How To make Ww Lemon Blitz Cake Points:3
1 angel food cake
1 lb
***FILLING *** 1/4 Cup cornstarch
2/3 Cup sugar
1 2/3 Cups skim milk
1/2 Cup lemon juice
1 Tablespoon lemon rind :
freshly grated
***TOPPING*** 3/4 Cup nonfat lemon yogurt
1 1/2 Cups light whipped topping
To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well. use a wire whisk to slowly whisk in the milk. Place over medium heat, and bring to a boil, stirring constantly. Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly. Remove the milk mixture from the heat, and whisk in the lemon juice and rind. Cover and chill for several hours or overnight to thicken. Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping. Set aside. To assemble the cake, use a bread knife to cut the cake lengthwise into 3 layers. Stir the filling. Place the bottom cake layer on a serving platter, and spread with half of the filling. Repeat with the second layer. Top with the third cake layer, and spread the topping over the top and sides of the cake. Chill the cake for 1 to 2 hours, slice, and serve. Makes 12 Servings POINTS: 3
PER SERVING: 174 Calories, 1.3 g Fat, 0.8 g Fiber, 0 mg Cholesterol, 4.9 g Protein, 238 mg Sodium
RECIPE FROM: Fat-Free Holiday Recipes by Sandra Woodruff, RD
How To make Ww Lemon Blitz Cake Points:3's Videos
Martha Stewart Makes 4 Recipes from the Great Lakes | Martha Bakes S7E13 Great Lakes
Join Martha as she makes four mouthwatering regional favorites from the Great Lakes region: Belgian rice pie, an unforgettable blitz torte with decadent layers of cake and crispy meringue, and Indiana sugar cream pie, otherwise known as Hoosier pie. And for a savory twist, a quick bread made with cheddar from America's fairyland.
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00:00 Introduction
00:51 Belgian Rice Pie
07:57 Blitz Torte
14:59 Indiana Sugar Cream Pie
19:43 Cheese Bread
23:40 Bonus: How to Form a Jelly Roll
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired in Season 7 Episode 13.
Full Recipes:
Belgian Rice Pie:
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Cheddar Quick Bread:
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Martha Stewart Makes 4 Recipes from the Great Lakes | Martha Bakes S7E13 Great Lakes
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How to make Macarons in the Thermomix | Sophia's Kitchen
Macarons in the Thermomix aren't as difficult as everyone makes them out to be... I promise! I've had plenty of failed attempts in my time, but I think I've worked out a way to get them just right! Hope you enjoy the recipe guys x
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R E C I P E
100 g ground blanched almonds
150 g icing sugar
3 large egg whites
1/2 tsp cream of tartar
80 g caster sugar
pink gel food colouring
The evening before you are planning on making macarons, separate the eggs and keep the egg whites in a bowl in the fridge to 'age' overnight. It will help get a stiffer meringue.
Place the ground almonds and icing sugar in the mixing bowl. Blitz 10 Sec. / Speed 10.
Sift through thoroughly and transfer into a bowl. Set aside. This is called your 'tant pour tant' and will build the basis of the macarons.
Clean the mixing bowl thoroughly and insert the whisk attachment. Add the refrigerated eggs and cream of tartar and whisk 3 Min. / 37°C / Speed 3.5 / no measuring cup. Remove the lid and wipe off the condensation. Then whisk again 2 Min. / Speed 3.5 / no measuring cup. While whisking, slowly add the caster sugar teaspoon by teaspoon through the lid. Wait at least 5-10 seconds between each teaspoon full. The mixture should come together very stiff but smooth. This is your meringue.
Now prepare your baking trays. Line 2-3 large rectangular trays with greaseproof paper. Put two bowls and your spatula in place. Get the piping bag ready and if you are using food colouring, get that ready as well.
To make the macaron mixture, it is important to do it in stages to avoid having deflated meringue and a runny mixture that you cannot pipe.
Pour 1/2 the tant pour tant in a large bowl and add 1/2 the meringue. Using your spatula, do a circular motion around the edge of the bowl, scraping the meringue towards the middle, then fold your spatula through the centre. This is called a turn. You should apply gentle pressure but be very careful as you don't wish to have deflated meringue. Repeat this 'turn' until the mixture is quite stiff. Then add the remaining tant pour tant and meringue and repeat until everything is incorporated and looks like super thick, spreadable custard. It could take between 20-30 turns to do that. There should be no large lumps left and it should look quite smooth. There may be a few grains, which is fine. At this stage, you can add a few drops of food colouring and fold under.
Fill the mixture into a piping bag and cut off the bottom so that you have a large opening, about 3cm.
Pipe little dots on the prepared trays with a 3-4cm gap in between each macaron.
Now we are doing the most important trick for the perfect macarons: tapping. Lift the tray with the macarons and tap very hard onto the kitchen surface twice. Very fast movements. Then rotate 90degrees and repeat. Rotate 90degrees and repeat. Do this at least 10-15 times clockwise or counterclockwise, which ever you prefer, until you can see that the macarons are getting flat, even and air bubbles are starting to pop. Now they are ready.
Leave the macarons for at least 30 minutes on the kitchen surface to build a skin. Meanwhile preheat the oven to 120°C No Fan. If you have a fan oven, select the 'no fan' setting or turn it down to 110°C Fan. After the macarons have built a skin on the top, you can bake them in the oven for 20 minutes until they have built little feet and look baked from the top.
Remove and leave to cool before removing them from the tray. You can now use any filling you like.
STEAMED MANGO SANDESH |BENGALI BHAPA SANDESH With Basic Ingredients
How To Make Bhapa Sandesh - Steamed Mango Sandesh - Mango Recipe
Sandesh is a very popular sweet of Bengal.There are countless varieties of shandesh. In this video I showed how to make the easiest sandesh using mangoes that require just 3 ingredients.
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Ingredients required for making bhapa sandesh -
* 1 & 1/2 liters of full cream milk
* 6 tablespoons white vinegar or lemon juice + 2 tablespoons water
* 1/3 rd cup mango pulp. Use very sweet ripe mangoes.
* 3/4 th cup sugar (taste before steaming and add more if you like it to be sweeter)
* pinch of salt
* 1/4 th teaspoon cardamom (elaichii) powder
* 4 or 5 threads of saffron (optional)
* chopped almonds and pistachios for garnish (optional)
* use unflavored oil for greasing container. You can even place a baking paper ( parchment paper) in the bottom of your container and then apply oil all over the paper with a brush.
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#bhapasandesh #sandeshrecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.