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Vegetarian Desserts

Phen375

Do you think of vegetarian desserts when you think of that sweet stuff at the end of the meal? Probably not. But on this page you will find some healthy and quite tasty vegetarian desserts that you can make at home quickly and easily. If these aren’t enough, you can find many more in any vegetarian recipes book. If you would like to add your own creation or one of your favorites to this site, simply scroll down to the bottom of the page, type in your recipe and hit submit. Now, quit licking the spoon and start baking those vegetarian desserts!

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Chocolate Rolls

Catagory: Vegetarian Desserts

2 packtes Britania Biscuits500 ml Dalda ghee1 tin drinking chocholate50 ml cocoa powder250 gms coconut powder(finely grined)500 gms sugar500 ml milk

steps to follow:1)grind(crush) to finely powder the biscuits and keep it in one bowl2)add to it cocoa powder 3)add drinking chocolate in the bowl of finely powdered flour of biscuits4)Pour milk as and when required to make the dough similar for parathas and roti5)Take another bowl add sugar and ghee to it.6)Stir the sugar and ghee untill it mixes well for 20mins continoulsy7)Add coconut powder to the bowl of sugar and ghee and mix it well8)Now make medium base of thickness roti shaped of the dough prepared from flour of biscuits.9)Gently apply the paste of coconut,sugar and ghee over it10)Roll the medium base roti shaped after applyin paste 11)cut the roll vertically into thin pieces12)keep it in the freezing atmoshphere to make it delicious12)enjoy the roll

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Orange Almond Cake

Catagory: Vegetarian Desserts

preparation 25 min., cookingtime 40 minutes / serves 6

3 eggs, 175 castor sugar, 175gbutter, 175 plain flower, 4 tbsp Cointreau or orange liqueur,100 g ground almonds, 225 g icing sugar,1 tbsp cold water,grated rind of 2 oranges

Beat the eggs and sugar in large mixing bowl until pale.Work the butter with a wooden spoon until creamy, beat it into the egg mixture. Pour in little by little, the sifted flour, then 3 tablespoons Cointreau and generous 3/4 cups ground almonds. Mix all together well.Butter and flour a 20-cm (8 inch-) square cake tin. Pour the cake mixture into it and cook for 40 min. in a moderately hot oven (200 degrees C=400 F, Gas mark 6).Turn out onto a wire rack and leave to cool.Prepare the icing. Combine the icing sugar with the coldwater, mix in the rest of the Cointreau and flavour with the grated orange rind.Split the cake in half and sandwich together with a little of the icing and the rest of the ground almonds. Spread the remaining icing over the top and sides of the cake.

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Carrot Cake Royale

Catagory: Vegetarian Desserts

Combine in a glass mixing bowl and beat well 1 1/4 cups con oil & 2 cups sugar (demerra)

Sift together2 cups unbleached flour2 tsp. cinnamon1 tsp. salt2 tsp. baking powder1 tsp. baking soda

Sift half of these ingredients into sugar mixture and blend well. Sift in remaining dry ingredients alternating with 4 extra large eggs. Mix well after each addition. This is important.

Add and stir in by hand1 lb. carrots, grated and peeled1 cup saltana raisins (white)1 cup chopped pecans (not too fine)

Pour mixture into a lightly oiled 10″ tube pan. Bake in a preheated 325 oven for about 1 hour and 10 minutes. Cool upright in pan. Split cake into 3 layers and spread with filling.

Cream Cheese Frosting4 oz. shredded coconut8 oz. fresh cream cheese 8 oz. unsalted butter, softened2 – 3 cups sifted powdered sugar1 plus tsp. vanilla

Toast coconut in 300 degree oven until lightly brown. Toss with fork to help it brown evenly. Cool. Combine cream cheese and butter. Add sugar and vanilla. (You may find you need a little more sugar). Refrigerate if too soft to spread right after making it. Spread between carrot cake layers, then over whole cake. Pat coconut on the sides.

Should carrots be made into cake? YES! Delicious vegetarian desserts can be made out of anything it seems.

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Raspberry Tarts

Catagory: Vegetarian Desserts

Makes 12

Ingredients:220g (nearly 1 cup) caster (superfine) sugar300g fresh raspberries250g (1 cup) plain (all-purpose) flour125g icing sugarA pinch of salt180g unsalted butter, chilled and cubed60ml (¼ cup) iced water 185g (¾ cup) mascarpone cheese185ml (¾ cup) cream, lightly whipped1 teaspoon vanilla bean paste

Method:To make a raspberry syrup, put the caster sugar in a pan with 60 ml (¼ cup) of water and stir over low heat to dissolve the sugar. Increase the heat and bring to the boil. Cook until golden then remove from the heat. Mash 100 g of the raspberries and stir into the syrup. Leave to cool.

Sift the flour, icing sugar and salt in a bowl and stir to combine. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the iced water and mix until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface until 3 mm (1/8 inch) thick, then press lightly into 12 individual tart tins and prick with a fork. Chill for 30 minutes.

Preheat the oven to 200°C (400°F/Gas 6). Line the chilled pastry with baking paper and add baking weights or uncooked rice. Bake for 10 minutes then remove the paper and weights. Bake for another 10 minutes, or until the pastry is golden and crisp. Leave to cool.

Remove the pastry cases from the tins and arrange on a serving plate. Mix together the mascarpone, cream and vanilla bean paste and spoon into the cases. Arrange the rest of the raspberries on top and drizzle with the raspberry syrup

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Ricotta & Mascarpone Cheesecake

Catagory: Vegetarian Desserts

Ingredients:300g plain flour200g unsalted butter, diced and at room temperature2 eggs, beaten120g castor sugar

400g ricotta cheese400g mascarpone cheese 6 egg yolks150g castor sugarZest of 2 lemons

Method:

For the base:Pre-heat the oven to 200°C.

In a bowl, mix the flour and unsalted butter until granular in appearance.Make a well in the centre and add the beaten eggs and sugar. Work the mixture until a well mixed ball forms. Wrap in cling wrap and refrigerate for 1 hour.

Roll out pastry 3 mm thick and round enough to cover a flan ring. Allow the flan to rest in the fridge for a further 30 minutes otherwise the pastry will shrink in the oven. Blind bake the pastry by lining with baking paper and filling with dried beans or rice. Cook in pre-heated oven for 15 minutes. Remove from the oven, remove the paper and rice, then return the pastry to the oven for a further 5 minutes. Take from the oven and set aside.

For the filling:Turn the oven down to 150°C.

While the base is cooking it is best to get the filling ready so it can be poured into the base when it comes from the oven. This will help the cooking process.

Beat the ricotta and mascarpone until smooth. Add the egg yolks, sugar and zest to the cheese mixture. Pour into the base and cook on a low temperature for approximately 40 minutes or until the filling is just set. The longer it cooks the drier the filling will become, giving a crumbly, pasty texture to the cheese filling.

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Lime & Macadamia Cake

Catagory: Vegetarian Desserts

Ingredients 300g macadamias60g self-raising flourpinch salt9 eggs, separated250g caster sugarfinely grated zest of 2 limes65g desiccated coconut

Icing1 cup pure icing sugar, sifted1 tablespoons lime juice1 teaspoon finely grated lime zest (extra for sprinkling if desired)

Mix all ingredients together well.

Sprinkle the cake with extra lime zest after icing it if desired.

MethodPreheat oven to 180 degrees (or 160 fan forced).

Place the nuts, flour and salt into the food processor and process until nuts are finely ground. In a separate bowl, beat the egg yolks and sugar until thick, pale and creamy (approx. 3 minutes). In another bowl, beat the egg whites until stiff peaks form. Fold the flour and cut mixture through the egg yolk mixture and then fold the egg whites and coconut and zest through. Do not over mix.

Spread the mixture into a well greased spring form tin (10 inch) and cook for 40-50 minutes or until cake is golden and cooked through.

Remove from the oven and leave to sit in tin for approx. 10 minutes before removing from the tin. Turn onto a serving plate and drizzle with lime icing.

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Lemon Labna Mousse

Catagory: Vegetarian Desserts

Ingredients:300g strained yoghurt 200ml lightly whipped cream 2 leaves gelatine 100g castor sugar Juice and zest of ½ lemon 1 vanilla bean, split and scraped

Method:Soften gelatine in cold water.

Zest and juice the lemon and mix into yoghurt with vanilla.

Whip the cream to a soft peak with sugar.

Warm a little cream in a saucepan. Squeeze the water out of the gelatine and add to the warm cream. Stir until dissolved.

Cool slightly, add some of the yoghurt mix to this then fold it back into the larger quantity of yoghurt.

Fold in the remainder of cream and place in mould.

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Honey Pikelets

Catagory: Vegetarian Desserts

Ingredients:1½ cups buttermilk1 egg1 tbsp Honey60g butter, melted1 cup self raising flour

Method:Place buttermilk, egg, honey and 1 tablespoon of the butter in medium bowl. Whisk to combine. Add flour and whisk until smooth. Stand for 10 minutes.

Heat large non-stick frying pan over medium heat. Brush lightly with butter. For each pikelet, pour 2 tablespoons batter into pan. Make 4 pikelets at a time. Cook for 2 minutes until bubbling. Turn and cook for a further 1 minute. Remove and repeat with remaining batter.

Arianne’s Tips:

Serve pikelets with fresh berries and maple syrup.

Add dried cranberries to the batter to make yummy, fruit filled pikelets with some zing!

Or be a little wicked and add white chocolate chips to the batter. White chocolate pikelets goes perfectly with maple syrup!

Serves 6

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Peach, Nectarine & Mint Trifle

Catagory: Vegetarian Desserts

Ingredients:4 Peaches, stoned and cut into small chunks4 Nectarines, stoned and cut into small chunks2 Sprigs mint, removed from stems and torn into small pieces½ cup cointreau 16 Amaretti biscuits, roughly broken1 tub marscapone4 Amaretti biscuits, extra, crushed

Method:Combine fruit, mint and liqueur and leave to stand for 30 minutes

Layer half the biscuit into the base of four serving dishes. Use a glass if you don’t have pretty glass serving dishes. Top with a third of the fruit and then a dollop of marscapone. Repeat the layers, ending with a layer of marscapone.

Put into the fridge and chill until ready to serve. Top with a sprinkle of extra Amaretti biscuits.

Serves 4

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Double Chocolate Cheesecake

Catagory: Vegetarian Desserts

Ingredients:10 Oreo Chocolate Sandwich Cookies, crushed2 tsp gelatine2 x 250g block Philadelphia Cream Cheese, softened¾ cup White Sugar200g Swiss Milk Chocolate, melted (eg: Toblerone)1¼ cups Thickened Cream, lightly whipped300g frozen mixed berries

METHODMicrowave cookies for 30-60 seconds (100%/750W), until warm and cream is softened throughout. Press firmly into the base of a buttered 20cm spring form pan. Chill until firm.

Meanwhile, dissolve gelatine in ¼ cup boiling water. Cool.

Beat cream cheese and sugar until smooth. Stir in gelatine mixture and fold in melted chocolate and cream.

Pour the filling over the prepared base and refrigerate for 3 hours, until set. Serve with frozen or thawed berries.

Serves 10

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Eggless Chocolate Cake

Catagory: Vegetarian Desserts

This is a great cake for any person with an allergy to eggs. It is best eaten on the day it is made.

Ingredients:125 gr butter100 gr dark choc melts180ml milk165g brown sugar1 tsp vanilla extract1 cup SR flour½ cup plain flour2 tbsp cocoa

Method:Heat oven to slow (140°C). Grease the bottom and sides of a 20cm springform tin and line the bottom of tin with baking paper. In a medium sized saucepan or bowl, melt butter, chocolate, milk and sugar over or low heat (or in the microwave) until smooth. Do not boil! Transfer to a large bowl and when cool whisk in vanilla, flours and cocoa. Pour into prepared pan and bake for approximately 70 mins. Stand for 5-10 minutes before turning onto a wire rack to cool. Pour the ganache over, leave to set. Serve with thick cream

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Blueberry Pineapple Dream

Catagory: Vegetarian Desserts

1 1/2 cups fresh blueberries1/2 tsp real vanilla1 can crushed pineapple (recipe does not work with fresh pineapple)1 pkg raspberry jelly powder1/2 cup chopped pecans1 cup sour cream1 pkg cream cheese, softened1/2 cup sugar

Drain pineapplePrepare jelly powder as per package directions in a 9″ x 13″ dishAdd blueberries and pineapple to gelatinChill in fridge until gelatin has setBlend together sour cream, cream cheese, sugar and vanillaSpread over set gelatinSprinkle with chopped pecans

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Danish Apple Pie

Catagory: Vegetarian Desserts

Short crust pastry to line a pan approximately 19cm/71/2in5 medium/700g/l1/2 lb cooking apples, peeled, cored and sliced¼ cup/50ml/2oz water¼ cup/50g/2oz sugar1 tbsp//2oz butter1 tsp/5ml ground cinnamon1 cup/250ml/8fl oz soured cream2 tbsp/30ml castor sugar

1-Bake the pastry for 10 minutes at 350oF/ 180oC/Gas 4. Make a thick apple sauce using the apples, water, sugar, butter and half of the cinnamon. There shouldn’t be any excess liquid when the apples are cooked, but if there is, cook for a few minutes more without a lid, stirring toprevent the apples sticking.

2-Let the apple sauce cool a little before turning into the pie shell. Spoon the soured cream on the apples. Mix the rest of the cinnamon with the sugar and sprinkle this over the soured cream.Bake at 400oF/ 200oC/Gas 6 for 30 minutes.

3-This is best served warm, rather than straight from the oven, but it is also good cold.

Serves 4-6

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Soft-Centred Chocolate Pudding

Catagory: Vegetarian Desserts

INGREDIENTS:

350g dark chocolate (good quality)250g unsalted butter90g sugar80g plain flour4 eggs2 egg yolks

2 scoops ice cream

METHOD:

Prepare 8 metal dariole moulds by spraying with oil spray and dusting with cocoa.

Place chocolate and butter in a bowl and set over a pot of simmering water.

When melted, set aside while preparing other ingredients.

Place all other ingredients in a food processor, blend for 20 seconds, turn off and scrape down sides, blend for a further 10 seconds.

Do not process for too long or the mix will become too aerated.

Keep the mix blending as the chocolate mix is added.

Switch off and pour into prepared moulds.

Keep in refrigerator until needed.

Bring to room temperature before baking at 210C for 10 – 12 minutes.

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Rum Sauteed Bananas

Catagory: Vegetarian Desserts

1/2 cup heavy cream 1 tablespoon butter 2 tablespoons white sugar 4 ounces bittersweet chocolate, chopped 1/4 cup heavy cream 1 tablespoon butter 1 tablespoon white sugar 4 bananas, peeled and halved lengthwise 1/3 cup dark rum

1 In a small saucepan, combine 1/2 cup cream, 1 tablespoon butter and 2 tablespoons sugar over medium heat and bring to a boil. Remove from heat and stir in chopped chocolate until smooth. Set aside.

2 In medium bowl, whip 1/4 cup cream with electric mixer until stiff peaks form. Set aside.

3 In large skillet melt 1 tablespoon butter over medium heat. Sprinkle 1 tablespoon sugar evenly over surface of pan and cook until it begins to turn golden. Place bananas cut side down in pan and pour rum over bananas. Continue to cook, basting with sauce, until bananas begin to soften.

4 To serve, place two warm banana slices on a plate, spoon a little rum sauce over the top, drizzle with chocolate sauce and top with whipped cream.

Makes 4 servings

Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes

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