I'm having some friends over for dinner tomorrow and have no idea what to
serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
which is pretty filling so I'm looking for something light (and not too
heavy on the dairy). Does anyone have any recommendations?

Thanks!

Laura

"lj" > wrote in message
...
> I'm having some friends over for dinner tomorrow and have no idea what to
> serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
> which is pretty filling so I'm looking for something light (and not too
> heavy on the dairy). Does anyone have any recommendations?
>
> Thanks!
>
> Laura

See below,

Dimitri

Zabaglione


Ingredients:

6 egg yolks
1/3 cup sugar, or to taste
pinch of salt
1/2 cup marsala wine or other wine or spirit (eg. sherry, Madeira, vermouth,
sparkling or dessert wine) or combine wine with a spirit such as bourbon,
rum, or Calvados, or other brandy, or add a favorite liqueur such as praline
or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other
spices may be added along with the wine.

In a round-bottomed copper zabaglione pan or the top pan of a double boiler,
bombine the egg yolks, sugar and salt. Using a wire whisk or hand-held
mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly
whisk in the wine.

Place over gently simmering (not boiling) water. Continue to beat
constantly until the custard is thick and doubled in volume, 5 to 8 minutes;
it should just hold its shape. Spoon into stemmed glasses or pour into
custard cups and serve warm.

Makes 4 servings.

VARIATIONS: For a lighter custard, beat 6 egg whites until stiff peaks
form. Fold them into the warm custard just before serving.

For a cold dessert that holds its shape, remove the warm custard from the
heat and place the pan in a bowl of ice cubes to cool rapidly. beat 2 cups
heavy (whipping) cram until it holds its shape. Using a rubber spatula,
fold the whipped ream into the custard. Cover and chill or freeze. Remove
from the freezer a few minutes before serving.

Serve with fresh beries, sliced peaches or nectarines, poached pears, or
candied fruits. Or offer biscotti or other cookies for dipping into the
custard.

lj > wrote:
> I'm having some friends over for dinner tomorrow and have no idea what to
> serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
> which is pretty filling so I'm looking for something light (and not too
> heavy on the dairy). Does anyone have any recommendations?

How about cannoli?

The best fruit available to you whether that's strawberries or pineapple
or peaches or anything else plus a rich flourless chocolate cake (serve
only a small wedge of this) and light sugar cookies. This is my standby
after filling meals. The dieters always appreciate the fruit. Everyone
else takes a little of everything.

--Lia


lj wrote:
> I'm having some friends over for dinner tomorrow and have no idea what to
> serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
> which is pretty filling so I'm looking for something light (and not too
> heavy on the dairy). Does anyone have any recommendations?
>
> Thanks!
>
> Laura
>
>

"lj" > wrote in message
...
> I'm having some friends over for dinner tomorrow and have no idea what to
> serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
> which is pretty filling so I'm looking for something light (and not too
> heavy on the dairy). Does anyone have any recommendations?
>
> Thanks!
>
> Laura
>
>
A light sorbet...ginger, perhaps?

Paula
www.tekakwitha.org

> "lj" laura writes:
>
>I'm having some friends over for dinner tomorrow and have no idea what to
>serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
>which is pretty filling so I'm looking for something light (and not too
>heavy on the dairy).

This is really good, and refreshing, make lots, they're kind of addictive too.

BLUE MARTINI ICE POPS
Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with
this recipe.
Active time: 25 minutes Start to finish: 1 day

1 1/2 cups water
1/4 cup sugar
6 strips fresh lemon zest (1/2 lemon)
3 tablespoons gin
2 tablespoons dry vermouth
1 tablespoon blue Curaçao

Special equipment: 5 (1/3-cup) ice pop molds and 5 wooden sticks

Simmer water, sugar, and zest in a small saucepan, stirring, until sugar is
dissolved. Cool syrup, then stir in gin, vermouth, and Curaçao. Discard zest.
Pour into molds and freeze at least 24 hours. Add sticks when mixture is
slushy, about 1 hour.

Makes 5 (1/3-cup) ice pops

Gourmet
August 2000
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
says...
> I'm having some friends over for dinner tomorrow and have no idea what to
> serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
> which is pretty filling so I'm looking for something light (and not too
> heavy on the dairy). Does anyone have any recommendations?
>
> Thanks!
>
> Laura
>
>
>
Key Lime Pie? It's one of the simplest of desserts to make, is light,
and you can use a meringue instead of whipped cream topping if you don't
want any dairy.

Let me know if you'd like a recipe.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Thu, 11 Mar 2004, lj wrote:

> I'm having some friends over for dinner tomorrow and have no idea what to
> serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
> which is pretty filling so I'm looking for something light (and not too
> heavy on the dairy). Does anyone have any recommendations?

Chinese desserts are usually light. My favourite is a light chiffon sheet
cake, two layers, filled with a raspberry and blueberry compote and
frosted with a whipped cream then topped with fresh berries.

I made it recently for a friend but I don't have the recipe handy. I
basically took a chiffon cake recipe, made it a sheet cake and then cooked
down the berries with some sugar to make the compote. The whipped cream
was just 35% B.F. whipped up. If you want to stabilize it add some clear
gelatin. If you are serving it right away then you don't need to stabilize
it.

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

at Thu, 11 Mar 2004 15:48:17 GMT in
>,
(lj) wrote :

>I'm having some friends over for dinner tomorrow and have no idea what to
>serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
>which is pretty filling so I'm looking for something light (and not too
>heavy on the dairy). Does anyone have any recommendations?
>

If you have an ice cream maker, I'd go for a fruit sorbetto. Do something
with some zing - like raspberry, lemon, lime, orange, etc.

If it's cold out, consider a fruit souffle, which does involve some
preparation after dinner - just as well, to allow everyone to digest a
heavy main meal.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Chocolate Mousse

"lj" > wrote in message
...
> I'm having some friends over for dinner tomorrow and have no idea what to
> serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
> which is pretty filling so I'm looking for something light (and not too
> heavy on the dairy). Does anyone have any recommendations?
>
> Thanks!
>
> Laura
>
I'm thinking some type of crepes. Maybe blackberry with a custard sauce.

Suzan

wrote:
>I'm having some friends over for dinner tomorrow and have no idea what to
>serve for dessert. Dinner is sweet potato gnocchi with lemon butter sauce
>which is pretty filling so I'm looking for something light (and not too
>heavy on the dairy). Does anyone have any recommendations?
>

Chilled poached pears.

Or a pear sorbet.

Or a fresh fruit salad with Italian lady fingers (Savoiardi).