Instant Low Fat Pots De Creme Recipes

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INSTANT LOW-FAT POTS DE CREME

I've had this recipe for a long time and don't know where it came from. It's delicious,very low fat, and will keep for a few days in the refrigerator.

Provided by ChefJanet

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Instant Low-Fat Pots De Creme image

Steps:

  • Put ricotta, sugar, cocoa, liqueur, expresso and vanilla into a food processor or blender; process 5 seconds.
  • Scrape down mixture from the sides of the bowl and process 5 seconds more Add 1/2 and 1/2, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding.
  • Continue processing until absolutely smooth, 8 to 10 seconds more.
  • Divide among four 4- to 5-ounce ramekins or serving dishes.
  • Serve at once or refrigerate until ready to serve.
  • Note: Food processor timing is not really important.
  • Process all ingredients but 1/2 and 1/2, and then add as needed.

Nutrition Facts : Calories 289.6, Fat 9.6, SaturatedFat 5.6, Cholesterol 35.4, Sodium 153.4, Carbohydrate 33, Fiber 1, Sugar 23.9, Protein 14.2

15 ounces part-skim ricotta cheese or 15 ounces fat-free ricotta cheese
6 tablespoons sugar
1/4 cup cocoa, preferably dutch process
2 tablespoons coffee liqueur
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
2 -3 tablespoons fat-free half-and-half, more as needed to give desired consistency

POTS DE CREME

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7



Pots de Creme image

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

POTS DE CREME

Provided by Anne Burrell

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 8



Pots de Creme image

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
  • Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
  • Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
  • Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

2 cups heavy cream
2 teaspoons instant espresso powder
3 tablespoons sugar
4 ounces bittersweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch kosher salt
Mascarpone, for topping

CHEF STUART'S TRADITIONAL POT DE CREME

Provided by Stuart O'Keeffe

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 7



Chef Stuart's Traditional Pot De Creme image

Steps:

  • Preheat the oven to 300 degrees F.
  • Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.
  • Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

13 ounces good quality bittersweet chocolate drops
3 cups heavy cream
1 1/2 cups whole milk
3 teaspoons instant espresso powder or your favorite extract, optional
12 egg yolks
5 tablespoons sugar
Creme fraiche, for garnish

EASY POTS DE CREME

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8



Easy Pots de Creme image

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

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