Mini Raspberry Almond Tarts

I am so excited to share this recipe with you.  It came to me last night as I was thinking what I could make with these fabulous Driscoll Raspberries!

I was contacted through The Daily Meal by Driscoll's with an offer to come up with a raspberry recipe in exchange for some coupons on there fabulous berries. Okay!  Twist my arm, I will do it.  Nonsense.  No twisting necessary.  I love Driscoll Berries.

So here is my idea.  Since I am nearly sugar free, trying to take off, taking off some major poundage, I decided to go as sugar free as possible and up the protein content.  So many people are into low carbs and high protein.  Why not?  Now, good carbs, like raspberries rock my world.  I love raspberries!

Mini Almond Raspberry Tarts

Crust:

1 cup almond flour
1 large egg
1 teaspoon vanilla or almond extract
1/2 teaspoon baking soda

Filling:

2/3 cup Greek Plain Lowfat Yogurt
1 tablespoon sugar- of course you can replace it with honey or something
1 large egg

Topping:

Why beautiful raspberries of course!

Preheat oven to 350F.  Line mini muffin tins with mini cupcake liners.

With a fork combine almond flour and baking soda- then ad in egg and vanilla.  Mix until combined. Set aside.

In another bowl, whisk together yogurt, sugar and egg. Set aside.

Get a little bowl with some water in it.  Set near work surface.

Spoon a scant teaspoon of almond mixture into cup. Fill all the little tins.  THe mixture is just enough.  So borrow from one to another if you need to to make sure all 24 cups have the almond base in them.  Next, dip your finger tip in the water and smush the almond crust into the bottom of the cup.  The water will help with the stickiness.  Once you have dabbed down all those little crusts flat, wash your hands.

Pour a scant two teaspoons of filling into the cups.  Keep going to make sure all 24 cups get the filling.  Divide as evenly as possible.  You should have just enough.

Bake in a preheated over for 20 minutes. They should be lightly golden.  Remove, cool, and then chill.  Top with AMAZING raspberries!

Strawberry Italian Cream Cake

I am posting for Driscoll's through The Daily Meal (see banner below) my Strawberry Italian Cream Cake. Hmmm.  Very tasty and refreshing.  A great dish to take to a pot luck or a picnic.

This cake is crazy because you put the ricotta mixture on top and while it is baking it sinks tot he bottom.  I have to do this recipe again with chocolate cake and strawberries!  oooh , maybe a drizzle of chocolate on top.

 That strawberry looks like a sweet little heart, does it not?

 Look at those pretty layers and that pretty pink.

Strawberries just beg to be eaten, don't they?  I know I love them. This time of year I take advantage of them being in season and use them a lot or just eat them plain.

Strawberry Italian Cream Cake

If you like you can use Cool Whip instead of the whipped cream.  

Ricotta layer:
2 pounds ricotta
3/4 cup sugar
2 teaspoons vanilla
4 eggs

Other components:
Strawberry boxed cake mix - mixed as directed and smoothed into a 9 x 13 pan.

1 box French vanilla instant, mixed with 1 cup milk


Stabilized Whipped Cream Frosting

2 cups or 8 ounces heavy cream
1/4 cup sugar
1 1/4 tsp powdered gelatin dissolved in 3 Tb. cold water

Preheat oven to 350F.  Grease a 9 x 13.

Ricotta Layer:  Stir together until combined completely the ricotta, sugar, vanilla and eggs.

Mix the cake as directed.  Smooth out into the prepared 9 x 13 pan. Spoon ricotta mixture over top spreading evenly. Bake at 350F for about 50 minutes to an hour.

Once baked cool and refrigerate.  Do not frost until completely cool.  I had in the refrigerator overnight.

For the top layer:
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream with the sugar until soft peaks. Meanwhile, heat the water in the microwave until warm. Sprinkle the gelatin over top. Let cool. Slowly pour the gelatin in one steady stream over the whipped cream and continue to whip until firm.

Mix instant pudding with 1 cup milk, fold into whipped cream.  Spread over top of cake.

Full Disclosure:  Driscoll's sent me some coupons for strawberries in exchange for a recipe using strawberries.  I can tell you honestly that I love Driscoll's and use their strawberries without coupons because I love them.  They are delicious. 

You also can get some coupons to get a taste of some Driscoll strawberries.  Follow this link.