CITRUS CREAM TARTLETS
This rich and creamy dessert is especially nice for company. It's attractive and easy to serve, and much of it can be made ahead of time. The citrus flavor is refreshing after a meal or on its own with coffee. -Brian Barger, Chevy Chase, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs., Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely., In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended., Spoon into crusts. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 799 calories, Fat 66g fat (28g saturated fat), Cholesterol 124mg cholesterol, Sodium 521mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 3g fiber), Protein 9g protein.
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
PENNE WITH CITRUS CREAM SAUCE
Steps:
- In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
- With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
- In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
- Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.
CITRUS CREAM SMOOTHIE
Provided by Giada De Laurentiis
Categories beverage
Time 28m
Yield 6 (8-ounce) servings
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
- Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve.
Nutrition Facts : Calories 254 calorie, Fat 12 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 34 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 8 grams, Sugar 25 grams
CITRUS CREAM
This was a popular nonalcoholic drink at the Rainbow Room.
Provided by Dale DeGroff
Yield Serves 1
Number Of Ingredients 5
Steps:
- Shake all the ingredients with ice and strain into a London dock glass.
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