I just saw this on yahoo and decided to have it posted here on my blog. Actually, this is one of the best and the best of my favorites aside from those chocolate cakes, mousse etc. and I just want to share it with you guys even though it's my own recipe. ;-)
Enjoy!!
Ingredients
1. 1 1/4 cups fat-free reduced-sodium chicken broth
2. 8 ounces fettuccine, uncooked
3. 4 teaspoons flour
4. 1/3 cup Light Cream Cheese Spread
5. 3 tablespoons Grated Parmesan Cheese, divided
6. 1/4 teaspoon ground nutmeg
7. 2 tablespoons chopped fresh parsley
8. 1/8 teaspoon pepper
How to do it:
1. Cook pasta as directed on package.
2. Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens.
3. Drain pasta. Toss with sauce. Sprinkle with remaining Parmesan cheese and parsley.
Can make 4 servings..Enjoy!
True Confection's Scrumptious Raspberry Mousse Cake
Ingredients:
4 eggyolks
1/3 cup sugar
3 tablespoons rum
3/4 cup raspberry puree
1 tbsp. water
1 1/2 tbsps. Gelatin
1 1/2 cups all-purpose cream
store bought sponge cake, enough for 9-inch cake
Directions:
1. In a bowl, whisk together eggyolks, sugar and liqueur over simmering water till lukewarm.
2. Remove from heat and beat till cold.
3. Sprinkle gelatin over the water.
Let this stand for a few minutes.
1. Melt the gelatin and add it to the raspberry puree.
2. Fold the eggyolk mixture.
3. Fold the all purpose cream.
Ingredients for the topping:
1 1/2 cups fresh or frozen berries
1/2 cup all-purpose cream
1/4 cup raspberry puree
1/4 cup water
1/2 cup sugar
Directions for the syrup:
Mix together puree, water and sugar in a saucepan. Simmer until syrupy.
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