightly floured work surface and roll out into a rectangle, about 1/8” thick (3.2 mm.)
  7. Cut the dough into rectangular cookies and place on a lined baking sheet (or, place dough into an ice cream sandwich cookie mold).
  8. Bake the cookies at 350°F (175°C) for 15 minutes. Remove from the oven and cool completely.

Matcha Ice Cream

Ingredients:

  • 480 ml (2 cups) thickened cream
  • 1 teaspoon matcha green tea powder
  • 2 egg yolks
  • 200 g (1 cup) caster sugar
  • 260 g (2 cups) ice cubes

Directions:

  1. Next, place the heavy cream, matcha powder, egg yolks, and sugar into the container and secure the lid.
  2. Select Variable 1. Start the machine, slowly increase to its highest speed, and blend for 3 minutes. The mixture will thicken after about 45 seconds of blending, so insert your tamper and push the ingredients into the blades until it thins out again.
  3. Remove the ice cream base to a bowl, and freeze for at least one hour, or until the temperature of the mixture has lowered to 40°F (4°C.)
  4. Once cooled, place the mixture into the container with the ice. Select Variable 1 or the Frozen Desserts program.
  5. Start the machine, slowly increase to its highest speed, and blend for 55 seconds; or start the machine and allow the Frozen Desserts program to complete.
  6. Place the mixture back into the bowl, and into the freezer for at least 2 hours, or overnight until the ice cream is can be easily scooped.
  7. Scoop 2 ounces (60 g) of the ice cream onto a cookie, then top with another cookie. Place back in the freezer until ready to eat.
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Cranberry Coconut Squares

The light, mild flavour of shredded coconut balances the tartness of the cranberries in this holiday dessert.

Submitted By: Vitamix

Dietary Interests: Low Sodium, Vegetarian

Makes: 9 servings

Total Time: 30 Minutes

Difficulty: Advanced

Crust

Ingredients:

  • 45 g (¼ cup) margarine
  • 50 g (¼ cup) caster sugar
  • 60 g (½ cup) whole wheat flour
  • 60 g (½ cup) plain flour
  • ⅛ teaspoon salt

Directions:

  1. Heat the oven to 350°F (180°C).
  2. To make the crust, place margarine, sugar, flours, and salt into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 5.
  5. Blend for 15 to 20 seconds, using the tamper to press the ingredients into the blades. Remove and press into the bottom of a sprayed 8-inch square pan. Bake for 12 minutes, until just barely golden around the edges.

Topping

Ingredients:

  • 1 large egg
  • 200 g (1 cup) caster sugar
  • 2 Tablespoons plain flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 60 ml (¼ cup) lemon juice
  • 150 g (1½ cup) cranberries
  • 35 g (½ cup) unsweetened flaked coconut

Directions:

  1. Place large egg, sugar, flour, baking powder, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 15 seconds.
  5. Sprinkle the cranberries and coconut evenly over the baked crust. Pour the lemon mixture from the Vitamix container over top.
  6. Bake for 25 to 30 minutes until golden and set.
  7. Cool completely and cut into squares.
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Strawberry Ice Cream

Kick this recipe up a notch by adding a banana, or sneak in courgette for added nutrition.

Submitted By: Vitamix

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Makes: 1
Total Time: 6 Minutes
Difficulty: Intermediate

 

Ingredients:

  • 150 ml (⅔ cup) thickened cream
  • ½ banana, peeled
  • 80 gal (⅓ cup) honey
  • 455 g (1 pound) frozen strawberries

Directions:

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
    Select Variable 1.
  2. Turn machine on and slowly increase to the highest speed, using the tamper to press the ingredients into the blades.
  3. In 35-50 seconds, the sound of the motor will change and four mounds should form.
  4. Stop the machine. Do not overmix or melting will occur.
  5. Serve immediately.
  6. Sneak in some veggies to this recipe to make it even more nutritious: ½ carrot, a slice of raw white cabbage or 1 small courgette won’t change the colour or the taste!
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