HELP!!!I need a healthy but yummy Italian.....?

Question

dessert. Somthing that's easy to make but looks like I put a lot of time into it. My 4 month anv w/my boyfriend is on the 6th. He's cooking italian and I want to make dessert, but he's on a health kick, that's why it needs to be "healthy yet yummy", he means so much to me, and b/c this is the only thing he will let me prepare, I want it to be truy perfect!!! can you help me???????please!!!

I thought of gelato but we have it every week at Aribica...keep on commenting, it really helps!!!!

Answer 1

Palline di cioccolato
Chocolate Balls

Fast and easy to make. These are really good for just about any occasion.


Serves: 6 to 8
Preparation time: 15 minutes
Recommended wine: Recioto
Origin: Unknown
Ingredients:

3-1/2 oz. un-sweetened chocolate
1 cup shelled Hazel Nuts
3/4 cup powdered sugar
1 Tbsp. unsalted butter
1 Tbsp espresso coffee (cold)
3 Tbsp. un-sweetened cocoa


Instructions:
1. Grate the chocolate in a bowl.
2. Blend the Hazel nuts in your food processor.
3. Add the hazel nuts to the chocolate along with the sugar, coffee, butter.
4. Mix well with a spoon.
5. Prepare a plate with the cocoa.
6. Roll the mix into 1 inch balls with your hands and place them on the cocoa.
7. Once they are all ready roll them gently in the cocoa and then a bit between your hands to remove the excess cocoa.
8. Place them on a serving dish and keep them in the fridge or a cool place until you are ready to serve them.


Notes:
If the batter won't stick together for you just add a little extra coffee.

If you don't have espresso you can use instant coffee. Just make it really strong! Use decaffeinated if you prefer, the important thing is the coffee flavor.

Don't have Hazel nuts? No problem these are good with Almonds too.

there are tons of simple italian desserts at:

Answer 2

Here is an easy way to make Tiramisu

1 pkg. (10 3/4 oz) frozen pound cake, thawed & cut into 9 slices
3/4 cup strong coffee
1 cup sugar
1/2 cup chocolate flavored syrup
1 pkg. (8 oz) cream cheese, softened
2 cups whipping (heavy) whipping cream
2 bars chocolate covered toffee candy crushed

Arrange cake slices in bottom of a rectangular baking dish - 9x13 x 2 is okay - cut your cake slices if you have to so that they cover the bottom of the pan. Drizzle with your coffee

Beat sugar, chocolate syrup and cream cheese w/ electric mixer on medium speed until smooth. Add your shipping cream. Beat on medium until light and fluffy. Spread over cake. Sprinkle with candy.

Cover and refrigerate at least 1 hour - but no longer than 24 hours.

Answer 3

This is called Cookies and Crema. It is lower in calories yet still delicious and light. Perfect for following a big meal and only takes about 20-30 mins. total to put together. Enjoy!

Ingredients
1/4 of a 20-ounce roll refrigerated sugar cookie dough, sliced 1/4 inch thick (8 slices)
1/2 cup light frozen whipped dessert topping, thawed
1/2 cup fat-free dairy sour cream
1 teaspoon finely shredded orange peel
3 cups fresh or frozen berries (such as raspberries, blackberries, or sliced strawberries), thawed and drained
Unsweetened cocoa powder (optional)
Fresh mint leaves (optional)

Directions
1. Bake cookies according to package directions. Set aside to cool

2. Meanwhile, combine the dessert topping and sour cream. Stir in the shredded orange peel. Cover and chill until serving time.

3. To assemble, place a cookie on each of 4 dessert plates. Top each cookie with one-fourth of the berries; top with one-fourth of the sour cream mixture (about 1/4 cup) and another cookie. If desired, sift cocoa powder lightly over each and garnish with mint. Makes 4 servings.

Answer 4

Strawberries with Balsamic Vinegar and Black Pepper (from Modena... and Mario Batali's Kitchen)

1 pint strawberries
1 tbsp best quality balsamic vinegar
1/2 tsp sugar
freshly ground black pepper

Toss berries, vinegar and sugar together. Divide between two martini glasses, drizzling vinegar over fruit. Grind a bit of black pepper over each portion and serve. (I'd consider sticking a couple of those Pirouettes stick type cookies into the glass too... like a swizzle stick) :)

Keep in mind that it's also customary in Italy to serve fruit and cheese with nuts as a dessert course... you could make a nice little plate like that...

Answer 5

Chocolate-Pistachio Biscotti
(Makes about 2-1/2 dozen)

1 cup shelled unsalted pistachio nuts
8 TB. (1 stick) unsalted butter, softened
1 cup sugar
1 egg
1/2 cup orange juice
2 cups flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Preheat the oven to 350 degrees F.
Spread the nuts on a cookie sheet and toast about 10 minutes.
Cool, then coarsely chop and set aside.
Using an electric mixer, cream the butter and sugar until blended.
Beat in the egg and orange juice.
In another bowl, combine the flour, cocoa, baking soda, cinnamon, and salt.
Gradually beat the dry ingredients into the butter mixture.
Stir in the nuts. Divide the dough in half.
Cover the dough and let it rest for 10 minutes.

Butter 2 cookie sheets.
Form each half of the dough into an 11"x 4" log.
Place one log on each cookie sheet.
Bake the logs for 20-25 minutes.
Remove from the oven and let cool for 15 minutes.
Transfer logs to a cutting surface and with a serrated knife cut on the diagonal into 3/4" slices.
Place the slices on their sides on the cookie sheets and bake 10-12 minutes.

Cool on sheet on rack
http://www.mangiabenepasta.com/biscotti.html

Answer 6

You might want to check out "Everyday Italian" recipes on the Foodnetwork website...www.foodtv.com. Giada De Laurentis does a few healthy italian things....

Answer 7

Fresh Artichoke and White Bean Crostini yield: Makes 16 ingredients 4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out 6 cups (or more) low-salt chicken broth 1 cup dry white wine 1/2 cup chopped carrot 1/2 cup chopped onion 1/2 cup chopped celery 2 large fresh thyme sprigs 1 cup drained rinsed canned cannellini (white kidney beans) 1/2 cup grated Pecorino Romano cheese 1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish 2 tablespoons extra-virgin olive oil plus more for brushing 8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread Lemon wedges preparation Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day. Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper. Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

Answer 8

Chocolate Biscotti

2/3 cup whole almonds or hazelnuts (filberts)
1-3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
2 large eggs
2 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract, if using almonds (optional)

Directions
1. Position racks in upper and lower third of oven. Heat oven to 350 degree F.

2. Place nuts in jelly-roll pan and toast until golden. (For hazelnuts, wrap in kitchen towel and rub off skins.) Cool nuts completely. Coarsely chop.

3. Reduce oven temperature to 300 degree F. Line cookie sheet with parchment paper.

4. Whisk flour, cocoa, espresso, baking soda, and salt together in small bowl. Place one-quarter of the flour mixture and the chocolate chips in food processor; process until very fine. Combine with remaining flour mixture. Set aside.

5. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingredients and nuts. (Mixture will be thick and sticky.)

6. Spoon batter into three 12x2-1/2-inch strips, at least 2-1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula.

7. Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes. Leave oven on.

8. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on large cookie sheet. Bake 12 minutes per side. Cool. Makes 5 dozen.

Make-Ahead Tip: These cookies can be made ahead. Store in airtight containers at room temperature up to 2 weeks.

Answer 9

I would go to foodnetwork.com and look under the tv show everyday italian...this girl is always making amazing italian dishes and desserts...this way you can find what you like...they are always really fancy looking things but easy!!

Answer 10

Hi,,,, go find some Italian Ice Cream,,,,, gelato.... that is what most eat,,, I know,, lol

good luck