Peoplewhoeat’s Weblog

July 1, 2011

Sweet N’ Sour Cream

Filed under: Dessert, Dips, Fruit — Tags: , , , , , , , — peoplewhoeat @ 3:23 pm

A lovely assortment of fresh berries with Sweet N' Sour Cream for dessert

This has always been a summer treat in my house–I personally just like to dip fresh fruit (particularly raspberries) in it, but we’ve also used it as an alternative to whipped cream to top fruity summer baked goods. I believe there is some fancy french name for this, but I don’t know what that may be…

All you do for this is mix some brown sugar into sour cream (this is one place where I really notice a difference between low-fat and full-fat sour cream). For dip for a dessert-sized portion of mixed berries, I usually mix two heaping spoonfuls of sour cream with a spoonful of brown sugar. Mix in the brown sugar and let it set a short while until it’s all dissolved.

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June 14, 2008

Baked Pears

Filed under: Dessert, Healthy — Tags: , , , , , , — peoplewhoeat @ 9:34 am

One of my family’s favorite desserts are baked pears.  Mom makes them stuffed with hazelnuts, with a syrupy coating that I think involves apple juice and maple syrup.  As a student, I had none of these three ingredients, but thought a baked pear would hit the spot.  My version isn’t quite as good as Mom’s, but it uses more store cupboard ingredients.

Store Cupboard Baked Pears:

1 pear, halved and with the seeds and woody bit removed

Filling:
1 TBSP butter
1 TBSP brown sugar
2 TBSP oats

To serve:
milk, cream, or ice cream, depending on what level of dessert you’re going for

After removing the woody parts from the pear, you’ll be left with a little hollow in each half.  Fill these hollows with the oat mixture.  Pile on as much more oat mixture as is structurally possible.  Put the halves of pear in a baking dish, and bake at about 300 F for about 20 minutes, or until the pear gets soft and the topping gets golden.

Enjoy!
-Emma

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