Like most savory cooks, dessert is not my specialty. I usually leave that up to the experts. But I have been inspired this year to try my hand at some fancy but simple desserts as I did on Thanksgiving.
Christmas day was no exception.
I was inspired by and adapted this recipe from Giada. I changed out the maple syrup for some raspberry syrup that I had in my freezer. I had made it from last year’s “pick-your-own” harvest. I used it as an ingredient and a sauce.
I also changed out the mascarpone for low-fat cream cheese. Just because that is what I had on hand. I switched the heavy cream for unsweetened coconut milk because I wanted to infuse that coconut flavor. I used the sweetened shredded coconut garnish because it looked like snow, but purists and healthy folks among us could use dried unsweetened coconut shavings.
Fresh raspberries made a nice garnish instead of the cranberry/orange compote but that would have been good too!
Other than those “minor” differences I followed her recipe exactly.
It was a big hit and the individual servings (muffin pan size) made it easy for people not to overindulge.
Okay, okay …maybe it just made over indulgence look prettier!