FLUFFY PISTACHIO DESSERT
Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.
MOM'S GORGONZOLA PISTACHIO TORTA
Number Of Ingredients 14
Steps:
- Mix together 1 pound Gorgonzola, minced green onion and pistachios. Mix in food processor the butter, cream cheese, 1/2 pound Gorgonzola, yogurt, sour cream, gelatin softened in milk, then heated in microwave to dissolve, shallots, parsley, wine, and white pepper to taste. Oil a straight-sided mold and line with plastic wrap which extends up beyond the top. Make layers, first of pistachio mixture, then 1/3 of creamed mixture, then pistachios, etc., ending with cream. Fold plastic wrap over top and press gently to compress. Refrigerate at least 1 hour. Unmold inverted to serve with crackers, apple, pear slices, or cucumber slices. This makes a festive mold for holiday buffets.
PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
MOM'S GAZPACHO
Steps:
- Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
- In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
- Sprinkle garlic with a pinch of salt, and set in bowl.
- When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
- Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
- Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.
ITALIAN TORTA WITH MASCARPONE, GORGONZOLA, AND WALNUTS
This savory spread is served in the form of a cake and served at Christmas and New Year's parties in Italy. It's decadent spread on bread or crackers. It is usually served with mostarda di frutta (candied fruit in a spicy, sweet syrup). If you can't find that, serve with crisp pears and honey. If you like, you can use sprigs of rosemary, some cinnamon bark, or sticks to decorate a forest scene on the top.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian Desserts
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Line a loaf pan with plastic wrap.
- Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
- Chop about 1/2 of the walnuts.
- Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
- Refrigerate torta for at least 1 hour, or overnight.
- Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 3.3 g, Cholesterol 73 mg, Fat 35 g, Fiber 1.3 g, Protein 9.3 g, SaturatedFat 14.2 g, Sodium 228 mg, Sugar 0.5 g
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