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Featured Cookbook
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Baked Sweet Potato and Carrot Puree
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Baby's Bolognese
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Bow-tie Pasta with Salmon and Tomatoes
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Mini Vegetable Burgers
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Mixed Berry and White Chocolate Cheesecake
Book Description
All parents want the best for their children, to give them the perfect start in life, and that includes the food they eat. However, choosing the freshest foods and preparing them in the most beneficial and appealing ways is not always an easy task. In SuperFoods, bestselling author Annabel Karmel shows you how to combine creativity with delicious ingredients in order to provide your child with a healthy foundation.
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Superfoods For Babies and Children
Authors: Annabel Karmel
Date: June 2006
ISBN: 0743275225
Publisher: Atria
Hardcover
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Makes 8 portions
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Crumb Crust:
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8 ounces graham crackers (2½ cups crumbs)
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1 stick butter, melted
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Vegetable oil for greasing
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Cheesecake:
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5 ounces white chocolate
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10 ounces cream cheese, at room temperature
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1 teaspoon pure vanilla extract or 1 vanilla bean
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1 cup heavy cream
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Topping:
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14 ounces mixed summer berries, such as strawberries, blackberries, raspberries, blueberries, and red currants
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2 tablespoons seedless raspberry jam
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2 ounces white chocolate
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To make the crust: Put the graham crackers in a plastic bag and crush them with a rolling pin; then mix with the melted butter. Press them into the bottom of a lightly oiled 8-inch loose-bottomed tart pan or springform pan (this can be done with a potato masher). Place in the refrigerator to chill.
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To make the filling: Melt the white chocolate in a heatproof bowl over a pan of simmering water. Remove the bowl from the pan and beat in the cream cheese.
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Add the vanilla to the cream or, if using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the cream. Whip the cream until it forms fairly stiff peaks and gently fold in the cream cheese and white chocolate mixture. Pour on top of the crust and put in the refrigerator for at least 2 hours to set.
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To make the topping: Once the cake is set, carefully remove from the pan. Arrange the berries on top of the cake.
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Heat the jam with 2 teaspoons of water and strain through a sieve. Allow to cool for about 1 minute and gently brush over the fruits.
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Melt the white chocolate and drizzle over the top of the fruits with a teaspoon.
Summer berries are packed with vitamin C, which helps to strengthen the immune system and fight infection. Vitamin C also aids in the absorption of iron.
More From This Book:
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Baked Sweet Potato and Carrot Puree
-
Baby's Bolognese
-
Bow-tie Pasta with Salmon and Tomatoes
-
Mini Vegetable Burgers
-
Mixed Berry and White Chocolate Cheesecake
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